, LWT, Volume 156, 15 February 2022
Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historically used to improve the quality of foods. In this work we describe the improvement in digestibility, nutritional value, physical properties, and organoleptic characteristics, of a pea and rice protein concentrate blend through fermentation with shiitake mushroom mycelium.
, Food Chemistry, Volume 364, 1 December 2021
Plant-based meat analogs are likely to have different gastrointestinal fates than real meat products due to differences in their compositions and structures. Here, we compared the gastrointestinal fate of ground beef and ground beef analogs using the INFOGEST in vitro digestion model, focusing on differences in microstructure, physicochemical properties, lipid digestion, and protein digestion in different regions of the model gut.
, Heliyon, Volume 6, November 2020
Alzheimer's disease is a progressive neurodegenerative disorder. In this disease neurodegeneration occurs due to deposition of aggregated amyloid-beta plaques and neurofibrillary tangles (hyperphosphorylated tau proteins). Present study focuses on interaction of different phytochemicals with presenilin stabilization factor like protein (PSFL). PSFL protein is known to stabilize Presenilin, which is mainly involved in intramembrane hydrolysis of selected type- I membrane proteins, including amyloid-beta precursor protein, and produces amyloid-beta protein.
, Trends in Food Science and Technology, Volume 102, August 2020
Background: Plant-based meat alternatives are developed to address consumer demands and sustainability of future food supply, and the market has grown exponentially in recent years. Although progresses have been made to construct plant protein-based fibers organoleptically comparable to a whole-muscle cut, it remains challenging to reproduce the hierarchical organization of muscle tissue known to contribute to the overall sensory profile. For now, the market strategies are largely focused on restructured or formed meat mimeticks.
, LWT, Volume 120, February 2020
Infant formulas (IFs) can be defined as substitutes for human milk, which are mostly based on cow milk proteins. For sustainability reasons, alternative to animal proteins in food have to be considered. Plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. However, the behaviour of these proteins during processing and storage must ensure the physical stability and ability to reconstitution of IF powders, and that needs to be tested.
, Journal of Cleaner Production, Volume , 2020
Background: Evidences of infectious pathogens in Alzheimer's disease (AD) brains may suggest a deteriorated innate immune system in AD pathophysiology. We previously demonstrated reduced salivary lactoferrin (Lf) levels, one of the major antimicrobial proteins, in AD patients. Methods: To assess the clinical utility of salivary Lf for AD diagnosis, we examine the relationship between salivary Lf and cerebral amyloid-β (Aβ) load using amyloid-Positron-Emission Tomography (PET) neuroimaging, in two different cross-sectional cohorts including patients with different neurodegenerative disorders.