1
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Gao Y, Ding Z, Liu Y, Xu YJ. Advances in encapsulation systems of Antarctic krill oil: From extraction to encapsulation, and future direction. Compr Rev Food Sci Food Saf 2024; 23:e13332. [PMID: 38578167 DOI: 10.1111/1541-4337.13332] [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: 01/08/2024] [Revised: 03/05/2024] [Accepted: 03/10/2024] [Indexed: 04/06/2024]
Abstract
Antarctic krill oil (AKO) is highly sought after by consumers and the food industry due to its richness in a variety of nutrients and physiological activities. However, current extraction methods are not sufficient to better extract AKO and its nutrients, and AKO is susceptible to lipid oxidation during processing and storage, leading to nutrient loss and the formation of off-flavors and toxic compounds. The development of various extraction methods and encapsulation systems for AKO to improve oil yield, nutritional value, antioxidant capacity, and bioavailability has become a research hotspot. This review summarizes the research progress of AKO from extraction to encapsulation system construction. The AKO extraction mechanism, technical parameters, oil yield and composition of solvent extraction, aqueous enzymatic extraction, supercritical/subcritical extraction, and three-liquid-phase salting-out extraction system are described in detail. The principles, choice of emulsifier/wall materials, preparation methods, advantages and disadvantages of four common encapsulation systems for AKO, namely micro/nanoemulsions, microcapsules, liposomes and nanostructured lipid carriers, are summarized. These four encapsulation systems are characterized by high encapsulation efficiency, low production cost, high bioavailability and high antioxidant capacity. Depending on the unique advantages and conditions of different encapsulation methods, as well as consumer demand for health and nutrition, different products can be developed. However, existing AKO encapsulation systems lack relevant studies on digestive absorption and targeted release, and the single product category of commercially available products limits consumer choice. In conjunction with clinical studies of AKO encapsulation systems, the development of encapsulation systems for special populations should be a future research direction.
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Affiliation(s)
- Yuhang Gao
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Zhansheng Ding
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Resource, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People's Republic of China
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2
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Wang S, Huang F, Zhao Y, Ouyang K, Xie H, Xiong H, Zhang Y, Chen Z, Zhao Q. Slow-digestive yeast protein concentrate: An investigation of its in vitro digestibility and digestion behavior. Food Res Int 2023; 174:113572. [PMID: 37986444 DOI: 10.1016/j.foodres.2023.113572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 10/07/2023] [Accepted: 10/09/2023] [Indexed: 11/22/2023]
Abstract
Yeast protein concentrate, a by-product of the fermentation industry waste, is a potential alternative protein source with high nutritional quality, environmental sustainability, and functional properties. However, its digestibility and digestion behavior are poorly understood. In this study, we compared the in vitro digestion behavior of yeast protein concentrate and whey protein concentrate using simulated gastrointestinal conditions. We found that yeast protein concentrate had lower digestibility than whey protein concentrate (31.25% vs. 86.23% at 120 min of pepsin digestion and 75.12% vs. 95.2% at 120 min of pancreatin digestion). Yeast protein concentrate differed from whey protein concentrate in microstructure, secondary structure, and amino acid composition, which may affect its digestion behavior. Compared to whey protein concentrate, a higher level of β-sheets and a lower zeta potential explain the slow-digesting property of yeast protein concentrate. Yeast protein concentrate also underwent depolymerization and Plastein reaction during digestion. These results provided valuable information for developing and applying yeast protein concentrate as an alternative to conventional animal protein.
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Affiliation(s)
- Songyu Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Fang Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Yuping Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hexiang Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Hua Xiong
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China
| | - Yan Zhang
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang 443003, China; National Key Laboratory of Agricultural Microbiology, Yichang 443003, China.
| | - Zhixian Chen
- The Hubei Provincial Key Laboratory of Yeast Function, Yichang 443003, China; National Key Laboratory of Agricultural Microbiology, Yichang 443003, China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Jiangxi 330047, China.
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3
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Roman L, Tsochatzis E, Tarin K, Röndahl EM, Ottosen CO, Corredig M. Compositional Attributes of Blue Lupin ( Lupinus angustifolius) Seeds for Selection of High-Protein Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71. [PMID: 37906270 PMCID: PMC10655177 DOI: 10.1021/acs.jafc.3c04804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 11/02/2023]
Abstract
Lupin is a promising protein source with a high protein concentration. Breeding efforts have resulted in the development of varieties low in quinolizidine alkaloids. The objective of this work was to evaluate 22 different blue lupin genotypes for a high protein concentration and low content of antinutritional alkaloids. These genotypes were grown under uniform controlled environmental and soil conditions, and the harvested seeds were evaluated for their composition. The low phosphorus content confirmed that the phytic acid presence was low in lupin, especially compared to other legumes. Furthermore, some of the varieties had less than 200 ppm alkaloids. Lupin proteins were rich in leucine and lysine, with the lowest amino acid concentration being methionine. There were significant differences in the protein concentration and recovery. This work demonstrated that an approach for selection of genotypes should be based on not only agronomic yields but also nutritional phenotypes, driving better decision making on future varietal selection.
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Affiliation(s)
- Laura Roman
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Emmanouil Tsochatzis
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Kubra Tarin
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Eje M. Röndahl
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Carl-Otto Ottosen
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Milena Corredig
- Department
of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
- CiFOOD,
Centre for Innovative Food Research, Agro Food Park 48, 8200 Aarhus N, Denmark
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4
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Salim R, Nehvi IB, Mir RA, Tyagi A, Ali S, Bhat OM. A review on anti-nutritional factors: unraveling the natural gateways to human health. Front Nutr 2023; 10:1215873. [PMID: 37720376 PMCID: PMC10501406 DOI: 10.3389/fnut.2023.1215873] [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: 05/02/2023] [Accepted: 08/15/2023] [Indexed: 09/19/2023] Open
Abstract
Humans are constantly facing multiple health challenges from both communicable and non-communicable diseases that significantly affect their health. Additionally, drug resistance or failure has made the situation even worse and poses serious challenges for researchers to develop new drugs. Hence, to address these problems, there is an urgent need to discover and develop timely and long-term-based therapeutic treatments from different sources. One such approach is harnessing the potential of plant secondary metabolites. Plants have been utilized for therapeutic purposes in addition to being used for nutritional benefits. In the last two decades, plant-based drug developments have been one of the effective means of treating human diseases owing to their multiple functions. More recently, anti-nutritional factors (ANFs) have emerged as one of the important targets for novel plant-based drug development due to their multifaceted and potential pharmacological properties. However, their anti-nutritional properties have been the major setback for their limited success in the pharmacological sector. In this review, we provide an overview of ANFs and their beneficial roles in preventing human diseases with multiple case studies. We also highlight the recent developments and applications of ANFs in the food industry, agriculture, and pharmaceutics with future perspectives. Furthermore, we evaluate meta-analyses on ANFs from the last 30 years in relation to their function in human health benefits. This review is an endeavor to reevaluate the merit of these natural compounds and explore their potential for both human and animal health.
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Affiliation(s)
- Rehana Salim
- Division of Food Science and Technology, SKUAST, Shalimar, India
| | | | - Rakeeb Ahmad Mir
- Department of Biotechnology, School of Life Sciences, Central University of Kashmir, Ganderbal, India
| | - Anshika Tyagi
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Sajad Ali
- Department of Biotechnology, Yeungnam University, Gyeongsan, Republic of Korea
| | - Owais M. Bhat
- Department of Biotechnology, School of Life Sciences, Central University of Kashmir, Ganderbal, India
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5
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Castillo RF, García Pérez R, González Díaz A, Liñán González A. Therapeutic Applications and Effects of Lupinus angustifolius (Blue Lupin) and Its Components: A Systematic Review and Meta-Analysis. Foods 2023; 12:2749. [PMID: 37509841 PMCID: PMC10378960 DOI: 10.3390/foods12142749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 06/29/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
Lupinus angustifolius has a unique nutrient profile among legumes and may have beneficial health effects when included in the diet. The aim of this study was to investigate the biological properties of blue lupin (Lupinus angustifolius), its chemical components, and their relevance for monitoring biological and anthropometric health markers, including triglycerides (TGs), low-density lipoprotein cholesterol (LDL-C), BMI, weight, and glycemia, compared with control groups with other kinds of diets. PubMed, Web of Science, and Scopus databases, updated to December 2023, were searched. Out of the 194 studies identified, a total of 7 randomized controlled trials (RCTs) comprising 302 participants met the eligibility criteria. The results of our study indicated that the blue lupin diet has a direct relationship with parameters such as blood glucose, weight, and LDL-C but not with TGs or BMI. In conclusion, the research described in this review clearly indicates that L. angustifolius may play an important role in the dietary prevention of hyperlipidemia and hypertension. Therefore, it would be highly advisable to increase its consumption in diets. However, further studies, ideally in humans, are required to truly establish L. angustifolius's health-promoting properties.
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Affiliation(s)
- Rafael Fernández Castillo
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
| | - Raquel García Pérez
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
| | - Ana González Díaz
- Faculty of Health Sciences, University of Granada, C/Cortadura del Valle s/n, 51001 Ceuta, Spain
| | - Antonio Liñán González
- Faculty of Health Sciences, University of Granada, Parque Tecnológico de Ciencias de la Salud, Avd. de la Ilustración, 60, 18016 Granada, Spain
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6
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Ma J, Sun Y, Meng D, Zhou Z, Zhang Y, Yang R. Yeast proteins: The novel and sustainable alternative protein in food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.04.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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7
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Liang Z, Li H, Lu X, Lin G, Li Y, Zhang R. 3D-QSAR, in vitro assay and MD simulations studies on the design, bioactivities and different inhibitory modes of the novel DPP-IV inhibitory peptides. J Mol Struct 2023. [DOI: 10.1016/j.molstruc.2023.135271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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8
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Ain QT, Siddique K, Bawazeer S, Ali I, Mazhar M, Rasool R, Mubeen B, Ullah F, Unar A, Jafar TH. Adaptive mechanisms in quinoa for coping in stressful environments: an update. PeerJ 2023; 11:e14832. [PMID: 36883058 PMCID: PMC9985901 DOI: 10.7717/peerj.14832] [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: 09/27/2022] [Accepted: 01/09/2023] [Indexed: 03/06/2023] Open
Abstract
Quinoa (Chenopodium quinoa) is a grain-like, genetically diverse, highly complex, nutritious, and stress-tolerant food that has been used in Andean Indigenous cultures for thousands of years. Over the past several decades, numerous nutraceutical and food companies are using quinoa because of its perceived health benefits. Seeds of quinoa have a superb balance of proteins, lipids, carbohydrates, saponins, vitamins, phenolics, minerals, phytoecdysteroids, glycine betaine, and betalains. Quinoa due to its high nutritional protein contents, minerals, secondary metabolites and lack of gluten, is used as the main food source worldwide. In upcoming years, the frequency of extreme events and climatic variations is projected to increase which will have an impact on reliable and safe production of food. Quinoa due to its high nutritional quality and adaptability has been suggested as a good candidate to offer increased food security in a world with increased climatic variations. Quinoa possesses an exceptional ability to grow and adapt in varied and contrasting environments, including drought, saline soil, cold, heat UV-B radiation, and heavy metals. Adaptations in salinity and drought are the most commonly studied stresses in quinoa and their genetic diversity associated with two stresses has been extensively elucidated. Because of the traditional wide-ranging cultivation area of quinoa, different quinoa cultivars are available that are specifically adapted for specific stress and with broad genetic variability. This review will give a brief overview of the various physiological, morphological and metabolic adaptations in response to several abiotic stresses.
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Affiliation(s)
- Qura Tul Ain
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Kiran Siddique
- School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai, China
| | - Sami Bawazeer
- Faculty of Pharmacy, Department of Pharmacognosy, Umm Al-Qura University, Makkah, Makkah, Saudi Arabia
| | - Iftikhar Ali
- Department of Genetics and Development, Columbia University, New York, United States.,Center for Plant Sciences and Biodiversity, University of Swat, Swat, Pakistan
| | - Maham Mazhar
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Rabia Rasool
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Bismillah Mubeen
- Institute of Molecular Biology and Biotechnology, University of Lahore, Lahore, Punjab, Pakistan
| | - Farman Ullah
- Center for Biotechnology and Microbiology, University of Swat, Swat, Pakistan
| | - Ahsanullah Unar
- School of Life Sciences, University of Science & Technology, China, Hefei, China
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9
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Release of Bioactive Peptides from Erythrina edulis ( Chachafruto) Proteins under Simulated Gastrointestinal Digestion. Nutrients 2022; 14:nu14245256. [PMID: 36558415 PMCID: PMC9788341 DOI: 10.3390/nu14245256] [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: 11/03/2022] [Revised: 11/25/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022] Open
Abstract
The estimated and concerning rise in world population over the next few years and the consequent increase in food demand will lead to a deterioration in global food security. To avoid or reduce this world crisis, informed and empowered consumers are turning to sustainable and nutrient-rich foods that substitute animal products, also reducing their associated environmental impact. Moreover, due to the demonstrated influence of diet on the risk of high incidence and mortality of noncommunicable diseases, the current established food pattern is focused on the consumption of foods that have functionality for health. Among these new foods, traditional and underutilized plants are gaining interest as alternative protein sources providing nutritional and biological properties. In this work, the potential of Erythrina edulis (chachafruto) proteins as a source of multifunctional peptides after transit through the gastrointestinal tract has been demonstrated, with antioxidant and immunostimulating effects in both biochemical assays and cell culture. While low molecular weight peptides released during the digestive process were found to be responsible for protection against oxidative stress mediated by their radical scavenging activity, high molecular weight peptides exerted immunostimulating effects by upregulation of immunoresponse-associated biomarkers. The findings of this study support the promising role of chachafruto proteins as a new antioxidant and immunostimulatory ingredient for functional foods and nutraceuticals.
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10
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Pereira A, Ramos F, Sanches Silva A. Lupin ( Lupinus albus L.) Seeds: Balancing the Good and the Bad and Addressing Future Challenges. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238557. [PMID: 36500649 PMCID: PMC9737668 DOI: 10.3390/molecules27238557] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/01/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022]
Abstract
Lupinus albus L. (lupine) is a legume whose grain/seed has gained increasing interest. Its recognized nutritional properties, namely a high content of protein, dietary fiber and its low fat content, make lupine a suitable alternative not only for animal protein, but also as a substitute for more processed and less balanced flours from a nutritional point of view, used in the preparation of bread, cakes and cookies, among others. In addition, its nutritional and bioactive compounds have potential benefits for human health in the prevention and treatment of some diseases. However, the existence of some anti-nutritional compounds and contaminants reveal some concern, requiring effective methods for their detection and eventual removal. This review intends to address the potential of lupine (L. albus) in food and human health and to balance the pros and cons. Nutritional and anti-nutritional components of L. albus seeds and possible contaminants of lupine seeds are examined. The potential health benefits of lupine (seeds), including energy metabolism, cardiovascular diseases, hypertension, glucose and insulin metabolism, bower function and anticonvulsant action, are discussed based on scientific evidence (both clinical trials and studies performed with animal models).
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Affiliation(s)
- Ana Pereira
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
| | - Fernando Ramos
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- REQUIMTE/LAQV, Rua D. Manuel II, Apartado 55142, 4050-346 Porto, Portugal
| | - Ana Sanches Silva
- Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal
- National Institute for Agrarian and Veterinary Research (INIAV), I.P., Rua dos Lagidos, Lugar da Madalena, Vairão, 4485-655 Vila do Conde, Portugal
- Center for Study in Animal Science (CECA), ICETA, University of Porto, 4050-346 Porto, Portugal
- Associate Laboratory for Animal and Veterinary Sciences (AL4AnimalS), 1300-477 Lisbon, Portugal
- Correspondence: or
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11
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Suchintita Das R, Tiwari BK, Chemat F, Garcia-Vaquero M. Impact of ultrasound processing on alternative protein systems: Protein extraction, nutritional effects and associated challenges. ULTRASONICS SONOCHEMISTRY 2022; 91:106234. [PMID: 36435088 PMCID: PMC9685360 DOI: 10.1016/j.ultsonch.2022.106234] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/03/2022] [Accepted: 11/20/2022] [Indexed: 06/16/2023]
Abstract
Proteins from alternative sources including terrestrial and aquatic plants, microbes and insects are being increasingly explored to combat the dietary, environmental and ethical challenges linked primarily to conventional sources of protein, mainly meat and dairy proteins. Ultrasound (US) technologies have emerged as a clean, green and efficient methods for the extraction of proteins from alternative sources compared to conventional methods. However, the application of US can also lead to modifications of the proteins extracted from alternative sources, including changes in their nutritional quality (protein content, amino acid composition, protein digestibility, anti-nutritional factors) and allergenicity, as well as damage of the compounds associated with an increased degradation resulting from extreme US processing conditions. This work aims to summarise the main advances in US equipment currently available to date, including the main US parameters and their effects on the extraction of protein from alternative sources, as well as the studies available on the effects of US processing on the nutritional value, allergenicity and degradation damage of these alternative protein ingredients. The main research gaps identified in this work and future challenges associated to the widespread application of US and their scale-up to industry operations are also covered in detail.
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Affiliation(s)
- Rahel Suchintita Das
- Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland; TEAGASC, Food Research Centre, Ashtown, Dublin 15, Ireland
| | | | - Farid Chemat
- GREEN Team Extraction, UMR408, INRA, Université D'Avignon et des Pays de Vaucluse, Avignon Cedex, France
| | - Marco Garcia-Vaquero
- Section of Food and Nutrition, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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12
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Voučko B, Novotni D, Balbino S, Čukelj Mustač N, Drakula S, Dujmić F, Habuš M, Jarni K, Ćurić D. Utilization of pumpkin seed oilcake and proso millet flour in enhancing gluten free bread quality. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Bojana Voučko
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Dubravka Novotni
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Sandra Balbino
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Nikolina Čukelj Mustač
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Saša Drakula
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Filip Dujmić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Matea Habuš
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Kristina Jarni
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology University of Zagreb Pierottijeva 6, 1000 Zagreb Croatia
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13
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Otero DM, da Rocha Lemos Mendes G, da Silva Lucas AJ, Christ-Ribeiro A, Ribeiro CDF. Exploring alternative protein sources: Evidence from patents and articles focusing on food markets. Food Chem 2022; 394:133486. [PMID: 35759839 DOI: 10.1016/j.foodchem.2022.133486] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 05/10/2022] [Accepted: 06/12/2022] [Indexed: 11/04/2022]
Abstract
This review considers alternative protein sources through the analysis of food science literature and patents. Data collection was performed from scientific literature and patent documents using the Scopus and National Institute of Industrial Property databases, with a term combination "alternative protein source" and "source* AND protein* AND alternative*". A total of 945 documents were analyzed. The scientific prospection showed that agricultural and biological science was the main application area. The food industry area had the highest number of filed patents. The annual evaluation of published documents demonstrated that this area had been investigated since the 1970s, and the number of articles was twice than that of filled patents. Although protein products are available for sale, animal and vegetable sources replace conventional protein products. Presently, alternative protein sources are already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion into the consumer market.
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Affiliation(s)
- Deborah Murowaniecki Otero
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil.
| | - Gabriela da Rocha Lemos Mendes
- Institute of Agricultural Sciences, Federal University of Minas Gerais, Campus Montes Claros, Montes Claros, Minas Gerais 39404-547, Brazil
| | | | - Anelise Christ-Ribeiro
- School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Rio Grande do Sul 96203-900, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia 40110-907, Brazil; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador, Bahia 40170-115, Brazil
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14
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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2317676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Most often, high-protein bars consist of a protein preparation in the form of a loose powder, stuck together with a syrup mixture, ensuring a stable mass. According to the legal regulations in force, at least 20% of the energy value must come from protein for the product to be called high-protein. The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. A significant increase of the hardness parameter referring to the control sample was noted for bars containing chickpea-maize liquid fiber in chocolate (311.65 N), with low adhesiveness simultaneously (54.71 N). Samples without chocolate made with the use of oligofructose syrup had apparently higher dynamic viscosities than other bars (226.67 mPas · g/cm3). The water activity of all tested bars indicated the high stability of samples over time (<0.80), except for samples without chocolate made of PM syrup. The color of the tested bars was from light cream to Earth yellow. Bars obtained with tapioca liquid fiber had the lowest nutritional value. Results presented in this study suggest that selecting the correct type of syrup may significantly influence the functional properties of high-protein bars.
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Feng X, Sun G, Fang Z. Effect of Hempseed Cake ( Cannabis sativa L.) Incorporation on the Physicochemical and Antioxidant Properties of Reconstructed Potato Chips. Foods 2022; 11:foods11020211. [PMID: 35053943 PMCID: PMC8775051 DOI: 10.3390/foods11020211] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2021] [Revised: 01/06/2022] [Accepted: 01/12/2022] [Indexed: 02/01/2023] Open
Abstract
Hempseed (Cannabis sativa L.) cake is a by-product after cold-pressing of oil from the hempseed, which is rich in protein and fiber. This study investigated the effect of hempseed cake incorporation on the physicochemical and antioxidant properties of reconstructed potato chips. Varying levels of hempseed cake (0, 5%, 10%, 15%, and 20%) were added, and the results showed that the addition of hempseed cake at 20% level significantly increased the protein and total dietary fiber content from 2.74 ± 0.62 g/100 g to 9.66 ± 0.28 g/100 g and from 2.76 ± 0.31 g/100 g to 13.57 ± 0.42 g/100 g, respectively. In addition, a 20% reduction in lipid content was observed in the 20% hempseed cake addition group. Furthermore, lightness value (L*) was significantly reduced from 72.23 ± 1.22 to 46.40 ± 1.76, while the hardness was enhanced with a higher level of hempseed cake supplementation in the potato chips sample. Compared with the control (no hempseed cake), the supplement of 20% cake increased the total phenolic content from 0.19 ± 0.01 to 0.26 ± 0.01 mg GAE/g. The ABTS radical scavenging rate was also significantly enhanced with the increased levels of hemp cake. However, the peroxide value and TBARS results showed that the addition of hempseed cake accelerated the lipid oxidation in the sample, possibly due to the highly unsaturated fatty acid residues in the hempseed cake. The results suggested that more research is needed for the incorporation of hempseed cake in potato chips.
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Marson GV, Lacour S, Hubinger MD, Belleville MP. Serial fractionation of spent brewer's yeast protein hydrolysate by ultrafiltration: A peptide-rich product with low RNA content. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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17
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Palma-Albino C, Intiquilla A, Jiménez-Aliaga K, Rodríguez-Arana N, Solano E, Flores E, Zavaleta AI, Izaguirre V, Hernández-Ledesma B. Albumin from Erythrina edulis (Pajuro) as a Promising Source of Multifunctional Peptides. Antioxidants (Basel) 2021; 10:1722. [PMID: 34829593 PMCID: PMC8615073 DOI: 10.3390/antiox10111722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/21/2021] [Accepted: 10/26/2021] [Indexed: 12/21/2022] Open
Abstract
Multifunctional peptides, capable of acting on different body systems through multiple mechanisms of action, offer many advantages over monofunctional peptides, including lower adverse side effects and costs. Erythrina edulis (pajuro) is a legume with a large number of high-quality proteins, of which their potential as a source of antioxidant peptides has been recently reported. In this study, the behavior of these proteins under a sequential enzymatic hydrolysis with digestive and microbial enzymes was investigated by evaluating the multi-functionality of the hydrolyzates. The albumin hydrolyzates obtained after the action of pepsin, pancreatin, and Alcalase showed antioxidant, angiotensin-converting enzyme (ACE), α-amylase, α-glucosidase, and dipeptidyl peptidase (DPP)-IV inhibitory activities. The radical scavenging properties of the hydrolyzate could be responsible for the potent protective effects observed in FeSO4-induced neuroblastoma cells. The findings support the role of pajuro protein as an ingredient of functional foods or nutraceuticals for health promotion and the prevention of oxidative stress, hypertension, and metabolic alteration-associated chronic diseases.
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Affiliation(s)
- Cleni Palma-Albino
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Arturo Intiquilla
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 946, Santiago de Chile 8380492, Chile
| | - Karim Jiménez-Aliaga
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Nathaly Rodríguez-Arana
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Estela Solano
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Eduardo Flores
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Amparo Iris Zavaleta
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Víctor Izaguirre
- Grupo de Investigación BIOMIAS, Departament of Biochemistry, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Jr. Puno 1002, Lima 4559, Peru; (C.P.-A.); (A.I.); (N.R.-A.); (E.S.); (E.F.); (A.I.Z.); (V.I.)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain
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Li M, Zheng K, Ma S, Hu P, Yuan B, Yue X, Li Q. Pilose antler polypeptides promote chemosensitization and T-cell infiltration of triple-negative breast cancer. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104664] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023] Open
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Mota J, Lima A, Ferreira RB, Raymundo A. Technological Potential of a Lupin Protein Concentrate as a Nutraceutical Delivery System in Baked Cookies. Foods 2021; 10:1929. [PMID: 34441706 PMCID: PMC8393273 DOI: 10.3390/foods10081929] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Revised: 08/15/2021] [Accepted: 08/17/2021] [Indexed: 12/13/2022] Open
Abstract
Previous reports have shown that lupin protein extracts (LE) contain a polypeptide named deflamin with a potent matrix metalloproteinase (MMP)-9 inhibitory activity. The aim of our study was to develop an efficient delivery method for incorporating deflamin into cookies using different alternative flours. A lupin protein concentrate (10 g protein/100 g cookie dough) was added to gluten and gluten-free flours to produce savoury cookies, and its impacts on the physical properties of doughs and cookies, as well on the maintenance of deflamin's anti-MMP-9 activity, were analysed. The results showed that the biochemical compositions of all cookies with LE presented higher protein and ash contents when compared to the control cookies. Rice, buckwheat and oat doughs were firmer than the others, whereas the addition of LE to kamut and buckwheat flours made cookies significantly firmer than the controls. Additionally, strong interactions between LE and several flours were observed, yielding different impacts on the MMP-9 bioactivity. Overall, the only flour that did not interfere with the desired nutraceutical activities was buckwheat, with 60% MMP-9 inhibitory activity and a concomitant reduction of colon cancer migration; hence, buckwheat flour was revealed to be a good vehicle to deliver bioactive deflamin, showing strong potential as a functional food to be used in preventive or curative approaches to gastrointestinal diseases.
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Affiliation(s)
- Joana Mota
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (A.L.); (R.B.F.); (A.R.)
| | - Ana Lima
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (A.L.); (R.B.F.); (A.R.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisbon, Portugal
| | - Ricardo B. Ferreira
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (A.L.); (R.B.F.); (A.R.)
| | - Anabela Raymundo
- LEAF, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (A.L.); (R.B.F.); (A.R.)
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Kerner K, Jõudu I, Tänavots A, Venskutonis PR. Application of Raw and Defatted by Supercritical CO 2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties. Foods 2021; 10:foods10081904. [PMID: 34441680 PMCID: PMC8392599 DOI: 10.3390/foods10081904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2021] [Revised: 07/12/2021] [Accepted: 08/12/2021] [Indexed: 11/16/2022] Open
Abstract
There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.
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Affiliation(s)
- Kristi Kerner
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia; (K.K.); (I.J.)
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Ivi Jõudu
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia; (K.K.); (I.J.)
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Alo Tänavots
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia; (K.K.); (I.J.)
- Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 62, 51006 Tartu, Estonia
- Correspondence: (A.T.); (P.R.V.); Tel.: +372-7313-450 (A.T.); +370-3745-6647 (P.R.V.)
| | - Petras Rimantas Venskutonis
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania
- Correspondence: (A.T.); (P.R.V.); Tel.: +372-7313-450 (A.T.); +370-3745-6647 (P.R.V.)
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21
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Sun X, Sun Y, Li Y, Wu Q, Wang L. Identification and Characterization of the Seed Storage Proteins and Related Genes of Cannabis sativa L. Front Nutr 2021; 8:678421. [PMID: 34164425 PMCID: PMC8215128 DOI: 10.3389/fnut.2021.678421] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Accepted: 05/12/2021] [Indexed: 12/22/2022] Open
Abstract
Hemp (Cannabis sativa L.) seed is emerging as a novel source of plant protein owing to its rich protein content and reasonable nutritional structure. In the current study, the storage proteins of hemp seed were extracted using different methods. The modified Osborne method yielded maximum extraction of the hemp seed storage proteins, while degreasing had little effect on the hemp seed protein (HSP) extraction. Protein identification results revealed that 11S globulin (edestin) was the most abundant protein in hemp seed, and the molecular weights of the two subunits of this protein were ~35 and 20 kDa, respectively. The second most abundant protein was 2S albumin (Cs2S), with a molecular weight of ~14–15 kDa. The least abundant protein was 7S vicilin-like protein (Cs7S), with a molecular weight of ~47 kDa. Subsequently, gene families encoding these three storage protein classes, including three genes for edestin, two for Cs2S, and one for Cs7S, were cloned and then analyzed for amino acid composition and structure. The three edestins were different in their amino acid sequences and calculated molecular weights. The analysis of coding sequences revealed a higher percentage of similarity (62.7%) between Edestin1 and Edestin3, while the similarity decreased significantly to ~57% between Edestin1 and Edestin2, and 58% between Edestin2 and Edestin3. The calculated protein molecular weight was the highest for the protein encoded by Edestin1 and the smallest for the protein encoded by Edestin2. All three edestins were rich in arginine, while Edestin3 had a higher methionine content relative to that in the other two, which proved that Edestin3 had a better nutritional value. Cs2S and Cs7S were different from those reported in previous studies. Therefore, it could be inferred that amino acid composition varies with different hemp cultivars. The current research brought significant theoretical advance in illuminating the understanding of hemp seed storage protein and would have significance for future research on improving the nutritional quality of hemp seed and developing bioactive peptides.
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Affiliation(s)
- Xin Sun
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Yao Sun
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Yao Li
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Qiong Wu
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
| | - Lei Wang
- Department of Biotechnology, Institute of Advanced Technology, Heilongjiang Academy of Sciences, Harbin, China
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Lahoud C, Hanna NG, Jalkh A, Azar G. Acute Bilateral Fixed Mydriasis Caused by Lupini Bean Intoxication. Wilderness Environ Med 2021; 32:217-220. [PMID: 33863613 DOI: 10.1016/j.wem.2021.01.003] [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: 05/12/2020] [Revised: 12/03/2020] [Accepted: 01/04/2021] [Indexed: 11/30/2022]
Abstract
Lupini beans are legume seeds of the genus Lupinus, consumed in many parts of the world. The main species are Lupinus mutabilis, Lupius angustifolius, and Lupinus albus. The latter is commonly eaten as a snack in Mediterranean countries. The beans are very rich in alkaloids, which give them a bitter taste. One of these alkaloids was shown to cause anticholinergic effects. Lupini beans, if improperly prepared, can cause toxicity manifesting as an anticholinergic syndrome. We present the case of a 50-y-old woman who presented with bilateral mydriasis, mouth dryness, and anxiety. We confirmed that the patient consumed partially debittered lupini beans a few hours before presentation. The rest of her physical and ophthalmic examination results were within normal limits. Her symptoms resolved without therapy within 12 h from presentation and were attributed to ingestion of incorrectly prepared lupine seeds.
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Affiliation(s)
- Corinne Lahoud
- Faculty of Medicine and Medical Sciences, Holy Spirit University of Kaslik, Usek, Lebanon; Eye and Ear Hospital International, Naccache, Lebanon.
| | - Najib-Georges Hanna
- Clinical Fellow in the Faculty of Health Sciences, Department of Surgery, Division of Ophthalmology, Ophthalmic Plastic Reconstructive and Orbital Surgery, McMaster University, Ontario, Canada
| | | | - Georges Azar
- Hôpital Fondation Adolphe de Rothschild, service du Professeur Cochereau, Paris, France
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23
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Çabuk B. Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00967-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Soto‐Luna IC, García‐López PM, Vargas‐Guerrero B, Guzmán TJ, Domínguez‐Rosales JA, Gurrola‐Díaz CM. Lupin protein isolate improves insulin sensitivity and steatohepatitis in vivo and modulates the expression of the Fasn, Gys2, and Gsk3b genes. Food Sci Nutr 2021; 9:2549-2560. [PMID: 34026071 PMCID: PMC8116848 DOI: 10.1002/fsn3.2206] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 02/12/2021] [Accepted: 02/14/2021] [Indexed: 01/04/2023] Open
Abstract
Although studies on lupin protein isolate (LPI) have indicated the presence of a preventive effect on insulin resistance (IR) and lipid disturbances, their influence on established pathological traits has received little attention. Here, we evaluated the in vivo effects of LPI on IR and steatohepatitis as well as its influence on genes involved in lipid and carbohydrate metabolism. We first induced IR and steatohepatitis in rats by maintaining them on a high-fat diet for 5 weeks. Thereafter, we administered LPI to the rats daily for 3 weeks. LPI improved insulin sensitivity (AUC: 6,777 ± 232 vs. 4,971 ± 379, p < .05, pre- vs. post-treatment values) and reduced glucose and triglyceride levels by one-third. In addition, LPI-treated rats exhibited attenuated steatohepatitis. At the molecular level, LPI treatment reduced liver Fasn gene expression substantially but increased Gys2 and Gsk3b levels. We concluded that the hypolipidemic and hypoglycemic activities of LPI may be caused by reduced liver lipogenesis and modulation of insulin sensitization mechanisms.
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Affiliation(s)
- Irma Catalina Soto‐Luna
- Instituto de Investigación en Enfermedades Crónico‐DegenerativasInstituto Transdisciplinar de Investigación e Innovación en SaludDepartamento de Biología Molecular y GenómicaCentro Universitario de Ciencias de la SaludUniversidad de GuadalajaraGuadalajaraMexico
| | - Pedro Macedonio García‐López
- Departamento de Botánica y ZoologíaCentro Universitario de Ciencias Biológicas y AgropecuariasUniversidad de GuadalajaraZapopanMexico
| | - Belinda Vargas‐Guerrero
- Instituto de Investigación en Enfermedades Crónico‐DegenerativasInstituto Transdisciplinar de Investigación e Innovación en SaludDepartamento de Biología Molecular y GenómicaCentro Universitario de Ciencias de la SaludUniversidad de GuadalajaraGuadalajaraMexico
| | - Tereso Jovany Guzmán
- Instituto de Investigación en Enfermedades Crónico‐DegenerativasInstituto Transdisciplinar de Investigación e Innovación en SaludDepartamento de Biología Molecular y GenómicaCentro Universitario de Ciencias de la SaludUniversidad de GuadalajaraGuadalajaraMexico
- Department of Pharmaceutical and Medicinal ChemistryUniversity of MünsterMünsterGermany
| | - José Alfredo Domínguez‐Rosales
- Instituto de Investigación en Enfermedades Crónico‐DegenerativasInstituto Transdisciplinar de Investigación e Innovación en SaludDepartamento de Biología Molecular y GenómicaCentro Universitario de Ciencias de la SaludUniversidad de GuadalajaraGuadalajaraMexico
| | - Carmen Magdalena Gurrola‐Díaz
- Instituto de Investigación en Enfermedades Crónico‐DegenerativasInstituto Transdisciplinar de Investigación e Innovación en SaludDepartamento de Biología Molecular y GenómicaCentro Universitario de Ciencias de la SaludUniversidad de GuadalajaraGuadalajaraMexico
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Akbarbaglu Z, Peighambardoust SH, Sarabandi K, Jafari SM. Spray drying encapsulation of bioactive compounds within protein-based carriers; different options and applications. Food Chem 2021; 359:129965. [PMID: 33975145 DOI: 10.1016/j.foodchem.2021.129965] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 04/18/2021] [Accepted: 04/24/2021] [Indexed: 12/16/2022]
Abstract
Spray-drying is known as a common and economical technique for the encapsulation of various nutrients and bioactive compounds. However, shear and thermal tensions during atomization and dehydration, as well as physicochemical instability during storage, result in a loss of these compounds. As a solution, bioactives are stabilized into different carriers, among which proteins and peptides are of particular importance due to their functional properties, surface activity, and film/shell formability around particles. Given the importance of stabilization of bioactive compounds during spray drying, this paper focuses on the role of composition and type of carriers, as well as the characteristics and efficiency of various protein-based carriers in the encapsulation and maintaining of physicochemical, structural, and functional properties, along with biological activity of bioactive compounds (e.g., oleoresins, sterols, polyphenols, anthocyanins, carotenoids, probiotics, and peptides), and nutrients (e.g., vitamins, fatty acids and minerals) alone or in combination with other biopolymers.
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Affiliation(s)
- Zahra Akbarbaglu
- Department of Food Science, College of Agriculture, University of Tabriz, Tabriz 5166616471, Iran
| | | | - Khashayar Sarabandi
- Department of Food Science & Technology, School of Medicine, Zahedan University of Medical Sciences, Zahedan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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Ferchichi N, Toukabri W, Vrhovsek U, Nouairi I, Angeli A, Masuero D, Mhamdi R, Trabelsi D. Proximate composition, lipid and phenolic profiles, and antioxidant activity of different ecotypes of Lupinus albus, Lupinus luteus and lupinus angustifolius. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00722-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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27
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Emkani M, Oliete B, Saurel R. Pea Protein Extraction Assisted by Lactic Fermentation: Impact on Protein Profile and Thermal Properties. Foods 2021; 10:549. [PMID: 33800873 PMCID: PMC8001262 DOI: 10.3390/foods10030549] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 03/01/2021] [Accepted: 03/03/2021] [Indexed: 11/16/2022] Open
Abstract
Although pea protein has been widely explored, its consumption is still limited by undesirable sensory characteristics and low solubility. All these properties can be modified during protein extraction process. Besides, previous studies showed that lactic acid bacteria (LAB) have a positive effect on legume protein ingredients in terms of flavor and functional properties. Hence, the objective of this work was to explore an alternative extraction method based on alkaline extraction/isoelectric precipitation (AEIEP) resulting in globulin-rich and residual albumin-rich fractions. Here, the decrease in pH was achieved by lactic fermentation instead of mineral acid addition. Different bacteria strains (Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium lactis) have been used alone or in co-culture, and the results were compared with the usual acidification. The extraction assisted by fermentation led to the increase by 20-30% in protein content/yield of the albumin fraction, meaning that the solubility of the extracted pea protein was increased. This result could be explained by the proteolytic activity of bacteria during lactic fermentation. Therefore, the thermal denaturation properties of the isolated protein fractions measured by differential scanning calorimetry could be mainly ascribed to differences in their polypeptide compositions. In particular, higher denaturation enthalpy in globulin fractions after fermentation compared to AEIEP (~15 J/g protein vs. ~13 J/g protein) revealed the relative enrichment of this fraction in pea legumins; a higher part of 7S globulins seemed to be consumed by lactic acid bacteria.
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Affiliation(s)
| | | | - Rémi Saurel
- Physico-Chimie des Aliments et du Vin, PAM UMR A 02.102, AgroSup Dijon, Université Bourgogne Franche-Comté, F-21000 Dijon, France; (M.E.); (B.O.)
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28
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Lemus-Conejo A, Grao-Cruces E, Toscano R, Varela LM, Claro C, Pedroche J, Millan F, Millan-Linares MC, Montserrat-de la Paz S. A lupine (Lupinus angustifolious L.) peptide prevents non-alcoholic fatty liver disease in high-fat-diet-induced obese mice. Food Funct 2021; 11:2943-2952. [PMID: 32267269 DOI: 10.1039/d0fo00206b] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Bioactive peptides are related to the prevention and treatment of many diseases. GPETAFLR is an octapeptide that has been isolated from lupine (Lupinus angustifolius L.) and shows anti-inflammatory properties. The aim of this study was to evaluate the potential activity of GPETAFLR to prevent non-alcoholic fatty liver disease (NAFLD) in high-fat-diet (HFD)-induced obese mice. C57BL/6J mice were fed a standard diet or HFD. Two of the groups fed the HFD diet were treated with GPETAFLR in drinking water at 0.5 mg kg-1 day-1 or 1 mg kg-1 day-1. To determine the ability of GPETAFLR to improve the onset and progression of non-alcoholic fatty liver disease, histological studies, hepatic enzyme profiles, inflammatory cytokine and lipid metabolism-related genes and proteins were analysed. Our results suggested that HFD-induced inflammatory metabolic disorders were alleviated by treatment with GPETAFLR. In conclusion, dietary lupine consumption can repair HFD-induced hepatic damage possibly via modifications of liver's lipid signalling pathways.
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Affiliation(s)
- Ana Lemus-Conejo
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain and Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Elena Grao-Cruces
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Rocio Toscano
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain and Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Lourdes M Varela
- Institute de Biomedicine of Seville, Virgen del Rocio University Hospital/CSIC/Department of Medical Physiology and Biophysic, School of Medicine, University of Seville, Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Carmen Claro
- Department of Pharmacology, Pediatrics, and Radiology, School of Medicine, Universidad de Sevilla, Av. Dr. Fedriani 3, 41071 Seville, Spain
| | - Justo Pedroche
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain
| | - Francisco Millan
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain
| | - Maria C Millan-Linares
- Department of Food and Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain and Cell Biology Unit, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013, Seville, Spain.
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla. Av. Dr. Fedriani 3, 41071 Seville, Spain
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29
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Jagelaviciute J, Cizeikiene D. The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110457] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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30
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Food synthetic biology-driven protein supply transition: From animal-derived production to microbial fermentation. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2020.11.014] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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31
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Guzmán TJ, Martínez-Ayala AL, García-López PM, Soto-Luna IC, Gurrola-Díaz CM. Effect of the acute and chronic administration of Lupinus albus β-conglutin on glycaemia, circulating cholesterol, and genes potentially involved. Biomed Pharmacother 2021; 133:110969. [PMID: 33166762 DOI: 10.1016/j.biopha.2020.110969] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/29/2020] [Accepted: 11/01/2020] [Indexed: 02/06/2023] Open
Abstract
Constituents of lupin seeds, like γ-conglutin and lupanine, have gained attention as potential complementary treatments for dysglycaemia management. Notwithstanding, the effect of other lupin components on carbohydrate metabolism, including β-conglutin protein, has received little attention. Here, we investigated the influence of the acute and chronic administration of β-conglutin on glycaemia modulation in normal and streptozotocin induced-to-diabetes rats. We analysed the liver transcriptome modulation exerted by β-conglutin in diabetes-induced rats using DNA microarrays to scout for potential molecular targets and pathways involved in this biological response. The acute administration of β-conglutin reduced the incremental area under the curve of glycaemia in normal and diabetes-induced animals. In a seven-day study with diabetic animals, glycaemia increased significantly in non-treated animals but remained unchanged in animals treated with a daily dose of β-conglutin. Total cholesterol was significantly lower at the end of the experimental period (-21.8 %, p = 0.039). The microarray and gene ontology analyses revealed several targets and pathways potentially modulated by β-conglutin treatment, including a possible down-regulation of Jun kinase activity. Moreover, our data indicate that targets related to oxidative stress, inflammation, and estrogenic activity might orchestrate these metabolic effects. In conclusion, our findings show that β-conglutin may help manage postprandial glycaemia and reduce cholesterol levels under the dysglycaemia stage. We identified and proposed new potential molecular targets for further research related to the mechanism of action of β-conglutin.
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Affiliation(s)
- Tereso J Guzmán
- Instituto de Investigación en Enfermedades Crónico-Degenerativas, Instituto Transdisciplinar de Investigación e Innovación en Salud, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara. Guadalajara, Jalisco, México.
| | - Alma L Martínez-Ayala
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional. Yautepec, Morelos, México.
| | - Pedro M García-López
- Laboratorio de Productos Bióticos, Departamento de Botánica y Zoología, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara. Zapopan, Jalisco, México.
| | - Irma C Soto-Luna
- Instituto de Investigación en Enfermedades Crónico-Degenerativas, Instituto Transdisciplinar de Investigación e Innovación en Salud, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara. Guadalajara, Jalisco, México.
| | - Carmen M Gurrola-Díaz
- Instituto de Investigación en Enfermedades Crónico-Degenerativas, Instituto Transdisciplinar de Investigación e Innovación en Salud, Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara. Guadalajara, Jalisco, México.
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Explorative Screening of Bioactivities Generated by Plant-Based Proteins after In Vitro Static Gastrointestinal Digestion. Nutrients 2020; 12:nu12123746. [PMID: 33291464 PMCID: PMC7762166 DOI: 10.3390/nu12123746] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 11/26/2020] [Accepted: 12/02/2020] [Indexed: 12/28/2022] Open
Abstract
The gastrointestinal digestion of food proteins can generate peptides with a wide range of biological activities. In this study, we screened various potential bioactivities generated by plant-based proteins. Whey protein as an animal protein reference, five grades of pea protein, two grades of wheat protein, and potato, fava bean, and oat proteins were submitted to in vitro SGID. They were then tested in vitro for several bioactivities including measures on: (1) energy homeostasis through their ability to modulate intestinal hormone secretion, to inhibit DPP-IV activity, and to interact with opioid receptors; (2) anti-hypertensive properties through their ability to inhibit ACE activity; (3) anti-inflammatory properties in Caco-2 cells; (4) antioxidant properties through their ability to inhibit production of reactive oxygen species (ROS). Protein intestinal digestions were able to stimulate intestinal hormone secretion by enteroendocrine cells, to inhibit DPP-IV and ACE activities, to bind opioid receptors, and surprisingly, to decrease production of ROS. Neither pro- nor anti-inflammatory effects have been highlighted and some proteins lost their pro-inflammatory potential after digestion. The best candidates were pea, potato, and fava bean proteins.
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33
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Rodrigues RM, Avelar Z, Machado L, Pereira RN, Vicente AA. Electric field effects on proteins - Novel perspectives on food and potential health implications. Food Res Int 2020; 137:109709. [PMID: 33233283 DOI: 10.1016/j.foodres.2020.109709] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/22/2020] [Accepted: 09/06/2020] [Indexed: 12/29/2022]
Abstract
Electric fields (EF) technologies have been establishing a solid position in emergent food processing and have seen as serious alternatives to traditional thermal processing. During the last decades, research has been devoted to elucidation of technological and safety issues but also fundamental aspects related with interaction of electric fields (EF) with important macromolecules, such as proteins. Proteins are building blocks for the development of functional networks that can encompass health benefits (i.e. nutritional and bioactive properties) but may be also linked with adverse effects such as neurodegenerative diseases (amyloid fibrils) and immunological responses. The biological function of a protein depends on its tridimensional structure/conformation, and latest research evidences that EF can promote disturbances on protein conformation, change their unfolding mechanisms, aggregation and interaction patterns. This review aims at bringing together these recent findings as well as providing novel perspectives about how EF can shape the behavior of proteins towards the development of innovative foods, aiming at consumers' health and wellbeing.
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Affiliation(s)
- Rui M Rodrigues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Zita Avelar
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Luís Machado
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Ricardo N Pereira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - António A Vicente
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
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Małecki J, Tomasevic I, Djekic I, Sołowiej BG. The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People. Foods 2020; 9:E1467. [PMID: 33076297 PMCID: PMC7602487 DOI: 10.3390/foods9101467] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 10/11/2020] [Accepted: 10/13/2020] [Indexed: 01/19/2023] Open
Abstract
The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars. Texture properties, such as hardness, fracturability, cohesiveness, and adhesiveness, have changed depending on the type of protein used. A significant increase, in particular the hardness parameter relating to the control sample (whey protein concentrate-WPC80), was noted for bars containing algae, sunflower, and wheat proteins, with high values of the adhesiveness parameter concurrently. The use of proteins from algae, pea, and wheat resulted in a significant reduction in the water activity of the finished product compared to WPC80. Bars made with the use of wheat, hemp and pumpkin proteins had noticeably higher viscosities than other samples. Color of the tested bars measured by means of Computer Vision System (CVS) was from light cream (soy, pea) to dark green (hemp, pumpkin). Bars prepared of wheat and algae proteins had the highest nutritional value, while the lowest one was recorded in products containing sunflower and hemp proteins. There was a clear differentiation of amino acids (g/100 g) and microstructure in bars depending on the type of protein used. However, a slight similarity can be found between whey and soy proteins (amino acids) and between whey and sunflower proteins (microstructure). Obtained results suggest that selection of the right type of protein for a given application may have a significant impact on the physicochemical features and microstructure of high-protein bars and their nutritional values.
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Affiliation(s)
- Jan Małecki
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- EUROHANSA Sp. z o.o., ul. Letnia 10-14, 87-100 Toruń, Plant in Puławy, ul. Wiślana 8, 24-100 Puławy, Poland
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Ilija Djekic
- Department of Management of Food Safety and Quality, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
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35
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Mistry M, George A, Thomas S. Alternatives to meat for halting the stable to table continuum – an update. ARAB JOURNAL OF BASIC AND APPLIED SCIENCES 2020. [DOI: 10.1080/25765299.2020.1807084] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
Affiliation(s)
- M. Mistry
- Integrated Sciences Department, College of Health and Sport Sciences, University of Bahrain, Manama, Bahrain
| | - A. George
- Integrated Sciences Department, College of Health and Sport Sciences, University of Bahrain, Manama, Bahrain
| | - S. Thomas
- Integrated Sciences Department, College of Health and Sport Sciences, University of Bahrain, Manama, Bahrain
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36
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Derbyshire EJ. Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants? Foods 2020; 9:E1151. [PMID: 32825591 PMCID: PMC7555420 DOI: 10.3390/foods9091151] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 12/20/2022] Open
Abstract
In the 21st century, we face a troubling trilemma of expanding populations, planetary and public wellbeing. Given this, shifts from animal to plant food protein are gaining momentum and are an important part of reducing carbon emissions and consumptive water use. However, as this fast-pace of change sets in and begins to firmly embed itself within food-based dietary guidelines (FBDG) and food policies we must raise an important question-is now an opportunistic time to include other novel, nutritious and sustainable proteins within FBGD? The current paper describes how food proteins are typically categorised within FBDG and discusses how these could further evolve. Presently, food proteins tend to fall under the umbrella of being 'animal-derived' or 'plant-based' whilst other valuable proteins i.e., fungal-derived appear to be comparatively overlooked. A PubMed search of systematic reviews and meta-analytical studies published over the last 5 years shows an established body of evidence for animal-derived proteins (although some findings were less favourable), plant-based proteins and an expanding body of science for mycelium/fungal-derived proteins. Given this, along with elevated demands for alternative proteins there appears to be scope to introduce a 'third' protein category when compiling FBDG. This could fall under the potential heading of 'fungal' protein, with scope to include mycelium such as mycoprotein within this, for which the evidence-base is accruing.
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Analysis of hepatic transcriptome modulation exerted by γ-conglutin from lupins in a streptozotocin-induced diabetes model. Gene 2020; 761:145036. [PMID: 32777525 DOI: 10.1016/j.gene.2020.145036] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/20/2020] [Accepted: 08/04/2020] [Indexed: 12/16/2022]
Abstract
Lupinus albus γ-conglutin is proposed to positively affect glucose metabolism through inhibition of hepatic glucose production and insulin-mimetic activity; however, the action mechanism is not entirely known. Besides, most studies had focused on its effect on molecular targets directly related to glucose metabolism, and few studies have investigated how γ-conglutin may affect the liver gene expression or if it plays a role in other metabolic processes. Therefore, we investigated the influence of γ-conglutin on the liver transcriptome of streptozotocin-induced diabetic rats using DNA microarrays, ontological analyses, and quantitative PCR. Of the 22,000 genes evaluated, 803 and 173 were downregulated and upregulated, respectively. The ontological analyses of the differentially expressed genes revealed that among others, the mitochondria, microtubules, cytoskeleton, and oxidoreductase activity terms were enriched, implying a possible role of γ-conglutin on autophagy. To corroborate the microarray results, we selected and quantified, by PCR, the expression of two genes associated with autophagy (Atg7 and Snx18) and found their expression augmented two and threefold, respectively; indicating a higher autophagy activity in animals treated with γ-conglutin. Although complementary studies are required, our findings indicate for the first time that the hypoglycaemic effects of γ-conglutin may involve an autophagy induction mechanism, a pivotal process for the preservation of cell physiology and glucose homeostasis.
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38
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Nawaz MA, Tan M, Øiseth S, Buckow R. An Emerging Segment of Functional Legume-Based Beverages: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762641] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Malik Adil Nawaz
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Melvin Tan
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Sofia Øiseth
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
| | - Roman Buckow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, Australia
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Dapčević-Hadnađev T, Hadnađev M, Dizdar M, Lješković NJ. Functional and Bioactive Properties of Hemp Proteins. SUSTAINABLE AGRICULTURE REVIEWS 2020. [DOI: 10.1007/978-3-030-41384-2_8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Potin F, Lubbers S, Husson F, Saurel R. Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality. J Food Sci 2019; 84:3682-3690. [PMID: 31691301 DOI: 10.1111/1750-3841.14850] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Revised: 09/23/2019] [Accepted: 09/27/2019] [Indexed: 11/28/2022]
Abstract
The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated press-cakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated: pH (2 to 12), ionic strength (0 to 500 mM NaCl) and press-cake/liquid weight ratio (2% to 22%). pH was the most impacting factor. At acidic pH (2 to 7) the extraction yields were low and quite constant (<7%), corresponding mainly to hemp albumins solubilization. The extraction of globulins started to increase significantly from pH 8, with protein extraction yield varying from 8.3% at pH 8 to 67.1% at pH 12 for a 10% press-cake/liquid weight ratio. The addition of NaCl in press-cake suspensions did not increase the total nitrogen content in aqueous extracts at alkaline pH while the lowest press-cake/liquid weight ratios (5% to 10%) were revealed optimal regarding protein recovery rate. The intense coloration observed on the aqueous extracts above pH 8 was assigned to solubilization and oxidation of phenolic compounds whose concentration increased about sevenfolds from pH 2 to 12. At the highest applied pH (11 to 12), the formation of covalent complexes between phenolic compounds and some hemp polypeptides was hypothesized. Aqueous extraction at strong alkaline pH (>9) without salt addition and respecting a 10% press-cake/liquid weight ratio should be retained to optimize protein extraction yield. However, further purification steps are required to evaluate the nutritional, organoleptic, and techno-functional properties of hemp proteins extracted in such conditions. PRACTICAL APPLICATION: The traditional extraction process of hemp proteins by alkaline solubilization and isoelectric precipitation, mostly from delipidated hemp press-cake, leads to limited quantity and poor solubility of extracted proteins, and data related to extraction conditions are insufficiently available to optimize this process. This article aims to find optimal hydration conditions (pH, ionic strength, press-cake to liquid ratio) for protein extraction from undelipidated hemp press-cake, allowing high protein recovery and preserving protein quality. The results obtained represent very useful data for developing an economically viable and sustainable extraction process of proteins from raw hemp press-cake.
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Affiliation(s)
- François Potin
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
| | - Samuel Lubbers
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
| | - Florence Husson
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
| | - Rémi Saurel
- AgroSup Dijon, Univ. Bourgogne Franche-Comté, PAM UMR A 02.102, F-21000, Dijon, France
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41
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Ruiz-López MA, Barrientos-Ramírez L, García-López PM, Valdés-Miramontes EH, Zamora-Natera JF, Rodríguez-Macias R, Salcedo-Pérez E, Bañuelos-Pineda J, Vargas-Radillo JJ. Nutritional and Bioactive Compounds in Mexican Lupin Beans Species: A Mini-Review. Nutrients 2019; 11:nu11081785. [PMID: 31382375 PMCID: PMC6723436 DOI: 10.3390/nu11081785] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 12/31/2022] Open
Abstract
As a source of bioactive compounds, species of the genus Lupinus are interesting legumes from a nutritional point of view. Although wild species are abundant and represent a potential source of nutrients and biologically active compounds, most research has focused on domesticated and semi-domesticated species, such as Lupinus angustifolius, Lupinus albus, Lupinus luteus, and Lupinus mutabilis. Therefore, in this review, we focus on recent research conducted on the wild Lupinus species of Mexico. The nutritional content of these species is characterized (similar to those of the domesticated species), including proteins (isolates), lipids, minerals, dietary fiber, and bioactive compounds, such as oligosaccharides, flavonoids, and alkaloids.
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Affiliation(s)
- Mario Alberto Ruiz-López
- Botany and Zoology Department, CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico.
| | - Lucia Barrientos-Ramírez
- Wood, Pulp and Paper Department, CUCEI, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | | | - Elia Herminia Valdés-Miramontes
- Research in Behavioral Feeding and Nutrition Institute CUSUR, University of Guadalajara, Cd. Guzman, Jalisco ZP 49000, Mexico
| | | | - Ramón Rodríguez-Macias
- Botany and Zoology Department, CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | - Eduardo Salcedo-Pérez
- Botany and Zoology Department, CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | - Jacinto Bañuelos-Pineda
- Veterinary Medicine Departarment CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | - J Jesús Vargas-Radillo
- Wood, Pulp and Paper Department, CUCEI, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
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Affiliation(s)
- D.W. Williams
- University of Kentucky College of Agriculture; Lexington KY
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Millan-Linares MC, Toscano R, Lemus-Conejo A, Martin ME, Pedroche J, Millan F, Montserrat-de la Paz S. GPETAFLR, a biopeptide from Lupinus angustifolius L., protects against oxidative and inflammatory damage in retinal pigment epithelium cells. J Food Biochem 2019; 43:e12995. [PMID: 31659814 DOI: 10.1111/jfbc.12995] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2019] [Revised: 06/22/2019] [Accepted: 06/26/2019] [Indexed: 01/23/2023]
Abstract
GPETAFLR, an octapeptide released from the enzymatic hydrolysis of lupine (Lupinus angustifolius L.) protein, has demonstrated anti-inflammatory effect in myeloid lineage. This work aims to evaluate in retinal pigment epithelium (RPE) cells the protective role of GPETAFLR on both oxidative and inflammatory markers known to be involved in age-related macular degeneration (AMD). In comparison with stimulated control cells, GPETAFLR increased glutathione production and diminished the secretion and gene expression of VEFG, IL-1β, IL-6, IFNγ, and TNF-α, as well as reactive oxygen species, and nitrite output. Our findings reveal that GPETAFLR, a novel plant peptide, is able to protect against RPE oxidative stress and inflammation. Taken together, these results strongly support innovative nutritional strategies considering Lupinus angustifolius L. as source of proteins to prevent the onset and progression of AMD. PRACTICAL APPLICATIONS: We reveal a novel nutraceutical impact of GPETAFLR peptide in human RPE cells to prevent oxidative and inflammatory mediators. Our results support that the intake of Lupine angustifolius L., proposed to be a reservoir of GPETAFLR, could lessen the functional decay of RPE cells, leading therefore to a slowdown of the progress of AMD during age. Not only this work, but also future simple clinical studies should raise new nutritional strategies focused on understanding the etiological role of the foods, nutrition, and metabolism in the pathogenesis of ocular disorders.
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Affiliation(s)
| | - Rocio Toscano
- Department of Food & Health, Instituto de la Grasa, CSIC, Seville, Spain.,Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Seville, Spain
| | - Ana Lemus-Conejo
- Department of Food & Health, Instituto de la Grasa, CSIC, Seville, Spain.,Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Seville, Spain
| | - Maria E Martin
- Department of Cell Biology, Faculty of Biology, Universidad de Sevilla, Seville, Spain
| | - Justo Pedroche
- Department of Food & Health, Instituto de la Grasa, CSIC, Seville, Spain
| | - Francisco Millan
- Department of Food & Health, Instituto de la Grasa, CSIC, Seville, Spain
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Seville, Spain
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Intiquilla A, Jiménez-Aliaga K, Guzmán F, Alvarez CA, Zavaleta AI, Izaguirre V, Hernández-Ledesma B. Novel antioxidant peptides obtained by alcalase hydrolysis of Erythrina edulis (pajuro) protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2420-2427. [PMID: 30362128 DOI: 10.1002/jsfa.9449] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 10/16/2018] [Accepted: 10/20/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Oxidative reactions are responsible for the changes in quality during food processing and storage. Oxidative stress is also involved in multiple chronic diseases, such as cardiovascular and neurodegenerative disorders, diabetes, cancer, and aging. The consumption of dietary antioxidants has been demonstrated to help to reduce the oxidative damage in both the human body and food systems. In this study, the potential of Erythrina edulis (pajuro) protein as source of antioxidant peptides was evaluated. RESULTS Pajuro protein concentrate hydrolyzed by alcalase for 120 min showed potent ABTS·+ and peroxyl radical scavenging activity with Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values of 1.37 ± 0.09 µmol TE mg-1 peptide and 2.83 ± 0.07 µmol TE mg-1 peptide, respectively. Fractionation of the hydrolyzate to small peptides resulted in increased antioxidant activity. De novo sequencing of most active fractions collected by chromatographic analysis enabled 30 novel peptides to be identified. Of these, ten were synthesized and their radical activity evaluated, demonstrating their relevant contribution to the antioxidant effects observed for pajuro protein hydrolyzate. CONCLUSIONS The sequences identified represent an important advance in the molecular characterization of the pajuro protein, demonstrating its potential as a source of antioxidant peptides for food and nutraceutical applications. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Arturo Intiquilla
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
| | - Karim Jiménez-Aliaga
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
| | - Fanny Guzmán
- Núcleo de Biotecnología Curauma (NBC), Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Claudio A Alvarez
- Laboratorio de Fisiología y Genética Marina (FIGEMA), Centro de Estudios Avanzados en Zonas Áridas (CEAZA), Coquimbo, Chile
- Facultad de Ciencias del Mar, Universidad Católica del Norte, Coquimbo, Chile
| | - Amparo I Zavaleta
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
| | - Víctor Izaguirre
- Laboratorio de Biología Molecular, Facultad de Farmacia y Bioquímica, Universidad Nacional Mayor de San Marcos, Lima, Peru
| | - Blanca Hernández-Ledesma
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
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Karaś M. Influence of physiological and chemical factors on the absorption of bioactive peptides. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14054] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Monika Karaś
- Department of Biochemistry and Food Chemistry University of Life Sciences Skromna Str. 8 20‐704 Lublin Poland
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Mattila PH, Pihlava JM, Hellström J, Nurmi M, Eurola M, Mäkinen S, Jalava T, Pihlanto A. Contents of phytochemicals and antinutritional factors in commercial protein-rich plant products. FOOD QUALITY AND SAFETY 2018. [DOI: 10.1093/fqsafe/fyy021] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Pirjo H Mattila
- Natural Resources Institute Finland, Itäinen Pitkäkatu, Turku, Finland
| | | | | | - Markus Nurmi
- Natural Resources Institute Finland, Jokioinen, Finland
| | - Merja Eurola
- Natural Resources Institute Finland, Jokioinen, Finland
| | - Sari Mäkinen
- Natural Resources Institute Finland, Jokioinen, Finland
| | - Taina Jalava
- Natural Resources Institute Finland, Jokioinen, Finland
| | - Anne Pihlanto
- Natural Resources Institute Finland, Jokioinen, Finland
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47
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GPETAFLR, a novel bioactive peptide from Lupinus angustifolius L. protein hydrolysate, reduces osteoclastogenesis. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.069] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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48
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Mattila P, Mäkinen S, Eurola M, Jalava T, Pihlava JM, Hellström J, Pihlanto A. Nutritional Value of Commercial Protein-Rich Plant Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:108-115. [PMID: 29500810 PMCID: PMC5956054 DOI: 10.1007/s11130-018-0660-7] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseed press cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed (Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). Basic composition and various nutritional components like amino acids, sugars, minerals, and dietary fiber were determined. Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber. The highest content of crude protein (over 30 g/100 g DW) was found in faba bean, blue lupin and rapeseed press cake. The total amount of essential amino acids (EAA) ranged from 25.8 g/16 g N in oil hemp hulls to 41.5 g/16 g N in pearled quinoa. All the samples studied have a nutritionally favorable composition with significant health benefit potential. Processing (dehulling or pearling) affected greatly to the contents of analyzed nutrients.
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Affiliation(s)
| | - Sari Mäkinen
- Natural Resources Institute, 31600 Jokioinen, Finland
| | - Merja Eurola
- Natural Resources Institute, 31600 Jokioinen, Finland
| | - Taina Jalava
- Natural Resources Institute, 31600 Jokioinen, Finland
| | | | | | - Anne Pihlanto
- Natural Resources Institute, 31600 Jokioinen, Finland
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Bartkiene E, Sakiene V, Bartkevics V, Wiacek C, Rusko J, Lele V, Ruzauskas M, Juodeikiene G, Klupsaite D, Bernatoniene J, Jakstas V, Braun PG. Nutraceuticals in gummy candies form prepared from lacto-fermented lupine protein concentrates, as high-quality protein source, incorporated withCitrus paradiseL. essential oil and xylitol. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13819] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Elena Bartkiene
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Vytaute Sakiene
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Vadims Bartkevics
- University of Latvia; Jelgavas iela 1 Riga LV-1004 Latvia
- Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 Riga LV-1076 Latvia
| | - Claudia Wiacek
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 Leipzig 04103 Germany
| | - Janis Rusko
- Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 Riga LV-1076 Latvia
| | - Vita Lele
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Modestas Ruzauskas
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | | | - Dovile Klupsaite
- Kaunas University of Technology; Radvilenu pl. 19 Kaunas LT-50254 Lithuania
| | - Jurga Bernatoniene
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Valdas Jakstas
- Lithuanian University of Health Sciences; Tilzes g. 18 Kaunas LT-47181 Lithuania
| | - Peggy G. Braun
- Institute of Food Hygiene; Universität Leipzig; An den Tierkliniken 1 Leipzig 04103 Germany
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Marchbank T, Mandir N, Calnan D, Goodlad RA, Podas T, Playford RJ. Specific protein supplementation using soya, casein or whey differentially affects regional gut growth and luminal growth factor bioactivity in rats; implications for the treatment of gut injury and stimulating repair. Food Funct 2018; 9:227-233. [PMID: 29168514 DOI: 10.1039/c7fo01251a] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Modulation of regional growth within specific segments of the bowel may have clinical value for several gastrointestinal conditions. We therefore examined the effects of different dietary protein sources on regional gut growth and luminal growth factor bioactivity as potential therapies. Rats were fed for 14 days on isonitrogenous and isocaloric diets comprising elemental diet (ED) alone (which is known to cause gut atrophy), ED supplemented with casein or whey or a soya protein-rich feed. Effects on regional gut growth and intraluminal growth factor activity were then determined. Despite calorie intake being similar in all groups, soya rich feed caused 20% extra total body weight gain. Stomach weight was highest on soya and casein diets. Soya enhanced diet caused greatest increase in small intestinal weight and preserved luminal growth factor activity at levels sufficient to increase proliferation in vitro. Regional small intestinal proliferation was highest in proximal segment in ED fed animals whereas distal small intestine proliferation was greater in soya fed animals. Colonic weight and proliferation throughout the colon was higher in animals receiving soya or whey supplemented feeds. We conclude that specific protein supplementation with either soya, casein or whey may be beneficial to rest or increase growth in different regions of the bowel through mechanisms that include differentially affecting luminal growth factor bioactivity. These results have implications for targeting specific regions of the bowel for conditions such as Crohn's disease and chemotherapy.
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Affiliation(s)
- Tania Marchbank
- Plymouth University Peninsula Schools of Medicine and Dentistry, Plymouth, UK.
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