1
|
Siriwat W, Ungwiwatkul S, Unban K, Laokuldilok T, Klunklin W, Tangjaidee P, Potikanond S, Kaur L, Phongthai S. Extraction, Enzymatic Modification, and Anti-Cancer Potential of an Alternative Plant-Based Protein from Wolffia globosa. Foods 2023; 12:3815. [PMID: 37893708 PMCID: PMC10606862 DOI: 10.3390/foods12203815] [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: 09/25/2023] [Revised: 10/13/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The global plant-based protein demand is rapidly expanding in line with the increase in the world's population. In this study, ultrasonic-assisted extraction (UAE) was applied to extract protein from Wolffia globosa as an alternative source. Enzymatic hydrolysis was used to modify the protein properties for extended use as a functional ingredient. The successful optimal conditions for protein extraction included a liquid to solid ratio of 30 mL/g, 25 min of extraction time, and a 78% sonication amplitude, providing a higher protein extraction yield than alkaline extraction by about 2.17-fold. The derived protein was rich in essential amino acids, including leucine, valine, and phenylalanine. Protamex and Alcalase were used to prepare protein hydrolysates with different degrees of hydrolysis, producing protein fragments with molecular weights ranging between <10 and 61.5 kDa. Enzymatic hydrolysis caused the secondary structural transformations of proteins from β-sheets and random coils to α-helix and β-turn structures. Moreover, it influenced the protein functional properties, particularly enhancing the protein solubility and emulsifying activity. Partial hydrolysis (DH3%) improved the foaming properties of proteins; meanwhile, an excess hydrolysis degree reduced the emulsifying stability and oil-binding capacity. The produced protein hydrolysates showed potential as anti-cancer peptides on human ovarian cancer cell lines.
Collapse
Affiliation(s)
- Warin Siriwat
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Sunisa Ungwiwatkul
- Chemical Industrial Process and Environment Program, Faculty of Science, Energy and Environment, King Mongkut’s University of Technology North Bangkok (Rayong Campus), Rayong 21120, Thailand;
| | - Kridsada Unban
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Thunnop Laokuldilok
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
| | - Warinporn Klunklin
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Saranyapin Potikanond
- Department of Pharmacology, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
| | - Suphat Phongthai
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (W.S.); (K.U.); (T.L.); (W.K.); (P.T.)
- Center of Excellence in Agro Bio-Circular-Green Industry (Agro BCG), Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| |
Collapse
|
2
|
Tessier R, Calvez J, Airinei G, Khodorova N, Dauguet S, Galet O, Chapelais M, Tomé D, Benamouzig R, Gaudichon C. Digestive and metabolic bioavailability in healthy humans of 15N-labeled rapeseed and flaxseed protein incorporated in biscuits. Am J Clin Nutr 2023; 117:896-902. [PMID: 36842754 DOI: 10.1016/j.ajcnut.2023.02.020] [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: 10/21/2022] [Revised: 02/10/2023] [Accepted: 02/21/2023] [Indexed: 02/28/2023] Open
Abstract
BACKGROUND In the search to diversify protein sources for humans, oilseeds are good candidates due to the high protein content of their coproducts after oil extraction. Among them, rapeseed presents a well-balanced amino acid (AA) profile. Flaxseed is an emerging source but the nutritional value of its protein is not yet documented. OBJECTIVES This study aimed to determine the nitrogen (N) and AA bioavailability of these protein sources. METHODS Nineteen healthy volunteers were intubated with a naso-ileal tube. They ingested 156 g biscuits containing intrinsically labeled 15N rapeseed (n = 10) or flaxseed (n = 9) protein over a 4-h period. Ileal digesta, blood, and urine were sampled over 8 h after the first meal ingestion. N and 15N enrichment and AAs were measured to determine digestive and deamination losses. Ileal digestibility, the digestible indispensable AA score (DIAAS) and net postprandial protein utilization (NPPU) were calculated. RESULTS Real ileal digestibility was 80.7 ± 6.5% for rapeseed protein and 92.2 ± 2.0% for flaxseed protein (P = 0.0002). Mean indispensable AA (IAA) digestibility reached 84.1 ± 6.9% and 93.3 ± 6.7% for rapeseed and flaxseed, respectively, lysine being the lowest digestible IAA for both sources. Despite moderate digestibility, the DIAAS was 1.1 for rapeseed but only 0.6 for flaxseed due to lysine insufficiency. Deamination losses accounted for 20.0 ± 6.5% of dietary N for flaxseed and 11.0 ± 2.8% for rapeseed (P = 0.002). The NPPU did not differ between the protein sources, with 71.3 ± 6.5% for flaxseed and 69.7 ± 7.6% for rapeseed. CONCLUSIONS Despite good digestibility, flaxseed protein cooked in biscuits was penalized by both lysine insufficiency and poor lysine digestibility that decreased its DIAAS and increased deamination. By contrast, rapeseed was moderately digestible but presented no limiting IAA, resulting in an excellent DIAAS and low deamination. This study was registered at clinicaltrials.gov as NCT04024605.
Collapse
Affiliation(s)
- Romain Tessier
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Juliane Calvez
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | | | | | - Martin Chapelais
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France.
| |
Collapse
|
3
|
Amino Acid Profiling and SDS-PAGE Analysis of Protein Isolates Obtained from Nonconventional Sources. J FOOD QUALITY 2022. [DOI: 10.1155/2022/1926527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Proteins play an imperative role in enhancing the nutritional status of the human body. The present study was designed to determine the molecular weight of protein isolates prepared from defatted oilseeds, i.e., sesame, flaxseed, and canola, using SDS-PAGE. The electropherogram revealed protein bands ranging from 15 to 65 kDa. Furthermore, proteins were subjected to amino acid profiling followed by calculation of amino acid score with reference to requirement for preschool children. The amino acid profiling results indicated that sesame protein isolates (SPI) exhibited the highest values for aromatic amino acids, histidine, isoleucine, and valine. However, the maximum values for sulfur-containing amino acids were depicted by flaxseed protein isolates (FPI). Moreover, the lysine content was highest in canola protein isolates (CPI). Results indicated better profile and quality of proteins, capable to meet the requirements of essential amino acids, especially for preschoolers. Moreover, the values for the protein digestibility corrected amino acid score (PDCAAS) and in vitro protein digestibility (IVPD) were also determined. Conclusively, protein isolates from defatted oilseeds exhibit better-quality proteins with a balanced amino acid profile. By potential utilization in numerous food products, these proteins can play a pivotal role in fulfilling the nutritional requirements of individuals, especially in developing economies.
Collapse
|
4
|
Structural Characterization and Functional Properties of Flaxseed Hydrocolloids and Their Application. Foods 2022; 11:foods11152304. [PMID: 35954070 PMCID: PMC9368198 DOI: 10.3390/foods11152304] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 01/15/2023] Open
Abstract
Flaxseed is an excellent source of valuable nutrients and is also considered a functional food. There are two types of hydrocolloids in flaxseed: flaxseed gum and proteins. Flaxseed gum exhibits emulsifying and foaming activities or can be used as a thickening and gelling agent. Due to its form of soluble fiber, flaxseed gum is related to many health benefits. Flaxseed proteins have various functional properties based on their physicochemical properties. While albumins possess the emulsion-forming ability, globulins better serve as foaming agents. Flaxseed proteins may also serve as a source of functional peptides with interesting biological and health-related activities. Functional properties and health-related benefits predetermine the application of these hydrocolloids, mainly in the food industry or medicine. Although these properties of flaxseed hydrocolloids have been recently and extensively studied, they are still not widely used on the industrial scale compared to other popular plant gums and proteins. The aim of this review was to present, discuss and highlight the recent discoveries in the structural characteristics and functional and biological properties of these versatile hydrocolloids with respect to factors affecting their characteristics and offer new insights into their potential applications as comparable alternatives to the other natural hydrocolloids or as the sources of novel functional products.
Collapse
|
5
|
Karami Z, Akbari‐adergani B, Duangmal K. Recent development on recovering bioactive peptides and phenolic compounds from under‐utilised by‐products during production of certain edible oil plants: current situation and future perspectives. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Zohreh Karami
- Department of Food Technology, Faculty of Science Chulalongkorn University Bangkok 10330 Thailand
| | - Behrouz Akbari‐adergani
- Food and Drug Laboratory Research Center, Food and Drug Organization Ministry of Health and Medical Education Tehran 11136‐15911 Iran
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science Chulalongkorn University Bangkok 10330 Thailand
- Emerging Processes for Food Functionality Design Research Unit Chulalongkorn University Bangkok 10330 Thailand
| |
Collapse
|
6
|
Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Jingyu Gu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Amrit Bk
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Hanjing Wu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Peiyao Lu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
| | - Colin J. Barrow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz Ansar Rasul Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| |
Collapse
|
7
|
YE XP, XU MF, TANG ZX, CHEN HJ, WU DT, WANG ZY, SONGZHEN YX, HAO J, WU LM, SHI LE. Flaxseed protein: extraction, functionalities and applications. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.22021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
| | | | | | | | | | | | | | - Juan HAO
- Hangzhou Normal University, China
| | | | - Lu-E SHI
- Hangzhou Normal University, China
| |
Collapse
|
8
|
Sciammaro LP, Quintero Ruiz NA, Ferrero C, Giacomino S, Picariello G, Mamone G, Puppo MC. Prosopis
spp. powder: influence of chemical components in water adsorption properties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14629] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Leonardo P. Sciammaro
- Centro de Investigación en Criotecnología de Alimentos (CIDCA – UNLP – CONICET) Calle 47 y 116 La Plata1900Argentina
| | - Natalia Andrea Quintero Ruiz
- Centro de Investigación en Criotecnología de Alimentos (CIDCA – UNLP – CONICET) Calle 47 y 116 La Plata1900Argentina
| | - Cristina Ferrero
- Centro de Investigación en Criotecnología de Alimentos (CIDCA – UNLP – CONICET) Calle 47 y 116 La Plata1900Argentina
| | - Silvia Giacomino
- Catedra de Bromatología y Nutrición‐Facultad de Farmacia y Bioquímica Universidad de Buenos Aires Junin 956 Buenos Aires1113Argentina
| | - Gianluca Picariello
- Istituto di Scienze dell’ Alimentazione Consiglio Nazionale delle Ricerche (CNR) Via Roma 64 Avellino83100Italy
| | - Gianfranco Mamone
- Istituto di Scienze dell’ Alimentazione Consiglio Nazionale delle Ricerche (CNR) Via Roma 64 Avellino83100Italy
| | - María Cecilia Puppo
- Centro de Investigación en Criotecnología de Alimentos (CIDCA – UNLP – CONICET) Calle 47 y 116 La Plata1900Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF – UNLP) 60 y 119 La Plata1900Argentina
| |
Collapse
|
9
|
|
10
|
Zhai SS, Zhou T, Li MM, Zhu YW, Li MC, Feng PS, Zhang XF, Ye H, Wang WC, Yang L. Fermentation of flaxseed cake increases its nutritional value and utilization in ducklings. Poult Sci 2020; 98:5636-5647. [PMID: 31237336 DOI: 10.3382/ps/pez326] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 05/24/2019] [Indexed: 12/19/2022] Open
Abstract
Flaxseed cake (FSC) is a potential alternative feed source in poultry. However, cyanogenetic glycosides limit its widespread use in feed. In this study, we optimized the parameters of fermentation by Aspergillus niger and Candida utilis and compared the growth performance, serum lipid parameters, and organ indexes of Cherry Valley duckling feed with unfermented FSC (UFSC) or fermented FSC (FFSC). A total of 420 one-day-old male Cherry Valley ducklings were randomly assigned into a 1 plus 2 × 3 factorial design including 2 different FSC resources (UFSC and FFSC) at 3 levels (50, 100, or 150 g/kg) for 3 wk. Each treatment group included 6 pens with 10 ducklings per pen. The hydrocyanic acid (HCN) level was reduced under the following conditions: 1:0.8 FSC:water (w:v), inoculum ratio of 1 mL:1 mL, 30°C, and 60 h. FFSC had higher crude protein (CP) and calcium (Ca) levels and lower HCN levels compared with UFSC (P < 0.05). There was no interactive effect between FSC sources and levels on growth performance. Final body weight (FBW), average daily feed intake (ADFI), and average daily gain (ADG) in UFSC groups and ADFI in FFSC groups decreased linearly with increasing FSC levels (P < 0.01). There were no differences in FBW, ADG, or feed:gain ratio (F/G) among FFSC groups, and all 7 FSC groups had no differences in the F/G ratio (P > 0.05). Dietary FSC supplementation decreased triglyceride (TG) (P < 0.01), total cholesterol (TC) (P < 0.01), high-density lipoprotein (HDL) (P = 0.01), and low-density lipoprotein (LDL) (P < 0.01). No interactive effect between FSC levels and sources was observed for serum TG, TC, HDL, or LDL. Ducklings fed FFSC had lower TG (P < 0.01), TC (P = 0.05), and LDL (P < 0.01) levels compared with ducklings fed UFSC. The 150 g/kg FFSC group had the lowest TG, TC, HDL, and LDL levels among all 7 groups. Flaxseed cake supplementation decreased the relative weight of the left breast, but FFSC increased the relative weight of the gizzard compared with UFSC. In conclusion, fermentation could increase the nutritional value and usage of FSC in ducklings.
Collapse
Affiliation(s)
- S S Zhai
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - T Zhou
- Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph N1G 5C9, Canada
| | - M M Li
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - Y W Zhu
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - M C Li
- Dayitongchuang Biotech Co., Ltd, Tianjin 300000, China
| | - P S Feng
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - X F Zhang
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - H Ye
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - W C Wang
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| | - L Yang
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China
| |
Collapse
|
11
|
Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
Collapse
Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| |
Collapse
|
12
|
Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 104] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
Collapse
Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| |
Collapse
|
13
|
Effect of flaxseed consumption on flow-mediated dilation and inflammatory biomarkers in patients with coronary artery disease: a randomized controlled trial. Eur J Clin Nutr 2018; 73:258-265. [DOI: 10.1038/s41430-018-0268-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/18/2018] [Accepted: 07/05/2018] [Indexed: 12/23/2022]
|
14
|
Czech A, Ognik K, Laszewska M, Cholewińska E, Stępniowska A. Modification of the lipid profile and antioxidant status of the blood plasma of turkey hens fed mixtures with raw or extruded linseed. J Anim Physiol Anim Nutr (Berl) 2017; 102:e270-e278. [PMID: 29150879 DOI: 10.1111/jpn.12738] [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: 01/22/2017] [Accepted: 03/30/2017] [Indexed: 11/30/2022]
Abstract
The aim of the study was to determine the most beneficial proportion of raw linseed in complete feed mixtures for turkey hens on the basis of lipid and redox indicators in the blood. In experiment 1, the turkey hens received the complete mixture with 2%, 4% or 6% linseed. On the basis of the results obtained in experiment 1, we selected the most effective proportion of linseed, which was given to the birds in the group receiving a 4% linseed additive. In experiment 2, the birds were fed mixtures with a 4% addition of raw or extruded linseed. The use of 4% raw linseed was found to improve production effects (improvement of weight gain, and lower feed conversion ratios), while extruded linseed in the diet of turkey hens did not affect growth performance. The use of linseed (4% and 6%) as a feed component for turkey hens led to an increase in indicators of antioxidant potential, that is the total antioxidant potential of the plasma, vitamins E and C, bilirubin and creatinine. A benefit resulting from the use of linseed, particularly in the amounts of 2% and 4% was a marked improvement in lipid indicators in the blood. The reduced percentage of unsaturated fatty acids (n-3) following the use of extruded linseed resulted in a decrease in lipid peroxidation (lower content of malondialdehyde, superoxide and vitamins C and E in the blood). The most effective dose and form of linseed in the diet of turkey hens is 4% raw linseed.
Collapse
Affiliation(s)
- A Czech
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - K Ognik
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - M Laszewska
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - E Cholewińska
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| | - A Stępniowska
- Department of Biochemistry and Toxicology, University of Life Sciences in Lublin, Lublin, Poland
| |
Collapse
|
15
|
Lai WT, Khong NM, Lim SS, Hee YY, Sim BI, Lau KY, Lai OM. A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
16
|
Anaya K, Cruz ACB, Cunha DCS, Monteiro SMN, Dos Santos EA. Growth Impairment Caused by Raw Linseed Consumption: Can Trypsin Inhibitors Be Harmful for Health? PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2015; 70:338-343. [PMID: 26243664 DOI: 10.1007/s11130-015-0500-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Linseed (Linun usitatissimum L.) is an important oilseed whose nutritional value can be impaired due to presence of antinutritional factors and low protein digestibility. Protein fractions from raw linseed meal were extracted, isolated and analyzed in vitro and in vivo. Globulins, the major protein fraction of linseed, showed low in vitro susceptibility to trypsin and chymotrypsin, but its in vivo digestibility was 93.2 %. Albumin fraction had high trypsin inhibition activity (5250 Inhibition Units g(-1)) and presented low molecular mass protein bands, similar to known trypsin inhibitors. Raw linseed consumption caused negative effects on rat growth and reduction of intestinal villi. Results indicate that raw linseed meal must not be used as an exclusive source of protein regardless of the major proteins have high digestibility; digestive enzymes inhibitors in raw linseed probably reduces the protein utilization.
Collapse
Affiliation(s)
- Katya Anaya
- Departamento de Bioquímica, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Natal, RN, Brazil,
| | | | | | | | | |
Collapse
|