[Alternative protein sources: bacteria Methylococcus capsulatus concentrate, characteristic of composition and biological value].

Q2 Medicine
E O Sadykova, M D Trebukh, N S Nikitin, S I Shestakova, A A Shumakova, M A Makarenko, N V Tyshko
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Taking into consideration the proven promising use of biotechnological processes in the production of alternative protein sources, modern scientific research is focused, among other issues, on improving the technology of obtaining food microbial protein using a variety of substrates and strains-producers, as well as evaluating the consumer properties, food, biological value and safety of such products. <b>The purpose</b> of the research was to study and comparatively evaluate protein concentrate (PC) from bacteria Methylococcus capsulatus and basic food of animal and plant origin within the development of the technology of optimal in nutritional and biological value PC production. <b>Material and methods</b>. Analysis of the nutritional and biological value of PC obtained from denucleinized and purified from cell walls biomass of methanoxidizing bacteria Methylococcus capsulatus (strain GSB-15) was carried out on 46 indicators, including estimation of protein content and amino acid composition, fat content and fatty acid composition, ash and moisture. Biological studies based on measuring of net protein ratio / net protein utilization were performed on 28 growing (between 25-50 days of life) male Wistar rats. Rats in the control group (n=14) received a semi-synthetic casein diet with a protein content of ~12% in calories, the test group (n=14) received a diet including an equivalent amount of PC protein. Body weight, feed intake, and fecal and urine nitrogen losses were measured during the experiment. The biological value and digestibility of protein were judged by coefficients of protein efficiency ratio, net protein ratio, true protein digestibility, true protein biological value, true net protein utilization. <b>Results</b>. The nutritional value study of PC showed high protein content - 69.0%, the share of fat, moisture and ash, accounted for 0.17, 9.5 and 14.4%, respectively. The carbohydrate content was 7.0% (of which mono- and disaccharides were <0.1%). The results of a comparative assessment of Methylococcus capsulatus protein amino acid profile and basic food of animal and plant origin showed a balanced content of the most amino acids, the level of which is comparable with the protein of chicken egg, which is traditionally a standard of quality of complete protein. 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引用次数: 1

Abstract

A promising growth vector of food protein production in the context of the Russian Federation's food sovereignty security is the use of microbial synthesis. Taking into consideration the proven promising use of biotechnological processes in the production of alternative protein sources, modern scientific research is focused, among other issues, on improving the technology of obtaining food microbial protein using a variety of substrates and strains-producers, as well as evaluating the consumer properties, food, biological value and safety of such products. The purpose of the research was to study and comparatively evaluate protein concentrate (PC) from bacteria Methylococcus capsulatus and basic food of animal and plant origin within the development of the technology of optimal in nutritional and biological value PC production. Material and methods. Analysis of the nutritional and biological value of PC obtained from denucleinized and purified from cell walls biomass of methanoxidizing bacteria Methylococcus capsulatus (strain GSB-15) was carried out on 46 indicators, including estimation of protein content and amino acid composition, fat content and fatty acid composition, ash and moisture. Biological studies based on measuring of net protein ratio / net protein utilization were performed on 28 growing (between 25-50 days of life) male Wistar rats. Rats in the control group (n=14) received a semi-synthetic casein diet with a protein content of ~12% in calories, the test group (n=14) received a diet including an equivalent amount of PC protein. Body weight, feed intake, and fecal and urine nitrogen losses were measured during the experiment. The biological value and digestibility of protein were judged by coefficients of protein efficiency ratio, net protein ratio, true protein digestibility, true protein biological value, true net protein utilization. Results. The nutritional value study of PC showed high protein content - 69.0%, the share of fat, moisture and ash, accounted for 0.17, 9.5 and 14.4%, respectively. The carbohydrate content was 7.0% (of which mono- and disaccharides were <0.1%). The results of a comparative assessment of Methylococcus capsulatus protein amino acid profile and basic food of animal and plant origin showed a balanced content of the most amino acids, the level of which is comparable with the protein of chicken egg, which is traditionally a standard of quality of complete protein. At the same time, the content of the essential amino acid tryptophan in PC was an order of magnitude lower than in chicken egg protein; the content of this amino acid in PC is comparable with incomplete plant proteins (sunflower, flax, rapeseed). The results of the biological value evaluation of the Methylococcus capsulatus protein in the experiment on rats indicate a relatively low biological value of the microbial synthesis protein, that is caused, most likely, by tryptophan deficiency. Rats of the test group had a significant decrease in body weight gain, feed/protein intake, coefficient of protein efficiency ratio, coefficient of net protein ratio, true protein biological value, true net protein utilization. Conclusion. The results of a comparative evaluation of PC from methanotrophic bacteria Methylococcus capsulatus denucleinized biomass and basic food of animal and plant origin indicate its relatively high nutritional value. However, the characteristics of this PC sample were not optimal in regard of protein biological value by reason of tryptophan deficiency. A single amino acid deficiency is not a valid argument for not using microbially synthesized protein in human nutrition, considering the capabilities of the modern food industry, including ways to enrich foodstuffs with missing components. In addition, there is every cause to believe that adjusting the hydrolysis technology used in the production of PC will allow to eliminate the essential amino acid loss, thereby increasing the biological value of this product.

[替代蛋白质来源:细菌荚膜甲球菌浓缩物,组成特点和生物学价值]。
在俄罗斯联邦粮食主权安全的背景下,粮食蛋白生产的一个有希望的增长载体是利用微生物合成。考虑到生物技术过程在生产替代蛋白质来源方面已被证明有前景,现代科学研究的重点是改进使用各种底物和菌株生产者获得食品微生物蛋白质的技术,以及评估此类产品的消费特性、食品、生物价值和安全性。本研究旨在研究和比较评价荚膜甲基球菌蛋白浓缩物和动植物源性基础食品的营养价值和生物价值。材料和方法。从甲烷氧化菌荚膜甲基球菌(菌株GSB-15)细胞壁生物量中去核纯化所得PC,从蛋白质含量和氨基酸组成、脂肪含量和脂肪酸组成、灰分和水分等46项指标进行营养和生物学价值分析。以28只生长(25-50日龄)雄性Wistar大鼠为实验对象,进行了净蛋白质比率/净蛋白质利用率的生物学研究。对照组(n=14)饲喂蛋白质含量为12%的半合成酪蛋白饲粮,试验组(n=14)饲喂等量PC蛋白饲粮。试验期间测定体重、采食量、粪氮和尿氮损失量。以蛋白质效率、净蛋白质比、蛋白质真消化率、蛋白质真生物价值、蛋白质真净利用率等系数来判断蛋白质的生物学价值和消化率。结果。营养价值研究表明,PC的蛋白质含量高达69.0%,脂肪、水分和灰分分别占0.17%、9.5%和14.4%。碳水化合物含量为7.0%,其中单糖和双糖含量最高。对产自甲烷营养菌荚膜甲氧球菌去核生物量的PC与动植物源基础食品的PC进行了比较评价,结果表明其具有较高的营养价值。然而,由于色氨酸缺乏,该PC样品在蛋白质生物学价值方面的特性并不理想。考虑到现代食品工业的能力,包括用缺失成分丰富食品的方法,单一氨基酸缺乏并不是不使用微生物合成蛋白质的有效理由。此外,我们完全有理由相信,调整PC生产中使用的水解技术,可以消除必需氨基酸的损失,从而提高该产品的生物学价值。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Voprosy pitaniia
Voprosy pitaniia Medicine-Medicine (all)
CiteScore
2.00
自引率
0.00%
发文量
46
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