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A Pea ( Pisum sativum L.) Seed Vicilins Hydrolysate Exhibits PPARγ Ligand Activity and Modulates Adipocyte Differentiation in a 3T3-L1 Cell Culture Model. Foods 2020; 9:foods9060793. [PMID: 32560200 PMCID: PMC7353609 DOI: 10.3390/foods9060793] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2020] [Revised: 06/05/2020] [Accepted: 06/10/2020] [Indexed: 12/22/2022] Open
Abstract
Legume consumption has been reported to induce beneficial effects on obesity-associated metabolic disorders, but the underlying mechanisms have not been fully clarified. In the current work, pea (Pisum sativum L.) seed meal proteins (albumins, legumins and vicilins) were isolated, submitted to a simulated gastrointestinal digestion, and the effects of their hydrolysates (pea albumins hydrolysates (PAH), pea legumins hydrolysates (PLH) and pea vicilin hydrolysates (PVH), respectively) on 3T3-L1 murine pre-adipocytes were investigated. The pea vicilin hydrolysate (PVH), but not native pea vicilins, increased lipid accumulation during adipocyte differentiation. PVH also increased the mRNA expression levels of the adipocyte fatty acid-binding protein (aP2) and decreased that of pre-adipocyte factor-1 (Pref-1) (a pre-adipocyte marker gene), suggesting that PVH promotes adipocyte differentiation. Moreover, PVH induced adiponectin and insulin-responsive glucose transporter 4 (GLUT4) and stimulated glucose uptake. The expression levels of peroxisome proliferator-activated receptor γ (PPARγ), a key regulator of adipocyte differentiation, were up-regulated in 3T3-L1 cells treated with PVH during adipocyte differentiation. Finally, PVH exhibited PPARγ ligand activity. Lactalbumin or other pea hydrolysates (PAH, PLH) did not exhibit such effects. These findings show that PVH stimulates adipocyte differentiation via, at least in part, the up-regulation of PPARγ expression levels and ligand activity. These effects of PVH might be relevant in the context of the beneficial health effects of legume consumption in obesity-associated metabolic disorders.
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102
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Rubio LA, Aranda-Olmedo I, Martín-Pedrosa M. Inclusion of Limited Amounts of Extruded Legumes Plus Cereal Mixes in Normocaloric or Obesogenic Diets for Rats: Effects on Lipid Profile. Foods 2020; 9:E704. [PMID: 32492801 PMCID: PMC7353632 DOI: 10.3390/foods9060704] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 02/08/2023] Open
Abstract
Overweight and obesity are regarded as world epidemics and are major risk factors for a number of chronic diseases, including diabetes, cardiovascular diseases, and cancer. Two new highly palatable extruded mixes based on rice and pea (Pisum sativum) or kidney bean (Phaseolus vulgaris) meals were incorporated into normocaloric or obesogenic diets for rats at a low inclusion level (25%). Our purpose was to evaluate the effects of dietary incorporation of this new food ingredient on lipid profile. Organs (heart, liver, kidneys, spleen, stomach, small intestine, colon, cecum) and visceral fat relative weights were different (p < 0.01) from controls for animals fed the obesogenic diets and in rats fed extruded diets with respect to controls. Faecal excretion of bile acids was higher (p < 0.01) for rats fed extruded mixes compared with controls. The inclusion of extruded mixes replacing part of the casein in the control diet lowered liver cholesterol and triglycerides (p < 0.001) and plasma low-density lipoprotein (LDL; p < 0.01) values, although plasma high-density lipoprotein (HDL) was unaltered. Both the inclusion of extruded mixes and the use of obesogenic diets resulted in significantly (p < 0.001) different long chain fatty acid (LCFA) profiles in liver and visceral fat. Incorporating extruded legume plus cereal mixes beneficially influenced lipid metabolism, and would therefore deserve closer attention in human intervention studies, particularly with adolescents. To our knowledge, this is the first report on the nutritional and physiological effects of extruded legume plus cereal mixes.
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Affiliation(s)
- Luis A. Rubio
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain;
| | - Isabel Aranda-Olmedo
- Department of Physiology and Biochemistry of Animal Nutrition, Estación Experimental del Zaidín (EEZ, CSIC), Profesor Albareda, 1, 18008 Granada, Spain;
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103
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Campolo M, Casili G, Paterniti I, Filippone A, Lanza M, Ardizzone A, Scuderi SA, Cuzzocrea S, Esposito E. Effect of a Product Containing Xyloglucan and Pea Protein on a Murine Model of Atopic Dermatitis. Int J Mol Sci 2020; 21:ijms21103596. [PMID: 32438777 PMCID: PMC7279434 DOI: 10.3390/ijms21103596] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 04/23/2020] [Accepted: 05/17/2020] [Indexed: 12/12/2022] Open
Abstract
Atopic dermatitis (AD) is a chronic inflammatory disease of the skin, characterized by dryness and more or less severe itching. The etiology of AD is complex and has not been fully clarified, involving genetic susceptibility, immunological abnormalities, epidermal barrier dysfunction, and environmental factors. Xyloglucan (XG) and pea protein (PP) are two compounds of natural origin characterized by the ability to create a physical barrier that protects mucosae membranes, reducing inflammation. The aim of the present study was to evaluate the potential beneficial effects of XG + PP in both a mouse model of AD and Staphylococcus aureus (S. aureus) infection- associated AD. Mice were topically treated with 200 μL of 0.5% oxazolone on the dorsal skin three times a week for AD induction. Mice received XG and PP by topical administration 1 h before oxazolone treatment. In S. aureus infection-associated AD, to induce a superficial superinfection of the skin, mice were also treated with 5 μL of 108 of a culture of S. aureus for 2 weeks; mice superinfected received XG and PP by topical administration 1 h before oxazolone + S. aureus. Four weeks later, the skin was removed for histological and biochemical analysis. Our results demonstrated the protective barrier effects of XG and PP characterized by a reduction in histological tissue changes, mastocyte degranulation, and tight junction permeability in the skin following oxazolone treatment. Moreover, XG + PP was able to preserve filaggrin expression, a hallmark of AD. Our data also support the effectiveness of XG + PP to reduce the damage by superinfection post AD induced by S. aureus. In conclusion, a future product containing XG and PP could be considered as a potentially interesting approach for the treatment of AD.
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104
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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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105
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DNA Fingerprinting and Species Identification Uncovers the Genetic Diversity of Katsouni Pea in the Greek Islands Amorgos and Schinoussa. PLANTS 2020; 9:plants9040479. [PMID: 32283704 PMCID: PMC7238155 DOI: 10.3390/plants9040479] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 04/04/2020] [Accepted: 04/05/2020] [Indexed: 11/17/2022]
Abstract
Pea (P. sativum L.), one of the most important legume crops worldwide, has been traditionally cultivated in Lesser Cyclades since ancient times. The commonly known traditional pea cultivar, ‘Katsouni’, is endemic to the islands of Amorgos and Schinoussa and is of great local economic importance. Despite the widespread cultivation of ‘Katsouni’ in both islands, it is still unknown whether the current Schinoussa and Amorgos pea populations are distinct landraces, and if they have common evolutionary origin. To assist conservation and breeding of the pea crop, the genetic diversity and phylogenetic relationships of 39 pea samples from Amorgos and 86 from Schinoussa were studied using DNA barcoding and ISSR marker analyses. The results indicate that both populations are different landraces with distinct geographical distribution and are more closely related to P. sativum subsp. elatius than the P. abyssinicum and P. fulvum species. Further characterization of the ‘Katsouni’ landraces for functional polymorphisms regarding pathogen resistance, revealed susceptibility to the powdery mildew (Erysiphe pisi DC.). This work represents the first investigation on the genetic diversity and population structure of the ‘Katsouni’ cultivar. Exploiting the local genetic diversity of traditional landraces is fundamental for conservation practices and crop improvement through breeding strategies.
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106
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Tafesse EG, Gali KK, Lachagari VR, Bueckert R, Warkentin TD. Genome-Wide Association Mapping for Heat Stress Responsive Traits in Field Pea. Int J Mol Sci 2020; 21:E2043. [PMID: 32192061 PMCID: PMC7139655 DOI: 10.3390/ijms21062043] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 03/09/2020] [Accepted: 03/14/2020] [Indexed: 12/11/2022] Open
Abstract
Environmental stress hampers pea productivity. To understand the genetic basis of heat resistance, a genome-wide association study (GWAS) was conducted on six stress responsive traits of physiological and agronomic importance in pea, with an objective to identify the genetic loci associated with these traits. One hundred and thirty-five genetically diverse pea accessions from major pea growing areas of the world were phenotyped in field trials across five environments, under generally ambient (control) and heat stress conditions. Statistical analysis of phenotype indicated significant effects of genotype (G), environment (E), and G × E interaction for all traits. A total of 16,877 known high-quality SNPs were used for association analysis to determine marker-trait associations (MTA). We identified 32 MTAs that were consistent in at least three environments for association with the traits of stress resistance: six for chlorophyll concentration measured by a soil plant analysis development meter; two each for photochemical reflectance index and canopy temperature; seven for reproductive stem length; six for internode length; and nine for pod number. Forty-eight candidate genes were identified within 15 kb distance of these markers. The identified markers and candidate genes have potential for marker-assisted selection towards the development of heat resistant pea cultivars.
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Affiliation(s)
- Endale G. Tafesse
- Department of Plant Sciences, College of Agriculture and Bio-resources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (E.G.T.); (K.K.G.); (R.B.)
| | - Krishna K. Gali
- Department of Plant Sciences, College of Agriculture and Bio-resources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (E.G.T.); (K.K.G.); (R.B.)
| | | | - Rosalind Bueckert
- Department of Plant Sciences, College of Agriculture and Bio-resources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (E.G.T.); (K.K.G.); (R.B.)
| | - Thomas D. Warkentin
- Department of Plant Sciences, College of Agriculture and Bio-resources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (E.G.T.); (K.K.G.); (R.B.)
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107
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El Youssef C, Bonnarme P, Fraud S, Péron AC, Helinck S, Landaud S. Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts. Foods 2020; 9:E349. [PMID: 32192189 PMCID: PMC7143830 DOI: 10.3390/foods9030349] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/28/2020] [Accepted: 03/11/2020] [Indexed: 12/23/2022] Open
Abstract
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: Kluyveromyces lactis, Kluyveromyces marxianus, or Torulaspora delbrueckii. The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.
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Affiliation(s)
- Cynthia El Youssef
- General Mills Yoplait, Vienne Technical Center, 38205 Vienne, France; (C.E.Y.); (S.F.)
| | - Pascal Bonnarme
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
| | - Sébastien Fraud
- General Mills Yoplait, Vienne Technical Center, 38205 Vienne, France; (C.E.Y.); (S.F.)
| | - Anne-Claire Péron
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
| | - Sandra Helinck
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
| | - Sophie Landaud
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France; (P.B.); (A.-C.P.); (S.L.)
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108
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Kumar S, Pandey G. Biofortification of pulses and legumes to enhance nutrition. Heliyon 2020; 6:e03682. [PMID: 32258500 PMCID: PMC7114740 DOI: 10.1016/j.heliyon.2020.e03682] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 02/11/2020] [Accepted: 03/24/2020] [Indexed: 12/28/2022] Open
Abstract
Pulses and legumes belong to the Fabaceae family which are nutritionally rich especially chickpeas, mungbeans, soybeans, and peas. Pulses and legumes are important source of plant protein in many diets. They are also an excellent reservoir of dietary fiber and complex carbohydrates resulting in low GI (glycemic index). Pulses play vital role in metabolic and physiological processes due to the presence of various bioactive compounds, and the majority of them are phenolic acids, flavonoids, and tannins. Pulses and legumes are also a good source of 15 essential minerals and vitamins, but their bioavailability is low due to the presence of antinutrient factors in it. Biofortification is a method by which the nutritional value of pulses and legumes can be increased with the help of breeding, transgenic techniques, or agronomic practices and thus helps in preventing the malnutrition. In view of these details, pulses and legumes provide immense opportunities for its inclusion in manufacturing snacks and sports foods.
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Affiliation(s)
- Shishir Kumar
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli, Haryana, 131028, India
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109
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Production of Antioxidant Peptides from Pea Protein Using Protease from Bacillus licheniformis LBA 46. Int J Pept Res Ther 2020. [DOI: 10.1007/s10989-019-09849-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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110
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Konieczny D, Stone AK, Nosworthy MG, House JD, Korber DR, Nickerson MT, Tanaka T. Nutritional properties of pea protein‐enriched flour treated with different proteases to varying degrees of hydrolysis. Cereal Chem 2020. [DOI: 10.1002/cche.10258] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Dellaney Konieczny
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Matthew G. Nosworthy
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
| | - James D. House
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
- Richardson Centre for Functional Foods and Nutraceuticals University of Manitoba Winnipeg MB Canada
- Canadian Centre for Agri‐Food Research in Health and Medicine University of Manitoba Winnipeg MB Canada
| | - Darren R. Korber
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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111
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Bresciani A, Marti A. Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions. Foods 2019; 8:E451. [PMID: 31581614 PMCID: PMC6835306 DOI: 10.3390/foods8100451] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 09/10/2019] [Accepted: 09/17/2019] [Indexed: 01/04/2023] Open
Abstract
Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses-thanks to both nutritional and health-promoting features, together with their low environmental impact-satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies-such as the choice of suitable ingredients or (bio)-technological approaches-that counteract the negative effects of including pulses in baked goods.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
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112
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Zha F, Yang Z, Rao J, Chen B. Gum Arabic-Mediated Synthesis of Glyco-pea Protein Hydrolysate via Maillard Reaction Improves Solubility, Flavor Profile, and Functionality of Plant Protein. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10195-10206. [PMID: 31436982 DOI: 10.1021/acs.jafc.9b04099] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Pea protein hydrolysate (PPH) is successfully conjugated with gum arabic (GA) through Maillard-driven chemistry. The effect of cross-linking conjugation on the structure, solubility, volatile substances, emulsification, and antioxidative activity of glyco-PPH is investigated, and found to improve all properties. The formation of glyco-PPH is confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier-transform infrared (FTIR), and scanning electron microscopy (SEM). Size exclusion chromatography-multi angle light scattering (SEC-MALS) unveils that the maximum molecular mass of glyco-PPH occurs after 1 day of conjugation and approximately 1.2 mol of gum arabic conjugates on one mole of PPH. Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) reveals the odor changes of glycoprotein before and after cross-linking. We have also prepared oil-in-water emulsions using glyco-PPH, which have enhanced physical stability against pH changes and chemical stability against lipid oxidation. The mechanism proposed involves Maillard-driven synthesis of the cross-linked PPH-GA conjugates, which increase the surface hydrophilicity and steric hindrance of glyco-PPH. These findings could provide a rational foundation for tailoring the physicochemical properties and functionalities of plant-based protein, which are attractive for food and functional materials applications.
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113
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Liao W, Fan H, Liu P, Wu J. Identification of angiotensin converting enzyme 2 (ACE2) up-regulating peptides from pea protein hydrolysate. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.05.051] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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114
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Robinson GHJ, Balk J, Domoney C. Improving pulse crops as a source of protein, starch and micronutrients. NUTR BULL 2019; 44:202-215. [PMID: 31598097 PMCID: PMC6772023 DOI: 10.1111/nbu.12399] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Pulse crops have been known for a long time to have beneficial nutritional profiles for human diets but have been neglected in terms of cultivation, consumption and scientific research in many parts of the world. Broad dietary shifts will be required if anthropogenic climate change is to be mitigated in the future, and pulse crops should be an important component of this change by providing an environmentally sustainable source of protein, resistant starch and micronutrients. Further enhancement of the nutritional composition of pulse crops could benefit human health, helping to alleviate micronutrient deficiencies and reduce risk of chronic diseases such as type 2 diabetes. This paper reviews current knowledge regarding the nutritional content of pea (Pisum sativum L.) and faba bean (Vicia faba L.), two major UK pulse crops, and discusses the potential for their genetic improvement.
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Affiliation(s)
- G. H. J. Robinson
- Department of Metabolic BiologyJohn Innes Centre, Norwich Research ParkNorwichUK
| | - J. Balk
- Department of Biological ChemistryJohn Innes Centre, Norwich Research ParkNorwichUK
- School of Biological SciencesUniversity of East AngliaNorwich Research ParkNorwichUK
| | - C. Domoney
- Department of Metabolic BiologyJohn Innes Centre, Norwich Research ParkNorwichUK
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115
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Kreplak J, Madoui MA, Cápal P, Novák P, Labadie K, Aubert G, Bayer PE, Gali KK, Syme RA, Main D, Klein A, Bérard A, Vrbová I, Fournier C, d'Agata L, Belser C, Berrabah W, Toegelová H, Milec Z, Vrána J, Lee H, Kougbeadjo A, Térézol M, Huneau C, Turo CJ, Mohellibi N, Neumann P, Falque M, Gallardo K, McGee R, Tar'an B, Bendahmane A, Aury JM, Batley J, Le Paslier MC, Ellis N, Warkentin TD, Coyne CJ, Salse J, Edwards D, Lichtenzveig J, Macas J, Doležel J, Wincker P, Burstin J. A reference genome for pea provides insight into legume genome evolution. Nat Genet 2019; 51:1411-1422. [PMID: 31477930 DOI: 10.1038/s41588-019-0480-1] [Citation(s) in RCA: 238] [Impact Index Per Article: 47.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Accepted: 07/10/2019] [Indexed: 02/03/2023]
Abstract
We report the first annotated chromosome-level reference genome assembly for pea, Gregor Mendel's original genetic model. Phylogenetics and paleogenomics show genomic rearrangements across legumes and suggest a major role for repetitive elements in pea genome evolution. Compared to other sequenced Leguminosae genomes, the pea genome shows intense gene dynamics, most likely associated with genome size expansion when the Fabeae diverged from its sister tribes. During Pisum evolution, translocation and transposition differentially occurred across lineages. This reference sequence will accelerate our understanding of the molecular basis of agronomically important traits and support crop improvement.
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Affiliation(s)
- Jonathan Kreplak
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Mohammed-Amin Madoui
- Génomique Métabolique, Genoscope, Institut François Jacob, CEA, CNRS, Université Evry, Université Paris-Saclay, Evry, France
| | - Petr Cápal
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural Research, Olomouc, Czech Republic
| | - Petr Novák
- Biology Centre, Czech Academy of Sciences, České Budějovice, Czech Republic
| | - Karine Labadie
- Genoscope, Institut François Jacob, CEA, Université Paris-Saclay, Evry, France
| | - Grégoire Aubert
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Philipp E Bayer
- School of Biological Sciences and Institute of Agriculture, University of Western Australia, Perth, Western Australia, Australia
| | - Krishna K Gali
- Crop Development Centre/Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Robert A Syme
- Centre for Crop and Disease Management, Curtin University, Bentley, Western Australia, Australia
| | - Dorrie Main
- Department of Horticulture, Washington State University, Pullman, WA, USA
| | - Anthony Klein
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Aurélie Bérard
- Etude du Polymorphisme des Génomes Végétaux, INRA, Université Paris-Saclay, Evry, France
| | - Iva Vrbová
- Biology Centre, Czech Academy of Sciences, České Budějovice, Czech Republic
| | - Cyril Fournier
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Leo d'Agata
- Genoscope, Institut François Jacob, CEA, Université Paris-Saclay, Evry, France
| | - Caroline Belser
- Genoscope, Institut François Jacob, CEA, Université Paris-Saclay, Evry, France
| | - Wahiba Berrabah
- Genoscope, Institut François Jacob, CEA, Université Paris-Saclay, Evry, France
| | - Helena Toegelová
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural Research, Olomouc, Czech Republic
| | - Zbyněk Milec
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural Research, Olomouc, Czech Republic
| | - Jan Vrána
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural Research, Olomouc, Czech Republic
| | - HueyTyng Lee
- School of Biological Sciences and Institute of Agriculture, University of Western Australia, Perth, Western Australia, Australia
- Department of Plant Breeding, IFZ Research Centre for Biosystems, Land Use and Nutrition, Justus Liebig University, Giessen, Germany
| | - Ayité Kougbeadjo
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Morgane Térézol
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Cécile Huneau
- UMR 1095 Génétique, Diversité, Ecophysiologie des Céréales, INRA, Université Clermont Auvergne, Clermont-Ferrand, France
| | - Chala J Turo
- Centre for Crop and Disease Management, School of Molecular and Life Science, Curtin University, Bentley, Western Australia, Australia
| | | | - Pavel Neumann
- Biology Centre, Czech Academy of Sciences, České Budějovice, Czech Republic
| | - Matthieu Falque
- GQE-Le Moulon, INRA, University of Paris-Sud, CNRS, AgroParisTech, Université Paris-Saclay, Gif-sur-Yvette, France
| | - Karine Gallardo
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France
| | - Rebecca McGee
- USDA Agricultural Research Service, Pullman, WA, USA
| | - Bunyamin Tar'an
- Crop Development Centre/Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Abdelhafid Bendahmane
- Institute of Plant Sciences Paris-Saclay, INRA, CNRS, University of Paris-Sud, University of Evry, University Paris-Diderot, Sorbonne Paris-Cite, University of Paris-Saclay, Orsay, France
| | - Jean-Marc Aury
- Genoscope, Institut François Jacob, CEA, Université Paris-Saclay, Evry, France
| | - Jacqueline Batley
- School of Biological Sciences and Institute of Agriculture, University of Western Australia, Perth, Western Australia, Australia
| | | | - Noel Ellis
- School of Biological Sciences, University of Auckland, Auckland, New Zealand
| | - Thomas D Warkentin
- Crop Development Centre/Department of Plant Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | | | - Jérome Salse
- UMR 1095 Génétique, Diversité, Ecophysiologie des Céréales, INRA, Université Clermont Auvergne, Clermont-Ferrand, France
| | - David Edwards
- School of Biological Sciences and Institute of Agriculture, University of Western Australia, Perth, Western Australia, Australia
| | - Judith Lichtenzveig
- School of Agriculture and Environment, University of Western Australia, Perth, Western Australia, Australia
| | - Jiří Macas
- Biology Centre, Czech Academy of Sciences, České Budějovice, Czech Republic
| | - Jaroslav Doležel
- Institute of Experimental Botany, Centre of the Region Haná for Biotechnological and Agricultural Research, Olomouc, Czech Republic
| | - Patrick Wincker
- Génomique Métabolique, Genoscope, Institut François Jacob, CEA, CNRS, Université Evry, Université Paris-Saclay, Evry, France
| | - Judith Burstin
- Agroécologie, AgroSup Dijon, INRA, Université Bourgogne Franche-Comté Bourgogne, Université Bourgogne Franche-Comté, Dijon, France.
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116
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Lu ZX, He JF, Zhang YC, Bing DJ. Composition, physicochemical properties of pea protein and its application in functional foods. Crit Rev Food Sci Nutr 2019; 60:2593-2605. [PMID: 31429319 DOI: 10.1080/10408398.2019.1651248] [Citation(s) in RCA: 123] [Impact Index Per Article: 24.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Field pea is one of the most important leguminous crops over the world. Pea protein is a relatively new type of plant proteins and has been used as a functional ingredient in global food industry. Pea protein includes four major classes (globulin, albumin, prolamin, and glutelin), in which globulin and albumin are major storage proteins in pea seeds. Globulin is soluble in salt solutions and can be further classified into legumin and vicilin. Albumin is soluble in water and regarded as metabolic and enzymatic proteins with cytosolic functions. Pea protein has a well-balanced amino acid profile with high level of lysine. The composition and structure of pea protein, as well as the processing conditions, significantly affect its physical and chemical properties, such as hydration, rheological characteristics, and surface characteristics. With its availability, low cost, nutritional values and health benefits, pea protein can be used as a novel and effective alternative to substitute for soybean or animal proteins in functional food applications.
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Affiliation(s)
- Z X Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - J F He
- Inner Mongolia Academy of Agriculture and Animal Husbandry Sciences, Hohhot, Inner Mongolia, P.R. China
| | - Y C Zhang
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, Alberta, Canada
| | - D J Bing
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Lacombe, Alberta, Canada
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117
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Zaman MSU, Malik AI, Kaur P, Ribalta FM, Erskine W. Waterlogging Tolerance at Germination in Field Pea: Variability, Genetic Control, and Indirect Selection. FRONTIERS IN PLANT SCIENCE 2019; 10:953. [PMID: 31417583 PMCID: PMC6682692 DOI: 10.3389/fpls.2019.00953] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Accepted: 07/09/2019] [Indexed: 05/27/2023]
Abstract
In the Eastern Gangetic Plain of South Asia field pea (Pisum sativum L.) is often grown as a relay crop where soil waterlogging (WL) causes germination failure. To assess if selection for WL tolerance is feasible, we studied the response to WL stress at germination stage in a recombinant inbred line (RIL) population from a bi-parental cross between WL-contrasting parents and in a diversity panel to identify extreme phenotypes, understand the genetics of WL tolerance and find traits for possible use in indirect selection. The RIL population and the diversity panel were screened to test the ability of germination under both waterlogged and drained soils. A total of 50, most WL tolerant and sensitive, genotypes from each of both the RIL and the diversity panel were further evaluated to assay testa integrity/leakage in CaSO4 solution. Morphological characterization of both populations was undertaken. A wide range of variation in the ability to germination in waterlogged soil was observed in the RIL population (6-93%) and the diversity panel (5-100%) with a high broad-sense heritability (H 2 > 85%). The variation was continuously distributed indicating polygenic control. Most genotypes with a dark colored testa (90%) were WL tolerant, whereas those with a light colored testa were all WL sensitive in both the RIL population and diversity panel. Testa integrity, measured by electrical conductivity of the leakage solute, was strongly associated with WL tolerance in the RIL population (r G = -1.00) and the diversity panel (r G = -0.90). Therefore, testa integrity can be effectively used in indirect selection for WL tolerance. Response to selection for WL tolerance at germination is confidently predicted enabling the adaptation of the ancient model pea to extreme precipitation events at germination.
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Affiliation(s)
- Md Shahin Uz Zaman
- Centre for Plant Genetics and Breeding, UWA School of Agriculture and Environment, The University of Western Australia, Crawley, WA, Australia
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA, Australia
- Pulses Research Centre, Bangladesh Agricultural Research Institute, Ishwardi, Bangladesh
| | - Al Imran Malik
- Centre for Plant Genetics and Breeding, UWA School of Agriculture and Environment, The University of Western Australia, Crawley, WA, Australia
| | - Parwinder Kaur
- Centre for Plant Genetics and Breeding, UWA School of Agriculture and Environment, The University of Western Australia, Crawley, WA, Australia
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA, Australia
| | - Federico Martin Ribalta
- Centre for Plant Genetics and Breeding, UWA School of Agriculture and Environment, The University of Western Australia, Crawley, WA, Australia
| | - William Erskine
- Centre for Plant Genetics and Breeding, UWA School of Agriculture and Environment, The University of Western Australia, Crawley, WA, Australia
- The UWA Institute of Agriculture, The University of Western Australia, Crawley, WA, Australia
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118
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Zha F, Dong S, Rao J, Chen B. The structural modification of pea protein concentrate with gum Arabic by controlled Maillard reaction enhances its functional properties and flavor attributes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.046] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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119
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Forgie AJ, Gao Y, Ju T, Pepin DM, Yang K, Gänzle MG, Ozga JA, Chan CB, Willing BP. Pea polyphenolics and hydrolysis processing alter microbial community structure and early pathogen colonization in mice. J Nutr Biochem 2019; 67:101-110. [PMID: 30877891 DOI: 10.1016/j.jnutbio.2019.01.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/20/2018] [Accepted: 01/29/2019] [Indexed: 12/17/2022]
Abstract
Health benefits associated with pea consumption have been attributed to the fiber and polyphenolic content concentrated within the pea seed coat. However, the amount of pea polyphenols can vary between cultivars, and it has yet to be studied whether pea polyphenols impact the intestinal microbiota. We hypothesized that pea polyphenols promote a healthy microbiome that supports intestinal integrity and pathogen colonization resistance. To investigate the effects of pea polyphenols, pea cultivars rich and poor in proanthocyanidins were supplemented in raw or acid hydrolyzed form to an isocaloric diet in mice. Acid hydrolysis increases the absorption of pea polyphenols by cleaving polymeric proanthocyanidins to their readily absorbable anthocyanidin monomers. After 3 weeks of diet, mice were challenged with Citrobacter rodentium and pathogen colonization and inflammation were assessed. Counter to our hypothesis, pea seed coat fraction supplementation, especially the non-hydrolyzed proanthocyanidin-rich fraction diet adversely increased C. rodentium pathogen load and inflammation. Ileal, cecal and colon microbial communities were notably distinct between pea seed cultivar and hydrolysis processing. The consumption of intact proanthocyanidins decreased microbial diversity indicating that proanthocyanidins have antimicrobial properties. Together our results indicate supplementation of raw pea seed coat rich in proanthocyanidins adversely affect intestinal integrity. However, acid hydrolysis processing restored community structure and colonization resistance, and the anthocyanidin-rich fractions reduced weight gain on a high fat diet. Establishing a clear understanding of the effects of pea fiber and polyphenolic form on health will help to develop research-based pea products and dietary recommendations.
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Affiliation(s)
- Andrew J Forgie
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Yanhua Gao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Tingting Ju
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Deanna M Pepin
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Kaiyuan Yang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada; College of Bioengineering and Food Science, Hubei University of Technology, Wuhan, PR China
| | - Jocelyn A Ozga
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Catherine B Chan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
| | - Benjamin P Willing
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada.
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120
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Burger TG, Zhang Y. Recent progress in the utilization of pea protein as an emulsifier for food applications. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.007] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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121
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The potential of the underutilized pulse bambara groundnut (Vigna subterranea (L.) Verdc.) for nutritional food security. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2018.12.008] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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122
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Kaiser AC, Barber N, Manthey F, Hall C. Physicochemical properties of hammer-milled yellow split pea (Pisum Sativum
L.). Cereal Chem 2019. [DOI: 10.1002/cche.10127] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Amber C. Kaiser
- Plant Sciences Department; North Dakota State University; Fargo North Dakota
| | | | - Frank Manthey
- Plant Sciences Department; North Dakota State University; Fargo North Dakota
| | - Clifford Hall
- Plant Sciences Department; North Dakota State University; Fargo North Dakota
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123
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Turco I, Bacchetti T, Morresi C, Padalino L, Ferretti G. Polyphenols and the glycaemic index of legume pasta. Food Funct 2019; 10:5931-5938. [DOI: 10.1039/c9fo00696f] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Products obtained using 100% legume flours (pea, red lentil, chickpea, grass pea) contain elevated levels of healthy functional components and have a low glycaemic index.
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Affiliation(s)
- Imma Turco
- Department of Clinical Experimental Science and Odontostomatology
- Polytechnic University of Marche
- 60131 Ancona
- Italy
| | - Tiziana Bacchetti
- Department of Life and Environmental Sciences
- Polytechnic University of Marche
- 60131 Ancona
- Italy
| | - Camilla Morresi
- Department of Life and Environmental Sciences
- Polytechnic University of Marche
- 60131 Ancona
- Italy
| | - Lucia Padalino
- University of Foggia
- Services Center of Applied Research
- Foggia
- Italy
| | - Gianna Ferretti
- Department of Clinical Experimental Science and Odontostomatology
- Polytechnic University of Marche
- 60131 Ancona
- Italy
- Research Center of Health Education and Health Promotion
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124
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Gutöhrlein F, Drusch S, Schalow S. Towards By-Product Utilisation of Pea Hulls: Isolation and Quantification of Galacturonic Acid. Foods 2018; 7:foods7120203. [PMID: 30544715 PMCID: PMC6306802 DOI: 10.3390/foods7120203] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2018] [Revised: 12/05/2018] [Accepted: 12/06/2018] [Indexed: 11/16/2022] Open
Abstract
In order to evaluate by-products from food processing as alternative raw materials for pectin extraction, their amount of galacturonic acid (GalA) has to be analysed as a marker for pectin content. In the present study, significant differences in GalA release using different digestion methods are shown for pea hulls, as an example of by-products with a high content of cellulose. Complete digestion of the fibre matrix was assumed for Saeman hydrolysis as a reference protocol. Significantly lower GalA release was achieved by a treatment with trifluoracetic acid (TFA). An alternative treatment with ethylenediaminetetraacetic acid (EDTA) at pH 11 followed by an enzymatic digestion at pH 4.5 using a combination of polygalacturonase (Vegazyme M) and cellulase (Celluclast 1.5L) resulted in a similar release of GalA compared to Seaman hydolysis. Pea hull samples, analysed by this alternative protocol, showed on average a GalA content of 11.2%. Therefore, pea hulls may serve as new raw material for pectin extraction.
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Affiliation(s)
- Friederike Gutöhrlein
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Strasse 22, 14195 Berlin, Germany.
| | - Stephan Drusch
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Strasse 22, 14195 Berlin, Germany.
| | - Sebastian Schalow
- Department of Food Technology and Food Material Science, Technische Universität Berlin, Königin-Luise-Strasse 22, 14195 Berlin, Germany.
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125
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Zheng Y, Xu F, Li Q, Wang G, Liu N, Gong Y, Li L, Chen ZH, Xu S. QTL Mapping Combined With Bulked Segregant Analysis Identify SNP Markers Linked to Leaf Shape Traits in Pisum sativum Using SLAF Sequencing. Front Genet 2018; 9:615. [PMID: 30568674 PMCID: PMC6290080 DOI: 10.3389/fgene.2018.00615] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Accepted: 11/23/2018] [Indexed: 12/04/2022] Open
Abstract
Leaf shape is an important trait that influences the utilization rate of light, and affects quality and yield of pea (Pisum sativum). In the present study, a joint method of high-density genetic mapping using specific locus amplified fragment sequencing (SLAF-seq) and bulked segregant analysis (BSA) was applied to rapidly detect loci with leaf shape traits. A total of 7,146 polymorphic SLAFs containing 12,213 SNP markers were employed to construct a high-density genetic map for pea. We conducted quantitative trait locus (QTL) mapping on an F2 population to identify QTLs associated with leaf shape traits. Moreover, SLAF-BSA was conducted on the same F2 population to identify the single nucleotide polymorphism (SNP) markers linked to leaf shape in pea. Two QTLs (qLeaf_or-1, qLeaf_or-2) were mapped on linkage group 7 (LG7) for pea leaf shape. Through alignment of SLAF markers with Cicer arietinum, Medicago truncatula, and Glycine max, the pea LGs were assigned to their corresponding homologous chromosomal groups. The comparative genetic analysis showed that pea is more closely related to M. truncatula. Based on the sequencing results of two pools with different leaf shape, 179 associated markers were obtained after association analysis. The joint analysis of SLAF-seq and BSA showed that the QTLs obtained from mapping on a high-density genetic map are convincing due to the closely associated map region with the BSA results, which provided more potential markers related to leaf shape. Thus, the identified QTLs could be used in marker-assisted selection for pea breeding in the future. Our study revealed that joint analysis of QTL mapping on a high-density genetic map and BSA-seq is a cost-effective and accurate method to reveal genetic architecture of target traits in plant species without a reference genome.
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Affiliation(s)
- Yuanting Zheng
- Central Laboratory of Zhejiang Academy of Agricultural Sciences, Hangzhou, China
- College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China
| | - Fei Xu
- Central Laboratory of Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Qikai Li
- College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China
| | - Gangjun Wang
- Central Laboratory of Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Na Liu
- Central Laboratory of Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yaming Gong
- Central Laboratory of Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Lulu Li
- College of Agriculture & Biotechnology, Zhejiang University, Hangzhou, China
| | - Zhong-Hua Chen
- School of Science and Health, Hawkesbury Institute for the Environment, Western Sydney University, Penrith, NSW, Australia
| | - Shengchun Xu
- Central Laboratory of Zhejiang Academy of Agricultural Sciences, Hangzhou, China
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126
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S C Sri Harsha P, Abdul Wahab R, Cuparencu C, Dragsted LO, Brennan L. A Metabolomics Approach to the Identification of Urinary Biomarkers of Pea Intake. Nutrients 2018; 10:E1911. [PMID: 30518059 PMCID: PMC6315433 DOI: 10.3390/nu10121911] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2018] [Revised: 11/24/2018] [Accepted: 11/29/2018] [Indexed: 01/26/2023] Open
Abstract
A significant body of evidence demonstrates that isoflavone metabolites are good markers of soy intake, while research is lacking on specific markers of other leguminous sources such as peas. In this context, the objective of our current study was to identify biomarkers of pea intake using an untargeted metabolomics approach. A randomized cross-over acute intervention study was conducted on eleven participants who consumed peas and couscous (control food) in random order. The urine samples were collected in fasting state and postprandially at regular intervals and were further analysed by ultra-performance liquid chromatography coupled to quadrupole time of flight mass spectrometry (UPLC-QTOF-MS). Multivariate statistical analysis resulted in robust Partial least squares Discriminant Analysis (PLS-DA) models obtained for comparison of fasting against the postprandial time points (0 h vs. 4 h, (R²X = 0.41, Q² = 0.4); 0 h vs. 6 h, ((R²X = 0.517, Q² = 0.495)). Variables with variable importance of projection (VIP) scores ≥1.5 obtained from the PLS-DA plot were considered discriminant between the two time points. Repeated measures analysis of variance (ANOVA) was performed to identify features with a significant time effect. Assessment of the time course profile revealed that ten features displayed a differential time course following peas consumption compared to the control food. The interesting features were tentatively identified using accurate mass data and confirmed by tandem mass spectrometry (MS using commercial spectral databases and authentic standards. 2-Isopropylmalic acid, asparaginyl valine and N-carbamoyl-2-amino-2-(4-hydroxyphenyl) acetic acid were identified as markers reflecting pea intake. The three markers also increased in a dose-dependent manner in a randomized intervention study and were further confirmed in an independent intervention study. Overall, key validation criteria were met for the successfully identified pea biomarkers. Future work will examine their use in nutritional epidemiology studies.
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Affiliation(s)
- Pedapati S C Sri Harsha
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Roshaida Abdul Wahab
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Catalina Cuparencu
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
| | - Lars Ove Dragsted
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark.
| | - Lorraine Brennan
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
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127
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Jerše A, Kacjan Maršić N, Kroflič A, Germ M, Šircelj H, Stibilj V. Is foliar enrichment of pea plants with iodine and selenium appropriate for production of functional food? Food Chem 2018; 267:368-375. [PMID: 29934180 DOI: 10.1016/j.foodchem.2018.02.112] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2017] [Revised: 07/19/2017] [Accepted: 02/20/2018] [Indexed: 12/25/2022]
Abstract
Pea (Pisum sativum L.) plants were sown in a field and foliar sprayed at blooming stage with solutions of different forms of iodine (I) - I- and IO3- and selenium (Se) - SeO32- and SeO42-. The possibility of enrichment of pea seeds to nutritionally important levels of both elements and their distribution through the plant parts were studied. To evaluate stress caused by application of I and Se, some morphological, physiological and biochemical characteristics were determined. The results showed elevated concentrations of both elements in all parts of pea plants. In seeds, I content was more than 6-fold higher, while Se content was up to 12-fold higher than in control plants. Although the plants were in good condition, some differences in pod characteristics and electron transport system activity were observed. Glutathione content was not affected by any treatment and only the I- + SeO42- combination decreased the amount of anthocyanins in plants.
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Affiliation(s)
- Ana Jerše
- »Jožef Stefan« Institute, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
| | | | - Ana Kroflič
- »Jožef Stefan« Institute, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana, Slovenia
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Helena Šircelj
- Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia
| | - Vekoslava Stibilj
- »Jožef Stefan« Institute, Ljubljana, Slovenia; Jožef Stefan International Postgraduate School, Ljubljana, Slovenia.
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128
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Magrini MB, Anton M, Chardigny JM, Duc G, Duru M, Jeuffroy MH, Meynard JM, Micard V, Walrand S. Pulses for Sustainability: Breaking Agriculture and Food Sectors Out of Lock-In. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2018. [DOI: 10.3389/fsufs.2018.00064] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
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129
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Teixeira FA, Machado DP, Jeremias JT, Queiroz MR, Pontieri CFF, Brunetto MA. Effects of pea with barley and less-processed maize on glycaemic control in diabetic dogs. Br J Nutr 2018; 120:777-786. [PMID: 30132436 DOI: 10.1017/s000711451800171x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The source of starch may interfere with glycaemic control in dogs, but few studies have evaluated these aspects in diabetic dogs. This study compared the effects of two isonutrient diets with different starch sources, peas and barley (PB) v. maize (Mi), on diabetic dogs. The Mi diet was processed in order to generate a lower starch gelatinisation index. In all, fifteen adult diabetic dogs without other conditions were included. The animals were fed two dry extruded rations with moderate levels of fat and starch and high levels of protein and fibre using a random, double-blind cross-over design. Glycaemic curves over 48 h were developed via continuous glucose monitoring after 60 d on each diet and with the same neutral protamine Hagedorn (NPH) insulin dosage. The following were compared: fasting, mean, maximum and minimum blood glucose, maximum and minimum glycaemia difference, glycaemic increment, area under the glycaemic curve, area under the glycaemic increment curve and serum fructosamine concentration. Paired t tests or Wilcoxon signed-rank tests were used to compare the amount of food and nutrients ingested and the dietary effects on glycaemic variables between the diets. Dogs fed the PB diet presented a lower average mean interstitial glucose (P=0·01), longer mean hypoglycaemic time (P<0·01), shorter mean hyperglycaemic time (P<0·01) and smaller difference between maximum and minimum blood glucose levels (P=0·03). Thus, the processing applied to the Mi diet was not sufficient to achieve the same effects of PB on glycaemic control in diabetic dogs.
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Affiliation(s)
- Fabio A Teixeira
- 1School of Veterinary Medicine and Animal Science,University of São Paulo,87 Professor Doutor Orlando Marques de Paiva Avenue,São Paulo, SP, 05508-270,Brazil
| | - Daniela P Machado
- 2Grandfood Industria e Comercio LTDA,Luiz Augusto de Oliveira Hwy, km 204, Dourado, SP, 13590-000,Brazil
| | - Juliana T Jeremias
- 2Grandfood Industria e Comercio LTDA,Luiz Augusto de Oliveira Hwy, km 204, Dourado, SP, 13590-000,Brazil
| | - Mariana R Queiroz
- 1School of Veterinary Medicine and Animal Science,University of São Paulo,87 Professor Doutor Orlando Marques de Paiva Avenue,São Paulo, SP, 05508-270,Brazil
| | - Cristiana F F Pontieri
- 2Grandfood Industria e Comercio LTDA,Luiz Augusto de Oliveira Hwy, km 204, Dourado, SP, 13590-000,Brazil
| | - Marcio A Brunetto
- 1School of Veterinary Medicine and Animal Science,University of São Paulo,87 Professor Doutor Orlando Marques de Paiva Avenue,São Paulo, SP, 05508-270,Brazil
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Chahbani A, Fakhfakh N, Balti MA, Mabrouk M, El-Hatmi H, Zouari N, Kechaou N. Microwave drying effects on drying kinetics, bioactive compounds and antioxidant activity of green peas (Pisum sativum L.). FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.07.004] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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131
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Dabija A, Codină GG, Gâtlan AM, Rusu L. Quality assessment of yogurt enriched with different types of fibers. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1483970] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Adriana Dabija
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | | | - Anca-Mihaela Gâtlan
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Lăcrămioara Rusu
- Faculty of Engineering, Department of Food and Chemical Engineering, ‘Vasile Alecsandri’ University of Bacau, Bacau, Romania
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132
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Walsh K, Calder N, Olupot-Olupot P, Ssenyondo T, Okiror W, Okalebo CB, Muhindo R, Mpoya A, Holmes E, Marchesi J, Delamare de la Villenaise de Chenevarin G, Frost G, Maitland K. Modifying Intestinal Integrity and Micro Biome in Severe Malnutrition with Legume-Based Feeds (MIMBLE 2.0): protocol for a phase II refined feed and intervention trial. Wellcome Open Res 2018; 3:95. [PMID: 30345381 PMCID: PMC6171552 DOI: 10.12688/wellcomeopenres.14706.1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 07/18/2018] [Indexed: 11/21/2022] Open
Abstract
Background: Changes in intestinal mucosal integrity and gut microbial balance occur in severe acute malnutrition (SAM), resulting in treatment failure and adverse clinical outcomes (gram-negative sepsis, diarrhoea and high case-fatality). Transient lactose intolerance, due to loss of intestinal brush border lactase, also complicates SAM, thus milk based feeds may not be optimal for nutritional rehabilitation. Since the gut epithelial barrier can be supported by short chain fatty acids, derived from microbiota fermentation by particular fermentable carbohydrates, we postulated that an energy-dense nutritional feed comprising of legume-based fermentable carbohydrates, incorporated with lactose-free versions of standard World Health Organization (WHO) F75/F100 nutritional feeds will enhance epithelial barrier function in malnourished children, reduce and promote resolution of diarrhoea and improve overall outcome. Methods: We will investigate in an open-label trial in 160 Ugandan children with SAM, defined by mid-upper arm circumference <11.5cm and/or presence of kwashiorkor. Children will be randomised to a lactose-free, chickpea-enriched feed containing 2 kcal/ml, provided in quantities to match usual energy provision (experimental) or WHO standard treatment F75 (0.75 kcal/ml) and F100 (1 kcal/ml) feeds on a 1:1 basis, conducted at Mbale Regional Referral Hospital nutritional rehabilitation unit. The primary outcomes are change in MUAC at day 90 and survival to day 90. Secondary outcomes include: i) moderate to good weight gain (>5 g/kg/day), ii)
de novo development of diarrhoea (>3 loose stools/day), iii) time to diarrhoea resolution (if >3 loose stools/day), and iv) time to oedema resolution (if kwashiorkor) and change in intestinal biomarkers (faecal calprotectin). Discussion: We hypothesize that, if introduced early in the management of malnutrition, such lactose-free, fermentable carbohydrate-based feeds, could safely and cheaply improve global outcome by reducing lactose intolerance-related diarrhoea, improving mucosal integrity and enhancing immunity, and limiting the risk of systemic infection and associated broad-spectrum antibiotic resistance. Registration:ISRCTN 10309022.
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Affiliation(s)
- Kevin Walsh
- Department of Paediatrics, Imperial College, London, W2 1PG, UK.,Section for Nutrition Research, Department of Medicine, Imperial College, London, W12 ONN, UK
| | - Nuala Calder
- Department of Paediatrics, Imperial College, London, W2 1PG, UK
| | - Peter Olupot-Olupot
- Department of Paediatrics, Mbale Regional Referral Hospital, Mbale, PO Box 1966, Uganda.,Mbale Clinical Research Institute, Mbale, PO Box 1966, Uganda
| | - Tonny Ssenyondo
- Department of Paediatrics, Mbale Regional Referral Hospital, Mbale, PO Box 1966, Uganda.,Mbale Clinical Research Institute, Mbale, PO Box 1966, Uganda
| | - William Okiror
- Department of Paediatrics, Mbale Regional Referral Hospital, Mbale, PO Box 1966, Uganda.,Mbale Clinical Research Institute, Mbale, PO Box 1966, Uganda
| | - Charles Bernard Okalebo
- Department of Paediatrics, Mbale Regional Referral Hospital, Mbale, PO Box 1966, Uganda.,Mbale Clinical Research Institute, Mbale, PO Box 1966, Uganda
| | - Rita Muhindo
- Department of Paediatrics, Mbale Regional Referral Hospital, Mbale, PO Box 1966, Uganda.,Mbale Clinical Research Institute, Mbale, PO Box 1966, Uganda
| | - Ayub Mpoya
- Clinical Trials Facility, KEMRI-Wellcome Trust Research Programme, Kilifi, PO Box 230, Kenya
| | - Elaine Holmes
- Division of Computational and Systems Medicine, Imperial College, London, SW7 2AZ, UK
| | - Julian Marchesi
- Centre for Digestive and Gut Health, Imperial College, London, W2 1NY, UK
| | | | - Gary Frost
- Section for Nutrition Research, Department of Medicine, Imperial College, London, W12 ONN, UK
| | - Kathryn Maitland
- Department of Paediatrics, Imperial College, London, W2 1PG, UK.,Clinical Trials Facility, KEMRI-Wellcome Trust Research Programme, Kilifi, PO Box 230, Kenya
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133
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Devi J, Mishra GP, Sanwal SK, Dubey RK, Singh PM, Singh B. Development and characterization of penta-flowering and triple-flowering genotypes in garden pea (Pisum sativum L. var. hortense). PLoS One 2018; 13:e0201235. [PMID: 30059526 PMCID: PMC6066227 DOI: 10.1371/journal.pone.0201235] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Accepted: 07/11/2018] [Indexed: 11/19/2022] Open
Abstract
This study reports the development of a garden pea genotype 'VRPM-901-5' producing five flowers per peduncle at multiple flowering nodes, by using single plant selection approach from a cross 'VL-8 × PC-531'. In addition, five other stable genetic stocks, namely VRPM-501, VRPM-502, VRPM-503, VRPM-901-3 and VRPSeL-1 producing three flowers per peduncle at multiple flowering nodes were also developed. All these unique genotypes were of either mid- or late- maturity groups. Furthermore, these multi-flowering genotypes were identified during later generations (F4 onward), which might be because of fixation of certain QTLs or recessive gene combinations. Surprisingly, a common parent PC-531, imparting multi-flowering trait in ten cross combinations was identified. Thus, the genotype PC-531 seems to harbor some recessive gene(s) or QTLs that in certain combination(s) express the multi-flowering trait. The interaction between genotype and environment showed that temperature (11-20°C) plays a key role in expression of the multi-flowering trait besides genetic background. Furthermore, the possible relationship between various multi-flowering regulatory genes such as FN, FNA, NEPTUNE, SN, DNE, HR and environmental factors was also explored, and a comprehensive model explaining the multi-flowering trait in garden pea is proposed.
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Affiliation(s)
- Jyoti Devi
- ICAR-Indian Institute of Vegetable Research, Varanasi, India
| | - Gyan P. Mishra
- ICAR-Indian Institute of Vegetable Research, Varanasi, India
- ICAR-Indian Agricultural Research Institute, Pusa, New Delhi, India
| | - Satish K. Sanwal
- ICAR-Indian Institute of Vegetable Research, Varanasi, India
- ICAR- Central Soil Salinity Research Institute, Karnal, India
| | - Rakesh K. Dubey
- ICAR-Indian Institute of Vegetable Research, Varanasi, India
| | | | - Bijendra Singh
- ICAR-Indian Institute of Vegetable Research, Varanasi, India
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134
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Lan Y, Chen B, Rao J. Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.02.021] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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135
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Dar AA, Jan I, Wani AA, Mubashir S, Sofi KA, Sofi JA, Dar IH. Risk assessment, dissipation behavior and persistence of quinalphos in/on green pea by gas chromatography with electron capture detector. J Sep Sci 2018; 41:2380-2385. [PMID: 29505694 DOI: 10.1002/jssc.201701543] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 02/21/2018] [Accepted: 02/21/2018] [Indexed: 11/12/2022]
Abstract
Chemical investigation was carried out to examine the risk assessment, dissipation behavior, persistence, and half-life period of quinalphos in/on green pea fruit by spraying quinalphos at fruiting stage followed by another application after 10-day interval. The samples were extracted by using the quick, easy, cheap, effective, rugged, and safe method, and the residues of quinalphos were analyzed by gas chromatography with electron capture detector. Herein, we report a novel, accurate, and cost-effective gas chromatography method for the determination of average deposits of quinalphos in/on green pea. The initial deposits and half-life of quinalphos were found to be 1.20 mg/kg and 2.77 days, respectively, following the application of insecticide. Residues of quinalphos reached below detection limit of 0.05 mg/kg after 10 days at recommended dosage. For risk assessment studies, the tenth day will be safe for consumers for consumption of green pea. The developed method is simple, selective, and repeatable, and it can be extended for quinalphos-based standardization of herbal formulations containing green pea and its use in pesticide industries.
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Affiliation(s)
- Alamgir A Dar
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
| | - Ishrat Jan
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
| | - Ashraf A Wani
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
| | - Sofi Mubashir
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
| | - Khurshid A Sofi
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
| | - Javid A Sofi
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
| | - Irshad H Dar
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, Jammu & Kashmir, India
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136
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Effect of Processing on Postprandial Glycemic Response and Consumer Acceptability of Lentil-Containing Food Items. Foods 2018; 7:foods7050076. [PMID: 29751679 PMCID: PMC5977096 DOI: 10.3390/foods7050076] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2018] [Revised: 05/01/2018] [Accepted: 05/08/2018] [Indexed: 12/11/2022] Open
Abstract
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.
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137
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Jan I, Dar AA, Mubashir S, Alam Wani A, Mukhtar M, Sofi KA, Dar IH, Sofi JA. Quantification, dissipation behavior and risk assessment of ethion in green pea by gas chromatography-electron capture detector. J Sep Sci 2018; 41:1990-1994. [PMID: 29377614 DOI: 10.1002/jssc.201701150] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2017] [Revised: 01/15/2018] [Accepted: 01/15/2018] [Indexed: 12/11/2022]
Abstract
Residue investigation was carried out to scrutinize the persistence, dissipation behavior, half-life, and risk assessment of ethion on green pea fruit by spraying ethion at the fruiting stage followed by another application at 10 day intervals. The samples were extracted by using a quick, easy, low-cost, effective, rugged, and safe method, and the residues of ethion were analyzed by gas chromatography with electron capture detection. Here we report a novel, accurate, and cost-effective gas chromatography method for the determination of average deposits of ethion on green pea. The initial deposits were found to be 4.65 mg/kg following the application of insecticide. Residues of ethion reached below the detection limit of 0.10 mg/kg after 25 days at recommended dosage. The half-life of ethion was found to be 4.62 days. For risk assessment studies, the 25th day will be safe for consumers for the consumption of green peas. The developed method is simple, sensitive, selective, and repeatable and can be extended for ethion-based standardization of herbal formulations containing green pea and its use in pesticide industries.
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Affiliation(s)
- Ishrat Jan
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Alamgir A Dar
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Sofi Mubashir
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Ashraf Alam Wani
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Malik Mukhtar
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Khurshid A Sofi
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Irshad H Dar
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
| | - Javid A Sofi
- Research Centre for Residue and Quality Analysis, Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), Srinagar, J&K, India
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138
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Edwards CH, Maillot M, Parker R, Warren FJ. A comparison of the kinetics of in vitro starch digestion in smooth and wrinkled peas by porcine pancreatic alpha-amylase. Food Chem 2018; 244:386-393. [PMID: 29120798 DOI: 10.1016/j.foodchem.2017.10.042] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2017] [Revised: 09/15/2017] [Accepted: 10/09/2017] [Indexed: 11/19/2022]
Abstract
This study describes the impact of crop genetics and processing in two pea lines (Pisum sativum L.) on starch digestion kinetics. Mutation at the rugosus (r) locus leads to wrinkled pea seeds, a reduction in starch content and a lower extent of in vitro starch digestibility. The Logarithm of Slope (LOS) kinetic model was used to analyse digestion curves obtained using porcine pancreatic α-amylase for a range of particle size fractions. Changes in starch structure induced by the r mutation led to clear differences in starch digestion kinetics for purified starches and pea flours. Larger particle size fractions showed slower starch digestion relative to the purified starch, but significant differences still existed between r and wild type pea lines. It is expected that this work will help inform the design of future studies where both starch structure and food structure are important determinants of digestion behaviour.
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Affiliation(s)
- Cathrina H Edwards
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Marie Maillot
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK; AgroSup Dijon, National Superior Institute of Agronomic Sciences, Food and the Environment, Dijon, France
| | - Roger Parker
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Frederick J Warren
- Food and Health, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK.
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139
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Xipsiti M, Marzara S, Calles T. International Year of Pulses: Keeping the momentum beyond 2016. NUTR BULL 2017. [DOI: 10.1111/nbu.12295] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- M. Xipsiti
- Food and Agriculture Organization of the United Nations Rome Italy
| | - S. Marzara
- Food and Agriculture Organization of the United Nations Rome Italy
| | - T. Calles
- Food and Agriculture Organization of the United Nations Rome Italy
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140
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Hashemi Z, Fouhse J, Im HS, Chan CB, Willing BP. Dietary Pea Fiber Supplementation Improves Glycemia and Induces Changes in the Composition of Gut Microbiota, Serum Short Chain Fatty Acid Profile and Expression of Mucins in Glucose Intolerant Rats. Nutrients 2017; 9:E1236. [PMID: 29137145 PMCID: PMC5707708 DOI: 10.3390/nu9111236] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/01/2017] [Accepted: 11/09/2017] [Indexed: 12/12/2022] Open
Abstract
Several studies have demonstrated the beneficial impact of dried peas and their components on glucose tolerance; however, the role of gut microbiota as a potential mediator is not fully examined. In this study, we investigated the effect of dietary supplementation with raw and cooked pea seed coats (PSC) on glucose tolerance, microbial composition of the gut, select markers of intestinal barrier function, and short chain fatty acid profile in glucose intolerant rats. Male Sprague Dawley rats were fed high fat diet (HFD) for six weeks to induce glucose intolerance, followed by four weeks of feeding PSC-supplemented diets. Cooked PSC improved glucose tolerance by approximately 30% (p < 0.05), and raw and cooked PSC diets reduced insulin response by 53% and 56% respectively (p < 0.05 and p < 0.01), compared to HFD (containing cellulose as the source of dietary fiber). 16S rRNA gene sequencing on fecal samples showed a significant shift in the overall microbial composition of PSC groups when compared to HFD and low fat diet (LFD) controls. At the family level, PSC increased the abundance of Lachnospiraceae and Prevotellaceae (p < 0.001), and decreased Porphyromonadaceae (p < 0.01) compared with HFD. This was accompanied by increased mRNA expression of mucin genes Muc1, Muc2, and Muc4 in ileal epithelium (p < 0.05). Serum levels of acetate and propionate increased with raw PSC diet (p < 0.01). These results indicate that supplementation of HFD with PSC fractions can improve glycemia and may have a protective role against HFD-induced alterations in gut microbiota and mucus layer.
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Affiliation(s)
- Zohre Hashemi
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Janelle Fouhse
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Hyun Seun Im
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
| | - Catherine B Chan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
- Department of Physiology, University of Alberta, Edmonton, AB T6G 2H7, Canada.
| | - Benjamin P Willing
- Department of Physiology, University of Alberta, Edmonton, AB T6G 2H7, Canada.
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141
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Klug TV, Martínez-Sánchez A, Gómez PA, Collado E, Aguayo E, Artés F, Artés-Hernández F. Improving quality of an innovative pea puree by high hydrostatic pressure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4362-4369. [PMID: 28573756 DOI: 10.1002/jsfa.8454] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 03/24/2017] [Accepted: 05/28/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The food industry is continuously innovating to fulfill consumer demand for new, healthy, ready-to-eat products. Pea purees could satisfy this trend by increasing the intake of legumes, which are an important source of nutrients. Moreover, sensorial properties like viscosity could be improved by high hydrostatic pressure (HHP). In this study the effect of a boiling treatment (10 min) followed by HHP at 550 kPa (0, 5 or 10 min) on the rheological properties, associated with enzymatic activity and particle size, as well as on the microbial and sensory quality of a pea-based puree stored for 36 days at 5 °C, has been assessed. RESULTS The particle size of pea puree decreased after all processing treatments, but increased during storage in HHP-treated samples. Conversely, boiling treatment showed an increase in polygalacturonase activity at the end of the storage period, with a decrease in particle size, viscosity and stability. However, 5 min of 550 kPa HHP showed the highest mean particle size, mean surface diameter and viscosity regarding the remaining treatments. The microbial load remained low during storage. CONCLUSIONS HHP treatment can be used by the food industry to improve the rheological properties, viscosity and stability of pea purees. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Tâmmila Venzke Klug
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Ascensión Martínez-Sánchez
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Elena Collado
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Encarna Aguayo
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Francisco Artés
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
| | - Francisco Artés-Hernández
- Department of Food Engineering, Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena, Cartagena (Murcia), Spain
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142
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Collado E, Venzke Klug T, Martínez-Sánchez A, Artés-Hernandez F, Aguayo E, Artés F, Fernández JA, Gómez PA. Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4370-4378. [PMID: 28671335 DOI: 10.1002/jsfa.8513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 06/16/2017] [Accepted: 06/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth. RESULTS The combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modified atmosphere (MAP) at 1 or 4 °C on quality was analysed. After 14 days, greenness and vitamin C had decreased, especially in the SH-disinfected samples. Total phenols and antioxidant capacity were not affected by disinfection. Proteins levels fell by around 27%, regardless of the sanitizer and storage temperature. Compared with the initial microbial load, samples stored at 1 °C showed an increase of 1 log CFU g-1 in psychrophiles when treated with SH, whereas no increase of note occurred with ASC. In general, microbial counts were always below 3 log CFU g-1 for all the treatments. CONCLUSION Immature pea seeds could be stored for 14 days at 1-4 °C under MAP with only minor quality changes. Disinfection with ASC resulted in better sensory quality, higher content of vitamin C and lower psychrophile counts. More research is needed to analyse the effect of these treatments on other quality parameters. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Elena Collado
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
| | - Tâmmila Venzke Klug
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Ascensión Martínez-Sánchez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Francisco Artés-Hernandez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Francisco Artés
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Juan A Fernández
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Horticulture, UPCT, Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
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143
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Jiang S, Ding J, Andrade J, Rababah TM, Almajwal A, Abulmeaty MM, Feng H. Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. ULTRASONICS SONOCHEMISTRY 2017; 38:835-842. [PMID: 28411065 DOI: 10.1016/j.ultsonch.2017.03.046] [Citation(s) in RCA: 224] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Revised: 03/10/2017] [Accepted: 03/27/2017] [Indexed: 05/23/2023]
Abstract
The effect of a pH-shifting and ultrasound combined process on the functional properties and structure of pea protein isolate (PPI) was investigated. PPI dispersions were adjusted to pH 2, 4, 10, or 12, treated by power ultrasound for 5min, and incubated for 1h before the sample pH was brought back to neutral. After treatment, water solubility, protein aggregate size, solution turbidity, surface hydrophobicity (Ho), free sulfhydryl content (SH), and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of the soluble PPI were determined. pH-shifting at pH 12 and ultrasound combined treatment (pH12-US) significantly improved protein properties, while property modification of the samples treated under acidic conditions was less pronounced. The pH12-US treated PPI had a solubility seven times higher than the control, reaching an average particle size of 45.2nm. In addition, the pH12-US treated PPI significantly improved Ho due to disulfide bonds disruption, and produced more protein sub-units than other treatments. The soluble PPI obtained through this process may be a promising emulsifier for the enrichment of fat-soluble nutrients in foods.
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Affiliation(s)
- Shanshan Jiang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 W Pennsylvania Ave., Urbana, IL 61801, United States
| | - Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 W Pennsylvania Ave., Urbana, IL 61801, United States
| | - Juan Andrade
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 W Pennsylvania Ave., Urbana, IL 61801, United States
| | - Taha M Rababah
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- College of Applied Medical Sciences, King Saud University, Saudi Arabia
| | | | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 W Pennsylvania Ave., Urbana, IL 61801, United States.
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144
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Mondal S, Kumar M, Haque S, Kundu D. Phytotoxicity of glyphosate in the germination of Pisum sativum and its effect on germinated seedlings. ENVIRONMENTAL HEALTH AND TOXICOLOGY 2017; 32:e2017011. [PMID: 28728354 PMCID: PMC5704570 DOI: 10.5620/eht.e2017011] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Accepted: 08/08/2017] [Indexed: 05/12/2023]
Abstract
The present study evaluated the effects of glyphosate on Pisum sativum germination as well as its effect on the physiology and biochemistry of germinated seedlings. Different physico-chemical biomarkers, viz., chlorophyll, root and shoot length, total protein and soluble sugar, along with sodium and potassium concentration, were investigated in germinated seedlings at different glyphosate concentrations. This study reports the influence of different concentrations of glyphosate on pea seeds and seedlings. Physicochemical biomarkers were significantly changed by glyphosate exposure after 15 days. The germination of seedlings under control conditions (0 mg/L) was 100% after 3 days of treatment but at 3 and 4 mg/L glyphosate, germination was reduced to 55 and 40%, respectively. Physiological parameters like root and shoot length decreased monotonically with increasing glyphosate concentration, at 14 days of observation. Average root and shoot length (n=30 in three replicates) were reduced to 14.7 and 17.6%, respectively, at 4 mg/L glyphosate. Leaf chlorophyll content also decreased, with a similar trend to root and shoot length, but the protein content initially decreased and then increased with an increase in glyphosate concentration to 3 mg/L. The study suggests that glyphosate reduces the soluble sugar content significantly, by 21.6% (v/v). But internal sodium and potassium tissue concentrations were significantly altered by glyphosate exposure with increasing concentrations of glyphosate. Biochemical and physiological analysis also supports the inhibitory effect of glyphosate on seed germination and biochemical effects on seedlings.
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Affiliation(s)
- Subinoy Mondal
- Department of Environmental Science, Shyamsundar College, Syamsundar, India
- Department of Environmental Science, University of Burdwan, Burdwan, India
| | - Mousumi Kumar
- Department of Environmental Science, Shyamsundar College, Syamsundar, India
| | - Smaranya Haque
- Department of Environmental Science, University of Burdwan, Burdwan, India
| | - Debajyoti Kundu
- Department of Environmental Science, University of Burdwan, Burdwan, India
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145
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Abdullah MMH, Marinangeli CPF, Jones PJH, Carlberg JG. Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis. Nutrients 2017; 9:E793. [PMID: 28737688 PMCID: PMC5537906 DOI: 10.3390/nu9070793] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 07/18/2017] [Accepted: 07/19/2017] [Indexed: 02/07/2023] Open
Abstract
Consumption of dietary pulses, including beans, peas and lentils, is recommended by health authorities across jurisdictions for their nutritional value and effectiveness in helping to prevent and manage major diet-related illnesses of significant socioeconomic burden. The aim of this study was to estimate the potential annual healthcare and societal cost savings relevant to rates of reduction in complications from type 2 diabetes (T2D) and incidence of cardiovascular disease (CVD) following a low glycemic index (GI) or high fiber diet that includes pulses, or 100 g/day pulse intake in Canada, respectively. A four-step cost-of-illness analysis was conducted to: (1) estimate the proportions of individuals who are likely to consume pulses; (2) evaluate the reductions in established risk factors for T2D and CVD; (3) assess the percent reduction in incidences or complications of the diseases of interest; and (4) calculate the potential annual savings in relevant healthcare and related costs. A low GI or high fiber diet that includes pulses and 100 g/day pulse intake were shown to potentially yield Can$6.2 (95% CI $2.6-$9.9) to Can$62.4 (95% CI $26-$98.8) and Can$31.6 (95% CI $11.1-$52) to Can$315.5 (95% CI $110.6-$520.4) million in savings on annual healthcare and related costs of T2D and CVD, respectively. Specific provincial/territorial analyses suggested annual T2D and CVD related cost savings that ranged from up to Can$0.2 million in some provinces to up to Can$135 million in others. In conclusion, with regular consumption of pulse crops, there is a potential opportunity to facilitate T2D and CVD related socioeconomic cost savings that could be applied to Canadian healthcare or re-assigned to other priority domains. Whether these potential cost savings will be offset by other healthcare costs associated with longevity and diseases of the elderly is to be investigated over the long term.
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Affiliation(s)
- Mohammad M H Abdullah
- Department of Human Nutritional Sciences and Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada.
- Department of Food Science and Nutrition, Kuwait University, Kuwait City 10002, Kuwait.
| | | | - Peter J H Jones
- Department of Human Nutritional Sciences and Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada.
| | - Jared G Carlberg
- Department of Agribusiness & Agricultural Economics, University of Manitoba, Winnipeg, MB R2C 0A1, Canada.
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146
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Melini F, Melini V, Luziatelli F, Ruzzi M. Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Compr Rev Food Sci Food Saf 2017; 16:1101-1122. [PMID: 33371611 DOI: 10.1111/1541-4337.12279] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/25/2017] [Accepted: 05/26/2017] [Indexed: 12/31/2022]
Abstract
The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.
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Affiliation(s)
- Francesca Melini
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Valentina Melini
- Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Francesca Luziatelli
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
| | - Maurizio Ruzzi
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
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147
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Bibi S, de Sousa Moraes LF, Lebow N, Zhu MJ. Dietary Green Pea Protects against DSS-Induced Colitis in Mice Challenged with High-Fat Diet. Nutrients 2017; 9:E509. [PMID: 28524086 PMCID: PMC5452239 DOI: 10.3390/nu9050509] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2017] [Revised: 05/12/2017] [Accepted: 05/15/2017] [Indexed: 02/07/2023] Open
Abstract
Obesity is a risk factor for developing inflammatory bowel disease. Pea is unique with its high content of dietary fiber, polyphenolics, and glycoproteins, all of which are known to be health beneficial. We aimed to investigate the impact of green pea (GP) supplementation on the susceptibility of high-fat diet (HFD)-fed mice to dextran sulfate sodium (DSS)-induced colitis. Six-week-old C57BL/6J female mice were fed a 45% HFD or HFD supplemented with 10% GP. After 7-week dietary supplementation, colitis was induced by adding 2.5% DSS in drinking water for 7 days followed by a 7-day recovery period. GP supplementation ameliorated the disease activity index score in HFD-fed mice during the recovery stage, and reduced neutrophil infiltration, mRNA expression of monocyte chemoattractant protein-1 (MCP-1) and inflammatory markers interleukin (IL)-6, cyclooxygenase-2 (COX-2), IL-17, interferon-γ (IFN-γ), and inducible nitric oxide synthase (iNOS) in HFD-fed mice. Further, GP supplementation increased mucin 2 content and mRNA expression of goblet cell differentiation markers including Trefoil factor 3 (Tff3), Krüppel-like factor 4 (Klf4), and SAM pointed domain ETS factor 1 (Spdef1) in HFD-fed mice. In addition, GP ameliorated endoplasmic reticulum (ER) stress as indicated by the reduced expression of Activating transcription factor-6 (ATF-6) protein and its target genes chaperone protein glucose-regulated protein 78 (Grp78), the CCAAT-enhancer-binding protein homologous protein (CHOP), the ER degradation-enhancing α-mannosidase-like 1 protein (Edem1), and the X-box binding protein 1 (Xbp1) in HFD-fed mice. In conclusion, GP supplementation ameliorated the severity of DSS-induced colitis in HFD-fed mice, which was associated with the suppression of inflammation, mucin depletion, and ER stress in the colon.
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Affiliation(s)
- Shima Bibi
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
| | | | - Noelle Lebow
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
| | - Mei-Jun Zhu
- School of Food Science, Washington State University, Pullman, WA 99164, USA.
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148
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Zhou QC, Liu N, Feng CX. Research on the effect of papain co-extrusion on pea protein and enzymolysis antioxidant peptides. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13301] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Quan-Cheng Zhou
- Agricultural Engineering and Food Science Institute for Shandong University of Technology; Zibo 255049 China
| | - Na Liu
- Agricultural Engineering and Food Science Institute for Shandong University of Technology; Zibo 255049 China
| | - Chuan-Xing Feng
- Agricultural Engineering and Food Science Institute for Shandong University of Technology; Zibo 255049 China
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149
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Xing Q, Xing X, Zhang Z, Hu X, Liu F. A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13328] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xiaohui Xing
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xinjuan Hu
- College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Fangliang Liu
- College of Agronomy; Northwest A&F University; Yangling Shaanxi 712100 China
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150
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Zanello P. The competition between chemistry and biology in assembling iron–sulfur derivatives. Molecular structures and electrochemistry. Part V. {[Fe4S4](SCysγ)4} proteins. Coord Chem Rev 2017. [DOI: 10.1016/j.ccr.2016.10.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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