",isbn:"978-1-80356-357-2",printIsbn:"978-1-80356-356-5",pdfIsbn:"978-1-80356-358-9",doi:null,price:0,priceEur:0,priceUsd:0,slug:null,numberOfPages:0,isOpenForSubmission:!1,isSalesforceBook:!1,isNomenclature:!1,hash:"3aba1eb3600a8c9ff880c628f70b3298",bookSignature:"Ph.D. Delfín Ortega-Sánchez",publishedDate:null,coverURL:"https://cdn.intechopen.com/books/images_new/11481.jpg",keywords:"Integrated Curriculum, Transdisciplinarity, Integrated Active Learning, Educational Programs, Contemporary Social Problems, Critical Thinking, Creative Thinking, Social Thinking, Agenda 2030, Sustainable Development Goals, Educational Paradigm, Social Reality",numberOfDownloads:null,numberOfWosCitations:0,numberOfCrossrefCitations:null,numberOfDimensionsCitations:0,numberOfTotalCitations:0,isAvailableForWebshopOrdering:!0,dateEndFirstStepPublish:"February 18th 2022",dateEndSecondStepPublish:"March 18th 2022",dateEndThirdStepPublish:"May 17th 2022",dateEndFourthStepPublish:"August 5th 2022",dateEndFifthStepPublish:"October 4th 2022",dateConfirmationOfParticipation:null,remainingDaysToSecondStep:"2 months",secondStepPassed:!0,areRegistrationsClosed:!0,currentStepOfPublishingProcess:4,editedByType:null,kuFlag:!1,biosketch:"Internationally recognized researcher in the field of historical and social science education. Author of more than 100 publications, awarded three Doctorate degrees and the National End of Degree Award, granted by the Ministry of Education to the best academic records of Bachelor's degrees in Spain. Dr. Ortega-Sánchez has been Vice-Rector for Social Responsibility, Culture, and Sports at the University of Burgos since 2021.",coeditorOneBiosketch:null,coeditorTwoBiosketch:null,coeditorThreeBiosketch:null,coeditorFourBiosketch:null,coeditorFiveBiosketch:null,editors:[{id:"302925",title:"Ph.D.",name:"Delfín",middleName:null,surname:"Ortega-Sánchez",slug:"delfin-ortega-sanchez",fullName:"Delfín Ortega-Sánchez",profilePictureURL:"https://mts.intechopen.com/storage/users/302925/images/system/302925.jpg",biography:"I hold a PhD in Didactics of Social Sciences from the Autonomous University of Barcelona, a PhD in Educational Sciences from the University of Burgos, and a PhD in History from the University of Extremadura. My research interests focus on the construction of identities in the History and Geography teaching, gender mainstreaming in initial education and training for teachers, the didactic treatment of relevant social problems and controversial issues in the teaching of the social and human sciences, and the application of educational technology in the specific field of social sciences. 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1. Introduction and background
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Sceletium alkaloids have been studied over a century when their presence was first reported in1896 and later by Zwicky in 1914. In a detailed study by Zwicky on about 40 species of the genus Mesembryanthemum, more than 50% of the plants tested positive for alkaloids. Due to this large number of species, the genus Mesembryanthemum was abandoned and some of the species were reassigned to genus Sceletium, family Aizoaceae [1].
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These alkaloids, originating from Sceletium plants species, were widely found in the Western and Karoo regions of South Africa. The name Sceletium is derived from the Latin word Sceletus meaning skeleton. The derivation of the name is due to the prominent lignified leaf vein structure that is observed in dried leaves of this genus which give a skeletal appearance. Anecdotal evidence suggests that this plant is highly revered and held in great esteem by the tribes who collected and bartered it frequently in exchange for cattle and other commodities. Subsequently, the early Dutch colonists further showed commercial interest in this plant, and many plants of this family were also introduced to European cultivation [2].
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The Sceletium plants can readily be identified by its persistent dry “skeletonized” leaves which enclose the young leaves during the dry season (Figure 1a), to protect them from adverse environmental conditions [3]. The specimens of two main types of Sceletium plants: Sceletium tortuosum and Sceletium emarcidum are depicted in Figure 1b and c, respectively.
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Figure 1.
(a) Skeletonized leaves of S. tortuosum. (b) Sceletium tortuosum. (c) Sceletium emarcidum (with skeletonized leaves).
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2. Sceletium species
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Sceletium species occurs in the Eastern, Northern, Western Cape provinces of South Africa and the genus Sceletium, belongs to the family, Aizoaceae [1].
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2.1. Identification of Sceletium plant species
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The specimens were studied and identified using the identification key of Gerbaulet [1]. Based on the identification key, the venation pattern which differs between species is one of the important taxonomic identification features.
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There are currently eight reported species [3] of this genus, divided into two “types” with five species in the tortuosum type and three in emarcidum type as follows:
Emarcidum type: Sceletium emarcidum; Sceletium exalatum and Sceletium rigidum.
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The main differences are found in the secondary veins that branch off from the middle vein toward the leaf margin. Based on the venation type, the species is mainly classified as either emarcidum or tortuosum types (Figure 2). In the emarcidum type, the leaf is more flat and the dried leaf venation pattern shows a central main vein with the curved secondary vein which branches off the main vein, reaching the leaf margins.
In plants of the tortuosum type (Figure 2), the dry leaves are more concave and usually show about three to five or sometimes up to seven major parallel veins. The secondary veins run straight up to the apex on both sides of the middle vein.
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3. Chemistry of Sceletium alkaloids
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Preliminary studies on Sceletium were done by Meiring in 1896, suggesting that the presence of alkaloids and this was confirmed by Zwicky in 1914. Further studies on S. expansum and S. tortuosum reported by Zwicky in 1914, yielded a noncrystalline alkaloid which was named “mesembrin” with the reported molecular formula, C16H19NO4 [4]. Rimington and Roets [5] reinvestigated this plant in 1937, and attempts to crystallize the alkaloid as a free base or hydrochloride salt were unsuccessful. In their experiments, they managed to obtain a crystalline picrate and platinichloride from the methylated free base and the molecular formula was deduced based on combustion analysis. The molecular formula for “mesembrin” was reassigned as C17H23NO3 and is presently known as mesembrine, suggesting that the molecule belonged to the tropane ester alkaloid group.
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Bodendorf and Krieger [6], in their work in 1957, revisited the molecule and successfully crystallized the mesembrine base to its hydrochloride salt, along with isolation of two more bases, namely “mesembrinine,” presently known as mesembrenone, which has two hydrogen atoms less, and the structure is closely related to mesembrine. The other base was called “channaine,” which was described as a phenolic base, and it was also reported that all these three compounds were purported to be optically inactive.
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Popelak and Lettenbauer [7] in 1967 reported the incidence of Sceletium alkaloids in the plants they studied as 1 to 1.5%, which consisted of approximately 0.7% mesembrine and 0.2% “mesembrinine.” The structure of mesembrine, deduced from their study, was reported as N‐methyl‐3a‐(3′,4′‐dimethoxyphenyl)‐6‐oxo‐cisoctahydroindole, which provided the foundation for continued studies on this group of alkaloids [4].
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Jeffs et al in 1974 [8] worked further on S. namaquense and S. strictum and reported five new alkaloids, namely Sceletium alkaloid A4, N‐formyltortuosamine, 4′‐O‐demethylmesembrenone, ∆7mesembrenone and sceletenone. It was also reported that in a concurrent study by Wiechers et al on S. tortuosum, another base, tortuosamine, was isolated and had a close structural relation to Sceletium alkaloid A4.
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Arndt and Kruger in 1970 [9] reported three new alkaloids, joubertiamine, dihydrojoubertiamine and dehydrojoubertiamine from S. joubertii, where their basic skeletons were biogenetically closely related to mesembrane (Figure 3) and not related to the mesembrine—like of alkaloids. The above alkaloids were also isolated and reported in another Sceletium species, S. subvelutinum, by Herbert and Kattah 1990 [10].
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Figure 3.
Mesembrane.
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Whereas the phytochemical content of Sceletium species has been studied since 1896 [4], the reported alkaloidal content has been constrained to tortuosum‐type species only, and related information on the emarcidum species has been conspicuously absent from the literature. However in 2013, Patnala and Kanfer reported the complete absence of mesembrine as well as other alkaloids usually found in the tortuosum type in their investigations involving three emarcidum species: S. emarcidum, S. exalatum and S. rigidum [11].
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The alkaloids which have been isolated from Sceletium species are broadly classified into four structural classes. The major subgroup being the 3a‐aryl‐cis‐octahydroindole skeleton which is referred to as the mesembrine group (Table 1) which includes ∆4 series and ∆7 series based on the double bond at position 4–5 (Table 2) and 7–7a (Table 3), respectively. Sceletium alkaloid A4 (Table 4) constitutes the lone member of the second subgroup. The third subgroup is closely related to the second, which is the alkaloid, tortuosamine type (Table 5), and the fourth group is the joubertiamine type (Table 6), which is closely related to the mesembrine series [10].
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Of the above subgroups, the mesembrine type is the largest, consisting of about 15 alkaloids. The class derives its name from mesembrine, which was the first structurally characterized alkaloid molecule [4].
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The major alkaloid in mesembrine type is (–)‐mesembrine, reported to be present in up to 1% in S. namaquence and occurs as a partial racemate in S. strictum and S. tortuosum in smaller amounts [8]. The reported alkaloids in this subgroup are listed in Tables 1–3 [12].
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3.1. Mesembrine‐type (I)
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Table 1.
Mesembrine‐type (I) Sceletium alkaloids.
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3.2. Δ⁴ Mesembrine‐type (II)
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Table 2.
Δ4Mesembrine‐type (II) Sceletium alkaloids.
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3.3. Δ⁷ Mesembrine‐type (III)
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Table 3.
Δ7Mesembrine‐type (III) Sceletium alkaloid.
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3.4. Sceletium A4 types (IV)
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Table 4 depicts Sceletium A4 alkaloid (16) and is reported to occur in S. namaquense as an optically active crystalline base. The other reported alkaloid [8] which is closely related to this structure is a noncrystalline optically active compound mentioned as dihydropyridone base (17).
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Table 4.
Sceletium A4 type (IV) alkaloids.
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3.5. Tortuosamine type (V)
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The reported alkaloids (Table 5) in this subclass are tortuosamine (18), N‐formyltortuosamine (19) and N‐acetyltortuosamine (20). Tortuosamine, a noncrystalline optically active base, was isolated from S. tortuosum [8].
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Table 5.
Tortuosamine‐type (V) Sceletium alkaloids.
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3.6. Joubertiamine types
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These alkaloids are reported to occur principally in S. joubertii and have also been reported to occur in S. subvelutinum. These alkaloids are further classified as depicted in Tables 6–8 [8].
4. Extraction, isolation, synthesis and characterization of Sceletium alkaloids
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Natural products are known to contain complex chemical components. Hence, it is essential that active components in such products are identified and analyzed by validated methods to ensure product quality. The development and validation of the requisite analytical method and procedures for QC can only be achieved by testing the product using qualified reference substances.
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Several methods have been reported for the extraction and isolation of these alkaloids from Sceletium species. In 1937, Rimington and Roets [14] described their extraction procedure of Sceletium alkaloids, and subsequently in 1957, Bodendorf and Krieger [6] published a different extraction procedures. Popelak and Lettenbauer, in 1967 [7], reported the isolation of some alkaloid bases along with mesembrine and mesembrinine and prepared their hydrochloride salts. Arndt and Kruger [9] reported an extraction procedure of the aerial parts of Sceletium joubertii to obtain those relevant alkaloids.
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Herbert and Kattah [10] in their biosynthesis study of alkaloids in Sceletium subvelutinum reported the isolation and purification of joubertiamine and related alkaloids. Jeffs et al. [8] reported the extraction of alkaloids from Sceletium namaquense which yielded mesembrine, mesembrenone, Sceletium A4, N‐formyltortuosamine, ∆7mesembrenone, tortuosamine and some unidentified alkaloids. Smith et al. [15] extracted mesembrenol (Table 2, No. 9) {incorrectly designated as 4′‐O‐demethylmesembrenol and labeled (1) in their paper}, mesembrine and mesembrenone from Sceletium plant material. Gericke et al. [16] in their US patent application described the extraction of mesembrine‐type alkaloids with a yield of between 15 and 35 mg per gram of “dry leaves.”
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Subsequently, Patnala [17] developed a relatively simple and inexpensive extraction and isolation procedure for Sceletium alkaloids. In general, Sceletium plant powder was extracted using ethanol by soxhlet extraction followed by alcohol removal and acidification. Hexane was used to wash the acidic solution and the organic phase discarded. Subsequently, ammonia solution was used to neutralize and result in alkaline solution, and the latter was further extracted with dichloromethane (DCM). The DCM fractions were collected into a round‐bottomed flask and evaporated under vacuum to yield a brown viscous liquid containing alkaloids. Following the separation of components by column chromatography, collected eluents were spotted on a TLC plate (Figure 4). The TLC plate was first observed under UV254 which showed extensive related substances (acetone‐Track 3 and acetonitrile‐Track 4) and further sprayed with Dragendorff\'s reagent (Figure 4). The acetone fraction and the acetonitrile (ACN) fractions were found to contain alkaloids.
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Figure 4.
TLC plate of the column fractions by developed TLC method observed under UV254 and subsequently sprayed with Dragendorff\'s reagent for positive identification of alkaloids.
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The ACN fraction was tested for its UV spectrum which showed a maximum at 298.2 nm was found to be ∆7mesembrenone (Figure 5), and this fraction was further purified by preparative TLC.
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Figure 5.
HPLC‐PDA of ACN fraction‐spectrum index plot (top) and chromatogram (bottom).
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In view of the fact that Sceletium species contain complex mixtures of closely related alkaloidal components, appropriate analytical methods for their separation and identification are essential prerequisites for chemotaxonomic profiling of these species. Furthermore, the availability of relevant alkaloid reference standards is also necessary including the use of an analytical method with required specificity for fingerprinting. These foregoing considerations are essential to facilitate the proper identification of Sceletium species based on a chemotaxonomic approach [11].
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5. Development of analytical methodologies for identification and quality control (QC) of Sceletium plant material and associated products
Chromatographic fingerprinting has been widely accepted and recommended by various regulatory authorities such as WHO [18], US‐FDA [19] and EMEA [20] to assess the consistency of batch to batch dosage forms containing phytochemical components of the harvested plants. In the current international regulatory scenario, qualitative and quantitative analytical methods are considered mandatory.
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Validated analytical methods to assay Sceletium plant material and dosage forms for relevant alkaloidal content were reported for the first time where a simple, accurate, precise, rapid and reproducible HPLC method was developed for the identification and quantitative analysis of five relevant Sceletium alkaloids, Δ7 mesembrenone, mesembranol, mesembrenone, mesembrine and epimesembranol. This method has also been successfully used to study chemotaxonomy of some Sceletium species and has provided impetus for the future development of quality monographs for plant and dosage forms containing Sceletium [21]. Subsequently, this method has been applied for the identification [22] and quantization of two additional alkaloids: Sceletium A4 and mesembrenol. Figure 6 illustrates the chromatographic profile of the above‐mentioned alkaloids.
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Figure 6.
HPLC chromatogram of relevant standard Sceletium alkaloids.
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5.2. LC‐MS/MS
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Since a number of variables including species differences, harvesting time, growing conditions, storage and processing contribute to the variation in phytochemical components in plants, it is therefore necessary to use appropriate and specific analytical methods to ensure quality which may affect the safety and efficacy of products prepared from plant material [23]. In particular, with respect to the Sceletium plant species which contain closely related mesembrine‐type compounds of which some are epimers and have isobaric chemistries [17], specific methods are necessary. Since HPLC using UV detection cannot discriminate between such compounds, detection by MS enhances the accuracy and specificity of the analytical method, thereby reducing the risk of using an inappropriate Sceletium species for the indications on the product label [22]. In addition, this method proved valuable to monitor the fermentation process of Sceletium plant material [24]. Hence, the current qualitative LCMS method, and concurrent application of the previously reported quantitative assay method [22], provides valuable analytical procedures for the identification and QC of Sceletium plant material and its dosage forms. The application of the LC‐ESI‐MS tandem mass spectroscopy provides unique fragmentation patterns which facilitates the identity of specific alkaloid in complex matrices and thus provides valuable confirmatory data for chemotaxonomic studies [11].
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5.3. Capillary zone electrophoresis (CZE)
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Since alkaloids are relatively strong bases in general [25], they are good candidates for CE analysis. A CZE method was developed and validated and applied to fingerprint the presence of alkaloids in a marketed tablet product containing Sceletium plant material [26].
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6. Ethnopharmacology
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The use of specific herbal medicines varies depending on specific regions and ethnopharmacological experiences, which makes this form of treatment inconsistent. Safety and efficacy are major concerns due to poor documentation and a dearth of scientific research on this subject. The World Health Organization (WHO) notes that of 119 plant‐derived pharmaceutical medicines, about 74% are used in modern medicine in ways that correlate directly with their traditional use as herbal medicines [27].
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The traditional preparation of Sceletium known as “Kougoed” or “Channa” is a fermented preparation used by the native Bushmen of Namaqualand. Traditionally, its main use for its psychoactive properties involved a prior fermentation by the Khoisan tribe of southern Africa, who purported that the psychoactive effect of this plant is greatly enhanced [2, 3]. Based on this perception, Sceletium plants and their products are marketed with claimed improvements in mood and reduction of anxiety, when the fermented plant material is used either by chewing or smoking. In general, the fermentation process involves crushing the whole plant material or aerial parts which are then placed in sealed containers for several days and dried under natural sunlight. Patnala [17, 24] subsequently confirmed that the fermentation process transforms mesembrine to ∆7mesembrenone and requires an aqueous environment together with the presence of light to facilitate such a transformation.
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7. Biological activities and medicinal properties of Sceletium alkaloids
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The study of the phytochemical composition of Sceletium was provoked as a result of anecdotal information describing the use of these plants by early inhabitants of Southern Africa [28]. Typical examples of medicinal use have been described in the Ethnopharmacology section above. It can be gleaned from current scientific literature that several scientific groups working on various aspects of Sceletium plants have focused on the biological activity of these alkaloids [29]. It should be noted that antidepressant activity of mesembrine‐type alkaloids has been demonstrated in animal models, of which, where mesembrine has been the principal alkaloid. The antidepressant activity is reportedly based on selective inhibition of serotonin reuptake, and mesembrine has a weak narcotic effect [30]. A recent study indicates that high‐mesembrine Sceletium extract is a monoamine releasing agent, rather than only a selective serotonin reuptake inhibitor [31]. Zembrin® a marketed product containing a standardized extract of Sceletium tortuosum has been studied using human volunteers for its acute effects in the brain, and its pharmacological activity and potential therapeutic effect are reported to be based on the inhibiting reuptake of 5‐HT and PDE4. It is suggested that a 25 mg dose of Zembrin® has the potential of reducing anxiety in humans [32].
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8. Conclusions
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Although eight Sceletium plant species have been formally classified in accordance with usual botanic taxonomy, we have observed the existence of various subspecies related to the tortuosum‐type plants. Furthermore, the identified alkaloidal constituents vary between each of these plant species. In the tortuosum‐type plants, mesembrenone (Table 2, No. 8), where the double bond occurs between C4‐5; Δ7mesembrenone (Table 3, No. 15), where the double bond occurs between C7‐7a; and the epimers, mesembranol and epimesembranol, clearly have closely related chemical structures. Hence, accurate identification and characterization is necessary to confirm the true identity of each species [22] in view of the close similarity between such chemical structures. such relevant information provides invaluable data to confirm the true identity of each species. These “tortuosum”‐type Sceletium species contain mesembrine as the major alkaloid along with other minor alkaloids, ∆7mesembrenone, mesembrenone and mesembranol and clearly differ from the other species. However, a subspecies of tortuosum type, S. strictum contains mesembrenone as the major alkaloidal component alongside mesembrine [11]. The above‐mentioned information can be gleaned from published studies on Sceletium plants [17, 22, 24].
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The advent and availability of modern instrumental techniques have provided valuable tools to identify differences between species based on phytochemical composition. Such approaches for taxonomical classification of plants and their species facilitate a superior and more accurate method which supersedes the classical techniques based on morphological aspects.
\n
Although plants have been used for their medicinal properties for centuries relating back to biblical times, the interest and development of medicinal products containing plant material have grown exponentially where such products, often referred to a complementary medicines currently constitute and industry with sales of billions of dollars annually. However, there is growing concern relating to quality, safety and efficacy of such products where regulatory requirements relating to the provision of such necessary evidence currently leaves a lot to be desired and in instances have demonstrated undesirable risks to vulnerable users. Proper quality control requires the application of appropriate analytical techniques to assess the identity and quality of complementary medicines containing plant material. Quality control methods require access and availability to reference standards for each product which is marketed for medicinal use. As far as Sceletium‐based products are concerned, the information relating to isolation, identification, quantification and purification of individual alkaloidal compounds found in Sceletium species provides valuable data for use in the quality control of medicines containing Sceletium plant material. While quality control is an essential component to ensure the quality of medicines, evidence of the safety and efficacy is further essential components, and it is important that such data are generated through clinical trials in humans. Furthermore, the absorption, distribution, metabolism and elimination (ADME) of administered products and associated kinetics should be studied. Such studies require the development and validation of appropriate analytical techniques to monitor the active ingredient(s) and the resulting metabolite(s) where applicable.
\n
Modern instrumental methods such HPLC, LC‐MS, CZE and associated analytical technologies have been invaluable in developing profiles for fingerprinting, identification and characterization of the relevant alkaloids and their specific plant associations as well as serving as an important tool for QC purposes of plant material and herbal medicines containing Sceletium. In addition, such techniques are also necessary to study the safety, efficacy, ADME and kinetics of medicinal products containing plant material.
\n
\n',keywords:"Sceletium tortuosum, Sceletium emarcidum, alkaloids, mesembrine, chemotaxonomy, HPLC-MS",chapterPDFUrl:"https://cdn.intechopen.com/pdfs/53426.pdf",chapterXML:"https://mts.intechopen.com/source/xml/53426.xml",downloadPdfUrl:"/chapter/pdf-download/53426",previewPdfUrl:"/chapter/pdf-preview/53426",totalDownloads:1844,totalViews:454,totalCrossrefCites:3,totalDimensionsCites:8,totalAltmetricsMentions:0,impactScore:3,impactScorePercentile:87,impactScoreQuartile:4,hasAltmetrics:0,dateSubmitted:"June 14th 2016",dateReviewed:"October 24th 2016",datePrePublished:null,datePublished:"July 12th 2017",dateFinished:"December 14th 2016",readingETA:"0",abstract:"The genus Sceletium, classified under the Aizoaceae family, is indigenous to the Western, Eastern and Northern Cape province of South Africa. There are currently eight reported species divided into two main “types” with five species in the tortuosum and three in the emarcidum type. It has been observed that, in general, mesembrine‐type alkaloids such as mesembrenol, Δ7mesembrenone, mesembranol, mesembrenone, mesembrine and epimesembranol as well as some non‐mesembrine type such as Sceletium A4, tortuosamine and joubertiamine occur in the tortuosum type; the emarcidum type is devoid of alkaloids. Morphological identification of species type presents a formidable challenge, where subtle differences are found in the secondary veins that branch off from the middle vein toward the leaf margin. In view of the fact that the plant contains a complex mixture of closely related compounds, in particular alkaloidal components, separation techniques and their application to evaluate specific chemical components are an important aspect which permits accurate characterization and quantification. In addition, the development of appropriate analytical methods for chemotaxonomic studies has provided valuable information to confirm specific plant identity. Importantly, these methods are also required for the quality control of plant material used to manufacture complementary and traditional medicines containing Sceletium.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/53426",risUrl:"/chapter/ris/53426",book:{id:"5681",slug:"alkaloids-alternatives-in-synthesis-modification-and-application"},signatures:"Srinivas Patnala and Isadore Kanfer",authors:[{id:"193689",title:"Emeritus Prof.",name:"Isadore",middleName:null,surname:"Kanfer",fullName:"Isadore Kanfer",slug:"isadore-kanfer",email:"izzy.kanfer@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:{name:"Rhodes University",institutionURL:null,country:{name:"South Africa"}}},{id:"193693",title:"Dr.",name:"Srinivas",middleName:null,surname:"Patnala",fullName:"Srinivas Patnala",slug:"srinivas-patnala",email:"patnala.srini@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null}],sections:[{id:"sec_1",title:"1. Introduction and background",level:"1"},{id:"sec_2",title:"2. Sceletium species",level:"1"},{id:"sec_2_2",title:"2.1. Identification of Sceletium plant species",level:"2"},{id:"sec_4",title:"3. Chemistry of Sceletium alkaloids",level:"1"},{id:"sec_4_2",title:"3.1. Mesembrine‐type (I)",level:"2"},{id:"sec_5_2",title:"3.2. Δ⁴ Mesembrine‐type (II)",level:"2"},{id:"sec_6_2",title:"3.3. Δ⁷ Mesembrine‐type (III)",level:"2"},{id:"sec_7_2",title:"3.4. Sceletium A4 types (IV)",level:"2"},{id:"sec_8_2",title:"3.5. Tortuosamine type (V)",level:"2"},{id:"sec_9_2",title:"3.6. Joubertiamine types",level:"2"},{id:"sec_9_3",title:"Table 6.",level:"3"},{id:"sec_10_3",title:"Table 7.",level:"3"},{id:"sec_11_3",title:"Table 8.",level:"3"},{id:"sec_14",title:"4. Extraction, isolation, synthesis and characterization of Sceletium alkaloids",level:"1"},{id:"sec_15",title:"5. Development of analytical methodologies for identification and quality control (QC) of Sceletium plant material and associated products",level:"1"},{id:"sec_15_2",title:"5.1. High‐performance liquid chromatography (HPLC)",level:"2"},{id:"sec_16_2",title:"5.2. LC‐MS/MS",level:"2"},{id:"sec_17_2",title:"5.3. Capillary zone electrophoresis (CZE)",level:"2"},{id:"sec_19",title:"6. Ethnopharmacology",level:"1"},{id:"sec_20",title:"7. Biological activities and medicinal properties of Sceletium alkaloids",level:"1"},{id:"sec_21",title:"8. Conclusions",level:"1"}],chapterReferences:[{id:"B1",body:'Gerbaulet M. Revision of the genus Sceletium N.E.Br (Aizoaceae). Botanishce Jarhbücher 1996;118(1):9-24.'},{id:"B2",body:'Smith MT, Crouch NR, Gericke N, Hirst M. Phychoactive constituents of the genus Scele-tium N.E.Br. and other Mesembryanthemaceae: a review. Journal of Ethanopharmacology 1996;50:119-130.'},{id:"B3",body:'Smith GF, Chesselet P, van Jaarsveld EJ, Hartmann H, Hammer S, Van Wyk B‐E. Sceletium. Mesembs of the World. Pretoria: Briza Publications; 1998, p. 52.'},{id:"B4",body:'Jeffs PW. Sceletium Alkaloids. In: Manske RHF, Rodrigo RGA (editors). The Alkaloids. New York: Academic Press, Inc; 1981, p. 1-80.'},{id:"B5",body:'Rimington C, Roets GCS. Notes upon the isolation of the alkaloidal constituent of the drug “Channa” or “Kougoed” (Mesebryanthemum anatomicum and M. tortuosum). Ondersteproot Journal of Veternary Science and Animal Industry 1937;9:187-191.'},{id:"B6",body:'Bodendorf K, Krieger W. On the alkaloids of Mesembryanthemum tortuosum L. Archives Pharmacy 1957:290/62(10):441-448.'},{id:"B7",body:'Popelak A, Lattenbauer G. The Mesembrine Alkaloids. In: Manske RHF (editor). The Alkaloids. New York: Academic Press; 1967, p. 467-481.'},{id:"B8",body:'Jeffs PW, Capps T, Johnson DB, Karle JM, Martin NH, Rauckman B. Sceletium alkaloids. VI. Minor alkaloids of S. namaquense and S. strictum. Journal of Organic Chemistry 1974;39(18):2703-2710.'},{id:"B9",body:'Arndt RR, Kruger PEJ. Alkaloids from Sceletium joubertii.bol. The structure of joubertiamine and dehydrojoubertiamine. Tetrahedron Letters 1970;37:3237-3240.'},{id:"B10",body:'Herbert RB, Kattah AE. The biosynthesis of Sceletium alkaloids in Sceletium subvelutinum L. Bolus. Tetrahedron Letters 1990;46(20):7105-7118.'},{id:"B11",body:'Patnala S, Kanfer I. Chemotaxonomic studies of mesembrine‐type alkaloids in Sceletium plant species. South African Journal of Science 2013;109(3/4):882-886.'},{id:"B12",body:'Martin NH, Rosenthal D, Jeffs PW. Mass spectra of Sceltium alkaloids. Organic Mass Spectrometry 1976;11:1-19.'},{id:"B13",body:'Mesembrine. Merck Index. 13th edn. New Jersey: Merck Research Laboratories; 2001.'},{id:"B14",body:'Rimington C, Roets GCS. Notes upon the isolation of the alkaloidal constituent of the drug “Channa” or “Kougoed” (Mesebryanthemum anatomicum and M. tortuosum). Ondersteproot Journal of Veterinary Science and Animal Industry 1937;9:187-191.'},{id:"B15",body:'Smith MT, Field CR, Crouch NR, Hirst M. The distribution of mesembrine alkaloids in selected TAXA of the mesembryanthemaceae and their modification in the sceletium derived ‘Kougoed’. Pharmaceutical Biology 1998;36(3):173-179.'},{id:"B16",body:'Gericke NP, Van Wyk B‐E. Pharmaceutical Compositions Containing Mesembrine and Related Compounds. In US Patent: Gericke NP and Van Wyk B‐E. 09/194,836 [US6,288,104B1]. 9‐11‐2006. South Africa; 1997.'},{id:"B17",body:'Patnala S. Pharmaceutical Analysis and Quality of Complementary Medicines: Sceletium and Associated Products (Thesis). Grahamstown: Rhodes University; 2007.'},{id:"B18",body:'General Guidelines for Methodologies on Research and Evaluation of Traditional Medicine. WHO/EDM/TRM/2000.1, Geneva: WHO; 2006; Annex1:21-26. Available from: http://apps.who.int/iris/bitstream/10665/66783/1/WHO_EDM_TRM_2000.1.pdf [Accessed: 2016-11-05].'},{id:"B19",body:'Guidelines for Dietary Supplements and Botanicals AOAC Official Methods of Analysis (2013) Appendix K, p. 2. Available from: http://www.eoma.aoac.org/app_k.pdf [Accessed: 2016‐08‐29].'},{id:"B20",body:'Guideline on Specifications: Test Procedures and Acceptance Criteria for Herbal Substances, Herbal Preparations and Herbal Medicinal Products/Traditional Herbal Medicinal Products. 2006: EMEA/CVMP/815/00 Rev 1. European Medicines Agency (EMEA). Available from: http://www.ema.europa.eu/docs/en_GB/document_library/Scientific_guideline/2009/09/WC500003393.pdf [Accessed: 2016‐08‐29].'},{id:"B21",body:'Patnala S, Kanfer I. HPLC analysis of Mesembrine‐type alkaloids in Sceletium plant material used as an African traditional medicine. Journal of Pharmacy & Pharmaceutical Sciences 2010;13(4):558-570.'},{id:"B22",body:'Patnala S, Kanfer I. Medicinal use of Sceletium: Characterization of phytochemical components of Sceletium plant species using HPLC with UV and electrospray ionization—tandem mass spectroscopy. Journal of Pharmacy & Pharmaceutical Sciences 2015;18(4):414-423.'},{id:"B23",body:'Mauri P, Pietta P. Electrospray characterization of selected medicinal plant extracts. Journal of Pharmaceutical and Biomedical Analysis 2000;23(1):61-68.'},{id:"B24",body:'Patnala S, Kanfer I. Investigation of phytochemical content of Sceletium tortuosum following the preparation of “Kougoed” by fermentation of plant material. Journal of Ethnopharmacology 2009;121:86-91.'},{id:"B25",body:'Unger M. Capillary zone electrophoresis of alkaloids Influence of structure on electrophoretic mobility. Journal of Chromatography A 1998;807:81-87.'},{id:"B26",body:'Patnala S, Kanfer I. A capillary zone electrophoresis method for the assay and quality control of mesembrine in Sceletium tablets. Journal of Pharmaceutical and Biomedical Analysis 2008;48:440-446.'},{id:"B27",body:'Cunningham AB. An Africa‐Wide Overview of Medicinal Plant Harvesting, Conservation and Health Care. In: Bodeker G, Bhat KKS, Burley J, Vantomme P (editors). Medicinal Plants for Forest Conservation and Health Care. Food and Agriculture Organization of the United Nations. p. 123. Available from http://www.fao.org/3/a-w7261e.pdf [Accessed 2016-10-14].'},{id:"B28",body:'Pappe L. An Enumeration of South African Indigenous Plants Used as Remedies by the Colonists of the Cape of Good Hope. In: Florae Capensis Medicae Prodromus. 3rd edn. Cape Town, South Africa: W Brittain; 1868. http://kanna-info.com/history-of-kanna Accessed [2016-12-05]'},{id:"B29",body:'Carpenter JM, Jourdan MK, Fountain EM, Ali Z, Abe N, Khan IA, Sufka KJ. The effects of Sceletium tortuosum (L.) N.E.Br. extract fraction in the chick anxiety-depression model. Journal of Ethnopharmacology 2016;193:329-332.'},{id:"B30",body:'Smith C. The effects of Sceletium tortuosum in an in vivo model of psychological stress. Journal of Ethnopharmacology 2011;133:31-36.'},{id:"B31",body:'Coetzee DD, Lopez V, Smith C. High-mesembrine Sceletium extract (Trimesemine™) is a monoamine releasing agent, rather than only a selective serotonin reuptake inhibitor. Journal of Ethnopharmacology 2016;177:111-116.'},{id:"B32",body:'Terburg DD, Syal S, Rosenberger LA, Heany S, Phillips N, Gericke N, Stein DJ, Honk JV. Acute effects of Sceletium tortuosum (Zembrin®), a dual 5-HT reuptake and PDE4 inhi-bitor, in the human Amygdala and its connection to the hypothalamus. Neuropsychpharma-cology 2013;38:2708-2716.'}],footnotes:[],contributors:[{corresp:null,contributorFullName:"Srinivas Patnala",address:null,affiliation:'
Basic Sciences Research Centre, KLE University, Belgaum, India
Faculty of Pharmacy, Rhodes University, Grahamstown, South Africa
Leslie Dan Faculty of Pharmacy, University of Toronto, Toronto, ON, Canada
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1. Introduction
Meat on behalf of satisfying all the basic urges of consumer as a typical textured, juicy, flavorful, chewy food is the non-vegetarians first preference which also fulfills all the nutritional requirements of the consumers too. But the negative impression tagged with meat from very beginning always questioned its consumption may be it is related with ritualistic aspects or their significant effect on the environment due to an inefficient consumption of energy and land along with the emission of gases by meat production units [1]. The organizations and the policy makers which are involved with the sustainable production and consumption are expecting to make a shift towards more sustainable products for the consumers. However, certain products can be tagged as an alternative to the market meat which covers very less proportion of the market, called as meat replacers or meat substitutes. To overcome the dilemma of entire situation for the production of sustainable food to fulfill the needs and requirements of meat lovers the food researchers and processors formulated “meat analogue” providing higher or at least same nutritional and health benefits along with the satisfaction of meat consumption. Analogues are the structurally similar compounds slightly differs from one another on the basis of composition, in the case of meat, analogue are the products structurally similar to meat but differs in composition. They are also known as mock meat, imitation meat or faux meat approaches the qualities (mainly flavor, texture and appearance) esthetically present in meat and also fulfills the chemical characteristic of particular meat type. Such as “surimi” which is a meat-based, less expensive/healthier alternative particularly to a meat product. A general meaning of meat analogue is the food constituting non-meat ingredients sometimes without any inclusion of dairy products however, fulfilling all the nutritional and characteristic requirement of actual meat product. The meat analogue covers the maximum market which includes either vegans, vegetarians and the non-vegetarians who are in urge of reduction of meat consumption either for ethical or for health reasons and also includes people with dietary laws based on religion, such as Buddhist, Halal and Kashrut which is expected to be increasing in the upcoming years according to the data given in Figure 1 globally the meat substitutes market was assessed to account for USD 1.6 billion in 2019 and is projected to reach USD 3.5 billion by 2026, recording a CAGR of 12.0% during the forecast period. The market is primarily driven by the increasing demand for plant-based meat products among the millennials.
Figure 1.
Growth of meat substitutes in different continents and the eutrophying emissions of various food commodities.
The base of some vegetarian meat analogues is built on the recipes which are older than centuries viz., rice, wheat gluten, legumes, pressed tofu or tempeh with flavor addition which make them to taste like beef, chicken, ham, lamb, seafood, sausage, etc. Another meat analogue based on soybean constituting boiled soy milk layered by a thin skin is called as Yuba. Some more recent developments in soy based meat replacers is TVP (Textured Soy Proteins) derived from dry bulk commodity from soy, myco-protein-based quorn excludes vegans because it contains egg white which acts as a binder. Meat analogue functions as a meat replacer in the diet. The market does not only include vegetarian population but also include non-vegetarians who are in the urge of reducing their meat consumption either due to ethical or health perspectives. These innovations are the advantageous to the people who are concerned about the health related problems arises with the fat, cholesterol and salt overconsumption. There is also a need to develop new ways for the fulfillment of the nutritional requirements of poor at a minimum cost. Thousands of plant proteins are fortunately available in the world, explored or yet to be explored for the production of meat alternatives.
2. Driving forces for the development of meat analogue
Although the meat has a rich nutrient composition which includes essential nutrients like proteins, micronutrients such as zinc, iron and vitamin B12, but taking sufficient intake of these nutrients is possible without taking meat in the diet with the consumption of variety of other foods available. In western countries, where various meta-analyses and prospective studies had undergone shows a moderately high mortality rate than usual in participants consuming more amount of processed and red meat. High intake of processed meat increases the risk of colorectal cancer is the strongest evidence of the adverse effects. The relative risk of colorectal cancer [2] and cardiovascular deaths [3] as a function of average processed meat intake shown in Figure 2. The International Agency for Research on Cancer (IARC) under World Health Organization categorized red meat and processed meat, due to its association with colorectal cancer probably being carcinogenic to human being [4]. According to an estimation by IARC 34,000 deaths due to cancer worldwide per year are attributable to diet high in processed meats and if the associated reports with the eating patterns of red meat were taken casual, 50,000 cancer deaths could be possible worldwide per year due to the high intake of red meat [5]. In Western Europe, the processed meat average intake is 26.4 g/day [6] will lead to an increase in the risk of colorectal cancer upto 9%. As compared to plant based foods meat produces more per unit energy emissions because there is a loss of energy at each trophic level. Within the types, the energy emission increases with poultry, mammals and ruminants production. As a reason for methane production, meat is a single most important source, which is known for its high warming potential, significantly low half-life as compared to CO2 in the environment [7]. Grassland system careful management contributes to the storage of carbon, but it cannot be considered as a profitable effort. The use of fresh water in the agriculture field is anyhow more than any other human activity, in which the one third portions is required for the livestock, so in the areas where there is less water availability meat production is a major competitor with the other water use which also includes the maintenance of natural eco system. Production of meat is an important source of phosphorous, nitrogen and the cause of other pollutants that affects the biodiversity particularly through conversion of land to pasture and arable feed crops. Figure 2 represents the nutrition runoff into the surrounding environment and waterways which pollute ecosystem, where meat and meat products shows maximum pollution rate.
Figure 2.
Incidence of colorectal cancer (A) and development of cardiovascular diseases associated with red meat consumption.
3. Comparative overview: plat proteins vs. animal proteins
3.1 Economy and sustainability
From our ancestral period onwards, meat plays a distinct role among other food sources. Comparatively high protein content, energy that are readily available, palatability – are some major reasons for meat to rule over the diet of non-vegetarian consumers from pre-historic period. Various studies and surveys are conducted to note the increasing demand of meat in near future. It is expected that for 6 billion people around the world, in the year 2000, about 229 billion Kg of various animal products where produced; this will be doubled (approximately 465 billion Kg) by the year 2050 for 9.1 billion population [8, 9]. This hike in demand is not only attributable to the increasing population, but also to global economic developments including industrialization, urbanization, and rise in income, where another study illustrates that by the year 2030, meat consumption will be 72% more than the current statistics. Livestock farms were used previously to achieve the necessity of meat production [10, 11]. Today, limited natural resources like land and water and other ethical issues are some of the inevitable challenges for the sustainability of livestock farms.
In present scenario, about 20% electricity from total energy generated and 70% of water from total freshwater consumption is utilized for the production of food crops. Majority of thus produced crops and its wastes are used for the growth of livestocks in the form of feed and fodder, i.e., converting plant protein to animal protein for human consumption. Briefly, the reality is, when the world is facing food security and scarcity of natural resources, we are wasting majority valuable resources for the conversion plant nutrients to animal products. For instance, a study states that out of total grain and soy produced, 40% of grain and 75% of soy is used as feed. Then again, ideology of people matters a lot in order to put an end to these disputes. Studies conducted in various parts of the world give a common sketch that mostly, consumers who are health concerned is rarely diverting to the meat substitutes, and surveys shows that female population and educated people are more interested to substitutes animal protein than male population and less-educated counterparts. Factors such as awareness of the negative health impacts of meat products, comparatively lowering number of neophobic people (who shows an extreme or irrational dislike towards anything unfamiliar or new to them), transition to plant-based diet, and publics who endorse to protect and care nature are some of the reasons for the growth and sustainability of meat substitutes; indirectly through which economy and sustainable development of a nation is influenced [12].
3.2 Nutritional and functional properties
Consumption of plant and animal products always depends upon many reasons. One among them is their nutritional profile. From macro-nutrients like carbohydrates, protein and fat to micro-nutrients like vitamins and minerals varies drastically in both the sources. Due to the reason of palatability, it is commonly observed that consumption rate of animal products, including dairy and egg are always higher than the plant products. Concepts of higher biological value of egg, whey, etc. than the proteins of soy and other plant sources are also an inevitable factor for increase in the consumption of animal or meat products.
From past decades, researches have provided sufficient evidences to increasing health risksdue to meat consumption.Animal proteins are usually associated with SFAs and plant proteins with fiber and phenolic compounds. This is usually reffered as “protein package” or “whole food package”. Studies conducted among no-vegetarians, pesco-vegetarians, and vegetarians show that meat consumers are observed with higher energy intake along with high quantity of SFAs, vitamin B12, vitamin D, zinc, and iodine, while fiber, PUFAs, vitamin C, vitamin E are in lower concentration. Higher intake of nutrients and components like heme, cholesterol, etc. from animal sources, especially red meat, can cause to cancer, type-2 diabetes, stroke, heart disease, and metabolic syndromes. On the other hand, plant protein, regardless of the sources, are consistently related to nutrient adequacy.
Studies on substituting animal protein with plant protein are conducted widely and some of the results include: about 21% of diabetes risk was minimized on substituting processed meat, where dairy product showed no great change [13]; red meat and other high glycemic foods such as refined grains, potatoes, etc. account for high risks; purified protein (e.g. soy protein isolates) ingredients on higher consumption (∼35 g/d) has a negative impact on blood lipids and blood pressure, while lower dose of soy protein (say, < 25 g/d) shows no remarkable effect [14]. Thus, both animal and plant proteins has their own influence over the consumers, where quantity and type of nutrient are important.
However, predictably, plant proteins generally show some health benefits especially against cardio-metabolic risks and other chronic diseases. This is possible by replacing many components associated with animal protein like saturated fatty acids with plant protein package. Also, inclusion of higher quantity of plant source helps in consuming fiber which has prebiotic effects, thus assisting the beneficial micro flora in gastro-intestinal tracts. Additionally, amino acids also has influence on various diseases to great extent. For example, arginine acts as a vector in vascular homeostasis. Various studies concluded that non-indispensableamino acids (arginine, glycine, cysteine andglutamine/glutamate) with potential benefits are mainly seen in plant proteins.
4. Production technology
Invasion of plant-based substitutes in our daily diet has been started decades before, whether it is milk analog or meat analog. Many of the foods we consume today consists of plant protein and had been used as a source of plant-based protein long-ago to substitute and reduce the consumption rate of meat and meat-derived products. Some of the traditional recipes include mushrooms, legumes, tempeh, wheat gluten, and pressed tofu in which slight alterations are made sometimes by adding flavors to obtain final product that can successfully imitate the meat (lamb, chicken, beef, sausage, ham, etc.) in sensory attributes. Enlightenment on the health benefits of plant-based protein over the various adverse effect of meat consumption caused a major impact on increased production rate of meat substitutes in the food market around the world. Thus many innovative foods that can replace meat in table are available easily. Generally, the production of meat substitutes in supply chain is broadly classified into four major steps: [15, 16].
Protein crops are identified with better quality and cultivated globally,
Crops are undergone various processing methods to obtain protein ingredients such as protein isolates and concentrates,
These protein ingredients are then formulated and processed into texturized intermediary products and final meat substitutes are developed,
Products are distributed among consumers through retail and different food service method.
Various processing technologies are utilized for the conversion of plant-based protein into a product that can imitate meat especially in the area of texture and taste. Conceptualization of technological development in food sector is differentiated as First generation meat substitutes (mainly composed of low-moisture cooking developing intermediate products) and Second generation meat substitutes (based on high-moisture cooking extrusion, started in European markets at early period of 2000s). First generation meat substitute was found to be existing since 1990s in European markets and includes product like Textured or Texturized Vegetable Protein (TVP). The method is based on the working principle of extrusion consisting screw system within a barrel. In this method, high temperature is provided to the raw material and compressed inside the barrel, which is then conveyed through dye(s) so that an expanded final structure is obtained. This undergoes further processing to form final meat substitute. On the other hand, second generation meat substitutes were a success due to the advancement in food sectors, especially in the areas of cooking extrusion technology, various innovations in hydrocolloids and so on. These technologies opened a new insight to food market, not just because they helped in developing products that are more appealing and similar to meat, but also application of wide range of raw materials categorized as cereals, pulses, legumes, oilseeds, and aquatic plants. Table 1 briefly explains some commonly used protein sources and its corresponding market products along with health benefits and challenges. Based on the availability, cost, convenience, nutritional profile of both raw material and final product, functional characteristics and physiological properties, numerous meat analogues are developed and are still in its experimental stages [25]. Acceptance of the final product of a meat substitute, however, has a vast influence on the ingredients used while manufacturing. Figure 3 gives an idea on general classification on the ingredients for developing a meat analog.
Primary ingredients or protein sources
Meat substitute products
Health benefits
Challenges
References
Soy bean
Tofu, tempeh, Texturized soy protein (TSP) Schnitzel
Reduce of chronic illnesses (CVD, immune disorders, diabetes, obesity, anti-hypersensitive andbreast and prostate cancer
Nutraceutical effects
Anti-fibrosis, anti-estrogen
Shows positive effect on thyroid and fertility
Development of hormone-responsive tissues are reported
Antioxidant, anti-inflammatory, anti-cancerous and cardio-protective activities
Obesity and weight management
Presence of antinutrients and some toxic compounds like phytic acids,lectins, saponins,alkaloids, tannins and enzyme inhibitors decreases protein digestibility and bioavailability of minerals
Table presenting different protein sources, corresponding meat substitutes and challenges faced for its acceptance.
Figure 3.
Schematic representation of ingredients used in meat analog industry.
5. Common meat – substitutes available in the market
5.1 Soy-based products
Soy is considered as one of the raw material used traditionally for the preparation of various meat substitutes. From soy flour to soy protein concentrate and isolate, they have acquired quiet a significant position among the recipes. Among different soy proteins ingredients, its isolates are not only highly pure, but also has a light color with bland flavor, which makes them more approachable in product development, even though degree of purity does not play much role in the meat-analog applications. Properties like water-holding capacity, gelling property, fat-absorbing capacity, emulsifying capacity and other functional properties of soy ingredients makes them more reliable in this industry and are available in numerous forms like toasted flour, full-fat, de-fatted (about 50% of protein content and are produced from grinding defatted soy flakes), etc. By fractionating defatted soy flakes, soy protein concentrates (protein content is found to be 70%) and isolates (protein content is 90%) are obtained through aqueous alcohol extraction and alkaline extraction followed by precipitation in acidic pH, respectively [26].
5.2 Tofu
Soybean derived tofu or soy curd, being an excellent source of protein and minerals like iron and calcium, is the mostly utilized meat substitute world-wide and are available in block form. Production of tofu is said to be simple, clean, convenient and controllable process. Nutritional profile of tofu includes 8% of total proteins, 2% of carbohydrates and lipids about 4 to 5% on fresh weight basis. Absence of cholesterol, low energy value, high amount of vitamins and minerals and presence of dietary fibers (about 1%) are some of the relevant factors for the high demand of soy curd. Traditionally, tofu is prepared by protein coagulation of hot soy milk with the assistance of a coagulant: salt-induced(CaSO4, CaCl2or MgCl2) or acid-induced (Glucono Delta-Lactone (GDL) – also known as gluconolactone) to obtain a gel-like product. Some studies says that coagulant used for the production of tofu plays a vital role in determining its quality; yet controversies are still existing.
The complex process starts from soaking and grinding of soybeans followed by filtering to extract the milk. Then it undergoes methods like boiling, coagulation, breaking of curd, pressing and reforming the gel. However, packed or filled tofu involves addition of coagulant to the cooled soy milk and is then heated and coagulated in a suitable package, without undergoing any further processing methods. Some studies says that, presence of isoflavones, oligosaccharides, trypsin inhibitors in soymilk cause allergic reactions, off-flavor and flatulence, respectively in some people. As a result, soy protein isolate (SPI) has gained a considerable demand as raw material for packed tofu, as it has better health benefits to consumers. Apart from coagulant used, some other influential factors in tofu-making are the processing conditions, concentration of coagulant used, and two major storage proteins: glycinin (11S) and β-conglycinin (7S) [27].
5.3 Tempeh
Tempeh, a traditional soy fermented product, is considered as the food that can provide the most health benefits among other soy products and higher consumption percentage in many places. Countries like Indonesia (70% of households), Australia, China, Japan, and Taiwan and also in some places of Europe, America and Africa are reported to have higher consumption of tempeh. Presence of high quantity of crude protein and essential amino acids, fatty acids, carbohydrates, folic acid (416.4 μg/100 mg), isoflavones, vitamin B12 (3.9 μg/100 g), and tocopherols (α-, β-, γ- and δ-), along with reduction of antinutritional factors such asphytates, saponins, trypsin inhibitors, hemagglutinins, and flatus factors, with increased facilitating, detoxification properties, bioavailability of minerals and many otherhealth benefits, tempeh is considered as a better choice for healthy diet [28]. Presence of umami taste (a basic taste that can be detected by human receptors) is also said to be a factor for its increased demand.
Tempeh, in general, is a collective name for combination of cooked and fermented raw material (cereals, beans or a byproduct of food processing) with any suitable culture ofmycelium of a living molds, yeasts, lactic acid bacteria (LAB) or various gram-negative bacteria. Even though Rhizopus oligosporusis the dominant microorganism used for the production of tempeh, molds like R. oryzae and Mucorspp are also used for enhancing flavor, texture and nutritional characteristics.
Production of tempeh involves acidification of soybeans using lactic acid or acetic acid to inhibit the growth of undesired microorganisms by lowering the pH (5 or below), followed by boiling and cooling (30–38°C). Inoculation at 25–30°C process is carried out and a compact, creamy, white, fresh tempeh cake will be resulted after 1–2 days. Due to the production of different proteases secreted by R. microsporus var. oligosporussuch as ‘aspartic acid protease’ or known as ‘acidic protease’ and another endopeptidase called ‘serine protease’ helps to break complex soy proteins at aspartic acid residues (when at 3–4 pH) and at small/side chains like glycine and alanine residue (at neutral to alkaline pH, i.e. 7–11), respectively. However, for commercial purpose, mixed cultures are also used for better and quality yield [29]. In addition, fermentation process not only helps to improvise the nutritional and sensory profile of the final product, but also imparts health benefits including enhanced antioxidant property, and plays a role in fighting dementia, cardiovascular diseases andcancer (especially, colorectal cancer and hormone-depended cancers like breast cancer and prostate cancer) [28].
5.4 Textured soy protein(TSP)/soy meat
In food industries, inorder to reduce the rate of saturated fat and cholesterol consumption, vegetable proteins (VP) are incorporated into food, increasing the protein and essential amino acid content. Sources of all vegetable proteins like legumes (protein content is maximum, varying from 25 to 50%), nuts and soy are used for the production of Textured Vegetable Protein (TVP), which is found in fibrous, insoluble and porous form and considered as an excellent meat analog or meat substitute. TVP is otherwise known as textured soy protein (TSP) or soy meat, where proteins present in defatted soy flour is concentrated, isolated and extruded based on ‘extrusion cooking’, providing better taste and chewy-texture when compared to meat or seafood.Soy meat has about 50% protein content, which is found to be decreasing on rehydration.This method was primarily adopted by many Asian countries. TVP was commercially developed in America and by late 1960s, it was successfully welcomed by European markets.
Soy meat is presently considered as an economic option for replacing meat (e.g. meatballs) by both vegetarians and health conscious consumers. TSP is used as a meat extender in many products, thus replacing 30% of meat without affecting the sensory characteristics. For instance, in some parts of the world, quantity of beef in samosa stuffing has been replaced around 50% with granules from defatted soy flour with no major observable difference in sensory attributes. Production of TVP starts from washing of the selected soybeans and is soaked at 30°C for 3 hrs in order to remove antinutritional factors by softening the husk. Soaked beans are then washed till the husks are completely removed and are dried at 70°C for 5 to 8 hrs. TSP is developed through ‘hot extrusion’ where different dyes are used for producing high protein nuggets, chunks, etc. Today, soy meat is expanding worldwide rapidly, especially in the developed countries. Since soy meat is considered as “poor man’s food” by many, it is a reliable source of protein for under-developed countries and low-income people [30].
5.5 Cereal-based products
Cereals comprise of nine species (wheat, rice, corn, barley, sorghum, millet, oat, rye, and triticale) under the family Gramineae. In meat analog industry, cereals are mainly used for extending the meat products. For example, 3–9% of quail meat roll is extended with corn flour resulting better emulsifying stability with yield. Similarly, chicken patties are also substituted with 10% barley flour, 5% sorghum and 5% pressed rice, which has no significant change in its sensory profile. Studies with rice and barnyard millet includes the decreased level of cholesterol and increased magnesium content among the consumers and use of these cereals has also not shown any negative impression on color, except barnyard millet slightly affect the flavor of developed meat substitute. Today industries are substituting cereals 9% or less, which is more convenient. Thus, cereals play a vital role as an important ingredient, particularly as a meat extender. In some cases, combination of cereals gives better yield and quality to the product, without adversely affecting its sensory. On the other hand, presence of gluten in cereals like wheat, oats, barley and rye arise question among the consumers due to its potential of allergy [31].
5.6 Seitan
Wheat protein has been playing a vital role in human diet from thousands of years ago. Traditionally, they were used widely in the regions of Japan, Korea, China and Russia, to replace meat products. Wheat being a common cereal used in majority of countries, it is possible to rely on wheat-based meat substitutes, especially in regional level. “Wheat meat” or “wheat gluten” is developed from the component called gluten (wheat proteins -gliadin and glutenin), which is easily extracted through a simple procedure of rinsing with water in order to remove starch and bran. As a result, a chewy mass is obtained, which can be further processed with additives and cooking methods to attain wheat-based meat substitute. This simple, conventional and economic method is utilized by many food industries that deal with vegetarian burgers, sausages, minced meat, nuggets and schnitzel. Mostly, rinsed out starch is utilized as byproduct for other purposes, thus reducing the food waste. When gluten is flavored by simmering in a broth of soy sauce, garlic and ginger to obtain seitan, which has small quantity of sodium. Gluten has the capacity to form a thin film on elongation resulting a natural stringy fibrous proteinaceous structure seitan, which helps it to imitate the texture and consistency remarkably. Seitan is not just an alternative for the non-vegetarian diet, but also it is an ideal choice for people who are reluctant to consume soy products. Even though many nations like Western countries started to use seitan as a part of their food, some Arab countries are not in favorable due to its unpleasant flavor, failing the sensory attributes [32].
5.7 Mycoproteins
Apart from plant-based proteins, scientists diverted their experiments towards single-cell proteins (SCP) for the development of meat substitutes. SCP can be described as protein derived from pure or mixed cultures of microbes such as bacteria, yeast, fungi or microalgae. Most common source of single-cell protein is the filamentous fungi, which produce mycoproteins when grown under specific controlled environments inside a bioreactor. Processes like forming, steaming and subsequently texturizing are done to achieve finished products. Sometimes, for obtaining desired products, binding agents like egg albumin and flavoring agents are also used accordingly. Mycoprotein is also known as ‘fungal protein’ and described as “Generally Recognized as Safe”. Commercially, Fusarium (F.) venenatum is widely used in food industries for the production of mycoproteins and industrially known as Quorn™.
Studies on fungal mycelium for substituting meat were started during 1960s by Rank Hovis McDougall (RHM), a British company. After fruitfully completing the development of product and its toxicity testing, first product was launched in the year 1985 with the approval from British Ministry of Agriculture. Thereafter, many researches are revolving around mycoproteins. For instance, a study on the biological value of mycoproteins was found similar to the milk proteins and toxicology study says that these fungi derived proteins have no harmful effects on human beings and animals [33]. Additionally, it provides some health benefits to the consumers suffering from various chronic diseases. Presence of protein (45%), carbohydrates (10%), fat (13%), fibers (25%) on dry basis along with various vitamins and minerals helps them to replace several meat products in our food basket. Also, studies have proved that intake of mycoproteins have a positive effect on lowering total and LDL (low-density lipoprotein) cholesterol and increasing HDL (high-density lipoprotein) cholesterol level in blood; appetite regulation as short-chain fatty acids (SCFAs) produced as a result of gut digestion of mycoprotein fibers send satiation signals from colon to brain; presence of soluble fiber not only helps to slow down the diffusion of glucose molecules through the intestinal walls, but also decreases the rate of absorption of glucose, thereby having a positive outcome on glycemic condition; and they can fight against food-borne pathogens which are commonly seen in numerous meat products [21].
Marlow Foods, developer of Quorn, develops mycoprotein through continuous fermentation of desired culture accompanied by glucose and other required nutrients and oxygenated water. In US market, about fifteen Quorn products are sold, among which products: Meat-free sausages, Meat-free chicken and Apple sausages are refrigerated items [23]. Production method of mycoprotein is said to have a favorable influence on environmental issues also. That is, they can reduce the amount of greenhouse gas emission from agriculture and food allied sectors, use of innumerous fertilizers, antibiotics and pesticides can be decreased to a large extend, wastage of land and water and nutrient-cycle recycling, especially reactive nitrogen species (RNS) - NH4+, NO3− and NO2− by fixing nitrogen gas. However, many regulations are adopted by many nations due to some negative impressions of mycoproteins. Firstly, presence of higher concentration of nucleic acid (NA) in mycoproteins can cause urolithiasis due to increase of uric acid level in blood. Secondly, Use of microalgae and yeast can affect sensory attributes like flavor and color of final product. Thirdly, verifications regarding mycotoxins are inevitable as a part of safety precautions. Lastly, reports on gastrointestinal tract (GIT) reactions, sometimes leads to life-threatening allergies (anaphylaxis and urticarial) [21].
6. Miscellaneous ingredients and their role
6.1 Binding agents
To develop a product that can mimic another is always a challenge. Especially to satisfy its sensory appeal. Additives that are capable of binding water and fat are important while developing a plant-based meat substitute. These ingredients can either be the plant source itself such as isolate or concentrate of soy protein and wheat gluten or some external components like egg, xanthan gum, milk protein or carrageenan. These ingredients, which are having high protein content, majorly functions as water binder and forms protein networks. On the other hand, some ingredients with no protein content (e.g. starch, soy flour, etc.) are used as fillers taking into consideration of their binding properties by entrapping water and fat physically.
However, to attain a quality product, concentration of binding agent used at the time of manufacturing of meat analog is vital. Industries make use of gluten due to its cohesive nature, leavening ability, dough forming ability and visco-elastic nature. In addition to these properties, gluten is profitable while processing because of the reduced cooking loss and can improve slicing attributes [34, 35]. In some case, polysaccharides (e.g. guar gum, pectin, cellulose, carrageenan, etc.) are used as binders. The gelling and thickening properties helps polysaccharides to improve the rheological properties of developed product. Hydrocolloids such as xanthan gum, starches, pectin and locust bean gum are found to have a positive effect on sausages and other similar products which are low in fat content [36]. Other than the application of egg albumin, soy ingredients (flour, concentrates and isolates) are also extensively used. However, beany taste of soy products makes the industries to limit their application to isolates [26].
6.2 Fat/oil
One of the prime objectives of developing meat analog is to reduce the cholesterol level to minimum. As a result, today, meat-substitute products available in the market contain comparatively low fat. Another concern is that, quantity of fat can affect fiber structure and its formation during processing undesirably. Studies reported similar cases, for instance, during extrusion process, dough that have oil content more than 15% was failure as the lubrication of the material affected the alignment of its macromolecules; and also the slippery texture negatively affect the shear force exerted at the time of extrusion [37, 38]. Although raw materials are fatted before using them for manufacturing meat substitutes, plant sources like soy, oilseeds, etc. has natural oil present in them. This quantity is more or less sufficient in many cases. However, for increasing the sensory attributes, industries use some additives such as soy oil, sunflower oil, rapeseed oil, canola oil, palm oil, corn oil, coconut oil, etc. These added oils give the final plant-based meat analogues a juicy and tender texture, along with release of flavor and retaining the volatile components [26].
6.3 Flavoring agents and taste enhancers
Flavor is one of the most important sensory attribute for food as it gives a satiety before even consumption. And in the case of meat products, flavors arising from the product itself make consumers to stick around the non-vegetarian foods. Therefore, while preparing a meat analog, ensuring the customers with similar flavor in essential. In many products, fat/oil is added extra, which can also serve as a precursor for flavoring by entrapping the organoleptic volatile components. Addition of flavoring agents is hence common in meat analog industry. These agents improve the acceptability of product not only by mimicking the flavors of meat products, but also by lowering the beany flavors generated (e.g. beany flavor developed for soy-based meat substitutes). A study conducted on mushroom concentrates for replacing monosodium glutamate or hydrolysed vegetable protein was effective when formulated at less than 1%. Also, simple sugars and sulfur-containing amino acids have strong impact on developing flavor, while other compounds like glycoprotein, monosodium glutamate, etc. helps to mask pungent sulphury taste or improves the meaty flavor [10, 11].
However, during extrusion process (or while undergoing treatments at high temperature and pressure), it undergoes various physiochemical changes, making the whole process a complex. This results in loss of natural and added flavors like spices and other agents. Conversely, application of high temperature give rise to reactions like Maillard reaction, where amino acid and sugars present in the matter creates a distinctive flavor. This improves sensory characteristics – flavor and taste, even though it is risky if not optimized properly by reason of the generation of off-flavor. Among numerous aromas available in meat products, roast and smoked aromas are desired by many consumers. Additionally, several studies shown that furans and thiophenes containing sulfur or sulfur-containing heterocyclic compounds imparts strong meaty strong meaty-roasty-flavor to finished products [26].
6.4 Coloring agents
In meat products, degree of color change and color characteristic are very important, hence it is essential to maintain same color attributes in meat analogues. This can be achieved by incorporating edible additives which imparts desired color in final product. For example, protein from soy and wheat (gluten) possess yellow-brow color and is much brighter than original cooked meat and very different from raw meat color. Edible food color are used such caramel, annatto, carotene, turmin and cumin as they are heat stable. Other colors may be used in meat analogue are beet root and betanine extracts and reducing sugars for browning characteristics in Millard reaction in presence of protein. Such reducing sugars are mannose, lactose, xylose, arabinose, dextrose and maltose. In general, coloring solutions are added with proteins before extrusion. But still majorly meat analogues have poor color quality due to improper balance of pH between meat alternative products and color solution. This issue can be resolve by addition of appropriate acids alone or in combination like acetic acid, citric acid and lactic acids. Also, color retention agents like hydrated alginate or maltodextrin can be added to control the color migration from meat alternative products [26].
6.5 Advantages and disadvantages
The expanding world’s population facing the problem due to lack of food led to hunger issues along with preserving ecosystem. In 20th century, the drastic nutritional transition was developed and presents livestock as a major available protein source globally. However, consumption of animal products also reported with various serious food safety issues.
Meat and poultry products are popular and consumed all over the world but many ethical, traditional and environment issues forced the production of meat analogues. Plant based many products were designed recently to substitute the conventional meat products. The basic criteria of protein for the meat analogue are essential such as oil and water holding capacity. During the slaughtering of animals, food animals were reared which is a conversion of vegetable protein to meat protein. This process required many resources like water, fodder, feed and so on. Also, crop production required low inputs comparatively. Thus, production of meat reported with inefficient compare to plant based meat analogue. As per Pimentel and Pimentel [39], meat production required more water in comparison with plant crops (approximately 100 times more). The requirement of water in human diets, for meat diets per person in a year was the double than the vegan diets per person in a year. Meat products greatly depend on meat analogue which further vary with consumer acceptability, cost and legal criteria of the country. Along with this, the current living style associated with health diseases encourages the production of plant based meat analogue. Broadly the major concerns with meat products are classified as environmental issues, animal welfare issues and public issues. The expenditure of huge amount of natural resources and emission of greenhouse gases by the meat productions enhances the ecological burden which led to deforestation also. Animal welfare issues involve the unethically torturing and slaughtering process. This sometimes led to forceful and cruel transportation of animals. Public health issues comes in picture when the over consumption of meat reported resulting in development of ischemic heart disease and cause of 1.8 million deaths every year [40]. Larsson and Wolk [41] reported the colorectal cancer risk associated with consumption of red meat (120 g red meat per day or 30 g processed meat/day). Salmonella, Campylobacter and E.coli pathogen outbreaks reported several times all over the world which is also found in meat products. These major issues raise the food safety and public health concerns and studies. Meat analogue have advantage of producing various shape and size like sheets, cubes, disk etc. with desired color.
In terms of nutrition and sensory, still no plant based meat product was successfully developed which can completely replace the meat products. The plant based meat substitute lacks with the similar mouthfeel due to the hardy and rubbery texture of meat analogues. The other drawback reported for the plant based meat analogue is off-flavors. Aforementioned, sensory attributes of plant based meat analogue still lacking leading to the undesirable flavors in the end product. Due some allergic reactions, not all plants can be used for production of meat analogues which is an important health concern. Major disadvantage for the meat analogue is related to its production process which involves 4 steps starting from cultivation of plant crop followed by protein concentration. Further, formulation and texturizing of meat substitute and marketing add up the various unit operations. In comparison with animal meat, few unit operations are required.
6.6 Laws and regulations
The health importance in protein in diet is scientifically documented and in 1999, FDA (Food and Drug Administration, U.S.A.) also recognized soy protein as blood cholesterol ingredient when consume 25 g every day when included in regular diet. This statement led to utilization of plant proteins in different health and function food products [42]. In 2016, GPA (Green Protein Alliance: multi-stakeholder platform with other partners) in Netherlands, focused on protein consumption balance to 50:50 from 63:37(animal:plant sources) by 2025 [15, 16]. In a study, an American consume 112 g protein (77 g protein from animal source and 35 g plant source) in daily diet and RDA for protein in adult is 56 g from both type of diet (vegan and non-vegan). These data conclude that consumption of protein is twice than RDA [39]. Incorporation of plant based protein in meat analogue related products will be helpful in balancing the proteins by following standardizing the nutrient allowance.
6.7 Future prospectus and challenges
The real challenge for the production of meat analogue is to attain same sensory attributes like taste, texture, smell, aroma, etc.). Different food researcher and scientist introduced various techniques such as extrusion and shearing were used to produce desired texture. Another challenge was discussed is in terms of nutritional profile and only 30% protein was reported in meat alternatives. However, Protein Digestibility Corrected Amino Acid Score (PDCAAS) should be focused further for complete replacement of meat analogues with meat products. Not only plant, but other source of meat analogue like microbes (bacteria, yeast, algae) and mushrooms can be used which may fit with the human diet and consumer taste. But maximum attention can be devoted to improve mouth-feel properties meat substitutes which is low in commercially available meat analogue. The large scale production of meat analogue still a challenge until the low sensory attributes of meat substitutes solved and thereby, it will take time to shift the purchasing habits of consumers. In market terms, future of meat analogues is safe and demand is increasing by passing year. For now, meat substitute are viable only for to those vegan diet depended consumers. Presently, the willingness of consuming meat analogue is between low to moderate and availability of low varieties of meat alternates influence its market success, although demand is growing every year. For all protein producers to have better connectivity to consumers there will need to be better investment in systems for efficiency and quality, overlaid with welfare, environmental and health standards.
7. Conclusion
There is a high demand of meat analogue based on plant protein which is growing every year. The development of meat alternative is useful not only to vegan consuming diet but also focus in the environment sustainability and consumer health safety prospective with higher or at least similar benefits as animal meat products. But still the availability and variety of plant based meat analogue is very limited in global market which may be due to several issues. One of the major concerns is how to get the exact texture and flavor in the meat substitutes, and this has resulted in development of the Umami taste. Furthermore, issues related with production of meat analogues like mouth-feel is biggest barrier in the acceptance and replacement of real meat products from the market. Another point is that cultured meat products are not promoted in markets till date due to its complex production procedures and unreported health concerns and their safety issues. The production of meat analogue using plant protein can be considered as a safer and sustainable way to provide the health conscious people an alternate to balance the recommended dietary allowance specially for the proteins without the concerns of the saturate fat intakes. Further, the market trends suggests that there is a huge potential of such innovative food materials in the market which is further expected to grow in the near future as some of the big players of the food processing sector are investing heavily in this sector for the potential improvement in the existing products or the development of the new innovative products for all.
Acknowledgments
The authors are thankful to Lovely Professional University Phagwara, Punjab Agricultural University Ludhiana and Dr. YS. Parmar University of Horticulture and Forestry Solan for providing infrastructure and financial support for the study.
Conflict of interest
The authors declare that they have no conflict of interest.
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Technological interventions like extrusion texturization has enabled the food engineers to create the imitation meat which approximates the esthetic attributes (texture, flavor, and appearance, binding ability, chewiness, firmness or softness) and/or chemical nature of meat. These texturized plant proteins are healthier and economical meat substitutes with sufficient opportunity to manage modify or change their functional properties in accordance to specific consumer demands.",reviewType:"peer-reviewed",bibtexUrl:"/chapter/bibtex/74234",risUrl:"/chapter/ris/74234",signatures:"Satish Kumar, Vikas Kumar, Rakesh Sharma, Anna Aleena Paul, Priyanka Suthar and Rajni Saini",book:{id:"8158",type:"book",title:"Veganism",subtitle:"a Fashion Trend or Food as a Medicine",fullTitle:"Veganism - a Fashion Trend or Food as a Medicine",slug:"veganism-a-fashion-trend-or-food-as-a-medicine",publishedDate:"March 31st 2021",bookSignature:"Miljana Z. 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Jovandaric"}],productType:{id:"1",title:"Edited Volume",chapterContentType:"chapter",authoredCaption:"Edited by"}},authors:[{id:"85013",title:"Dr.",name:"Rakesh",middleName:null,surname:"Sharma",fullName:"Rakesh Sharma",slug:"rakesh-sharma",email:"drrakes@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"326252",title:"Assistant Prof.",name:"Satish",middleName:null,surname:"Kumar",fullName:"Satish Kumar",slug:"satish-kumar",email:"satishsharma1666@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"328958",title:"M.Sc.",name:"Anna Aleena",middleName:null,surname:"Paul",fullName:"Anna Aleena Paul",slug:"anna-aleena-paul",email:"annaaleena2610@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"330175",title:"M.Sc.",name:"Priyanka",middleName:null,surname:"Suthar",fullName:"Priyanka Suthar",slug:"priyanka-suthar",email:"sutharpriyanka709@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"341396",title:"Dr.",name:"Vikas",middleName:null,surname:"Kumar",fullName:"Vikas Kumar",slug:"vikas-kumar",email:"vkchoprafst@rediffmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null},{id:"341397",title:"Dr.",name:"Rajni",middleName:null,surname:"Saini",fullName:"Rajni Saini",slug:"rajni-saini",email:"rajni19972005@gmail.com",position:null,profilePictureURL:"//cdnintech.com/web/frontend/www/assets/author.svg",institution:null}],sections:[{id:"sec_1",title:"1. Introduction",level:"1"},{id:"sec_2",title:"2. Driving forces for the development of meat analogue",level:"1"},{id:"sec_3",title:"3. Comparative overview: plat proteins vs. animal proteins",level:"1"},{id:"sec_3_2",title:"3.1 Economy and sustainability",level:"2"},{id:"sec_4_2",title:"3.2 Nutritional and functional properties",level:"2"},{id:"sec_6",title:"4. Production technology",level:"1"},{id:"sec_7",title:"5. Common meat – substitutes available in the market",level:"1"},{id:"sec_7_2",title:"5.1 Soy-based products",level:"2"},{id:"sec_8_2",title:"5.2 Tofu",level:"2"},{id:"sec_9_2",title:"5.3 Tempeh",level:"2"},{id:"sec_10_2",title:"5.4 Textured soy protein(TSP)/soy meat",level:"2"},{id:"sec_11_2",title:"5.5 Cereal-based products",level:"2"},{id:"sec_12_2",title:"5.6 Seitan",level:"2"},{id:"sec_13_2",title:"5.7 Mycoproteins",level:"2"},{id:"sec_15",title:"6. Miscellaneous ingredients and their role",level:"1"},{id:"sec_15_2",title:"6.1 Binding agents",level:"2"},{id:"sec_16_2",title:"6.2 Fat/oil",level:"2"},{id:"sec_17_2",title:"6.3 Flavoring agents and taste enhancers",level:"2"},{id:"sec_18_2",title:"6.4 Coloring agents",level:"2"},{id:"sec_19_2",title:"6.5 Advantages and disadvantages",level:"2"},{id:"sec_20_2",title:"6.6 Laws and regulations",level:"2"},{id:"sec_21_2",title:"6.7 Future prospectus and challenges",level:"2"},{id:"sec_23",title:"7. Conclusion",level:"1"},{id:"sec_24",title:"Acknowledgments",level:"1"},{id:"sec_27",title:"Conflict of interest",level:"1"}],chapterReferences:[{id:"B1",body:'McMichael AJ, Powles JW, Butler CD, and Uauy R. (2007). Food, livestock production, energy, climate change, and health. Lancet, 370, 1253-1263'},{id:"B2",body:'Norat, T., Bingham, S., Ferrari, P., Slimani, N., Jenab, M., Mazuir, M., Overvad, K., Olsen, A., Tjønneland, A., Clavel, F. and Boutron-Ruault, M.C., 2005. Meat, fish, and colorectal cancer risk: The European prospective investigation into cancer and nutrition. Journal of the National Cancer Institute, 97(12), pp.906-916'},{id:"B3",body:'Rohrmann, S., Overvad, K., Bueno-de-Mesquita, H.B., Jakobsen, M.U., Egeberg, R., Tjønneland, A., Nailler, L., Boutron-Ruault, M.C., Clavel-Chapelon, F., Krogh, V. and Palli, D., 2013. Meat consumption and mortality-results from the European prospective investigation into cancer and nutrition. BMC Medicine, 11(1), p.63'},{id:"B4",body:'Bouvard, V., Loomis, D., Guyton, K.Z., Grosse, Y., Ghissassi, F.E., Benbrahim-Tallaa, L., Guha, N., Mattock, H., Straif, K. and Corpet, D., 2015. Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), pp.1599-1160'},{id:"B5",body:'IARC (The International Agency for Research on Cancer). 2015. World Health Organization, Q&A on the carcinogenicity of the consumption of red meat and processed meat. 2015-10-29)[2015-12-02].http://www. cancer. ie/content/qa-carcinogenicityconsumption-red-meat-and-processed-meat# sthash. iz4J5AxV. dpbs'},{id:"B6",body:'Micha, R., Khatibzadeh, S., Shi, P., Andrews, K.G., Engell, R.E. and Mozaffarian, D., Chronic Diseases Expert, G.(2015). Global, regional and national consumption of major food groups in 1990 and 2010: A systematic analysis including 266 country-specific nutrition surveys worldwide. British Medical Journal, 5(9), p.e008705'},{id:"B7",body:'Ismail, I., Hwang, Y.H. and Joo, S.T., 2020. Meat analog as future food: A review. Journal of Animal Science and Technology, 62(2), p.111'},{id:"B8",body:'Steinfeld, H., Gerber, P., Wassenaar, T., Castel, V., Rosales, M. and De Haan, C. (2006). In: Livestock’s long shadow: Environmental issues and options. Rome, Italy: FAO. FAO 978-92-5-195571-7'},{id:"B9",body:'Bruinsma, J. (2009). The resource outlook to 2050: By how much do land, water and crop yields need to increase by 2050? Rome, Italy: FAO. In: Expert Meeting on How to feed the World in 2050. http://www.fao.org/wsfs/forum2050'},{id:"B10",body:'Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., &Verma, A. K. (2017a). Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition, 57(5), 923-932'},{id:"B11",body:'Kumar, P., Chatli, M. K., Mehta, N., Singh, P., Malav, O. P., &Verma, A. K. (2017b). Meat analogues: Health promising sustainable meat substitutes. Critical Reviews in Food Science and Nutrition, 57(5), 923-932'},{id:"B12",body:'Siegrist, M., & Hartmann, C. (2019). Impact of sustainability perception on consumption of organic meat and meat substitutes. Appetite, 132, 196-202'},{id:"B13",body:'Malik, V. S., Li, Y., Tobias, D. K., Pan, A., & Hu, F. B. (2016). Dietary protein intake and risk of type 2 diabetes in US men and women. American Journal of Epidemiology, 183(8), 715-728'},{id:"B14",body:'Mariotti, F. (2019). Animal and plant protein sources and cardiometabolic health. Advances in Nutrition, 10(Supplement_4), S351-S366'},{id:"B15",body:'Tziva, M., Negro, S. O., Kalfagianni, A., &Hekkert, M. P. (2020a). Understanding the protein transition: The rise of plant-based meat substitutes. Environmental Innovation and Societal Transitions, 35, 217-231'},{id:"B16",body:'Tziva, M., Negro, S. O., Kalfagianni, A., &Hekkert, M. P. (2020b). Understanding the protein transition: The rise of plant-based meat substitutes. Environmental Innovation and Societal Transitions, 35, 217-231'},{id:"B17",body:'Zaheer, K., &Humayoun Akhtar, M. (2017). An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health. Critical Reviews in Food Science and Nutrition, 57(6), 1280-1293'},{id:"B18",body:'Dukariya, G., Shah, S., Singh, G., & Kumar, A. (2020). Soybean and its products: Nutritional and health benefits. J Nut Sci Heal Diet, 1(2), 22-29'},{id:"B19",body:'Scherf, K. A. (2019). Immunoreactive cereal proteins in wheat allergy, non-celiac gluten/wheat sensitivity (NCGS) and celiac disease. Current Opinion in Food Science, 25, 35-41'},{id:"B20",body:'Albuquerque, T. G., Nunes, M. A., Bessada, S. M., Costa, H. S., & Oliveira, M. B. P. (2020). Biologically active and health promoting food components of nuts, oilseeds, fruits, vegetables, cereals, and legumes. In Chemical Analysis of Food (pp. 609-656). Academic Press'},{id:"B21",body:'Hashempour-Baltork, F., Khosravi-Darani, K., Hosseini, H., Farshi, P., &Reihani, S. F. S. (2020). Mycoproteins as safe meat substitutes. Journal of Cleaner Production, 253, 119958'},{id:"B22",body:'Souza Filho, P. F., Andersson, D., Ferreira, J. A., &Taherzadeh, M. J. (2019). Mycoprotein: Environmental impact and health aspects. World Journal of Microbiology and Biotechnology, 35(10), 147'},{id:"B23",body:'Ajwalia, R. (2020). Meat alternative gaining importance over traditional meat products: A review. Food and Agriculture Spectrum Journal, 1(2)'},{id:"B24",body:'Ibañez, E., Herrero, M., Mendiola, J. A., & Castro-Puyana, M. (2012). Extraction and characterization of bioactive compounds with health benefits from marine resources: macro and micro algae, cyanobacteria, and invertebrates. In Marine bioactive compounds (pp. 55-98). Springer, Boston, MA'},{id:"B25",body:'Smetana, S., Mathys, A., Knoch, A., & Heinz, V. (2015). Meat alternatives: Life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment, 20(9), 1254-1267'},{id:"B26",body:'Kyriakopoulou, K., Dekkers, B., & van der Goot, A. J. (2019). Plant-based meat analogues. In Sustainable meat production and processing (pp. 103-126). Academic Press'},{id:"B27",body:'Wang, X., Luo, K., Liu, S., Zeng, M., Adhikari, B., He, Z., & Chen, J. (2018). Textural and rheological properties of soy protein isolate tofu-type emulsion gels: Influence of soybean variety and coagulant type. Food Biophysics, 13(3), 324-332'},{id:"B28",body:'Mani, V., & Ming, L. C. (2017). Tempeh and other fermented soybean products rich in isoflavones. In Fermented foods in health and disease prevention (pp. 453-474). Academic Press'},{id:"B29",body:'Amin, M. N. G., Kusnadi, J., Hsu, J. L., Doerksen, R. J., & Huang, T. C. (2020). Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R. Food Chemistry, 127411'},{id:"B30",body:'Alamu, E. O., &Busie, M. D. (2019). Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria. Cogent Food & Agriculture, 5(1), 1671749'},{id:"B31",body:'Pintado, T., & Delgado-Pando, G. (2020). Towards more sustainable meat products: Extenders as a way of reducing meat content. Food, 9(8), 1044'},{id:"B32",body:'Anwar, D., &Ghadir, E. C. (2019). Nutritional quality, amino acid profiles, protein digestibility corrected amino acid scores and antioxidant properties of fried tofu and seitan. Food and Environment Safety Journal, 18(3)'},{id:"B33",body:'Finnigan, T., Needham, L., & Abbott, C. (2017). Mycoprotein: a healthy new protein with a low environmental impact. In Sustainable protein sources (pp. 305-325). Academic Press'},{id:"B34",body:'Malav, O. P., Talukder, S., Gokulakrishnan, P., & Chand, S. (2015). Meat analog: A review. Critical Reviews in Food Science and Nutrition, 55(9), 1241-1245'},{id:"B35",body:'Asgar, M. A., Fazilah, A., Huda, N., Bhat, R., & Karim, A. A. (2010). Nonmeat protein alternatives as meat extenders and meat analogs. Comprehensive Reviews in Food Science and Food Safety, 9(5), 513-529'},{id:"B36",body:'Arora, B., Kamal, S., & Sharma, V. P. (2017). Effect of binding agents on quality characteristics of mushroom based sausage analogue. Journal of Food Processing and Preservation, 41(5), e13134'},{id:"B37",body:'Gwiazda, S., Noguchi, A., &Saio, K. (1987). Microstructural studies of texturized vegetable protein products: Effects of oil addition and transformation of raw materials in various sections of a twin screw extruder. Food Structure, 6(1), 8'},{id:"B38",body:'Cheftel, J. C., Kitagawa, M., &Queguiner, C. (1992). New protein texturization processes by extrusion cooking at high moisture levels. Food Reviews International, 8(2), 235-275'},{id:"B39",body:'Pimentel, D., & Pimentel, M. (2003). Sustainability of meat-based and plant-based diets and the environment. The American Journal of Clinical Nutrition, 78(3), 660S–663S'},{id:"B40",body:'Key, T. J., Davey, G. K., & Appleby, P. N. (1999). Health benefits of a vegetarian diet. Proceedings of the Nutrition Society, 58(2), 271-275'},{id:"B41",body:'Larsson, S. C., &Wolk, A. (2006). Meat consumption and risk of colorectal cancer: A meta-analysis of prospective studies. International Journal of Cancer, 119(11), 2657-2664'},{id:"B42",body:'Cho, M. J. (2010). Soy protein functionality and food bar texture. In Chemistry, texture, and flavor of soy (pp. 293-319). American Chemical Society'}],footnotes:[],contributors:[{corresp:"yes",contributorFullName:"Satish Kumar",address:"satishsharma1666@gmail.com",affiliation:'
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India
Food Technology and Nutrition, School of Agriculture, Lovely Professional University, India
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Print copies of our publications are most often purchased by universities, libraries, institutions and academia personnel, hence increasing the visibility and outreach of our authors' published work among science communities and institutions.
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Our books are available at our direct Print Sales Department and through selected representatives throughout the world.
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Books International
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Representative for: Brunei, Cambodia, Indonesia, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand, Vietnam (ASEAN)
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China Publishers Services Ltd - CPS
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Representative for: China, Taiwan, Hong Kong
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India - CBS Publishers & Distributors Pvt. Ltd.
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Representative for: India, Bangladesh, Pakistan, Sri Lanka, Bhutan, Nepal, Maldives, Iran, Algeria, Bahrain, Egypt, Iraq, Israel, Jordan, Kuwait, Lebanon, Libya, Malta, Morocco, Oman, Qatar, Saudi Arabia, Syria, Tunis, United Arab Emirates and Yemen
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LSR Libros Servicios y Representaciones S.A. de C.V
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Pain in SCD is relatively more complicated than other conditions associated with pain requiring understanding of the pathobiology of pain specific to SCD. The characterization of pain to define the diverse modalities of nociception in SCD is currently under progress via human studies accompanied by transgenic mouse models of SCD. Sickle pathobiology characterized by oxidative stress, inflammation and vascular dysfunction contributes to both peripheral and central nociceptive sensitization via mast cell activation in the periphery, and reactive oxygen species and glial activation and endoplasmic reticulum stress in the spinal cord among other effectors. These effects are mediated via several cellular receptors, which can be targeted to produce positive therapeutic outcomes. In this chapter, we will discuss the present understanding of molecular mechanisms of SCD pain and outline the mechanism‐based translational potential of novel actionable targets to treat SCD pain.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Anupam Aich, Alvin J Beitz and Kalpna Gupta",authors:[{id:"183384",title:"Prof.",name:"Kalpna",middleName:null,surname:"Gupta",slug:"kalpna-gupta",fullName:"Kalpna Gupta"},{id:"187313",title:"Prof.",name:"Alvin J",middleName:null,surname:"Beitz",slug:"alvin-j-beitz",fullName:"Alvin J Beitz"},{id:"187314",title:"Dr.",name:"Anupam",middleName:null,surname:"Aich",slug:"anupam-aich",fullName:"Anupam Aich"}]},{id:"51543",doi:"10.5772/64234",title:"Leg Ulceration in Sickle Cell Disease: An Early and Visible Sign of End‐Organ Disease",slug:"leg-ulceration-in-sickle-cell-disease-an-early-and-visible-sign-of-end-organ-disease",totalDownloads:2005,totalCrossrefCites:2,totalDimensionsCites:5,abstract:"Introduction: Leg ulcers are a frequent and debilitating complication of sickle cell disease (SCD), particularly of the SS genotype. The prevalence of leg ulcers in patients with sickle cell disease (SCD) varies geographically ranging widely from 75% in Jamaica to as low as 1% in Saudi Arabia. The prevalence of leg ulcers in the Cooperative Study of Sickle Cell Disease (CSSCD) in the United States was 5% in SS genotype with the incidence increasing with age. As patients with SCD have increasingly improved survival, the prevalence of leg ulcers is likely to be higher. These ulcers are slow to heal, have a high rate of recurrence, and are associated with severe unremitting pain and depression, thus leading to high healthcare costs. Despite being a well‐recognized complication of SCD, there are no specifically designed evidence‐based guidelines to help clinicians manage these patients.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Aditi P. Singh and Caterina P. Minniti",authors:[{id:"184747",title:"M.D.",name:"Caterina",middleName:null,surname:"Minniti",slug:"caterina-minniti",fullName:"Caterina Minniti"},{id:"186829",title:"Dr.",name:"Aditi",middleName:null,surname:"Singh",slug:"aditi-singh",fullName:"Aditi Singh"}]},{id:"52109",doi:"10.5772/64862",title:"Point‐of‐Care Testing in Sickle Cell Disease",slug:"point-of-care-testing-in-sickle-cell-disease",totalDownloads:2209,totalCrossrefCites:2,totalDimensionsCites:4,abstract:"Sickle cell disease is one of the most common inherited blood disorders. Universal screening and central laboratory diagnostics have improved early identification of affected individuals and helped to reduce childhood mortality in high‐resource countries. Additional methods of centralized diagnostics have also been developed in some low resource areas in partnership with private companies, local governments and academic US‐based institutions. However, these techniques require expansive infrastructure and government partnership for success. Thus, many individuals living in low‐resource settings are often not diagnosed until late childhood when they present with clinical symptoms. In addition, confirmation of disease in affected individuals in the urgent care setting remains limited in both high‐ and low‐resource areas due to the use of batched testing methods. All of the current diagnostic methods rely on advanced laboratory systems and are often prohibitively expensive and time‐consuming. To address this need and improve the capacity for timely diagnosis, novel methods for point‐of‐care testing for sickle cell disease are currently in process.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Julie Kanter",authors:[{id:"184260",title:"Dr.",name:"Julie",middleName:null,surname:"Kanter",slug:"julie-kanter",fullName:"Julie Kanter"}]},{id:"23216",doi:"10.5772/25999",title:"Inherited Thrombophilia and the Risk of Vascular Events",slug:"inherited-thrombophilia-and-the-risk-of-vascular-events",totalDownloads:2517,totalCrossrefCites:1,totalDimensionsCites:3,abstract:null,book:{id:"820",slug:"thrombophilia",title:"Thrombophilia",fullTitle:"Thrombophilia"},signatures:"Ivana Novaković, Dragana Cvetković and Nela Maksimović",authors:[{id:"65224",title:"Prof.",name:"Ivana",middleName:null,surname:"Novaković",slug:"ivana-novakovic",fullName:"Ivana Novaković"},{id:"72497",title:"Prof.",name:"Dragana",middleName:null,surname:"Cvetkovic",slug:"dragana-cvetkovic",fullName:"Dragana Cvetkovic"},{id:"72498",title:"BSc.",name:"Nela",middleName:null,surname:"Maksimovic",slug:"nela-maksimovic",fullName:"Nela Maksimovic"}]},{id:"23222",doi:"10.5772/25522",title:"Pathogenic Mechanisms of Thrombosis in Antiphospholipid Syndrome (APS)",slug:"pathogenic-mechanisms-of-thrombosis-in-antiphospholipid-syndrome-aps-",totalDownloads:3294,totalCrossrefCites:0,totalDimensionsCites:3,abstract:null,book:{id:"820",slug:"thrombophilia",title:"Thrombophilia",fullTitle:"Thrombophilia"},signatures:"Marina P. Sikara, Eleftheria P. Grika and Panayiotis G. Vlachoyiannopoulos",authors:[{id:"63571",title:"Dr.",name:"Panayiotis",middleName:null,surname:"Vlachoyiannopoulos",slug:"panayiotis-vlachoyiannopoulos",fullName:"Panayiotis Vlachoyiannopoulos"},{id:"71014",title:"Dr",name:"Marina P.",middleName:null,surname:"Sikara",slug:"marina-p.-sikara",fullName:"Marina P. Sikara"},{id:"122398",title:"Dr.",name:"Eleftheria P.",middleName:null,surname:"Grika",slug:"eleftheria-p.-grika",fullName:"Eleftheria P. Grika"}]}],mostDownloadedChaptersLast30Days:[{id:"51643",title:"The Cardiomyopathy of Sickle Cell Disease",slug:"the-cardiomyopathy-of-sickle-cell-disease",totalDownloads:2103,totalCrossrefCites:0,totalDimensionsCites:0,abstract:"Cardiac morbidity, early mortality, and sudden death are the major consequences of sickle cell disease (SCD) in patients surviving into adulthood. Pulmonary hypertension (PH), elevated tricuspid regurgitant jet velocity (TRV), and diastolic dysfunction have all been identified to correlate with early mortality in adults with SCD. However, the unifying pathophysiology behind these abnormalities and its connection with early mortality and sudden death have not been recognized previously. We have found that SCD patients have a unique cardiomyopathy characterized by restrictive physiology (diastolic dysfunction, left atrial dilation and normal systolic function) superimposed on features of hyperdynamic circulation (left ventricular [LV] enlargement and eccentric LV hypertrophy. The restrictive cardiomyopathy of SCD causes pulmonary congestion and post-capillary PH. This can be detected by a mild elevation in TRV, which is likely a marker of the SCD-related cardiomyopathy rather than pulmonary arterial disease. Similar to other restrictive cardiomyopathies, the SCD cardiomyopathy predisposes to arrhythmias and sudden death, even when pulmonary pressures are not severely elevated. We have also found that diffuse myocardial fibrosis is common in SCD and may underlie the diastolic dysfunction, but more studies are needed to understand the mechanisms of SCD-related cardiomyopathy and to identify new therapies to decrease cardiac morbidity and improve the life expectancy of SCD patients.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Omar Niss and Charles T. Quinn",authors:[{id:"183945",title:"Dr.",name:"Charles",middleName:null,surname:"Quinn",slug:"charles-quinn",fullName:"Charles Quinn"},{id:"183952",title:"Dr.",name:"Omar",middleName:null,surname:"Niss",slug:"omar-niss",fullName:"Omar Niss"}]},{id:"51391",title:"Pulmonary Complications and Lung Function Abnormalities in Children with Sickle Cell Disease",slug:"pulmonary-complications-and-lung-function-abnormalities-in-children-with-sickle-cell-disease",totalDownloads:1738,totalCrossrefCites:0,totalDimensionsCites:0,abstract:"The pulmonary complications of sickle cell disease (SCD) have a high morbidity and mortality. Fatal pulmonary complications occur in 20% of adults; those with sickle chronic lung disease (SCLD) and pulmonary hypertension have a significantly increased mortality. Treatment of SCLD is only supportive. Recurrent acute chest syndrome (ACS) episodes are the major risk factor for SCLD, and ACS is the leading cause of death. Adults with SCD tend to have restrictive lung function abnormalities, whereas, in children, obstructive abnormalities are more frequent. Lung function abnormalities are common even in young children and may reflect their chronic anaemia and increased pulmonary capillary blood volume, which increases airway obstruction and may be responsible for their increased wheezing. Whether more aggressive treatment of anaemia would improve lung function and long-term outcomes merits testing. Children with SCD experience a decline in lung function, which is most rapid in younger children in whom ACS episodes are most common highlighting the importance of identifying effective strategies to prevent and optimally treat ACS.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Anne Greenough",authors:[{id:"183766",title:"Prof.",name:"Anne",middleName:null,surname:"Greenough",slug:"anne-greenough",fullName:"Anne Greenough"}]},{id:"51531",title:"Phytotherapy and the Relevance of Some Endogenous Antioxidant Enzymes in Management of Sickle Cell Diseases",slug:"phytotherapy-and-the-relevance-of-some-endogenous-antioxidant-enzymes-in-management-of-sickle-cell-d",totalDownloads:2309,totalCrossrefCites:0,totalDimensionsCites:0,abstract:"Introduction: Sickle cell disease (SCD) is one of the most devastating diseases ravaging most populations.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Israel Sunmola Afolabi, Iyanuoluwa O. 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The prevalence of leg ulcers in patients with sickle cell disease (SCD) varies geographically ranging widely from 75% in Jamaica to as low as 1% in Saudi Arabia. The prevalence of leg ulcers in the Cooperative Study of Sickle Cell Disease (CSSCD) in the United States was 5% in SS genotype with the incidence increasing with age. As patients with SCD have increasingly improved survival, the prevalence of leg ulcers is likely to be higher. These ulcers are slow to heal, have a high rate of recurrence, and are associated with severe unremitting pain and depression, thus leading to high healthcare costs. Despite being a well‐recognized complication of SCD, there are no specifically designed evidence‐based guidelines to help clinicians manage these patients.",book:{id:"5318",slug:"sickle-cell-disease-pain-and-common-chronic-complications",title:"Sickle Cell Disease",fullTitle:"Sickle Cell Disease - Pain and Common Chronic Complications"},signatures:"Aditi P. Singh and Caterina P. 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\r\n\tTransforming our World: the 2030 Agenda for Sustainable Development endorsed by United Nations and 193 Member States, came into effect on Jan 1, 2016, to guide decision making and actions to the year 2030 and beyond. Central to this Agenda are 17 Goals, 169 associated targets and over 230 indicators that are reviewed annually. The vision envisaged in the implementation of the SDGs is centered on the five Ps: People, Planet, Prosperity, Peace and Partnership. This call for renewed focused efforts ensure we have a safe and healthy planet for current and future generations.
\r\n
\r\n\t
\r\n
\r\n\tThis Series focuses on covering research and applied research involving the five Ps through the following topics:
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\r\n
\r\n\t1. Sustainable Economy and Fair Society that relates to SDG 1 on No Poverty, SDG 2 on Zero Hunger, SDG 8 on Decent Work and Economic Growth, SDG 10 on Reduced Inequalities, SDG 12 on Responsible Consumption and Production, and SDG 17 Partnership for the Goals
\r\n
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\r\n\t2. Health and Wellbeing focusing on SDG 3 on Good Health and Wellbeing and SDG 6 on Clean Water and Sanitation
\r\n
\r\n\t
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\r\n\t3. Inclusivity and Social Equality involving SDG 4 on Quality Education, SDG 5 on Gender Equality, and SDG 16 on Peace, Justice and Strong Institutions
\r\n
\r\n\t
\r\n
\r\n\t4. Climate Change and Environmental Sustainability comprising SDG 13 on Climate Action, SDG 14 on Life Below Water, and SDG 15 on Life on Land
\r\n
\r\n\t
\r\n
\r\n\t5. Urban Planning and Environmental Management embracing SDG 7 on Affordable Clean Energy, SDG 9 on Industry, Innovation and Infrastructure, and SDG 11 on Sustainable Cities and Communities.
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\r\n\tThe series also seeks to support the use of cross cutting SDGs, as many of the goals listed above, targets and indicators are all interconnected to impact our lives and the decisions we make on a daily basis, making them impossible to tie to a single topic.
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