Characterization of protein isolate from Sesamum indicum seed: In vitro protein digestibility, amino acid profile, and some functional properties

Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications

The intake of plant-based proteins is rapidly growing around the world due to their nutritional and functional properties, as well as growing demand for vegetarian and vegan diets. Mung bean seeds have been traditionally consumed in Asian countries due to their unique botanical and health-promoting characteristics. In recent years, mung bean protein isolate (MBPI) has attracted much attention due to its ideal techno-functional features, such as water and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties. Therefore, it can be utilized in a native or modified form in different food sectors, such as biodegradable/edible films, colloidal systems, and plant-based alternative products. This study provides a comprehensive review on the extraction methods, amino acid profile, structure, physicochemical properties, modifications, and food applications of MBPI.

A comprehensive review on nutritional, nutraceutical, and industrial perspectives of perilla (Perilla frutscens L.) seeds - An orphan oilseed crop

There is a growing need to mainstream orphan or underutilized crops to enhance nutritional security and sustainable agriculture. Among these, Perilla frutescens L. is an important crop due to its rich nutritional and phytochemical content which makes it significant in nutrition, medicine, and industrial sector. Perilla seeds are mainly rich in ω-3 fatty acids, dietary fiber, amino acids, vitamins, and minerals, high α-linolenic acid, which contributes to their health benefits. This review explores the nutritional profile of perilla seeds and highlights its unique composition compared to other oilseed crops. It also analyzes the phytochemical components of perilla seeds and their various biological activities, including antioxidant, antidiabetic, antiobesity, cardioprotective, anticancer, antimicrobial, neuroprotective, and anti-inflammatory effects. These activities demonstrate the potential of perilla seeds in both pharmaceutical and food sectors. The review also covers recent advancements in genomics and transgenic research discussing potential areas for crop improvement. Additionally, it explores the use of perilla seeds in functional foods, blending perilla oil with other oils, and their applications in enhancing product formulations. This review offers valuable insights for researchers, students, policymakers, environmentalists, and industry professionals by detailing the potential of perilla seeds across various sectors. The findings support sustainable agriculture, crop diversification, and innovative product development, thus contributing to the integration of perilla into mainstream agriculture.

Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends

Hydrocolloids have proven effective in improving the texture of surimi gels, yet their application in plant-based seafood analogues remains underexplored. This study aimed to develop a hydrocolloid blend comprising methylcellulose (MC), curdlan gum (CG), and high-acyl gellan gum (GG) to achieve a surimi-like texture in plant-based fish cakes (PBFC) made from brown rice and pea protein isolates. The research showcased that higher MC concentration boosted protein powder's heated oil holding capacity, while CG concentration increments lowered it. However, heated water holding capacity remained stable despite changes in MC and GG levels. Incorporating hydrocolloids elevated PBFC moisture content, decreasing expressible moisture and oil amounts with rising MC, CG and GG concentrations. PBFC hardness increased with higher hydrocolloid levels and was influenced by temperature, while springiness remained unaffected. GG helped maintain storage modulus (G') during PBFC cooling at higher concentrations, whereas the opposite effect was observed for MC. Analytically, higher MC concentrations reduced protein digestibility, while increased GG concentrations appeared to enhance it. Microstructural analysis corroborated these findings, with more protein aggregates in PBFC containing 3.8% MC and fewer in PBFCs with 6% CG and 3% GG. Consumer evaluations indicated that PBFC formulated with 1% MC, 3% CG, and 1.5% GG matched the springiness of commercial surimi-tofu fish cake, though it received slightly lower overall liking scores. In conclusion, the combined use of these three hydrocolloids demonstrated the potential to enhance the physical properties of PBFC and modify protein digestibility, offering insights into the development of innovative plant-based seafood analogues.

Unveiling the molecular mechanisms of pigmentation control in Queen Loach, Botia dario (Hamilton, 1822): Insights from sesame seed and marigold-induced antityrosinase effects

Fish pigmentation study can reveal understandings in dermatological research based on functional genomics. Cultured ornamental fish becomes dull coloured and antityrosinase activity through sesame seed may enhance skin colour, which has not been studied. Botia dario is an indigenous fish, having ornamental and aesthetic value and can be studied as a model for fish pigmentation genetics. In this study, fish specimens were fed with 15% marigold petal meal along with 5, 10 and 15% w/w sesame seed in diet. Pigmentation genes, that is, tyr, tyrp1a, asip1, gnaq, kitlga, mc1r, mitf, pax7a, rab38, slc7a11, sox9a, sox10, csf1r, bcdo2 and gsta2 in skin and immunogens, that is, il20, nramp, tlr9 and trail in kidney were studied. Gene expression in tissues revealed enhanced pigmentation and immunity as well as the role of tyr, tyrp1a and asip1 in pigmentation. Immunogenes and blood parameters confirmed the best pigmentation diet. Colorimetric analysis also showed the enhancement of pigmentation. Insights from sesame seed and marigold-induced antityrosinase effects will be applied in aquaculture to develop natural, dietary formulations that will enhance pigmentation in ornamental fish, leading to improved skin colour and market value.

The Nutritional and Functional Properties of Protein Isolates from Defatted Chia Flour Using Different Extraction pH

This study aims to determine the effects of various alkaline pHs on the nutritional and functional properties of protein isolated from defatted chia flour (DCF). The DCF isolated using alkali extraction method at pH 8.5, 10.0, and 12.0 were coded as CPI-8.5, CPI-10.0, and CPI-12.0, respectively. The highest extraction yield and protein recovery yield was demonstrated by CPI-12.0 (19.10 and 59.63%, respectively), with a total protein content of 74.53%, and glutelin showed the highest portion (79.95%). The CPI-12.0 also demonstrated the most elevated essential (36.87%), hydrophobic (33.81%), and aromatic (15.54%) amino acid content among other samples. The DCF exhibited the highest water (23.90 gg-1) and oil (8.23 gg-1) absorption capacity, whereas the CPI-8.5 showed the highest protein solubility (72.31%) at pH 11. DCF demonstrated the highest emulsifying capacity at pH 11 (82.13%), but the highest stability was shown at pH 5 (82.05%). Furthermore, CPI-12.0 at pH 11 shows the highest foaming capacity (83.16%) and stability (83.10%). Despite that, the CPI-10.0 manifested the highest antioxidant capacity (DPPH: 42.48%; ABTS: 66.23%; FRAP: 0.19), as well as ACE-I (35.67%). Overall, the extraction pH had significant effects in producing chia protein isolates (CPI) with improved nutritional and functional qualities.

Use of titanium dioxide doped multi-wall carbon nanotubes as promoter for the growth, biochemical indices of Sesamum indicum L. under heat stress conditions

The behavior of multi-walled carbon nanotubes (MWCNTs) and titanium dioxide nanoparticles (TiO2 NPs) as plant growth enhancers was still unclear; however, in this study, the effects of MWCNTs, TiO2NPs, 5%TiO2@MWCNTs, 10%TiO2@MWCNTs and 15%TiO2@MWCNTs on physical and biochemical contents in Sesamum indicum L. under heat stress conditions were studied. The content of malondialdehyde (MDA) and hydrogen peroxide (H2O2) concentrations were reduced by the spraying MWCNTs and TiO2 NPs on plants. The hydrogen peroxide (H2O2) content was reduced by 49.02% in plants treated with 15%TiO2@MWCNTs while 42.14% reduction was found in plants treated with 10%TiO2@MWCNTs. The proportion of oil and the peroxidase enzyme activity in plants treated with 15%TiO2@MWCNTs were increased by 48.99%, for the oil content, and 2.39 times for POD activity respected to the stressed plants. The proportion of unsaturated fatty acids increased in plants treated with 15%TiO2@MWCNTs, 10%TiO2@MWCNTs and TiO2 NPs by 2.7, 2.52, and 2.09 times, respectively, greater than the control of the Shandweel-3 variety. Finally, plants treated with 15%TiO2@MWCNTs showed increases in seed yield and weight 1000-seeds by 4.42 and 1.67 times, respectively. These findings suggest that TiO2@MWCNTs more effective than separated MWCNTs and TiO2 NPs in improve plant growth. In addition, the cultivar Shandweel-3 showed an improvement in growth indicators more than the Giza-32 cultivar.

Effects of sesame (Sesamum indicum L.) and bioactive compounds (sesamin and sesamolin) on inflammation and atherosclerosis: A review

Inflammation, oxidative stress, obesity, infection, hyperlipidemia, hypertension, and diabetes are the main causes of atherosclerosis, which in the long term lead to hardening of the arteries. In the current study, we reviewed recent findings of the mechanism of sesame and its active compounds of sesamin and sesamolin regulates on atherosclerosis. Sesame can decrease the lipid peroxidation and affect the enzymes, which control the balance of oxidative status in the body. Besides modulating the inflammatory cytokines, sesame regulates the main mediators of the signaling pathways in the process of inflammation, such as prostaglandin E2 (PGE2), nuclear factor kappa light-chain enhancer of activated B cells (NF-kB) and peroxisome proliferator-activated receptor gamma (PPAR-γ). Sesame decreases the growth of different pathogens. It fights against obesity and helps to reduce weight, body mass index (BMI), waist circumference, and lipid count of serum and liver. In addition to lowering fasting blood sugar (FBS), it decreases the hemoglobin A1c (HbA1c) and glucose levels and improves insulin function. With high content of linoleic acid, α-linolenic acid, and total polyunsaturated fatty acid (PUFA), sesame efficiently controls the blood plasma lipids and changes the lipid profile. In the case of hypertension, it maintains the health of endothelium through multiple mechanisms and conserves the response of the arteries to vasodilation. PUFA in sesame suppresses blood clotting and fibrinogen activity. All the mentioned properties combat atherosclerosis and hardening of blood vessels, which are detailed in the present review for sesame.

Composition, Structure, and Techno-Functional Characteristics of the Flour, Protein Concentrate, and Protein Isolate from Purslane (Portulaca oleracea L.) Seeds

One potential avenue to increase the production of valuable protein ingredients for the food industry is developing vegetable proteins from non-traditional plant sources. In the present study, the composition, structure and techno-functional characteristics of defatted purslane flour (DF), protein concentrate (PC), and protein isolate (AP) were investigated. The results revealed that DF, PC, and PI contained low levels of moisture, ash, and fat. However, there were significant differences (P < 0.05) in protein content between DF, PC, and PI (32.9, 60.8 and 90.9%, respectively). The techno-functional characteristics of purslane proteins were enhanced by processing purslane flour into PC and PI products. Furthermore, the ratios of total essential amino acids to total amino acids in purslane protein samples were well above that stated for ideal food proteins. SDS-PAGE analysis indicated three subunits of protein in DF, PC, and PI. Scanning electron microscopy revealed that DF exhibited a compact-like structure; PC had a small, flaky, but porous type of particle, and PI had an intact flake-like structure. The FTIR analysis revealed that some alterations in the secondary structure of protein were occurred. In summary, purslane proteins can be considered new functional food ingredients with different nutritional and technological characteristics.

Antioxidant, Anti-Diabetic, Anti-Obesity, and Antihypertensive Properties of Protein Hydrolysate and Peptide Fractions from Black Sesame Cake

A low-value by-product of cold-pressed sesame oil is defatted black sesame cake (DBSC). The remaining protein and essential amino acids may be utilized as a renewable biological source to produce bioactive products. The bioactivities of the protein hydrolysate from black sesame cake and its peptide fractions were examined in this study for in vitro antioxidant activity and inhibition of DPP-IV, ACE, α-amylase, α-glucosidase, and pancreatic lipase. By using Flavourzyme to hydrolyze DBSC, followed by ultrafiltration, fractions with peptide sizes of <3, 3−10, and >10 kDa were obtained. According to the findings, the products of DBSC could neutralize free radicals and prevent ferric ion redox reactions. The highest inhibitory effects were shown with low Mw peptides (<3 kDa) against ACE, DPP-IV, α-amylase, and α-glucosidase. DBSC has demonstrated potential as a nutraceutical or functional ingredient for preventing and treating disorders associated with free radicals, such as diabetes, hypertension, and hyperglycemia.

Sesame seed protein: Amino acid, functional, and physicochemical profiles

Sesame (Sesamum indicum L.) is an erect herbaceous annual plant with flat seeds. It is one of the oldest cultivated oilseed plants in the world, especially popular in Africa and Asia. The present research objective was to describe a sesame protein isolate, i.e., its amino acid profile, functional and physicochemical properties, zeta potential, and hydrodynamic diameter. The surface charge and hydrodynamic diameter in aqueous solutions were obtained for standard sesame seeds, defatted sesame seeds, and the sesame protein isolate. Defatted sesame seeds yielded the following optimal parameters: salt concentration – 0.6 M, pH – 7, iso-electric point (pI) – 4. The sesame protein isolate was rich in methionine content, which is rare in other plant proteins, but its lysine content was lower than in other isolates. The sesame protein isolate displayed almost identical zeta potential profiles with its pH. The decreasing pH increased the zeta values gradually from the lowest negative value to the highest positive value. The zeta potentials of standard and defatted sesame seeds at pH 7 were –23.53 and –17.30, respectively. The hydrodynamic diameter of the sesame protein isolate (0.33 μm) was smaller than that of sesame seeds (2.64 μm) and defatted sesame seeds (3.02 μm). The sesame protein isolate had a water holding capacity of 1.26 g/g and an oil holding capacity of 3.40 g/g. Its emulsifying properties looked as follows: emulsion capacity – 51.32%, emulsion stability – 49.50%, emulsion activity index – 12.86 m2/g, and emulsion stability index – 44.96 min, respectively. These values are suitable for the sesame protein isolate and are consistent with the literature. The sesame protein isolate was a good source of protein (88.98%). Using sesame proteins as functional components can be an important basis for better knowledge of the relationship between electrical charge interactions in food matrices and the structure, stability, shelf life, texture, structural and functional properties of food. Research prospects include the effects of sesame protein isolates on various food systems.

Sesame (Sesamum indicum L.): A Comprehensive Review of Nutritional Value, Phytochemical Composition, Health Benefits, Development of Food, and Industrial Applications

Sesame (Sesamum indicum L.), of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipids and have many health benefits. A number of in vitro and in vivo studies and clinical trials have found sesame seeds to be rich in lignan-like active ingredients. They have antioxidant, cholesterol reduction, blood lipid regulation, liver and kidney protection, cardiovascular system protection, anti-inflammatory, anti-tumor, and other effects, which have great benefits to human health. In addition, the aqueous extract of sesame has been shown to be safe for animals. As an important medicinal and edible homologous food, sesame is used in various aspects of daily life such as food, feed, and cosmetics. The health food applications of sesame are increasing. This paper reviews the progress of research on the nutritional value, chemical composition, pharmacological effects, and processing uses of sesame to support the further development of more functionalities of sesame.

Amino Acid Profiling and SDS-PAGE Analysis of Protein Isolates Obtained from Nonconventional Sources

Proteins play an imperative role in enhancing the nutritional status of the human body. The present study was designed to determine the molecular weight of protein isolates prepared from defatted oilseeds, i.e., sesame, flaxseed, and canola, using SDS-PAGE. The electropherogram revealed protein bands ranging from 15 to 65 kDa. Furthermore, proteins were subjected to amino acid profiling followed by calculation of amino acid score with reference to requirement for preschool children. The amino acid profiling results indicated that sesame protein isolates (SPI) exhibited the highest values for aromatic amino acids, histidine, isoleucine, and valine. However, the maximum values for sulfur-containing amino acids were depicted by flaxseed protein isolates (FPI). Moreover, the lysine content was highest in canola protein isolates (CPI). Results indicated better profile and quality of proteins, capable to meet the requirements of essential amino acids, especially for preschoolers. Moreover, the values for the protein digestibility corrected amino acid score (PDCAAS) and in vitro protein digestibility (IVPD) were also determined. Conclusively, protein isolates from defatted oilseeds exhibit better-quality proteins with a balanced amino acid profile. By potential utilization in numerous food products, these proteins can play a pivotal role in fulfilling the nutritional requirements of individuals, especially in developing economies.

The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage

In this study, to improve the quality and shelf life of hamburgers, sesame meal protein hydrolysates (SPH) were produced using two enzymes of alcalase and flavourzyme and then four hamburger treatments: T1: control (10% soybean), T2: 1% SPH + soybean 9%, T3: 2% SPH + soybean 8%, and T4: 3% SPH + soybean 7% were prepared. Physicochemical properties were analyzed at the beginning of the storage period; microbial and chemical quality was evaluated at intervals of 0, 4, 8, 12, and 16 days. The results of SPH showed that alcalase enzyme can produce a SPH with a higher antioxidant properties (DPPH, FRAP, and beta-carotene-linoleic acid) (P < 0.05); therefore, this SPH was used for hamburger properties. According to the results, with the addition of SPH, moisture, fat, texture firmness decreased, protein, and brightness increased (P < 0.05), and all treatments had the allowable range. SPH replacement with soybean slowed down the increasing trend of oxidation and microbial spoilage (P < 0.05). In general, better results were observed in T3 and T4, which had a permissible range chemical and microbial index until the end of the storage period, as well as these treatments inhibited the growth of Staphylococcus aureus and Escherichia coli. Only T3 was approved by the evaluators.

Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality

Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.

Replacement of animal proteins in food: How to take advantage of nutritional and gelling properties of alternative protein sources

Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements. The protein concentration, essential amino acids (EAA) of all protein sources were analyzed with respect to human needs along with additional macronutrients of nutritional and energy interest (i.e. carbohydrates and lipids). New indexes are proposed to classify the alternative protein sources considering their EAA balance and how it may change during food processing. A global overview of all protein sources is provided including the quantity of food and associated caloric intakes required to fulfill our daily protein needs. As texture is a key parameter in food formulation, and is often influenced by protein gelation, we conducted an exhaustive review of the literature in a large scientific database on the ability of proteins from all sources to go through the sol-gel transition with the corresponding physical-chemical conditions. Traditional and innovative recipes are discussed and some improvement are proposed in terms of their ability to fulfill human needs for EAA and food and caloric intakes.

Bioactive and nutritional characterization of modeled and optimized consumer-ready flakes from pseudocereal (Amaranthus viridis), high-protein soymeal and modified corn starch

Flake is consumed in many parts of the world. Flakes are majorly prepared from cereals. However, most flakes are deficient in protein and some other healthful substances. High-protein soymeal is rich in protein, mineral, amino acids, antioxidants, and other healthful substances. Formulating flakes with high-protein soymeal would improve the health status of consumers. This work investigated consumer-ready flake from amaranth, high-protein soymeal, and modified corn starch produced under the optimized condition and characterized with the aim to develop models that would give a healthful consumer-ready flake. Amaranthus viridis, corn, and soybean grains were sorted, wet-cleaned, and dried. Soybean grains were processed into high-protein soymeal, starch was extracted from corn grains while A. viridis grains were processed into flour. Formulated flour mixtures were developed into flakes using three-level factorial categoric factor design of response surface methodology. The flakes were analyzed using standard procedures. Optimal flour mixtures of high-protein soymeal (34.78 g/100 g), amaranth (56.52 g/100 g), and modified corn starch (8.70 g/100 g) were established. Results showed the optimized flakes contained per 100 g: 29.05 g protein, 6.00 g fat, 4.10 g fibre, 3.84 g ash, 8.96 g moisture, 249.74 mg calcium, 272.35 mg magnesium, 12.08 mg iron, 618.42 mg phosphorus, 6.41 mg niacin, 4.85 mg pyridoxine, 0.21 g tannin, 1.85 mg phytate, 2.96 mg alkaloids, 908.24GAE total phenolics and 12.75mgRE flavonoids with good quality characteristics in amino acids. The study illustrated the feasibility of formulating quality consumer-ready flakes from amaranth, high-protein soymeal, and modified corn starch. The production process is scalable and could be employed for both domestic and industrial purposes.

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Dual-enzyme hydrolysis for preparation of ACE-inhibitory peptides from sesame seed protein: Optimization, separation, and identification

To prepare and identify ACE-inhibitory peptides originated from sesame seed protein, peptides with strong ACE-inhibitory activities were obtained via the optimization of protease and hydrolysis conditions, and these peptides were purified and identified by membrane separation, gel filtration, and liquid chromatography-mass spectrometry. Results showed that the dual-enzyme comprised alcalase and trypsin with the enzyme activity ratio of 3:7 was suitable to produce ACE-inhibitory peptides. The highest ACE-inhibitory activity of 98.10 ± 0.26% was obtained at the following parameters, pH 8.35, E/S ratio of 6,145 U/g, and hydrolysis time of 4.4 hr. ISGAQPSLR and VVISAPSK ranked the first and second ACE-inhibitory activity among 15 identified ACE-inhibitory peptides. Both peptides influenced ACE via binding with the S1 pocket, S2 pocket, and Zn²⁺ ion. ISGAQPSLR even impacted the S1' pocket. ISGAQPSLR and VVISAPSK acted as a competitive and noncompetitive inhibitor, respectively. ACE-inhibitory peptides derivated from sesame seed protein have potential applications in functional food. PRACTICAL APPLICATIONS: Although sesame seed protein is proven as the precursor of ACE-inhibitory peptide, preparing ACE-inhibitory peptide from sesame seed protein is still suffering from insufficient information on hydrolysis condition and the peptide sequence. Therefore, the performance of the typical protease on preparing ACE-inhibitory peptide from sesame seed protein has been evaluated, the effect of the amino acid composition of sesame seed protein and cleavage specificity of protease on the generation of ACE-inhibitory peptide has been investigated, hydrolysis conditions have been optimized, the peptide sequence has been identified to illuminate the effect of sesame seed protein fraction on the formation of ACE-inhibitory peptide and discuss the structural characteristics. ACE-inhibitory peptides originating from sesame seed protein could apply in functional food. It is promising for dual-enzyme hydrolysis to utilize in preparation of high-value bioactive peptides.

In vitro antioxidant and antihypertensive properties of sesame seed enzymatic protein hydrolysate and ultrafiltration peptide fractions

The objective of this study was to determine the in vitro antioxidant and antihypertensive potentials of sesame seed protein hydrolysate and its membrane ultrafiltration peptide fractions in comparison to the unhydrolyzed protein. Sesame seed protein isolate (SESPI) was prepared from the defatted sesame seed meal and then hydrolyzed using consecutive additions of pepsin and pancreatin to yield sesame protein hydrolysate (SESPH). The SESPH was subjected to membrane ultrafiltration consecutively to obtain fractions with peptide sizes of <1, 1-3, 3-5, and 5-10 kDa, respectively, which were then assayed for in vitro antioxidant and antihypertensive properties. The results showed that protein hydrolysis and fractionation led to significant (p < .05) increases in the content of hydrophobic amino acids. Radical scavenging and metal ion chelation were also significantly (p < .05) enhanced by these treatments. Inhibition of linoleic acid oxidation was stronger with the 1.0 mg/ml of sesame peptide samples in comparison to the mild inhibitory effect exhibited by the 0.5 mg/ml of samples. The <1 kDa peptide fraction was the most active inhibitor (81%) against angiotensin converting enzyme, whereas the bigger peptides (>3-5 and 5-10 kDa) were the most effective (75%-85% ) inhibitors against renin. These sesame products could be used as therapeutic agents in the development of health enhancing foods for the prevention and management of chronic diseases. PRACTICAL APPLICATIONS: Bioactive peptides have been produced from plant protein sources through in vitro enzymatic activities. Sesame seed peptides have demonstrated multifunctional potential to act as antioxidative and antihypertensive agents that could be utilized as ingredients for the development of novel functional foods and nutraceuticals.

Formulation and biochemical evaluation of designer diet enriched with botanicals for bone health

The study designed to evaluate the role of sesame, fenugreek flax, and nuts seeds as best alternatives for therapeutic agents to improve bone mineral status. Effect of these plant seeds on proximate composition, antioxidant potential, mineral, fatty acid, and amino acid profile of supplements was studied. The sesame, fenugreek, and flaxseeds were incorporated with nuts at level of 35% to develop supplement. Improved contents of protein, fat, and NFE were recorded in range of 25.72-32.23, 18.92-23.15, and 34.25%-39.59%, correspondingly. The antioxidant potential of supplements is high (450.56 mg GAE/ 100g) prepared with fenugreek followed by flaxseeds and sesame seeds. Calcium as fundamental bone mineral found greater (525.15%-790.21%) in seed-based supplement. Enhanced contents of Oleic, linoleic, and linolenic acids ranged 17.32-41.78, 21.72-44.23, and 1.00%-47.12%, respectively. Nutritional enriched supplements may be best alternatives for improving bone health by lowering osteoclast and increasing osteoblast mechanism in bone development.