Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

RsWOX13 promotes taproot development by activating cell division and expansion and sucrose metabolism in radish

Radish is an important annual root vegetable crop, whose yield is largely dependent on taproot thickening and development. However, the regulatory network of WOXs-mediated taproot development remains poorly understood in radish. Herein, the RsWOX13 was classified in an ancient clade of the WOX gene family that harbors a conserved homeodomain. RT-qPCR analysis revealed that the RsWOX13 gene was highly expressed in radish roots, leaves and flowers. Interestingly, both the promoter activity and expression of the RsWOX13 gene were significantly induced by cytokinin treatment, particularly at 3h. RsWOX13 possessed a transcriptional activation property, that was localized in the nucleus in tobacco leaves. Moreover, overexpression of RsWOX13 resulted in increased plant weight and root width in Arabidopsis, while virus-induced silencing of RsWOX13 inhibited cell expansion and cambium cell activities in radish. Several genes involved in cell wall biogenesis, hormone signaling and sucrose metabolic pathways were differentially expressed in the pTY and RsWOX13-silenced radish plants. Further investigations demonstrated that RsWOX13 directly activated the transcription of RsARR9, RsSUS1a, RsEXPA9 and RsEXPA1 genes by binding to their promoters, indicating that it promoted taproot development by integrating cell division and expansion and sucrose metabolism pathways. These results would provide novel insight into the molecular mechanisms underlying taproot development and facilitate enhancing root yields through genetic engineering approaches in radish.

Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach

During the last few years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health has promoted an important innovation within the baked product sector, aiming at healthier formulations. This study aims to develop a tool based on mathematical models to predict baked goods' total antioxidant capacity (TAC). The high variability of antioxidant properties of flours based on the aspects related to the type of grain, varieties, proximal composition, and processing, among others, makes it very difficult to innovate on food product development without specific analysis. Total phenol content (TP), oxygen radical absorbance capacity (ORAC), and ferric-reducing antioxidant power assay (FRAP) were used as markers to determine antioxidant capacity. Three Bayesian-type models are proposed based on a double exponential parameterized curve that reflects the initial decrease and subsequent increase as a consequence of the observed processes of degradation and generation, respectively, of the antioxidant compounds. Once the values of the main parameters of each curve were determined, support vector machines (SVM) with an exponential kernel allowed us to predict the values of TAC, based on baking conditions (temperature and time), proteins, and fibers of each native grain.

Recent developments in industrial applications of nanoemulsions

Nanotechnology is being utilized in various industries to increase the quality, safety, shelf-life, and functional performance of commercial products. Nanoemulsions are thermodynamically unstable colloidal dispersions that consist of at least two immiscible liquids (typically oil and water), as well as various stabilizers (including emulsifiers, texture modifiers, ripening inhibitors, and weighting agents). They have unique properties that make them particularly suitable for some applications, including their small droplet size, high surface area, good physical stability, rapid digestibility, and high bioavailability. This article reviews recent developments in the formulation, fabrication, functional performance, and gastrointestinal fate of nanoemulsions suitable for use in the pharmaceutical, cosmetic, nutraceutical, and food industries, as well as providing an overview of regulatory and health concerns. Nanoemulsion-based delivery systems can enhance the water-dispersibility, stability, and bioavailability of hydrophobic bioactive compounds. Nevertheless, they must be carefully formulated to obtain the required functional attributes. In particular, the concentration, size, charge, and physical properties of the nano-droplets must be taken into consideration for each specific application. Before launching a nanoscale product onto the market, determination of physicochemical characteristics of nanoparticles and their potential health and environmental risks should be evaluated. In addition, legal, consumer, and economic factors must also be considered when creating these systems.

Multiple reaction monitoring for identification and quantification of oligosaccharides in legumes using a triple quadrupole mass spectrometer

Raffinose family oligosaccharides are non-digestible compounds considered as dietary prebiotics with health-related properties. Hence, it is important to develop highly specific methods for their determination. An analytical method is developed in this study for oligosaccharide identification and quantification using liquid chromatography-tandem mass spectrometry equipped with a triple quadrupole analyser operating in Multiple Reaction Monitoring mode. Raffinose, stachyose and verbascose are separated in a 10-minute run and the method is validated over a broad concentration range, showing good linearity, accuracy, precision and high sensitivity. A low-cost, short eco-friendly procedure for oligosaccharide extraction from legumes, with a high recovery rate extraction, good repeatability and reproducibility is also proposed. No plant-matrix effects were demonstrated. The method applied to the screening of 28 different legumes revealed species-related traits for oligosaccharide distribution, highlighting Pisum sativum (9.22 g/100 g) as the richest source of these prebiotics and its suitability as a functional food ingredient.

The Athlete and Gut Microbiome: Short-chain Fatty Acids as Potential Ergogenic Aids for Exercise and Training

Short-chain fatty acids (SCFAs) are metabolites produced in the gut via microbial fermentation of dietary fibers referred to as microbiota-accessible carbohydrates (MACs). Acetate, propionate, and butyrate have been observed to regulate host dietary nutrient metabolism, energy balance, and local and systemic immune functions. In vitro and in vivo experiments have shown links between the presence of bacteria-derived SCFAs and host health through the blunting of inflammatory processes, as well as purported protection from the development of illness associated with respiratory infections. This bank of evidence suggests that SCFAs could be beneficial to enhance the athlete's immunity, as well as act to improve exercise recovery via anti-inflammatory activity and to provide additional energy substrates for exercise performance. However, the mechanistic basis and applied evidence for these relationships in humans have yet to be fully established. In this narrative review, we explore the existing knowledge of SCFA synthesis and the functional importance of the gut microbiome composition to induce SCFA production. Further, changes in gut microbiota associated with exercise and various dietary MACs are described. Finally, we provide suggestions for future research and practical applications, including how these metabolites could be manipulated through dietary fiber intake to optimize immunity and energy metabolism.

Biofilm formation onto starch fibres by Bacillus subtilis governs its successful adaptation to chickpea milk

Beneficial biofilms may confer effective adaptation to food matrices that assist bacteria in enduring hostile environmental conditions. The matrices, for instance, dietary fibres of various food products, might serve as a natural scaffold for bacterial cells to adhere and grow as biofilms. Here, we report on a unique interaction of Bacillus subtilis cells with the resistant starch fibresof chickpea milk (CPM), herein CPM fibres, along with the production of a reddish-pink pigment. Genetic analysis identified the pigment as pulcherrimin, and also revealed the involvement of Spo0A/SinI pathway in modulating the observed phenotypes. Besides, through successful colonization of the CPM fibres, the wild-type cells of B. subtilis displayed enhanced survivability and resilience to environmental stress, such as heat and in vitro gastrointestinal treatments. In total, we infer that the biofilm formation on CPM fibres is an adaptation response of B. subtilis for strategic survival.

The Effect of Processing on Bioactive Compounds and Nutritional Qualities of Pulses in Meeting the Sustainable Development Goal 2

Diversification of plant-based food sources is necessary to improve global food and nutritional security. Pulses have enormous nutritional and health benefits in preventing malnutrition and chronic diseases while contributing positively to reducing environmental footprint. Pulses are rich in diverse nutritional and non-nutritional constituents which can be classified as bioactive compounds due to their biological effect. These bioactive compounds include but are not limited to proteins, dietary fibres, resistant starch, polyphenols, saponins, lectins, phytic acids, and enzyme inhibitors. While these compounds are of importance in ensuring food and nutritional security, some of the bioactive constituents have ambivalent properties. These properties include having antioxidant, anti-hypertensive and prebiotic effects. Others have a deleterious effect of decreasing the digestibility and/or bioavailability of essential nutrients and are therefore termed antinutritional factors/compounds. Various processing techniques exist to reduce the content of antinutritional factors found in pulses. Traditional processing of pulses comprises soaking, dehulling, milling, germination, fermentation, and boiling, while examples of emerging processing techniques include microwaving, extrusion, and micronization. These processing techniques can be tailored to purpose and pulse type to achieve desired results. Herein, the nutritional qualities and properties of bioactive compounds found in pulses in meeting the sustainable development goals are presented. It also discusses the effect of processing techniques on the nutritional and non-nutritional constituents in pulses as well as the health and environmental benefits of pulse-diet consumption. Major challenges linked to pulses that could limit their potential of being ideal crops in meeting the sustainable development goal 2 agenda are highlighted.

Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.)

Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea. The partial chemical composition, total phenols, oligosaccharides, and antioxidant capacities were measured in five genotypes of chickpea. Steamed and toasted chickpea showed up to 8.4 and 25.8% less protein, respectively, than that of raw samples. Oligosaccharides, in general decreased in steamed and toasted fresh grain; however, verbascose increased on average 30.6 and 37.9% in steamed and toasted samples, respectively. Minor changes in total phenolic content were observed a result of the process. Trolox equivalent antioxidant capacity increased up to 3.5 times compared to that of antioxidant capacity of raw samples. Fresh chickpea grain, raw or processed, shows attractive nutritional and antioxidant properties that can contribute to the diet and health of the person who consumes it.

Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content

Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domestically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were determined. Depending on pulse type, all treatments increased (p < .001) water absorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%-33% and 5%-19%, respectively, compared with flour made from raw pulses. All treatments also had a significant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%-33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%-27% and 15%-32%, respectively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.

Variation in Pea (Pisum sativum L.) Seed Quality Traits Defined by Physicochemical Functional Properties

Pea is one of the most produced and consumed pulse crops around the world. The study of genetic variability within pea germplasm is an important tool to identify outstanding accessions with optimal functional and nutritional qualities. In the present study, a collection of 105 pea accessions was analysed for physicochemical properties, pasting viscosity, and basic composition parameters. While pasting viscosities were negatively correlated to hydration capacity, cooking time, and basic composition, a positive correlation was found between the hydration capacity and the basic composition parameters. Basic composition (protein, fibre, fat, and resistant starch) parameters were further evaluated regarding seed trait morphology, namely, seed shape, colour, and surface. Allelic characterisation at the r and rb genetic loci was performed in a subgroup of 32 accessions (3 phenotyped as smooth and 29 as rough seeded), revealing that none of the initially classified rough-seeded accessions were rb mutants, 19 were r mutants, and 13 were neither r nor rb. Despite their initial phenotypic classification, the 13 accessions genetically classified as smooth behaved differently (p < 0.05) to the 19 r mutants in terms of physicochemical properties, pasting viscosity, and basic composition parameters. Using multivariate analysis of the most discriminatory parameters for the food-related traits studied, the best-performing accessions at functional and nutritional levels were identified for future plant breeding to improve field pea production and consumption.

Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice

Dietary pulses, including lentils, are protein-rich plant foods that are enriched in intestinal health-promoting bioactives, such as non-digestible carbohydrates and phenolic compounds. The aim of this study was to investigate the effect of diets supplemented with cooked red lentils on the colonic microenvironment (microbiota composition and activity and epithelial barrier integrity and function). C57Bl/6 male mice were fed one of five diets: a control basal diet (BD), a BD-supplemented diet with 5, 10 or 20% cooked red lentils (by weight), or a BD-supplemented diet with 0.7% pectin (equivalent soluble fiber level as found in the 20% lentil diet). Red lentil supplementation resulted in increased: (1) fecal microbiota α-diversity; (2) abundance of short-chain fatty acid (SCFA)-producing bacteria (e.g., Prevotella, Roseburia and Dorea spp.); (3) concentrations of fecal SCFAs; (4) mRNA expression of SCFA receptors (G-protein-coupled receptors (GPR 41 and 43) and tight/adherens junction proteins (Zona Occulden-1 (ZO-1), Claudin-2, E-cadherin). Overall, 20% lentil had the greatest impact on colon health outcomes, which were in part explained by a change in the soluble and insoluble fiber profile of the diet. These results support recent public health recommendations to increase consumption of plant-based protein foods for improved health, in particular intestinal health.

Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis

Fructo- and galacto-oligosaccharides (FOS and GOS) are non-digestible oligosaccharides with prebiotic properties that can be incorporated into a wide number of products. This review details the general outlines for the production of FOS and GOS, both by enzymatic synthesis using disaccharides or other substrates, and by hydrolysis of polysaccharides. Special emphasis is laid on technological aspects, raw materials, properties, and applications.

Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items

The consumption of pulses is associated with many health benefits. This study assessed post-prandial blood glucose response (PPBG) and the acceptability of food items containing green lentils. In human trials we: (i) defined processing methods (boiling, pureeing, freezing, roasting, spray-drying) that preserve the PPBG-lowering feature of lentils; (ii) used an appropriate processing method to prepare lentil food items, and compared the PPBG and relative glycemic responses (RGR) of lentil and control foods; and (iii) conducted consumer acceptability of the lentil foods. Eight food items were formulated from either whole lentil puree (test) or instant potato (control). In separate PPBG studies, participants consumed fixed amounts of available carbohydrates from test foods, control foods, or a white bread standard. Finger prick blood samples were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the first bite, analyzed for glucose, and used to calculate incremental area under the blood glucose response curve and RGR; glycemic index (GI) was measured only for processed lentils. Mean GI (± standard error of the mean) of processed lentils ranged from 25 ± 3 (boiled) to 66 ± 6 (spray-dried); the GI of spray-dried lentils was significantly (p < 0.05) higher than boiled, pureed, or roasted lentil. Overall, lentil-based food items all elicited significantly lower RGR compared to potato-based items (40 ± 3 vs. 73 ± 3%; p < 0.001). Apricot chicken, chicken pot pie, and lemony parsley soup had the highest overall acceptability corresponding to “like slightly” to “like moderately”. Processing influenced the PPBG of lentils, but food items formulated from lentil puree significantly attenuated PPBG. Formulation was associated with significant differences in sensory attributes.