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Margara-Escudero HJ, Paz-Graniel I, García-Gavilán J, Ruiz-Canela M, Sun Q, Clish CB, Toledo E, Corella D, Estruch R, Ros E, Castañer O, Arós F, Fiol M, Guasch-Ferré M, Lapetra J, Razquin C, Dennis C, Deik A, Li J, Gómez-Gracia E, Babio N, Martínez-González MA, Hu FB, Salas-Salvadó J. Plasma metabolite profile of legume consumption and future risk of type 2 diabetes and cardiovascular disease. Cardiovasc Diabetol 2024; 23:38. [PMID: 38245716 PMCID: PMC10800064 DOI: 10.1186/s12933-023-02111-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 12/29/2023] [Indexed: 01/22/2024] Open
Abstract
BACKGROUND Legume consumption has been linked to a reduced risk of type 2 diabetes (T2D) and cardiovascular disease (CVD), while the potential association between plasma metabolites associated with legume consumption and the risk of cardiometabolic diseases has never been explored. Therefore, we aimed to identify a metabolite signature of legume consumption, and subsequently investigate its potential association with the incidence of T2D and CVD. METHODS The current cross-sectional and longitudinal analysis was conducted in 1833 PREDIMED study participants (mean age 67 years, 57.6% women) with available baseline metabolomic data. A subset of these participants with 1-year follow-up metabolomics data (n = 1522) was used for internal validation. Plasma metabolites were assessed through liquid chromatography-tandem mass spectrometry. Cross-sectional associations between 382 different known metabolites and legume consumption were performed using elastic net regression. Associations between the identified metabolite profile and incident T2D and CVD were estimated using multivariable Cox regression models. RESULTS Specific metabolic signatures of legume consumption were identified, these included amino acids, cortisol, and various classes of lipid metabolites including diacylglycerols, triacylglycerols, plasmalogens, sphingomyelins and other metabolites. Among these identified metabolites, 22 were negatively and 18 were positively associated with legume consumption. After adjustment for recognized risk factors and legume consumption, the identified legume metabolite profile was inversely associated with T2D incidence (hazard ratio (HR) per 1 SD: 0.75, 95% CI 0.61-0.94; p = 0.017), but not with CVD incidence risk (1.01, 95% CI 0.86-1.19; p = 0.817) over the follow-up period. CONCLUSIONS This study identified a set of 40 metabolites associated with legume consumption and with a reduced risk of T2D development in a Mediterranean population at high risk of cardiovascular disease. TRIAL REGISTRATION ISRCTN35739639.
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Affiliation(s)
- Hernando J Margara-Escudero
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentació, Nutrició, Desenvolupament i Salut Mental ANUT-DSM, Reus, Spain
- Alimentació, Nutrició, Desenvolupament i Salut Mental, Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain
| | - Indira Paz-Graniel
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentació, Nutrició, Desenvolupament i Salut Mental ANUT-DSM, Reus, Spain
- Alimentació, Nutrició, Desenvolupament i Salut Mental, Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
| | - Jesús García-Gavilán
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentació, Nutrició, Desenvolupament i Salut Mental ANUT-DSM, Reus, Spain.
- Alimentació, Nutrició, Desenvolupament i Salut Mental, Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain.
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
| | - Miguel Ruiz-Canela
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, Instituto de Investigación Sanitario de Navarra (IdiSNA), Pamplona, Spain
| | - Qi Sun
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA
| | - Clary B Clish
- The Broad Institute of Harvard and MIT, Boston, MA, 02142, USA
| | - Estefania Toledo
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, Instituto de Investigación Sanitario de Navarra (IdiSNA), Pamplona, Spain
- Navarra Institute for Health Research, IdiSNA, Pamplona, Navarre, Spain
| | - Dolores Corella
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine, University of Valencia, Valencia, Spain
| | - Ramón Estruch
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Internal Medicine, Institut d'Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Hospital Clinic, University of Barcelona, Barcelona, Spain
| | - Emilio Ros
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Endocrinology and Nutrition, Institut d'Investigacions Biomèdiques August Pi Sunyer (IDIBAPS), Lipid Clinic, Hospital Clínic, Barcelona, Spain
| | - Olga Castañer
- Centro de Investigación Biomédica en Red (CIBERESP) de Epidemiología y Salud Pública, Instituto de Salud Carlos III, Madrid, Spain
- Cardiovascular Risk and Nutrition Research Group, Hospital del Mar Research Institute, Barcelona, Spain
| | - Fernando Arós
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Cardiology, University Hospital of Alava, Vitoria, Spain
| | - Miquel Fiol
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Illes Balears Health Research Institute (IdISBa), Hospital Son Espases, Palma, Spain
| | - Marta Guasch-Ferré
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Public Health, Section of Epidemiology, University of Copenhagen, Copenhagen, Denmark
- Novo Nordisk Foundation Center for Basic Metabolic Research, University of Copenhagen, Copenhagen, Denmark
| | - José Lapetra
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Family Medicine, Research Unit, Distrito Sanitario Atención Primaria Sevilla, Seville, Spain
| | - Cristina Razquin
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
- Department of Preventive Medicine and Public Health, University of Navarra, Instituto de Investigación Sanitario de Navarra (IdiSNA), Pamplona, Spain
| | - Courtney Dennis
- The Broad Institute of Harvard and MIT, Boston, MA, 02142, USA
| | - Amy Deik
- The Broad Institute of Harvard and MIT, Boston, MA, 02142, USA
| | - Jun Li
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
| | - Enrique Gómez-Gracia
- Preventive Medicine and Public Health Department, School of Medicine, University of Málaga, 29010, Malaga, Spain
- Biomedical Research Institute of Malaga-IBIMA Plataforma BIONAND, 29010, Malaga, Spain
| | - Nancy Babio
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentació, Nutrició, Desenvolupament i Salut Mental ANUT-DSM, Reus, Spain.
- Alimentació, Nutrició, Desenvolupament i Salut Mental, Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain.
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain.
| | - Miguel A Martínez-González
- Department of Preventive Medicine and Public Health, University of Navarra, Instituto de Investigación Sanitario de Navarra (IdiSNA), Pamplona, Spain
| | - Frank B Hu
- Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA
- Channing Division of Network Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA
| | - Jordi Salas-Salvadó
- Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Alimentació, Nutrició, Desenvolupament i Salut Mental ANUT-DSM, Reus, Spain
- Alimentació, Nutrició, Desenvolupament i Salut Mental, Institut d'Investigació Sanitària Pere Virgili (IISPV), Reus, Spain
- Centro de Investigación Biomédica en Red Fisiopatología de La Obesidad y La Nutrición (CIBEROBN), Instituto de Salud Carlos III, Madrid, Spain
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Reinprecht Y, Schram L, Perry GE, Morneau E, Smith TH, Pauls KP. Mapping yield and yield-related traits using diverse common bean germplasm. Front Genet 2024; 14:1246904. [PMID: 38234999 PMCID: PMC10791882 DOI: 10.3389/fgene.2023.1246904] [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: 06/24/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Common bean (bean) is one of the most important legume crops, and mapping genes for yield and yield-related traits is essential for its improvement. However, yield is a complex trait that is typically controlled by many loci in crop genomes. The objective of this research was to identify regions in the bean genome associated with yield and a number of yield-related traits using a collection of 121 diverse bean genotypes with different yields. The beans were evaluated in replicated trials at two locations, over two years. Significant variation among genotypes was identified for all traits analyzed in the four environments. The collection was genotyped with the BARCBean6K_3 chip (5,398 SNPs), two yield/antiyield gene-based markers, and seven markers previously associated with resistance to common bacterial blight (CBB), including a Niemann-Pick polymorphism (NPP) gene-based marker. Over 90% of the single-nucleotide polymorphisms (SNPs) were polymorphic and separated the panel into two main groups of small-seeded and large-seeded beans, reflecting their Mesoamerican and Andean origins. Thirty-nine significant marker-trait associations (MTAs) were identified between 31 SNPs and 15 analyzed traits on all 11 bean chromosomes. Some of these MTAs confirmed genome regions previously associated with the yield and yield-related traits in bean, but a number of associations were not reported previously, especially those with derived traits. Over 600 candidate genes with different functional annotations were identified for the analyzed traits in the 200-Kb region centered on significant SNPs. Fourteen SNPs were identified within the gene model sequences, and five additional SNPs significantly associated with five different traits were located at less than 0.6 Kb from the candidate genes. The work confirmed associations between two yield/antiyield gene-based markers (AYD1m and AYD2m) on chromosome Pv09 with yield and identified their association with a number of yield-related traits, including seed weight. The results also confirmed the usefulness of the NPP marker in screening for CBB resistance. Since disease resistance and yield measurements are environmentally dependent and labor-intensive, the three gene-based markers (CBB- and two yield-related) and quantitative trait loci (QTL) that were validated in this work may be useful tools for simplifying and accelerating the selection of high-yielding and CBB-resistant bean cultivars.
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Affiliation(s)
| | - Lyndsay Schram
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| | - Gregory E. Perry
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| | - Emily Morneau
- Harrow Research and Development Centre, Agriculture and Agri-Food Canada, Harrow, ON, Canada
| | - Thomas H. Smith
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
| | - K. Peter Pauls
- Department of Plant Agriculture, University of Guelph, Guelph, ON, Canada
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Aloui K, Choukri H, El Haddad N, Gupta P, El Bouhmadi K, Emmrich PMF, Singh A, Edwards A, Maalouf F, Bouhlal O, Staples J, Kumar S. Impact of Heat and Drought Stress on Grasspea and Its Wild Relatives. PLANTS (BASEL, SWITZERLAND) 2023; 12:3501. [PMID: 37836241 PMCID: PMC10574926 DOI: 10.3390/plants12193501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 08/22/2023] [Accepted: 08/28/2023] [Indexed: 10/15/2023]
Abstract
Grasspea (Lathyrus sativus L.) is recognized as a highly drought-tolerant legume. However, excessive consumption of its seeds and green tissues causes neurolathyrism, a condition characterized by an irreversible paralysis of the legs induced by a neurotoxin amino acid called β-N-oxalyl-L-α, β- diaminopropionic acid (β-ODAP). The present study investigated the effects of heat, and combined heat + drought during the reproductive phase on physiological and phenological parameters, yield-related factors, ODAP content, and seed protein of 24 genotypes representing 11 Lathyrus species under controlled conditions. Analysis of variance revealed a highly significant effect (p < 0.001) of stress treatments and genotypes for all the traits. In general, heat stress individually or in combination with drought expedited phenology, reduced relative leaf water content, stimulated proline synthesis, and influenced chlorophyll concentration; the effects were more severe under the combined heat + drought stress. ODAP content in seeds ranged from 0.06 to 0.30% under no-stress conditions. However, under heat stress, there was a significant increase of 33% in ODAP content, and under combined stress (heat + drought), the increase reached 83%. Crude protein content ranged from 15.64 to 28.67% among no stress plants and decreased significantly by 23% under heat stress and by 36% under combined stress. The findings of this study also indicated substantial reductions in growth and grain yield traits under both heat stress and combined heat + drought stress. Six accessions namely IG 66026, IG 65018, IG 65687, IG 118511, IG 64931, and IG65273 were identified as having the most favorable combination of yield, protein content, and seed ODAP levels across all conditions. ODAP content in these six accessions varied from 0.07 to 0.11% under no stress and remained at moderate levels during both heat stress (0.09-0.14%) and combined stress (0.11-0.17%). IG 66026 was identified as the most stable genotype under drought and heat stress conditions with high protein content, and low ODAP content. By identifying those promising accessions, our results have established a basis for forthcoming grasspea breeding initiatives while paving the way for future research exploration into the fundamental mechanisms driving ODAP variation in the presence of both heat and drought stress conditions.
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Affiliation(s)
- Khawla Aloui
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat 10112, Morocco; (H.C.); (N.E.H.); (O.B.)
- Laboratory of Ecology and Environment, Ben M’Sick Faculty of Sciences, University Hassan II, Casablanca 20800, Morocco;
| | - Hasnae Choukri
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat 10112, Morocco; (H.C.); (N.E.H.); (O.B.)
- Laboratoire de Biotechnologie et de Physiologie Végétales, Centre de Recherche BioBio, Faculté des Sciences, Mohammed V University Rabat, Rabat 10112, Morocco
| | - Noureddine El Haddad
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat 10112, Morocco; (H.C.); (N.E.H.); (O.B.)
- Laboratoire de Biotechnologie et de Physiologie Végétales, Centre de Recherche BioBio, Faculté des Sciences, Mohammed V University Rabat, Rabat 10112, Morocco
| | - Priyanka Gupta
- Département de phytologie, Institut de Biologie Intégrative et des Systèmes Pavillons Charles-Eugène Marchant, Université Laval, Québec, QC G1V 4G2, Canada;
| | - Keltoum El Bouhmadi
- Laboratory of Ecology and Environment, Ben M’Sick Faculty of Sciences, University Hassan II, Casablanca 20800, Morocco;
| | - Peter M. F. Emmrich
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK; (P.M.F.E.); (A.E.); (J.S.)
| | - Akanksha Singh
- International Center for Agricultural Research in the Dry Areas (ICARDA), New Delhi 110012, India;
| | - Anne Edwards
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK; (P.M.F.E.); (A.E.); (J.S.)
| | - Fouad Maalouf
- International Center for Agricultural Research in the Dry Areas (ICARDA), Beirut 1108 2010, Lebanon;
| | - Outmane Bouhlal
- International Center for Agricultural Research in the Dry Areas (ICARDA), Rabat 10112, Morocco; (H.C.); (N.E.H.); (O.B.)
| | - Jasmine Staples
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK; (P.M.F.E.); (A.E.); (J.S.)
| | - Shiv Kumar
- International Center for Agricultural Research in the Dry Areas (ICARDA), New Delhi 110012, India;
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Quality Evaluation of Complementary Food Produced by Solid-State Fermentation of Fonio, Soybean and Orange-Fleshed Sweet Potato Blends. FERMENTATION-BASEL 2023. [DOI: 10.3390/fermentation9030250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
Abstract
During infancy and early childhood, obtaining the adequate amount of appropriate nutrition has paramount importance for the full development of a child’s potential. The focus of this study was to evaluate the complementary food produced by solid-state fermentation of fonio and soybean using Rhizopusoligosporus (2710) and orange-fleshed sweet potatoes (OFSP) using Lactobacillus planterum (B-41621). Solid-state fermentation (SSF) was carried out by inoculating fonio and soybean with a spore suspension (1 × 10⁶ spores/mL) of Rhizopusoligosporus (2710) and OFSP with a spore suspension (1 × 10⁶ spores/mL) of Lactobacillus plantarium (B-41621). The samples were blended in the following ratios: fonio and soybean 100: 100 (AS), fonio/soybean and OFSP 50: 50(ASO). These were compared with a commercial infant formula, which served as the control (CTRL). Quality characteristics of the samples were evaluated. The results showed that moisture, crude protein, fiber, ash content, beta carotene, iron and titratable acidity ranged from 54.97–56.27, 17.10–19.02%, 7.08–7.60%, 2.09–2.38%, 15.80–17.35 mg/100 g, 6.57–8.41 mg/100 g and 0.16–0.48%, respectively. An increase in fermentation time significantly (p < 0.05) increased these contents. In sensory scores, there were no significant (p > 0.05) differences between the average mean scores of the samples. This study shows that nutrient-rich complementary food of acceptable quality can be produced from blends using SSF for the optimum growth and development of infants.
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Sinkovič L, Pipan B, Šibul F, Nemeš I, Tepić Horecki A, Meglič V. Nutrients, Phytic Acid and Bioactive Compounds in Marketable Pulses. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010170. [PMID: 36616298 PMCID: PMC9824021 DOI: 10.3390/plants12010170] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/21/2022] [Accepted: 12/23/2022] [Indexed: 05/24/2023]
Abstract
Pulses are edible seeds of plants belonging to the legume family, which are of great importance for human and animal nutrition. In this study, several nutrients, antinutrients and bioactive compounds were quantified in the seeds of ten pulses, i.e., common and runner beans, field peas, lupins (white, blue and yellow), faba beans, lentils (brown and red) and chickpeas. Homogenised, air-dried seed samples were analysed for various parameters: protein (18.0-43.1%), fat (0.6-18.5%) and phytic acid content (507-2566 mg/100 g dry weight (DW)), phenolic profile (27 phenolic compounds in total) and multi-mineral composition. The analysed phenolic compounds mainly belong to phenolic acids (hydroxybenzoic acids and hydroxycinnamic acids) and/or flavonoids (flavones, flavonols and flavanols). Total phenolic content (TPC) ranged from 719 μg/g DW in chickpeas to 5012 μg/g DW in common beans. A total of ten elements belonging to macro- (Mg, P, S, K and Ca) and micro-minerals (Cr, Mn, Fe, Zn and Mo) were determined. Using cluster analysis, pulses were divided into three groups according to the parameters studied: 1. common and runner bean; 2. field pea, white and blue lupin, faba bean, red and brown lentil and chickpea; and 3. yellow lupin. The most varying phytochemicals in terms of their content in the analysed pulses were phytic acid, quinic acid, catechin and TPC. A perfect positive significant Pearson correlation (1.00) was observed for six pairs of variables within the group of phenolic compounds.
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Affiliation(s)
- Lovro Sinkovič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
| | - Barbara Pipan
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
| | - Filip Šibul
- Department for Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, RS-21000 Novi Sad, Serbia
| | - Ivana Nemeš
- Department for Chemistry, Biochemistry and Environmental Protection, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovića 3, RS-21000 Novi Sad, Serbia
| | | | - Vladimir Meglič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
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Abstract
Legumes are a staple of diets all around the world. In some least developed countries, they are the primary source of protein; however, their beneficial properties go beyond their nutritional value. Recent research has shown that legumes have bioactive compounds like peptides, polyphenols and saponins, which exhibit antioxidant, antihypertensive, anti-inflammatory and other biological activities. Thus, these compounds could be an alternative treatment for inflammatory diseases, in particular, chronic inflammation such as arthritis, obesity and cancer. Nowadays, there is a growing interest in alternative therapies derived from natural products; accordingly, the present review has compiled the bioactive compounds found in legumes that have demonstrated an anti-inflammatory effect in non-clinical studies.
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Legume Protein Extracts: The Relevance of Physical Processing in the Context of Structural, Techno-Functional and Nutritional Aspects of Food Development. Processes (Basel) 2022. [DOI: 10.3390/pr10122586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022] Open
Abstract
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes’ protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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Jebalia I, Della Valle G, Guessasma S, Kristiawan M. Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling. Food Res Int 2022; 162:112047. [PMID: 36461312 DOI: 10.1016/j.foodres.2022.112047] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 10/03/2022] [Accepted: 10/12/2022] [Indexed: 11/04/2022]
Abstract
Pulses extruded foods can be envisaged asall solid foams with voids and walls, the latter being considered as a dense starch/protein composite. Pea flour (PF) and blends of pea starch and pea protein isolate (PPI) with different protein contents (0.5-88% dry basis) were extruded to obtain models of dense starch-protein composites. Their morphology was revealed by CLSM microscopy, and their mechanical properties were investigated using a three-point bending test complemented by Finite Element Method (FEM) modelling. Composite morphology revealed protein aggregates dispersed in the starch matrix. It was described by a starch-protein interface index Ii computed from the measured total area and perimeter of protein aggregates. The mechanical test showed that the extruded PF and PPI ruptured in the elastic domain, while the extruded starch-PPI (SP) blends ruptured in the plasticity domain. The mechanical properties of pea composites were weakened by increasing the particle volume fractions, including proteins and fibres, probably due to the poor adhesion between starch and the other constituents. The mechanical behaviour of pea composites did not accurately follow simple mixing laws because of their morphological heterogeneity. Modelling results show that the elastoplastic constitutive model using the Voce plasticity model satisfactorily described the hardening behaviour of SP blend composites. Reasonable agreement (2-10%) was found between the experimental and modelling approaches for most materials. The computed Young's modulus (1.3-2.5 GPa) and saturation flow stress (20-45 MPa) increased with increasing Ii (0.7-3.1), reflecting the increase of interfacial stiffening with the increase of contact area between starch and proteins. FEM modelling allowed to identify the mechanical effect of structural heterogeneities.
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Affiliation(s)
- I Jebalia
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - G Della Valle
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - S Guessasma
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France.
| | - M Kristiawan
- INRAE, UR 1268 Biopolymers Interactions and Assemblies (BIA), 44316 Nantes, France
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Liang Q, Islam MS, Wang S, Wang L, Chen H, Cheng X, Zhang C. Investigation of folate composition and influence of processing on folate stability in pulse accessions developed in China. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104785] [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]
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Juárez-Chairez MF, Cid-Gallegos MS, Meza-Márquez OG, Jiménez-Martínez C. Biological functions of peptides from legumes in gastrointestinal health. A review legume peptides with gastrointestinal protection. J Food Biochem 2022; 46:e14308. [PMID: 35770807 DOI: 10.1111/jfbc.14308] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/27/2022] [Accepted: 06/09/2022] [Indexed: 12/19/2022]
Abstract
Extensively consumed worldwide, legumes such as beans, soybeans, chickpeas, and peas represent a great source of protein. Legume-derived proteins provide bioactive peptides, small sequences of amino acids produced by enzymatic hydrolysis, gastrointestinal digestion, fermentation, or germination. Recent studies showed diverse biological effects of these peptides as antioxidants, antihypertensives, anti-inflammatory, antimicrobial, antithrombotic, antidiabetic, hypocholesterolemic, and even immunomodulators. These beneficial effects aid in preventing and treating chronic illnesses, particularly inflammatory disorders, obesity, and cardiovascular diseases. Thus, this work discusses these biological functions in gastrointestinal digestion health of bioactive peptides obtained from common beans, soybeans, chickpeas, peas, and other legumes. PRACTICAL APPLICATIONS: Knowledge of the nutraceutical properties of legumes can encourage the use of these seeds as ingredients in the development and design of functional foods.
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Affiliation(s)
- Milagros Faridy Juárez-Chairez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
| | - María Stephanie Cid-Gallegos
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
| | - Ofelia Gabriela Meza-Márquez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, México City, Mexico
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11
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Liu N, Song Z, Jin W, Yang Y, Sun S, Zhang Y, Zhang S, Liu S, Ren F, Wang P. Pea albumin extracted from pea (Pisum sativum L.) seed protects mice from high fat diet-induced obesity by modulating lipid metabolism and gut microbiota. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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12
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Nazeam JA, Singab ANB. Immunostimulant plant proteins: Potential candidates as vaccine adjuvants. Phytother Res 2022; 36:4345-4360. [PMID: 36128599 PMCID: PMC9538006 DOI: 10.1002/ptr.7624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/20/2022] [Accepted: 09/03/2022] [Indexed: 12/13/2022]
Abstract
The COVID-19 pandemic is shaking up global scientific structures toward addressing antibiotic resistance threats and indicates an urgent need to develop more cost-effective vaccines. Vaccine adjuvants play a crucial role in boosting immunogenicity and improving vaccine efficacy. The toxicity and adversity of most adjuvant formulations are the major human immunization problems, especially in routine pediatric and immunocompromised patients. The present review focused on preclinical studies of immunoadjuvant plant proteins in use with antiparasitic, antifungal, and antiviral vaccines. Moreover, this report outlines the current perspective of immunostimulant plant protein candidates that can be used by researchers in developing new generations of vaccine-adjuvants. Future clinical studies are required to substantiate the plant proteins' safety and applicability as a vaccine adjuvant in pharmaceutical manufacturing.
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Affiliation(s)
- Jilan A. Nazeam
- Pharmacognosy Department, Faculty of PharmacyOctober 6 UniversityGizaEgypt
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13
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Vogelsang-O'Dwyer M, Sahin AW, Zannini E, Arendt EK. Physicochemical and nutritional properties of high protein emulsion-type lupin-based model milk alternatives: effect of protein source and homogenization pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5086-5097. [PMID: 33792053 DOI: 10.1002/jsfa.11230] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2020] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Plant-based milk alternatives are becoming more popular. However, many are low in nutrients, particularly protein. More attention is being given to plant protein isolates / concentrates as potential ingredients in high-protein milk alternative formulations. RESULTS The effect of lupin protein source on the physicochemical, functional, and nutritional characteristics of model milk alternatives was investigated. Milk alternatives were produced with either blue lupin or white lupin protein isolate, formulated to contain similar levels of protein and fat as low-fat cow's milk. Nutritional composition and predicted glycemic properties were measured. The effect of homogenization pressure on the physicochemical properties and storage stability was also assessed, with cow's milk and soy milk alternative analyzed for comparison. Both blue and white lupin milk alternatives were high in protein, low in fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs), and had a low predicted glycemic index. White lupin milk alternatives had smaller particle size as well as greater stability, with less creaming compared to blue lupin milk alternatives, although the former showed slightly higher sediment layers. Increasing homogenization pressure from 180 to 780 bar resulted in smaller particle size, lower separation rate, and greater foamability for both blue and white lupin milk alternatives. White lupin milk alternative homogenized at 780 bar was found to be the most stable product, with a similar separation rate to cow's milk. CONCLUSIONS These results indicate that protein source and processing can influence functional properties significantly along with product stability, and this is an important consideration when formulating high-protein milk alternatives. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - 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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14
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Alonso-Miravalles L, Zannini E, Bez J, Arendt EK, O'Mahony JA. Formation and thermal and colloidal stability of oil-in-water emulsions stabilized using quinoa and lentil protein blends. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5077-5085. [PMID: 33745134 DOI: 10.1002/jsfa.11219] [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: 09/01/2020] [Revised: 02/27/2021] [Accepted: 03/21/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND The amino acid composition, and rheological, thermal and colloidal stability of plant protein-based oil-in-water emulsion systems containing 1.90, 3.50 and 7.70 g 100 mL-1 protein, fat and carbohydrate, respectively, using quinoa and lentil protein ratios of 100:0 and 60:40 were investigated. The emulsion containing lentil protein showed lower initial, peak and final viscosity values (22.7, 61.7 and 61.6 mPa s, respectively) than the emulsion formulated with quinoa protein alone (34.3, 102 and 80.0 mPa s, respectively) on heat treatment. RESULTS Particle size analysis showed that both samples had small particle sizes (~1.36 μm) after homogenization; however, the sample with 60:40 quinoa:lentil protein ratio showed greater physical stability, likely related to the superior emulsifying properties of lentil protein. However, upon heat treatment, large aggregates (~100 μm) were formed in both samples, reducing the physical stability of the samples. This physical stability was increased with the addition of 0.20% sodium dodecyl sulfate (SDS), whereas it was negatively affected by the addition of α-amylase. Addition of α-amylase led to lower viscosity for both emulsion samples, with measured values of 41.8 and 46.0 mPa s for the 100:0 and 60:40 samples, respectively. This suggests that the heat-induced increases in particle size were partially due to hydrophobic interactions between the proteins as SDS disrupts hydrophobic bonds between proteins. CONCLUSION These results demonstrated that using a mixture of lentil and quinoa proteins positively affected the physical stability of plant protein-based emulsions, in addition to contributing to a more nutritionally complete amino acid profile - both important considerations in the development of plant-based beverages. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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15
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Siger A, Grygier A, Czubinski J. Comprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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16
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Langyan S, Yadava P, Khan FN, Bhardwaj R, Tripathi K, Bhardwaj V, Bhardwaj R, Gautam RK, Kumar A. Nutritional and Food Composition Survey of Major Pulses Toward Healthy, Sustainable, and Biofortified Diets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.878269] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
The world's food demand is increasing rapidly due to fast population growth that has posed a challenge to meeting the requirements of nutritionally balanced diets. Pulses could play a major role in the human diet to combat these challenges and provide nutritional and physiological benefits. Pulses such as chickpeas, green gram, peas, horse gram, beans, lentils, black gram, etc., are rich sources of protein (190–260 g kg−1), carbohydrates (600–630 g kg−1), dietary fibers, and bioactive compounds. There are many health benefits of phytochemicals present in pulses, like flavonoids, phenolics, tannins, phytates, saponins, lectins, oxalates, phytosterols peptides, and enzyme inhibitors. Some of them have anti-inflammatory, anti-ulcerative, anti-microbial, and anti-cancer effects. Along with these, pulses are also rich in vitamins and minerals. In this review, we highlight the potential role of pulses in global food systems and diets, their nutritional value, health benefits, and prospects for biofortification of major pulses. The food composition databases with respect to pulses, effect of processing techniques, and approaches for improvement of nutritional profile of pulses are elaborated.
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17
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Drabo MS, Shumoy H, Savadogo A, Raes K. Inventory of human-edible products from native Acacia sensu lato in Africa, America, and Asia: Spotlight on Senegalia seeds, overlooked wild legumes in the arid tropics. Food Res Int 2022; 159:111596. [DOI: 10.1016/j.foodres.2022.111596] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 06/11/2022] [Accepted: 06/28/2022] [Indexed: 01/12/2023]
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18
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Oh H, Jo Y, Kim MK. Descriptive Analysis of Seven Leguminous Plants in Korea. Prev Nutr Food Sci 2022; 27:241-247. [PMID: 35919569 PMCID: PMC9309066 DOI: 10.3746/pnf.2022.27.2.241] [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: 01/28/2022] [Revised: 03/30/2022] [Accepted: 04/18/2022] [Indexed: 11/15/2022] Open
Abstract
Legumes are dicotyledonous plants, and they represent the third-largest plant family seeds distributed glo-bally. This study aimed to develop a lexicon for seven well-known legumes: kidney bean, mung bean, chickpea, green kernel black bean, black bean, soybean, and red bean. A sensory lexicon describing the aroma characteristics of legumes was developed, and the intensity of each aroma attribute was evaluated using a 15-point universal scale in SpectrumTM. Nine aroma terms were developed: boiled egg yolk, bean sprout, chicken breast, boiled chestnut, soymilk, green bean, raw peanut shell, soil odor, and mango. The lexicon identified nine descriptions for the sensory characteristics of legumes. Kidney bean, mung bean, and red bean had high green bean, bean sprout, and soil odor aromas, whereas soybean, green kernel black bean, black bean, and chickpea had strong boiled egg yolk, boiled chestnut, and chicken breast aromas. These results can aid food product developers with flavor optimization in product formulation.
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Affiliation(s)
- Hyeona Oh
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Yongwoo Jo
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonbuk 54896, Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, Jeonbuk National University, Jeonbuk 54896, Korea
- K-Food Research Center, Jeonbuk National University, Jeonbuk 54896, Korea
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19
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Mekonnen TW, Gerrano AS, Mbuma NW, Labuschagne MT. Breeding of Vegetable Cowpea for Nutrition and Climate Resilience in Sub-Saharan Africa: Progress, Opportunities, and Challenges. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11121583. [PMID: 35736733 PMCID: PMC9230997 DOI: 10.3390/plants11121583] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 05/08/2023]
Abstract
Currently, the world population is increasing, and humanity is facing food and nutritional scarcity. Climate change and variability are a major threat to global food and nutritional security, reducing crop productivity in the tropical and subtropical regions of the globe. Cowpea has the potential to make a significant contribution to global food and nutritional security. In addition, it can be part of a sustainable food system, being a genetic resource for future crop improvement, contributing to resilience and improving agricultural sustainability under climate change conditions. In malnutrition prone regions of sub-Saharan Africa (SSA) countries, cowpea has become a strategic dryland legume crop for addressing food insecurity and malnutrition. Therefore, this review aims to assess the contribution of cowpea to SSA countries as a climate-resilient crop and the existing production challenges and perspectives. Cowpea leaves and immature pods are rich in diverse nutrients, with high levels of protein, vitamins, macro and micronutrients, minerals, fiber, and carbohydrates compared to its grain. In addition, cowpea is truly a multifunctional crop for maintaining good health and for reducing non-communicable human diseases. However, as a leafy vegetable, cowpea has not been researched and promoted sufficiently because it has not been promoted as a food security crop due to its low yield potential, susceptibility to biotic and abiotic stresses, quality assurance issues, policy regulation, and cultural beliefs (it is considered a livestock feed). The development of superior cowpea as a leafy vegetable can be approached in different ways, such as conventional breeding and gene stacking, speed breeding, mutation breeding, space breeding, demand-led breeding, a pan-omics approach, and local government policies. The successful breeding of cowpea genotypes that are high-yielding with a good nutritional value as well as having resistance to biotics and tolerant to abiotic stress could also be used to address food security and malnutrition-related challenges in sub-Saharan Africa.
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Affiliation(s)
- Tesfaye Walle Mekonnen
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa; (N.W.M.); (M.T.L.)
- Correspondence: ; Tel.: +27-796540514
| | - Abe Shegro Gerrano
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Pretoria 0001, South Africa;
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa
| | - Ntombokulunga Wedy Mbuma
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa; (N.W.M.); (M.T.L.)
| | - Maryke Tine Labuschagne
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa; (N.W.M.); (M.T.L.)
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20
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Abd-Talib N, Yaji ELA, Wahab NSA, Razali N, Len KYT, Roslan J, Saari N, Pa’ee KF. Bioactive Peptides and Its Alternative Processes: A Review. BIOTECHNOL BIOPROC E 2022. [DOI: 10.1007/s12257-021-0160-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Ciurescu G, Idriceanu L, Gheorghe A, Ropotă M, Drăghici R. Meat quality in broiler chickens fed on cowpea (Vigna unguiculata [L.] Walp) seeds. Sci Rep 2022; 12:9685. [PMID: 35690616 PMCID: PMC9188575 DOI: 10.1038/s41598-022-13611-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 05/17/2022] [Indexed: 11/15/2022] Open
Abstract
The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters of chickens' breast (PM; Pectoralis major) and thigh muscles (BF; Biceps femoris). A total of 240 Ross 308 broiler chickens were randomly allotted to two groups: a control group fed with soybean meal (SBM) and an experimental group fed with CWP included at 200 g/kg as a replacement of SBM. Each group consisted of six pens as replicates, with 20 chicks per pen. At 6 weeks of age, twelve birds/group were slaughtered. Compared to SBM group, the group fed CWP had higher (P < 0.0001) lightness (L*) and redness (a*) values of PM and BF muscles, the latter had also higher yellowness (b*, P < 0.0001). The collagen and protein contents were significantly higher in CWP group in both PM and BF muscles, while fat was lower (P < 0.001) only in BF muscle. The use of CWP into broilers' diets did not negatively impact the textural properties, i.e., hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness, and resilience of PM and BF, showing similar values in both groups. Also, PM and BF muscles of birds fed CWP had significantly higher (P < 0.05) levels of C:18:3n-3 and C:20:5n-3 compared with birds fed SBM. The n-6/n-3 PUFA ratio was significantly lower in CWP group (11.72 and 7.00) compared to SBM (13.47 and 12.63) for both PM and BF muscles. These results indicate that CWP can be considered a promising protein source for broiler chickens' feed.
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Affiliation(s)
- Georgeta Ciurescu
- National Research & Development Institute for Biology and Animal Nutrition, Calea Bucureşti No. 1, 077015, Baloteşti, Ilfov, Romania.
| | - Lavinia Idriceanu
- National Research & Development Institute for Biology and Animal Nutrition, Calea Bucureşti No. 1, 077015, Baloteşti, Ilfov, Romania.
| | - Anca Gheorghe
- National Research & Development Institute for Biology and Animal Nutrition, Calea Bucureşti No. 1, 077015, Baloteşti, Ilfov, Romania
| | - Mariana Ropotă
- National Research & Development Institute for Biology and Animal Nutrition, Calea Bucureşti No. 1, 077015, Baloteşti, Ilfov, Romania
| | - Reta Drăghici
- Research-Development Station for Plant Culture on Sands, 207170, Dăbuleni, Dolj, Romania
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22
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Health Benefits of Cereal Grain- and Pulse-Derived Proteins. Molecules 2022; 27:molecules27123746. [PMID: 35744874 PMCID: PMC9229611 DOI: 10.3390/molecules27123746] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 12/19/2022] Open
Abstract
Pulses and whole grains are considered staple foods that provide a significant amount of calories, fibre and protein, making them key food sources in a nutritionally balanced diet. Additionally, pulses and whole grains contain many bioactive compounds such as dietary fibre, resistant starch, phenolic compounds and mono- and polyunsaturated fatty acids that are known to combat chronic disease. Notably, recent research has demonstrated that protein derived from pulse and whole grain sources contains bioactive peptides that also possess disease-fighting properties. Mechanisms of action include inhibition or alteration of enzyme activities, vasodilatation, modulation of lipid metabolism and gut microbiome and oxidative stress reduction. Consumer demand for plant-based proteins has skyrocketed primarily based on the perceived health benefits and lower carbon footprint of consuming foods from plant sources versus animal. Therefore, more research should be invested in discovering the health-promoting effects that pulse and whole grain proteins have to offer.
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23
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Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.028] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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24
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Lupin Protein Concentrate as a Novel Functional Food Additive That Can Reduce Colitis-Induced Inflammation and Oxidative Stress. Nutrients 2022; 14:nu14102102. [PMID: 35631241 PMCID: PMC9143369 DOI: 10.3390/nu14102102] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/13/2022] [Accepted: 05/16/2022] [Indexed: 01/27/2023] Open
Abstract
Food fortification with bioactive compounds may constitute a way to ameliorate inflammatory bowel diseases (IBDs). Lupin seeds contain an oligomer named deflamin that can reduce IBD’s symptoms via MMP-9 inhibition. Here, our goal was to develop a lupin protein concentrate (LPC) enriched in deflamin and to test its application as a food additive to be used as a functional food against colitis. The nutritional profile of the LPC was evaluated, and its efficacy in vivo was tested, either alone or as added to wheat cookies. The LPC presented high protein and carbohydrate contents (20.09 g/100 g and 62.05/100 g, respectively), as well as antioxidant activity (FRAP: 351.19 mg AAE/10 mg and DPPH: 273.9 mg AAE/10 mg). It was also effective against TNBS-induced colitis in a dose dependent-manner, reducing DAI scores by more than 50% and concomitantly inhibiting MMP-9 activity. When added to cookies, the LPC activities were maintained after baking, and a 4-day diet with LPC cookies induced a significant protective effect against acetic acid-induced colitis, overall bringing lesions, oxidative stress and DNA damage levels to values significantly similar to controls (p < 0.001). The results show that the LPC is an efficient way to deliver deflamin in IBD-targeted diets.
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25
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Padhi S, Chourasia R, Kumari M, Singh SP, Rai AK. Production and characterization of bioactive peptides from rice beans using Bacillus subtilis. BIORESOURCE TECHNOLOGY 2022; 351:126932. [PMID: 35248709 DOI: 10.1016/j.biortech.2022.126932] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/24/2022] [Accepted: 02/26/2022] [Indexed: 06/14/2023]
Abstract
A bioprocess was developed for production of bioactive peptides on microbial fermentation of rice beans using proteolytic Bacillus subtilis strains. The peptides produced were identified by LC-MS/MS analysis, revealing the presence of many unique peptide sequences to individual hydrolysates. On functional properties prediction, antihypertensive peptides (3.90%) were found to be higher in comparison to other bioactive peptides. Among different strains, B. subtilis KN2B fermented hydrolysate exhibited highest angiotensin converting enzyme (ACE)-inhibitory activity (45.73%). Furthermore, 19 selected peptides, including the common and unique peptides were examined for their affinity towards the binding cavity of ACE using molecular docking. The results showed a common peptide PFPIPFPIPIPLP, and another IPFPPIPFLPPI unique to B. subtilis KN2B fermented hydrolysate exhibited promising binding at the ACE binding site with substantial free binding energy. The process developed can be used for the production of bioactive peptides from rice bean for application in nutraceutical industries.
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Affiliation(s)
- Srichandan Padhi
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Rounak Chourasia
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Megha Kumari
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India
| | - Sudhir P Singh
- Centre of Innovative and Applied Bioprocessing, Mohali, India
| | - Amit Kumar Rai
- Institute of Bioresources and Sustainable Development, Regional Centre, Gangtok, India; Institute of Bioresources and Sustainable Development, Mizoram Node, Aizawl, India.
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26
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Utilization of Legume-Nodule Bacterial Symbiosis in Phytoremediation of Heavy Metal-Contaminated Soils. BIOLOGY 2022; 11:biology11050676. [PMID: 35625404 PMCID: PMC9138774 DOI: 10.3390/biology11050676] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Revised: 04/24/2022] [Accepted: 04/25/2022] [Indexed: 02/04/2023]
Abstract
Simple Summary The legume–rhizobium symbiosis is one of the most beneficial interactions with high importance in agriculture, as it delivers nitrogen to plants and soil, thereby enhancing plant growth. Currently, this symbiosis is increasingly being exploited in phytoremediation of metal contaminated soil to improve soil fertility and simultaneously metal extraction or stabilization. Rhizobia increase phytoremediation directly by nitrogen fixation, protection of plants from pathogens, and production of plant growth-promoting factors and phytohormones. Abstract With the increasing industrial activity of the growing human population, the accumulation of various contaminants in soil, including heavy metals, has increased rapidly. Heavy metals as non-biodegradable elements persist in the soil environment and may pollute crop plants, further accumulating in the human body causing serious conditions. Hence, phytoremediation of land contamination as an environmental restoration technology is desirable for both human health and broad-sense ecology. Legumes (Fabaceae), which play a special role in nitrogen cycling, are dominant plants in contaminated areas. Therefore, the use of legumes and associated nitrogen-fixing rhizobia to reduce the concentrations or toxic effects of contaminants in the soil is environmentally friendly and becomes a promising strategy for phytoremediation and phytostabilization. Rhizobia, which have such plant growth-promoting (PGP) features as phosphorus solubilization, phytohormone synthesis, siderophore release, production of beneficial compounds for plants, and most of all nitrogen fixation, may promote legume growth while diminishing metal toxicity. The aim of the present review is to provide a comprehensive description of the main effects of metal contaminants in nitrogen-fixing leguminous plants and the benefits of using the legume–rhizobium symbiosis with both wild-type and genetically modified plants and bacteria to enhance an efficient recovery of contaminated lands.
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Noviany N, Hadi S, Nofiani R, Lotulung PD, Osman H. Fabaceae: a significant flavonoid source for plant and human health. PHYSICAL SCIENCES REVIEWS 2022. [DOI: 10.1515/psr-2021-0224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The Fabaceae is recognized as the third largest and one of the most influential families among the flowering plants. Furthermore, its name is linked to “Legumes”, which represent a vast group of angiosperms in the continents utilized as crops, forages, and green manures. It is recognized for diverse constituents, covering both primary metabolites include lectins, chitinases, various proteases, and α-amylase inhibitors, as well as secondary metabolites include flavonoids, alkaloids, terpenoids, tannins, and phenolics. Fabaceae flavonoid plays an important role in the legumes’ adaptability to biological surroundings as defensive agents (phytoalexins) and as chemical signals in a symbiotic relationship with a bacterial species known as rhizobia. Considering their important role in plant defense and benefits to human healthiness, a number of studies on the Fabaceae plant have been performed, namely isolation and screening of the purified compounds and their biological activity. This study outlines specified issues on the chemical structure, biosynthesis, biological activities, and medicinal uses of Fabaceae compounds.
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Affiliation(s)
- Noviany Noviany
- Department of Chemistry , University of Lampung , Bandar Lampung , Indonesia
| | - Sutopo Hadi
- Department of Chemistry , University of Lampung , Bandar Lampung , Indonesia
| | - Risa Nofiani
- Department of Chemistry , University of Tanjungpura , Pontianak , Indonesia
| | - Puspa Dewi Lotulung
- Research Center for Chemistry - BRIN , Indonesian Institute of Sciences , South Tangerang 15314 , Indonesia
| | - Hasnah Osman
- School of Chemical Sciences , Universtiti Sains Malaysia , George Town , Malaysia
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Liu F, Li M, Wang Q, Yan J, Han S, Ma C, Ma P, Liu X, McClements DJ. Future foods: Alternative proteins, food architecture, sustainable packaging, and precision nutrition. Crit Rev Food Sci Nutr 2022; 63:6423-6444. [PMID: 35213241 DOI: 10.1080/10408398.2022.2033683] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
There are numerous challenges facing the modern food and agriculture industry that urgently need to be addressed, including feeding a growing global population, mitigating and adapting to climate change, decreasing pollution, waste, and biodiversity loss, and ensuring that people remain healthy. At the same time, foods should be safe, affordable, convenient, and delicious. The latest developments in science and technology are being deployed to address these issues. Some of the most important elements within this modern food design approach are encapsulated by the MATCHING model: Meat-reduced; Automation; Technology-driven; Consumer-centric; Healthy; Intelligent; Novel; and Globalization. In this review article, we focus on four key aspects that will be important for the creation of a new generation of healthier and more sustainable foods: emerging raw materials; structural design principles for creating innovative products; developments in eco-friendly packaging; and precision nutrition and customized production of foods. We also highlight some of the most important new developments in science and technology that are being used to create future foods, including food architecture, synthetic biology, nanoscience, and sensory perception.Supplemental data for this article is available online at https://doi.org/10.1080/10408398.2022.2033683.
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Affiliation(s)
- Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Moting Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Qiankun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Jun Yan
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Shuang Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
| | - Peihua Ma
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD, USA
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China
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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
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Panzeri D, Guidi Nissim W, Labra M, Grassi F. Revisiting the Domestication Process of African Vigna Species (Fabaceae): Background, Perspectives and Challenges. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11040532. [PMID: 35214865 PMCID: PMC8879845 DOI: 10.3390/plants11040532] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/12/2022] [Accepted: 02/13/2022] [Indexed: 05/14/2023]
Abstract
Legumes are one of the most economically important and biodiverse families in plants recognised as the basis to develop functional foods. Among these, the Vigna genus stands out as a good representative because of its relatively recent African origin as well as its outstanding potential. Africa is a great biodiversity centre in which a great number of species are spread, but only three of them, Vigna unguiculata, Vigna subterranea and Vigna vexillata, were successfully domesticated. This review aims at analysing and valorising these species by considering the perspective of human activity and what effects it exerts. For each species, we revised the origin history and gave a focus on where, when and how many times domestication occurred. We provided a brief summary of bioactive compounds naturally occurring in these species that are fundamental for human wellbeing. The great number of wild lineages is a key point to improve landraces since the domestication process caused a loss of gene diversity. Their genomes hide a precious gene pool yet mostly unexplored, and genes lost during human activity can be recovered from the wild lineages and reintroduced in cultivated forms through modern technologies. Finally, we describe how all this information is game-changing to the design of future crops by domesticating de novo.
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Affiliation(s)
- Davide Panzeri
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
- Correspondence: (D.P.); (F.G.)
| | - Werther Guidi Nissim
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Viale delle Idee 30, 50019 Sesto Fiorentino, Italy
| | - Massimo Labra
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
| | - Fabrizio Grassi
- Department of Biotechnology and Bioscience, University of Milan-Bicocca, Piazza della Scienza 2, 20126 Milano, Italy; (W.G.N.); (M.L.)
- Correspondence: (D.P.); (F.G.)
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Geraldo R, Santos CS, Pinto E, Vasconcelos MW. Widening the Perspectives for Legume Consumption: The Case of Bioactive Non-nutrients. FRONTIERS IN PLANT SCIENCE 2022; 13:772054. [PMID: 35222459 PMCID: PMC8866194 DOI: 10.3389/fpls.2022.772054] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 01/06/2022] [Indexed: 06/06/2023]
Abstract
Legume grains have provided essential nutrients in human diets for centuries, being excellent sources of proteins, carbohydrates, fatty acids, and fibers. They also contain several non-nutrients that historically have been connotated as toxic but that in recent years have been shown to have interesting bioactive properties. The discussion on the role of bioactive non-nutrients is becoming more important due to increasing science-based evidence on their potential antioxidant, hypoglycemic, hypolipidemic, and anticarcinogenic properties. At a time when legume-based products consumption is being strongly promoted by national governments and health authorities, there is a need to clearly define the recommended levels of such non-nutrients in human diets. However, there is insufficient data determining the ideal amount of non-nutrients in legume grains, which will exert the most positive health benefits. This is aligned with insufficient studies that clearly demonstrate if the positive health effects are due to the presence of specific non-nutrients or a result of a dietary balance. In fact, rather than looking directly at the individual food components, most nutritional epidemiology studies relate disease risk with the food and dietary patterns. The purpose of this perspective paper is to explore different types of non-nutrients present in legume grains, discuss the current evidence on their health benefits, and provide awareness for the need for more studies to define a recommended amount of each compound to identify the best approaches, either to enhance or reduce their levels.
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Wen C, Liu G, Ren J, Deng Q, Xu X, Zhang J. Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:992-1002. [PMID: 35067056 DOI: 10.1021/acs.jafc.1c07576] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.
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Affiliation(s)
- Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jiaoyan Ren
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510641, People's Republic of China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, Hubei 430062, People's Republic of China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, People's Republic of China
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Biancolillo A, Foschi M, Di Micco M, Di Donato F, D'Archivio A. ATR-FTIR-based rapid solution for the discrimination of lentils from different origins, with a special focus on PGI and Slow Food typical varieties. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107327] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Functional Properties and Amino Acid Profile of Bambara Groundnut and Moringa oleifera Leaf Protein Complex. Processes (Basel) 2022. [DOI: 10.3390/pr10020205] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Combinations of indigenous ingredients lacking in certain essential amino acids could be used to obtain a protein isolate with a better amino acid profile that can be used as a functional food ingredient and suitable raw material for the food industry. Functional properties and amino acid profile of Bambara groundnut and Moringa oleifera leaf protein complex and its precursors (Bambara groundnut protein isolates (BGNPI) and Moringa oleifera leaf protein isolate (MOLPI)) were evaluated. The protein, fat, ash, carbohydrate, and moisture content of the protein isolates and complex ranged from 39.42 to 63.51%, 2.19 to 11.52%, 1.60 to 7.09%, 24.07 to 51.29%, and 2.61 to 9.57%, respectively, and differed significantly (p < 0.05) from one another. The total amino acids of the protein isolates and complex were 75.11, 50.00, and 71.83 g/100 g, respectively. The protein complex is higher in threonine, phenylalanine, lysine, and leucine when compared to the FAO/WHO reference pattern. The oil absorption capacity was between 0.89 and 2.26 g/g and the water absorption capacity was between 1.22 and 1.5 g/g. Herein, the water absorption capacity and swelling capacity increased with temperature with foaming capacity dependent on pH. The minimum solubility was at around pH 2–4 and 4–5. The protein isolates and complex can be used as a functional food ingredient in value-added products.
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Fadimu GJ, Farahnaky A, Gill H, Truong T. Influence of ultrasonic pretreatment on structural properties and biological activities of lupin protein hydrolysate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15549] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Gbemisola J. Fadimu
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Asgar Farahnaky
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Harsharn Gill
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
| | - Tuyen Truong
- School of Science RMIT University GPO Box 2476 Melbourne Victoria 3001 Australia
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Popoola JO, Aworunse OS, Ojuederie OB, Adewale BD, Ajani OC, Oyatomi OA, Eruemulor DI, Adegboyega TT, Obembe OO. The Exploitation of Orphan Legumes for Food, Income, and Nutrition Security in Sub-Saharan Africa. FRONTIERS IN PLANT SCIENCE 2022; 13:782140. [PMID: 35665143 PMCID: PMC9156806 DOI: 10.3389/fpls.2022.782140] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Accepted: 04/19/2022] [Indexed: 05/17/2023]
Abstract
Poverty, food, and nutrition insecurity in sub-Saharan Africa (SSA) have become major concerns in recent times. The effects of climate change, drought, and unpredictable rainfall patterns threaten food production and sustainable agriculture. More so, insurgency, youth restiveness, and politico-economic instability amidst a burgeoning population requiring a sufficient and healthy diet remain front-burner issues in the region. Overdependence on only a few major staple crops is increasingly promoting the near extinction of many crops, especially orphan legumes, which possess immense potentials as protein and nutritional security crops. The major staple crops are declining in yield partly to their inability to adapt to the continuously changing climatic conditions. Remarkably, the orphan legumes are climate-smart crops with enormous agronomic features which foster sustainable livelihood. Research efforts on these crops have not attained a reasonable comparative status with most commercial crops. Though many research organizations and scientists have made efforts to promote the improvement and utilization of these orphan legumes, there is still more to be done. These legumes' vast genetic resources and economic utility are grossly under-exploited, but their values and promising impacts are immeasurable. Given the United Nations sustainable development goals (SDGs) of zero hunger, improved nutrition, health, and sustainable agriculture, the need to introduce these crops into food systems in SSA and other poverty-prone regions of the world is now more compelling than ever. This review unveils inherent values in orphan legumes needing focus for exploitation viz-a-viz cultivation, commercialization, and social acceptance. More so, this article discusses some of the nutraceutical potentials of the orphan legumes, their global adaptability, and modern plant breeding strategies that could be deployed to develop superior phenotypes to enrich the landraces. Advanced omics technologies, speed breeding, as well as the application of genome editing techniques, could significantly enhance the genetic improvement of these useful but underutilized legumes. Efforts made in this regard and the challenges of these approaches were also discussed.
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Affiliation(s)
- Jacob Olagbenro Popoola
- Department of Biological Sciences, Covenant University, Ota, Nigeria
- *Correspondence: Jacob Olagbenro Popoola, , orcid.org/0000-0001-5302-4856
| | | | - Omena Bernard Ojuederie
- Department of Biological Sciences, Biotechnology Unit, Kings University, Ode-Omu, Nigeria
- Food Security and Safety Niche Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, South Africa
| | - Babasola Daniel Adewale
- Department of Crop Science and Horticulture, Federal University Oye-Ekiti, Ikole-Ekiti, Nigeria
| | | | - Olaniyi Ajewole Oyatomi
- Genetic Resources Center, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | - Taofeek Tope Adegboyega
- Biology Unit, Faculty of Science, Air Force Institute of Technology, Nigerian Air Force Base, Rafin Kura, Kaduna, Nigeria
| | - Olawole Odun Obembe
- Department of Biological Sciences, Covenant University, Ota, Nigeria
- UNESCO Chair on Plant Biotechnology, Plant Science Research Cluster, Department of Biological Sciences, Covenant University, PMB, Ota, Nigeria
- Olawole Odun Obembe, , orcid.org/0000-0001-9050-8198
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Salaria S, Boatwright JL, Thavarajah P, Kumar S, Thavarajah D. Protein Biofortification in Lentils ( Lens culinaris Medik.) Toward Human Health. FRONTIERS IN PLANT SCIENCE 2022; 13:869713. [PMID: 35449893 PMCID: PMC9016278 DOI: 10.3389/fpls.2022.869713] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Accepted: 03/14/2022] [Indexed: 05/11/2023]
Abstract
Lentil (Lens culinaris Medik.) is a nutritionally dense crop with significant quantities of protein, low-digestible carbohydrates, minerals, and vitamins. The amino acid composition of lentil protein can impact human health by maintaining amino acid balance for physiological functions and preventing protein-energy malnutrition and non-communicable diseases (NCDs). Thus, enhancing lentil protein quality through genetic biofortification, i.e., conventional plant breeding and molecular technologies, is vital for the nutritional improvement of lentil crops across the globe. This review highlights variation in protein concentration and quality across Lens species, genetic mechanisms controlling amino acid synthesis in plants, functions of amino acids, and the effect of antinutrients on the absorption of amino acids into the human body. Successful breeding strategies in lentils and other pulses are reviewed to demonstrate robust breeding approaches for protein biofortification. Future lentil breeding approaches will include rapid germplasm selection, phenotypic evaluation, genome-wide association studies, genetic engineering, and genome editing to select sequences that improve protein concentration and quality.
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Affiliation(s)
- Sonia Salaria
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
| | - Jon Lucas Boatwright
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
| | | | - Shiv Kumar
- Biodiversity and Crop Improvement Program, International Centre for Agricultural Research in the Dry Areas (ICARDA), Rabat-Institute, Rabat, Morocco
| | - Dil Thavarajah
- Plant and Environmental Sciences, Clemson University, Clemson, SC, United States
- *Correspondence: Dil Thavarajah,
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ÖZBEY F. The non-dairy probiotic potential of the prebiotic Turkish snack “leblebi”. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.38321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/30/2023]
Affiliation(s)
- Fatih ÖZBEY
- University of Health Sciences Turkey, Turkey
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SIPAHLI S, DWARKA D, AMONSOU E, MELLEM J. In vitro antioxidant and apoptotic activity of Lablab purpureus (L.) Sweet isolate and hydrolysates. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.55220] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
| | | | | | - John MELLEM
- Durban University of Technology, South Africa
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Lucena SV, Rufino FP, de Dantas Moura GED, Rabêlo LMA, Monteiro NKV, Ferreira AT, Perales JEA, Uchôa AF, Justo GZ, de Oliveira CFR, Migliolo L, Nader HB, Santos EA, Oliveira AS. The Kunitz chymotrypsin inhibitor from Erythrina velutina seeds displays activity against HeLa cells through arrest in cell cycle. 3 Biotech 2022; 12:19. [PMID: 34926123 PMCID: PMC8674401 DOI: 10.1007/s13205-021-03084-0] [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: 06/09/2021] [Accepted: 12/02/2021] [Indexed: 01/03/2023] Open
Abstract
Erythrina velutina is a species of arboreal leguminous that occurs spontaneously in the northeastern states of Brazil. Leguminous seeds represent an abundant source of peptidase inhibitors, which play an important role in controlling peptidases involved in essential biological processes. The aim of this study was to purify and characterize a novel Kunitz-type peptidase inhibitor from Erythrina velutina seeds and evaluate its anti-proliferative effects against cancer cell lines. The Kunitz-type chymotrypsin inhibitor was purified from Erythrina velutina seeds (EvCI) by ammonium sulphate fractionation, trypsin- and chymotrypsin-sepharose affinity chromatographies and Resource Q anion-exchange column. The purified EvCI has a molecular mass of 18 kDa with homology to a Kunitz-type inhibitor. Inhibition assays revealed that EvCI is a competitive inhibitor of chymotrypsin (with K i of 4 × 10-8 M), with weak inhibitory activity against human elastase and without inhibition against trypsin, elastase, bromelain or papain. In addition, the inhibitory activity of EvCI was stable over a wide range of pH and temperature. Disulfide bridges are involved in stabilization of the reactive site in EvCI, since the reduction of disulfide bridges with DTT 100 mM abolished ~ 50% of its inhibitory activity. The inhibitor exhibited selective anti-proliferative properties against HeLa cells. The incubation of EvCI with HeLa cells triggered arrest in the cell cycle, suggesting that apoptosis is the mechanism of death induced by the inhibitor. EvCI constitutes an interesting anti-carcinogenic candidate for conventional cervical cancer treatments employed currently. The EvCI cytostatic effect on Hela cells indicates a promised compound to be used as anti-carcinogenic complement for conventional cervical treatments employed currently.
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Affiliation(s)
- Sheyla V. Lucena
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil ,Instituto Federal de Ciências e Tecnologia de Mato Grosso-IFMT, Cuiabá, MT Brazil
| | - Fabíola P. Rufino
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
| | | | - Luciana M. A. Rabêlo
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
| | - Norberto K. V. Monteiro
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
| | - André T. Ferreira
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
| | - Jonas E. Aguilar Perales
- Laboratório de Toxinologia, Departamento de Fisiologia e Farmacodinâmica, do Instituto Oswaldo Cruz (IOC), Fundação Oswaldo Cruz, Rio de Janeiro, RJ Brazil
| | - Adriana F. Uchôa
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil ,Departamento de Bioquímica, Universidade Federal de São Paulo (UNIFESP), São Paulo, SP Brazil ,Laboratório de Proteômica, Instituto de Medicina Tropical do Rio Grande do Norte, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
| | - Giselle Z. Justo
- Departamento de Bioquímica, Universidade Federal de São Paulo (UNIFESP), São Paulo, SP Brazil ,Departamento de Ciências Biológicas, UNIFESP, Diadema, SP Brazil
| | - Caio F. R. de Oliveira
- Laboratório de Purificação de Proteínas e suas Funções Biológicas, Universidade Federal de Mato Grosso do Sul, Campo Grande, MS 79070-900 Brazil
| | - Ludovico Migliolo
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil ,S-Inova Biotech, Programa de Pós-Graduação em Biotecnologia, Universidade Católica Dom Bosco, Avenida Tamandaré, 6000, Campo Grande, MS 79117-900 Brazil
| | - Helena Bonciani Nader
- Departamento de Bioquímica, Universidade Federal de São Paulo (UNIFESP), São Paulo, SP Brazil
| | - Elizeu A. Santos
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil ,Laboratório de Proteômica, Instituto de Medicina Tropical do Rio Grande do Norte, Centro de Biociências, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
| | - Adeliana S. Oliveira
- Laboratório de Química e Função de Proteínas Bioativas, Centro de Biociências, Departamento de Bioquímica, Universidade Federal do Rio Grande do Norte, Natal, RN Brazil
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Kan X, Chen G, Zhou W, Zeng X. Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties. Food Res Int 2021; 150:110740. [PMID: 34865759 DOI: 10.1016/j.foodres.2021.110740] [Citation(s) in RCA: 54] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/17/2021] [Accepted: 10/06/2021] [Indexed: 01/13/2023]
Abstract
The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and their emulsifying properties are highly dependent on their structural features. The Maillard conjugates can be prepared from conventional and novel methods, and these methods have different advantages and limitations in industrial applications. After an appropriate glycation, the conjugates show some modified or enhanced functional properties, including solubility, emulsifying property, thermal stability, foaming capacity, and gelation property. However, the research on the structure-function relationship of both proteins and polysaccharides is limited. It is necessary to well understand the characteristics of these biopolymers, and select appropriate conditions to control the process of Maillard reaction. Overall, the Maillard conjugates show great potential as the emulsifiers and stabilizers in the emulsion system. This review introduces the sources and structural characteristics of commonly used proteins and polysaccharides for Maillard reaction, outlines the methods (dry-heating, wet-heating, electrospinning, ultrasound, pulsed electric field, and microwave) for preparing Maillard conjugates and focuses on the improved functional properties (solubility, emulsifying, foaming and thermal properties) and the potential mechanisms.
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Affiliation(s)
- Xuhui Kan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Wangting Zhou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China.
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43
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Tapadia M, Johnson S, Utikar R, Newsholme P, Carlessi R. Antidiabetic effects and mechanisms of action of γ-conglutin from lupin seeds. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104786] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Rushovich D, Weil R. Sulfur fertility management to enhance methionine and cysteine in soybeans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6595-6601. [PMID: 33973247 DOI: 10.1002/jsfa.11307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 04/23/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Soybeans (Glycine max) are a major protein source both for humans and non-ruminant livestock; however, the usability of soybean protein is limited by the concentration of the essential sulfur (S)-containing amino acids methionine and cysteine (MET+CYS). Traditional efforts to improve protein quality in soybeans have largely been focused on plant breeding but soil S fertility may also influence seed MET+CYS concentration. Crop S deficiencies are increasingly common due to soil depletion by high yields and reduced atmospheric deposition. We report on a survey of commercial soybean fields and two replicated split-plot field experiments in the mid-Atlantic region, USA. The experimental treatments were two levels (0 or 100 kg S ha-1 ) of broadcast gypsum (CaSO4 ) and two levels (0 or 11 kg-S ha-1 ) of foliar Epsom salt (MgSO4 ) applied to two soybean cultivars. The objective was to assess the variability of, and effect of, S fertilization on S and MET+CYS concentrations in soybean seeds. RESULTS Sulfur ranged from 2.35 to 3.54 mg g-1 and MET+CYS ranged from 5.5 to 9.2 mg g-1 protein in seeds from commercial fields surveyed. Sulfur application increased seed MET+CYS concentration 1.3 to twofold in two replicated field experiments. Overall, MET+CYS concentration in protein ranged from 3.9 to 12.8 mg g-1 and was linearly predicted (R2 = 0.65) by seed S. CONCLUSIONS Soybean seed S and MET+CYS concentrations vary widely. We show that field-scale S application can greatly enhance soybean MET+CYS content and therefore protein quality. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Dana Rushovich
- Department of Environmental Science and Technology, University of Maryland, College Park, MD, 20742, USA
| | - Ray Weil
- Department of Environmental Science and Technology, University of Maryland, College Park, MD, 20742, USA
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Stanojevic SP, Barać MB, Pešić MB, Vucelic‐Radovic BV. Energy value and bioactive proteins of inulin‐enriched tofu produced by hydrothermal process with chymosin‐pepsin rennet. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15132] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sladjana P. Stanojevic
- Department of Chemistry and Biochemistry Faculty of Agriculture Institute of Food Technology and Biochemistry University of Belgrade Nemanjina 6P.O.Box 14 Belgrade 11081 Serbia
| | - Miroljub B. Barać
- Department of Chemistry and Biochemistry Faculty of Agriculture Institute of Food Technology and Biochemistry University of Belgrade Nemanjina 6P.O.Box 14 Belgrade 11081 Serbia
| | - Mirjana B. Pešić
- Department of Chemistry and Biochemistry Faculty of Agriculture Institute of Food Technology and Biochemistry University of Belgrade Nemanjina 6P.O.Box 14 Belgrade 11081 Serbia
| | - Biljana V. Vucelic‐Radovic
- Department of Chemistry and Biochemistry Faculty of Agriculture Institute of Food Technology and Biochemistry University of Belgrade Nemanjina 6P.O.Box 14 Belgrade 11081 Serbia
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Palaka BK, Vijayakumar S, Roy Choudhury S. Exploring nod factor receptors activation process in chickpea by bridging modelling, docking and molecular dynamics simulations. Int J Biol Macromol 2021; 189:965-979. [PMID: 34450153 DOI: 10.1016/j.ijbiomac.2021.08.152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 08/12/2021] [Accepted: 08/19/2021] [Indexed: 10/20/2022]
Abstract
Plasma membrane-bound receptor proteins play crucial roles in the perception and further transmission of regulatory signals to modulate numerous developmental and metabolic events. Precise functioning and fine-tuning of Nod factor receptor (NFR) mediated signalling is a critical requirement for root nodule symbiosis. Here, we have identified, cloned and phylogenetically characterized chickpea NFR1 and NFR5, which are showing significant homology with other legume NFR receptors. Homology modelling and molecular dynamics simulations highlight the molecular structure of ligand binding ectodomains [EDs] and cytosolic kinase domains [KDs] of NFRs in chickpea. Our detailed structural analysis also revealed that both NFR1 and NFR5 share resemblance as well as dissimilarity in sequence, structure and substrate-binding pocket. Further, molecular docking simulations provide us adequate insights into the active site of receptors where the Nod factor (NF) binds. The outcome of this work sheds light on the binding specificity of NFs towards NFRs and thus may significantly contribute to the design of new strategies in improving root-nodule symbiosis towards meeting the agricultural demands.
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Affiliation(s)
- Bhagath Kumar Palaka
- Department of Biology, Indian Institute of Science Education and Research (IISER), Tirupati, Andhra Pradesh 517507, India
| | - Saravanan Vijayakumar
- Department of Statistics/Bioinformatics, Rajendra Memorial Research Institute of Medical Sciences, ICMR, Agamkuan, Patna 800007, India
| | - Swarup Roy Choudhury
- Department of Biology, Indian Institute of Science Education and Research (IISER), Tirupati, Andhra Pradesh 517507, India.
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Mahesh HB, Prasannakumar MK, Manasa KG, Perumal S, Khedikar Y, Kagale S, Soolanayakanahally RY, Lohithaswa HC, Rao AM, Hittalmani S. Genome, Transcriptome, and Germplasm Sequencing Uncovers Functional Variation in the Warm-Season Grain Legume Horsegram Macrotyloma uniflorum (Lam.) Verdc. FRONTIERS IN PLANT SCIENCE 2021; 12:758119. [PMID: 34733308 PMCID: PMC8558620 DOI: 10.3389/fpls.2021.758119] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2021] [Accepted: 09/21/2021] [Indexed: 06/07/2023]
Abstract
Horsegram is a grain legume with excellent nutritional and remedial properties and good climate resilience, able to adapt to harsh environmental conditions. Here, we used a combination of short- and long-read sequencing technologies to generate a genome sequence of 279.12Mb, covering 83.53% of the estimated total size of the horsegram genome, and we annotated 24,521 genes. De novo prediction of DNA repeats showed that approximately 25.04% of the horsegram genome was made up of repetitive sequences, the lowest among the legume genomes sequenced so far. The major transcription factors identified in the horsegram genome were bHLH, ERF, C2H2, WRKY, NAC, MYB, and bZIP, suggesting that horsegram is resistant to drought. Interestingly, the genome is abundant in Bowman-Birk protease inhibitors (BBIs), which can be used as a functional food ingredient. The results of maximum likelihood phylogenetic and estimated synonymous substitution analyses suggested that horsegram is closely related to the common bean and diverged approximately 10.17 million years ago. The double-digested restriction associated DNA (ddRAD) sequencing of 40 germplasms allowed us to identify 3,942 high-quality SNPs in the horsegram genome. A genome-wide association study with powdery mildew identified 10 significant associations similar to the MLO and RPW8.2 genes. The reference genome and other genomic information presented in this study will be of great value to horsegram breeding programs. In addition, keeping the increasing demand for food with nutraceutical values in view, these genomic data provide opportunities to explore the possibility of horsegram for use as a source of food and nutraceuticals.
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Affiliation(s)
- H. B. Mahesh
- Department of Genetics and Plant Breeding, College of Agriculture, Mandya, University of Agricultural Sciences, Bengaluru, India
| | - M. K. Prasannakumar
- Department of Plant Pathology, University of Agricultural Sciences, Bengaluru, India
| | - K. G. Manasa
- Department of Genetics and Plant Breeding, College of Agriculture, Mandya, University of Agricultural Sciences, Bengaluru, India
| | - Sampath Perumal
- Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, SK, Canada
- Global Institute for Food Security, University of Saskatchewan, Saskatoon, SK, Canada
| | - Yogendra Khedikar
- Saskatoon Research and Development Centre, Agriculture and Agri-Food Canada, Saskatoon, SK, Canada
| | | | | | - H. C. Lohithaswa
- Department of Genetics and Plant Breeding, College of Agriculture, Mandya, University of Agricultural Sciences, Bengaluru, India
| | - Annabathula Mohan Rao
- Department of Genetics and Plant Breeding, College of Agriculture, GKVK, University of Agricultural Sciences, Bengaluru, India
| | - Shailaja Hittalmani
- Department of Genetics and Plant Breeding, College of Agriculture, GKVK, University of Agricultural Sciences, Bengaluru, India
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Van Pamel E, Cnops G, Van Droogenbroeck B, Delezie EC, Van Royen G, Vlaemynck GM, Aper J, Muylle H, Bekaert KM, Cooreman K, Robbens J, Delbare D, Roldan-Ruiz I, Crivits M, De Ruyck H, Herman L. Opportunities within the Agri-food System to Encourage a Nutritionally Balanced Diet – Part I. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1719504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Els Van Pamel
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
| | - Gerda Cnops
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Plant Sciences Unit, Melle, Belgium
| | - Bart Van Droogenbroeck
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
| | - Evelyne C. Delezie
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Animal Sciences Unit, Melle, Belgium
| | - Geert Van Royen
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
| | - Geertrui Mml Vlaemynck
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
| | - Jonas Aper
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Plant Sciences Unit, Melle, Belgium
| | - Hilde Muylle
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Plant Sciences Unit, Melle, Belgium
| | - Karen Mm Bekaert
- Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Animal Sciences Unit, Oostende, Belgium
| | - Kris Cooreman
- Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Animal Sciences Unit, Oostende, Belgium
| | - Johan Robbens
- Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Animal Sciences Unit, Oostende, Belgium
| | - Daan Delbare
- Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Animal Sciences Unit, Oostende, Belgium
| | - Isabel Roldan-Ruiz
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Plant Sciences Unit, Melle, Belgium
| | - Maarten Crivits
- Flanders Research Institute for Agriculture Fisheries and Food (ILVO), Social Sciences Unit, Merelbeke, Belgium
| | - Hendrik De Ruyck
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
| | - Lieve Herman
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
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Osemwota EC, Alashi AM, Aluko RE. Comparative Study of the Structural and Functional Properties of Membrane-Isolated and Isoelectric pH Precipitated Green Lentil Seed Protein Isolates. MEMBRANES 2021; 11:694. [PMID: 34564511 PMCID: PMC8471907 DOI: 10.3390/membranes11090694] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/15/2021] [Revised: 09/03/2021] [Accepted: 09/03/2021] [Indexed: 01/01/2023]
Abstract
The demand for isolated seed proteins continues to increase but functionality in food systems can be greatly dependent on the extraction method. In this work, we report the physicochemical and functional properties of lentil seed proteins isolated using various protocols. Lentil flour was defatted followed by protein extraction using isoelectric pH precipitation (ISO) as well as NaOH (MEM_NaOH) and NaCl (MEM_NaCl) extractions coupled with membrane ultrafiltration. The MEM_NaCl had significantly (p < 0.05) higher protein content (90.28%) than the ISO (86.13%) and MEM_NaOH (82.55%). At pH 3-5, the ISO was less soluble (2.26-11.84%) when compared to the MEM_NaOH (25.74-27.22%) and MEM_NaCl (27.78-40.98%). However, the ISO had higher yield and protein digestibility (48.45% and 89.82%) than MEM_NaOH (35.05% and 77.87%) and MEM_NaCl (13.35% and 77.61%), respectively. Near-UV circular dichroism spectra showed that the MEM_NaOH had loose tertiary conformation at pH 3, 5, 7 and 9 while ISO and MEM_NaCl had more compact structures at pH 7 and 9. The three protein isolates formed better emulsions (lower oil droplet sizes) at pH 7 and 9 when compared to pH 3 and 5. In contrast, foaming capacity was better at pH 5 than pH 3, 7, and 9.
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Affiliation(s)
- Etinosa C. Osemwota
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada; (E.C.O.); (A.M.A.)
- The Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
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Perez-Hernandez LM, Hernández-Álvarez AJ, Morgan M, Boesch C, Orfila C. Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans ( Phaseolus vulgaris L.) with diverse seed colour. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1965660] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | | | - Michael Morgan
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
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