Effect of Germination on Fatty Acid Composition in Cereal Grains

Nutritional Values and Biochemical Traits of Rye (Secale cereale L.) Seeds, a Landrace from Matese Mountains (Southern Italy)

Rye (Secale cereale L.) from Matese mountains is a local landrace cultivated in Southern Italy. To promote the benefits for the mountain economy, we report on the nutritional values (crude proteins, lipids, moisture, ash and total amino acids), metabolic traits (free amino acids, fatty acids and bioactive organic compounds) and mineral content of 'segale del Matese' seeds. Seeds were collected in 2023 and 2024 at two altitudes (~1000 and 150 m a.s.l.); these were analyzed, and the results were compared. Average data from two sites (crude proteins (9.6 g/100 g), lipids (1.3 g/100 g), ash (1.8 g/100 g), moisture (9.3 g/100 g) and carbohydrates (78.3 g/100 g)) show few significant statistical differences. The same trend was observed for total amino acid content, except for Glx (glutamic and glutamine), while statistical differences between the two sites were found among proteinogenic free amino acids. Moreover, segale del Matese' is rich in polyunsaturated (linoleic and linoleic) and monounsaturated (oleic) fatty acids. Furthermore, total phenolic content, some bioactive compounds (i.e., gallic acid, vanillic acid, p-coumaric acid and ferulic acid) and radical scavenging activity were estimated. Finally, the seeds subjected to thermal treatment showed a decrease in anti-trypsin and anti-chymotrypsin activities, resulting in a favorable depletion of antinutritional factors.

The effects of different cooking methods on nutrients, bioactive components and antioxidant activities of Naematelia aurantialba were revealed by simulating in vitro digestion

In order to explore a scientific and reasonable cooking method for Naematelia aurantialba (N. aurantialba), the effects of six cooking methods on the proximate composition and in vitro simulated digestion of amino acids, bioactive substances, and antioxidant properties of N. aurantialba after cooking were investigated. The results revealed that the ash, protein and amino acid contents of deep-frying and roasting were higher than those of steaming and boiling. The amino acid content of deep-frying was 5.8 times higher than that of boiling. In simulated digestion experiments, amino acid content was notably higher in samples cooked by deep-frying and stir-frying, and lower in those prepared with water-based methods. Essential amino acids were most abundant in deep-frying samples, approximately 2.18 times higher than in boiling samples. Total phenolic and total flavonoid contents were high in oil-based cooking methods and polysaccharide content increased significantly in microwave. The oil-based cooking was higher antioxidant activity than water-based methods. This research could serve as a foundation for refining the culinary and processing approaches for N. aurantialba and potentially other wild edible mushrooms.

Plant and Animal Fat Intake and Overall and Cardiovascular Disease Mortality

Importance

The impact of dietary fat intake on long-term human health has attracted substantial research interest, and the health effects of diverse dietary fats depend on available food sources. Yet there is a paucity of data elucidating the links between dietary fats from specific food sources and health.

Objective

To study associations of dietary plant and animal fat intake with overall mortality and cardiovascular disease (CVD) mortality.

Design, Setting, and Participants

This large prospective cohort study took place in the US from 1995 to 2019. The analysis of men and women was conducted in the National Institutes of Health-AARP Diet and Health Study. Data were analyzed from February 2021 to May 2024.

Exposures

Specific food sources of dietary fats and other dietary information were collected at baseline, using a validated food frequency questionnaire.

Main Outcomes and Measures

Hazard ratios (HRs) and 24-year adjusted absolute risk differences (ARDs) were estimated using multivariable-adjusted Cox proportional hazards regression.

Results

The analysis included 407 531 men and women (231 881 [56.9%] male; the mean [SD] age of the cohort was 61.2 [5.4] years). During 8 107 711 person-years of follow-up, 185 111 deaths were ascertained, including 58 526 CVD deaths. After multivariable adjustment (including adjustment for the relevant food sources), a greater intake of plant fat (HRs, 0.91 and 0.86; adjusted ARDs, -1.10% and -0.73%; P for trend < .001), particularly fat from grains (HRs, 0.92 and 0.86; adjusted ARDs, -0.98% and -0.71%; P for trend < .001) and vegetable oils (HRs, 0.88 and 0.85; adjusted ARDs, -1.40% and -0.71%; P for trend < .001), was associated with a lower risk for overall and CVD mortality, respectively, comparing the highest to the lowest quintile. In contrast, a higher intake of total animal fat (HRs, 1.16 and 1.14; adjusted ARDs, 0.78% and 0.32%; P for trend < .001), dairy fat (HRs, 1.09 and 1.07; adjusted ARDs, 0.86% and 0.24%; P for trend < .001), or egg fat (HRs, 1.13 and 1.16; adjusted ARDs, 1.40% and 0.82%; P for trend < .001) was associated with an increased risk for mortality for overall and CVD mortality, respectively, comparing the highest to the lowest quintile. Replacement of 5% energy from animal fat with 5% energy from plant fat, particularly fat from grains or vegetable oils, was associated with a lower risk for mortality: 4% to 24% reduction in overall mortality, and 5% to 30% reduction in CVD mortality.

Conclusions and Relevance

The findings from this prospective cohort study demonstrated consistent but small inverse associations between a higher intake of plant fat, particularly fat from grains and vegetable oils, and a lower risk for both overall and CVD mortality. A diet with a high intake of animal-based fat, including fat from dairy foods and eggs, was also shown to be associated with an elevated risk for both overall and CVD mortality.

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Lentils have a valuable physicochemical profile, which can be affected by the presence of antinutrients that may impair the benefits arising from their consumption. Different treatments can be used to reduce these undesirable compounds, although they can also affect the general composition and behaviour of the lentils. Thus, the effect of different processing methods on the physicochemical and techno-functional properties, as well as on the antinutritional factors of different lentil varieties was studied. Phytic acid was eliminated during germination, while tannins and trypsin inhibitors are mostly affected by cooking. Functional properties were also altered by processing, these being dependent on the concentration of different nutrients in lentils. All the studied treatments affected the physicochemical profile of lentils and their functional properties. Cooking and germination appear to be the most effective in reducing antinutritional factors and improving the physicochemical profile of the lentils, meeting the current nutritional demands of today's society.

Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications

Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are well-known, there is an undiscovered potential in quinoa greens, such as sprouts, leaves, and microgreens. These verdant parts of quinoa are rich in a diverse array of essential nutrients and bioactive compounds, including proteins, amino acids, bioactive proteins, peptides, polyphenols, and flavonoids. They have powerful antioxidant properties, combat cancer, and help prevent diabetes. Quinoa greens offer comparable or even superior benefits when compared to other sprouts and leafy greens, yet they have not gained widespread recognition. Limited research exists on the nutritional composition and biological activities of quinoa greens, underscoring the necessity for thorough systematic reviews in this field. This review paper aims to highlight the nutritional value, bioactivity, and health potential of quinoa greens, as well as explore their possibilities within the food sector. The goal is to generate interest within the research community and promote further exploration and wider utilization of quinoa greens in diets. This focus may lead to new opportunities for enhancing health and well-being through innovative dietary approaches.

Effect of Germination on Seed Protein Quality and Secondary Metabolites and Potential Modulation by Pulsed Electric Field Treatment

Plant-based foods are being increasingly favored to feed the ever-growing population, but these need to exhibit improved nutritional value in terms of protein quality and digestibility to be considered a useful alternative to animal-based foods. Germination is essential for plant growth and represents a viable method through which the protein quality of plants can be further improved. However, it will be a challenge to maintain efficient rates of germination in a changing climate when seeds are sown. In the context of the indoor germination of seeds for food, consumption, or processing purposes, a more efficient and sustainable process is desired. Therefore, novel techniques to facilitate seed germination are required. Pulsed electric fields (PEF) treatment of seeds results in the permeabilization of the cell membrane, allowing water to be taken up more quickly and triggering biochemical changes to the macromolecules in the seed during germination. Therefore, PEF could be a chemical-free approach to induce a stress response in seeds, leading to the production of secondary metabolites known to exert beneficial effects on human health. However, this application of PEF, though promising, requires further research to optimize its impact on the protein and bioactive compounds in germinating seeds.