The Experts below are selected from a list of 167418 Experts worldwide ranked by ideXlab platform
Huihui Zhou - One of the best experts on this subject based on the ideXlab platform.
-
fishmeal replacement by mixed Plant Proteins and maggot meal on growth performance target of rapamycin signalling and metabolism in juvenile turbot scophthalmus maximus l
Aquaculture Nutrition, 2016Co-Authors: Qi Wang, Gen He, Wei Xu, Huihui ZhouAbstract:Fishmeal could only be replaced by Plant Proteins at limited levels in aquafeeds, especially for carnivorous fish. In this study, an experiment was designed to evaluate the possibility of improving the utilization of Plant Proteins by maggot meal supplementation in turbot diet. Five diets were formulated: a reference diet (FM) containing 63% fishmeal and four experimental diets (35(0%), 35(3%), 40(0%), 40(3%)) in which fishmeal was substituted at different levels by Plant Proteins with 0–3% maggot meal. Turbot (4.90 ± 0.03 g) was fed with these diets for 9 weeks. Fishmeal was successfully replaced by Plant Proteins in turbot diet without growth reduction at 35% but not 40%. However, maggot supplementation (3%) at 40% Plant protein replacement level achieved comparable growth performance with that of fishmeal. Maggot meal supplementation improved apparent digestibility coefficients, plasma hydroxyproline levels, intestine trypsin activities and activated target of rapamycin (TOR) signalling, all of which were decreased or down-regulated after high Plant protein replacement. Therefore, this study demonstrated maggot meal, a potential valuable protein source for turbot.
-
hydroxyproline supplementation on the performances of high Plant protein source based diets in turbot scophthalmus maximus l
Aquaculture, 2014Co-Authors: Gen He, Wei Xu, Qingchao Wang, Huihui ZhouAbstract:Abstract Hydroxyproline (hyp) is one of the bioactive molecules rich in fishmeal but low in Plant protein sources. With increased utilization of Plant Proteins in aquafeeds, a better understanding is warranted for the necessity of hyp supplementation in high Plant protein based diets. In the present study, isonitrogenous and isoenergetic turbot diets were formulated with 40%, 50% and 60% fishmeal substituted by Plant Proteins, with (or without) addition of 0.6% hyp. After an 8-week feeding trial in juvenile turbot, hyp supplementation significantly improved specific growth rate (SGR) and feed efficiency ratio (FER) in fish fed diets with 50% or higher fishmeal replaced, but not in the group with 40% fishmeal replaced by Plant Proteins. Hyp levels in plasma and tissues were reduced after Plant protein substitutions and replenished by dietary supplementation. Dietary hyp significantly increased muscle hardness, springiness and chewiness of fish ( P
Gen He - One of the best experts on this subject based on the ideXlab platform.
-
fishmeal replacement by mixed Plant Proteins and maggot meal on growth performance target of rapamycin signalling and metabolism in juvenile turbot scophthalmus maximus l
Aquaculture Nutrition, 2016Co-Authors: Qi Wang, Gen He, Wei Xu, Huihui ZhouAbstract:Fishmeal could only be replaced by Plant Proteins at limited levels in aquafeeds, especially for carnivorous fish. In this study, an experiment was designed to evaluate the possibility of improving the utilization of Plant Proteins by maggot meal supplementation in turbot diet. Five diets were formulated: a reference diet (FM) containing 63% fishmeal and four experimental diets (35(0%), 35(3%), 40(0%), 40(3%)) in which fishmeal was substituted at different levels by Plant Proteins with 0–3% maggot meal. Turbot (4.90 ± 0.03 g) was fed with these diets for 9 weeks. Fishmeal was successfully replaced by Plant Proteins in turbot diet without growth reduction at 35% but not 40%. However, maggot supplementation (3%) at 40% Plant protein replacement level achieved comparable growth performance with that of fishmeal. Maggot meal supplementation improved apparent digestibility coefficients, plasma hydroxyproline levels, intestine trypsin activities and activated target of rapamycin (TOR) signalling, all of which were decreased or down-regulated after high Plant protein replacement. Therefore, this study demonstrated maggot meal, a potential valuable protein source for turbot.
-
hydroxyproline supplementation on the performances of high Plant protein source based diets in turbot scophthalmus maximus l
Aquaculture, 2014Co-Authors: Gen He, Wei Xu, Qingchao Wang, Huihui ZhouAbstract:Abstract Hydroxyproline (hyp) is one of the bioactive molecules rich in fishmeal but low in Plant protein sources. With increased utilization of Plant Proteins in aquafeeds, a better understanding is warranted for the necessity of hyp supplementation in high Plant protein based diets. In the present study, isonitrogenous and isoenergetic turbot diets were formulated with 40%, 50% and 60% fishmeal substituted by Plant Proteins, with (or without) addition of 0.6% hyp. After an 8-week feeding trial in juvenile turbot, hyp supplementation significantly improved specific growth rate (SGR) and feed efficiency ratio (FER) in fish fed diets with 50% or higher fishmeal replaced, but not in the group with 40% fishmeal replaced by Plant Proteins. Hyp levels in plasma and tissues were reduced after Plant protein substitutions and replenished by dietary supplementation. Dietary hyp significantly increased muscle hardness, springiness and chewiness of fish ( P
Waheed Akram - One of the best experts on this subject based on the ideXlab platform.
-
tomato Plant Proteins actively responding to fungal applications and their role in cell physiology
Frontiers in Physiology, 2016Co-Authors: Zoobia Bashir, Yaseen Ashraf, Asma Ibrahim, Aqeel Ahmad, Sobiya Shafique, Waheed Akram, Nasim Ahmad YasinAbstract:The pattern of protein induction in tomato Plants has been investigated after the applications of pathogenic and nonpathogenic fungal species. Moreover, particular roles of the most active protein against biological applications were also determined using chromatographic techniques. Alternaria alternata and Penicillium oxalicum were applied as a pathogenic and nonpathogenic fungal species, respectively. Protein profile analysis revealed that a five protein species (i.e. protein 1, 6, 10, 12 and 13) possessed completely coupled interaction with nonpathogenic inducer application (P. oxalicum). However, three protein species (i.e. 10, 12 and 14) recorded a strong positive interaction with both fungal species. Protein 14 exhibited the maximum interaction with fungal applications, and its role in Plant metabolism was studied after its identification as protein Q9M1W6. It was determined that protein Q1M1W6 was involved in guaiacyl lignin biosynthesis, and its inhibition increased the coumarin contents in tomato Plants. Moreover, it was also observed that the protein Q9M1W6 takes significant part in the biosynthesis of jasmonic acid and Indole acetic acid contents, which are defense and growth factors of tomato Plants. The study will help investigators to design fundamental rules of Plant Proteins affecting cell physiology under the influence of external fungal applications.
Didier Dupont - One of the best experts on this subject based on the ideXlab platform.
-
Hydrolysis of Plant Proteins at the molecular and supra-molecular scales during in vitro digestion
Food Research International, 2020Co-Authors: Yohan Reynaud, Michel Lopez, Alain Riaublanc, Isabelle Souchon, Didier DupontAbstract:The digestion of Plant protein is highly dependent on multiple factors, with two of the most important being the protein source and the food matrix. The present study investigated the effects of these two factors on the digestion of seitan (a wheat-based food), tofu, soya juice, and a homemade emulsion of soy oil and water that was stabilised with pea protein. The four Plant matrices and their respective protein isolates/concentrates (wheat gluten, soya protein, pea protein) were subjected to in vitro static digestion following the INFOGEST consensus protocol. We monitored the release of α-amino groups during digestion. We found that food matrix had a strong influence on protein digestion: soya juice was more hydrolysed than fresh tofu (51.1% versus 33.1%; P = 0.0087), but fresh tofu was more hydrolysed than soya protein isolate (33.1% versus 17.9%; P < 0.0001). Likewise, the pea-protein emulsion was better hydrolysed than the pea-protein isolate (P = 0.0033). Differences were also detected between the two solid foods investigated here: a higher degree of hydrolysis was found for tofu compared to seitan (33.1% versus 11.8%), which was perhaps a function of the presence of numerous dense protein aggregates in the latter but not the former. Furthermore, freeze-drying more than doubled the final degree of hydrolysis of seitan (P < 0.0001), but had no effect on tofu (P = 1.0000). Confocal microscopy revealed that protein networks in freeze-dried seitan were strongly altered with respect to the fresh product; instead, protein networks in freeze-dried and fresh tofu were largely similar. Finally, we found that the pro-tease:protein ratio had a strong effect on the kinetics of proteolysis: a 3.7-fold increase in the concentration of the soya protein isolate with respect to that of the soya juice decreased the final degree of hydrolysis from 50.3 to 17.9% (P = 0.0988).
-
Plant Proteins partially replacing dairy Proteins greatly influence infant formula functionalities
LWT - Food Science and Technology, 2020Co-Authors: Linda Le Roux, Serge Mejean, Raphaël Chacon, Christelle Lopez, Didier Dupont, Amélie Deglaire, Francoise Nau, Romain JeantetAbstract: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. This work aimed to study how a partial substitution of dairy Proteins by Plant Proteins may influence the functional properties of 1st age IFs. Three IFs were developed at a semiindustrial scale using two different processing routes. The IFs composition was identical, except that 50% of the Proteins were whey Proteins in the “reference IF” (RIF), and pea or faba bean Proteins in the “Plant IFs” (PIF and FIF, respectively). After reconstitution, the three IFs result in similar stable emulsions with equivalent free fat release. In comparison to RIF, PIF and FIF were difficult to disperse, conducting to remaining insoluble particles. Thus, the protein source greatly influences IFs properties, and process parameters need to be adapted for each formulation to meet IFs quality criteria.
-
In vitro static digestion reveals how Plant Proteins modulate model infant formula digestibility
Food Research International, 2020Co-Authors: Linda Le Roux, Raphaël Chacon, Didier Dupont, Amélie Deglaire, Romain Jeantet, Francoise NauAbstract:Infant formulas (IFs) are the key nutritional source for infants who cannot be breastfed. There is currently a growing interest in these sensitive products in order to control their quality and to design their composition with regard to nutritional balance. In a context of sustainable development and increasing growth of the world population, it seems essential to search for alternative to animal protein in food today. Plant Proteins offer interesting nutritional and functional benefits thanks to the latest improvement through research and development. In this context, five model IFs were developed with identical composition, except that 50% of the Proteins were either whey Proteins in the “milk-reference IF”, pea, faba bean, rice or potato Proteins in the four “Plant IFs” tested. The IFs were evaluated using an in vitro static gastro-intestinal model simulating infant conditions. The protein hydrolysis degree (DH) and the amino acid bioaccessibility (AAB) were used as indicators of protein digestibility. Results showed that both DH and AAB were very similar between the milk-reference IF, pea and faba bean IFs, but significantly lower for the rice and potato IFs. This study provides new insights into the impact of protein sources on IF digestibility.
-
In vitro digestion evidence of how Plant Proteins modulate infant formulas digestibility
2019Co-Authors: Linda Le Roux, Didier Dupont, Amélie Deglaire, Romain Jeantet, Olivia Ménard, R. Chacon, Francoise NauAbstract:Infant formulas (IF) are the key nutritional source for infants who cannot be breastfed. There is currently a growing interest for these sensitive products, in order to control their quality and to design their composition with regard to nutritional balance and sustainable development concerns. This work aimed to study how Plant Proteins influence the digestibility of IF. Five infant formulas were developed with identical composition except that the protein source were whey Proteins in the “reference IF”, pea, faba bean, rice or potato Proteins in the four “Plant IF” tested. The five IF were first evaluated using an in vitro static gastrointestinal model simulating infant conditions. Protein hydrolysis rate (PHR) and amino acid bioaccessibility (AAB) were measured using free amino group and free amino acid analyses, respectively. The pea and faba bean IF were then submitted to an in vitro dynamic digestion model closer to the physiological conditions, and compared to the reference IF. Protein digestibility (PHR and AAB) as well as the digesta microstructure were followed. Results showed that both PHR and AAB were very similar between the reference IF and pea and faba bean IF, but significantly lower for rice and potato IF. In dynamic conditions, the structure disintegration and the PHR showed differences among the reference, pea and faba bean IF. These differences were more pronounced during the gastric phase compared to the end of the intestinal digestion. This could result from the structure of Proteins obtained from the processing steps that is known to influence the protein hydrolysis. This study provides new insights on the impact of protein source on the digestibility of IF. It especially showed that some Plant Proteins could be appropriate candidates for the composition of IF from a nutritional point of view.
Francoise Nau - One of the best experts on this subject based on the ideXlab platform.
-
Plant Proteins partially replacing dairy Proteins greatly influence infant formula functionalities
LWT - Food Science and Technology, 2020Co-Authors: Linda Le Roux, Serge Mejean, Raphaël Chacon, Christelle Lopez, Didier Dupont, Amélie Deglaire, Francoise Nau, Romain JeantetAbstract: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. This work aimed to study how a partial substitution of dairy Proteins by Plant Proteins may influence the functional properties of 1st age IFs. Three IFs were developed at a semiindustrial scale using two different processing routes. The IFs composition was identical, except that 50% of the Proteins were whey Proteins in the “reference IF” (RIF), and pea or faba bean Proteins in the “Plant IFs” (PIF and FIF, respectively). After reconstitution, the three IFs result in similar stable emulsions with equivalent free fat release. In comparison to RIF, PIF and FIF were difficult to disperse, conducting to remaining insoluble particles. Thus, the protein source greatly influences IFs properties, and process parameters need to be adapted for each formulation to meet IFs quality criteria.
-
In vitro static digestion reveals how Plant Proteins modulate model infant formula digestibility
Food Research International, 2020Co-Authors: Linda Le Roux, Raphaël Chacon, Didier Dupont, Amélie Deglaire, Romain Jeantet, Francoise NauAbstract:Infant formulas (IFs) are the key nutritional source for infants who cannot be breastfed. There is currently a growing interest in these sensitive products in order to control their quality and to design their composition with regard to nutritional balance. In a context of sustainable development and increasing growth of the world population, it seems essential to search for alternative to animal protein in food today. Plant Proteins offer interesting nutritional and functional benefits thanks to the latest improvement through research and development. In this context, five model IFs were developed with identical composition, except that 50% of the Proteins were either whey Proteins in the “milk-reference IF”, pea, faba bean, rice or potato Proteins in the four “Plant IFs” tested. The IFs were evaluated using an in vitro static gastro-intestinal model simulating infant conditions. The protein hydrolysis degree (DH) and the amino acid bioaccessibility (AAB) were used as indicators of protein digestibility. Results showed that both DH and AAB were very similar between the milk-reference IF, pea and faba bean IFs, but significantly lower for the rice and potato IFs. This study provides new insights into the impact of protein sources on IF digestibility.
-
In vitro digestion evidence of how Plant Proteins modulate infant formulas digestibility
2019Co-Authors: Linda Le Roux, Didier Dupont, Amélie Deglaire, Romain Jeantet, Olivia Ménard, R. Chacon, Francoise NauAbstract:Infant formulas (IF) are the key nutritional source for infants who cannot be breastfed. There is currently a growing interest for these sensitive products, in order to control their quality and to design their composition with regard to nutritional balance and sustainable development concerns. This work aimed to study how Plant Proteins influence the digestibility of IF. Five infant formulas were developed with identical composition except that the protein source were whey Proteins in the “reference IF”, pea, faba bean, rice or potato Proteins in the four “Plant IF” tested. The five IF were first evaluated using an in vitro static gastrointestinal model simulating infant conditions. Protein hydrolysis rate (PHR) and amino acid bioaccessibility (AAB) were measured using free amino group and free amino acid analyses, respectively. The pea and faba bean IF were then submitted to an in vitro dynamic digestion model closer to the physiological conditions, and compared to the reference IF. Protein digestibility (PHR and AAB) as well as the digesta microstructure were followed. Results showed that both PHR and AAB were very similar between the reference IF and pea and faba bean IF, but significantly lower for rice and potato IF. In dynamic conditions, the structure disintegration and the PHR showed differences among the reference, pea and faba bean IF. These differences were more pronounced during the gastric phase compared to the end of the intestinal digestion. This could result from the structure of Proteins obtained from the processing steps that is known to influence the protein hydrolysis. This study provides new insights on the impact of protein source on the digestibility of IF. It especially showed that some Plant Proteins could be appropriate candidates for the composition of IF from a nutritional point of view.