Tag: protein

Mushrooms are a frequent topic of conversation in my house during the autumnal months, as my hepatologist husband deals with several patients each fall who tempt fate by eating wild mushrooms.  Word to the wise:  unless you’re a mycology expert, don’t pick mushrooms to eat!  It’s not worth liver failure and death.  You can see the other Dr. Gholam saying as much recently on local television.  But beyond the deadly varieties you find in the Midwest this time of year, mushrooms are an incredibly versatile ingredient.  Sheldon Cooper of the Big Bang Theory has fun with flags, but we are about to have fun with fungi!

Mushrooms have progressed tremendously beyond being a staple of vegetarian cuisine or a popular pizza topping.  Since beginning my role as Innovation Director at Step Change Innovations, I’ve come across a great deal of mushroom-based ingredients.  Allow me to highlight a few mushroom uses I find most interesting.

Alternative protein sources: Fungi have been in use as protein sources for some time.  Specifically, mycoprotein, derived from the fungi Fusarium venenatum, has a great amino acid profile and has had great success under the Quorn brand.  Additionally, fungi can be used in fermentation to improve other protein sources.  MycoTechnology has leveraged fungi to improve the digestibility and functionality of plant-based proteins.  I tasted some chef-prepared meat analogs at their IFT booth in July and was incredibly impressed by the texture and flavor.  As fermentation derived ingredients continue to trend, I’m sure we will see greater utilization of fungi to produce or modify proteins.

Alternative fiber sources:  Mushrooms long have been recognized as a source of fiber and the aforementioned mycoprotein also brings fiber to the table.  There are reports in the scientific literature examining mushroom-derived β-glucans and their various health impacts beyond adding to dietary fiber intake.  Research on β-glucans from other plant-based material has demonstrated their prebiotic and cholesterol lowering activities.  Early reports suggest β-glucans from mushrooms may provide useful in cancer treatment. 

Health benefits galore:  Mushrooms play no small part in this huge trend I’ve observed in recent years of east meets west–plants used in traditional Eastern medicine have gained traction in the west and increasing research is going into understanding the exact molecules and mechanisms behind these botanicals.  Species like reishi, chaga, and lion’s mane have been touted for their health benefits such as supporting immune health, fighting inflammation, and helping with sleep and relaxation (not necessarily in that order and there is some overlap between species).  Orgenetics recently launched a line of functional mushroom blends targeted at specific health benefits.

What do you think of the recent interest in mushrooms?  What health benefit provided by mushrooms most interests you?

October is Liver Cancer Awareness Month.  Since I’m married to a renowned hepatologist and gastroenterologist, I want to spend some time delving into ingredients that help us take care of the liver, the metabolic powerhouse of our bodies.  When I first started dating my husband, I thought the heart was the most important organ in the body.  He quickly proved me wrong.  Advances in science have allowed us to build mechanical hearts (or even grow a new heart from our own stem cells), but we cannot build a machine that can mimic the many metabolic functions the liver conducts for us every single day.  It’s truly a remarkable organ.  Did you know that after a live donor liver transplant, the liver will regenerate in both the donor and the recipient in about three months?  You learn a lot of interesting things with a liver doc in the house.

Ingredients FOR LIVER HEALTH

So where does liver health intersect with food science?  Over the last decade, scientists have begun to study the hepatoprotective effect of certain ingredients.  I briefly touched on this in a Prepared Foods article last year when I shared aged black garlic was shown to have hepatoprotective benefit in a pre-clinical trial.  Beyond this, there are several other ingredient options that may be helpful in improving liver health and function.  Below are a few I find interesting:

  • Pomegranate Extract:  The fruit of the gods gets a lot of great press for its antioxidant content and delightfully tart flavor.  demonstrated the hepatoprotective effect of a phenolic-rich pomegranate extract in mice fed a high fat diet.  A similar report in Frontiers in Pharmacology published last year showed pomegranate also had hepatoprotective activity against liver damage induced by CCl4 in rats.  Pomegranate-based ingredients are perfect for providing natural color and flavor–understanding their health impact make them a great multi-faceted choice for food and supplement formulations.
  • Soy and Whey Proteins:  Proteins are a deep area of fascination for me because of the wide varieties of functionality whole proteins and their hydrolysates provide to food, not to mention their inherent nutritional value.  Thus I found it highly intriguing that soy consumption was associated with reduced incidence of non-alcoholic fatty liver disease (NAFLD) according to a recent study in the Journal of Nutrition.  Perhaps this is due to one soy protein in particular, β-conglycinin, as a 2018 review article in the International Journal of Molecular Sciences highlighted the hepatoprotective effects of β-conglycinin against NAFLD as well as alcohol induced fatty liver disease.  Additionally, a study published last year in Nutrients showed the hepatoprotective effects in pre-clinical work of a foam made with whey protein hydrolysate and stabilized by a polysaccharide combination.  The same foam also showed anti-hypertensive activity, which I don’t find the least bit surprising as dairy proteins are known for being an excellent source of bioactive peptides.  Proteins could be as good for the liver as they are for the diet.
  • Trehalose:  A naturally occurring sugar found in many foodstuff, trehalose often is used in food formulations because of its ability to retain moisture and reduce freezing points.  Several studies published in the last five years have linked trehalose with a weakening of liver disease in pre-clinical trials. 

There are several other botanical actives and ingredients being studied for their impact on liver function, but I chose to highlight the above, as it is helpful for formulators when a single ingredient provides multiple benefits.  I should note that curcumin, the active component of turmeric, also is of great interest for treating NAFLD.  However, with the plethora of curcumin ingredients currently on the market and most of them claiming to be the most bioavailable form, I want to investigate further and address the topic in a future post. 

LOVE YOUR LIVER BY LOVING YOUR GUT

It’s also worth noting that researchers have taken note of the existence of the gut-liver axis, by which our gut microbiome plays a role in liver health and vice versa.  When the gut microbiome isn’t well maintained, it can play a role in liver disease, but by taking care of our gut, we can positively impact liver health.  A review article published in the International Journal of Molecular Sciences in 2016 highlighted probiotics may be helpful in the treatment of NAFLD, among other issues such as obesity and type 2 diabetes.  It’s a common theme you will often hear from me–our gut plays an important role in many bodily functions.  So if you want to love your liver, make sure you love your gut too!

If you are interested in learning more about ingredients for liver health, leave me a comment below or connect with me on Twitter.

Smoothies are such a great way to pack in a lot of nutrition, use up leftover produce in the fridge, and have a flavorful satisfying meal on the run.  After the launch of our Parker’s™ Plant-Based Protein Smoothie Mix, I felt inspired to create my own twist on tasty smoothies.  I wanted to develop a smoothie recipe that showcases the power of fruits and vegetables and how these ingredients work together to make a delicious beverage.  This smoothie recipe packs a punch, full of sustainable nutrition that works as a fantastic meal replacement to keep you nourished until your next meal.

I selected a banana and almond milk to create the perfect base—ingredients you can find in any grocery store that make a suitable smoothie base for any flavor.  A little liquid in a smoothie formulation makes it easier to blend all the other ingredients in the formulation, while banana provides some body and texture.  Next, I added blueberries for their sweet tart flavor and antioxidant power.  Kale (my favorite leafy green) adds a serving of vegetables and several vitamins and minerals.  Avocado adds healthy saturated fats and a creamy texture.  A touch of cinnamon adds a little flavor and research suggests cinnamon may help with blood glucose management.  And of course Parker’s adds 20 g of plant-based protein, perfect for vegans and fits squarely in current consumer concerns about sustainability.

 

The Ingredient Doc’s “Ph.D. Pick” Power Smoothie with Parker’s™ Plant-Based Protein Smoothie Mix

  • 1 cup unsweetened almond milk
  • 1 packet Parker’s™ Plant-Based Quad Protein Smoothie, vanilla flavor
  • 1 cup chopped kale
  • 1 banana
  • 1/2 cup blueberries
  • 1/2 avocado
  • 1/4 tsp cinnamon

Add all ingredients into blender and blend until smooth.  For a sweeter taste, use vanilla flavored almond milk or add a drizzle of honey.

Each smoothie (prepared as written) contains 478 calories, 25 g protein, 19 g fat, 30 g sugar, and 17 g of fiber.  It also provides approximately half of the daily value (assuming a 2,000 calorie diet) for calcium, iron, and vitamin C, and over 25% of the daily value for folate. 

 

What is your favorite smoothie ingredient?