Targeted protein degradation (TPD) is an emerging therapeutic strategy that leverages the natural protein degradation systems of cells to eliminate disease-associated proteins selectively. Unlike traditional small molecule inhibitors, which merely suppress protein activity, TPD degrades target proteins directly, offering a novel approach to addressing undruggable proteins. The two most extensively studied TPD technologies, proteolysis-targeting chimeras (PROTACs) and molecular glues (MGs), utilize the ubiquitin–proteasome system to induce TPD. PROTACs function as bifunctional molecules that recruit an E3 ubiquitin ligase (E3 ligase) to a target protein, leading to its ubiquitination and subsequent degradation, while MGs enhance protein–protein interactions to facilitate ubiquitination and protein clearance. These approaches have shown promising therapeutic potential in treating cancer, neurodegenerative disorders, and autoimmune diseases, with several compounds currently undergoing clinical trials. Despite these advances, challenges such as limited bioavailability, pharmacokinetic constraints, and target selectivity remain obstacles to the widespread application of TPDbased therapies. Recent developments, including the discovery of novel E3 ligases, linker optimization, and AI-driven drug design, have addressed these limitations, paving the way for the next generation of precision-targeted therapeutics. This paper provides a comprehensive overview of the mechanisms, applications, and future directions of PROTACs and MGs in drug discovery, highlighting their potential to revolutionize modern targeted therapy.

The 5-enolpyruvylshikimate-3-phosphate synthase (EPSPS) gene derived from Agrobacterium sp. strain CP4 is known to confer herbicide resistance. It has been extensively utilized in the development of living modified organism (LMO) over the past 25 years. With increasing importation of LMO agricultural products, there is a growing need for rapid and reliable detection methods for detecting the CP4 EPSPS protein. In this study, a rapid immunoassay kit based on the lateral flow assay (LFA) principle was developed to detect herbicide-resistant crops. Using recombinant CP4 EPSPS protein developed by the National Institute of Ecology, two in-house antibodies were produced and evaluated alongside two commercially available antibodies. The optimized antibody combination demonstrated a detection limit of 1%, exhibiting superior sensitivity and accuracy to an existing commercial rapid kit. Furthermore, the developed kit showed shorter analysis time and higher cost efficiency, significantly improving its applicability in field settings. These advancements highlight the potential of this rapid immunoassay kit not only for domestic and international market penetration, but also as a critical tool for advancing GMO detection technologies.

The rapid increase in global meat consumption, driven by population growth and economic development, has intensified concerns about the sustainability of protein supply. Moreover, conventional livestock production significantly affects the environment and human health, further underscoring the need for alternative protein sources. Alternative proteins, including those derived from plants, mycelium, and insects, as well as cultured meat, offer sustainable and nutritionally viable substitutes for traditional animal-based proteins. Among these, mushroom-based alternative proteins demonstrate exceptional environmental, nutritional, and functional advantages. In particular, mushroom-derived proteins can closely replicate meatlike tastes and textures, positioning them as promising candidates in the rapidly growing alternative protein market. In this review, we provide a comprehensive analysis of recent advancements in the production of mushroom-based alternative protein, focusing specifically on mycelium cultivation techniques, edible mushroom applications, and production process innovations. Furthermore, we evaluate the nutritional composition, bioactive compounds, and associated health benefits, along with economic feasibility and consumer acceptance, all supported by empirical evidence. We extensively discuss technological innovations aimed at optimizing texture and reducing production costs. Finally, we propose concrete policy recommendations for fostering sustainable growth in the alternative protein industry, emphasizing regulatory frameworks, research investments, and consumer education strategies.

Laetiporus sulphureus, commonly known as ”chicken of the woods”, due to its chicken-like flavor, texture, and aroma, is a species of mushroom with high potential as an alternative to meat, given its reported protein content of 11% to 21%. This study was conducted to determine the optimal substrate composition for efficient mycelial production of L. sulphureus for use as an alternative to meat. Two types of sawdust, Populus deltoides and Quercus acutissima, and eight nutrient sources were applied in single and mixed compositions. Analysis of mycelial growth revealed that the media containing P. deltodies and Q. acutissima, only supplemented with beet pulp, had the highest mycelial extension, of 106.7 mm and 101.3 mm, respectively. In addition, protein content analysis revealed that the combinations with the highest protein content in mycelia were cultivated on P. deltodies sawdust supplemented with a mixture of beet pulp and corn (21.3%), and on Q. acutissima sawdust supplemented with cottonseed hull (22.0%). The optimal substrate compositions identified in this study will serve as fundamental data for the large-scale production of L. sulphureus mycelia as an alternative to meat.

In this study, conjugates were prepared via dry heat-induced glycosylation with maltodextrin (MD) to enhance the functional properties of sesame meal protein extract (SMPE). With the progress of conjugation, the specific protein bands of SMPE decreased and new bands appeared in the higher molecular weight range (approximately 170 kDa). The FT-IR spectra confirmed the structural modifications resulting from Maillard reaction-driven covalent bonding between SMPE and MD. The solubility and emulsifying properties—emulsifying activity index (EAI) and emulsifying stability index (ESI)—of the conjugates showed little variation with dry-heat treatment time, but they were significantly influenced by the dextrose equivalent (DE) of MD. Solubility was highest when SMPE was conjugated with MD of DE 4–7 at both 12 h (19.38%) and 24 h (20.54%) and decreased as DE increased. Notably, the three-way ANOVA results showed that the emulsifying properties improved significantly with higher DE of MD. The EAI and ESI of SMPE conjugated with MD of DE 16.5–19.5 increased by 1.52- and 1.41-fold, respectively, when compared with the control SMPE. These findings suggest that the SMPE-MD conjugates have promising potential for applications in food systems that require enhanced emulsifying properties.

Oral cancer has a high mortality rate, making early diagnosis crucial for effective treatment and prognosis. Unlike other cancers, oral cancer develops in the oral cavity, enabling direct contact between saliva and cancer cells. Therefore, saliva is a more useful diagnostic tool than serum or tissue. When DNA, RNA, or proteins produced by cancer cells enter the saliva, they can be easily detected as tumor markers. Therefore, salivary biomarkers can serve as a noninvasive alternative to serum- or tissue-based biomarkers. Early diagnosis is essential for increasing the treatment success rate, improving prognosis, and enhancing post-treatment recovery, ultimately improving the quality of life. Proteins are essential molecules involved in key processes, such as the development, growth, death, and metastasis of oral cancer. Recent advancements in molecular biology and salivary proteomics have enabled the detection and analysis of numerous proteins in saliva. Many of these protein molecules are currently the focus of extensive research. This article aims to review the potential of saliva as a diagnostic tool, techniques for detecting protein biomarkers, and salivary protein biomarkers for oral cancer diagnosis.

To utilize textured vegetable protein (TVP) instead of meat in kimchi stew, TVP of different sizes were added to kimchi stew under different cooking conditions. Canned Kimchi stew was prepared by adding processed TVP. Physicochemical quality characteristics and antioxidant activities of the broth, kimchi, and meat (or TVP) were measured. The pH and salinity did not show a significant difference between treatment groups in the broth or kimchi. However, the TVP treatment group showed higher pH and lower salinity than the control group. There was no significant difference in color between control group and TVP-treated groups. In terms of texture, the control group had the lowest hardness, gumminess, and chewiness, followed by TVP-1 and TVP-2 manufactured after pre-cooking, which showed lower hardness, gumminess, and chewiness. The smaller the size of the TVP, the lower the hardness, gumminess, and chewiness. Results of shear force were consistent with those of hardness. Contents of flavonoid and polyphenol compounds as antioxidant components did not increase or decrease with the addition of TVP. There were no significant differences in antioxidant activities among experimental groups.

This study optimized the gelling agent and rice protein ratio for developing elderly friendly jelly using a response surface methodology. Response surface analysis was conducted with a gelling agent (0.1, 0.2, and 0.3%) and rice protein (3, 6, and 9%) set as independent variables. Increasing the gelling agent and rice protein ratio raised the pH while lowering the total acidity. The sugar content decreased nonlinearly with a higher gelling agent ratio. The lightness (L) and yellowness (b) differed according to the addition ratios of each ingredient, and the hardness peaked at 0.3% gelling agent and 6% rice protein, but excessive rice protein addition led to a decrease in hardness. Response surface analysis indicated an optimal formulation of 0.16% gelling agent and 6.41% rice protein, with all response variables aligning within the predicted ranges, validating the model.

To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

This study aimed to analyze crude protein, amino acid and bioactive changes in Phellinus linteus HN00K9 cultured oat. The crude protein content of P. linteus cultured oat (PCO) was 12.9%, which was higher than that of uncultured oats (UCO) as control at 11.26%. The total free amino acid contents of PCO and UCO were 11,4 mg/100 g and 9,686.205 mg/100 g, respectively. Glutamic acid accounted for 21% of the total amino acids of PCO, and the histidine content was increased by more than 51% in PCO compared to UCO. The total polyphenol content of PCO was 275 mg GAE/g, which was more than twice that of UCO (135 mg). The DPPH radical scavenging activity was 15.5% in PCO, which was more than five times that of UCO (3.5%). The β-glucan content of PCO was 12.5 g/100 g, which was more than five times that of UCO (3.2 g/100 g). Therefore, it is believed that PCO can be utilized as a material for various functional foods.

This study investigated the physical, thermal, rheological, and binding properties of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures. The anionic gums used in this study were sodium alginate (NaA), low-methoxyl amidated pectin (LMA), l-carrageenan (lCA), and gellan gum (GLG). The study found that FBC successfully incorporated the minced textured vegetable protein (TVP), but the formed TVP block had a fragile and soft texture. The water absorption index decreased in FBC-NaA and FBC-LMA mixtures but increased in FBC-lCA and FBC-GLG mixtures. The water solubility index decreased by adding NaA, LMA, and lCA, excluding GLG, to FBC. Adding anionic gums to FBC decreased solubility, while the swelling power was reversed in FBC-anionic gum mixtures, except for the FBC-LMA mixture. The addition of anionic gums to FBC increased melting onset and peak temperatures compared to FBC. The G′ value of FBC and FBC-anionic gum mixtures increased with temperature, indicating their thermogelling characteristic. The hardness of hamburger patties prepared with minced TVP and FBC or FBC-anionic gum mixtures generally tended to increase upon reheating, refrigeration, and reheating after refrigeration. The study concluded that the FBC-anionic gum mixtures have significant potential for binding different types of TVPs, highlighting its practical application.

This study investigated the impact of hydrolyzed plant proteins on the physical, thermal, and rheological properties of rice flour (RF) for protein fortification for the elderly and general food systems. Faba bean protein concentrate and chickpea flour were first treated with polysaccharide hydrolyzed enzymes (control; CTFP and CTCF, respectively) and subsequentially with protease hydrolyzed enzymes (hydrolyzed protein material; HZFP and HZCF, respectively). The addition of CTFP and HZFP enhanced the swelling power of RF, whereas the CTCF and HZCF exhibited the opposite trends. Adding all controls and hydrolyzed protein materials to RF increased the solubility and gelatinization temperature and decreased the gelatinization enthalpy. The HZFP addition successfully developed the pasting viscosity of RF, whereas the others did not. The RF-HZFP mixture had a higher peak viscosity than RF but lower trough, breakdown, final, and setback viscosities. These findings suggest that the controls and hydrolyzed protein materials studied here could be used as sources for protein fortification of foods, particularly for the elderly, with minimal changes in textural and rheological characteristics, thereby contributing to the development of nutritious and palatable food products.

Ischemic stroke is a high mortality disease that causes irreversible damage. Chlorogenic acid is a polyphenolic substance with neuroprotective properties. Bcl-2 family proteins perform a critical role in apoptosis process. Bcl-2 and Bcl-xL are anti-apoptotic proteins that prevent cell death, and Bax and Bad are pro-apoptotic proteins that promote apoptosis. We investigated whether chlorogenic acid modulates Bcl-2 family proteins during focal cerebral ischemia. We made a rat model of ischemic stroke by performing middle cerebral artery occlusion (MCAO). Chlorogenic acid (30 mg/kg) or phosphate-buffered saline was treated via intraperitoneal injection 2 hr before MCAO. Neurological behavioral tests were performed 24 hr after MCAO damage and cortical tissues were collected. Reverse transcription-PCR, Western blot, and immunofluorescence staining were performed to observe changes in Bcl-2 family proteins expression. MCAO-damage induced neurobehavioral disorders and chlorogenic acid alleviate these deficits. Bcl-2 and Bcl-xL expressions were decreased and Bax and Bad expressions were increased in MCAO animals. However, chlorogenic acid treatment attenuated the decrease of Bcl-2 and Bcl-xL and the increase of Bad and Bax due to MCAO surgery. Moreover, chlorogenic acid treatment attenuated MCAO-induced upregulation of caspase-3. These findings suggest that chlorogenic acid exerts neuroprotective effects against MCAO damage by regulating Bcl-2 family proteins including Bcl-2, Bcl-xL, Bax, and Bad.