1
|
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.
Collapse
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.)
| |
Collapse
|
2
|
Chávez García SN, Rodríguez-Herrera R, Nery Flores S, Silva-Belmares SY, Esparza-González SC, Ascacio-Valdés JA, Flores-Gallegos AC. Sprouts as probiotic carriers: A new trend to improve consumer nutrition. FOOD CHEMISTRY. MOLECULAR SCIENCES 2023; 7:100185. [PMID: 38155686 PMCID: PMC10753383 DOI: 10.1016/j.fochms.2023.100185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 10/15/2023] [Accepted: 11/04/2023] [Indexed: 12/30/2023]
Abstract
Over the past few decades, efforts to eradicate hunger in the world have led to the generation of sustainable development goals to reduce poverty and inequality. It is estimated that the current coronavirus pandemic could add between 83 and 132 million to the total number of undernourished people in the world by 2021. Food insecurity is a contributing factor to the increase in malnutrition, overweight and obesity due to the quality of diets to which people have access. It is therefore necessary to develop functional foods that meet the needs of the population, such as the incorporation of sprouts in their formulation to enhance nutritional quality. Germination of grains and seeds can be used as a low-cost bioprocessing technique that provides higher nutritional value and better bioavailability of nutrients. Consequently, the manuscript describes relevant information about the germination process in different seeds, the changes caused in their nutritional value and the use of techniques within the imbibition phase to modify the metabolic profiles within the sprouts such as inoculation with lactic acid bacteria and yeasts, to generate a functional symbiotic food.
Collapse
Affiliation(s)
| | | | | | | | - Sandra Cecilia Esparza-González
- School of Odontology, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas S/N, Republica Oriente, C.P. 25280 Saltillo, Coahuila, Mexico
| | | | | |
Collapse
|
3
|
Dai P, Shen J, Shen D, Li X, Win-Shwe TT, Li C. Melatonin Ameliorates Apoptosis of A549 Cells Exposed to Chicken House PM 2.5: A Novel Insight in Poultry Production. TOXICS 2023; 11:562. [PMID: 37505528 PMCID: PMC10383700 DOI: 10.3390/toxics11070562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/18/2023] [Accepted: 06/20/2023] [Indexed: 07/29/2023]
Abstract
The particulate matter 2.5 (PM2.5) from the chicken production system can cause lung injury and reduce productivity through prolonged breath as it attaches large amounts of harmful substances and microbes. Melatonin has acted to regulate physiological and metabolic disorders and improve growth performance during poultry production. This research would investigate the apoptosis caused by chicken house PM2.5 on lung pulmonary epithelial cells and the protective action of melatonin. Here, the basal epithelial cells of human lung adenocarcinoma (A549 cells) were subjected to PM2.5 from the broiler breeding house to investigate the apoptosis induced by PM2.5 as well as the alleviation of melatonin. The apoptosis was aggravated by PM2.5 (12.5 and 25 μg/mL) substantially, and the expression of Bcl-2, Bad, Bax, PERK, and CHOP increased dramatically after PM2.5 treatment. Additionally, the up-regulation of cleaved caspase-9 and cleaved caspase-3 as well as endoplasmic reticulum stress (ERS)-related proteins, including ATF6 and CHOP, was observed due to PM2.5 exposure. It is worth noting that melatonin could support A549 cells' survival, in which reduced expression of Bax, Bad, cleaved caspase-3, and cleaved caspase-9 appeared. Concurrently, the level of malondialdehyde (MDA) was down-regulated and enhanced the intracellular content of total superoxide dismutase (T-SOD) and catalase (CAT) after treatment by PM2.5 together with melatonin. Collectively, our study underlined that melatonin exerted an anti-apoptotic action on A549 cells by strengthening their antioxidant capacity.
Collapse
Affiliation(s)
- Pengyuan Dai
- Institute of Reproductive Medicine, Medical School of Nantong University, Nantong 226019, China
- Research Center for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Jiakun Shen
- Research Center for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Dan Shen
- Research Center for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Xiaotong Li
- Research Center for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| | - Tin-Tin Win-Shwe
- Center for Environmental Risk Research, National Institute for Environmental Studies, Tsukuba 305-8506, Japan
| | - Chunmei Li
- Research Center for Livestock Environmental Control and Smart Production, College of Animal Science and Technology, Nanjing Agricultural University, 1 Weigang, Nanjing 210095, China
| |
Collapse
|
4
|
Kim JH, Duan S, Park YR, Eom SH. Tissue-Specific Antioxidant Activities of Germinated Seeds in Lentil Cultivars during Thermal Processing. Antioxidants (Basel) 2023; 12:antiox12030670. [PMID: 36978918 PMCID: PMC10045596 DOI: 10.3390/antiox12030670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/25/2023] [Accepted: 03/07/2023] [Indexed: 03/11/2023] Open
Abstract
Nongerminated seeds (NGS) and germinated seeds (GS) of lentils are regularly eaten after thermal processing. However, the effect of these high temperatures on the beneficial antioxidants present in seeds is unknown. This study examined the effects of thermal processing on the color, polyphenol content, and antioxidant activity (AA) of the seeds of three different cultivars of lentils, including two with seed coats, French green (FG) and Lentil green (LG), and one without a seed coat, Lentil red (LR). Regardless of the cultivars and processing temperatures, the GS tended to be clearer and less yellow than the NGS. The GS of the FG and LG showed lower levels of total phenolic content, major flavonoid content (kaempferol, luteolin, and myricetin), and AA than the NGS. On the other hand, the LR displayed the opposite trend, with the above indicators being higher in the GS than in the NGS. As the values in the germinated endosperm tended to increase, it was concluded that the decrease in AA in the FG and LG was caused by the reduction in antioxidants in the seed coat. Although the temperature had nonsignificant effects on the majority of the antioxidants in the NGS and GS of different lentil cultivars, an 80 °C treatment yielded the highest value of AA in the GS of FG and LG. The results of a correlation coefficient analysis demonstrated the significance of the content of kaempferol, total flavonoids, and total phenolics examined for this experiment as contributors to AA in lentil tissues.
Collapse
Affiliation(s)
- Ji Hye Kim
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Shucheng Duan
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - You Rang Park
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
| | - Seok Hyun Eom
- Graduate School of Green-Bio Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Department of Smart Farm Science, College of Life Sciences, Kyung Hee University, Yongin 17104, Republic of Korea
- Correspondence:
| |
Collapse
|
5
|
Zhang YX, Zhang YD, Shi YP. Tracking Spatial Distribution Alterations of Multiple Endogenous Molecules during Lentil Germination by MALDI Mass Spectrometry Imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2124-2133. [PMID: 36652673 DOI: 10.1021/acs.jafc.2c07513] [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: 06/17/2023]
Abstract
Exploring the spatial distribution alterations of metabolites during lentil germination is essential to reveal the nutritional value, physiological function, and metabolic pathway in lentils. Hence, an effective matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) method was established for the first time to visualize the spatial localization changes of 53 metabolites in lentils during germination for 12-72 h. The results of MALDI-MSI analysis showed that phosphatidylinositols, phosphatidylethanolamines, phosphatidylglycerols, and phosphatidic acids were mainly located in the cotyledons of lentils throughout the germination process, while triacylglycerols, phosphatidylcholines, diacylglycerols, amino acids, choline, and spermine spread throughout the lentil tissue at the initial stage of germination and gradually presented obvious distribution characteristics in the radicle with increasing germination time. Heat map analysis was used to visualize the correlations between lipid content changes and germination time, which supported the use of germinated lentils as nutraceutical or functional food.
Collapse
Affiliation(s)
- Yan-Xia Zhang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, Lanzhou 730000, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Yi-Da Zhang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, Lanzhou 730000, P. R. China
| | - Yan-Ping Shi
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, Lanzhou 730000, P. R. China
| |
Collapse
|
6
|
Siriparu P, Panyatip P, Pota T, Ratha J, Yongram C, Srisongkram T, Sungthong B, Puthongking P. Effect of Germination and Illumination on Melatonin and Its Metabolites, Phenolic Content, and Antioxidant Activity in Mung Bean Sprouts. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212990. [PMID: 36365443 PMCID: PMC9654080 DOI: 10.3390/plants11212990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 05/14/2023]
Abstract
Mung bean (Vigna radiata L.) sprouts are increasingly consumed and have become part of a healthy diet. The sprouts are composed of proteins, carbohydrates, and biochemical compounds. During germination, the phytochemical compounds are significantly elevated, especially under stress conditions such as salinity, drought, extreme temperature, and illumination. The present study examined the effects of light and germination time on the bioactive compounds in mung bean sprout extracts. Mung bean seeds were sprouted under different light exposure conditions, and the phytochemical composition and antioxidant activity of sprout extracts were determined compared to seeds. The results show that tryptophan sharply decreased during germination. On the contrary, melatonin, polyphenols, and total phenolic content (TPC) were elevated with increased germination time, correlated with increased antioxidant activity. Sprouts germinated in the dark presented higher levels of melatonin and TPC compared with those germinated under 12 h light exposure (3.6- and 1.5-fold, respectively). In conclusion, germination can enhance valuable phytochemicals and antioxidant activity of mung bean sprouts. Mung bean sprouts may be a good alternative functional food for promoting human health.
Collapse
Affiliation(s)
- Pimolwan Siriparu
- Master of Sciences Program in Pharmaceutical Chemistry and Natural Products, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Panyada Panyatip
- Department of Pharmacognosy, Faculty of Pharmacy, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
| | - Thanawat Pota
- Melatonin Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Juthamat Ratha
- Melatonin Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chawalit Yongram
- Division of Cannabis Health Science, College of Allied Health Sciences, Suansunandha Rajabhat University, Samut Songkhram 75000, Thailand
| | - Tarapong Srisongkram
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Bunleu Sungthong
- Integrative Pharmaceuticals and Innovation of Pharmaceutical Technology Research Unit, Faculty of Pharmacy, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Ploenthip Puthongking
- Melatonin Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Correspondence:
| |
Collapse
|
7
|
Miyahira RF, de Lima Pena F, Fabiano GA, de Oliveira Lopes J, Ponte LGS, da Cunha DT, Bezerra RMN, Antunes AEC. Changes in Phenolic Compound and Antioxidant Activity of Germinated Broccoli, Wheat, and Lentils during Simulated Gastrointestinal Digestion. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:233-240. [PMID: 35553352 DOI: 10.1007/s11130-022-00970-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 05/09/2022] [Indexed: 06/15/2023]
Abstract
The consumption of sprouts has increased as the germination process causes changes in the chemical composition of the seeds, improving their nutritional value. The aim of this work was to compare the total phenolic content and antioxidant capacity of broccoli, lentils and wheat sprouts before and after in vitro digestion, and the total phenolic content and antioxidant capacity between seeds and sprouts. Broccoli and wheat showed no difference in total phenolic content before and after germination, while lentils showed a significant decrease in total phenolic content after germination. The antioxidant capacity of broccoli and wheat increased after germination. After simulated digestion, the total phenolic content and antioxidant activity of broccoli sprouts significantly decreased during digestion in the gastric phase compared to the sprouts before digestion. Lentil sprouts did not show a decrease in total phenolic content during the gastric phase of digestion compared to the sprouts before digestion. However, they showed a significant increase in total phenolic content during the enteric phase. Finally, wheat sprouts showed a significant increase in total phenolic content and antioxidant activity during the gastric phase of digestion compared to grain before digestion. The germination process may increase the antioxidant capacity of sprouts, although this is not always related to the phenolic compound.
Collapse
Affiliation(s)
- Roberta Fontanive Miyahira
- Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rua São Francisco Xavier, 524, 12° andar, sala 12006 D - Maracanã, Rio de Janeiro, RJ, CEP: 20550-013, Brazil.
- School of Applied Sciences, State University of Campinas (UNICAMP), Limeira, SP, Brazil.
| | - Fabíola de Lima Pena
- School of Applied Sciences, State University of Campinas (UNICAMP), Limeira, SP, Brazil
| | | | | | | | | | | | | |
Collapse
|
8
|
Adetokunboh AH, Obilana AO, Jideani VA. Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times. Foods 2022; 11:783. [PMID: 35327205 PMCID: PMC8947651 DOI: 10.3390/foods11060783] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 02/26/2022] [Accepted: 02/28/2022] [Indexed: 02/04/2023] Open
Abstract
Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25-30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.
Collapse
Affiliation(s)
| | | | - Victoria A. Jideani
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa; (A.H.A.); (A.O.O.)
| |
Collapse
|
9
|
Hu M, Du X, Liu G, Zhang S, Wu H, Li Y. Germination improves the functional properties of soybean and enhances soymilk quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15461] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Miao Hu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Xiaoqian Du
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Guannan Liu
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Shuang Zhang
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
| | - Haibo Wu
- College of Food Engineering Beibu Gulf University Qinzhou Guangxi 535011 China
| | - Yang Li
- College of Food Science Northeast Agricultural University Harbin Heilongjiang 150030 China
- National Research Center of Soybean Engineering and Technology Harbin Heilongjiang 150030 China
| |
Collapse
|
10
|
Müller CP, Hoffmann JF, Ferreira CD, Diehl GW, Rossi RC, Ziegler V. Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100379] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
11
|
Ikram A, Saeed F, Afzaal M, Imran A, Niaz B, Tufail T, Hussain M, Anjum FM. Nutritional and end-use perspectives of sprouted grains: A comprehensive review. Food Sci Nutr 2021; 9:4617-4628. [PMID: 34401108 PMCID: PMC8358358 DOI: 10.1002/fsn3.2408] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/20/2021] [Accepted: 04/25/2021] [Indexed: 12/21/2022] Open
Abstract
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.
Collapse
Affiliation(s)
- Ali Ikram
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Bushra Niaz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional SciencesThe University of LahoreLahorePakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | | |
Collapse
|
12
|
Abdel-Aty AM, Elsayed AM, Salah HA, Bassuiny RI, Mohamed SA. Egyptian chia seeds ( Salvia hispanica L.) during germination: Upgrading of phenolic profile, antioxidant, antibacterial properties and relevant enzymes activities. Food Sci Biotechnol 2021; 30:723-734. [PMID: 34123468 DOI: 10.1007/s10068-021-00902-2] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/20/2021] [Accepted: 03/04/2021] [Indexed: 10/21/2022] Open
Abstract
Little studies on chia sprouts were not deeply address the polyphenols profiles and their functional properties during long period of germination. This study aims to evaluate the impact of germination process on the phenolic profile, antioxidant and antibacterial properties and relevant enzymes activities of Egyptian chia seeds. The total phenolic and flavonoid contents of chia sprouts increased several times during ten days of germination and maximized on 7-day sprouts (6.4 and 11.5 folds, respectively). In HPLC analysis, seventeen phenolic compounds were detected on 7-day sprouts compared to fifteen in dry seeds, where two new phenolic compounds (p-coumaric acid and kaempferol) were detected. The concentrations of all the identified phenolic compounds increased several folds (1.8-27) on 7-day sprouts. The total antioxidant activity increased 10, 17, and 29 folds on 7-day sprouts using DPPH, ABTS and PMC antioxidant methods, respectively compared to the dry seeds. Both antioxidant and carbohydrate-cleaving enzymes increased in chia sprouts and correlated with their phenolic content and antioxidant activity. The phenolic content of 7-day sprouts showed a potent antibacterial activity against some human enteric pathogenic bacteria including Escherichia coli O157-H7, Salmonella typhi, Pseudomonas aeruginosa and Staphylococcus aureus with lower MIC values compared to the raw seeds.
Collapse
Affiliation(s)
- Azza M Abdel-Aty
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | | | - Hala A Salah
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Roqaya I Bassuiny
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| | - Saleh A Mohamed
- Molecular Biology Department, National Research Centre, Dokki, Cairo, Egypt
| |
Collapse
|
13
|
Cheng G, Ma T, Deng Z, Gutiérrez-Gamboa G, Ge Q, Xu P, Zhang Q, Zhang J, Meng J, Reiter RJ, Fang Y, Sun X. Plant-derived melatonin from food: a gift of nature. Food Funct 2021; 12:2829-2849. [PMID: 33877242 DOI: 10.1039/d0fo03213a] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
In recent years, people have become increasingly interested in bioactive ingredients from plants, especially antioxidant molecules such as melatonin, which are beneficial to human health. The purpose of this article is to provide new information on plant-derived foods with a high content of melatonin. We comprehensively summarize the content of melatonin in plant-derived foods and discuss the factors that influence melatonin levels to provide new ideas on enhancement. Additionally, we describe the biosynthetic pathway of melatonin and identify its major functions. Medicinal herbs are often rich in melatonin while many vegetables and fruits exhibit somewhat lower levels with wide variations among species. The genetic traits of plants, the phenological stage of the cultivar, the photoperiod, the level of stress to which the plants are exposed at the time of harvest, exposure to agrochemicals and determination methods are the main factors affecting the melatonin content. To date, standardization of uniform sampling times and the use of suitable pretreatments as well as determination methods have not been achieved. The results of the studies reviewed highlight the potentially important role of plant melatonin in influencing the progression of human diseases. Based on the health promotional aspects of melatonin, consuming foods containing higher concentrations of tryptophan and melatonin is suggested.
Collapse
Affiliation(s)
- Guo Cheng
- College of Enology, College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | | | | | | | | | | | | | | | | | | | | | | |
Collapse
|
14
|
Casarin ALF, Rasera GB, de Castro RJS. Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.01.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
15
|
Ghumman A, Singh N, Kaur A. Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14423] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Atinder Ghumman
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
| |
Collapse
|
16
|
Bioavailability of Melatonin from Lentil Sprouts and Its Role in the Plasmatic Antioxidant Status in Rats. Foods 2020; 9:foods9030330. [PMID: 32178261 PMCID: PMC7143261 DOI: 10.3390/foods9030330] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/26/2020] [Accepted: 03/10/2020] [Indexed: 12/29/2022] Open
Abstract
Melatonin is a multifunctional antioxidant neurohormone found in plant foods such as lentil sprouts. We aim to evaluate the effect of lentil sprout intake on the plasmatic levels of melatonin and metabolically related compounds (plasmatic serotonin and urinary 6-sulfatoxymelatonin), total phenolic compounds, and plasmatic antioxidant status, and compare it with synthetic melatonin. The germination of lentils increases the content of melatonin. However, the phenolic content diminished due to the loss of phenolic acids and flavan-3-ols. The flavonol content remained unaltered, being the main phenolic family in lentil sprouts, primarily composed of kaempferol glycosides. Sprague Dawley rats were used to investigate the pharmacokinetic profile of melatonin after oral administration of a lentil sprout extract and to evaluate plasma and urine melatonin and related biomarkers and antioxidant capacity. Melatonin showed maximum concentration (45.4 pg/mL) 90 min after lentil sprout administration. The plasmatic melatonin levels increased after lentil sprout intake (70%, p < 0.05) with respect to the control, 1.2-fold more than after synthetic melatonin ingestion. These increments correlated with urinary 6-sulfatoxymelatonin content (p < 0.05), a key biomarker of plasmatic melatonin. Nonetheless, the phenolic compound content did not exhibit any significant variation. Plasmatic antioxidant status increased in the antioxidant capacity upon both lentil sprout and synthetic melatonin administration. For the first time, we investigated the bioavailability of melatonin from lentil sprouts and its role in plasmatic antioxidant status. We concluded that their intake could increase melatonin plasmatic concentration and attenuate plasmatic oxidative stress.
Collapse
|
17
|
Aguilera Y, Rebollo-Hernanz M, Cañas S, Taladrid D, Martín-Cabrejas MA. Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis. Food Funct 2019; 10:4739-4750. [PMID: 31309208 DOI: 10.1039/c9fo00544g] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Coffee parchment is one of the less studied coffee by-products, being rich in phenolic compounds. The objective of this study was to revalorise coffee parchment, obtaining aqueous extracts rich in phenolic compounds, optimising the extraction conditions using response surface methodology and comprehensively characterising the obtained extracts. A Box-Behnken design was used to maximise the recovery of total phenolic compounds, total flavonoids, total flavanols, total phenolic acids, and total ortho-diphenols, and the antioxidant capacity of coffee parchment extracts. The main factor influencing phenolic compound extraction was temperature, followed by solid-to-solvent ratio and acidity. Optimised heat-assisted extraction conditions were 100 °C, 90 min, 0% citric acid, and 0.02 g mL-1 solid-to-solvent ratio. Under these conditions, the concentrations of phenolic compounds and antioxidant capacity were equivalent to those expected, allowing us to validate the model. The UPLC-ESI-MS/MS phenolic profile exhibited the occurrence of 13 phenolic compounds, with those shown in higher concentrations being chlorogenic acid, vanillic acid, protocatechuic acid, and p-coumaric acid. The findings of this study provide valuable insights into the potential application of a useful, clean, environmentally friendly and cost-effective method to recover phenolic compounds from coffee parchment and, thus, to revalorize the by-product by converting it into high-added value new products to be used in the food and cosmetic industries.
Collapse
Affiliation(s)
- Yolanda Aguilera
- Institute of Food Science Research (CIAL, UAM-CSIC), C/Nicolás Cabrera, 9, Universidad Autónoma de Madrid, 28049, Madrid, Spain.
| | | | | | | | | |
Collapse
|
18
|
Perez de Souza L, Scossa F, Proost S, Bitocchi E, Papa R, Tohge T, Fernie AR. Multi-tissue integration of transcriptomic and specialized metabolite profiling provides tools for assessing the common bean (Phaseolus vulgaris) metabolome. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2019; 97:1132-1153. [PMID: 30480348 PMCID: PMC6850281 DOI: 10.1111/tpj.14178] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 11/15/2018] [Accepted: 11/23/2018] [Indexed: 05/02/2023]
Abstract
Common bean (Phaseolus vulgaris L.) is an important legume species with a rich natural diversity of landraces that originated from the wild forms following multiple independent domestication events. After the publication of its genome, several resources for this relevant crop have been made available. A comprehensive characterization of specialized metabolism in P. vulgaris, however, is still lacking. In this study, we used a metabolomics approach based on liquid chromatography-mass spectrometry to dissect the chemical composition at a tissue-specific level in several accessions of common bean belonging to different gene pools. Using a combination of literature search, mass spectral interpretation, 13 C-labeling, and correlation analyses, we were able to assign chemical classes and/or putative structures for approximately 39% of all measured metabolites. Additionally, we integrated this information with transcriptomics data and phylogenetic inference from multiple legume species to reconstruct the possible metabolic pathways and identify sets of candidate genes involved in the biosynthesis of specialized metabolites. A particular focus was given to flavonoids, triterpenoid saponins and hydroxycinnamates, as they represent metabolites involved in important ecological interactions and they are also associated with several health-promoting benefits when integrated into the human diet. The data are presented here in the form of an accessible resource that we hope will set grounds for further studies on specialized metabolism in legumes.
Collapse
Affiliation(s)
| | - Federico Scossa
- Max‐Planck‐Institute of Molecular Plant PhysiologyAm Müehlenberg 1Potsdam‐Golm14476Germany
- Consiglio per la ricerca in agricoltura e l′analisi dell′economia agrariaCREA‐OFAVia di Fioranello 5200134RomeItaly
| | - Sebastian Proost
- Max‐Planck‐Institute of Molecular Plant PhysiologyAm Müehlenberg 1Potsdam‐Golm14476Germany
| | - Elena Bitocchi
- Department of Agricultural, Food, and Environmental SciencesUniversità Politecnica delle Marche60131AnconaItaly
| | - Roberto Papa
- Department of Agricultural, Food, and Environmental SciencesUniversità Politecnica delle Marche60131AnconaItaly
| | - Takayuki Tohge
- Max‐Planck‐Institute of Molecular Plant PhysiologyAm Müehlenberg 1Potsdam‐Golm14476Germany
- Graduate School of Biological SciencesNara Institute of Science and TechnologyIkoma, Nara630‐0192Japan
| | - Alisdair R. Fernie
- Max‐Planck‐Institute of Molecular Plant PhysiologyAm Müehlenberg 1Potsdam‐Golm14476Germany
| |
Collapse
|
19
|
Yang QQ, Cheng L, Long ZY, Li HB, Gunaratne A, Gan RY, Corke H. Comparison of the Phenolic Profiles of Soaked and Germinated Peanut Cultivars via UPLC-QTOF-MS. Antioxidants (Basel) 2019; 8:E47. [PMID: 30791635 PMCID: PMC6406428 DOI: 10.3390/antiox8020047] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 02/12/2019] [Accepted: 02/17/2019] [Indexed: 11/29/2022] Open
Abstract
Diverse peanut varieties are widely cultivated in China. However, few studies have investigated the effects of germination on the phenolic profiles and antioxidant activities of specific Chinese peanut cultivars. Therefore, this study was conducted to evaluate the effects of germination on total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, and phenolic profiles of seven peanut cultivars in China. The TPC, TFC, and antioxidant activities were determined by spectrophotometry, while phenolic profiles were analyzed by using ultra-high performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS). The results found that germination significantly increased TPC, TFC, and antioxidant activity. Antioxidant activity was found to be closely related to TPC in germinated peanut extracts, which indicates that phenolics are the main contributors of antioxidants in germinated peanuts. In addition, germination induced significant changes in polyphenolic profiles. In the analyzed samples, 36 phenolic compounds were identified in which most were flavonoids. Overall, these findings highlight that germinated peanuts can be a good natural source of natural antioxidants for human consumption and functional food development.
Collapse
Affiliation(s)
- Qiong-Qiong Yang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Lin Cheng
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Zhi-Yuan Long
- Department of Resources & Environment, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Guangdong Engineering Technology Research Center of Nutrition Translation, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China.
| | - Anil Gunaratne
- Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya P.O. Box 02, Sri Lanka.
| | - Ren-You Gan
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| |
Collapse
|
20
|
Liu H, Kang Y, Zhao X, Liu Y, Zhang X, Zhang S. Effects of elicitation on bioactive compounds and biological activities of sprouts. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
|
21
|
Li X, Li J, Dong S, Li Y, Wei L, Zhao C, Li J, Liu X, Wang Y. Effects of germination on tocopherol, secoisolarlciresinol diglucoside, cyanogenic glycosides and antioxidant activities in flaxseed ( Linum usitatissimumL.). Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14098] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xiang Li
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Jingyan Li
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Shan Dong
- Shenzhen Academy of Metrology and Quality Inspection National Nutrition Food Testing Center (Guangdong) Shenzhen China
| | - Yufei Li
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Liping Wei
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Caicai Zhao
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Junyi Li
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Xuebo Liu
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| | - Yutang Wang
- College of Food Science and Engineering Northwest A&F University Yangling Shanxi China
| |
Collapse
|
22
|
Yang QQ, Gan RY, Ge YY, Zhang D, Corke H. Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition. Compr Rev Food Sci Food Saf 2018; 17:1518-1539. [PMID: 33350144 DOI: 10.1111/1541-4337.12391] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/29/2018] [Accepted: 08/01/2018] [Indexed: 12/29/2022]
Abstract
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.
Collapse
Affiliation(s)
- Qiong-Qiong Yang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ren-You Gan
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ying-Ying Ge
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Dan Zhang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Harold Corke
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| |
Collapse
|
23
|
Teas and herbal infusions as sources of melatonin and other bioactive non-nutrient components. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.031] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
24
|
Ganesan K, Xu B. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. Int J Mol Sci 2017; 18:E2331. [PMID: 29113066 PMCID: PMC5713300 DOI: 10.3390/ijms18112331] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/02/2017] [Accepted: 11/02/2017] [Indexed: 01/04/2023] Open
Abstract
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).
Collapse
Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| |
Collapse
|
25
|
Peng H, Li W, Li H, Deng Z, Zhang B. Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr). J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
26
|
Gan RY, Lui WY, Wu K, Chan CL, Dai SH, Sui ZQ, Corke H. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.010] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
27
|
Aguilera Y, Rebollo-Hernanz M, Herrera T, Cayuelas LT, Rodríguez-Rodríguez P, de Pablo ÁLL, Arribas SM, Martin-Cabrejas MA. Intake of bean sprouts influences melatonin and antioxidant capacity biomarker levels in rats. Food Funct 2016; 7:1438-45. [PMID: 26841704 DOI: 10.1039/c5fo01538c] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Melatonin is an endogenous antioxidant hormone, which reduces with ageing and the low levels are associated with some chronic diseases. Germination of legumes increases the plant levels of melatonin, making sprouts a suitable food source of this hormone. However, information on its bioavailability after consumption is lacking. We aimed to evaluate in rats the effect of kidney bean sprout intake on the plasma levels of melatonin and metabolically related compounds (serotonin, 6-sulfatoxymelatonin), total phenolic compounds and total antioxidant capacity. In addition, we compared the plasma bioavailability derived from kidney bean sprouts versus synthetic melatonin intake. Kidney beans were germinated for 6 days and an extract was prepared in water. Male young Sprague Dawley rats were used; blood and urine samples were obtained before and after 90 min of administration of kidney bean sprout extract via a gavage. The plasmatic melatonin levels increased after sprout ingestion (16%, p < 0.05). This increment correlated with the urinary 6-sulfatoxymelatonin content, the principal biomarker of plasmatic melatonin levels (p < 0.01). Nevertheless, the phenolic compounds and antioxidant capacity levels did not exhibit any significant variation. The comparison of the bioavailability between the melatonin contained in the kidney bean sprouts and in a synthetic solution evidenced slightly higher levels of plasmatic melatonin (17%) in rats fed with the solution of synthetic melatonin. We conclude that kidney bean sprouts could be a good source of dietary melatonin and other bioactive compounds known to have health benefits.
Collapse
Affiliation(s)
- Yolanda Aguilera
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid, Spain.
| | - Miguel Rebollo-Hernanz
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid, Spain.
| | - Teresa Herrera
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid, Spain.
| | - L Tábata Cayuelas
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid, Spain.
| | | | | | - Silvia M Arribas
- Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid, Spain
| | - María A Martin-Cabrejas
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid, Spain.
| |
Collapse
|
28
|
López A, El-Naggar T, Dueñas M, Ortega T, Estrella I, Hernández T, Gómez-Serranillos M, Palomino O, Carretero M. Influence of Processing in the Phenolic Composition and Health-Promoting Properties of Lentils (Lens culinaris
L.). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13113] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- A. López
- Departamento de Farmacología, Facultad de Farmacia; Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n; Madrid 28040 Spain
| | - T. El-Naggar
- Departamento de Farmacología, Facultad de Farmacia; Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n; Madrid 28040 Spain
- National Research Center; Cairo Egypt
| | - M. Dueñas
- Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia; Universidad de Salamanca; Salamanca Spain
| | - T. Ortega
- Departamento de Farmacología, Facultad de Farmacia; Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n; Madrid 28040 Spain
| | - I. Estrella
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (CSIC); Madrid Spain
| | - T. Hernández
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (CSIC); Madrid Spain
| | - M.P. Gómez-Serranillos
- Departamento de Farmacología, Facultad de Farmacia; Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n; Madrid 28040 Spain
| | - O.M. Palomino
- Departamento de Farmacología, Facultad de Farmacia; Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n; Madrid 28040 Spain
| | - M.E. Carretero
- Departamento de Farmacología, Facultad de Farmacia; Universidad Complutense de Madrid, Plaza de Ramón y Cajal s/n; Madrid 28040 Spain
| |
Collapse
|
29
|
Effect of germination on lignan biosynthesis, and antioxidant and antiproliferative activities in flaxseed (Linum usitatissimum L.). Food Chem 2016; 205:170-7. [DOI: 10.1016/j.foodchem.2016.03.001] [Citation(s) in RCA: 56] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 02/03/2016] [Accepted: 03/01/2016] [Indexed: 01/21/2023]
|
30
|
Wang C, Yin LY, Shi XY, Xiao H, Kang K, Liu XY, Zhan JC, Huang WD. Effect of Cultivar, Temperature, and Environmental Conditions on the Dynamic Change of Melatonin in Mulberry Fruit Development and Wine Fermentation. J Food Sci 2016; 81:M958-67. [PMID: 26953927 DOI: 10.1111/1750-3841.13263] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Accepted: 02/06/2016] [Indexed: 01/05/2023]
Abstract
High levels of melatonin have been reported in various foods but not in mulberry or its wine. This study investigated the dynamic changes of melatonin levels during mulberry fruit development and ethanol fermentation of 2 different colored mulberry cultivars ("Hongguo2ˮ Morus nigra, black and "Baiyuwangˮ Morus alba, white) at 2 fermentation temperatures (16 and 25 °C). Our results showed that the melatonin level increased in the beginning of mulberry development but decreased in the end. The MnTDC gene expression level correlated with melatonin production, which implied that TDC may be the rate-limiting enzyme of the melatonin biosynthetic process in mulberries. During mulberry fermentation, the melatonin concentration increased rapidly in the beginning and then decreased gradually. Low temperature delayed the melatonin production during fermentation. A relatively high level of melatonin was found in "Hongguo2ˮ compared with "Baiyuwangˮ during fruit development and fermentation. The variation of melatonin correlated with the ethanol production rate, suggesting that melatonin may participate in physiological regulation of Saccharomyces cerevisiae during the fermentation stage.
Collapse
Affiliation(s)
- Cheng Wang
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.,Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China
| | - Li-Yuan Yin
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China
| | - Xue-Ying Shi
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China
| | - Hua Xiao
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China
| | - Kun Kang
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China
| | - Xing-Yan Liu
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.,Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China
| | - Ji-Cheng Zhan
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.,Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China
| | - Wei-Dong Huang
- College of Food Science and Nutritional Engineering, China Agricultural Univ, Qinghua East Rd. No.17, Haidian District, Beijing, 100083, P.R. China.,Beijing Key Laboratory of Viticulture and Enology, Beijing, 100083, P.R. China
| |
Collapse
|
31
|
Cerezo AB, Leal Á, Álvarez-Fernández MA, Hornedo-Ortega R, Troncoso AM, García-Parrilla MC. Quality control and determination of melatonin in food supplements. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.09.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
32
|
Aguilera Y, Herrera T, Liébana R, Rebollo-Hernanz M, Sanchez-Puelles C, Martín-Cabrejas MA. Impact of Melatonin Enrichment during Germination of Legumes on Bioactive Compounds and Antioxidant Activity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:7967-74. [PMID: 26307852 DOI: 10.1021/acs.jafc.5b03128] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
This study assesses the impact of melatonin enriched watering on the germination of lentils (Lens culinaris L.) and kidney beans (Phaseolus vulgaris L.). The melatonin levels in lentil and bean sprouts measured by HPLC-MS/MS were more important than those found in other legumes and sprouts, being higher in lentil (1090 ng/g) than in kidney bean (529 ng/g) sprouts. This alternative germination promoted a significant increase of the development of radicles in comparison with the traditional germination. The decreases in the phenolic load were less accentuated than previously observed (lentil sprouts displayed 394 mg gallic acid equivalents (GAE)/100 g of dry weight (DW)), probably due to the protective effect of melatonin. The antioxidant capacity (oxygen radical absorbing capacity assay) increased in these sprouts, reaching 85 and 56 μmol of Trolox equivalents/g DW in lentils and beans, respectively. Hence, the melatonin-enriched foods exhibited potent free radical scavenger and antioxidant functions that may be used as a nutritional strategy to alleviate and prevent chronic and age-related diseases.
Collapse
Affiliation(s)
- Yolanda Aguilera
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Teresa Herrera
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Rosa Liébana
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Miguel Rebollo-Hernanz
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Carlos Sanchez-Puelles
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| | - María A Martín-Cabrejas
- Instituto de Investigación de Ciencias de la Alimentación (CIAL), Facultad de Ciencias, Universidad Autónoma de Madrid , C/Nicolás Cabrera 9, 28049 Madrid, Spain
| |
Collapse
|