As global meat consumption is rising, the negative impact the animal husbandry sector has on the environment will increase. Greenhouse gas emissions have increased by 40 % during the last 200 years, and the animal husbandry sector is today responsible for 18 % of the total greenhouse gas emissions from food production. More environmentally friendly protein sources, such as soy and pea, must therefore be developed. Pisum sativum can (unlike the most popular meat alternative – soy) be grown all over Europe and might thus be a good alternative that allows for locally sourced alternatives to meat protein. Identifying genes with important agricultural properties might aid the development of pea cultivars with a more reliable protein content. One such gene was hypothesised to be the OMT gene, which is strongly expressed during the embryonic development of P. sativum and seems involved in functions such as seed storage and protein synthesis. Thirty-one accessions of P. sativum were tested to see if different improvement types differed from each other regarding protein content and seed weight, but no such differences were found. DNA was extracted from all accessions, sequenced, and successful sequences were tested to determine if variation in the gene correlated with protein content. Two haplotypes were identified, but there was no correlation between them and protein content found. Based on the results of this study, there is little evidence that the OMT gene correlates with protein content in the studied accessions.

This body of research explores the dietary application of a bioactive, solid-state fermentation (SSF) product in contemporary and lupin-containing diets of Nile tilapia (Oreochromis niltoticus) and rainbow trout (Oncorhynchus mykiss). Consequently, the work provides holistic assessment of the influences of SSF products on animal health and performance; depending upon rearing temperature, nutritional physiologies, feed formulations and extrusion conditions; alongside information on the performance of lupins in aquafeeds. The SSF product (at 0.1 % inclusion) improved growth performance of Nile tilapia fed diets containing lupins. Phosphorous retention appeared higher when the SSF product was included in a yellow lupin (Lupinus luteus) diet whilst Mg retention was significantly higher in fish fed narrow-leaf lupin (Lupinus angustifolius). The experimental ingredients did not appear to show any clear effects upon midgut macrostructure. At an ultrastructural level, the fish fed yellow lupin alone, displayed poorest brush border characteristics but those fed yellow lupin and the SSF product showed signs of amelioration since they did not differ significantly from those fed narrow-leaf lupin. Focus was then turned towards a yellow lupin-based diet in rainbow trout, with two inclusion levels of the SSF product. The SSF product significantly improved growth performance and feed efficiency at 0.5 %, with values closer to a fishmeal-based diet than the lupin control. The SSF product increased the digestibility of protein and energy and bioavailability of numerous elements. However, the digestibility and bioavailability of certain nutrients, e.g. fibre and Zn, were only increased with a 0.5 % inclusion. The SSF product influenced vertebral Ca:P ratio but no effect on vertebral morphology was identified. Fish fed yellow lupin kernel meal displayed high Mn concentrations throughout a number of tissues. The intestinal environment was explored in depth, revealing large differences dependent upon SSF product inclusion rate. Fish fed a 0.1 % inclusion exhibited deteriorated brush border characteristics and high diversity of microbes, including increased proportions of key salmonid pathogens. Those fed a 0.5 % inclusion displayed signs of increased surface area at an ultrastructural level, reduced goblet cell numbers and a low microbial diversity; with domination of one particular family, Enterobacteriaceae. Activities of alkaline phosphatase and leucine aminopeptidase within the anterior intestine also appeared to be influenced by SSF product inclusion. Variations in haemato-immunological parameters were also observed between the treatments. In the final experiment, the SSF product was applied, pre-extrusion, to a contemporary rainbow trout formulation, at 0, 0.5, 1.0 and 1.5 %. No significant improvements to performance were identified following SSF product inclusion. However, crude protein digestibility from SSF-supplemented diets was significantly higher than the control and tendencies towards elevated retention of Ca, P, and Mg were apparent. In vitro analysis of free-phosphate release was conducted upon pre- and post-extruded diets, at varying temperatures. This indicated that neither extrusion conditions (105 °C) nor an ambient temperature of 10 °C were sufficient to cease P-liberating capabilities by the SSF product; suggesting that the two conditions combined limited the product’s efficacy in practice. This research evidenced that SSF products can be an effective means of improving the available nutrient profiles of compound diets for both omnivorous, warmwater and carnivorous, temperate finfish. Lupins are a promising alternative protein source but their nutritional value can be substantially improved by SSF product application. Exploration of the effects of SSF products on the intestinal environment revealed that both negative and positive effects on intestinal health can occur, which is highly dependent upon product inclusion rate. The holistic approaches adopted within this series of studies have seldom been performed on monogastric animals and thus provide valuable, transferable information for advancing knowledge in the application of SSF products, exogenous enzymes and lupins to farm animal feeds, in general.

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Contrairement à la vision classique des ARNms eucaryotes qui ne contiendrait qu’une seule séquence codante, de nombreuses évidences expérimentales montrent que ces ARNms contiennent plusieurs séquences codantes qui permettraient l’expression de plusieurs protéines différentes. Les ARNms sont donc multicodants et contiennent des cadres de lectures alternatifs (AltORFs pour alternative open reading frames). Ces ORFs alternatifs sont présents dans les régions non-traduites (UTRs) ou chevauchant le RefORF (cadre de lecture ouvert de référence) dans les cadres de lectures non-canoniques +2 et +3. Le protéome est donc plus complexe que ce que l’on pense. Toutefois, le rôle et la fonction de ces nouvelles protéines restent à être investigués. Au cours de mon projet de recherche à la maîtrise, j’ai commencé la caractérisation de la protéine alternative AltMiD51, codée dans le 5’UTR du gène bicistronique MIEF1/SMCR7L/MID51 et co-exprimée avec sa protéine de référence MiD51. Par des approches variées de biologie moléculaire, cellulaire et biochimique, j’ai d’abord démontré et confirmé la localisation cellulaire de la protéine AltMiD51 à la mitochondrie. Par la suite, j’ai pu démontrer que la présence d’AltMiD51 affecte significativement la morphologie mitochondriale en fragmentant celle-ci. De plus, j’ai pu davantage cibler la région qui contient l’information de sa localisation ainsi que son effet de fragmentation, soit seulement les 23 premiers acides aminés de sa séquence. J’ai également observé que cette région Nterminale (a.a.23) est encore plus efficace pour induire la fragmentation des mitochondries. J’ai pu démontrer que le motif protéique L-Y-R est essentiel pour l’activité de fragmentation. J’ai également validé l’interaction in vivo de AltMID51 avec sa protéine partenaire ACPM (Acyl carrier protein) dans des foci mitochondriaux. En conclusion, mes travaux à la maîtrise ont permis de mettre en évidence que la protéine AltMiD51 est un nouveau facteur impliqué dans la fission mitochondriale. Ces résultats ouvrent de nouvelles perspectives en ce qui concerne la caractérisation de nouvelles protéines alternatives et par leur contribution dans la biologie moléculaire de la cellule. / Abstract : Challenging the dogma that eukaryotic mRNAs contain a single coding sequence, an ever-growing number of studies highlight the possibility for these mRNAs to have several coding sequences, and thereby code for multiple proteins. Thus, eukaryotic mRNAs are multicoding and present alternative open reading frames (AltORFs). These alternative ORFs are present in the non-translated region (UTRs), and within or overlapping the RefORF (reference open reading frame) in non-canonical frames (+2 and +3). The proteome is indeed more complex than we initially thought. However, the role and biological function of these proteins remain to be elucidated. Over the course of my MPhil, I started characterizing the alternative protein AltMiD51, encoded in the 5’UTR of the bicistronic MIEF1/SMCR7L/MID51 gene, and coexpressed with its reference protein (MiD51). Using a wide range of molecular biology, cellular and biochemistry assays, I first demonstrated AltMiD mitochondrial localisation. I then proved AltMiD51 expression alters mitochondrial dynamics, enhancing a fragmented morphology. Moreover, I further characterized the sequence region responsible for AltMiD51 localisation and mitochondrial fragmentation, namely the first 23 amino acids. I also observed that this N-terminal region alone presents a stronger phenotype of mitochondrial fragmentation. In addition, I proved the L-Y-R domain is essential for AltMiD51 fragmentation activity, and I validated AltMiD51 in vivo interaction with ACPM (Acyl Carrier Mitochondrial Protein) within mitochondrial foci. Eventually, the work presented here highlighted AltMiD51 as a novel factor involved in mitochondrial fragmentation. These results shed light on new perspectives regarding the characterisation of alternative proteins and their contribution to the cellular metabolism.

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Bakgrund Enligt kursplanen i ämnet hem-och konsumentkunskap bör undervisningen genomsyras av begreppen hälsa, ekonomi och miljö och även handla om olika mattraditioner. Ämnet kan bidra med utbildning om alternativa proteinkällor till kött som baljväxter och framtida livsmedel som till exempel insekter. I den här studien undersöktes vad lärare ansåg vara viktigt i undervisningen inom mat- och måltidskultur och hur de gjorde sina val av livsmedel till undervisningen. Syfte Syftet med studien var att undersöka vad lärare anser vara viktigt i undervisningen inom mat- och måltidskultur och hur lärare gjorde sina val av livsmedel och alternativa proteinkällor. Metod I studien användes en kvalitativ metod med en semistrukturerad intervju. Tre lärare i åldrarna 46-66 år intervjuades via Teams. Intervjuerna transkriberades och analyserades med hjälp av kvalitativ innehållsanalys. Resultat Resultaten visade att lärarna ansåg att mat- och måltidskultur i undervisningen var viktig för att eleverna skulle få en förståelse för betydelsen av en trivsam samvaro kring måltiden och använda sig av ett bra bordsskick. Det var även viktigt att diskutera andra länders mat- och måltidskultur samt vid högtider tillaga något som förknippades med svenska traditioner. Trots en begränsad budget vid inköp försökte lärarna köpa livsmedel av god kvalitet. Kött valdes ofta bort som proteinkälla till förmån för vegetariska alternativ som baljväxter. Slutsats Lärarna ansåg att måltidskultur var en viktig del av undervisningen och att man även belyste andra länders matkulturer och traditioner. Lärarna var styrda av en begränsad budget när de gjorde sina inköp till undervisningen men försökte att köpa varor med kvalitet och ekologisk märkning. Vid alternativa proteinkällor till kött valde lärarna baljväxter och de kunde tänka sig att i framtiden använda insekter i undervisningen. / Background According to the curriculum in the subject of Home and Consumer Studies, the teaching should be permeated by the concepts of health, economy and environment and also deal with different food traditions. The subject can contribute with education about alternative protein sources to meat such as legumes and future foods such as insects. In this study, what teachers consider to be important in teaching food and meal culture and how they make their choices of food for teaching were investigated. Purpose The purpose of the study was to investigate what teachers consider important in teaching food and meal culture and how teachers made their choices of foods and alternative protein sources. Method The study used a qualitative method with a semi-structured interview. Three teachers aged 46-66 were interviewed via Teams. The interviews were transcribed and analyzed using qualitative content analysis. Results The results showed that the teachers considered that food and meal culture in teaching was important for the students to gain an understanding of the importance of a pleasant time together around the meal and to use good table manners. It was also important to discuss the food and meal culture of other countries and to prepare something associated with Swedish traditions on holidays. Despite a limited purchasing budget, the teachers tried to buy good quality food. Meat was often chosen as a protein source in favor of vegetarian alternatives such as legumes. Conclusion The teachers were guided by a limited budget when making their purchases for teaching, but tried to buy goods with quality and organic labeling. For alternative protein sources to meat, the teachers chose legumes and they could imagine using insects in teaching in the future.

Sustainability transition has gained more interest in academic research. However, it has rarely been studied specifically from a firm-level perspective. Therefore, this study aims to understand and learn from the firm-level perspective to contribute to firm- and system-level understanding. The case study of insects as food and feed industry is interesting in a niche and challenging market or to understand the overcoming activities of those facing barriers, whether the overcoming of customer acceptance, uncertainty of the market, and the regulations of eating insects as just been approved by the European Commission in recent years. Moreover, the study of insects has been widely focused on entomology, such as species, and nutrition. It is beginning to be studied in the food sector in Western countries, recently. Therefore, this research will contribute an in-depth understanding of the firm-level in the edible insect industry, especially in the business section in Sweden. This research contributes to the understanding of entrepreneurs' sustainable business models in different time periods, which could be shaped by barriers and opportunities. The barriers found in this study are similar to previous studies of the insect industry in other countries, except for customer acceptance, which seems to be different in Sweden. The customer issue that stands out here is finding the niche group of customers and the niche product that suits these early adopter customers. I also found the importance of entrepreneurial activities in relation to the development of the technological innovation system (TIS). The actors or entrepreneurs are the catalysts for the development of the TIS in the uncertain industry, since every single movement of the entrepreneurs leads to the dynamics of the system, such as a lobbying activity to overcome the regulatory barrier.

Syftet med studien är att genom sensoriska analyser sammanställa ett doft- och smakbibliotek för hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat. Metoderna pilotstudie, konsensustest och in-house intensitetstest används i studieprocessen. Pilotstudiens syfte är att få en ökad förståelse för produkternas doft och smak. Konsensustestet är en central punkt för uppbyggnaden av doft- och smakbiblioteket, eftersom övervägande attribut som genererats under testet används till produktbeskrivningen i doft- och smakbiblioteket. Inhouse intensitetstestet avsikt är verifiera attributgenereringens validitet från konsensustestet. Resultatet från pilotstudien bidrar med referenser till konsensustestet. Det finns även gemensamma egenskapsord för produkternas doft- och smak i pilotstudien och i konsensustestet. Resultatet från konsensustestet visar att det är svårt att särskilja smak från munkänsla, där till exempel olja kan fastställas som en smak från hampfrö-presskaka. Resultatet från inhouse intensitetstestet har ett större bortfall, vilket gör det svårt att fastställa attributen på grund av differentialen i minimum- och maximum värdet. Attribut som gav en beskrivande text till biblioteket visar att hampfrö-presskaka har en doft av gräs och tång där smak påminner om doft. Ärtproteinisolat doftar framför allt spannmål och smaken påminner om frön och majs. Gula mjölmasklarver doftar cerealier och valnötter, där smaken utgår från grundsmaken umami. Texturerad veteprotein har en doft som kan härledas till rostade vetepuffar och havregryn, där smak påminner om doft. Sista produkten ärtprotein koncentrat, har en doft av ärtskott och en besk smak. / The purpose of the study is to construct a fragrance- and flavour library for sensory analyses for hemp seed press cake, yellow mealworms, textured wheat protein, pea protein isolate and pea protein concentrate. The methods pilot study, consensus test and inhouse intensity test are used to be able to execute the study. The purpose of the pilot study is to gain an increased understanding of the fragrance- and flavour of the pre-products. The consensus test is a central point for the structure of the fragrance- and flavour library, since predominant attributes generated during the test are used for the product description in the fragrance- and flavour library. The purpose of the inhouse intensity test is to verify the validity of the attribute generation from the consensus test. The results from the pilot study contribute with references to the consensus test. There are also common attributes for the products' fragrance- and flavour in the pilot study and in the consensus test. The results from the consensus test show that it is difficult to distinguish between taste and mouthfeel. For example, can oil from hemp seed press cake be determined as a flavour. The result from the inhouse intensity test has a large statistical error, which makes it difficult to determine the attributes due to the differential in the minimum- and maximum value. Attributes that gave a descriptive text to the library show that hemp seed press cake has a scent of grass and seaweed where the taste is reminiscent of the scent. Pea protein isolate mainly smells of grain, the taste is reminiscent of seeds and corn. Yellow mealworms smell like cereals and walnuts where the taste is based on the basic taste umami. Textured wheat protein has a scent that can remind of roasted wheat puffs and oatmeal, where the taste is reminiscent of the scent. The last product is pea protein concentrate, which has a scent of pea shoots, and the taste is bitter.

No description available.