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Li S, Zhang L, Sheng Q, Li P, Zhao W, Zhang A, Liu J. The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches. Food Chem 2024; 440:138228. [PMID: 38150901 DOI: 10.1016/j.foodchem.2023.138228] [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: 10/09/2023] [Revised: 12/03/2023] [Accepted: 12/15/2023] [Indexed: 12/29/2023]
Abstract
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
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Affiliation(s)
- Shaohui Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Liu Zhang
- College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China
| | - Qinghai Sheng
- College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China
| | - Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Aixia Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China.
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Shea Z, Ogando do Granja M, Fletcher EB, Zheng Y, Bewick P, Wang Z, Singer WM, Zhang B. A Review of Bioactive Compound Effects from Primary Legume Protein Sources in Human and Animal Health. Curr Issues Mol Biol 2024; 46:4203-4233. [PMID: 38785525 PMCID: PMC11120442 DOI: 10.3390/cimb46050257] [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: 03/19/2024] [Revised: 04/22/2024] [Accepted: 04/30/2024] [Indexed: 05/25/2024] Open
Abstract
The global demand for sustainable and nutritious food sources has catalyzed interest in legumes, known for their rich repertoire of health-promoting compounds. This review delves into the diverse array of bioactive peptides, protein subunits, isoflavones, antinutritional factors, and saponins found in the primary legume protein sources-soybeans, peas, chickpeas, and mung beans. The current state of research on these compounds is critically evaluated, with an emphasis on the potential health benefits, ranging from antioxidant and anticancer properties to the management of chronic diseases such as diabetes and hypertension. The extensively studied soybean is highlighted and the relatively unexplored potential of other legumes is also included, pointing to a significant, underutilized resource for developing health-enhancing foods. The review advocates for future interdisciplinary research to further unravel the mechanisms of action of these bioactive compounds and to explore their synergistic effects. The ultimate goal is to leverage the full spectrum of benefits offered by legumes, not only to advance human health but also to contribute to the sustainability of food systems. By providing a comprehensive overview of the nutraceutical potential of legumes, this manuscript sets a foundation for future investigations aimed at optimizing the use of legumes in the global pursuit of health and nutritional security.
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Affiliation(s)
- Zachary Shea
- United States Department of Agriculture–Agricultural Research Service, Raleigh Agricultural Research Station, Raleigh, NC 27606, USA;
| | - Matheus Ogando do Granja
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Elizabeth B. Fletcher
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Yaojie Zheng
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Patrick Bewick
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
| | - Zhibo Wang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
- Donald Danforth Plant Science Center, Olivette, MO 63132, USA
| | - William M. Singer
- Center for Advanced Innovation in Agriculture, Virginia Tech, Blacksburg, VA 24061, USA;
| | - Bo Zhang
- School of Plant and Environmental Sciences, Virginia Tech, Blacksburg, VA 24061, USA; (M.O.d.G.); (E.B.F.); (Y.Z.); (P.B.); (Z.W.)
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Myrtsi ED, Vlachostergios DN, Petsoulas C, Koulocheri SD, Evergetis E, Haroutounian SA. Εleven Greek Legume Beans: Assessment of Genotypic Effect on Their Phytochemical Content and Antioxidant Properties. Antioxidants (Basel) 2024; 13:459. [PMID: 38671907 PMCID: PMC11047335 DOI: 10.3390/antiox13040459] [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: 03/04/2024] [Revised: 04/09/2024] [Accepted: 04/10/2024] [Indexed: 04/28/2024] Open
Abstract
Legumes, one of the first crops of humanity, inherently constitute a staple nutritional source for mankind, attracting significant research attention that has been afforded to the development of numerous cultivars. The study herein concerns the exploitation of the nutritional and bio-functional content of beans harvested from eleven Greek cultivars belonging to five different species, namely Cicer arietinum L., Pisum sativum L., Vicia faba L., Lens culinaris L., and Phaseolus vulgaris L. The final goal is to define their varietal identity and correlate their phytochemical content with their potential utilization as functional foods and/or feed of high nutritional value. In this respect, their extracts were screened against the presence of 27 fatty acids and 19 phenolic compounds, revealing the presence of 22 and 15 molecules, respectively. Specifically, numerous fatty acids were detected in significant amounts in all but C. arietinum extract, while significant polyphenolic content was confirmed only in P. vulgaris. Among individual compounds, linoleic acid was the major fatty acid detected in amounts averaging more than 150 mg/g, followed by oleic acid, which was present as a major compound in all extracts. Among the nine polyphenols detected in P. vulgaris, the molecules of genistein (3.88 mg/g) and coumestrol (0.82 mg/g) were the most abundant. Their antioxidant properties were evaluated through DPPH and FRAP assays, which were highlighted as most potent in both tests of the V. faba extract, while C. arietinum was determined as totally inactive, indicating a potential correlation between the phenolic content of the plant species and antioxidant activity. These results are indicative of the significant advances achieved for the cultivars investigated and reveal their important role as nutritional crops for human and animal consumption.
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Affiliation(s)
- Eleni D. Myrtsi
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
| | - Dimitrios N. Vlachostergios
- Institute of Industrial and Forage Crops, Hellenic Agricultural Organization ELGO-DIMITRA, 41335 Larissa, Greece;
| | - Christos Petsoulas
- Institute of Industrial and Forage Crops, Hellenic Agricultural Organization ELGO-DIMITRA, 41335 Larissa, Greece;
| | - Sofia D. Koulocheri
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
| | - Epameinondas Evergetis
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
| | - Serkos A. Haroutounian
- Laboratory of Nutritional Physiology and Feeding, Department of Animal Science, School of Animal Bioscience, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece; (E.D.M.); (S.D.K.); (E.E.)
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Kuang J, Yang X, Xu K, Zheng W, Dang B. Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38497905 DOI: 10.1002/jsfa.13468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/13/2024] [Accepted: 03/18/2024] [Indexed: 03/19/2024]
Abstract
BACKGROUND Understanding the interactions between protein and starch is crucial in revealing the mechanisms by which protein influences starch digestibility. The present study investigated the impact of different contents of pea protein isolate (PPI) on the physicochemical properties and digestibility of pea starch (PS). RESULTS The results demonstrated that as the content of PPI increased from 0% to 12%, and the digestion of PS decreased by 12.3%. Rheological analysis indicated that PPI primarily interacted with molecular chains of PS through hydrogen bonds. Increasing the content of PPI resulted in a 30.6% decrease in the hardness of the composite gels, accompanied by a 10% reduction in the short-ordered structure of PS. This hindered the formation of molecular aggregation and resulted in a loose and disordered gel network structure. The microstructure confirmed that the attachment of PPI to PS served as a physical barrier, impeding starch digestibility. CONCLUSION In summary, the primary mechanism by which PPI inhibited PS digestion involved steric hindrance exerted by PPI and its interaction with PS via hydrogen bonds. These findings contribute to a better understanding of the interaction mechanisms between PS and PPI and offer insights for the optimal utilization of pea resources. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jiwei Kuang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
| | - Xijuan Yang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
| | - Ke Xu
- College of Agriculture and Animal Husbandry, Qinghai University, Xining, China
| | - Wancai Zheng
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
- Qinghai South of Qilian Mountain Forest Ecosystem Observation and Research Station, Huzhu, China
| | - Bin Dang
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining, China
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining, China
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Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea ( Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023; 12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen-Xing Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jia-Jia Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Yu B, Gao P, Song J, Yang H, Qin L, Yu X, Song H, Coulson J, Bekkaoui Y, Akhov L, Han X, Cram D, Wei Y, Zaharia LI, Zou J, Konkin D, Quilichini TD, Fobert P, Patterson N, Datla R, Xiang D. Spatiotemporal transcriptomics and metabolic profiling provide insights into gene regulatory networks during lentil seed development. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023. [PMID: 36965062 DOI: 10.1111/tpj.16205] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/13/2023] [Accepted: 03/20/2023] [Indexed: 06/18/2023]
Abstract
Lentil (Lens culinaris Medik.) is a nutritious legume with seeds rich in protein, minerals and an array of diverse specialized metabolites. The formation of a seed requires regulation and tight coordination of developmental programs to form the embryo, endosperm and seed coat compartments, which determines the structure and composition of mature seed and thus its end-use quality. Understanding the molecular and cellular events and metabolic processes of seed development is essential for improving lentil yield and seed nutritional value. However, such information remains largely unknown, especially at the seed compartment level. In this study, we generated high-resolution spatiotemporal gene expression profiles in lentil embryo, seed coat and whole seeds from fertilization through maturation. Apart from anatomic differences between the embryo and seed coat, comparative transcriptomics and weighted gene co-expression network analysis revealed embryo- and seed coat-specific genes and gene modules predominant in specific tissues and stages, which highlights distinct genetic programming. Furthermore, we investigated the dynamic profiles of flavonoid, isoflavone, phytic acid and saponin in seed compartments across seed development. Coupled with transcriptome data, we identified sets of candidate genes involved in the biosynthesis of these metabolites. The global view of the transcriptional and metabolic changes of lentil seed tissues throughout development provides a valuable resource for dissecting the genetic control of secondary metabolism and development of molecular tools for improving seed nutritional quality.
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Affiliation(s)
- Bianyun Yu
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Peng Gao
- Agriculture and Agri-Food Canada, Saskatoon Research and Development Centre, 107 Science Place, Saskatoon, SK, S7N 0X2, Canada
| | - Jingpu Song
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Hui Yang
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Li Qin
- Global Institute for Food Security, University of Saskatchewan, Saskatoon, SK, S7N 4L8, Canada
| | - Xiaoyu Yu
- Global Institute for Food Security, University of Saskatchewan, Saskatoon, SK, S7N 4L8, Canada
| | - Halim Song
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Justin Coulson
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Yasmina Bekkaoui
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Leonid Akhov
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Xiumei Han
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Dustin Cram
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Yangdou Wei
- College of Art & Science, University of Saskatchewan, 9 Campus Drive, Saskatoon, SK, S7N 5A5, Canada
| | - L Irina Zaharia
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Jitao Zou
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - David Konkin
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Teagen D Quilichini
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Pierre Fobert
- Aquatic and Crop Resource Development, National Research Council Canada, Ottawa, Ontario, K1A 0R6, Canada
| | - Nii Patterson
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
| | - Raju Datla
- Global Institute for Food Security, University of Saskatchewan, Saskatoon, SK, S7N 4L8, Canada
| | - Daoquan Xiang
- Aquatic and Crop Resource Development, National Research Council Canada, Saskatoon, Saskatchewan, S7N 0W9, Canada
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