Articles tagged with Plant Proteins
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Researchers used CRISPR to increase fungal production efficiency and cut environmental impact by 61% without adding foreign DNA. The genetically tweaked fungus tastes like meat and is easier to digest than its naturally occurring counterpart.
A Kobe University team identified the cause of pollutant accumulation in pumpkins and their relatives, discovering that specific proteins bind to pollutants and transport them through the plant. By controlling these proteins' behavior, safer crops can be created and polluted soils can be cleaned.
Researchers found that diets rich in plant-based products of higher nutritional quality, with little or no industrial processing, were associated with a 40% lower risk of cardiovascular disease. In contrast, ultra-processed plant-based foods showed no protective effect.
Researchers have elucidated the final step in the biosynthesis of iridoids, a widespread class of plant secondary metabolites with defense and medicinal properties. The discovery of an enzyme catalyzing cyclisation to nepetalactol paves the way for future biotechnological production of these compounds.
A University of Missouri-led study has uncovered how poplar trees can naturally adjust a key part of their wood chemistry based on changes in their environment, supporting improved bioenergy production. The discovery sheds light on the role of lignin and its potential to create better biofuels and sustainable products.
Researchers have charted how plant metabolism responds to genetic changes that increase oil production, finding simultaneous increases in both oil and protein content. The study's findings will provide scientists with clues for optimizing biofuel production in plants such as camelina and pennycress.
Researchers at Osaka Metropolitan University found a mutant protein that helps plants fight mildew, but also accelerates leaf aging and yellowing. The discovery could contribute to crop yield improvement and sustainable agriculture.
A recent study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich shows that less bitter-tasting pea protein hydrolysates can form bioactive peptides during digestion, which induce satiety signals via bitter taste receptors. The study reveals molecular mechanisms that can be used to optimize the tas...
A new study suggests that including pork in plant-forward diets makes meals more appealing and just as healthy, offering a higher protein quality score compared to plant-based proteins. The study found that meals with lean pork delivered significantly better results for satisfaction, satiety, and willingness to adopt post-trial.
Researchers discovered temperature influences plant cell fate by regulating epigenetic marks. Low ambient temperatures can rescue developmental defects by compensating for PRC2 loss, highlighting the importance of H3K27me3 in maintaining cellular identity.
Researchers successfully created plant-based calamari with softness and elasticity similar to real seafood. The breakthrough uses 3D printing technology to mimic the characteristic properties of fried calamari rings, using a combination of mung bean protein isolate, powdered microalgae, gellan gum, and canola oil.
A New Zealand study found that three-quarters of long-term vegans met daily total protein requirements, but only half met daily lysine and leucine requirements. Legumes and pulses were key contributors to overall protein and lysine intake.
A global study found that countries consuming more plant-based proteins have longer adult life expectancies, while high animal-based protein intake is linked to lower infant mortality rates.
A study at the University of Turku found that different processing methods significantly affect plant-based products' biochemical composition. Current food classification systems do not acknowledge this, which can lead to misclassification of beneficial products as unhealthy.
A Chinese Academy of Sciences research team has identified the first mechanism of citrus resistance to citrus greening disease and developed an AI-assisted therapeutic approach. The discovery addresses the challenge of naturally occurring resistant genes in citrus, offering hope for global agricultural sustainability.
A new study maps how specific lactic acid bacteria can reduce off-flavours and degrade anti-nutrients in plant-based dairy alternatives. Fermentation with these bacterial strains increases nutrient bioavailability and enhances product nutritional profiles.
Researchers at the University of Copenhagen create a hybrid cheese recipe combining milk and pea proteins, resulting in a product with a similar texture and taste to traditional paneer. The study demonstrates that up to 25% of milk protein can be replaced with pea protein without compromising on quality.
A recent study highlights both positive and negative effects of elevated CO2 on plants, affecting nutrient assimilation, growth, and crop quality. Crop varieties with superior biofortification traits can help alleviate nutrient deficiency.
A new survey found that nearly 9 out of 10 US adults incorrectly assume they need to eat meat and dairy to get enough protein. Research supports the use of plant-based diets, with studies showing equal effectiveness in building muscle mass and containing fewer artery-clogging cholesterol and saturated fat.
Recent studies suggest that rising temperatures could disrupt the balance of Earth's climate by increasing plant water loss. In extreme heat, plants may lose too much water to conserve it, limiting photosynthesis and reducing their role as a carbon sink.
Researchers have discovered a self-repair mechanism in the photosystem II protein complex, which is crucial for photosynthesis. The study found that phosphorylation plays a dual role in driving disassembly and quality control mechanisms for repair, shedding light on how plants maintain efficient photosynthetic processes.
Researchers at Institut Laue-Langevin and Aarhus University developed a new method to characterise foam structure, enabling the creation of plant-derived foaming ingredients in food. The technique uses small-angle neutron scattering, imaging, and electrical conductivity measurements to provide insights into pea albumin-based foams.
Researchers suggest that understanding the science behind umami and koku could make plant-based eating more palatable. The authors reveal that key components of umami include free glutamate and nucleotides, while koku is related to small pieces of proteins called dipeptides and tripeptides.
A team of food scientists is developing tempeh products from chickpeas and peas to offset the health risks of a Western diet. The new fermented foods may help with obesity, fatty liver, hyperlipidemia, and diabetes. Preliminary research suggests they are high in fiber and low in fat.
Researchers from the University of Guelph studied plant-based proteins and their interaction with fat matrices to improve the quality of vegan cheeses. They found that a blend of pea protein, sunflower oil, and coconut oil created a cheese with a firm texture and lower saturated fat content.
Researchers have discovered how a parasitic phytoplasma manipulates plant biology to attract female leafhoppers, boosting the parasite's own transmission and survival. The study reveals that the presence of male leafhoppers is crucial for attracting females, and that the parasite's effector protein SAP54 plays a key role in this process.
A Cornell University team has made a groundbreaking finding in apple cells, demonstrating that a structural cell protein directly influences DNA transcription into RNA. This breakthrough has significant implications for understanding gene expression in all nucleus-containing cells, including humans.
Scientists have discovered a way to remove toxic compounds from potatoes, making them safer to eat and easier to store. By engineering plants to control when and where these compounds are produced, researchers envision crops that can be stored without risk of toxicity.
Researchers discovered a grapevine transport protein that acts similarly to animal proteins, mediating ion uptake and solute distribution. This finding has implications for agricultural biotechnology and could lead to higher quality crops.
A survey of over 2,200 people found that more than half have struggled to find healthy food in airports, with frequent travelers eager for plant-based options. Experts recommend customizable meals, grab-and-go options, and research before trips to make airport dining easier.
A new method to enhance pea protein solubility, combining heat treatment and guarana extract, offers potential as an ingredient in plant-based beverages. The approach improves emulsion stability and vitamin D3 preservation.
A higher ratio of plant-based protein to animal-based protein may significantly lower the risk of cardiovascular disease and coronary heart disease. Consuming more plant protein overall, combined with a higher plant-to-animal protein ratio, provides the most heart health benefits.
Research found that plants adapted to colder temperatures have a higher rate of photoinhibition repair when exposed to cold conditions. This adaptation allows them to survive in colder regions. The study used Arabidopsis thaliana ecotypes from around the world to demonstrate this phenomenon.
A Dartmouth-led study reveals the fundamental genetic pathways and biological mechanisms behind the corpse flower's heat production and odorous chemicals. The researchers identify a new component of the corpse flower's odor, an organic chemical called putrescine, which is released when the plant blooms.
Researchers have found that blocking the protein StCDF1 in potatoes can improve plant performance in low-nitrogen environments. This could be a promising strategy for reducing potato needs of nitrogen fertilizers.
Researchers at Osaka Metropolitan University have discovered a key protein involved in transporting boron into plant cells. The protein complex, containing KNS3 and its homologs, facilitates the movement of boric acid channels from endoplasmic reticulum to plasma membrane.
Researchers have created a prototype cultured pork using kafirin proteins isolated from red sorghum grain, expanding the options for lab-grown meats. The resulting product contains more protein and saturated fat but fewer mono- and polyunsaturated fats compared to raw lean pork.
Osaka Metropolitan University researchers developed a new approach to analyze the 3D structure of lab-made photosynthetic antenna protein complex LHCII. Their findings validated natural antenna mimicry in artificial photosynthesis, showing only minor differences between lab-created and natural LHCII.
Researchers found specific gene mutations in barley affect starch synthesis, forming elongated starch granules with altered properties. Mutations disrupt enzymes, altering glucose chain formation and branching.
Researchers at Nagoya University have identified a chemical compound that regulates stomatal density in plants, reducing water loss through transpiration. The compound, Stomidazolone, inhibits stomatal development without affecting plant growth, offering a promising solution for drought-prone environments.
Researchers discovered GAME15, a crucial protein for controlling steroidal glycoalkaloids and saponin production in Solanum plants. The study also showed that steroidal saponins play an ecological role in insect defense, with GAME15 knockout plants being more susceptible to herbivores.
Plant cells use a mechanism called telescripting to monitor and control protein production, preventing premature completion of gene expression. This process is crucial for maintaining accurate gene function and has potential applications in making plants more resistant to climate change.
A new study reveals thaumatin, a widely used natural sweetener, produces bitter peptides that stimulate acid secretion and influence inflammatory reactions in human stomach cells. The peptides also show anti-inflammatory effects by reducing pro-inflammatory interleukin 17A release via the TAS2R16 bitter taste receptor.
A study found increased antioxidant content and activity in Japanese apricot pickles made with salted red perilla leaves. The phenolic compounds' release was highest before digestion, but a significant increase occurred between 60 minutes and 120 minutes of small intestinal digestion.
Ling Li's groundbreaking research improves global nutrition and sustainability by increasing protein content in rice and soybean crops. The gene-edited approach boosts nutritional value while promoting sustainable agricultural practices.
Researchers found that Brazilian vegans' diets consisted mainly of unprocessed foods, with a significant reliance on ultra-processed proteins like textured soy protein to meet their protein needs. The study's findings contradict the stigma surrounding veganism and its ability to provide adequate nutrition.
A recent study discovered that COI1 proteins in maize balance growth and defense by degrading JAZ and DELLAs. This finding could lead to developing more resilient maize varieties. The research revealed an unexpected role of COI1 in regulating DELLA levels, enabling maize to thrive under hot and arid climates.
Researchers from the University of Leeds and international partners have created an oil-free super-lubricant from potato proteins, achieving near zero friction. The material uses natural protein building blocks with a lower carbon footprint, opening doors for sustainable biomedical applications and low-calorie foods.
Researchers at Michigan State University discovered a protein pair, BAP2 and IRE1, that work together to regulate the response to ER stress in plants. This finding has significant implications for breeding crops more resilient to drought and heat conditions.
Research shows that pulses are associated with significant health-related outcomes in American children, including improved shortfall nutrient intakes and diet quality. Children consuming 2 servings of pulses daily have significantly higher dietary fiber, potassium, and choline intake.
Researchers at UMass Amherst have developed a novel extrusion segment that can create the marbled appearance and texture of plant-based whole-cut meat products. This technology has the potential to revolutionize the plant-based meat industry, expanding its product offerings and appealing to a wider audience.
Researchers at NUS discovered a novel mechanism in plants that removes excess chloride ions from roots, enhancing salinity tolerance. This discovery could improve the salinity tolerance of crop plants in the future.
Researchers from University of Illinois and National Research Foundation are developing precision fermentation technology to convert sugars and inedible crop parts into nutritious food molecules. The project aims to improve food supply chain resilience, reduce environmental impacts, and address global micronutrient deficiencies.
A new, high-yielding variety of camelina has been engineered with a gene that increases oil production by 21.4%. The modified seeds have lower levels of flavonoid compounds and mucilage, but higher levels of genes involved in oil synthesis.
A new study reveals that AGO's N-terminal extension interacts with PRMT5 to catalyze arginine dimethylation, affecting RNA-guided mechanisms. This process fine-tunes gene regulation in plants, impacting development and stress responses.
Researchers at Salk Institute found that higher temperatures drain plants of important dietary nutrients like nitrogen and phosphorus, affecting their long-term sustainability. The study's findings will inform the engineering of climate-resilient crops to address global warming's impact on food production.
In this study, researchers identified PIF transcriptional regulators and KAT1 gene as essential players in regulating stomata aperture during day/night cycles. This understanding can be used to optimize plant yield and adaptation to different stressors, such as drought conditions.
Scientists at Boyce Thompson Institute have developed a method to enhance Rubisco production in maize, increasing carbon assimilation and boosting plant height. The transgenic plants also showed improved resilience to chilling stress, maintaining higher photosynthetic rates during cold exposure.
Researchers have discovered the detailed mechanism of sugar signaling in plants, which involves a protein called KIN10 that acts as a 'sensor kinase' controlling biochemical pathways. The study reveals how sugar levels affect plant growth and oil production, providing insights into potential engineering of proteins to increase oil prod...
Researchers have identified an ancient protein that partners with a modern plant enzyme to synthesize lignin, a key component of plant cell walls. This discovery provides insights into the evolution of plant protective mechanisms and their potential industrial applications.