Lower Diversity of Amylase-Trypsin Inhibitors and -Released Opioid-Containing Peptides in Ancestral Compared to Modern Wheat Varieties Assessed by Proteomics and Peptidomics.

This study focused on identifying amylase-trypsin inhibitors (ATIs) in seven Norwegian-cultivated wheat varieties, including common wheat and ancestral species, and identifying potentially harmful opioid peptides within the digesta of these wheats. LC-MS/MS analysis of tryptic peptides from ATI fractions revealed that the common wheat variety Børsum exhibited the highest diversity of ATIs ( = 24), while they were less represented in tetraploid emmer ( = 11). Hexaploid wheat Bastian showed low diversity and relative abundance of ATIs.

Substituting imported soybean meal with locally produced novel yeast protein in concentrates for Norwegian Red dairy cows: implications for rumen microbiota and fatty acid composition.

This research paper addresses the hypothesis that substituting soybean meal with locally produced yeast protein from in barley-based concentrates for Norwegian Red (NR) dairy cows does not have adverse effects on milk fatty acid (FA) composition, rumen microbiota and sensory quality of milk. As soybeans also represent valuable protein sources for human consumption, alternative protein sources need to be investigated for animal feed. A total of 48 NR dairy cows were allocated into three feeding treatments, with the same basal diet of grass silage, but different concentrates.

Fluctuations in somatic cell count and their impact on individual goat milk quality throughout lactation.

Somatic cell count is used by the dairy industry as an indicator of milk quality and udder health. However, in goats, its reliability is significantly masked by noninfectious variables such as the milk secretion process and physiological lactation changes. Additionally, notable individual variability between goats might exist.

Potential bioactive peptides obtained after in vitro gastrointestinal digestion of wine lees from sequential fermentations.

The biotechnological reuse of winery by-products has great potential to increase the value and sustainability of the wine industry. Recent studies revealed that yeast biomass can be an exciting source of bioactive peptides with possible benefits for human health, and its incorporation in plant-based foods is considered innovative and sustainable. In this study, we aimed to identify, through in silico analyses, potential bioactive peptides from yeast extracts after in vitro digestion.