Tag Archives: plantbased

Plant-Based Dog Foods Offer Nearly All Essential Nutrients for Your Pet

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Plant-based and meat kibbles might both be deficient in crucial nutrients

Snizhana Halytska/Alamy

To ensure a balanced diet, vegetarian and vegan dog foods need specific adjustments.

Research indicates that meat-free dry kibble fulfills dogs’ protein and fat needs but is typically short on iodine and vitamin B. With the right supplements or improved commercial options, plant-based dog foods can maintain pets’ health while minimizing the ecological footprint of the pet food industry Rebecca Broseyk from the University of Nottingham, UK.

“Provided they get all necessary nutrients from their food, dogs will thrive,” she explains.

Many vegans and vegetarians who have dogs often grapple with the ethics of feeding meat to carnivorous pets David Gardner at the University of Nottingham. In light of this concern, manufacturers are beginning to offer plant-based options.

Organizations such as the European Federation of Pet Food Industry and the American Association for Feed Management are advocating for standardized assessments of commercial pet foods and additives to guarantee nutritional adequacy. Nonetheless, most pet foods globally lack thorough nutritional evaluations by independent experts, according to Gardner.

Brociek, Gardner, and their team examined 25 types of commercially available dry foods for healthy adult dogs, of which 19 were formulated with either meat or plants. Among these, two were labeled vegetarian and four were vegan.

Researchers assert that although marketed as nutritionally complete, none of the official dog dietary guidelines were entirely met. However, all foods did manage to provide appropriate levels of protein, fatty acids, and essential amino acids.

The majority, including five out of six plant-based options, fell short on iodine, although seaweed served as a beneficial remedy for these deficiencies.

The vitamins were generally sufficient, except for vitamin B, which was especially deficient in plant-based options. Dogs lacking vitamin B can experience skin, nerve, and digestive issues, suggesting that manufacturers should bolster their formulations, the researchers state.

The results indicate a need for oversight in dog food production across all types, not just those that are plant-based. Andrew Knight from Murdoch University, Australia, stresses, “Consumers expect that if a product claims to be nutritionally healthy, it should be accurate, but that’s often not the case.”

“A vegetarian diet can be beneficial if nutrients lacking in plant sources are adequately replaced, similar to the considerations for humans choosing vegetarian diets,” says Lucia Casini from the University of Pisa, Italy, who adds that pet owners should refrain from making their own plant-based meals for their pets.

Dogs have evolved to consume a variety of foods, so a well-rounded plant-based diet can fulfill their nutritional needs, which can also lower the environmental impact associated with meat production, including greenhouse gas emissions, according to Gardner.

“They are genuine omnivores,” he remarks. “As many Labrador owners (myself included) will attest, they will eat just about anything.”

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Source: www.newscientist.com

Eco-friendly plant-based waterproofing materials to replace single-use plastics

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Cups made from transparent paperboard

Noriyuki Isobe (Jamstec)

Waterproof, plant-based materials that break down quickly in the ocean may provide a sustainable alternative to the plastic used in cups and straws.

Transparent paperboard is a molecule that makes up the plant cell wall, like cellophane made from cellulose. Because it is a coagulant chemical used in the production of cellophane, it has previously been impossible to make it harder and limit it to applications such as food packaging.

Noriyuki Isobe At Yokohama and his colleague, Marine Geoscience and Technology Agency, they discovered that cellulose was treated with a solution of lithium bromide, and did not require coagulants.

“We’ve now developed a regenerated cellulose material from this solvent system. This solvent system not only shapes it, but also can serve as a sustainable alternative to traditional plastics,” says Isobe.

Researchers found that cups made of clear paperboard can just hold boiled water without leaking for more than three hours. Adding a coating made from plant-derived fatty acid salts made the cup completely waterproof.

This material can be made from both recycled and upcycled cellulose products such as recovered clothing. Isobe and his colleagues also tested how the material breaks in the ocean, finding that it completely deteriorated in 300 days in the deep sea and deteriorated faster at shallower depths.

Bhavna Middha While Royal Melbourne, Australia says that having a paper-based alternative to plastic is “not a bad thing,” there are some reservations on this approach to tackling the issue of waste.

“I think there should be objections to using single use unless, for example, the medical industry, the use of a single use is really necessary,” she says.

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Source: www.newscientist.com

Giant pandas’ plant-based diet may be influenced by MicroRNAs from Bamboo

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Giant panda (Ailuropoda Melanoleuca) It belongs to the Carnivora order, but they eat mostly bamboo and their unique dietary adaptability has always been the focus of their research. Recent studies have shown that plant-derived microRNAs (miRNAs) can release nanosized vesicles (40-100 nm) released by various cell types into the extracellular space and deliver to animal organisms via exosomes that exert cross-regulatory effects on gene expression. Chinese scientists collected blood samples from three groups of pandas (boy, adult female, and adult male) to investigate the role of plant-derived miRNAs in dietary adaptation of giant pandas and extracted them from blood for small RNA analysis. Their results show that plant-derived miRNAs enter the bloodstream of giant pandas, exert cross-kingdom regulatory effects, and may play an important role in the dietary adaptation process.

Giant Panda Cube Shaoriuu and his mother Baiyun at the San Diego Zoo.

“We have shown that plant-derived miRNAs are present in the blood of giant pandas,” says Dr. Feng Li, a researcher at West Normal University of China.

“Our research has proven that bamboo, which is used as food for giant pandas, affects changes in the feeding habits of giant pandas.”

In this study, the researchers took blood samples from seven giant pandas, including three adult women, three adult men and one boy woman.

In these samples, we found 57 miRNAs that are likely to be derived from bamboo.

“Bamboo miRNAs can enter the body of giant pandas through diet, absorbed by the intestines, enter the blood circulation, and regulate the RNAs of giant pandas as they transfer information and play a role in regulating gene expression in giant pandas,” Dr. Lee said.

These plant-derived miRNAs can regulate a variety of physiological processes, including growth and development, biological rhythms, behavior, and immune responses.

“Bamboo miRNAs are also involved in regulating the smell, taste and dopamine pathways of giant pandas, and all of these are related to feeding habits,” Dr. Lee said.

“When pandas eat more bamboo as they grow, certain miRNAs accumulate, regulating gene expression and aiding in their adaptation to bamboo’s flavor.”

“These miRNAs also affect the sense of the smell of giant pandas, and may allow you to choose the freshest and most nutritious bamboo plants.”

“Therefore, bamboo miRNAs may promote the adaptation of giant pandas from carnivorous to plant-based diets.”

The authors also found that pandas of different ages and genders have different miRNA compositions in their blood.

“Only miRNAs that can play a particular role in regulating gene expression can remain in the body, and those that do not play a role are expelled,” Dr. Lee said.

“For example, some miRNAs regulate reproductive processes and can only be found in the blood of pandas of a particular gender or age.”

“The fact that miRNAs can send signals from plants to animals could open the door to researching the treatment and prevention of diseases in animals.”

“Plant miRNAs also participate in regulating the animal’s immune system, increasing the disease resistance of animals.”

Similarly, studying miRNA-induced changes in plants can also help assess and improve the safety of plant-based foods in animals and humans.

However, more research is needed to draw decisive conclusions about the potential of common miRNAs and their impact on giant pandas.

“The giant pandas are an invaluable national treasure in our country, and blood samples are not easily obtained,” concluded Dr. Lee.

“If possible, we hope to collect blood samples of young pandas who have not yet eaten bamboo for research and perhaps get more surprising results.”

result Published in the journal Veterinary Science Frontier.

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Herrington et al. 2025. Cross-Kingdom Regulation of Gene Expression in Giant Pandas via Plant-derived MiRNAs. front. Veterinarian. SCI 12; doi:10.3389/fvets.2025.1509698

Source: www.sci.news

How to address deficiencies in plant-based diets that cannot be reversed

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Are you or someone you know transitioning to a plant-based diet? The number of vegetarians and vegans is on the rise, with an estimated 7% in the UK and 5% in the US cutting down on meat. However, this dietary shift comes with a downside – the risk of vitamin B12 deficiency.

Contrary to popular belief, the issue is not protein but rather a lack of vitamin B12. Around 1 in 5 vegan and vegetarian diets lack essential micronutrients, and this deficiency only increases with age. Transitioning from a vegetarian to a vegan diet can exacerbate the issue, as vegan diets are naturally low in vitamin B12.

Vitamin B12 plays a critical role in blood cell formation, cell metabolism, nerve function, and DNA production, making it essential for overall health. Without adequate intake, irreversible neurological consequences can occur.

While supplements and certain foods may help, the lack of regulation in the market and insufficient research can complicate finding a solution. The best approach, according to science, is…

The High Risks of Vitamin B12 Deficiency

Vitamin B12 is primarily found in animal products like fish, meat, poultry, eggs, and dairy. Even meat-eaters may struggle to meet their daily B12 requirements, as certain meats contain minimal amounts of the vitamin. Dairy products also offer B12 but in limited quantities.

While some plant-based sources like certain mushrooms and algae may contain B12, they are not reliable as a sole source of the vitamin. Among plant foods, Seaweed is noted to have some B12 content.

The more ethical your diet, the higher your risk of vitamin B12 deficiency. – Credit: University of Surrey

Individuals not consuming the right animal products or adequate plant-based sources are at risk of missing out on their required daily B12 intake. Vitamin B12 deficiency can lead to conditions like folate deficiency anemia, affecting the body’s ability to supply oxygen to tissues.

Although studies vary on the prevalence of deficiency, vegan diets have a higher likelihood of falling short on B12 requirements. Symptoms of deficiency include various health issues, and prolonged deficiency can lead to irreversible neurological damage.

For pregnant individuals, a lack of vitamin B12 increases the risk of neural tube defects in the baby. Proper supplementation is crucial, especially during pregnancy, to prevent complications.

How Can Plant-Based Diets Obtain Vitamin B12?

Given the importance of vitamin B12 in animal products, vegetarians and vegans are advised to consider supplementation. High-quality B12 supplements and fortified foods can help meet daily requirements.

Look for GMP-approved supplements, as they ensure effectiveness and quality. In addition to supplements, fortified foods like plant-based milk alternatives, yogurts, and cereals can also be sources of B12, albeit in trace amounts.

It’s crucial to ensure adequate intake of vitamin B12 through supplements and fortified foods for those following plant-based diets. Deficiencies are avoidable with proper supplementation and dietary choices.

About our expert Kourosh Ahmadi

Kourosh Ahmadi is a renowned expert in precision nutrition and vitamin B12 deficiency. He provides insights and guidance on addressing the risks associated with vitamin B12 deficiency.

Source: www.sciencefocus.com

Researchers find natural method to enhance the meat-like qualities of plant-based meat

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Recent research has revealed that fermenting alliums such as onions with fungi can naturally mimic the flavor of meat, offering a promising solution for enhancing plant-based meat substitutes without the use of synthetic additives. measures are provided.

Plant-based alternatives like tempeh and bean burgers offer protein-rich options for those looking to cut back on meat. However, it is difficult to imitate the taste and aroma of meat, and many companies use artificial additives for this purpose. Recent research in ACS Journal of Agricultural and Food Chemistry revealed a promising solution. Onions, chives, and leeks can produce natural compounds that resemble meat flavors when fermented with typical fungi.

An innovative approach to natural meat flavoring

When food manufacturers want their plant-based meat alternatives to taste more like meat, they often add precursor ingredients found in the meat that transform into flavorants during cooking. Alternatively, flavors are first prepared by heating flavor precursors or other chemical manipulations and then added to the product.

Because these flavors are created through a synthetic process, many countries do not allow food manufacturers to label them as “natural.” To utilize plant-based “natural” meat flavors, flavor chemicals must be physically extracted from plants or produced biochemically using enzymes, bacteria, and fungi. So YanYan Zhang and colleagues wanted to see if they could produce the same chemicals from vegetables and spices using fungi, which are known for producing meat-like tastes and smells from synthetic ingredients.

Allium releases the aroma of meat

The team fermented different fungi seed After experimenting with different foods, I found that meaty aromas only come from foods in the allium family, such as onions and leeks. The sample with the strongest aroma was one in which the fungus Polyporus umbellatus was used to ferment onions for 18 hours, producing a fatty and meaty aroma similar to liverwurst.

The researchers used gas chromatography-mass spectrometry to analyze onion ferments to identify flavor and odor chemicals, many of which are known to be responsible for various flavors in meat. discovered a chemical substance. One of the chemicals they identified was bis(2-methyl-3-furyl) disulfide, a strong odorant found in meat and savory foods.

The researchers say the high sulfur content of alliums contributes to their ability to produce meat-flavoring compounds, and these compounds often also contain sulfur. These onion ferments could one day be used as a natural flavoring agent in a variety of plant-based meat substitutes, the researchers say.

Reference: “Sensoproteomic discovery of taste-modulating peptides and taste re-engineering of soy sauce” Manon Jünger, Verena Karolin Mittermeier-Kleßinger, Anastasia Farrenkopf, Andreas Dunkel, Timo Stark, Sonja Fröhlich, Veronika Somoza, Corinna Dawid, and Thomas Hofmann, 2022 May 20th Journal of Agricultural and Food Chemistry.
DOI: 10.1021/acs.jafc.2c01688

The authors acknowledge funding from Adalbert-Raps-Stiftung.

Source: scitechdaily.com