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Lisciani S, Marconi S, Le Donne C, Camilli E, Aguzzi A, Gabrielli P, Gambelli L, Kunert K, Marais D, Vorster BJ, Alvarado-Ramos K, Reboul E, Cominelli E, Preite C, Sparvoli F, Losa A, Sala T, Botha AM, Ferrari M. Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations. Front Nutr 2024; 11:1385232. [PMID: 38769988 PMCID: PMC11104268 DOI: 10.3389/fnut.2024.1385232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Accepted: 03/28/2024] [Indexed: 05/22/2024] Open
Abstract
In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food consumption patterns which is causing an increasingly process of environmental degradation and depletion of natural resources, with the increased incidence of malnutrition due to excess (obesity and non-communicable disease) and due to chronic food deprivation. An urgent challenge is, therefore, to move towards more healthy and sustainable eating choices and reorientating food production and distribution to obtain a human and planetary health benefit. In this regard, legumes represent a less expensive source of nutrients for low-income countries, and a sustainable healthier option than animal-based proteins in developed countries. Although legumes are the basis of many traditional dishes worldwide, and in recent years they have also been used in the formulation of new food products, their consumption is still scarce. Common beans, which are among the most consumed pulses worldwide, have been the focus of many studies to boost their nutritional properties, to find strategies to facilitate cultivation under biotic/abiotic stress, to increase yield, reduce antinutrients contents and rise the micronutrient level. The versatility of beans could be the key for the increase of their consumption, as it allows to include them in a vast range of food preparations, to create new formulations and to reinvent traditional legume-based recipes with optimal nutritional healthy characteristics.
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Affiliation(s)
- Silvia Lisciani
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Stefania Marconi
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Cinzia Le Donne
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Emanuela Camilli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Altero Aguzzi
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Paolo Gabrielli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Loretta Gambelli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Karl Kunert
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Diana Marais
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Barend Juan Vorster
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | | | | | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Chiara Preite
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Alessia Losa
- Research Centre for Genomics and Bioinformatics, Council for Agricultural and Economics Research, Montanaso Lombardo, Italy
| | - Tea Sala
- Research Centre for Genomics and Bioinformatics, Council for Agricultural and Economics Research, Montanaso Lombardo, Italy
| | - Anna-Maria Botha
- Department of Genetics, Stellenbosch University, Stellenbosch, South Africa
| | - Marika Ferrari
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
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Axentii M, Codină GG. Exploring the Nutritional Potential and Functionality of Hemp and Rapeseed Proteins: A Review on Unveiling Anti-Nutritional Factors, Bioactive Compounds, and Functional Attributes. PLANTS (BASEL, SWITZERLAND) 2024; 13:1195. [PMID: 38732410 PMCID: PMC11085551 DOI: 10.3390/plants13091195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2024] [Revised: 04/23/2024] [Accepted: 04/24/2024] [Indexed: 05/13/2024]
Abstract
Plant-based proteins, like those derived from hemp and rapeseed can contribute significantly to a balanced diet and meet human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers, the consumption of plant-based proteins has been associated with numerous health benefits, including a reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food-product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.
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Pirzado SA, Liu G, Purba MA, Cai H. Enhancing the Production Performance and Nutrient Utilization of Laying Hens by Augmenting Energy, Phosphorous and Calcium Deficient Diets with Fungal Phytase ( Trichoderma reesei) Supplementation. Animals (Basel) 2024; 14:376. [PMID: 38338019 PMCID: PMC10854802 DOI: 10.3390/ani14030376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/19/2024] [Accepted: 01/20/2024] [Indexed: 02/12/2024] Open
Abstract
A ten-week trial was conducted to evaluate the enhancement of production performance and nutrient utilization of laying hens through augmenting energy, phosphorous, and calcium deficient diets with fungal phytase (Trichoderma reesei) supplementation. 720 Hy-line Brown hens aged 28 weeks were randomly divided into 5 groups; each group had 8 replicates of 18 hens. Five experimental diets were prepared and fed to corresponding groups. A positive control (PC) diet contained 3.50% of calcium (Ca), 0.32% of non-phytate phosphorus (NPP), and apparent metabolic energy (AME) of 11.29MJ/kg, while a negative control (NC) diet contained 3.30% of Ca, 0.12% of NPP, and lower AME of 300 kJ/kg. The other three diets were supplemented with 250 FTU/kg phytase (PHY-250), 1000 FTU/kg phytase (PHY-1000), and 2000 FTU/kg phytase (PHY-2000) in addition to a regular NC diet. Results indicated that the positive control (PC) diet group had higher body weight gain, egg weight, and average daily feed intake. However, laying rate, egg mass, and FCR were most improved in the PHY-2000 group, followed by the PHY-1000 and PHY-250 groups (p < 0.05). Improved yolk color was most notable in laying hens fed the diet with PHY-1000 as opposed to the PC and NC groups (p < 0.05), but no overall difference was found among all of the phytase treated groups. The apparent availability of dry matter, energy, phosphorus, and phytate P was significantly higher in the PHY-2000 group than in the PC and NC groups (p < 0.05). Compared to the PC group, nitrogen retention was significantly higher in the PHY-1000 group, while calcium availability was higher in the PHY-250 group. The results suggested that the addition of phytase to diets with low P, Ca, and AME improved laying performance and apparent availability of dietary nutrients. Thus, it was concluded that the laying hen diet could be supplemented with 1000-2000 FTU/kg phytase for improving laying production and nutrient availability and mitigating the negative impact of reduced nutrient density in laying hen diets.
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Affiliation(s)
- Shoaib Ahmed Pirzado
- Key Laboratory of Feed Biotechnology of Agricultural Ministry, Feed Research Institute Chinese Academy of Agricultural Sciences, Beijing 100081, China; (S.A.P.); (M.A.P.); (H.C.)
- Department of Animal Nutrition, Sindh Agriculture University, Tandojam 70060, Pakistan
| | - Guohua Liu
- Key Laboratory of Feed Biotechnology of Agricultural Ministry, Feed Research Institute Chinese Academy of Agricultural Sciences, Beijing 100081, China; (S.A.P.); (M.A.P.); (H.C.)
| | - Muhammad Adanan Purba
- Key Laboratory of Feed Biotechnology of Agricultural Ministry, Feed Research Institute Chinese Academy of Agricultural Sciences, Beijing 100081, China; (S.A.P.); (M.A.P.); (H.C.)
| | - Huiyi Cai
- Key Laboratory of Feed Biotechnology of Agricultural Ministry, Feed Research Institute Chinese Academy of Agricultural Sciences, Beijing 100081, China; (S.A.P.); (M.A.P.); (H.C.)
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Li J, Zhang K, Li L, Wang Y, Lin S. Phosphorus nutrition strategies in a Symbiodiniacean species: Implications in coral-alga symbiosis facing increasing phosphorus deficiency in future warmer oceans. GLOBAL CHANGE BIOLOGY 2023; 29:6558-6571. [PMID: 37740668 DOI: 10.1111/gcb.16945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 08/26/2023] [Accepted: 09/02/2023] [Indexed: 09/25/2023]
Abstract
Coral reefs thrive in the oligotrophic ocean and rely on symbiotic algae to acquire nutrients. Global warming is projected to intensify surface ocean nutrient deficiency and anthropogenic discharge of wastes with high nitrogen (N): phosphorus (P) ratios can exacerbate P nutrient limitation. However, our understanding on how symbiotic algae cope with P deficiency is limited. Here, we investigated the responses of a coral symbiotic species of Symbiodiniaceae, Cladocopium goreaui, to P-limitation by examining its physiological performance and transcriptomic profile. Under P stress, C. goreaui exhibited decreases in algal growth, photosynthetic efficiency, and cellular P content but enhancement in carbon fixation, N assimilation, N:P ratio, and energy metabolism, with downregulated expression of carbohydrate exporter genes. Besides, C. goreaui showed flexible mechanisms of utilizing different dissolved organic phosphorus to relieve P deficiency. When provided glycerol phosphate, C. goreaui hydrolyzed it extracellularly to produce phosphate for uptake. When grown on phytate, in contrast, C. goreaui upregulated the endocytosis pathway while no dissolved inorganic phosphorus was released into the medium, suggesting that phytate was transported into the cell, potentially via the endocytosis pathway. This study sheds light on the survival strategies of C. goreaui and potential weakening of its role as an organic carbon supplier in P-limited environments, underscoring the importance of more systematic investigation on future projections of such effects.
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Affiliation(s)
- Jiashun Li
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, College of Ocean and Earth Sciences, Xiamen University, Xiamen, China
| | - Kaidian Zhang
- State Key Laboratory of Marine Resource Utilization in the South China Sea, School of Marine Biology and Fisheries, Hainan University, Haikou, China
| | - Ling Li
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, College of Ocean and Earth Sciences, Xiamen University, Xiamen, China
| | - Yujie Wang
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, College of Ocean and Earth Sciences, Xiamen University, Xiamen, China
| | - Senjie Lin
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, College of Ocean and Earth Sciences, Xiamen University, Xiamen, China
- Department of Marine Sciences, University of Connecticut, Groton, Connecticut, USA
- Laboratory of Marine Biology and Biotechnology, Qingdao National Laboratory of Marine Science and Technology, Qingdao, China
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Emkani M, Moundanga S, Oliete B, Saurel R. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Front Nutr 2023; 10:1284413. [PMID: 38024383 PMCID: PMC10652897 DOI: 10.3389/fnut.2023.1284413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.
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Affiliation(s)
| | | | | | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, L'Institut Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Amat T, Assifaoui A, Schmitt C, Saurel R. Importance of binary and ternary complex formation on the functional and nutritional properties of legume proteins in presence of phytic acid and calcium. Crit Rev Food Sci Nutr 2023; 63:12036-12058. [PMID: 35852135 DOI: 10.1080/10408398.2022.2098247] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Nowadays, legumes are considered as a good source of plant-based proteins to replace animal ones. They are more favorable regarding environmental aspects and health benefits, therefore many people consider moving toward a greener diet. Interestingly, recent consumer trends are promoting pea and faba bean as alternatives to soybean. Both are rich in protein and a good source of essential nutrients and minerals (calcium). However, these advantages can be partially impaired due to their high phytic acid content. This natural polyphosphate is a major antinutrient in plant-based foods, as it can bind minerals (particularly calcium) and proteins, thereby reducing their digestibility and subsequent bioavailability. Indeed, complexes formed are insoluble and limiting the absorption of nutrients, thus lowering the nutritional value of pulses. To understand and overcome these issues, the present review will refine specific mechanisms involved in assemblies between these three essential compounds in legumes as soluble/insoluble binary or ternary complexes. Molecular interactions are influenced by the environmental medium including pH, ionic strength and molar concentrations modulating the stability of these complexes during protein extraction. Protein/phytic acid/calcium complexes stability is of high relevance for food processing affecting not only structure but also functional and nutritional properties of proteins in legume-based foods.
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Affiliation(s)
- Tiffany Amat
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
| | - Ali Assifaoui
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
| | - Christophe Schmitt
- Department of Chemistry, Nestlé Research, Nestlé Institute of Material Sciences, Lausanne 26, Switzerland
| | - Rémi Saurel
- Université de Bourgogne Franche-Comté (UBFC), L'Institut Agro Dijon, UMR PAM A 02.102, Dijon, France
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Li J, Zhang K, Li L, Wang Y, Wang C, Lin S. Two-sided effects of the organic phosphorus phytate on a globally important marine coccolithophorid phytoplankton. Microbiol Spectr 2023; 11:e0125523. [PMID: 37702480 PMCID: PMC10655706 DOI: 10.1128/spectrum.01255-23] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 07/05/2023] [Indexed: 09/14/2023] Open
Abstract
Dissolved organic phosphorus (DOP) is a potential source of aquatic eutrophication and pollution because it can potentially stimulate growth in some species and inhibit growth in other species of algae, the foundation of the marine ecosystem. Inositol hexaphosphate (also named phytic acid or PA), an abundant organophosphate, is presumably ubiquitous in the marine environment, but how it affects marine primary producers is poorly understood. Here, we investigated the bioavailability of this DOP to the cosmopolitan coccolithophore Emiliania huxleyi. Our results showed that E. huxleyi cells can take up PA and dissolved inorganic phosphorus (DIP) simultaneously. Absorbed PA can efficiently support algal growth, producing cell yield between DIP and phosphorus (P)-depleted conditions. Accordingly, PA supply as the sole P source highly influences cellular metabolism and nutrient stoichiometry. Particularly, PA-grown cultures exhibited enhanced carbon fixation, increased lipid content, activated energy metabolism, and induced nitrogen assimilation. However, our data suggest that PA may also exert some levels of toxic effects on E. huxleyi. This study provides novel insights into the variable effects of a DOP on marine phytoplankton, which will inform new inquiries about how the complex DOP constituencies in the ocean will shape phytoplankton community structure and function. IMPORTANCE The dissolved organic phosphorus (DOP) utilization in phytoplankton plays vital roles in cellular P homeostasis, P-nutrient niche, and the dynamics of community structure in marine ecosystems, but its mechanisms, potentially varying with species, are far from clear. In this study, we investigated the utilization of a widespread DOP species, which is commonly produced by plants (land plants and marine macrophytes) and released into coastal areas, in a globally distributed bloom-forming coccolithophore species in various phosphorus environments. Using a combination of physiological and transcriptomic measurements and analyses, our experimental results revealed the complex mechanism and two-sided effects of DOP (major algal growth-supporting and minor toxic effects) in this species, providing a novel perspective on phytoplankton nutrient regulation.
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Affiliation(s)
- Jiashun Li
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, and College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
| | - Kaidian Zhang
- State Key Laboratory of Marine Resource Utilization in South China Sea, Hainan University, Haikou, Hainan, China
| | - Ling Li
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, and College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
| | - Yujie Wang
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, and College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
| | - Cong Wang
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, and College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
| | - Senjie Lin
- Xiamen Key Laboratory of Urban Sea Ecological Conservation and Restoration, State Key Laboratory of Marine Environmental Science, and College of Ocean and Earth Sciences, Xiamen University, Xiamen, Fujian, China
- Laboratory of Marine Biology and Biotechnology, Qingdao National Laboratory of Marine Science and Technology, Qingdao, Shandong, China
- Department of Marine Sciences, University of Connecticut, Groton, Connecticut, USA
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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Dilworth L, Stennett D, Omoruyi F. Cellular and Molecular Activities of IP6 in Disease Prevention and Therapy. Biomolecules 2023; 13:972. [PMID: 37371552 DOI: 10.3390/biom13060972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 06/02/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
IP6 (phytic acid) is a naturally occurring compound in plant seeds and grains. It is a poly-phosphorylated inositol derivative that has been shown to exhibit many biological activities that accrue benefits in health and diseases (cancer, diabetes, renal lithiasis, cardiovascular diseases, etc.). IP6 has been shown to have several cellular and molecular activities associated with its potential role in disease prevention. These activities include anti-oxidant properties, chelation of metal ions, inhibition of inflammation, modulation of cell signaling pathways, and modulation of the activities of enzymes and hormones that are involved in carbohydrate and lipid metabolism. Studies have shown that IP6 has anti-oxidant properties and can scavenge free radicals known to cause cellular damage and contribute to the development of chronic diseases such as cancers and cardiovascular diseases, as well as diabetes mellitus. It has also been shown to possess anti-inflammatory properties that may modulate immune responses geared towards the prevention of inflammatory conditions. Moreover, IP6 exhibits anti-cancer properties through the induction of cell cycle arrest, promoting apoptosis and inhibiting cancer cell growth. Additionally, it has been shown to have anti-mutagenic properties, which reduce the risk of malignancies by preventing DNA damage and mutations. IP6 has also been reported to have a potential role in bone health. It inhibits bone resorption and promotes bone formation, which may help in the prevention of bone diseases such as osteoporosis. Overall, IP6's cellular and molecular activities make it a promising candidate for disease prevention. As reported in many studies, its anti-inflammatory, anti-oxidant, and anti-cancer properties support its inclusion as a dietary supplement that may protect against the development of chronic diseases. However, further studies are needed to understand the mechanisms of action of this dynamic molecule and its derivatives and determine the optimal doses and appropriate delivery methods for effective therapeutic use.
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Affiliation(s)
- Lowell Dilworth
- Department of Pathology, The University of the West Indies, Mona Campus, Kingston 7, Jamaica
| | - Dewayne Stennett
- The Transitional Year Programme, University of Toronto, Toronto, ON M5S 2E8, Canada
| | - Felix Omoruyi
- Department of Life Sciences, Texas A&M University, Corpus Christi, TX 78412, USA
- Department of Health Sciences, Texas A&M University, Corpus Christi, TX 78412, USA
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Chen D, Ding A, Zhu L, Grauwet T, Van Loey A, Hendrickx M, Kyomugasho C. Phytate and mineral profile evolutions to explain the textural hardening of common beans (Phaseolus vulgaris L.) during postharvest storage and soaking: Insights obtained through a texture-based classification approach. Food Chem 2023; 404:134531. [DOI: 10.1016/j.foodchem.2022.134531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2022] [Revised: 10/01/2022] [Accepted: 10/03/2022] [Indexed: 11/22/2022]
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11
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Zargarzadeh N, Mousavi SM, Santos HO, Aune D, Hasani-Ranjbar S, Larijani B, Esmaillzadeh A. Legume Consumption and Risk of All-Cause and Cause-Specific Mortality: A Systematic Review and Dose-Response Meta-Analysis of Prospective Studies. Adv Nutr 2023; 14:64-76. [PMID: 36811595 PMCID: PMC10103007 DOI: 10.1016/j.advnut.2022.10.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/10/2022] [Accepted: 10/28/2022] [Indexed: 01/07/2023] Open
Abstract
There is an equivocal and inconsistent association between legume consumption and health outcomes and longevity. The purpose of this study was to examine and quantify the potential dose-response relationship between legume consumption and all-cause and cause-specific mortality in the general population. We conducted a systematic literature search on PubMed/Medline, Scopus, ISI Web of Science, and Embase from inception to September 2022, as well as reference lists of relevant original papers and key journals. A random-effects model was used to calculate summary HRs and their 95% CIs for the highest and lowest categories, as well as for a 50 g/d increment. We also modeled curvilinear associations using a 1-stage linear mixed-effects meta-analysis. Thirty-two cohorts (31 publications) involving 1,141,793 participants and 93,373 deaths from all causes were included. Higher intakes of legumes, compared with lower intakes, were associated with a reduced risk of mortality from all causes (HR: 0.94; 95% CI: 0.91, 0.98; n = 27) and stroke (HR: 0.91; 95% CI: 0.84, 0.99; n = 5). There was no significant association for CVD mortality (HR: 0.99; 95% CI: 0.91, 1.09; n =11), CHD mortality (HR: 0.93; 95% CI: 0.78, 1.09; n = 5), or cancer mortality (HR: 0.85; 95% CI: 0.72, 1.01; n = 5). In the linear dose-response analysis, a 50 g/d increase in legume intake was associated with a 6% reduction in the risk of all-cause mortality (HR: 0.94; 95% CI: 0.89, 0.99; n = 19), but no significant association was observed for the remaining outcomes. The certainty of evidence was judged from low to moderate. A higher legume intake was associated with lower mortality from all causes and stroke, but no association was observed for CVD, CHD, and cancer mortality. These results support dietary recommendations to increase the consumption of legumes.
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Affiliation(s)
- Nikan Zargarzadeh
- School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Seyed Mohammad Mousavi
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran
| | - Heitor O Santos
- School of Medicine, Federal University of Uberlandia, Uberlandia, Minas Gerais, Brazil
| | - Dagfinn Aune
- Department of Epidemiology and Biostatistics, School of Public Health, Imperial College London, London, United Kingdom; Department of Nutrition, Oslo New University College, Oslo, Norway; Department of Endocrinology, Morbid Obesity and Preventive Medicine, Oslo University Hospital Ullevål, Oslo, Norway
| | - Shirin Hasani-Ranjbar
- Obesity and Eating Habits Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Bagher Larijani
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Ahmad Esmaillzadeh
- Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran; Obesity and Eating Habits Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran; Food Security Research Center, Department of Community Nutrition, Isfahan University of Medical Sciences, Isfahan, Iran.
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12
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Zhang H, Feng X, Liu S, Ren F, Wang J. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Suchintita Das R, Tiwari BK, Chemat F, Garcia-Vaquero M. Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges. ULTRASONICS SONOCHEMISTRY 2022; 91:106234. [PMID: 36435088 PMCID: PMC9685360 DOI: 10.1016/j.ultsonch.2022.106234] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 06/16/2023]
Abstract
Proteins from alternative sources including terrestrial and aquatic plants, microbes and insects are being increasingly explored to combat the dietary, environmental and ethical challenges linked primarily to conventional sources of protein, mainly meat and dairy proteins. Ultrasound (US) technologies have emerged as a clean, green and efficient methods for the extraction of proteins from alternative sources compared to conventional methods. However, the application of US can also lead to modifications of the proteins extracted from alternative sources, including changes in their nutritional quality (protein content, amino acid composition, protein digestibility, anti-nutritional factors) and allergenicity, as well as damage of the compounds associated with an increased degradation resulting from extreme US processing conditions. This work aims to summarise the main advances in US equipment currently available to date, including the main US parameters and their effects on the extraction of protein from alternative sources, as well as the studies available on the effects of US processing on the nutritional value, allergenicity and degradation damage of these alternative protein ingredients. The main research gaps identified in this work and future challenges associated to the widespread application of US and their scale-up to industry operations are also covered in detail.
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Affiliation(s)
- Rahel Suchintita Das
- Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland; TEAGASC, Food Research Centre, Ashtown, Dublin 15, Ireland
| | | | - Farid Chemat
- GREEN Team Extraction, UMR408, INRA, Université D'Avignon et des Pays de Vaucluse, Avignon Cedex, France
| | - Marco Garcia-Vaquero
- Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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14
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Impacts and Industrial Applications of Phytic Acid and Phytase. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2022. [DOI: 10.22207/jpam.16.4.16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022] Open
Abstract
Phytic acid is an antinutritional compound that chelates P and essential divalent cations such as Fe, Ca, and Zn in cereals and major staple crops such as wheat, maize, rice, and sorghum. As a result, these cations cannot be absorbed by monogastric animals or humans: phytic acid has an inhibitory effect on nutrient uptake and its levels are negatively correlated with protein and starch digestibility. However, phytic acid can be degraded by the action of the enzyme phytase. Phytase plays important roles in the degradation of phytic acid and in increasing the nutritional quality of staple foods. Microbial phytase is a versatile enzyme that is beneficial for humans, animals, the environment, and the industry. In this review, we summarise the interaction of phytic acid with micronutrients, various approaches to enhancing the nutritional profile of staple foods by reducing the phytic acid content, and current knowledge of microbial-based phytase as a potential reducer of phytic acid.
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15
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Jha R, Yadav HK, Raiya R, Singh RK, Jha UC, Sathee L, Singh P, Thudi M, Singh A, Chaturvedi SK, Tripathi S. Integrated breeding approaches to enhance the nutritional quality of food legumes. FRONTIERS IN PLANT SCIENCE 2022; 13:984700. [PMID: 36161025 PMCID: PMC9490089 DOI: 10.3389/fpls.2022.984700] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 07/26/2022] [Indexed: 05/31/2023]
Abstract
Global food security, both in terms of quantity and quality remains as a challenge with the increasing population. In parallel, micronutrient deficiency in the human diet leads to malnutrition and several health-related problems collectively known as "hidden hunger" more prominent in developing countries around the globe. Biofortification is a potential tool to fortify grain legumes with micronutrients to mitigate the food and nutritional security of the ever-increasing population. Anti-nutritional factors like phytates, raffinose (RFO's), oxalates, tannin, etc. have adverse effects on human health upon consumption. Reduction of the anti-nutritional factors or preventing their accumulation offers opportunity for enhancing the intake of legumes in diet besides increasing the bioavailability of micronutrients. Integrated breeding methods are routinely being used to exploit the available genetic variability for micronutrients through modern "omic" technologies such as genomics, transcriptomics, ionomics, and metabolomics for developing biofortified grain legumes. Molecular mechanism of Fe/Zn uptake, phytate, and raffinose family oligosaccharides (RFOs) biosynthesis pathways have been elucidated. Transgenic, microRNAs and genome editing tools hold great promise for designing nutrient-dense and anti-nutrient-free grain legumes. In this review, we present the recent efforts toward manipulation of genes/QTLs regulating biofortification and Anti-nutrient accumulation in legumes using genetics-, genomics-, microRNA-, and genome editing-based approaches. We also discuss the success stories in legumes enrichment and recent advances in development of low Anti-nutrient lines. We hope that these emerging tools and techniques will expedite the efforts to develop micronutrient dense legume crop varieties devoid of Anti-nutritional factors that will serve to address the challenges like malnutrition and hidden hunger.
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Affiliation(s)
- Rintu Jha
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Hemant Kumar Yadav
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Rahul Raiya
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Rajesh Kumar Singh
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Uday Chand Jha
- Crop Improvement Division, ICAR-Indian Institute of Pulses Research, Kanpur, Uttar Pradesh, India
| | - Lekshmy Sathee
- Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | - Prashant Singh
- Department of Botany, Institute of Science, Banaras Hindu University, Varanasi, Uttar Pradesh, India
| | - Mahendar Thudi
- Department of Agricultural Biotechnology and Molecular Biology, Dr. Rajendra Prasad Central Agricultural University, Samastipur, India
- Shandong Academy of Agricultural Sciences, Jinan, China
- Center for Crop Health, University of Southern Queensland, Toowmba, QLD, Australia
| | - Anshuman Singh
- College of Agriculture, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India
| | - Sushil Kumar Chaturvedi
- College of Agriculture, Rani Lakshmi Bai Central Agricultural University, Jhansi, Uttar Pradesh, India
| | - Shailesh Tripathi
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi, India
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16
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Zhou Y, Anoopkumar AN, Tarafdar A, Madhavan A, Binoop M, Lakshmi NM, B AK, Sindhu R, Binod P, Sirohi R, Pandey A, Zhang Z, Awasthi MK. Microbial engineering for the production and application of phytases to the treatment of the toxic pollutants: A review. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2022; 308:119703. [PMID: 35787420 DOI: 10.1016/j.envpol.2022.119703] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 06/15/2022] [Accepted: 06/27/2022] [Indexed: 06/15/2023]
Abstract
Phytases are a group of digestive enzymes which are commonly used as feed enzymes. These enzymes are used exogenously in the feeds of monogastric animals thereby it improves the digestibility of phosphorous and thus reduces the negative impact of inorganic P excretion on the environment. Even though these enzymes are widely distributed in many life forms, microorganisms are the most preferred and potential source of phytase. Despite the extensive availability of the phytase-producing microbial consortia, only a few microorganisms have been known to be exploited at industrial level. The high costs of the enzyme along with the incapability to survive high temperatures followed by the poor storage stability are noted to be the bottleneck in the commercialization of enzymes. For this reason, besides the conventional fermentation approaches, the applicability of cloning, expression studies and genetic engineering has been implemented for the past few years to accomplish the abovesaid benefits. The site-directed mutagenesis as well as knocking out have also validated their prominent role in microbe-based phytase production with enhanced levels. The present review provides detailed information on recent insights on the modification of phytases through heterologous expression and protein engineering to make thermostable and protease-resistant phytases.
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Affiliation(s)
- Yuwen Zhou
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - A N Anoopkumar
- Centre for Research in Emerging Tropical Diseases, Department of Zoology, University of Calicut, Kerala, India
| | - Ayon Tarafdar
- Livestock Production and Management Section, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, 243 122, Uttar Pradesh, India
| | - Aravind Madhavan
- Rajiv Gandhi Center for Biotechnology, Jagathy, Thiruvananthapuram, 695 014, Kerala, India
| | - Mohan Binoop
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Nair M Lakshmi
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Arun K B
- Rajiv Gandhi Center for Biotechnology, Jagathy, Thiruvananthapuram, 695 014, Kerala, India
| | - Raveendran Sindhu
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India; Department of Food Technology, T K M Institute of Technology, Kollam, 691 505, Kerala, India
| | - Parameswaran Binod
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Trivandrum, 695 019, Kerala, India
| | - Ranjna Sirohi
- Department of Chemical & Biological Engineering, Korea University, Seoul, 136713, Republic of Korea
| | - Ashok Pandey
- Center for Innovation and Translational Research, CSIR-Indian Institute of Toxicology Research, Lucknow, 226 001, India; Sustainability Cluster, School of Engineering, University of Petroleum and Energy Studies, Dehradun, 248 007, Uttarakhand, India; Centre for Energy and Environmental Sustainability, Lucknow, 226029, Uttar Pradesh, India
| | - Zengqiang Zhang
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling, Shaanxi, 712100, China.
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Wainaina I, Wafula E, Van Loey A, Sila D, Hendrickx M, Kyomugasho C. Kinetics of phytate hydrolysis during storage of red kidney beans and the implication in hard-to-cook development. Food Res Int 2022; 159:111581. [DOI: 10.1016/j.foodres.2022.111581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 06/20/2022] [Accepted: 06/23/2022] [Indexed: 11/04/2022]
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18
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Yang W, Gu Z, Chen X, Gao W, Wen H, Wu F, Tian J. Effects of phytase supplementation of high-plant-protein diets on growth, phosphorus utilization, antioxidant, and digestion in red swamp crayfish (Procambarus clarkii). FISH & SHELLFISH IMMUNOLOGY 2022; 127:797-803. [PMID: 35842112 DOI: 10.1016/j.fsi.2022.07.034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 07/11/2022] [Accepted: 07/13/2022] [Indexed: 06/15/2023]
Abstract
Fish meal is increasingly being replaced by plant protein raw materials, meanwhile, it brings phytic acid, which combines with phosphorus to form phytate phosphorus and leads to a low utilization rate of phosphorus in shrimp. To solve this problem, this study investigated the effects of phytase supplementation on growth performance, phosphorus utilization, antioxidants, and digestion in red swamp crayfish (Procambarus clarkii). Crayfish (initial mean weight: 8.69 ± 0.15 g, N = 324) were randomly divided into six groups each with three replicates of 18 individuals each, and hand-fed for 8 weeks with one of six experimental diets (50 and 490 g kg-1 animal and plant protein raw material, respectively): negative control (NC; 11.0 g kg-1 phosphorus), positive control (PC; 15 g kg-1 NaH2PO4 added to NC; 14.7 g kg-1 phosphorus), and phytase supplementation diets (P1-P4: 0.1, 0.2, 0.4, and 0.6 g kg-1 phytase added to NC, respectively). The feeding trial was performed in a micro-flow water culture system. P2 showed a significantly higher weight gain rate (WGR), specific growth rate, protein efficiency ratio, and protein retention efficiency (PRE) but showed the lowest feed conversion ratio (FCR) than other groups. Broken-line regression analyses using WGR, FCR, and PRE as evaluation indices showed that the optimal dietary phytase supplementation level was 0.233, 0.244, and 0.303 g kg-1, respectively. P2 showed the highest crude protein content of whole crayfish and abdominal muscle, and phosphorus deposition rate, which was significantly higher than that in NC and PC. P3 showed the highest calcium and phosphorus contents in whole crayfish and phosphorus content in abdominal muscle, and calcium and inorganic phosphorus content in serum, which were significantly higher than those in NC. P3 showed significantly lowest serum alkaline phosphatase, alanine aminotransferase, aspartate transaminase activities, malondialdehyde content in hepatopancreas, and highest catalase activity, which were significantly lower and higher, respectively, than those in NC and PC. In summary, the addition of 0.2-0.4 g kg-1 phytase significantly improves the growth performance, feed utilization, digestive enzyme activity, and antioxidant of P. clarkii, which has a similar effect to the direct addition of NaH2PO4 at 15 g kg-1 to the feed.
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Affiliation(s)
- Wenxiu Yang
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan, 430223, China; College of Animal Science, Yangtze University, Jingzhou, 434024, China
| | - Zhimin Gu
- Key Laboratory of Healthy Freshwater Aquaculture, Ministry of Agriculture and Rural Affairs, Key Laboratory of Freshwater Aquaculture Genetic and Breeding of Zhejiang Province, Zhejiang Institute of Freshwater Fisheries, Huzhou, China
| | - Xiaoru Chen
- Healthy Aquaculture Key Laboratory of Sichuan Province, Tongwei Co., Ltd., Chengdu, China
| | - Weihua Gao
- College of Animal Science, Yangtze University, Jingzhou, 434024, China
| | - Hua Wen
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan, 430223, China
| | - Fan Wu
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan, 430223, China
| | - Juan Tian
- Yangtze River Fisheries Research Institute, Chinese Academy of Fishery Sciences, Wuhan, 430223, China; College of Animal Science, Yangtze University, Jingzhou, 434024, China.
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19
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Comparative evaluation of the nutritional value of faba bean flours and protein isolates with major legumes in the market. Cereal Chem 2022. [DOI: 10.1002/cche.10575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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20
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Choukri H, El Haddad N, Aloui K, Hejjaoui K, El-Baouchi A, Smouni A, Thavarajah D, Maalouf F, Kumar S. Effect of High Temperature Stress During the Reproductive Stage on Grain Yield and Nutritional Quality of Lentil (Lens culinaris Medikus). Front Nutr 2022; 9:857469. [PMID: 35495922 PMCID: PMC9051399 DOI: 10.3389/fnut.2022.857469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Accepted: 03/22/2022] [Indexed: 11/16/2022] Open
Abstract
High temperature during the reproductive stage limits the growth and development of lentil (Lens culinaris Medikus). The reproductive and seed filling periods are the most sensitive to heat stress, resulting in limited yield and nutritional quality. Climate change causes frequent incidents of heat stress for global food crop production. This study aimed to assess the impact of high temperature during the reproductive stage of lentil on grain yield, nutritional value, and cooking quality. Thirty-six lentil genotypes were evaluated under controlled conditions for their high temperature response. Genotypic variation was significant (p < 0.001) for all the traits under study. High temperature-induced conditions reduced protein, iron (Fe) and zinc (Zn) concentrations in lentils. Under heat stress conditions, mineral concentrations among lentil genotypes varied from 6.0 to 8.8 mg/100 g for Fe and from 4.9 to 6.6 mg/100 g for Zn. Protein ranged from 21.9 to 24.3 g/100 g. Cooking time was significantly reduced due to high temperature treatment; the range was 3–11 min, while under no stress conditions, cooking time variation was from 5 to 14 min. Phytic acid variation was 0.5–1.2 g/100 g under no stress conditions, while under heat stress conditions, phytic acid ranged from 0.4 to 1.4 g/100 g. All genotypes had highly significant bioavailable Fe and moderately bioavailable Zn under no stress conditions. Whereas under heat stress conditions, Fe and Zn bioavailability was reduced due to increased phytic acid levels. Our results will greatly benefit the development of biofortified lentil cultivars for global breeding programs to generate promising genotypes with low phytic acid and phytic acid/micronutrient ratio to combat micronutrient malnutrition.
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Affiliation(s)
- Hasnae Choukri
- Laboratoire de Biotechnologie et de Physiologie Végétales, Faculté des Sciences, Centre de Recherche BioBio, University Mohammed V, Rabat, Morocco
- International Center for Agricultural Research in the Dry Areas, Rabat, Morocco
- Hasnae Choukri
| | - Noureddine El Haddad
- Laboratoire de Biotechnologie et de Physiologie Végétales, Faculté des Sciences, Centre de Recherche BioBio, University Mohammed V, Rabat, Morocco
- International Center for Agricultural Research in the Dry Areas, Rabat, Morocco
| | - Khawla Aloui
- International Center for Agricultural Research in the Dry Areas, Rabat, Morocco
- Laboratory of Ecology and Environment, Ben M'Ski Faculty of Sciences, University Hassan II, Casablanca, Morocco
| | - Kamal Hejjaoui
- Laboratoire de Biotechnologie et de Physiologie Végétales, Faculté des Sciences, Centre de Recherche BioBio, University Mohammed V, Rabat, Morocco
- African Integrated Plant and Soil Research Group, AgroBioSciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
| | - Adil El-Baouchi
- African Integrated Plant and Soil Research Group, AgroBioSciences, University Mohammed VI Polytechnic, Ben Guerir, Morocco
| | - Abdelaziz Smouni
- Laboratoire de Biotechnologie et de Physiologie Végétales, Faculté des Sciences, Centre de Recherche BioBio, University Mohammed V, Rabat, Morocco
| | - Dil Thavarajah
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, United States
| | - Fouad Maalouf
- International Center for Agricultural Research in the Dry Areas, Beirut, Lebanon
| | - Shiv Kumar
- International Center for Agricultural Research in the Dry Areas, Rabat, Morocco
- *Correspondence: Shiv Kumar
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21
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Sarkhel S, Roy A. Phytic acid and its reduction in pulse matrix: Structure–function relationship owing to bioavailability enhancement of micronutrients. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Shubhajit Sarkhel
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering Birla Institute of Technology Ranchi Jharkhand India
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22
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Erem E, Icyer NC, Tatlisu NB, Kilicli M, Kaderoglu GH, Toker ÖS. A new trend among plant-based food ingredients in food processing technology: Aquafaba. Crit Rev Food Sci Nutr 2021:1-18. [PMID: 34761963 DOI: 10.1080/10408398.2021.2002259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources. In order to ensure the sustainability of legumes, alternative new ways of recycling their wastes are sought based on these multiple functions. For this purpose, recycling legume cooking waters to be used as food raw materials in various processes means reducing food waste. Recovery of nutritional components in legumes is also beneficial in vegan and vegetarian diets. In this review study, the importance of legumes in terms of global needs, their importance in terms of nutrition, the methods of obtaining the protein content of legumes, the functional properties of these proteins in the field of food processing, the gains of the evaluation and recovery of legume cooking water (Aquafaba), especially waste, were discussed.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | | | - Mahmut Kilicli
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Ömer Said Toker
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
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Phytate as a phosphorus nutrient with impacts on iron stress-related gene expression for phytoplankton: insights from diatom Phaeodactylum tricornutum. Appl Environ Microbiol 2021; 88:e0209721. [PMID: 34757820 DOI: 10.1128/aem.02097-21] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Phytoplankton have evolved a capability to acquire phosphorus (P) from dissolved organic phosphorus (DOP) since the preferred form, dissolved inorganic phosphate (DIP, or Pi), is often limited in parts of the ocean. Phytic acid (PA) is abundantly synthesized in plants and rich in excreta of animals, potentially enriching the DOP pool in coastal oceans. However, whether and how PA may be used by phytoplankton are poorly understood. Here, we investigated PA utilization and underlying metabolic pathways in the diatom model Phaeodactylum tricornutum. The physiological results showed that P. tricornutum could utilize PA as a sole source of P nutrient to support growth. Meanwhile, the replacement of PA for DIP also caused changes in multiple cellular processes such as inositol phosphate metabolism, photosynthesis, and signal transduction. These results suggest that PA is bioavailable to P. tricornutum and can directly participate the metabolic pathways of PA-grown cells. However, our data showed that the utilization of PA was markedly less efficient than that of DIP, and PA-grown cells exhibited P and iron (Fe) nutrient stress signals. Implicated in these findings is the potential of complicated responses of phytoplankton to an ambient DOP species, which calls for more systematic investigation. IMPORTANCE PA is abundant in plants, and cannot be digested by non-ruminant animals. Hence, it is potentially a significant component of the DOP pool in the coastal waters. Despite the potential importance, there is little information about its bioavailability to phytoplankton as a source of P nutrient and if so what molecular mechanisms are involved. In this study, we found that part of PA could be utilized by the diatom P. tricornutum to support growth, and another portion of PA can act as a substrate directly participating in various metabolism pathways and cellular processes. However, our physiological and transcriptomic data show that PA-grown cells still exhibited signs of P stress and potential Fe stress. These results have significant implications in phytoplankton P nutrient ecology and provide a novel insight into multi-faceted impacts of DOP utilization on phytoplankton nutrition and metabolism.
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Rico D, Cano AB, Martín-Diana AB. Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour. Molecules 2021; 26:molecules26185578. [PMID: 34577047 PMCID: PMC8467424 DOI: 10.3390/molecules26185578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/07/2021] [Accepted: 09/11/2021] [Indexed: 11/16/2022] Open
Abstract
Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110–120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.
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25
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An insight into phytic acid biosynthesis and its reduction strategies to improve mineral bioavailability. THE NUCLEUS 2021. [DOI: 10.1007/s13237-021-00371-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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26
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Hlanga NC, Modi AT, Mathew I. Evaluating nutritional content among Bambara groundnut lines. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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Wafula EN, Onduso M, Wainaina IN, Buvé C, Kinyanjui PK, Githiri SM, Saeys W, Sila DN, Hendrickx M. Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy. Food Chem 2021; 368:130773. [PMID: 34399183 DOI: 10.1016/j.foodchem.2021.130773] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 11/04/2022]
Abstract
The presence of antinutrients in common beans negatively affects mineral bioavailability. Therefore, this study aimed to predict the antinutrient to mineral molar ratios (proxy-indicators of in vitro mineral bioavailability) of a wide range of raw bean types, using near-infrared (NIR) spectroscopy. Iron, zinc, phytate and tannin concentrations and, antinutrient to mineral molar ratios were determined. Next, model calibration using NIR spectra from milled beans was performed. This entailed wavelength selection, pre-processing and partial least squares regression. Bean type had a significant effect on tannin content. The average values of phytate to iron (Phy:Fe), phytate to zinc (Phy:Zn), tannins to iron (Tan:Fe) and phytate and tannins to iron (Phy + Tan:Fe) MRs were 27.6, 61.7, 16.0 and 43.6, respectively. With determination coefficients for test set prediction above 75%, the PLS-R models for Phy:Zn, Tan:Fe and Phy + Tan:Fe molar ratios are useful for screening purposes.
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Affiliation(s)
- Elizabeth Nakhungu Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Mercyline Onduso
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Irene Njoki Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Peter Kahenya Kinyanjui
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Stephen Mwangi Githiri
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Agriculture and Environmental Resources, Department of Horticulture and Food Security, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Wouter Saeys
- KU Leuven, Department of Biosystems (BIOSYST), Division of Mechatronics, Biostatistics and Sensors (MeBios), Kasteelpark Arenberg30, Box 2456, 3001 Leuven, Belgium
| | - Daniel Ndaka Sila
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021; 20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
Abstract
Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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29
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Praharaj S, Skalicky M, Maitra S, Bhadra P, Shankar T, Brestic M, Hejnak V, Vachova P, Hossain A. Zinc Biofortification in Food Crops Could Alleviate the Zinc Malnutrition in Human Health. Molecules 2021; 26:molecules26123509. [PMID: 34207649 PMCID: PMC8230286 DOI: 10.3390/molecules26123509] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/21/2021] [Accepted: 06/04/2021] [Indexed: 12/02/2022] Open
Abstract
Micronutrient malnutrition is a global health issue and needs immediate attention. Over two billion people across the globe suffer from micronutrient malnutrition. The widespread zinc (Zn) deficiency in soils, poor zinc intake by humans in their diet, low bioavailability, and health consequences has led the research community to think of an economic as well as sustainable strategy for the alleviation of zinc deficiency. Strategies like fortification and diet supplements, though effective, are not economical and most people in low-income countries cannot afford them, and they are the most vulnerable to Zn deficiency. In this regard, the biofortification of staple food crops with Zn has been considered a useful strategy. An agronomic biofortification approach that uses crop fertilization with Zn-based fertilizers at the appropriate time to ensure grain Zn enrichment has been found to be cost-effective, easy to practice, and efficient. Genetic biofortification, though time-consuming, is also highly effective. Moreover, a Zn-rich genotype once developed can also be used for many years without any recurring cost. Hence, both agronomic and genetic biofortification can be a very useful tool in alleviating Zn deficiency.
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Affiliation(s)
- Subhashisa Praharaj
- Department of Agronomy, Centurion University of Technology and Management, Pralakhemundi 761211, India; (S.P.); (S.M.); (T.S.)
| | - Milan Skalicky
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (M.B.); (V.H.); (P.V.)
- Correspondence: (M.S.); (A.H.)
| | - Sagar Maitra
- Department of Agronomy, Centurion University of Technology and Management, Pralakhemundi 761211, India; (S.P.); (S.M.); (T.S.)
| | - Preetha Bhadra
- Department of Biotechnology, Centurion University of Technology and Management, Pralakhemundi 761211, India;
| | - Tanmoy Shankar
- Department of Agronomy, Centurion University of Technology and Management, Pralakhemundi 761211, India; (S.P.); (S.M.); (T.S.)
| | - Marian Brestic
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (M.B.); (V.H.); (P.V.)
- Department of Plant Physiology, Slovak University of Agriculture, Nitra, Tr. A. Hlinku 2, 949 01 Nitra, Slovakia
| | - Vaclav Hejnak
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (M.B.); (V.H.); (P.V.)
| | - Pavla Vachova
- Department of Botany and Plant Physiology, Faculty of Agrobiology, Food, and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (M.B.); (V.H.); (P.V.)
| | - Akbar Hossain
- Department of Agronomy, Bangladesh Wheat and Maize Research Institute, Dinajpur 5200, Bangladesh
- Correspondence: (M.S.); (A.H.)
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30
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Agbai CM, Olawuni IA, Ofoedu CE, Ibeabuchi CJ, Okpala COR, Shorstkii I, Korzeniowska M. Changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber ( Hevea brasiliensis) seed meals. PeerJ 2021; 9:e11327. [PMID: 34055479 PMCID: PMC8140600 DOI: 10.7717/peerj.11327] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Accepted: 03/31/2021] [Indexed: 12/15/2022] Open
Abstract
Rubber (Hevea brasiliensis) is a perennial plant crop grown in many parts of Africa, South East Asia, and South America, especially within the hot and humid climatic regions. Rubber seed, either as feed or food, is a useful raw material to produce edible oil and protein. Despite the huge quantity of rubber seeds produced in Nigeria and its potential as a protein source, rubber seeds still appear neglected and under-utilised as feed/food given its perception as inedible and toxic due to the high concentration of cyanogenic glycoside. Therefore, the quest for effective processing technique(s) that would enhance its food use application is very fitting. This current study was directed to determine the changes in anti-nutrient, phytochemical, and micronutrient contents of different processed rubber seed meals. Specifically, the rubber seeds underwent processing, which employed boiling and the combined action of boiling and fermentation methods that brought about three seed meal flour groups, i.e., raw (RRSM), boiled (BRSM), and fermented (FRSM) seed meals. These were subsequently analysed for anti-nutrient/phytochemical (oxalate, phytate, tannin, phenols, saponin, hydrogen cyanide (HCN), alkaloids, flavonoids, and trypsin inhibitors), and micronutrient (which involved minerals (magnesium, phosphorus, calcium, iron, zinc, potassium, sodium, manganese, lead, and selenium) and vitamin (vitamin B1, B2, B3, C, E, and beta carotene)) contents. The results showed that the processing methods used to achieve the RRSM, BRSM, and FRSM, reduced the anti-nutrients (phytate, tannin, and oxalate) below the acceptable limits, and the HCN below the toxic levels. Importantly, the processing methods herein have not yet succeeded in removing HCN in the (processed) rubber seed meals, but can be seen to be heading toward the right direction. The FRSM obtained significantly lower (p < 0.05) anti-nutrient/phytochemical, but significantly higher (p < 0.05) mineral contents, compared with the other groups (RRSM and BRSM), except for flavonoids that obtained a 30% increase over the BRSM. Some mineral and vitamin contents could be lost in the BRSM compared to the others (RRSM and FRSM) in this study. Additionally, the FRSM obtained higher vitamin contents, after those of RRSM. Overall, the combined action of boiling and fermentation should be recommended for the proper utilisation of rubber seed as food/feed.
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Affiliation(s)
- Chidinma M. Agbai
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Ijeoma A. Olawuni
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Chigozie E. Ofoedu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong, China
| | - Chidi J. Ibeabuchi
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Owerri, Imo, Nigeria
| | - Charles Odilichukwu R. Okpala
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wroclaw, Poland
| | - Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technological University, Krasnodar, Russian Federation
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wroclaw, Poland
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31
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Vashishth R, Semwal AD, Naika M, Sharma GK, Kumar R. Influence of cooking methods on antinutritional factors, oligosaccharides and protein quality of underutilized legume Macrotyloma uniflorum. Food Res Int 2021; 143:110299. [PMID: 33992319 DOI: 10.1016/j.foodres.2021.110299] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 01/16/2021] [Accepted: 03/03/2021] [Indexed: 11/18/2022]
Abstract
Macrotyloma uniflorum is a salubrious but underutilized legume mainly consumed in semi-arid zones of Africa, Australia and India. Various antinutritional factors- phytates, oxalates and oligosaccharides- has limited its consumption. Current work describes the influence of various thermal processing technologies - autoclaving, microwave, micronization and extrusion- on antinutritional profile, phenolic acid profile and protein digestibility of two selected varieties. Significant (p ≤ 0.05) reduction in antinutritional content was observed for horse gram grains processed using various thermal technologies. Among all processing technologies extrusion caused marked degradation in antinutritional components. The reduction in oxalic acid, trypsin inhibitor, phytates and tannins ranged from 33 to 87 %, 77-82%, 33-60% and 51-66% respectively. Further, the decline in content of various oligosaccharides viz. raffinose, stachyose and verbascose varied from 36 to 61 %, 25-49% and 30-74% respectively for both the varieties. Although extrusion caused significant (p ≤ 0.05) decrease in the essential amino acid index and protein efficiency ratio, simultaneous increased was observed in biological value. The processing had significant (p ≤ 0.05) impact on grain antinutritional content and also retained its substantial functional properties. This establishes the utility of grain and promote the introduction of these new grains and enlarge the market of novel healthy foods.
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Affiliation(s)
- Rahul Vashishth
- Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India
| | - A D Semwal
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India.
| | - Mahadeva Naika
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India
| | - G K Sharma
- Grain Science and Technology Department Defence Food Research Laboratory (DFRL), Defence Research & Development Organisation (DRDO) Ministry of Defence (MOD), Govt of India, Siddhartha Nagar, Mysuru, Karnataka 570011, India
| | - Rahul Kumar
- Department of Food Technology Vignan Foundation for Science, Technology and Research Vadlamudi, Guntur 522213, Andhra Pradesh, India
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32
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Kumar A, Singh B, Raigond P, Sahu C, Mishra UN, Sharma S, Lal MK. Phytic acid: Blessing in disguise, a prime compound required for both plant and human nutrition. Food Res Int 2021; 142:110193. [PMID: 33773669 DOI: 10.1016/j.foodres.2021.110193] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 12/16/2020] [Accepted: 01/25/2021] [Indexed: 02/07/2023]
Abstract
Phytic acid (PA), [myo-inositol 1,2,3,4,5,6-hexakisphosphate] is the principal storage compound of phosphorus (P) and account for 65%-85% of the seeds total P. The negative charge on PA attracts and chelates metal cations resulting in a mixed insoluble salt, phytate. Phytate contains six negatively charged ions, chelates divalent cations such as Fe2+, Zn2+, Mg2+, and Ca2+ rendering them unavailable for absorption by monogastric animals. This may lead to micronutrient deficiencies in humans since they lack the enzyme phytase that hydrolyzes phytate and releases the bound micronutrients. There are two main concerns about the presence of PA in human diet. The first is its negative impact on the bioavailability of several minerals and the second is the evidence of PA inhibiting various proteases essential for protein degradation and the subsequent digestion in stomach and small intestine. The beneficial role of PA has been underestimated due to its distinct negative consequences. PA is reported to be a potent natural plant antioxidant which plays a protective role against oxidative stress in seeds and preventive role in various human diseases. Recently beneficial roles of PA as an antidiabetic and antibacterial agent has been reported. Thus, the development of grains with low-PA and modified distribution pattern can be achieved through fine-tuning of its content in the seeds.
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Affiliation(s)
- Awadhesh Kumar
- Division of Crop Physiology and Biochemistry, ICAR- National Rice Research Institute (ICAR-NRRI), Cuttack-753006, Odisha, India
| | - Brajesh Singh
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Insititute (ICAR-CPRI), Shimla-171001, Himachal Pradesh, India
| | - Pinky Raigond
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Insititute (ICAR-CPRI), Shimla-171001, Himachal Pradesh, India
| | - Chandrasekhar Sahu
- M.S. Swaminathan School of Agriculture, Centurion University of Technology and Management, Odisha 761211, India
| | - Udit Nandan Mishra
- M.S. Swaminathan School of Agriculture, Centurion University of Technology and Management, Odisha 761211, India
| | - Srigopal Sharma
- Govind Ballabh Pant University of Agriculture and Technology, Pantnagar, Uttarakhand, India
| | - Milan Kumar Lal
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Insititute (ICAR-CPRI), Shimla-171001, Himachal Pradesh, India; Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
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33
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Nutritional and antinutritional composition of fava bean (Vicia faba L., var. minor) cultivars. Food Res Int 2020; 140:110038. [PMID: 33648264 DOI: 10.1016/j.foodres.2020.110038] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 11/25/2020] [Accepted: 12/14/2020] [Indexed: 01/07/2023]
Abstract
A dietary shift from resource-demanding animal protein to sustainable food sources, such as protein-rich beans, lowers the climate footprint of food production. In this study, we examined the nutrients and antinutrients in 15 fava bean varieties cultivated in Sweden to select varieties with high nutritional value. On a dry weight basis, the fava beans were analyzed for their content of protein (range 26-33%), amino acids (leucine range: 50.8-72.1 mg/g protein, lysine range: 44.8-74.8 mg/g protein), dietary fiber (soluble fraction range: 0.55-1.06%, insoluble fraction range: 10.7-16.0%), and iron (1.8-21.3 mg/100 g) and zinc contents (0.9-5.2 mg/100 g), as well as for the following antinutrients: lectin (0.8-3.2 HU/mg); trypsin inhibitor (1.2-23.1 TIU/mg) and saponin (18-109 µg/g); phytate (112-1,281 mg/100 g); total phenolic content (1.4-5 mg GAE/g); and vicine(403 µg/g - 7,014 µg/g), convicine (35.5 µg/g - 3,121 µg/g) and the oligosaccharides raffinose (1.1-3.9 g/kg), stachyose (4.4-13.7 g/kg) and verbascose (8-15 g/kg). The results indicate substantial differences between cultivars in relation to their contents of nutrients and antinutrients. Only one of the cultivars studied (Sunrise) have adequate estimated bioavailability of iron, which is of major concern for a diet in which legumes and grains serve as important sources of iron. The nutritional gain from consuming fava beans is significantly affected by the cultivar chosen as the food source.
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34
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes. Crit Rev Food Sci Nutr 2020; 62:1696-1712. [PMID: 33190514 DOI: 10.1080/10408398.2020.1846014] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Myo-Inositol hexakisphosphate or phytic acid concentration is a prominent factor known to impede divalent element bioavailability in vegetal foods including legumes. Both in vivo and in vitro studies have suggested that phytic acid and other plant-based constituents may synergistically form insoluble complexes affecting bioavailability of essential elements. This review provides an overview of existing investigations on the role of phytic acid in the binding, solubility and bioavailability of iron, zinc and calcium with a focus on legumes. Given the presence of various interference factors within legume matrices, current findings suggest that the commonly adapted approach of using phytic acid-element molar ratios as a bioavailability predictor may only be valid in limited circumstances. In particular, differences between protein properties and molar concentrations of other interacting ions are likely responsible for the observed poor correlations. The role of phytate degradation in element bioavailability has been previously examined, and in this review we re-emphasize its importance as a tool to enhance mineral bioavailability of mineral fortified legume crops. Food processing strategies to achieve phytate reduction were identified as promising tools to increase mineral bioavailability and included germination and fermentation, particularly when other bioavailability promoters (e.g. NaCl) are simultaneously added.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia.,CSIRO Agriculture & Food, Werribee, Victoria, Australia
| | | | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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35
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Kaspchak E, Silveira JLM, Igarashi-Mafra L, Mafra MR. Effect of antinutrients on heat-set gelation of soy, pea, and rice protein isolates. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:4201-4210. [PMID: 33071341 PMCID: PMC7520492 DOI: 10.1007/s13197-020-04458-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/27/2020] [Accepted: 04/15/2020] [Indexed: 06/11/2023]
Abstract
Plant-derived protein can present antinutrients (ANs) in its composition. The ANs can interact with the protein, affecting its solubility and functional properties, such as gelation. This work evaluated the effect of three ANs, namely phytic acid (PA), tannic acid (TA), and Quillaja bark saponin (QBS), on the gelation and solubility of soy (SPI), pea (PPI), and rice protein isolate (RPI). The ANs altered the protein isolates gelation and solubility. PA decreased the solubility and gelation of the three protein isolates at pH 3.0. The TA was the AN that most decreased the solubility and gelation characteristics of SPI and PPI at both pHs analyzed. QBS increased the gelation of SPI at pH 3.0 but decreased the final gel strength of RPI at the same pH. These results show that the knowledge of the presence of ANs in the protein isolates is of fundamental relevance for the processing of vegetable proteins.
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Affiliation(s)
- Elaine Kaspchak
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
| | - Joana Léa Meira Silveira
- Department of Biochemistry and Molecular Biology, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
| | - Luciana Igarashi-Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
| | - Marcos R. Mafra
- Department of Chemical Engineering, Federal University of Paraná, Rua Francisco H. Dos Santos S/N, Curitiba, PR zip code 81531-980 Brazil
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36
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Is There Such a Thing as "Anti-Nutrients"? A Narrative Review of Perceived Problematic Plant Compounds. Nutrients 2020; 12:nu12102929. [PMID: 32987890 PMCID: PMC7600777 DOI: 10.3390/nu12102929] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/19/2020] [Accepted: 09/22/2020] [Indexed: 12/12/2022] Open
Abstract
Plant-based diets are associated with reduced risk of lifestyle-induced chronic diseases. The thousands of phytochemicals they contain are implicated in cellular-based mechanisms to promote antioxidant defense and reduce inflammation. While recommendations encourage the intake of fruits and vegetables, most people fall short of their target daily intake. Despite the need to increase plant-food consumption, there have been some concerns raised about whether they are beneficial because of the various ‘anti-nutrient’ compounds they contain. Some of these anti-nutrients that have been called into question included lectins, oxalates, goitrogens, phytoestrogens, phytates, and tannins. As a result, there may be select individuals with specific health conditions who elect to decrease their plant food intake despite potential benefits. The purpose of this narrative review is to examine the science of these ‘anti-nutrients’ and weigh the evidence of whether these compounds pose an actual health threat.
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37
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Cid-Gallegos MS, Sánchez-Chino XM, Álvarez-González I, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Villa-Treviño S, Dávila-Ortíz G, Jiménez-Martínez C. Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients 2020; 12:E2572. [PMID: 32854249 PMCID: PMC7551972 DOI: 10.3390/nu12092572] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/19/2020] [Accepted: 08/22/2020] [Indexed: 02/07/2023] Open
Abstract
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.
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Affiliation(s)
- María S. Cid-Gallegos
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Xariss M. Sánchez-Chino
- Catedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco 86280, Mexico;
| | - Isela Álvarez-González
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Eduardo Madrigal-Bujaidar
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Verónica R. Vásquez-Garzón
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Rafael Baltiérrez-Hoyos
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Saúl Villa-Treviño
- Departamento de Biología Celular, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico City 07360, Mexico;
| | - Gloria Dávila-Ortíz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
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Pasqualone A, Costantini M, Coldea TE, Summo C. Use of Legumes in Extrusion Cooking: A Review. Foods 2020; 9:E958. [PMID: 32698316 PMCID: PMC7404795 DOI: 10.3390/foods9070958] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/23/2022] Open
Abstract
The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
| | - Teodora Emilia Coldea
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine, Calea Manastur, 3-5, 400372 Cluj-Napoca, Romania;
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (M.C.); (C.S.)
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Ohanenye IC, Tsopmo A, Ejike CE, Udenigwe CC. Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Zmudzińska A, Bigorowski B, Banaszak M, Roślewska A, Adamski M, Hejdysz M. The Effect of Diet Based on Legume Seeds and Rapeseed Meal on Pig Performance and Meat Quality. Animals (Basel) 2020; 10:ani10061084. [PMID: 32586053 PMCID: PMC7341191 DOI: 10.3390/ani10061084] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary Pig diets are primarily composed of cereal-based ingredients and contain soybean meal as the main protein source. A growing trend for increased protein requirements has been noted in animal nutrition. The price of extracted soybean meal fluctuates significantly, hence it is worth replacing it with mixtures based on domestic sources of protein. One of the factors that have a direct impact on the quality of meat is animal nutrition. The aim of this work was to assess the impact of a total dietary replacement of extracted soybean meal (SBM) on the body weight gain and pork quality. The fattening pigs, which were offered diets based on SBM, had similar raw meat parameters as the pigs which were fed diets based on legumes and rapeseed as protein sources. Abstract The aim of this work was to assess the impact of a total dietary replacement of extracted soybean meal (SBM) on body weight gain and pork quality. DanBred hybrid piglets were divided into four groups of 10 piglets each. Groups I (males) and II (females) were the control groups and fed a standardized SBM-based complete feed. The experimental groups III (males) and IV (females) were offered a diet in which the SBM was replaced with extracted rapeseed meal (RSM) and legume plants (pea and yellow lupin). After 83 days of fattening, the animals were slaughtered. Based on the collected data, the daily weight gain (DWG), feed intake (FI), and feed conversion ratio (FCR) were calculated. In addition, longissimus dorsi muscle was subjected to physicochemical analyses, including the basic chemical composition. All the analyses were performed in accordance with the applicable methodologies. As a result of this experiment, no interactions were found between the experimental factors (sex and diet). The replacement of SMB by legumes and RSM resulted in a significant reduction in the final body weight of growing–finishing pigs. Additionally, daily body weight gain was reduced between 35–83 days, and through the whole fattening period (0–83 days). Most pork meat quality parameters were not affected by the type of mix feed and sex (p > 0.05). The fattening pigs that were fed legume seeds and RSM had significantly reduced fatness (p > 0.05) compared to the control pigs. In males, there was also a significantly lower pH45 (p < 0.05). It can be concluded that feeding pigs with diets containing legume plants and extracted rapeseed meal does not affect the pork meat quality, but it may worsen the body weight gain.
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Affiliation(s)
- Anna Zmudzińska
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (A.Z.); (B.B.); (M.B.); (M.A.)
| | - Bartosz Bigorowski
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (A.Z.); (B.B.); (M.B.); (M.A.)
| | - Mirosław Banaszak
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (A.Z.); (B.B.); (M.B.); (M.A.)
| | - Aleksandra Roślewska
- Department of Animal Physiology, Physiotherapy and Nutrition, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland;
| | - Marek Adamski
- Department of Animal Breeding, Faculty of Animal Breeding and Biology, UTP University of Science and Technology in Bydgoszcz, Mazowiecka 28, 85-084 Bydgoszcz, Poland; (A.Z.); (B.B.); (M.B.); (M.A.)
| | - Marcin Hejdysz
- Department of Animal Breeding and Product Quality Assessment, UP Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
- Correspondence:
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Korkmaz FY, Tuncel N, Özer M, Tuncel NY. UTILISATION OF INFRARED STABILISED IMMATURE RICE GRAINS IN A CEREAL BASED FERMENTED FOOD: TARHANA. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.2.8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Immature rice grain is one of the under-valued by-products of rice milling industry. In this study, it was aimed to investigate the effects of immature rice grain flour (IRGF) substitution to tarhana, which is a traditional cereal-based, fermented food product. IRGF was replaced by refined wheat flour at the levels of 0 (control), 30, 50, 70, and 100%, and the effect of this replacement on the contents of crude fat, ash, protein, dietary fibre, phytic acid, minerals, vitamins B1 and B2, tocopherols, γ-oryzanol contents and sensory properties were investigated. It was shown that stabilised IRGF remarkably improved nutritional properties of the end product without adversely affecting sensory quality up to 50%. In conclusion, it could be suggested that stabilised IRGF has a promising potential for many food applications due to being cheap, accessible, nutritious, and gluten-free.
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Affiliation(s)
- F. Yilmaz Korkmaz
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - N.B. Tuncel
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - M. Özer
- aDepartment of Food Engineering, Faculty of Engineering, Onsekiz Mart University, 17100, Çanakkale. Turkey
| | - N. Yilmaz Tuncel
- bDepartment of Food Technology, Çanakkale School of Applied Sciences, Onsekiz Mart University, 17100, Çanakkale. Turkey
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Omoruyi FO, Stennett D, Foster S, Dilworth L. New Frontiers for the Use of IP6 and Inositol Combination in Treating Diabetes Mellitus: A Review. Molecules 2020; 25:molecules25071720. [PMID: 32290029 PMCID: PMC7212753 DOI: 10.3390/molecules25071720] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 03/30/2020] [Accepted: 04/08/2020] [Indexed: 12/17/2022] Open
Abstract
Inositol, or myo-inositol, and associated analog molecules, including myo-inositol hexakisphosphate, are known to possess beneficial biomedical properties and are now being widely studied. The impact of these compounds in improving diabetic indices is significant, especially in light of the high cost of treating diabetes mellitus and associated disorders globally. It is theorized that, within ten years, the global population of people with the disease will reach 578 million individuals, with the cost of care projected to be approximately 2.5 trillion dollars. Natural alternatives to pharmaceuticals are being sought, and this has led to studies involving inositol, and myo-inositol-hexakisphosphate, also referred to as IP6. It has been reported that IP6 can improve diabetic indices and regulate the activities of some metabolic enzymes involved in lipid and carbohydrate metabolism. Current research activities have been focusing on the mechanisms of action of inositol and IP6 in the amelioration of the indices of diabetes mellitus. We demonstrated that an IP6 and inositol combination supplement may regulate insulin secretion, modulate serum leptin concentrations, food intake, and associated weight gain, which may be beneficial in both prediabetic and diabetic states. The supplement attenuates vascular damage by reducing red cell distribution width. Serum HDL is increased while serum triglycerides tend to decrease with consumption of the combination supplement, perhaps due to the modulation of lipogenesis involving reduced serum lipase activity. We also noted increased fecal lipid output following combination supplement consumption. Importantly, liver function was found to be preserved. Concurrently, serum reactive oxygen species production was reduced, indicating that inositol and IP6 supplement consumption may reduce free radical damage to tissues and organs as well as serum lipids and blood glucose by preserving liver function. This review provides an overview of the findings associated with inositol and IP6 supplementation in the effective treatment of diabetes with a view to proposing the potential mechanisms of action.
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Affiliation(s)
- Felix O. Omoruyi
- Department of Life Sciences, Texas A&M University, Corpus Christi, TX 78412, USA;
| | - Dewayne Stennett
- Department of Basic Medical Sciences, The University of the West Indies Mona Campus, Kingston 7, Mona, Jamaica; (D.S.); (S.F.)
| | - Shadae Foster
- Department of Basic Medical Sciences, The University of the West Indies Mona Campus, Kingston 7, Mona, Jamaica; (D.S.); (S.F.)
| | - Lowell Dilworth
- Department of Pathology, The University of the West Indies Mona Campus, Kingston 7, Mona, Jamaica
- Correspondence: ; Tel.: +358-1876-9271410; Fax: +358-1876-9271811
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Bryan DD, Classen HL. In Vitro Methods of Assessing Protein Quality for Poultry. Animals (Basel) 2020; 10:ani10040551. [PMID: 32218193 PMCID: PMC7222354 DOI: 10.3390/ani10040551] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 11/16/2022] Open
Abstract
Protein quality assessment of feed ingredients for poultry is often achieved using in vitro or in vivo testing. In vivo methods can be expensive and time consuming. Protein quality can also be evaluated using less expensive and time consuming chemical methods, termed in vitro. These techniques are used to improve the user's efficiency when dealing with large sample numbers, and some mimic the physiological and chemical characteristics of the animal digestive system to which the ingredient will be fed. The pepsin digestibility test is the in vitro method of choice for quick evaluation of protein sample during quality control and in most research settings. Even though the pepsin digestibility test uses enzymes to liberate the amino acids from the protein, it does not mimic normal in vivo digestive conditions. The results obtained with this method may be misleading if the samples tested contain fats or carbohydrates which they often do. Multi-enzyme tests have been proposed to overcome the problem encountered when using the pepsin digestibility test. These tests use a combination of enzymes in one or multiple steps customized to simulate the digestive process of the animal. Multi enzyme assays can predict animal digestibility, but any inherent biological properties of the ingredients on the animal digestive tract will be lost.
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Affiliation(s)
| | - Henry L. Classen
- Correspondence: (D.D.S.L.B.); (H.L.C.); Tel.: +1-3069-664-122 (D.D.S.L.B)
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Substitution of commercial feed with phytase-fermented rice bran and turmeric flour to increase EPA, DHA, and protein depositions in broiler meat. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Lullien-Pellerin V. Both genetic and environmental conditions affect wheat grain texture: Consequences for grain fractionation and flour properties. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Porres JM, Constantino J, Kapravelou G, Lopez-Chaves C, Galisteo M, Aranda P, López-Jurado M, Martínez R. The combined treatment with lentil protein hydrolysate and a mixed training protocol is an efficient lifestyle intervention to manage cardiovascular and renal alterations in obese Zucker rats. Eur J Nutr 2020; 59:3473-3490. [PMID: 32030473 DOI: 10.1007/s00394-020-02181-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Accepted: 01/06/2020] [Indexed: 12/21/2022]
Abstract
PURPOSE Functional and structural changes in cardiovascular and renal systems resulting from obesity and metabolic syndrome represent a severe risk to human health. Lifestyle interventions such as combining healthy diet with adequate physical exercise protocols are good strategies to manage these pathologies. In this research, the effects of lentil protein hydrolysate administration, combined or not with a mixed training protocol, on insulin resistance, cardiovascular and renal functionality were studied in the obese Zucker rat experimental model. METHODS Thirty-two rats (16 lean and 16 obese subdivided in sedentary and trained animals) were administered lentil protein hydrolysate, whereas another 32 subdivided in the same experimental design were administered placebo. The experiment lasted for 8 weeks. At the end of the experimental period, insulin resistance and different parameters of cardiovascular and renal functionality were measured. RESULTS The individual or combined interventions with lentil protein hydrolysate and mixed training protocol were efficient at counteracting some of the metabolic, cardiovascular and renal alterations characterizing the obese Zucker rat. Specifically, lentil protein hydrolysate decreased hyperphagia, amplitude of QRS complex, plasma ACE and selectin E expression in aorta, while increasing urinary volume and pH. Exercise showed beneficial actions on HOMA-IR, QRS amplitude, QTc interval, urinary volume, kidney weight and Mn-SOD activity. Interestingly, most of the mentioned benefits of exercise were more consistent when protein hydrolysate was also administered. CONCLUSION The interesting synergies between the two interventions assessed qualify them as alternative therapeutic strategies to treat cardiovascular and kidney diseases associated to the metabolic syndrome.
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Affiliation(s)
- Jesus M Porres
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain
| | - Janin Constantino
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain
| | - Garyfallia Kapravelou
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain
| | - Carlos Lopez-Chaves
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain
| | - Milagros Galisteo
- Department of Pharmacology, School of Pharmacy, Biohealth Research Institute, Centre for Biomedical Research, Universidad de Granada, Campus Universitario de Cartuja s/n, 18071, Granada, Spain
| | - Pilar Aranda
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain
| | - María López-Jurado
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain.
| | - Rosario Martínez
- Department of Physiology, Institute of Nutrition and Food Technology, Centre for Biomedical Research, Health and Sport Research Centre (IMUDS), Universidad de Granada, Granada, Spain
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Pudney A, Gandini C, Economou CK, Smith R, Goddard P, Napier JA, Spicer A, Sayanova O. Multifunctionalizing the marine diatom Phaeodactylum tricornutum for sustainable co-production of omega-3 long chain polyunsaturated fatty acids and recombinant phytase. Sci Rep 2019; 9:11444. [PMID: 31391507 PMCID: PMC6686013 DOI: 10.1038/s41598-019-47875-1] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2018] [Accepted: 07/23/2019] [Indexed: 11/09/2022] Open
Abstract
There is an urgent requirement for sustainable sources of food and feed due to world population growth. Aquaculture relies heavily on the fish meal and fish oils derived from capture fisheries, challenging sustainability of the production system. Furthermore, substitution of fish oil with vegetable oil and fish meal with plant seed meals in aquaculture feeds reduces the levels of valuable omega-3 long chain polyunsaturated fatty acids such as eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids, and lowers the nutritional value due to the presence of phytate. Addition of exogenous phytase to fish feed is beneficial for enhancing animal health and reducing phosphorus pollution. We have engineered the marine diatom Phaeodactylum tricornutum, accumulating high levels of EPA and DHA together with recombinant proteins: the fungal Aspergillus niger PhyA or the bacterial Escherichia coli AppA phytases. The removal of the N-terminal signal peptide further increased phytase activity. Strains engineered with fcpA and CIP1 promoters showed the highest level of phytase activity. The best engineered strain achieved up to 40,000 phytase activity units (FTU) per gram of soluble protein, thus demonstrating the feasibility of development of multifunctionalized microalgae to simultaneously produce industrially useful proteins and fatty acids to meet the demand of intensive fish farming activity.
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Affiliation(s)
- Alex Pudney
- Algenuity, Eden Laboratory, Broadmead Road, Stewartby, BEDS MK43 9ND, UK
| | - Chiara Gandini
- Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK
| | - Chloe K Economou
- School of Biological and Chemical Sciences, Queen Mary University of London, Mile End Road, London, E1 4NS, UK
| | - Richard Smith
- Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK
| | - Paul Goddard
- Amalga Technologies Ltd, 80 Park Road, Hampton Wick, Kingston on Thames, Surrey, KT14AY, UK
| | - Johnathan A Napier
- Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK
| | - Andrew Spicer
- Algenuity, Eden Laboratory, Broadmead Road, Stewartby, BEDS MK43 9ND, UK
| | - Olga Sayanova
- Department of Plant Sciences, Rothamsted Research, Harpenden, Herts, AL5 2JQ, UK.
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Kumar A, Kumar V, Krishnan V, Hada A, Marathe A, C P, Jolly M, Sachdev A. Seed targeted RNAi-mediated silencing of GmMIPS1 limits phytate accumulation and improves mineral bioavailability in soybean. Sci Rep 2019; 9:7744. [PMID: 31123331 PMCID: PMC6533290 DOI: 10.1038/s41598-019-44255-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Accepted: 03/26/2019] [Indexed: 11/30/2022] Open
Abstract
Phytic acid (PA), the major phosphorus reserve in soybean seeds (60-80%), is a potent ion chelator, causing deficiencies that leads to malnutrition. Several forward and reverse genetics approaches have ever since been explored to reduce its phytate levels to improve the micronutrient and phosphorous availability. Transgenic technology has met with success by suppressing the expression of the PA biosynthesis-related genes in several crops for manipulating their phytate content. In our study, we targeted the disruption of the expression of myo-inositol-3-phosphate synthase (MIPS1), the first and the rate limiting enzyme in PA biosynthesis in soybean seeds, by both antisense (AS) and RNAi approaches, using a seed specific promoter, vicilin. PCR and Southern analysis revealed stable integration of transgene in the advanced progenies. The transgenic seeds (T4) of AS (MS14-28-12-29-3-5) and RNAi (MI51-32-22-1-13-6) soybean lines showed 38.75% and 41.34% reduction in phytate levels respectively, compared to non-transgenic (NT) controls without compromised growth and seed development. The electron microscopic examination also revealed reduced globoid crystals in the Protein storage vacoules (PSVs) of mature T4 seeds compared to NT seed controls. A significant increase in the contents of Fe2+ (15.4%, 21.7%), Zn2+ (7.45%, 11.15%) and Ca2+ (10.4%, 15.35%) were observed in MS14-28-12-29-3-5 and MI51-32-22-1-13-6 transgenic lines, respectively, compared to NT implicating improved mineral bioavailability. This study signifies proof-of-concept demonstration of seed-specific PA reduction and paves the path towards low phytate soybean through pathway engineering using the new and precise editing tools.
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Affiliation(s)
- Awadhesh Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
- Division of Crop Physiology and Biochemistry, ICAR-National Rice Research Institute, Cuttack, Odisha, India
| | - Varun Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
- Department of Biotechnology and Bioinformatics, Jaypee University of Information Technology, Waknaghat, (H.P.), India
| | - Veda Krishnan
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
| | - Alkesh Hada
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
| | - Ashish Marathe
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
| | - Parameswaran C
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
- Division of Crop Physiology and Biochemistry, ICAR-National Rice Research Institute, Cuttack, Odisha, India
| | - Monica Jolly
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India
| | - Archana Sachdev
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India.
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Sesame oil and vitamin E co-administration may improve cardiometabolic risk factors in patients with metabolic syndrome: a randomized clinical trial. Eur J Clin Nutr 2019; 73:1403-1411. [DOI: 10.1038/s41430-019-0438-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 04/01/2019] [Accepted: 04/25/2019] [Indexed: 01/26/2023]
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