Protein Quality of African Locust Bean-A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets.

The African locust bean tree Parkia biglobosa (Jacq.) R.Br. ex G. Don is a leguminous species native to the Sudanian parkland of western Africa. The seed obtained from pods collected from trees by rural women is fermented into a dense and aromatic paste known as soumbala, dawadawa, or iru-a protein-rich condiment underlying much of West African cuisine, its rich umami base lending a depth of flavor as a "meat substitute" in plant-based diets for which animal protein is a limiting component. Here, we assess the protein quality of P. biglobosa seed and its fermented product (soumbala) from three locations of southern Mali comprising three different eco-climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. Proximate composition was determined, and amino acid profiles were compiled for 19 amino acids, with results compared by location and eco-climatic zone. A protein quality test was conducted in the aggregate and for each zone using the WHO/FAO Protein Digestibility-Corrected Amino Acid Score (PDCAAS) method. Principal component analysis (PCA) was used to assess patterns of amino acid compositional variation between the three origins. The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant-based diets. Although the PCA biplot for the amino acid profiles does indicate geographic clustering, the variation in nutritional composition and protein quality is insignificant for the raw seed, but highly significant for the fermented product (soumbala). The results indicate no correlation between phytochemical parameters and geographic variables of latitude and elevation, suggesting that management and processing may contribute more to nutritional quality than product provenance. Further studies should assess specific processing methods and the ambient microbiome as factors contributing to protein quality.

Unveiling the nutrient-wealth of black soybean: A holistic review of its bioactive compounds and health implications.

Legumes, an essential component of staple diets, hold a prominent place in global cuisines. Soybean stands out as a widely cultivated legume and is valued for its high protein content, dietary fiber, and rich micronutrients. Several varieties of soybean are available, of which black and yellow varieties show dominance in varied countries and cultures. Over time, the cultivation and consumption of black soybeans have markedly reduced compared to the yellow variety. Despite its rich nutritional and therapeutic indices, it has lost its usage over time. Traditionally, it was utilized in oriental medicine for detoxification and anti-inflammatory potential. However, the antinutrients present in black soybean limit its utilization in the food sector due to their interference with overall nutrient absorption. Several studies in the last few decades have focused on reducing the content of antinutritional factors. However, the information on the use of different processing techniques, both singly and in blends, to reduce antinutrients and enhance the bioaccessibility, bioavailability, and bioactivity of bioactive compounds and varied nutrients is limited and fragmented. Furthermore, studies have highlighted black soybeans' protective effects against various degenerative diseases. However, the studies on the effect of processing to enhance its antioxidative properties to make them a sought-after food commodity with nutraceutical potential and therapeutic efficacy are limited and widely scattered. The review aims to consolidate knowledge of diverse processing methods to improve their nutritional and bioactive profile for wider applications in the food and pharmaceutical industries. Further, it has also highlighted its nutraceutical properties for developing varied functional foods against degenerative diseases to have better therapeutic efficacy.

Extruded plant protein two-dimensional scaffold structures support myoblast cell growth for potential applications in cultured meat.

Cultured meat has been proposed as a promising alternative to conventional meat products. Five different plant protein blends made from soy (from two different manufacturers), wheat, mung bean, and faba bean, were extruded to form low-moisture meat analogs (LMMA) and were used to assess LMMA scaffold potential for cultured meat application. Extruded LMMAs were characterized using scanning electron microscopy, water-holding capacity, total soluble matter, and mechanical properties. Two-dimensional LMMA scaffolds were seeded with C2C12 skeletal myoblast cells and cultured for 14 days, and cell attachment and morphology were evaluated. All five extrudates exhibited directionality of their fibrous protein structures but to varying degrees. Soy, wheat, mung bean, and faba bean-based LMMA scaffolds initially supported myoblast cell growth. However, after 14 days of culture, the extruded wheat LMMA exhibited superior myoblast cell growth. This may be attributed to the highly aligned fibrous structure of the extruded wheat LMMA as well as its elastic modulus, which closely approximated that of native skeletal muscle. Overall, two-dimensional structures of the extruded plant proteins support cell growth and advance the development of cultured meat.

The genome of Lupinus mutabilis: Evolution and genetics of an emerging bio-based crop.

Lupinus mutabilis is an under-domesticated legume species from the Andean region of South America. It belongs to the New World lupins clade, which groups several lupin species displaying large genetic variation and adaptability to highly different environments. L. mutabilis is attracting interest as a potential multipurpose crop to diversify the European supply of plant proteins, increase agricultural biodiversity, and fulfill bio-based applications. This study reports the first high-quality L. mutabilis genome assembly, which is also the first sequenced assembly of a New World lupin species. Through comparative genomics and phylogenetics, the evolution of L. mutabilis within legumes and lupins is described, highlighting both genomic similarities and patterns specific to L. mutabilis, potentially linked to environmental adaptations. Furthermore, the assembly was used to study the genetics underlying important traits for the establishment of L. mutabilis as a novel crop, including protein and quinolizidine alkaloids contents in seeds, genomic patterns of classic resistance genes, and genomic properties of L. mutabilis mycorrhiza-related genes. These analyses pointed out copy number variation, differential genomic gene contexts, and gene family expansion through tandem duplications as likely important drivers of the genomic diversity observed for these traits between L. mutabilis and other lupins and legumes. Overall, the L. mutabilis genome assembly will be a valuable resource to conduct genetic research and enable genomic-based breeding approaches to turn L. mutabilis into a multipurpose legume crop.

Opinion Piece: New Plant-Based Food Products Between Technology and Physiology.

The rapid growth of product sectors for plant-based meat and dairy alternatives has raised significant scientific interest in their nutritional and ecological benefits. Here, it outlines the fractionation of plant-based raw materials and describes the technologies applied in the production of meat and dairy substitutes. Moreover, the study describes the effects of these new products on human nutrient supply and metabolic responses. Examples of meat-like products produced by extrusion technology and dairy alternatives are provided, addressing production challenges and the effects of processing on nutrient digestibility and bioavailability. In contrast to animal-based products, plant-based protein ingredients can contain many compounds produced by plants for defense or symbiotic interactions, such as lectins, phytates, and a wide range of secondary metabolites. The intake of these compounds as part of a plant-based diet can influence the digestion, bioaccessibility, and bioavailability of essential nutrients such as minerals and trace elements but also of amino acids. This is a critical factor, especially in regions with limited plant species for human consumption and inadequate technologies to eliminate these compounds. To fully understand these impacts and ensure that plant-based diets meet human nutritional needs, well-controlled human studies are needed.

Interaction of dairy and plant proteins for improving the emulsifying and gelation properties in food matrices: a review.

A variety of variables influence food texture, two of which are gelation and emulsification. Protein interactions have an important role in influencing gelation and emulsifying properties. The utilization of plant proteins in the development of food systems is a prominent subject within the current protein transition paradigm. Plant proteins diminish gel strength compared to dairy proteins. Protein providers prefer to create their own networks rather than rely on tight ties. It may be feasible to resolve these challenges if the interactions between plant and dairy proteins are known at all sizes, from molecular to macroscopic. Therefore, the proteins and dairy proteins are the main emphasis of this review. The role of these proteins in interacting with food matrices is also discussed. Additionally, this data gives information on worldwide research trends. Finally, a glimpse into the future was discussed.

Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics.

With an increasing emphasis on health and environmental consciousness, there is a growing inclination toward plant protein-based meat substitutes as viable alternatives to animal meat. In the pursuit of creating diverse and functional plant protein-based substitutes, innovative plant proteins have been introduced in conjunction with soy protein isolate (SPI), encompassing pea protein isolate (PPI), rice bran protein (RBP), fava bean protein isolate (FPI), and spirulina protein isolate (SPPI). Notably, SPI-WG extrudates and SPI-PPI extrudates exhibited superior fiber structures (fiber degrees were 1.72 and 1.88, respectively), with coarse fibers in SPI-WG extrudates and fine, dense fibers in SPI-PPI extrudates. The addition of RBP, FPI and SPPI had minimal effect on fiber structure. Fresh SPI-FPI displayed the slowest rate of water loss, losing about 7.11% of their total weight in 5 h. Different plant proteins can be selected for the preparation of plant protein-based meat substitutes according to practical needs.

The role of fiber in modulating plant protein-induced metabolic responses.

The rising consumption of plant protein foods and the emergence of meat alternatives have prompted interest in the health benefits of such products, which contain fiber in addition to protein. This review investigates the effect of fiber on plant-based protein metabolism and evaluates its contribution to gut-derived health impacts. Plant proteins, which often come with added fiber, can have varying health outcomes. Factors such as processing and the presence of fiber and starch influence the digestibility of plant proteins, potentially leading to increased proteolytic fermentation in the gut and the production of harmful metabolites. However, fermentable fiber can counteract this effect by serving as a primary substrate for gut microbes, decreasing proteolytic activity. The increased amount of fiber, rather than the protein source itself, plays a significant role in the observed health benefits of plant-based diets in human studies. Differences between extrinsic and intrinsic fiber in the food matrix further impact protein fermentation and digestibility. Thus, in novel protein products without naturally occurring fiber, the health impact may differ from conventional plant protein sources. The influence of various fibers on plant-based protein metabolism throughout the gastrointestinal tract is not fully understood, necessitating further research.

Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery.

Alternative protein sources have been required to meet the significant plant protein demand. Agro-industrial by-products such as leaves have considerable potential as a source of macromolecules once they are mostly discarded as waste. The current study evaluated dried cassava leaves as a protein source. First, alkaline extraction parameters (solid-liquid ratio, pH, and temperature) were optimized and the run that result in the highest protein yield were acidified at pH 2.5 or 4. The influence of carbohydrate solubilized on protein precipitation was also evaluated by removing it via alcoholic extraction prior to precipitation. The experimental design showed that high pH and temperature conditions associated with a low solid-liquid ratio led to increased protein yields. The presence of carbohydrates in the supernatant significantly influenced protein precipitation. The protein concentrate had around 17.51% protein when it was obtained from a supernatant with carbohydrates, while protein content increased to 26.88% when it was obtained from carbohydrate-free supernatant. The precipitation pH also influenced protein content, whereas protein content significantly decreased when pH increased from 2.5 to 4. The natural interaction between carbohydrates and proteins from cassava leaves positively influenced the emulsion stability index and the foaming capacity and stability. Thus, the presented results bring insights into challenges in extracting and precipitation proteins from agro-industrial by-products.

A comprehensive review of processing, functionality, and potential applications of lentil proteins in the food industry.

There is a pressing need for sustainable sources of proteins to address the escalating food demands of the expanding global population, without damaging the environment. Lentil proteins offer a more sustainable alternative to animal-derived proteins (such as those from meat, fish, eggs, or milk). They are abundant, affordable, protein rich, nutritious, and functional, which makes them highly appealing as ingredients in the food, personal care, cosmetics, pharmaceutical and other industries. In this article, the chemical composition, nutritional value, and techno-functional properties of lentil proteins are reviewed. Then, recent advances on the extraction, purification, and modification of lentil proteins are summarized. Hurdles to the widespread utilization of lentil proteins in the food industry are highlighted, along with potential strategies to surmount these challenges. Finally, the potential applications of lentil protein in foods and beverages are discussed. The intention of this article is to offer an up-to-date overview of research on lentil proteins, addressing gaps in the knowledge related to their potential nutritional benefits and functional advantages for application within the food industry. This includes exploring the utilization of lentil proteins as nanocarriers for bioactive compounds, emulsifiers, edible inks for 3D food printing, meat analogs, and components of biodegradable packaging.

Advancing molecular understanding in high moisture extrusion for plant-based meat analogs: Challenges and perspectives.

In recent years, meat analogs based on plant proteins have received increasing attention. However, the process of high moisture extrusion (HME), the method for their preparation, has not been thoroughly explored, particularly in terms of elucidating the complex interactions that occur during extrusion, which remain challenging. These interactions arise from the various ingredients added during HME, including proteins, starches, edible gums, dietary fibers, lipids, and enzymes. These ingredients undergo intricate conformational changes and interactions under extreme conditions of high temperature, pressure, and shear, ultimately forming the fibrous structure of meat analogs. This review offers a overview of these ingredients and the molecular interaction changes they undergo during the extrusion process. Additionally, it delves into the major molecular interactions such as disulfide bonding, hydrogen bonding, and hydrophobic interactions, providing detailed insights into each.

Effects of Oregano (Origanum vulgare) Essential Oil Supplementation on Growth Performance of Zebrafish (Danio rerio) Fed a High-Inclusion Soybean Meal Diet.

Soybean meal (SBM) has become a common dietary replacement for fish meal (FM) in aquafeed. However, at high inclusions, SBM has been shown to have negative impacts presenting as reduced feed intake and intestinal inflammation. Medicinal plant extracts, namely essential oils, have been used to promote growth performance and immune response. The objective of this study was to investigate the potential therapeutic effects of oregano (Origanum vulgare) essential oil (OEO) inclusion on utilization of a high-inclusion SBM diet using zebrafish as a model. Five diets were used in this study: reference-FM-based diet, control-55.7% inclusion SBM diet, and three experimental SBM-based diets OEO1, OEO2, and OEO3 that were supplemented with 1%, 2%, or 3% of oregano oil, respectively. The FM group had overall better growth performance when compared with the other treatment groups; however, the OEO3 mean weight and feed conversion ratio were not significantly different from the FM group (p > 0.05) and were significantly improved compared with the SBM group (p < 0.05). Similarly, OEO2 total length was not significantly different from FM (p > 0.05) but significantly higher than the SBM group (p < 0.05). Expression of inflammation-related genes did not significantly differ between the OEO groups and the SBM-only group. However, the OEO2 and OEO3 groups displayed improved growth performance compared with the SBM group, suggesting that inclusion of OEO at or above 2% inclusion may help to alleviate common symptoms induced by a high-inclusion SBM diet.

Incorporation of Locust Bean Gum and Solid Lipid Microparticles as Strategies to Improve the Properties and Stability of Calcium-Rich Soy Protein Isolate Gels.

The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1-0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype.

Quality changes in high hydrostatic pressure treated enriched tomato sauce.

BACKGROUND: Use of high hydrostatic pressure (HHP) with reduced processing times is gaining traction in the food industry as an alternative to conventional thermal treatment. In order to enhance functional benefits while minimizing processing losses, functionalized products are being developed with such novel techniques. In this study, changes in quality parameters for HHP treated enriched tomato sauce were evaluated, with the aim to assess its viability as an alternative to conventional thermal treatment methods. RESULTS: HHP treatments at 500 MPa, 30 °C/50 °C significantly increased the total phenolic and lycopene content of the sauce samples, achieving 6.7% and 7.5% improvements over conventionally treated samples. The antioxidant capacity of the HHP-treated samples was also found to match or be better than conventionally treated samples. Furthermore, a T2 relaxation time study revealed that pressure-temperature processing treatments were effective in maintaining the structural integrity of water molecules. Microbiological analyses revealed that 500 MPa/50 °C 5 min treatment can offer 8 logs reduction colony formation, matching the results of conventional thermal treatment. CONCLUSION: Combined pressure-temperature treatments improve results, reduce time consumption. 500 MPa/50 °C treatments provided retention of quality parameters and significant reduction in microbial activity. © 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Recent progress in plant-based proteins: From extraction and modification methods to applications in the food industry.

Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. However, conventional extraction methods are time-consuming, energy-intensive, as well as environmentally unfriendly. Plant proteins are also limited in application due to off-flavors, allergies, and anti-nutritional factors. Therefore, this paper discusses the challenges and limitations of conventional extraction processes. The current advances in green extraction technologies are also summarized. In addition, methods to improve the nutritional value, bioactivity, functional and organoleptic properties of plant proteins, and strategies to reduce their allergenicity are mentioned. Finally, examples of applications of plant proteins in the food industry are presented. This review aims to stimulate thinking and generate new ideas for future research. It will also provide new ideas and broad perspectives for the application of plant proteins in the food industry.

Rapid benefits in older age from transition to whole food diet regardless of protein source or fat to carbohydrate ratio: Arandomised control trial.

Plant-based diets reduces the risk of chronic conditions. The interaction between protein source and other macronutrients-fat (F) and carbohydrate (C)-has yet to be investigated. The aim was to assess the main and interactive effects of protein-source (plant vs. animal) and F:C (high or low) and the transition from an Australian diet to a whole food diet on various health markers in older individuals. This single-blinded, parallel, randomised experimental trial used a 2 × 2 factorial design to compare pro-vegetarian (70:30 plant to animal) versus omnivorous (50:50 plant to animal) diets at 14% protein and varying fat-to-carbohydrate ratios (high fat ~40% vs. low fat ~30%) over 4 weeks. Study foods were provided, alcohol consumption was discouraged, and dietary intake was determined through food records. Analysis included both RCT and observational data. Changes in appetite, palatability of diets, and dietary intake were assessed. Body composition, muscle strength, function, gut microbiome, and cardiometabolic health parameters were measured. Data from 113 (of the 128 randomised) individuals aged 65-75 years were analysed. Pro-vegetarian diets reduced diastolic blood pressure, total cholesterol and glucose levels. Moreover, the overall sample exhibited increased short-chain fatty acids and FGF21 levels, as well as improvements in body composition, function, and cardio-metabolic parameters irrespective of dietary treatment. Transitioning to a diet rich in fruit, vegetables, fibre, and moderate protein was associated with improved health markers in older age, with added benefits from pro-vegetarian diets. Further research on long-term effects is needed.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions.

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.

Tailoring soy protein/corn zein mixture by limited enzymatic hydrolysis to improve digestibility and functionality.

This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 (w/w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In vitro digestibility after 30-min limited hydrolysis was remarkably elevated. In addition, the hydrolyzed protein mixture exhibited a higher antioxidant activity than those of untreated proteins. Overall, limited hydrolysis of protein mixture led to improved digestibility, functionality and antioxidant activity.

Rice proteins - Gum arabic coacervates: Effect of pH and polysaccharide concentration in oil-in-water emulsion stability.

In the context of replacing animal proteins in food matrices, rice proteins (RP) become promised because they come from an abundant plant source, are hypoallergenic, and have high digestibility and nutritional value. However, commercial protein isolates obtained by spray drying have low solubility and poor functionality, especially in their isoelectric point. One way to modify these properties is through interaction with polysaccharides, such as gum arabic (GA). Therefore, this work aims to evaluate the effects of pH and GA concentration on the interaction and emulsifying activity of RP:GA coacervates. First, the effects of pH (2.5 to 7.0) and GA concentrations (0.2 to 1.0 wt%, giving rise to RP:GA mass ratios of 1:0.2 to 1:1.0) in RP:GA blends were evaluated. The results demonstrated that biopolymers present opposite net charges at pH between 2.5 and 4.0. At pH 3.0, insoluble coacervates with complete charge neutralization were formed by electrostatic interactions, while at pH 5.0 it was observed that the presence of GA prevented the RP massive aggregation. Second, selected blends with 0.4 or 1.0 wt% of GA (RP:GA mass ratios of 1:0.4 or 1:1.0) at pH 3.0 or 5.0 were tested for their ability to stabilize oil-in-water emulsions. The emulsions were characterized for 21 days. It was observed that the GA increased the stability of RP emulsions, regardless of the pH and polysaccharide concentration. Taken together, our results show that it is possible to combine RP and GA to improve the emulsifying properties of these plant proteins at pH conditions close to their isoelectric point, expanding the possibility of implementation in food systems.

Impact of Plant and Animal Protein-Based Meals on Serum Fibroblast Growth Factor-23 Levels in Healthy Young Men: A Randomized Crossover Trial.

Fibroblast growth factor-23 (FGF23) is a phosphaturic hormone secreted by osteocytes in response to dietary phosphate intake. An increase in FGF23 level is an indicator of excess phosphate intake relative to the residual nephron number. Therefore, avoiding excessive phosphate intake and inhibiting the elevation of serum FGF23 levels are important to preserve the number of functional nephrons. This randomized crossover trial aimed to determine the potential differences in the impacts on serum FGF23 levels between plant protein and animal protein-based meals in individuals with normal renal function. Nine young men were administered plant (no animal protein) or animal protein-based meals (70% of their protein was from animal sources) with the same phosphate content. The test meals consisted of breakfast, lunch, and dinner. Blood samples were collected in the morning, after overnight fasting, and before and after eating the test meals (for two consecutive days at the same hour each day). Furthermore, a 24-h urine sample was obtained on the day the test meal was consumed. No significant interactions were found among serum phosphate, calcium, and 1,25-dihydroxyvitamin D levels. However, after eating plant protein-based meals, serum FGF23 levels decreased and serum intact parathyroid hormone levels increased (interaction, p<0.05). Additionally, urine 24-h phosphate excretion tended to be lower in individuals consuming plant protein-based meals than in those consuming animal protein-based meals (p=0.06). In individuals with normal renal function, plant protein-based meals may prevent an increase in serum FGF23 levels and kidney damage caused by phosphate loading.