Browsing by Author "Hayes M"

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    Protein extraction from Buckwheat, Chondrus crispus, and Spelt and assessment of nutritional benefits and limitations in vitro
    (Springer Nature Limited, 2025-09-24) Cain E; Hodgkinson SM; McNabb W; Brodkorb A; Giblin L; Hayes M
    Plant protein consumption has increased globally but concerns exist regarding their ability to provide sufficient amino acids to consumers. Extraction methods that can separate protein from anti-nutritional factors have potential to increase the nutritional value of this biomass. Few studies concerning analysis of the amino acid content of plant protein extracts exist. In this work, three different protein extraction methods were used to generate protein extracts from Buckwheat, Spelt and the red seaweed Chondrus crispus. Methods used include ultra-sonication in water combined with ammonium sulphate-induced protein precipitation; an enzymatic extraction method using the enzymes Alcalase and Viscozyme, and an iso-electric precipitation extraction method using alkaline protein solubilization followed by acidic protein precipitation. Proteins extracted using the enzymatic method contained the highest proportion of essential amino acids (EAA) in viable quantities, and the method holds promise for use in the generation of alternative marine and cereal protein extracts for human consumption.
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    Protein Intake and Protein Quality Patterns in New Zealand Vegan Diets: An Observational Analysis Using Dynamic Time Warping
    (MDPI (Basel, Switzerland), 2025-05-26) Soh BXP; Vignes M; Smith NW; Von Hurst PR; McNabb WC; Hayes M; Naik AS
    Background/Objectives: Inadequate intake of indispensable amino acids (IAAs) is a significant challenge in vegan diets. Since IAAs are not produced or stored over long durations in the human body, regular and balanced dietary protein consumption throughout the day is essential for metabolic function. The objective of this study is to investigate the variation in protein and IAA intake across 24 h among New Zealand vegans with time-series clustering, using Dynamic Time Warping (DTW). Methods: This data-driven approach objectively categorised vegan dietary data into distinct clusters for protein intake and protein quality analysis. Results: Total protein consumed per eating occasion (EO) was 11.1 g, with 93.5% of the cohort falling below the minimal threshold of 20 g of protein per EO. The mean protein intake for each EO in cluster 1 was 6.5 g, cluster 2 was 11.4 g and only cluster 3 was near the threshold at 19.0 g. IAA intake was highest in cluster 3, with lysine and leucine being 3× higher in cluster 3 than cluster 1. All EOs in cluster 1 were below the reference protein intake relative to body weight, closely followed by cluster 2 (91.5%), while cluster 3 comparatively had the lowest EOs under this reference (31.9%). Conclusions: DTW produced three distinct dietary patterns in the vegan cohort. Further exploration of plant protein combinations could inform recommendations to optimise protein quality in vegan diets.