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Deng L, Chen Q, Ohm JB, Islam S, Rao J, Jin Z, Xu M. Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling. J Food Sci 2024; 89:4871-4883. [PMID: 39004871 DOI: 10.1111/1750-3841.17185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 06/05/2024] [Accepted: 06/09/2024] [Indexed: 07/16/2024]
Abstract
Insoluble dietary fiber (IDF) in soybean meal, due to the insolubility, is one of the major impediments to upcycle the soybean meal for its value-added use. This study converted IDF to soluble dietary fiber (SDF) using ball milling and enzymatic hydrolysis of the IDF. The impact of ball milling and enzymatic hydrolysis on the physicochemical and functional properties of SDF was evaluated. Cellulase, hemicellulase, xylanase, galacturonase, and arabinofuranosidase were employed for hydrolyzing IDF. The results showed that ball milling significantly reduced the particle size of IDF, facilitating enhanced enzymatic hydrolysis and resulting in SDF with lower molecular weight and varied monosaccharide composition. The synergistic effect of ball milling and enzymatic processes with combination of cellulase-xylanase-galacturonase was evident by the improved conversion rates (69.8%) and altered weight-averaged molecular weight (<5900 Da) of the resulting SDF. Rheological and microstructural analyses of the SDF gel indicated that specific enzyme combinations led to SDF gels with distinct viscoelastic properties, pore sizes, and functional capabilities, suitable for varied applications in the food and pharmaceutical sectors. This comprehensive evaluation demonstrates the potential of optimized physical bioprocessing techniques in developing functional ingredients with tailored properties for industrial use.
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Affiliation(s)
- Lingzhu Deng
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Qiong Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jae-Bom Ohm
- Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, USDA-ARS, Fargo, North Dakota, USA
| | - Shahidul Islam
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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2
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Zhang W, Wang G, Zhang B, Sui W, Si C, Zhou L, Jia H. Green potassium fertilizer from enzymatic hydrolysis lignin: Effects of lignin fractionation on wheat seed germination and seedling growth. Int J Biol Macromol 2024; 262:130017. [PMID: 38336333 DOI: 10.1016/j.ijbiomac.2024.130017] [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: 11/22/2023] [Revised: 01/31/2024] [Accepted: 02/05/2024] [Indexed: 02/12/2024]
Abstract
Sustainably sourced lignin presents great potential as a green feedstock for fertilizer production but commercial fulfillment is still challenging owing to the mediocre fertilizer activity of lignin. To address this issue, an effective strategy to enhance the activity of lignin-based potassium fertilizer (LPF) is proposed through lignin fractionation. Three lignin fractions subdivided from enzymatic hydrolysis lignin (EHL) were adopted as the feedstock for LPF preparation, and the effect of lignin fractionation on wheat seed germination and seedling growth was investigated. Compared with the potassium fertilizer from unfractionated lignin, LPF-F1 showed significantly improved effects on promoting seed germination and seedling growth, which can be attributed to the high potassium content resulted from its abundant phenolic hydroxyl and carboxyl contents. Under the optimal treatment concentration (100 mg/L), LPF-F1 showed comparable promotion effect to commercial fulvic acid potassium on wheat seedling growth, suggesting the potential of LPF-F1 as commercial potassium fertilizer. Overall, this work reveals that lignin heterogeneity presents critical effects on the wheat seed germination and seedling growth of LPF, and the fertilizer activity of LPF can be substantially improved using fractionated lignin with low molecular weight as the raw material.
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Affiliation(s)
- Wenhui Zhang
- State Key Laboratory of Biobased Fiber Manufacturing Technology, Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Guanhua Wang
- State Key Laboratory of Biobased Fiber Manufacturing Technology, Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Bo Zhang
- State Key Laboratory of Biobased Fiber Manufacturing Technology, Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chuanling Si
- State Key Laboratory of Biobased Fiber Manufacturing Technology, Tianjin Key Laboratory of Pulp and Paper, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Zhou
- Tianjin Academy of Agricultural Sciences, Tianjin 300384, China.
| | - Hongyu Jia
- Shandong Academy of Agricultural Sciences, State Key Laboratory of Nutrient Use and Management, Shandong 250132, China.
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Cipollone MA, Abraham AG, Fontana A, Tironi VA. Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. Foods 2024; 13:659. [PMID: 38472775 DOI: 10.3390/foods13050659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2024] [Revised: 02/12/2024] [Accepted: 02/17/2024] [Indexed: 03/14/2024] Open
Abstract
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 °C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 °C (FF1); 2: 14.3% w/w, 24 h, 37 °C (FF2). The pH values decreased to 4.4-4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2-0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.
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Affiliation(s)
- María Agustina Cipollone
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
| | - Analía G Abraham
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
- Área Bioquímica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad Nacional de La Plata (UNLP), 47 y 115, La Plata B1900AJJ, Argentina
| | - Ariel Fontana
- Instituto de Biología Agrícola de Mendoza (IBAM), CONICET, Facultad de Ciencias Agrarias (FCA), Universidad Nacional de Cuyo (IBAM-CONICET-FCA-UNCuyo), Almirante Brown 500, Chacras de Coria M5528AHB, Argentina
| | - Valeria A Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Centro Científico Tecnológico La Plata-Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 116, La Plata B1900AJJ, Argentina
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Link T, Ehrmann MA. Monitoring the growth dynamics of Tetragenococcus halophilus strains in lupine moromi fermentation using a multiplex-PCR system. BMC Res Notes 2023; 16:115. [PMID: 37349831 DOI: 10.1186/s13104-023-06406-y] [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: 09/08/2022] [Accepted: 06/19/2023] [Indexed: 06/24/2023] Open
Abstract
OBJECTIVE The microbiota of a seasoning sauce fermentation process is usually complex and includes multiple species and even various strains of one species. Moreover, composition and cell numbers of individual strains vary over the course of the entire fermentation. This study demonstrates the applicability of a multiplex PCR system to monitor growth dynamics of Tetragenococcus (T.) halophilus strains in order to evaluate their performance and help to select the most competitive starter strain. RESULTS In a previous study we isolated T. halophilus strains from multiple lupine moromi fermentation processes and characterized them. In this study we wanted to monitor the growth dynamics of these strains in a competitive lupine moromi model fermentation process using a multiplex PCR system. Therefore, pasteurized lupine koji was inoculated with eight different T. halophilus strains, six from lupine moromi, one from an experimental buckwheat moromi fermentation process and the type strain DSM 20,339T, to create the inoculated lupine moromi pilot scale fermentation process. With the multiplex PCR system, we could detect that all strains could grow in lupine moromi but, that TMW 2.2254 and TMW 2.2264 outperformed all other strains. Both strains dominated the fermentation after three weeks with cell counts between 4 × 106 to 4 × 107 CFU/mL for TMW 2.2254 and 1 × 107 to 5 × 107 CFU/mL for TMW 2.2264. The pH dropped to value below 5 within the first 7 days, the selection of these strains might be related to their acid tolerance.
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Affiliation(s)
- Tobias Link
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354, Freising, Germany
| | - Matthias A Ehrmann
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354, Freising, Germany.
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Nwogha JS, Wosene AG, Raveendran M, Obidiegwu JE, Oselebe HO, Kambale R, Chilaka CA, Rajagopalan VR. Comparative Metabolomics Profiling Reveals Key Metabolites and Associated Pathways Regulating Tuber Dormancy in White Yam ( Dioscorea rotundata Poir.). Metabolites 2023; 13:metabo13050610. [PMID: 37233651 DOI: 10.3390/metabo13050610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 04/11/2023] [Accepted: 04/21/2023] [Indexed: 05/27/2023] Open
Abstract
Yams are economic and medicinal crops with a long growth cycle, spanning between 9-11 months due to their prolonged tuber dormancy. Tuber dormancy has constituted a major constraint in yam production and genetic improvement. In this study, we performed non-targeted comparative metabolomic profiling of tubers of two white yam genotypes, (Obiaoturugo and TDr1100873), to identify metabolites and associated pathways that regulate yam tuber dormancy using gas chromatography-mass spectrometry (GC-MS). Yam tubers were sampled between 42 days after physiological maturity (DAPM) till tuber sprouting. The sampling points include 42-DAPM, 56-DAPM, 87DAPM, 101-DAPM, 115-DAPM, and 143-DAPM. A total of 949 metabolites were annotated, 559 in TDr1100873 and 390 in Obiaoturugo. A total of 39 differentially accumulated metabolites (DAMs) were identified across the studied tuber dormancy stages in the two genotypes. A total of 27 DAMs were conserved between the two genotypes, whereas 5 DAMs were unique in the tubers of TDr1100873 and 7 DAMs were in the tubers of Obiaoturugo. The differentially accumulated metabolites (DAMs) spread across 14 major functional chemical groups. Amines and biogenic polyamines, amino acids and derivatives, alcohols, flavonoids, alkaloids, phenols, esters, coumarins, and phytohormone positively regulated yam tuber dormancy induction and maintenance, whereas fatty acids, lipids, nucleotides, carboxylic acids, sugars, terpenoids, benzoquinones, and benzene derivatives positively regulated dormancy breaking and sprouting in tubers of both yam genotypes. Metabolite set enrichment analysis (MSEA) revealed that 12 metabolisms were significantly enriched during yam tuber dormancy stages. Metabolic pathway topology analysis further revealed that six metabolic pathways (linoleic acid metabolic pathway, phenylalanine metabolic pathway, galactose metabolic pathway, starch and sucrose metabolic pathway, alanine-aspartate-glutamine metabolic pathways, and purine metabolic pathway) exerted significant impact on yam tuber dormancy regulation. This result provides vital insights into molecular mechanisms regulating yam tuber dormancy.
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Affiliation(s)
- Jeremiah S Nwogha
- Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine, Jimma University, Jimma P.O. Box 307, Ethiopia
- Centre for Plant Molecular Biology & Biotechnology, Departments of Plant Biotechnology and Biochemistry, Tamil Nadu Agricultural University, Coimbatore 641003, India
- Yam Research Programme, National Root Crops Research Institute, Umudike 440001, Nigeria
| | - Abtew G Wosene
- Department of Horticulture and Plant Sciences, College of Agriculture and Veterinary Medicine, Jimma University, Jimma P.O. Box 307, Ethiopia
| | - Muthurajan Raveendran
- Centre for Plant Molecular Biology & Biotechnology, Departments of Plant Biotechnology and Biochemistry, Tamil Nadu Agricultural University, Coimbatore 641003, India
| | - Jude E Obidiegwu
- Yam Research Programme, National Root Crops Research Institute, Umudike 440001, Nigeria
| | - Happiness O Oselebe
- Department of Crop Production and Landscape Management, Ebonyi State University, Abakaliki 480282, Nigeria
| | - Rohit Kambale
- Centre for Plant Molecular Biology & Biotechnology, Departments of Plant Biotechnology and Biochemistry, Tamil Nadu Agricultural University, Coimbatore 641003, India
| | - Cynthia A Chilaka
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 19 Chlorine Gardens, Belfast BT9 5DL, UK
| | - Veera Ranjani Rajagopalan
- Centre for Plant Molecular Biology & Biotechnology, Departments of Plant Biotechnology and Biochemistry, Tamil Nadu Agricultural University, Coimbatore 641003, India
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Link T, Ehrmann MA. Transcriptomic profiling reveals differences in the adaptation of two Tetragenococcus halophilus strains to a lupine moromi model medium. BMC Microbiol 2023; 23:14. [PMID: 36639757 PMCID: PMC9840258 DOI: 10.1186/s12866-023-02760-w] [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: 08/01/2022] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
BACKGROUND Tetragenococcus (T.) halophilus is a common member of the microbial consortia of food fermented under high salt conditions. These comprises salty condiments based on soy or lupine beans, fish sauce, shrimp paste and brined anchovies. Within these fermentations this lactic acid bacterium (LAB) is responsible for the formation of lactic and other short chain acids that contribute to the flavor and lower the pH of the product. In this study, we investigated the transcriptomic profile of the two T. halophilus strains TMW 2.2254 and TMW 2.2256 in a lupine moromi model medium supplied with galactose. To get further insights into which genomic trait is important, we used a setup with two strains. That way we can determine if strain dependent pathways contribute to the overall fitness. These strains differ in the ability to utilize L-arginine, L-aspartate, L-arabinose, D-sorbitol, glycerol, D-lactose or D-melibiose. The lupine moromi model medium is an adapted version of the regular MRS medium supplied with lupine peptone instead of casein peptone and meat extract, to simulate the amino acid availabilities in lupine moromi. RESULTS The transcriptomic profiles of the T. halophilus strains TMW 2.2254 and TMW 2.2256 in a lupine peptone-based model media supplied with galactose, used as simulation media for a lupine seasoning sauce fermentation, were compared to the determine potentially important traits. Both strains, have a great overlap in their response to the culture conditions but some strain specific features such as the utilization of glycerol, sorbitol and arginine contribute to the overall fitness of the strain TMW 2.2256. Interestingly, although both strains have two non-identical copies of the tagatose-6P pathway and the Leloir pathway increased under the same conditions, TMW 2.2256 prefers the degradation via the tagatose-6P pathway while TMW 2.2254 does not. Furthermore, TMW 2.2256 shows an increase in pathways required for balancing out the intracellular NADH/NADH+ ratios. CONCLUSIONS Our study reveals for the first time, that both versions of tagatose-6P pathways encoded in both strains are simultaneously active together with the Leloir pathway and contribute to the degradation of galactose. These findings will help to understand the strain dependent features that might be required for a starter strain in lupine moromi.
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Affiliation(s)
- Tobias Link
- grid.6936.a0000000123222966Lehrstuhl für Mikrobiologie, Technische Universität München, 85354 Freising, Germany
| | - Matthias A. Ehrmann
- grid.6936.a0000000123222966Lehrstuhl für Mikrobiologie, Technische Universität München, 85354 Freising, Germany
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Morphological, physicochemical, techno-functional, phytochemical, and antioxidant evaluation of polyembryonic and non-polyembryonic maize sprouts. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2023. [DOI: 10.1016/j.bcab.2022.102583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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De-La-Cruz-Yoshiura S, Vidaurre-Ruiz J, Alcázar-Alay S, Encina-Zelada CR, Cabezas DM, Correa MJ, Repo-Carrasco-Valencia R. Sprouted Andean grains: an alternative for the development of nutritious and functional products. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2083158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shigeki De-La-Cruz-Yoshiura
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Julio Vidaurre-Ruiz
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Sylvia Alcázar-Alay
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Christian R. Encina-Zelada
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Departamento de Tecnología de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú
| | - Dario M. Cabezas
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina
| | - María Jimena Correa
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (Facultad de Ciencias Exactas-UNLP, la Plata, Argentina
| | - Ritva Repo-Carrasco-Valencia
- Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Perú
- Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Lima, Perú
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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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Guo H, Lyv Y, Zheng W, Yang C, Li Y, Wang X, Chen R, Wang C, Luo J, Qu L. Comparative Metabolomics Reveals Two Metabolic Modules Affecting Seed Germination in Rice ( Oryza sativa). Metabolites 2021; 11:metabo11120880. [PMID: 34940638 PMCID: PMC8707830 DOI: 10.3390/metabo11120880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2021] [Revised: 12/05/2021] [Accepted: 12/13/2021] [Indexed: 12/18/2022] Open
Abstract
The process of seed germination is crucial not only for the completion of the plant life cycle but also for agricultural production and food chemistry; however, the underlying metabolic regulation mechanism involved in this process is still far from being clearly revealed. In this study, one indica variety (Zhenshan 97, with rapid germination) and one japonica variety (Nipponbare, with slow germination) in rice were used for in-depth analysis of the metabolome at different germination stages (0, 3, 6, 9, 12, 24, 36, and 48 h after imbibition, HAI) and exploration of key metabolites/metabolic pathways. In total, 380 annotated metabolites were analyzed by using a high-performance liquid chromatography (HPLC)-based targeted method combined with a nontargeted metabolic profiling method. By using bioinformatics and statistical methods, the dynamic changes in metabolites during germination in the two varieties were compared. Through correlation analysis, coefficient of variation analysis and differential accumulation analysis, 74 candidate metabolites that may be closely related to seed germination were finally screened. Among these candidates, 29 members belong to the ornithine–asparagine–polyamine module and the shikimic acid–tyrosine–tryptamine–phenylalanine–flavonoid module. As the core member of the second module, shikimic acid’s function in the promotion of seed germination was confirmed by exogenous treatment. These results told that nitrogen flow and antioxidation/defense responses are potentially crucial for germinating seeds and seedlings. It deepens our understanding of the metabolic regulation mechanism of seed germination and points out the direction for our future research.
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Affiliation(s)
- Hao Guo
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
- College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- College of Tropical Crops, Hainan University, Haikou 570228, China; (R.C.); (C.W.)
| | - Yuanyuan Lyv
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
- College of Tropical Crops, Hainan University, Haikou 570228, China; (R.C.); (C.W.)
| | - Weikang Zheng
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
- College of Horticulture and Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China
| | - Chenkun Yang
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
| | - Yufei Li
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
| | - Xuyang Wang
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
- College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Ridong Chen
- College of Tropical Crops, Hainan University, Haikou 570228, China; (R.C.); (C.W.)
| | - Chao Wang
- College of Tropical Crops, Hainan University, Haikou 570228, China; (R.C.); (C.W.)
| | - Jie Luo
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
- College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- College of Tropical Crops, Hainan University, Haikou 570228, China; (R.C.); (C.W.)
| | - Lianghuan Qu
- National Key Laboratory of Crop Genetic Improvement and National Center of Plant Gene Research (Wuhan), Huazhong Agricultural University, Wuhan 430070, China; (H.G.); (Y.L.); (W.Z.); (C.Y.); (Y.L.); (X.W.); (J.L.)
- College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Correspondence:
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Byanju B, Lamsal B. Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2012788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Bibek Byanju
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
| | - Buddhi Lamsal
- Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA
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Nyyssölä A, Nisov A, Lille M, Nikinmaa M, Rosa-Sibakov N, Ellilä S, Valkonen M, Nordlund E. Enzymatic reduction of galactooligosaccharide content of faba bean and yellow pea ingredients and food products. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100047] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Improvement of functional cake formulation with fermented soy (Glycine max) and lupin (Lupinus albus L) powders. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Villacrés E, Rosell CM. Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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15
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Corzo‐Ríos LJ, Garduño‐Siciliano L, Sánchez‐Chino XM, Martínez‐Herrera J, Cardador‐Martínez A, Jiménez‐Martínez C. Effect of the consumption of amaranth seeds and their sprouts on alterations of lipids and glucose metabolism in mice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Luis Jorge Corzo‐Ríos
- Unidad Profesional Interdisciplinaria de Biotecnología Instituto Politécnico Nacional Av. Acueducto s/n, Col. La laguna Ticomán Mexico City Mexico
| | - Leticia Garduño‐Siciliano
- Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional Av. Wilfrido Massieu, Esq Manuel Stampa, Gustavo A. Madero Mexico City Mexico
| | - Xariss M. Sánchez‐Chino
- Cátedra‐CONACyT Departamento de Salud El Colegio de la Frontera Sur‐Villahermosa Tabasco Mexico
| | - Jorge Martínez‐Herrera
- Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Campo Experimental Huimanguillo Km. 1. Carr. Huimanguillo‐Cárdenas Tabasco Mexico
| | - Anaberta Cardador‐Martínez
- Departamento de Bioingenierías Tecnologico de Monterrey Av. Epigmenio González No. 500, 15 Fraccionamiento San Pablo Querétaro76130Mexico
| | - Cristian Jiménez‐Martínez
- Escuela Nacional de Ciencias Biológicas Instituto Politécnico Nacional Av. Wilfrido Massieu, Esq Manuel Stampa, Gustavo A. Madero Mexico City Mexico
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16
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The Effect of Processing of Hempseed on Protein Recovery and Emulsification Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8814724. [PMID: 33937392 PMCID: PMC8060106 DOI: 10.1155/2021/8814724] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 03/09/2021] [Accepted: 03/18/2021] [Indexed: 02/07/2023]
Abstract
The effect of carbohydrate-hydrolysing enzyme blend with or without supercritical CO2 (SFE) defatting on pretreat hempseed meal, hempseeds, peeled hempseeds, hempseed protein powder, and germinated hempseeds was determined. The raw materials and recovered fractions from the treatments were subjected to gel electrophoresis, and their emulsion capacity, activity, and stability as well as colour (CIE L∗a∗b∗ values) were determined. The highest protein contents, 65% (w/w dm), were detected in soluble fractions prepared from germinated, defatted hempseeds followed by soluble fractions of peeled, defatted hempseed, 55% (w/w dm). The gel electrophoresis showed quite similar protein profiles for all samples; however, the edestin content was lower in the germinated samples than in the others. Enzyme treatment and SFE did not have a significant effect on the emulsion properties. Germinated samples demonstrated a higher ability to stabilise emulsions (15-20%) than other pretreated samples. On the other hand, hempseed meal samples had lower emulsification activity and stability values compared to the other samples. The colour of the sample solutions varied from light to dark with a brown to yellowish colour, and PHS samples showed overall higher L∗ values. In conclusion, germination and peeling in combination with defatting are promising methods to produce functional protein concentrates with efficient emulsion stability and activity as well as a mild colour for food applications.
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17
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Kaczmarska K, Taylor M, Piyasiri U, Frank D. Flavor and Metabolite Profiles of Meat, Meat Substitutes, and Traditional Plant-Based High-Protein Food Products Available in Australia. Foods 2021; 10:foods10040801. [PMID: 33917948 PMCID: PMC8068397 DOI: 10.3390/foods10040801] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 03/25/2021] [Accepted: 04/06/2021] [Indexed: 11/16/2022] Open
Abstract
Demand for plant-based proteins and plant-based food products is increasing globally. This trend is driven mainly by global population growth and a consumer shift towards more sustainable and healthier diets. Existing plant-based protein foods and meat mimetics often possess undesirable flavor and sensory properties and there is a need to better understand the formation of desirable meat-like flavors from plant precursors to improve acceptance of novel high-protein plant foods. This study aimed to comprehensively characterize the non-volatile flavor metabolites and the volatiles generated in grilled meat (beef, chicken, and pork) and compare these to commercially available meat substitutes and traditional high-protein plant-based foods (natto, tempeh, and tofu). Solid phase microextraction with gas-chromatography mass-spectrometry was used for elucidation of the flavor volatilome. Untargeted characterization of the non-volatile metabolome was conducted using Orbitrap mass spectrometry and Compound DiscovererTM datamining software. The study revealed greater diversity and higher concentrations of flavor volatiles in plant-based foods in comparison to grilled meat, although the odor activity of specific volatiles was not considered. On average, the total amount of volatiles in plant-based products were higher than in meat. A range of concentrations of free amino acids, dipeptide, tripeptides, tetrapeptides, nucleotides, flavonoids, and other metabolites was identified in meat and plant-based foods.
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Affiliation(s)
| | - Matthew Taylor
- CSIRO Land & Water, Canberra, ACT 2601, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
| | - Udayasika Piyasiri
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
| | - Damian Frank
- CSIRO Agriculture and Food, North Ryde, NSW 2113, Australia; (K.K.); (U.P.)
- Centre for Advanced Food Enginomics, The University of Sydney, Sydney, NSW 2006, Australia
- Correspondence: (M.T.); (D.F.); Tel.: +61-2-6246-4404 (M.T.)
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18
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Olukomaiya OO, Fernando WC, Mereddy R, Li X, Sultanbawa Y. Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109362] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Olukomaiya OO, Adiamo OQ, Fernando WC, Mereddy R, Li X, Sultanbawa Y. Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour. Food Chem 2020; 315:126238. [DOI: 10.1016/j.foodchem.2020.126238] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 12/05/2019] [Accepted: 01/16/2020] [Indexed: 01/16/2023]
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20
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Nyyssölä A, Ellilä S, Nordlund E, Poutanen K. Reduction of FODMAP content by bioprocessing. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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21
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Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6020044] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.
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22
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Zou D, Min Y, Liu Y, Wei X, Wang J. Identification of a Spermidine Synthase Gene from Soybean by Recombinant Expression, Transcriptional Verification, and Sequence Analysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2366-2372. [PMID: 32017555 DOI: 10.1021/acs.jafc.9b07443] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Spermidine possesses multiple healthy functions, and soybeans contain the most abundant spermidine. In this study, spermidine contents of soybeans from different varieties and production regions in China were evaluated, and a spermidine synthase gene (speE) was identified by recombinant expression, transcriptional verification, and sequence analysis. Spermidine contents of soybean samples from 18 varieties ranged 72.38-228.82 mg/kg, and those from 19 production regions ranged 134.64-242.32 mg/kg. The highest-spermidine sample GZ was used to clone four predicted speE genes. Expressing the gene speE5 improved the spermidine titer by 54% in Bacillus amyloliquefaciens, confirming that speE5 was involved in spermidine synthesis. Transcriptional verification was performed through a soybean germination model. Germination for 48 h led to a onefold increase of spermidine in samples SHX and HB, and corresponding speE5 transcriptional levels were improved by 26-fold and 18-fold, respectively, further verifying the function of speE5. Finally, the sequences of the speE5 gene and deduced amino acids were analyzed, and the conserved sites and catalysis mechanisms were presented. This study identified an active spermidine synthase gene from soybean for the first time, which provided an important gene resource for genetic breeding of spermidine-rich soybean or microbial cell factory.
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Affiliation(s)
- Dian Zou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Yu Min
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Yingli Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
| | - Xuetuan Wei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
- Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology , Huazhong Agricultural University , Wuhan 430070 , China
| | - Jing Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health , Beijing Technology and Business University (BTBU) , Beijing 100048 , China
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23
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Sholpan A, Lamas A, Cepeda A, Franco CM. Raw poultry meatballs with soya flour: Shelf life and nutritional value. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-396-402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.
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24
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Xu M, Jin Z, Simsek S, Hall C, Rao J, Chen B. Effect of germination on the chemical composition, thermal, pasting, and moisture sorption properties of flours from chickpea, lentil, and yellow pea. Food Chem 2019; 295:579-587. [PMID: 31174798 DOI: 10.1016/j.foodchem.2019.05.167] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 04/14/2019] [Accepted: 05/23/2019] [Indexed: 10/26/2022]
Abstract
Chemical composition, thermal, pasting, and moisture adsorption properties of flours from chickpea (Cicer aretinium L.), lentil (Lens culinaris Merr.), and yellow pea (Pisum sativum L.) were investigated over a 6-day germination. Protein content increased for pulses over germination while lentil had the highest protein content that increased from 30.65 to 33.60 g/100 g dry basis (d.b.). Lipid content in pulse flours decreased over germination with chickpea having the greatest decline, i.e. from 8.00 to 5.90 g/100 g (d.b.). Total starch decreased in lentil and yellow pea flours during germination, while there was no significant change (p > 0.05) in germinated chickpea flours. Thermal properties of pulse flours changed slightly, while pasting properties varied among pulses. The highest final viscosities for chickpea, lentil, and yellow pea flours were 1061, 981, and 1052 cP and were observed after 2, 1, and 0 days of germination, respectively. Moisture adsorption isotherms showed improved water adsorption capability after germination.
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Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Senay Simsek
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Clifford Hall
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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25
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Zhang Y, Sun Q, Zhang C, Hao G, Wang C, Dirk LMA, Downie AB, Zhao T. Maize VIVIPAROUS1 Interacts with ABA INSENSITIVE5 to Regulate GALACTINOL SYNTHASE2 Expression Controlling Seed Raffinose Accumulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4214-4223. [PMID: 30915847 DOI: 10.1021/acs.jafc.9b00322] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Raffinose, an oligosaccharide found in many seeds, plays an important role in seed vigor; however, the regulatory mechanism governing raffinose biosynthesis remains unclear. We report here that maize W22 wild type (WT) seeds, but not W22 viviparous1 ( zmvp1) mutant seeds, start accumulating galactinol and raffinose 28 days after pollination (DAP). Transcriptome analysis of the zmvp1 embryo showed that the expression of GALACTINOL SYNTHASE2 ( GOLS2) was down-regulated relative to WT. Further experiments showed that the expression of ZmGOLS2 was up-regulated by ZmABI5 but not by ZmVP1, and it was further increased by the coexpression of ZmABI5 and ZmVP1 in maize protoplasts. ZmABI5 interacted with ZmVP1, while ZmABI5, but not ZmVP1, directly binds to the ZmGOLS2 promoter. Together, all of the findings suggest that ZmVP1 interacts with ZmABI5 and regulates ZmGOLS2 expression and raffinose accumulation in maize seeds.
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Affiliation(s)
| | | | | | | | | | - Lynnette M A Dirk
- Department of Horticulture, Seed Biology, College of Agriculture, Food, and Environment , University of Kentucky , Lexington , Kentucky 40546 , United States
| | - A Bruce Downie
- Department of Horticulture, Seed Biology, College of Agriculture, Food, and Environment , University of Kentucky , Lexington , Kentucky 40546 , United States
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26
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Chandra-Hioe MV, Elvira J, Arcot J. Ascorbic Acid Effectively Improved Lutein Extraction Yield from Australian Sweet Lupin Flour. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:34-39. [PMID: 30306505 DOI: 10.1007/s11130-018-0696-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Lutein is a xanthophyll, a bioactive phytochemical that presents itself as colourful pigments in plants. Australian sweet lupin flour has been incorporated as a food ingredient in wheat bread and pasta to improve their sensory property and nutritional quality. However, the amount of lutein in lupin flour has not yet been determined. This is the first study to quantify naturally occurring lutein in Australian sweet lupin flour after the extraction efficiency was optimised. Several organic solvents (acetone, isopropyl alcohol, ethyl acetate and hexane), the use of an ultrasonic bath or a probe, the need for saponification and addition of ascorbic acid (served as antioxidant) were tested to compare the extraction yield. HPLC was employed to analyse lutein in flour. Lowest lutein (68 μg/100 g) was determined in the hexane extract. Samples extracted using an ultrasonic bath (126-132 μg/100 g) contained higher lutein than those extracted using a probe (84-109 μg/100 g). Saponified samples showed significantly less lutein (30-64 μg/100 g) than their respective non-saponified ones (122-134 μg/100 g). Without added ascorbic acid, lutein that was extracted into isopropyl alcohol was 143 μg/100 g and was higher than those released into acetone (92 μg/100 g). When ascorbic acid was added, measured lutein in the extracts of isopropyl alcohol (155 μg/100 g) and acetone (138 μg/100 g) increased by 8 and 33%, respectively. Our results suggested that the choice of extraction solvents and addition of ascorbic acid was crucial for quantitative analysis of lutein, so that the lutein content in lupin flour can be accurately reported.
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Affiliation(s)
- Maria V Chandra-Hioe
- Food Science and Technology Group, School of Chemical Engineering, UNSW Sydney, Chemical Sciences Building (F10), High Street (enter via gate 2), Sydney, NSW, 2052, Australia.
| | - Jenny Elvira
- Food Science and Technology Group, School of Chemical Engineering, UNSW Sydney, Chemical Sciences Building (F10), High Street (enter via gate 2), Sydney, NSW, 2052, Australia
| | - Jayashree Arcot
- Food Science and Technology Group, School of Chemical Engineering, UNSW Sydney, Chemical Sciences Building (F10), High Street (enter via gate 2), Sydney, NSW, 2052, Australia
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27
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Xu M, Rao J, Chen B. Phenolic compounds in germinated cereal and pulse seeds: Classification, transformation, and metabolic process. Crit Rev Food Sci Nutr 2019; 60:740-759. [DOI: 10.1080/10408398.2018.1550051] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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28
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Kaczmarska KT, Chandra-Hioe MV, Frank D, Arcot J. Enhancing wheat muffin aroma through addition of germinated and fermented Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) flour. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.034] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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29
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Thirunathan P, Manickavasagan A. Processing methods for reducing alpha-galactosides in pulses. Crit Rev Food Sci Nutr 2018; 59:3334-3348. [DOI: 10.1080/10408398.2018.1490886] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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