Uploaded September 2022 | Updated September 2026, 2 weeks ago
Next-generation technology in food design focusing on protein quality and sustainability.
Proteins can be blended to achieve balancing of essential (EAA) and non-essential amino acids however, the optimal target of EAA ratios is not well defined. Using modern methods of molecular biology and computing, here at Monash University, we have developed a new approach to define dietary protein quality using ‘exome-informed PROtein Balancing’ or ‘ePROB’.
An ‘exome’-derived profile reflects the overall amino acid usage of all protein-coding genes in the genome of an organism, and the ePROB tool identifies blends of food proteins to deliver a match to the exome of any species. This involves blending available food ingredients, and optionally correcting for enzymatic digestibility in monogastrics. Using studies in flies and mice, we have demonstrated advantages of ePROB-designed foods for growth, feed conversion efficiency and reproductive health.
The ePROB approach represents a paradigm-shift in understanding species-specific dietary protein requirements, and can address the adverse health effects of consuming mis-matched protein. Furthermore, by lowering metabolic waste, can increase anabolic efficiency (‘more with less’) and therefore enhance security of the protein food supply.
The ePROB approach combines understanding of species-specific target for EAA intake based on the exome, as a basis for formulating an exome-matching protein blended food. Once the exome-defined EAA ratios are known, then there are many ways to formulate foods using available and preferred ingredients, with the following expected benefits:
• better health and growth using cheaper or preferred ingredients (eg: plant-based)
• lower intake requirements of exome-matched foods
• lower the adverse health effects of consuming mis-matched protein that contribute to obesity and chronic kidney disease
• lower levels of polluting, nitrogenous waste
• Increase efficiency of the available protein supply so as to feed more people and animals, that will lower demand and lead to improving food security
• Achieve savings on feed costs in agriculture and minimize biological trade-offs between growth, reproductive health and longevity that are associated with mis-matched foods
This project started with fundamental research in nutritional physiology conducted by Associate Professor Matthew Piper at Monash University’s School of Biological Sciences. The principles of ePROB were originally proven in flies, showing that exome-based nutritional balancing could optimise lifelong health and behaviour. In collaboration with Professor Bennett (expertise in food chemistry and research translation) and Professor Andreas Ernst (expertise in mathematical optimisation and translation), we adapted the principles of exome-matching from single amino acids into blending whole proteins, to support the development of acceptable foods. In the first ever study to compare exome-matched versus mis-matched foods developed using the ePROB tool, PhD student Ms Tong Wu proved the growth and feed conversion benefits of exome-matching of whole proteins, in mice.
All food systems can benefit from adopting ePROB principles with impact benefits for several Sustainable Development Goals. Novel ePROB-formulated foods will drive the targets of zero hunger and good health and well-being by maximising lifelong health, growth, longevity and reproduction. A nutritionally complete food supply formulated from available and preferred ingredients will lower demand (responsible consumption and production) and promote sustainable agriculture (climate action), including ePROB plant-based foods. These benefits converge to supporting the goal of increasing food security while also benefitting the environment, by achieving more from less.
ePROB represents a new absolute standard for protein quality and can help to optimise and secure the future food protein supply.
For more information about ePROB, contact the team at: eprob-info@monash.edu
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Music by: Bensound.com
Next-generation technology in food design focusing on protein quality and sustainability.
Proteins can be blended to achieve balancing of essential (EAA) and non-essential amino acids however, the optimal target of EAA ratios is not well defined. Using modern methods of molecular biology and computing, here at Monash University, we have developed a new approach to define dietary protein quality using ‘exome-informed PROtein Balancing’ or ‘ePROB’.
An ‘exome’-derived profile reflects the overall amino acid usage of all protein-coding genes in the genome of an organism, and the ePROB tool identifies blends of food proteins to deliver a match to the exome of any species. This involves blending available food ingredients, and optionally correcting for enzymatic digestibility in monogastrics. Using studies in flies and mice, we have demonstrated advantages of ePROB-designed foods for growth, feed conversion efficiency and reproductive health.
The ePROB approach represents a paradigm-shift in understanding species-specific dietary protein requirements, and can address the adverse health effects of consuming mis-matched protein. Furthermore, by lowering metabolic waste, can increase anabolic efficiency (‘more with less’) and therefore enhance security of the protein food supply.
The ePROB approach combines understanding of species-specific target for EAA intake based on the exome, as a basis for formulating an exome-matching protein blended food. Once the exome-defined EAA ratios are known, then there are many ways to formulate foods using available and preferred ingredients, with the following expected benefits:
• better health and growth using cheaper or preferred ingredients (eg: plant-based)
• lower intake requirements of exome-matched foods
• lower the adverse health effects of consuming mis-matched protein that contribute to obesity and chronic kidney disease
• lower levels of polluting, nitrogenous waste
• Increase efficiency of the available protein supply so as to feed more people and animals, that will lower demand and lead to improving food security
• Achieve savings on feed costs in agriculture and minimize biological trade-offs between growth, reproductive health and longevity that are associated with mis-matched foods
This project started with fundamental research in nutritional physiology conducted by Associate Professor Matthew Piper at Monash University’s School of Biological Sciences. The principles of ePROB were originally proven in flies, showing that exome-based nutritional balancing could optimise lifelong health and behaviour. In collaboration with Professor Bennett (expertise in food chemistry and research translation) and Professor Andreas Ernst (expertise in mathematical optimisation and translation), we adapted the principles of exome-matching from single amino acids into blending whole proteins, to support the development of acceptable foods. In the first ever study to compare exome-matched versus mis-matched foods developed using the ePROB tool, PhD student Ms Tong Wu proved the growth and feed conversion benefits of exome-matching of whole proteins, in mice.
All food systems can benefit from adopting ePROB principles with impact benefits for several Sustainable Development Goals. Novel ePROB-formulated foods will drive the targets of zero hunger and good health and well-being by maximising lifelong health, growth, longevity and reproduction. A nutritionally complete food supply formulated from available and preferred ingredients will lower demand (responsible consumption and production) and promote sustainable agriculture (climate action), including ePROB plant-based foods. These benefits converge to supporting the goal of increasing food security while also benefitting the environment, by achieving more from less.
ePROB represents a new absolute standard for protein quality and can help to optimise and secure the future food protein supply.
For more information about ePROB, contact the team at: eprob-info@monash.edu
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Music by: Bensound.com
