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Sá GCDAS, Gadelha TS, Fragoso SP, Pacheco MTB, Lima EDEO, Rocha HADEO, Uchôa AF, Gadelha CADEA. Protein fraction from Sesbania virgata (Cav.) Pers. seeds exhibit antioxidant and antifungal activities. AN ACAD BRAS CIENC 2024; 96:e20230043. [PMID: 38808874 DOI: 10.1590/0001-3765202420230043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Accepted: 02/21/2024] [Indexed: 05/30/2024] Open
Abstract
Sesbania virgata (Cav.) Pers. seeds are protein sources with health and environmental benefits. In this research, proteins with lectin activity were identified in a protein fraction from S. virgata seeds (PFLA), as well its antioxidant and antimicrobial potentials, in addition to cytotoxic effects. To obtain PFLA, seed flour was homogenized in Glycine-NaOH (100 mM; pH 9.0; NaCl 150 mM) and precipitated in ammonium sulfate. PFLA concentrates bioactive lectins (32 HU/mL, 480 HU/gFa, 18.862 HU/mgP) and essential amino acids (13.36 g/100g protein). PFLA exerts antioxidant activity, acting as a promising metal chelating agent (~77% of activity). Analyzes of cell culture assay results suggest that antioxidant activity of PFLA may be associated with the recruitment of essential molecules to prevent the metabolic impairment of cells exposed to oxidative stress. PFLA (256 - 512 µg/mL) also exhibits antifungal activity, inhibiting the growth of Aspergillus flavus, Candida albicans, Candida tropicalis and Penicillium citrinum. Cytotoxic analysis indicates a tendency of low interference in the proliferation of 3T3 and HepG2 cells in the range of PFLA concentrations with biological activity. These findings support the notion that PFLA is a promising adjuvant to be applied in current policies on the management of metal ion chelation and fungal infections.
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Affiliation(s)
- Giulian César DA S Sá
- Universidade Federal do Sul e Sudeste do Pará, Folha 17, Quadra 04, Lote Especial, s/n, Nova Marabá, 68505-080 Marabá, PA, Brazil
| | - Tatiane S Gadelha
- Universidade Federal da Paraíba, Departamento de Biologia Molecular, Laboratório de Química de Proteínas e Peptídeos, Conjunto Presidente Castelo Branco III, 58050-585 João Pessoa, PB, Brazil
| | - Sinara P Fragoso
- Universidade Federal da Paraíba, Departamento de Engenharia de Alimentos, Campus Universitário III, Rua João Pessoa, s/n, 58220-000 Bananeiras, PB, Brazil
| | - Maria Teresa B Pacheco
- Instituto de Tecnologia de Alimentos, Av. Brasil, 2880, Vila Nova, 13070-178 Campinas, SP, Brazil
| | - Edeltrudes DE O Lima
- Universidade Federal da Paraíba, Departamento de Ciências Farmacêuticas, Laboratório de Atividades Antibacterianas e Antifúngicas de Produtos Bioativos Naturais e/ou Sintéticos, Conjunto Presidente Castelo Branco III, 58051-085 João Pessoa, PB, Brazil
| | - Hugo Alexandre DE O Rocha
- Universidade Federal do Rio Grande do Norte, Departamento de Bioquímica, Laboratório de Biotecnologia de Polímeros Naturais, Av. Passeio dos Girassóis, 655, Capim Macio, 59078-970 Natal, RN, Brazil
| | - Adriana F Uchôa
- Universidade Federal do Rio Grande do Norte, Departamento de Biologia Celular e Genética, Instituto de Medicina Tropical do Rio Grande do Norte, Laboratório de Proteomas e Micologia, Av. Passeio dos Girassóis, 655, Capim Macio, 59078-970 Natal, RN, Brazil
| | - Carlos Alberto DE A Gadelha
- Universidade Federal da Paraíba, Departamento de Biologia Molecular, Laboratório de Proteômica Estrutural, Conjunto Presidente Castelo Branco III, 58050-585 João Pesso, PB, Brazil
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Lisciani S, Marconi S, Le Donne C, Camilli E, Aguzzi A, Gabrielli P, Gambelli L, Kunert K, Marais D, Vorster BJ, Alvarado-Ramos K, Reboul E, Cominelli E, Preite C, Sparvoli F, Losa A, Sala T, Botha AM, Ferrari M. Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations. Front Nutr 2024; 11:1385232. [PMID: 38769988 PMCID: PMC11104268 DOI: 10.3389/fnut.2024.1385232] [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: 02/12/2024] [Accepted: 03/28/2024] [Indexed: 05/22/2024] Open
Abstract
In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food consumption patterns which is causing an increasingly process of environmental degradation and depletion of natural resources, with the increased incidence of malnutrition due to excess (obesity and non-communicable disease) and due to chronic food deprivation. An urgent challenge is, therefore, to move towards more healthy and sustainable eating choices and reorientating food production and distribution to obtain a human and planetary health benefit. In this regard, legumes represent a less expensive source of nutrients for low-income countries, and a sustainable healthier option than animal-based proteins in developed countries. Although legumes are the basis of many traditional dishes worldwide, and in recent years they have also been used in the formulation of new food products, their consumption is still scarce. Common beans, which are among the most consumed pulses worldwide, have been the focus of many studies to boost their nutritional properties, to find strategies to facilitate cultivation under biotic/abiotic stress, to increase yield, reduce antinutrients contents and rise the micronutrient level. The versatility of beans could be the key for the increase of their consumption, as it allows to include them in a vast range of food preparations, to create new formulations and to reinvent traditional legume-based recipes with optimal nutritional healthy characteristics.
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Affiliation(s)
- Silvia Lisciani
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Stefania Marconi
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Cinzia Le Donne
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Emanuela Camilli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Altero Aguzzi
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Paolo Gabrielli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Loretta Gambelli
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
| | - Karl Kunert
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Diana Marais
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | - Barend Juan Vorster
- Department of Plant and Soil Sciences, Faculty of Natural and Agricultural Sciences, University of Pretoria, Pretoria, South Africa
| | | | | | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Chiara Preite
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council (CNR), Milan, Italy
| | - Alessia Losa
- Research Centre for Genomics and Bioinformatics, Council for Agricultural and Economics Research, Montanaso Lombardo, Italy
| | - Tea Sala
- Research Centre for Genomics and Bioinformatics, Council for Agricultural and Economics Research, Montanaso Lombardo, Italy
| | - Anna-Maria Botha
- Department of Genetics, Stellenbosch University, Stellenbosch, South Africa
| | - Marika Ferrari
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics, Rome, Italy
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Feng Q, Niu Z, Zhang S, Wang L, Qun S, Yan Z, Hou D, Zhou S. Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2561-2573. [PMID: 37935642 DOI: 10.1002/jsfa.13107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 10/28/2023] [Accepted: 11/08/2023] [Indexed: 11/09/2023]
Abstract
Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Siqi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shen Qun
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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Guzmán-Ortiz FA, Peñas E, Frias J, Castro-Rosas J, Martínez-Villaluenga C. How germination time affects protein hydrolysis of lupins during gastroduodenal digestion and generation of resistant bioactive peptides. Food Chem 2024; 433:137343. [PMID: 37672948 DOI: 10.1016/j.foodchem.2023.137343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 07/06/2023] [Accepted: 08/28/2023] [Indexed: 09/08/2023]
Abstract
Germination time is a critical factor that influences the digestibility and bioactivity of proteins in pulses. The objective was to understand the effect of sprouting time on protein hydrolysis (PH) and the release of bioactive peptides during digestion of lupin (Lupinus angustifolius L.) to provide recommendations on the optimum germination time for maximum nutritional and health benefits. Protein hydrolysis was monitored during germination and digestion by gel electrophoresis, size exclusion chromatography, and the analysis of soluble protein (SP), peptides (PEP), free amino acids (FAA) and free amino groups. The anti-inflammatory activity of intestinal digests was investigated in cell culture assays. Peptidomic and in silico analyses of intestinal digesta were conducted to identify digestion-resistant bioactive fragments. Germination time increased SP, PEP, and FAA. During digestion, the PH and release of small peptides was higher in sprouted lupin than control flour. Intestinal digests from sprouted lupin flour for 7 days exhibited the highest anti-inflammatory activity. In this sample, 11 potential bioactive peptides were identified. These findings open the exploration of novel food formulations based on sprouted lupins with higher protein digestibility and health-promoting potential.
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Affiliation(s)
- Fabiola Araceli Guzmán-Ortiz
- CONAHCYT-Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico.
| | - Elena Peñas
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain
| | - Javier Castro-Rosas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5 s/n, Mineral de la Reforma, Hidalgo 42184, Mexico
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 6, 28040 Madrid, Spain.
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Cichońska P, Bryś J, Ziarno M. Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages. Sci Rep 2023; 13:16976. [PMID: 37813961 PMCID: PMC10562390 DOI: 10.1038/s41598-023-44239-8] [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: 03/17/2023] [Accepted: 10/05/2023] [Indexed: 10/11/2023] Open
Abstract
The market for plant-based beverages (PBBs) is relatively new; hence, to enable its further development, it is important to use new raw materials and improve production technology. The use of natural biotechnological processes can diversify the segment of PBBs, which may offer products with better functionality than those available in the market. Therefore, the present study aimed to determine the effects of fermentation and germination on the nutritional properties of bean-based beverages (BBs) and lentil-based beverages (LBs). The applied processes significantly (p ≤ 0.05) influenced the characteristics of PBBs. Fermentation improved the antioxidant properties (e.g., by increasing the level of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity by 2-6% and 3-7% for BBs and LBs, respectively) and modified the fatty acid (FA) profile of PBBs. This process increased the share of polyunsaturated FAs in the sn2 position in triacylglycerols, which may promote its absorption in the intestine. The simultaneous use of germination and fermentation was most effective in decreasing oligosaccharide content (< 1.55 mg/kg), which may reduce digestive discomfort after consuming PBBs. We recommend that the designing of innovative legume-based beverages should include the application of fermentation and germination to obtain products with probiotic bacteria and improved nutritional properties.
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Affiliation(s)
- Patrycja Cichońska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159C St., 020776, Warsaw, Poland.
| | - Joanna Bryś
- Department of Chemistry, Institute of Food Science, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159C St., 020776, Warsaw, Poland
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences - SGGW (WULS-SGGW), Nowoursynowska 159C St., 020776, Warsaw, Poland
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Arora J, Kanthaliya B, Joshi A, Meena M, Meena S, Siddiqui MH, Alamri S, Devkota HP. Evaluation of Total Isoflavones in Chickpea ( Cicer arietinum L.) Sprouts Germinated under Precursors ( p-Coumaric Acid and L-Phenylalanine) Supplementation. PLANTS (BASEL, SWITZERLAND) 2023; 12:2823. [PMID: 37570977 PMCID: PMC10421377 DOI: 10.3390/plants12152823] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2023] [Revised: 07/19/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023]
Abstract
Cicer arietinum L. (Bengal gram, chickpea) is one of the major pulse crops and an important part of traditional diets in Asia, Africa, and South America. The present study was conducted to determine the changes in total isoflavones during sprouting (0, 3, and 7 days) along with the effect of two precursor supplementations, p-coumaric acid (p-CA) and L-phenylalanine (Phe), in C. arietinum. It was observed that increasing sprouting time up to the seventh day resulted in ≈1282 mg 100 g-1 isoflavones, which is approximately eight times higher than chickpea seeds. The supplementation of Phe did not affect the total length of sprouts, whereas the supplementation of p-CA resulted in stunted sprouts. On the third day of supplementation with p-CA (250 mg L-1), the increase in the total phenolic content (TPC) (80%), daidzein (152%), and genistin (158%) contents were observed, and further extending the supplementation reduced the growth of sprouts. On the seventh day of supplementation with Phe (500 mg L-1), the increase in TPC by 43% and genistin content by 74% was observed compared with non-treated sprouts; however, the total isoflavones content was found to be 1212 mg 100 g-1. The increased TPC was positively correlated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (r = 0.787) and ferric-reducing antioxidant potential (FRAP) (r = 0.676) activity. This study suggests that chickpea sprouts enriched in TPC and antioxidants can be produced by the appropriate quantity of precursor supplementation on a particular day. The results indicated major changes in the phytochemical content, especially daidzein and genistin. It was also concluded that the consumption of 100 g of seventh-day sprouts provided eight times higher amounts of isoflavones in comparison to chickpea seeds.
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Affiliation(s)
- Jaya Arora
- Laboratory of Biomolecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur 313001, Rajasthan, India (A.J.)
| | - Bhanupriya Kanthaliya
- Laboratory of Biomolecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur 313001, Rajasthan, India (A.J.)
| | - Abhishek Joshi
- Laboratory of Biomolecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur 313001, Rajasthan, India (A.J.)
| | - Mukesh Meena
- Laboratory of Phytopathology and Microbial Biotechnology, Department of Botany, Mohanlal Sukhadia University, Udaipur 313001, Rajasthan, India
| | - Supriya Meena
- Laboratory of Biomolecular Technology, Department of Botany, Mohanlal Sukhadia University, Udaipur 313001, Rajasthan, India (A.J.)
| | - Manzer H. Siddiqui
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (M.H.S.); (S.A.)
| | - Saud Alamri
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; (M.H.S.); (S.A.)
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Oe-Honmachi, Chuo-ku, Kumamoto 862-0973, Japan;
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Culețu A, Susman IE, Mulțescu M, Cucu ȘE, Belc N. Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics. Processes (Basel) 2023. [DOI: 10.3390/pr11041108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.
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Affiliation(s)
- Alina Culețu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Iulia Elena Susman
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Mihaela Mulțescu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Șerban Eugen Cucu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
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Mecha E, Alves ML, Bento da Silva A, Pereira AB, Rubiales D, Vaz Patto MC, Bronze MR. High Inter- and Intra- Diversity of Amino Acid Content and Protein Digestibility Disclosed in Five Cool Season Legume Species with a Growing Market Demand. Foods 2023; 12:foods12071383. [PMID: 37048201 PMCID: PMC10093753 DOI: 10.3390/foods12071383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2023] [Revised: 03/15/2023] [Accepted: 03/22/2023] [Indexed: 04/14/2023] Open
Abstract
Legumes have been sought as alternative protein sources to ensure food security and environmental sustainability. Characterizing their protein content and quality, including in underutilized grain legumes, e.g., grass pea, gives value to the legumes' underexplored variability. To fill the gap of knowledge in legumes' protein quality, for the first time, five extensive collections of cool season grain legumes were cropped under the same environmental conditions and further analyzed. Multivariate analysis showed the existent intra- and inter-species variability. The legume species with the highest protein content, grass pea, Lathyrus sativus (LS), was not the one with the overall highest individual amino acids content and in vitro protein digestibility. With these last characteristics lentil, Lens culinaris (LC), was highlighted. The highest average values of arginine (Arg), glutamic acid (Glu), and threonine (Thr) were found in LS and Vicia faba (VF). Cicer arietinum (CA) stood out as the species with the highest values of Thr and methionine (Met). Regarding the in vitro protein digestibility (IVPD), LC, followed by Pisum sativum (PS) and LS, were the legume species with the highest values. Ultimately, this study bought to the fore legume species that are not commonly used in western diets but have high adaptability to the European agricultural systems.
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Affiliation(s)
- Elsa Mecha
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
- iBET, Instituto de Biologia Experimental e Tecnológica, Av. da República, Apartado 12, 2781-901 Oeiras, Portugal
| | - Mara Lisa Alves
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Andreia Bento da Silva
- Faculdade de Farmácia, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal
| | - Ana Bárbara Pereira
- iBET, Instituto de Biologia Experimental e Tecnológica, Av. da República, Apartado 12, 2781-901 Oeiras, Portugal
| | - Diego Rubiales
- Institute for Sustainable Agriculture, CSIC, Avda Menéndez Pidal s/n, 14004 Córdoba, Spain
| | - Maria Carlota Vaz Patto
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
| | - Maria Rosário Bronze
- ITQB NOVA, Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Av. da República, 2780-157 Oeiras, Portugal
- iBET, Instituto de Biologia Experimental e Tecnológica, Av. da República, Apartado 12, 2781-901 Oeiras, Portugal
- Faculdade de Farmácia, Universidade de Lisboa, Av. das Forças Armadas, 1649-019 Lisboa, Portugal
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Sivakumar C, Findlay CRJ, Karunakaran C, Paliwal J. Non-destructive characterization of pulse flours-A review. Compr Rev Food Sci Food Saf 2023; 22:1613-1632. [PMID: 36880584 DOI: 10.1111/1541-4337.13123] [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: 09/20/2022] [Revised: 12/16/2022] [Accepted: 01/26/2023] [Indexed: 03/08/2023]
Abstract
The consumption of plant-based proteins sourced from pulses is sustainable from the perspective of agriculture, environment, food security, and nutrition. Increased incorporation of high-quality pulse ingredients into foods such as pasta and baked goods is poised to produce refined food products to satisfy consumer demand. However, a better understanding of pulse milling processes is required to optimize the blending of pulse flours with wheat flour and other traditional ingredients. A thorough review of the state-of-the-art on pulse flour quality characterization reveals that research is required to elucidate the relationships between the micro- and nanoscale structures of these flours and their milling-dependent properties, such as hydration, starch and protein quality, components separation, and particle size distribution. With advances in synchrotron-enabled material characterization techniques, there exist a few options that have the potential to fill knowledge gaps. To this end, we conducted a comprehensive review of four high-resolution nondestructive techniques (i.e., scanning electron microscopy, synchrotron X-ray microtomography, synchrotron small-angle X-ray scattering, and Fourier-transformed infrared spectromicroscopy) and a comparison of their suitability for characterizing pulse flours. Our detailed synthesis of the literature concludes that a multimodal approach to fully characterize pulse flours will be vital to predicting their end-use suitability. A holistic characterization will help optimize and standardize the milling methods, pretreatments, and post-processing of pulse flours. Millers/processors will benefit by having a range of well-understood pulse flour fractions to incorporate into food formulations.
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Affiliation(s)
- Chitra Sivakumar
- Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
| | | | | | - Jitendra Paliwal
- Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada
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Wu Y, Li W, Zhu H, Martin GJO, Ashokkumar M. Ultrasound-enhanced interfacial adsorption and inactivation of soy trypsin inhibitors. ULTRASONICS SONOCHEMISTRY 2023; 94:106315. [PMID: 36738694 PMCID: PMC9932488 DOI: 10.1016/j.ultsonch.2023.106315] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/24/2023] [Accepted: 01/29/2023] [Indexed: 06/18/2023]
Abstract
In this study, liquid-liquid interfacial protein adsorption was proposed as a means of inactivating soy trypsin inhibitors (TIs, including Kunitz (KTI) and Bowman-Birk inhibitor (BBI)). Hexane-water was first selected as a model system to compare three emulsification methods (hand shaking, rotor-stator and ultrasound mixing). Ultrasound could generate the smallest and least polydisperse emulsion droplets, resulting in highest interfacial adsorption amount of KTI and BBI as well as the highest inactivation percentage of TIs (p < 0.05). Therefore, ultrasound was selected to further explore the effect of the non-aqueous phase on interfacial adsorption and inactivation kinetics of TIs in a food emulsion system containing vegetable oil (VTO). The adsorption amounts of KTI and BBI in the VTO-aqueous emulsion increased by ∼ 25 % compared to the hexane-aqueous emulsion. In addition, the adsorption amounts of KTI and BBI were rapidly increased as a function of sonication time, especially for the hexane-aqueous emulsion system. This result suggests that such inactivation of TIs could be implemented in continuous systems for large-scale processing. Finally, the pathways of interface-induced inactivation of BBI and KTI were investigated based on separate experiments on individual BBI and KTI systems. The results showed that the interface adsorption caused the changes in the secondary and tertiary structure of KTI that led to its activitation. However, BBI was quite stable at the liquid-liquid interface without significant conformational change. Overall, ultrasound-assisted interfacial adsorption can be considered a rapid and highly efficient method to inactivate KTI.
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Affiliation(s)
- Yue Wu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Wu Li
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Haiyan Zhu
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia
| | - Gregory J O Martin
- Algal Processing Group, Department of Chemical Engineering, The University of Melbourne, Parkville, Victoria 3010, Australia.
| | - Muthupandian Ashokkumar
- Sonochemistry Group, School of Chemistry, The University of Melbourne, Parkville, Victoria 3010, Australia.
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Aderinola TA, Duodu KG. Production, health-promoting properties and characterization of bioactive peptides from cereal and legume grains. Biofactors 2022; 48:972-992. [PMID: 36161374 PMCID: PMC9828255 DOI: 10.1002/biof.1889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/07/2022] [Indexed: 01/12/2023]
Abstract
The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti-inflammatory, antihypertensive, anti-cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.
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Affiliation(s)
- Taiwo Ayodele Aderinola
- Department of Food Science and Technology, School of Agriculture and Agricultural TechnologyThe Federal University of TechnologyAkureNigeria
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural SciencesUniversity of PretoriaHatfieldSouth Africa
| | - Kwaku Gyebi Duodu
- Department of Consumer and Food Sciences, Faculty of Natural and Agricultural SciencesUniversity of PretoriaHatfieldSouth Africa
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