Spray dried protein concentrates from white button and oyster mushrooms produced by ultrasound-assisted alkaline extraction and isoelectric precipitation.

BACKGROUND: In the present study, the optimization of ultrasound-assisted alkaline extraction (UAAE) and isoelectric precipitation (IEP) was applied to white button (WBM) and oyster (OYM) mushroom flours to produce functional spray dried mushroom protein concentrates. Solid-to-liquid ratio (5-15% w/v), ultrasound power (0-900 W) and type of acid [HCl or acetic acid (AcOH)] were evaluated for their effect on the extraction and protein yields from mushroom flours submitted to UAAE-IEP protein extraction. RESULTS: Prioritized conditions with maximized protein yield (5% w/v, 900 W, AcOH, for WBM; 5% w/v, 900 W, HCl for OYM) were used to produce spray dried protein concentrates from white button (WBM-PC) and oyster (OYM-PC) mushrooms with high solids recovery (62.3-65.8%). WBM-PC and OYM-PC had high protein content (5.19-5.81 g kg-1), in addition to remarkable foaming capacity (82.5-235.0%) and foam stability (7.0-162.5%), as well as antioxidant phenolics. Highly pH-dependent behavior was observed for solubility (> 90%, at pH 10) and emulsifying properties (emulsification activity index: > 50 m2 g-1, emulsion stability index: > 65%, at pH 10). UAAE-IEP followed by spray drying increased surface hydrophobicity and free sulfhydryl groups by up to 196.5% and 117.5%, respectively, which improved oil holding capacity (359.9-421.0%) and least gelation concentration (6.0-8.0%) of spray dried mushroom protein concentrates. CONCLUSION: Overall, the present study showed that optimized UAAE-IEP coupled with spray drying is an efficient strategy to produce novel mushroom protein concentrates with enhanced functional attributes for multiple food applications. © 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.

Psychosocial determinants of alternative protein choices: a meta-review.

This meta-review synthesises evidence concerning individual-level psychosocial characteristics associated with alternative protein food (APF) choices. We investigated the associations between: (i) individual-level determinants based on the COM-B model (capabilities, perceived opportunities, motivation), sociodemographic factors, and (ii) indicators of APF choices (e.g., intention to eat, buy, pay, acceptance, intake). Differences in characteristics of APF made from plants, insects, mushrooms, and other APF sources were explored. Thirteen databases were searched in this pre-registered (CRD42023388694) meta-review and 28 reviews were included. The risk of bias was assessed using the ROBIS tool. For plant-based APF choices, consistent support was obtained for associations with (i) capabilities, including cooking skills, exposure to/familiarity with APF; (ii) motivations, including perceived health-related, pro-environmental, and sustainability benefits, and animal welfare; (iii) younger age and higher education. For insect-based APF choices, consistent support was obtained for (i) capabilities, including formal knowledge about APF, exposure to/familiarity with APF; (ii) perceived opportunities, encompassing positive social and cultural norms, distrust in technology; (iii) motivations, including perceived health benefits, pro-environmental and sustainability benefits, perceived health risks, being adventurous/daring, curiosity, neophilia, disgust; (iv) male gender and younger age. Recognising differences in potential determinants across various APF sources is essential for designing interventions aimed at promoting APF uptake.

Effect of protease reaction conditions on volatile compounds generated in Maillard reaction products from soy protein hydrolysates.

Maillard reaction products (MRPs) produced by heating protease-catalyzed soy protein hydrolysates (SPHs) with cysteine and ribose can generate meat-like flavors. However, the impact of protease reaction conditions on the volatile compound composition of MRPs has not been thoroughly investigated. In this study, seven SPHs were prepared using two proteases, flavourzyme and trypsin, over reaction times of 10, 120, and 1440 min. The volatile compound compositions, including sulfur-containing compounds, aldehydes, pyrazines, and furans, of the seven SPHs and the corresponding seven MRPs varied according to the protease reaction conditions and the Maillard reaction. Differences in pH, free amino acid composition, and peptide composition were responsible for these variations. Notably, soy-derived peptides containing unique cysteine sequences, such as PGCPST, DETICT, ECQIQK, and HCQR, were significantly reduced during the Maillard reaction, suggesting that these sequences may serve as precursors to volatile compounds.

Effects of poultry by-product meal and complete replacement of fish oil with alternative oils on growth performance and gut health of rainbow trout (Oncorhynchus mykiss): a FEEDNETICS™ validation study.

BACKGROUND: Aquaculture, traditionally a form of biotechnology, has evolved to integrate innovative biotechnological applications, such as advanced feed formulations, aimed at improving the growth performance and health of farmed fish species. In the present study, the effects of feeding rainbow trout with novel feed formulations were investigated. Fish growth, gut and liver morphology, the concentration of fatty acids in the fillet, and volatile fatty acids in the gut were assessed. The study also validated scenarios from in vivo experiments using a nutrient-based model called FEEDNETICS™. This globally used model serves as a tool for data interpretation and decision support in the context of precision fish farming. METHODS: Alternative protein and oil sources, including poultry by-product meal (PBM) and natural algae oil, were explored as sustainable replacements for fishmeal (FM) and fish oil (FO). A 90-day feeding trial was conducted using rainbow trout, comparing two isoproteic, isolipidic and isoenergetic diets. The control diet contained 15% FM, 5% PBM, and 8% FO, while the test diet replaced FM with 15% PBM and 5% feather meal hydrolysate (FMH), and fully substituted FO with VeraMaris® natural algae oil and rapeseed oil. RESULTS: PBM successfully replaced FM protein without negatively affecting feed intake, growth performance or feed utilization in trout. The combination of PBM and natural algae oil was well tolerated by the trout and showed no negative effects on gut health. A detailed analysis of fatty acids in the fillet revealed that PUFAs of the n3 and n6 series were significantly higher in the PBM group than in the FM group. Values of fatty acid-related health indexes, including atherogenicity index, and thrombogenicity index, confirmed the high nutritional value of trout filet, thus representing a healthy product for human. In addition, the predictions using the FEEDNETICS™ indicated that the tested novel alternative formulations are economically viable. The validation of the model for fish growth resulted in a Mean Absolute Percentage Error (MAPE) of 8%. CONCLUSIONS: The FEEDNETICS™ application enhances our ability to optimize feeding strategies and improve production efficiency in the aquaculture industry. VeraMaris® algae oil and PBM could serve as viable and sustainable raw materials for fish feed, promoting environmentally friendly aquaculture practices.

Impacts of industrial food wastes on nutritional value of mealworm (Tenebrio molitor) and its gut microbiota community shift.

The extensive investigation into the capacity of mealworms to digest diverse food by-products, as well as plastic wastes, has been a focal point in recent years. The transition from traditional diet sources like brans to food wastes has the potential to impact the physiological properties of mealworms. This study explored the utilization of various industrial food wastes such as okara, barley spent grain (BSG), sesame oil meal (SOM), and spent coffee grounds (SCG) as feed alternatives, and reports on their survival rate, biomass variations, and nutritional composition. In additional, the shift in their gut microbiota was also assessed. Among the range of industrial food wastes, mealworms exhibited the most robust growth performance when nourished with BSG. This particular group showed a survival rate of 98.33 % and a biomass increase of 23.06 %. In contrast, mealworms fed with SCG demonstrated the lowest survival rate and experienced a significant reduction in biomass. Although the groups fed with okara and SCG displayed moderate growth performance, both exhibited protein levels comparable to those observed in the oatmeal-fed group (used as the positive control). Notably, the inclusion of BSG in the mealworm diet exhibited the potential to enrich their omega-3 fatty acid content, suggesting potential benefits for applications as animal feed or even human consumption. Furthermore, an analysis of the gut microbiome was conducted to investigate the associations between specific diets and the composition of mealworm gut microbiota. In summary, food wastes such as BSG may be repurposed as feed substrates for mealworms before converting them into an alternative source of protein.

Evaluation of the nutritional quality of yeast protein in comparison to animal and plant proteins using growing rats and INFOGEST model.

Yeast, identified as a microorganism, boasts a considerable protein content, positioning yeast protein as a highly promising alternative in the quest for sustainable protein sources. The primary aim of this study is to evaluate the protein quality of yeast protein and compare it with animal proteins (whey concentrate/isolate proteins) and plant proteins (soy, wheat, pea proteins). Notably, yeast protein exhibits the highest ratio of indispensable/dispensable amino acids (IAAs/DAAs, 0.91). However, in both in vivo and in vitro digestion experiments, yeast protein demonstrated lower true protein digestibility (TPD) and true ileal digestibility (TID) compared to other proteins. Despite this, the yeast protein's amino acid score (AAS, 1.37 for >3 years), protein digestibility-corrected amino acid score (PDCAAS, 100 % for >3 years), and digestibility-corrected amino acid score (DIAAS, 82.42 % for >3 years) of yeast protein surpassed those of plant proteins, yet remained lower than animal proteins primarily due to its lower digestibility.

Effects of fermented soybean meal and supplemental methionine and lysine on growth, digestibility, body composition, and amino acid composition of Beluga (Huso huso).

There is an increasing concern about using limited high-quality protein sources in the aquafeed industry. The alternative solution to this problem is cost-effective plant proteins such as soybean meal (SBM). However, it is better to improve plant protein-containing diets through processing and supplemental amino acids. This study aimed to examine the effects of fermented soybean meal (FSBM) and supplemental methionine and lysine (ML) in diets on growth, digestibility, and body and amino acid composition in Beluga (Huso huso). Two basal diets (490 g FM Kg-1) of fish meal (FM) and FM with ML (FM + ML) were replaced by 40%, 60%, and 80% of FSBM and FSBM + ML (FM, FSBM40, FSBM60, FSBM80, FM + ML, FSBM40 + ML, FSBM60 + ML and FSBM80 + ML; 444 g kg-1 crude protein and 19.77 MJ kg-1 gross energy). The diets were fed to triplicate groups of Beluga (394.6 ±â€…4.3 g) three times daily for 56 d. The results showed that Beluga fed 80% FSBM and FSBM + ML had lower growth and feed utilization. Moreover, Beluga-fed FSBM + ML performed poorer than those fed FSBM (P < 0.05). No interactions between fermented SBM and ML were observed in apparent digestibility coefficients (ADC) and body proximate composition except for ADC of crude lipid. ADC in Beluga fed 80% were less than other diets. Substitution of FSBM and FSBM + ML in diets significantly reduced dry matter, ash and crude lipid; Crude lipid increased in groups fed FSBM + ML (P < 0.05). FSBM and FSBM + ML in 60% had higher and lower total amino acids in muscle and feces (P < 0.05), respectively. Also, excreted total amino acids in feces increased with ML (P < 0.05). Generally, in Beluga, FSBM-containing diets showed better effects on growth, feed utilization, whole-body lipid, and muscle and fecal amino acids than those with FSBM + ML. Fermented SBM could be replaced up to 60%.

The growing aquaculture production can greatly affect the aquafeed industry and cause problems, especially in providing fish meal (FM) for diets. Price and production instability in FM can restrict producers' ability to produce aquafeed. Therefore, it is advised to use plant proteins such as soybean meal (SBM), which has high protein, reasonable price, and relatively balanced amino acids profile. However, it is necessary to emphasize techniques such as fermentation and supplemental amino acids to improve products. The objective of this study was to determine if fermented SBM (FSBM) with supplemental methionine and lysine (ML) could be used as an alternative source for Beluga (Huso huso). Fish meal and fish meal with methionine and lysine (FM and FM + ML) were replaced by the different levels of FSBM and FSBM + ML; Eight diets consisting of 0%, 40%, 60%, and 80% of FSBM and FSBM + ML (FM, FSBM40, FSBM60, FSBM80, FM + ML, FSBM40 + ML, FSBM60 + ML and FSBM80 + ML) were fed to 240 Beluga for 56 d. Growth, digestibility, body composition, and amino acid composition were analyzed in Beluga. When fermented SBM was replaced in diets, Beluga acclimated up to 60% but no more. Fermentation appears to be a solution to supply amino acids, and methionine and lysine were over-supplemented.

Alternative protein sources from selected legumes and mushrooms in the development of high-protein instant soup for the elderly.

Elderly people are susceptible to malnutrition due to many factors. An essential public health priority is ensuring that seniors have appropriate nutrition to prevent and treat malnutrition and dehydration as well as fulfilling the nutrition necessity. This study was conducted to utilize selected legumes and mushrooms to develop a high-protein instant soup (HPIS) product that is nutritious and suitable for the consumption of the elderly. Black bean, along with oyster mushroom and split-gill mushrooms, exhibited considerable amounts of protein (19.13 ± 1.13, 2.77 ± 0.09, and 4.65 ± 0.61 g/100 g, respectively), calcium (2308.65 ± 113.07, 640.19 ± 0.80, and 743.89 ± 0.66, respectively), iron (40.84 ± 2.42, 7.31 ± 0.05, and 40.10 ± 2.15, respectively), and zinc (18.06 ± 1.07, 3.87 ± 0.03, and 26.23 ± 0.78, respectively) content, and were incorporated into the HPIS formula. Drum dryer rotation speed significantly affected the HPIS properties. The study on the effect of different rotation speeds (3, 5, 7, and 9 RPM) used during the drying process revealed the use of 7 RPM resulting in the soup product with considerable quality. The optimized HPIS formula, which was supplemented with minerals, was moderately liked (7.1-7.5) by the elderly consumer. The majority of the consumers accepted the product (97 %) and were interested in purchasing the product (91 %) if it was available on the market. Incorporating selected legumes and mushrooms resulted in a soup product containing nutrition conforming to the Thai recommended daily intake (RDI), possessing adequate physicochemical and sensory properties for the consumption of the elderly.

Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives.

This study aimed to determine the compatibility of pre-fermented sugar beet pulp to support the growth of Pleurotus ostreatus mycelium in submerged fermentation. The goal was to create a meat alternative based on mycelial-fermented pulp. It was further explored whether pre-fermentation with lactic acid bacteria (LAB) on the pulp increased meat-like properties, such as aroma, springiness, and hardness, in the final product. Three strains were selected from a high throughput screening of 105 plant-derived LAB based on their acidification and metabolite production in the pulp. Two homofermentative strains (Lactococcus lactis) and one heterofermentative strain (Levilactobacillus brevis) were selected based on their low ethanol production, high lactic acid production, and overall acidification of the pulp. Mycelium of P. ostreatus was grown in submerged fermentations on the pre-fermented pulp, and the biomass was removed by centrifugation. The fungal strain consumed all available sugars and acids and released arabinose to the media. Volatiles were detected using GC-MS, and a large increase in concentrations of hexanal, 1-octen-3-ol, and 2-octenal was measured. Concentration of 1-octen-3-ol was lower in the pre-fermented samples vs. the non-pre-fermented. LC-MS amino acid analysis showed the presence of all essential amino acids on day 0 and 7 of fermentation. The highest concentration of amino acids was for glutamic acid/glutamine and aspartic acid/asparagine. A decrease in all amino acids after 7 days of fungal fermentation was measured for all fermentations. The decrease was more significant for pre-fermented samples. This was also confirmed through a total protein determination, except for samples pre-fermented with Lactococcus lactis strain NFICC142 which increased in total protein content after fungal fermentation. The protein digestibility increased after fungal fermentation, and the highest increase was seen for non-pre-fermented samples. The springiness of the fermented product indicated similarities to meat alternatives, while the hardness was much lower than other meat alternatives. The results indicate that dried sugar beet pulp can be used for submerged cultivation of P. ostreatus, but that pre-fermentation does not improve the physical or nutritional properties of the end product significantly, except for an increased protein content for NFICC142 pre-fermented media. This is the first known attempt to use LAB and P. ostreatus in mixed fermentation to produce fungal mycelium, as well as the first attempt at using SBP in a liquid fermentation for mycelial production of P. ostreatus.

Use of House Cricket (Acheta domesticus) Powder in Yoghurt Products.

This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet. The work analyzed properties of yoghurt with cricket powder added (chemical composition, acidity, colour, consistency, degree of syneresis, texture and sensory analysis). Research has shown that the greater the addition of cricket powder, the higher the protein, fat and dry matter content and the lower the hardness of the yoghurt. As the content of cricket powder in yoghurt increased, the brightness (L*) and redness (a*) decreased, while the yellowness (b*) of the samples increased. A change in the colour of the yoghurt was observed with the increase in the cricket powder content; the yoghurt had a darker, browner colour. The best overall sensory rating compared to the control variant (6.4) was given to the yoghurt with 1.5% cricket powder added (5.7), while the worst rating was given to the yoghurt with 5% powder added (2 points out of 7).

Exploring the Potential of Aspergillus oryzae for Sustainable Mycoprotein Production Using Okara and Soy Whey as Cost-Effective Substrates.

Mycoprotein is an alternative protein produced through fungal fermentation. However, it typically relies on refined glucose syrup derived from starch, which can be costly and unsustainable. This study investigates the potential of soybean processing by-products (okara and soy whey) as alternative substrates for producing mycoprotein using Aspergillus oryzae. A. oryzae was cultured for 7 days at 30 °C in diluted okara (1:50) and soy whey (1:1) with or without agitation (100 rpm). Soy whey produced higher biomass yields (369.2-408.8 mg dry biomass/g dry substrate), but had a lower biomass concentration (0.783-0.867 g dry weight/L). Conversely, okara produced a higher biomass concentration (2.02 g dry weight/L) with a yield of 114.7 mg dry biomass/g dry substrate. However, biomass formation in okara was only observed in static conditions, as agitation caused biomass to entangle with soy pulp, hampering its production. Additionally, okara tended to release protein into the media, while soy whey accumulated protein within the biomass, reaching up to 53% w/w protein content. The results of this study provide a promising approach to addressing both soybean processing waste reduction and food security concerns.

Proteomic Profiling of Unannotated Microproteins in Human Placenta Reveals XRCC6P1 as a Potential Negative Regulator of Translation.

Ribosome profiling and mass spectrometry have revealed thousands of previously unannotated small and alternative open reading frames (sm/alt-ORFs) that are translated into micro/alt-proteins in mammalian cells. However, their prevalence across human tissues and biological roles remains largely undefined. The placenta is an ideal model for identifying unannotated microproteins and alt-proteins due to its considerable protein diversity that is required to sustain fetal development during pregnancy. Here, we profiled unannotated microproteins and alt-proteins in human placental tissues from preeclampsia patients or healthy individuals by proteomics, identified 52 unannotated microproteins or alt-proteins, and demonstrated that five microproteins can be translated from overexpression constructs in a heterologous cell line, although several are unstable. We further demonstrated that one microprotein, XRCC6P1, associates with translation initiation factor eIF3 and negatively regulates translation when exogenously overexpressed. Thus, we revealed a hidden sm/alt-ORF-encoded proteome in the human placenta, which may advance the mechanism studies for placenta development as well as placental disorders such as preeclampsia.

Knowledge Maps and Emerging Trends in Cell-Cultured Meat since the 21st Century Research: Based on Different National Perspectives of Spatial-Temporal Analysis.

Cell-cultured meat holds significant environmental value as an alternative protein source. Throughout the 21st century, cell-cultured meat has progressively penetrated commercial markets. However, a systematic review encompassing the entire field needs improvement. Employing Citespace, Vosviewer, and R-Bibliometrix software, a bibliometric analysis was used to present the research progress and general development trends of 484 articles on cell-cultured meat from 2000 to 2022 based on countries, authors, institutions, and keywords. This analysis provides ideas for the future development of cell-cultured meat in different countries or regions worldwide. Research on cell-cultured meat from 2000 to 2022 has undergone two phases: fluctuating growth (2000-2013) and rapid growth (2013-2022). Noteworthy contributions to cell-cultured meat studies emerge from author groups in the United States of America, the United Kingdom, and China, with influential institutions like the University of Bath significantly impacting pertinent research. Furthermore, over the past two decades, research has leaned towards exploring topics such as "biomaterials", "cultured", "land use", "public opinion", "animal welfare", and "food safety". Furthermore, this study reveals differences in nomenclature between regions and institutions. "Cultured meat" is more popular in some countries than in other forms. Institutions in Asia use "cultured meat" more frequently; however, institutions in the Americas adopt "cultivated meat" and rarely adopt "in vitro meat", and institutions in the European region have no particularly prominent tendency towards a specific nomenclature. Future research should emphasize aligning the labeling of cell-cultured meat with effective management strategies and referencing regulatory policies across various countries. For the first time, we use three different bibliometric methods to analyze temporal and spatial variation in research on cellular meat. The results of this study have a multiplier effect. We provide a theoretical basis and a practical reference for the identification of alternatives in the dual context of "food crisis and food security" and "climate crisis". At the same time, we also provide a reference for the sustainable development of the food system.

A meta-analysis of the meat physicochemical parameters of broiler chickens fed insect-based diet.

A total of 23 studies were identified in a literature search performed in the Scopus, Science Direct and Google Scholar databases for meta-analysis. The criteria used include studies that were published from 2015 to 2023 and those reporting the effects of insect meal utilisation in poultry diets. Data on live weight (LW), carcass weight (CW), moisture, meat pH, lightness (L*), redness (a*), yellowness (b*), proximate composition (protein, fat and ash content) and shear force in broilers were subjected to OpenMEE software, and data were pooled using a random-effect model. Subgroup analysis and meta-regression were performed to ascertain the influence of dietary insect meals on the response of meat aspects and the source of heterogeneity, respectively, using the following moderators (insect species, dosage level, feeding duration and age at slaughter). The results indicated that dietary insect meal did not affect LW, CW, meat L*, pH, shear force, moisture, fat and ash content. In contrast, dietary insect meal increased the a* of the meat (standardised mean differences (SMDs) = 1.03; 95% confidence intervals (CIs) = 0.484-1.578; p ≤ 0.001), b* (SMD = 1.117; 95% CI = 0.334-1.90; p = 0.005), and meat protein content (SMD = 0.365; 95% CI = 0.031-0.7; p = 0.032). The subgroup analysis showed that insect meal dosage of ≤10% and age at slaughtered ≤35 days had improved the LW, CW and meat L*. In addition, the meat a*, protein and ash content were also influenced by insect species, dosage levels and age at slaughter. In conclusion, ≤10% of either Hermetia illucens or Tenebrio molitor can be included in broiler diets without compromising the LW, CW, meat pH, colour, shear force, moisture, fat and ash content in broilers. The study therefore indicated that insect meals have a bright future as an alternative protein source in poultry diets.

Dehydrated and live black soldier fly larvae as environmental enrichment in indigenous slow-growing chickens: performance, gut health, and chitinolytic enzyme activity.

The demand for sustainable and ethically farmed animal products is on the rise as consumers become more environmentally and animal welfare conscious. The need to diminish the consumption of soybean meal is urgent, and companies are looking for ways to respond to this necessity by looking for alternatives to soybean meal. This study assessed the impact of introducing whole dehydrated and live black soldier fly larvae (BSFL) into the diet of an indigenous chicken breed as environmental enrichment. A total of 144 39-day-old male Bianca di Saluzzo chickens were distributed among 18 pens and assigned to three different experimental groups. The control group received a diet where soybean meal was entirely replaced by alternative ingredients. The two experimental groups were given the same diet supplemented with 5% of the expected daily feed intake of whole dehydrated BSFL or whole live BSFL. Throughout the trial period (from the bird age of 39-174 days of age), live weight was recorded every 21 days, and the average daily gain, daily feed intake, and feed conversion ratio were calculated. The time required for the birds to consume the larvae was recorded three times a week. At age 147 and 174 days, 12 birds per treatment were selected based on mean live weight and slaughtered. Measurements included hot and chilled carcass weights, organ weights (spleen, liver, heart, stomach), breast and thigh muscle weights, and the corresponding yields were calculated. Acid protease activity was measured in proventriculus extract, and chitinase and chitosanase activity was calculated based on the release of reducing sugars from chitin or chitosan. The results showed little improvement in final live weights and daily feed intakes of the animals fed the insect larvae compared with control birds. Larva supplementation had no negative impact on the overall well-being of the animals assessed by blood analysis and histopathological assessment of the intestinal tract, spleen, and liver. No differences were found between the dehydrated vs live insect larvae consumption times, with all larvae being eaten up very rapidly (< 3 min). The birds fed BSFL showed an increase in chitinase activity. These findings support the potential use of whole BSFL as a form of environmental enrichment, particularly in their dehydrated form, being more convenient to use and store, which would also encourage the uptake of this practice by farmers.

Eco-friendly diet: nutrient digestibility, nitrogen and energy balances and growth performance of growing pigs.

The traditional approach to formulating pig diets is based only on minimizing cost while meeting nutritional requirements and thus does not consider the environmental impacts associated with producing feed ingredients. To reduce the overall environmental impact of pork production, feed ingredients can be considered to formulate environmentally friendly diets. However, their potential effects on pig performance could decrease environmental benefits at the farm gate. The objective of this study was to quantify the effects of such eco-friendly pig diets on nitrogen (N) and energy (E) balances, the components of heat production (HP), and the performance of growing pigs. Digestibility coefficients of dry matter (84.5% vs. 88.2%, P < 0.01) and N (80.4% vs. 86.3%, P < 0.01) were significantly lower for the eco-friendly diet than the Control-diet (a commercial diet used in France). N excretion in feces was significantly higher for the group of pigs fed the eco-friendly diet than for the group fed the Control-diet (9.8 vs. 6.9 g/d, respectively, P = 0.01), while the N retention tended to be lower (27.8 vs. 30.3 g/d, respectively; P = 0.06). The metabolizable E:digestible E ratio did not differ between diets, but total HP was significantly lower for the eco-friendly diet group than for the Control-diet group (1,340 vs. 1,388 kJ/kg body weight0.60/d, respectively, P = 0.03). Using feed ingredients with lower environmental impacts, such as locally produced protein or co-products from wheat processing, is an effective way to decrease the environmental impacts of pig production. However, the nutritional composition of these eco-friendly ingredients could be overestimated, in particular the true digestibility of amino acids. This indicates the need to better estimate and consider the true digestibility of eco-friendly diets to decrease environmental impacts of livestock production without decreasing animal performance.

Livestock production is a significant contributor to global environmental change. In pig production, animal feed contributes to 55% to 75% of climate change impacts, 70% to 90% of nonrenewable energy use, and 85% to 100% of land occupation. To reduce the overall environmental impact of pork production, feed ingredients can be considered to formulate environmentally friendly diets. These feeding strategies that minimized environmental impacts contained lower proportions of cereals and oilseeds and a higher proportion of high-protein crops and co-products from wheat processing which have lower impacts. The use of these eco-friendly ingredients could influence performance due to their variability in energy, fiber, or protein contents, with an overestimation of their nutritional composition. Thus, decreasing environmental impacts of livestock production without decreasing animal performance requires better characterizing the ingredients that have lower environmental impacts.

Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods.

Introduction: Food neophobia (FN) is a psychological trait that inhibits one's willingness to eat unfamiliar foods. It is related to the acceptance of insect foods and cultured meat, which are major protein alternatives to conventional meat, and is an important personality trait for understanding the near-future food industry. However, the factor structure of Pliner and Hobden's FN scale (FNS) is unstable due to respondents' cultural backgrounds. Thus, we aimed to develop a Japanese version based on the alternative FNS (FNS-A), the most recent revised version, and to examine its validity. Methods: Four online surveys (preliminary 1: n = 202; preliminary 2: n = 207; main: n = 1,079; follow-up: n = 500) were conducted on the FNS-A. For the main survey, Japanese respondents (aged 20-69 years) answered the Japanese version of the FNS-A (J-FNS-A), their willingness to eat (WTE), and their familiarity with hamburgers containing regular protein foods (ground beef, tofu) and alternative protein foods (soy meat, cultured meat, cricket powder, algae powder, and mealworm powder). Results: Consistent with the FNS-A, confirmatory factor analysis assuming a two-dimensional structure (approach and avoidance) showed satisfactory model fit indices. The mean J-FNS-A score (Cronbach's α for 8 items = 0.83) was 4.15 [standard deviation (SD) = 0.93]. J-FNS-A scores were not associated with age and gender, whereas a greater than moderate association was found with WTE hamburgers containing alternative protein foods (rs = -0.42 to -0.33). The strength of these negative associations increased as food familiarity decreased (r = 0.94). The test-retest reliability at 1 month was also satisfactory (r = 0.79). Discussion: The validity of the J-FNS-A was confirmed. Higher J-FNS-A scores (mean = 41.51, SD = 9.25, converted to Pliner and Hobden's FNS score) of the respondents suggest that Japanese people prefer conservative foods. This scale could predict the negative attitudes toward foods with low familiarity, such as alternative proteins. The J-FNS-A appears to be a useful psychological tool for assessing Japanese food neophobia tendencies and predicting novel food choices of Japanese individuals.

The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review.

Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues. Such changes could challenge food safety, as new food sources could result in new and unexpected food safety risks for consumers. This review analyzed the current knowledge on chemical and microbiological contamination of emerging alternative protein sources of plant origin, including soil-based (faba bean, mung bean, lentils, black gram, cowpea, quinoa, hemp, and leaf proteins) and aquatic-based (microalgae and duckweeds) proteins. Moreover, findings on commercial analogues from known alternative protein sources were included. Overall, the main focus of the investigations is on the European context. The review aimed to enable foresight approaches to food safety concerning the protein transition. The results indicated the occurrence of multiple chemical and microbiological hazards either in the raw materials that are the protein sources and eventually in the analogues. Moreover, current European legislation on maximum limits does not address most of the "contaminant-food" pairs identified, and no legislative framework has been developed for analogues. Results of this study provide stakeholders with a more comprehensive understanding of the chemical and microbiological safety of alternative protein sources and derived analogues to enable a holistic and safe approach to the protein transition.

Insect Protein as a Component of Meat Analogue Burger.

Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and the need for sustainable food production. This study aimed to develop and evaluate the physicochemical properties of soy-protein-based burgers enriched with insect protein from Alphitobius diaperinus. Three formulations were developed: a control (B0) and burgers with 5% (B5) and 10% (B10) insect protein-Whole Buffalo Powder (WBP). The results showed that adding insect protein decreased the burger analogue's pH. A clear trend was observed of increasing total lipids and saturated fatty acids (SFA) and decreasing monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA) as the WBP concentration increased from 0% to 10%. No significant differences with increasing WBP concentration in the protein content of the burger analogue, as well as the cooking yield, were noted. The WBP addition had a notable effect on the color change, especially a decrease in brightness (L*). It was shown that as the WBP concentration increased, there were no significant differences in the texture profile of the burger analogues. The formulation with 5% WBP concentration was the most acceptable in sensory analysis.

Human Sensory, Taste Receptor, and Quantitation Studies on Kaempferol Glycosides Derived from Rapeseed/Canola Protein Isolates.

Beyond the key bitter compound kaempferol 3-O-(2‴-O-sinapoyl-ß-d-sophoroside) previously described in the literature (1), eight further bitter and astringent-tasting kaempferol glucosides (2-9) have been identified in rapeseed protein isolates (Brassica napus L.). The bitterness and astringency of these taste-active substances have been described with taste threshold concentrations ranging from 3.3 to 531.7 and 0.3 to 66.4 µmol/L, respectively, as determined by human sensory experiments. In this study, the impact of 1 and kaempferol 3-O-ß-d-glucopyranoside (8) on TAS2R-linked proton secretion by HGT-1 cells was analyzed by quantification of the intracellular proton index. mRNA levels of bitter receptors TAS2R3, 4, 5, 13, 30, 31, 39, 40, 43, 45, 46, 50 and TAS2R8 were increased after treatment with compounds 1 and 8. Using quantitative UHPLC-MS/MSMRM measurements, the concentrations of 1-9 were determined in rapeseed/canola seeds and their corresponding protein isolates. Depending on the sample material, compounds 1, 3, and 5-9 exceeded dose over threshold (DoT) factors above one for both bitterness and astringency in selected protein isolates. In addition, an increase in the key bitter compound 1 during industrial protein production (apart from enrichment) was observed, allowing the identification of the potential precursor of 1 to be kaempferol 3-O-(2‴-O-sinapoyl-ß-d-sophoroside)-7-O-ß-d-glucopyranoside (3). These results may contribute to the production of less bitter and astringent rapeseed protein isolates through the optimization of breeding and postharvest downstream processing.