Substitution Of Animal Protein Research Articles

Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties

Substitution of animal proteins by plant proteins to reduce the consumption of animal proteins is a trend in the field of food consumption. Heteroprotein complex coacervation (HPCC) as a simple and effective technique allows the combination of plant and animal proteins to form novel food materials. In the present work, soy protein isolate (SPI) and type-A gelatin (GA), which are commonly used in food proteins, were used as raw materials to explore their complex coacervation mechanism and the potential of the coacervate to be utilized as a gel. The results showed that the best complex coacervation was achieved at SPI:GA = 1:5, pH = 6.5, and that electrostatic interactions with hydrogen bonding were responsible for this process. The SPI spherical structure was encapsulated in the GA constitutive network structure, and the final polymer morphology took on a spherical-like shape. The final polymer is assembled into a weak gel with a network structure and has favorable viscoelasticity, creep recovery, and thermal stability. These properties of the SPI-GA coacervate may allow its potential use in novel materials for food.

Comfort plant-based food: What do consumers want? - A focus group study with different consumers group

The perception about the consumption of plant-based foods was carried out using the focus group technique with three groups of consumers, namely, food science professionals/students, vegans and vegetarians, and general consumers. Information was obtained on the opinion, desires and motivators regarding the consumption of foods with the substitution of animal protein with a vegetable one. In addition, the word association technique was used to determine the evoked perception of these groups of consumers about two comfort foods made from chestnuts (analogous to traditional ice cream and burgers) by consumers. From data analysis with the Iramuteq, three main themes were suggested to represent the participants' views on plant-based foods: sustainability and ethics; health and wellness; and sensoriality and pleasure. Similarities and divergences regarding the perception between the groups were discussed. Sensory and nutritional aspects, curiosity, and price were the most important factors in determining the acceptance and/or consumption of comfort plant-based foods.

Animal versus plant-based protein and risk of cardiovascular disease and type 2 diabetes: a systematic review of randomized controlled trials and prospective cohort studies.

To systematically review the evidence on the effect of replacing the intake of animal protein with plant protein on cardiovascular disease (CVD) and type 2 diabetes (T2D) and their intermediate risk factors. We searched MEDLINE, Embase, Cochrane Central Register of Controlled Trials, and Scopus up to 12th May 2022 for randomized controlled trials (RCTs) or prospective cohort studies that investigated replacement of animal protein with plant protein from foods. Outcomes were CVDs, T2D, and in RCTs also the effects on blood lipids, glycemic markers, and blood pressure. Risk of bias was evaluated with the Cochrane's RoB2, ROBINS-I, and USDA's RoB-NObS tools. Random-effects meta-analyses assessed the effects of plant vs. animal proteins on blood lipids in RCTs. The evidence was appraised according to the World Cancer Research Fund's criteria. After screening 15,090 titles/abstracts, full text of 124 papers was scrutinized in detail, from which 13 RCTs and seven cohort studies were included. Eight of the RCTs had either some concern or high risk of bias, while the corresponding evaluation of cohort studies resulted in moderate risk of bias for all seven. Meta-analyses of RCTs suggested a protective effect on total cholesterol (mean difference -0.11 mmol/L; 95% CI -0.22, -0.01) and low-density lipoprotein cholesterol (-0.14 mmol/L; 95% CI -0.25, -0.02) by replacing animal protein with plant protein. The substitution of animal protein with plant protein (percentage of energy intake) in cohort studies was associated with lower CVD mortality (n = 4) and lower T2D incidence (n = 2). The evidence was considered limited-suggestive for both outcomes. Evidence that the substitution of animal protein with plant protein reduces risk of both CVD mortality and T2D incidence is limited-suggestive. Replacing animal protein with plant protein for aspects of sustainability may also be a public health strategy to lower the risk of CVD mortality and T2D.

Soy Protein as a Part of a Low-protein Diet is a New Direction in Cardio- and Nephroprotection in Patients With 3b-4 Stages of Chronic kidney Disease

We conducted a prospective randomized controlled clinical study that compared the effects of 2 types of diets on the main parameters of nephro and cardioprotection in patients with CKD. The study included 85 CKD 3b-4 stages G3b-4 patients, compliant to LPD (0.6g of protein/kg of body weight)+KA (1 tablet/5kg of body weight). 43 patients (Group 1) received LPD with substitution of animal protein with soy (60% SP+40% of other vegetable proteins)+KA, and 42 patients (control group (Group 2) received conventional LPD (60% animal protein +40% of vegetable protein)+KA, within 12months. Substitution of animal protein with SP in diet of patients with CKD to a greater extent delayed the decrease in eGFR (-5.9% vs -11.3%, P=.048), the increase in left ventricle hypertrophy (+4.7% vs +12.3%, P=.042), as well as the increase in central systolic blood pressure (+2.6% vs +13.0%, P=.021), augmentation index (+7.6% vs +23.3%, P=.010), slowed down the decrease in lean body mass in males (+0.9% vs -11.2%, P=.017) and females (-1.8% vs -10.3%, P=.024), increase in phosphorus (-10.3% vs +13.0%, P=.029), cholesterol (-10.7% vs -3.4% P=.047) and urea (+6.3% vs +19.6%, P=.035) serum levels. The use of LPD with substitution of animal protein with SP+KA provides more pronounced effect on nephro and cardioprotection as well as maintenance of nutritional status, than conventional LPD+KA in patients with CKD 3b-4 stages.

Nutritional and Rheological Features of Lentil Protein Isolate for Yoghurt-Like Application.

The substitution of animal protein with proteins of plant origin is a viable way to decrease the negative impact caused by animal husbandry on the environment. Pulse consumption has been widely promoted as a nutritious contribution to protein supplementation. In this study, an emulsion of lentil (Lens culinaris) protein isolate is fermented with lactic acid bacteria (LAB) to manufacture a yoghurt alternative and the techno-functional properties compared to a dairy- and a soy-based product with similar protein contents. The yoghurt-like products are subjected to large and small deformation analysis, quantification of fermentable oligosaccharides, disaccharides, monosaccharides and polyols (FODMAP), water holding capacity tests, protein profile analysis and the gel structure is visualised by confocal laser scanning microscopy (CLSM). The lentil yoghurt alternative shows good water holding capacity, high firmness and consistency values in large deformation analysis, with cohesiveness and viscosity not significantly different from that of dairy yoghurt. The high gel strength and rigidity of the lentil yoghurt gels measured by small deformation analysis is well-reflected in the dense protein matrix in the CLSM graphs. FODMAP content of the lentil yoghurt is very low, making it suitable for consumption by irritable bowel syndrome (IBS) patients. Our results show that lentil protein isolate is an excellent base material for producing a plant-based yoghurt alternative.

Impact of pea protein isolate in partial substitution of milk protein concentrate on the microstructural, rheological, and sensory properties of bacteriologically acidified feta‐type cheese

The aim of this work is to study the impact of pea protein isolate (PPI) on the microstructural, textural, and rheological properties of bacteriologically acidified feta (BAF) cheese fortified with milk protein concentrate (MPC) during 30 days of storage. Various blends of MPC and PPI were mixed at levels of 12:0%, 10:2%, 9:3%, 8:4%, 7:5%, 6:6% (w/v dry basis), respectively. The results showed that substitution of MPC by PPI led to reduction G′ (storage modulus) and G″ (loss modulus), but the gain firmness, springiness, and gumminess were observed during the storage. Low PPI supplements (2% and 3%) did not have adverse effects on the sensory and textural characteristics. The images of microstructure indicated the homogenous and denser protein matrix networks, it was due to good cross-linked protein matrix. However, a weak structure and more open network were observed at higher concentration of PPI (5% and 6%). Practical applications These days, there is a rapid increase in demand for legume proteins. Moreover, pea protein has a great potential so as to use in the food formulations as a substitution of animal proteins. For this purpose, PPI was used at different rates for producing BAF cheese fortified with MPC. The results showed that adding PPI and MPC changed the physicochemical properties of cheese samples and MPC could be replaced with 3% PPI in BAF cheese without the undesirable effects on the sensory and textural properties.

The effect of diet on oxidative stress and metabolic diseases-Clinically controlled trials.

Oxidative stress is associated with several chronic diseases. It is acknowledged that molecules damaged by reactive oxygen species activate the inflammatory process and that this response increases the production of free radicals. Modifications in a diet can improve or decrease redox state markers. The aim of this revision was to provide an update of clinical controlled trials, to assess changes in diet and markers of oxidative stress in subjects with metabolic diseases. They were investigated randomized controlled intervention studies (RCTs) published in MEDLINE (U.S. National Library of Medicine, National Institutes of Health) that were conducted in subjects with obesity, hypertension, diabetes, or dyslipidemia; with dietary intervention; where markers of oxidative stress have been evaluated and published in the last 5years. Food antioxidants, hypocaloric diets with loss of adipose tissue, substitution of animal protein by vegetable, and changes in the microbiota improve antioxidant status in people with chronic disease. PRACTICAL APPLICATIONS: Hyperglycemia in diabetes mellitus and adipose tissue in obesity are known to trigger oxidative stress. Oxidative stress, in turn, decreases insulin sensitivity and favors an inflammatory state producing adhesion molecules. Oxidative stress and adhesion molecules, can increase blood pressure and oxidation of lipoproteins, that ultimately could lead to a cerebrovascular event. Consumption of high-antioxidant and polyphenol foods increases plasma antioxidant capacity and decreases oxidative stress markers in people with diabetes, obesity, hypertension, and hypertriglyceridemia. In addition, weight loss caused by caloric restriction with or without exercise increases the endogenous antioxidant capacity. Therefore, it is likely that the combination of a hypocaloric diet with a high content of antioxidants and polyphenols will have a greater effect. Other dietary changes with antioxidant effect, such as the substitution of animal for vegetable protein or the addition of fiber, might be mediated by changes in the microbiota. However, this aspect requires further study.

Future of sustainable eating? Examining the potential for expanding bean eating in a meat-eating culture

A transition towards more sustainable food consumption requires changes in everyday eating patterns, particularly a substitution of animal protein with plant-based protein sources. However, in many European countries plant protein consumption is low compared to meat consumption. The article explores plant protein consumption frequencies, future intentions to increase bean consumption, and the associations of frequent bean eating with socioeconomic factors and bean-related meanings, material issues and competence. A population web-based survey was conducted in 2013 among 15–64-year-old Finns (n=1048). The results showed that beans and soy-based plant proteins were infrequently consumed. A fifth of the respondents intended to increase their bean consumption in the future, intention being the greatest among those who already included beans in their diets. Frequent bean consumption was most likely among persons aged 25–34, living around the capital district, with education higher than comprehensive or vocational school, and who were vegetarian. Perceiving beans as culturally acceptable and good-tasting, and having competence in preparing bean meals were positively associated with the frequent eating of beans. The results suggest that for plant proteins to replace meat, new meanings and competences related to preparing and eating pulse-based dishes are needed. Based on our results, we build alternative future scenarios for plant protein consumption and the related requirements for changes. Several actor groups, such as NGOs, politicians, celebrity chefs and teachers of home economics have a central role in the developments.

Fungitoxic and insecticidal plant polypeptides

According to the World Bank and FAO, the population grows worldwide and the poorest countries are expected to double their population within the next decades, reaching approximately 7.2 billion in 2015. Moreover, the food and financial crisis together with the global economic recession pushed the number of hungry and undernourished people in the world to unprecedented levels. The substitution of animal proteins by plant proteins in food and feed is a general trend because of the lower cost and better production efficiency. Pathogens and pests can reduce the crop yields up to 30%. In some places, the losses can reach 80% due to climate conditions, proliferation of insects, and fungal diseases. All together, the harvest and postharvest losses vary from 5% to 20% and depending on the commodity can be as high as 50%. Plants have a complex chemical armory for defense composed of low and high molecular mass compounds that can act over a variety of pests and pathogens, from micro-organisms to phytophagous insects or grazing animals. Among them, plant fungitoxic and insecticidal polypeptides represent promising alternatives to increase the supply of plant-derived proteins and tackle the hunger in a global scale.

Subsitusi Protein Hewani dengan Tepung Kedelai dan Khamir Laut untuk Pakan Patin (Pangasius sp.) dan Kerapu Tikus (Cromileptes altivelis)

The objective of this research was to know protein and energy digestibilities of marine yeast, as substitution for soybean meal in the ration of patin (Pangasius sp.) and humpback grouper (Cromileptes altivelis).This experiment used completely randomized design with four treatments in triplicates. The treatments were R1 (100% animal protein); R2 (90% animal protein+10% soybean meal); R3 (90% animal protein+5% soybean meal+5% marine yeast); and R4 (90% animal protein+10% marine yeast). The digestibility of protein in ration of patin was significantly different (P<0.01). Marine yeast in patin ration also improved the growth rate (P<0.05). Substitution soybean meal with marine yeast in ration of patin was not influence the energy digestibility and feed conversion ratio (FCR) (P>0.05). Rations with 5 and 10% of marine yeast improved energy and protein digestibility, growth rate and decreased the FCR. Digestibilities of protein and energy, growth rate and FCR in humpback grouper were significantly different (P<0.01) among treatments. Marine yeast in ration of humpback grouper increased digestibilities of protein and energy. However, substitution of animal protein with soybean meal and marine yeast decreased growth rate and improve FRC in humpback grouper.

Renal protection by a soy diet in obese Zucker rats is associated with restoration of nitric oxide generation.

The obese Zucker rat is a valuable model for studying kidney disease associated with obesity and diabetes. Previous studies have shown that substitution of animal protein with soy ameliorates the progression of renal disease. To explore the participation of nitric oxide (NO) and caveolin-1 in this protective effect, we evaluated proteinuria, creatinine clearance, renal structural lesions, nitrites and nitrates urinary excretion (UNO(2)(-)/NO(3)V), and mRNA and protein levels of neuronal NO synthase (nNOS), endothelial NOS (eNOS), and caveolin-1 in lean and fatty Zucker rats fed with 20% casein or soy protein diet. After 160 days of feeding with casein, fatty Zucker rats developed renal insufficiency, progressive proteinuria, and renal structural lesions; these alterations were associated with an important fall of UNO(2)(-)/NO(3)V, changes in nNOS and eNOS mRNA levels, together with increased amount of eNOS and caveolin-1 present in plasma membrane proteins of the kidney. In fatty Zucker rats fed with soy, we observed that soy diet improved renal function, UNO(2)(-)/NO(3)V, and proteinuria and reduced glomerulosclerosis, tubular dilation, intersticial fibrosis, and extracapilar proliferation. Renal protection was associated with reduction of caveolin-1 and eNOS in renal plasma membrane proteins. In conclusion, our results suggest that renal protective effect of soy protein appears to be mediated by improvement of NO generation and pointed out to caveolin-1 overexpression as a potential pathophysiological mechanism in renal disease.

Effect of diet composition on postweaning colibacillosis in piglets.

The weaning of piglets is often associated with digestive disorders, particularly diarrhea--postweaning colibacillosis (PWC)--which is caused by infection with enterotoxigenic strains of Escherichia coli. It has been shown previously that a diet for newly weaned pigs based on cooked white rice and animal protein decreases the occurrence of PWC, whereas the addition of carboxymethylcellulose (CMC) to this diet enhances PWC. The aims of the current work were to 1) determine whether substitution of animal protein with plant proteins in the cooked-white-rice diet influenced its protective effects on PWC and 2) confirm that an increase in viscosity of the digesta by adding CMC to the diet favors the development of PWC--with (Exp. 1) or without (Exp. 2) experimental infection of piglets with E. coli. The diets were 1) cooked white rice and animal protein sources (RAP), 2) RAP + CMC added at 40 g of CMC/kg (air-dry basis) of diet, 3) cooked white rice and plant protein sources (RPP), and 4) wheat and plant protein sources (WPP). Experiments 1 and 2 were conducted using 32 and 24 piglets (eight and six per treatment), respectively. Piglets were weaned at 21 d (d 1), and fed ad libitum until slaughter on d 9. In Exp. 1, piglets were orally infected with enterotoxigenic E. coli on d 4, 5, 6, and 7. On d 8 of Exp. 1, the E. coli scores in feces of pigs fed RAP + CMC were higher than with RAP (P < 0.01). On d 9 after weaning, feces from pigs fed diet RAP were normal or moist, whereas feces from pigs fed RAP + CMC were wet to diarrheic. On d 7 of Exp. 2, pigs fed diets RAP + CMC and WPP had wetter feces than pigs fed diets RAP or RPP (P < 0.05). On d 8, the E. coli scores in feces were higher (P < 0.01) with pigs fed RAP + CMC than with all other diets. The E. coli scores in the digesta were also higher with pigs fed RAP + CMC, and to a lesser extent with diet WPP, than with pigs fed RAP or RPP (P < 0.01). The large intestine was heavier in pigs fed diets RPP and WPP, and the digesta were more acidic (P < 0.05). This study confirmed that diet RAP was protective against PWC, and that substitution of animal proteins with plant protein in a rice-based diet did not diminish its protective effects. The addition of CMC to cooked white rice increased digesta viscosity and enhanced PWC. Consequently, this diet represents a useful model for studying this condition.

Soybean protein diets in the management of type II hyperlipoproteinaemia

The efficacy of soybean protein treatment of stable type II hyperlipoproteinaemia was evaluated in 57 patients assigned to the following protocols: (i) substitution of animal protein with soybean protein (19 subjects) and (ii) addition of soybean protein to a standard low-lipid diet (38 subjects). After 16 weeks of treatment, plasma cholesterol was reduced by 29.5% in the first group, and by 29.9% in the second; the difference was not significant. Similarly the reduction in LDL cholesterol was not significantly different between the 2 groups (39% in the first group and 36% in the second). Plasma triglycerides fell by 11.8% and 18.2%, respectively. HDL cholesterol was not modified to any significant extent by soybean protein regimens. These results provide evidence that the addition of soybean protein to a standard low-lipid diet is effective in inducing a significant cholesterol decrease in patients with type II hyperlipoproteinaemia.

Cholesterol-lowering and HDL-raising properties of lecithinated soy proteins in type II hyperlipidemic patients.

Plasma lipoprotein changes were evaluated in 65 type II patients undergoing sequential 4-week dietary treatments with: (I) standard low-lipid diet; (II) low-lipid diet with total replacement of animal proteins with textured soy proteins containing 6% of lecithin (L-TVP); (III) standard low-lipid diet; (IV) low-lipid diet with a 50% substitution of animal proteins with L-TVP. Total cholesterolemia was significantly reduced in both periods of L-TVP administration: -18.6% during phase II (total replacement) and -13.2% during phase IV (partial replacement). High-density lipoprotein (HDL) cholesterol levels tended to increase during L-TVP administration. However, only patients in the mid- and low tertiles for HDL cholesterolemia showed a significant increase of HDL levels during L-TVP. This 'normalizing' activity of L-TVP on plasma lipoproteins, even when administered as a partial dietary substituent, may be of clinical interest for subgroups of patients at high vascular risk.