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Muñoz-Pina S, Khvostenko K, García-Hernández J, Heredia A, Andrés A. In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.). Food Chem 2024; 455:139867. [PMID: 38823127 DOI: 10.1016/j.foodchem.2024.139867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 05/15/2024] [Accepted: 05/26/2024] [Indexed: 06/03/2024]
Abstract
Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia faba L.) fermented with Pleurotus ostreatus were examined as potential ingredients for food design. Solid-state fermentation enhanced the protein content by 16% with a rise in essential (25%) and non-essential (15%) amino acids while decreasing total carbohydrate content and tannin levels. Moreover, fermentation modified the amino acid profile released during digestion, increasing amino acids such as valine, isoleucine, and threonine, which are vital for health and development in childhood. Furthermore, the bioaccessible fraction of the fermented bean showed a 60% of ACE inhibition and improved magnesium bioaccessibility. Consequently, fava beans fermented with Pleurotus ostreatus emerged as a new ingredient in the development of new protein-rich snacks tailored for children and adolescents.
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Affiliation(s)
- Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain..
| | - Kateryna Khvostenko
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
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2
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McClements DJ. Designing healthier and more sustainable ultraprocessed foods. Compr Rev Food Sci Food Saf 2024; 23:e13331. [PMID: 38517032 DOI: 10.1111/1541-4337.13331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/20/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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3
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Zhang X, Khan NA, Yao E, Kong F, Chen M, Khan RU, Liu X, Zhang Y, Xin H. Effect of growing regions on morphological characteristics, protein subfractions, rumen degradation and molecular structures of various whole-plant silage corn cultivars. PLoS One 2024; 19:e0282547. [PMID: 38206945 PMCID: PMC10783724 DOI: 10.1371/journal.pone.0282547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Accepted: 06/02/2023] [Indexed: 01/13/2024] Open
Abstract
Little information exists on the variation in morphological characteristics, nutritional value, ruminal degradability, and molecular structural makeup of diverse whole-plant silage corn (WPSC) cultivars among different growing regions. This study investigated the between-regions (Beijing, Urumchi, Cangzhou, Liaoyuan, Tianjin) discrepancies in five widely used WPSC cultivars in China (FKBN, YQ889, YQ23, DK301 and ZD958), in terms of 1) morphological characteristics; 2) crude protein (CP) chemical profile; 3) Cornell Net Carbohydrate and Protein System (CNCPS) CP subfractions; 4) in situ CP degradation kinetics; and 5) CP molecular structures. Our results revealed significant growing region and WPSC cultivar interaction for all estimated morphological characteristics (P < 0.001), CP chemical profile (P < 0.001), CNCPS subfractions (P < 0.001) and CP molecular structural features (P < 0.05). Except ear weight (P = 0.18), all measured morphological characteristics varied among different growing regions (P < 0.001). Besides, WPSC cultivars planted in different areas had remarkably different CP chemical profiles and CNCPS subfractions (P < 0.001). All spectral parameters of protein primary structure of WPSC differed (P < 0.05) due to the growing regions, except amide II area (P = 0.28). Finally, the area ratio of amide I to II was negatively correlated with the contents of soluble CP (δ = -0.66; P = 0.002), CP (δ = -0.61; P = 0.006), non-protein nitrogen (δ = -0.56; P = 0.004) and acid detergent insoluble CP (δ = -0.43; P = 0.008), in conjunction with a positive correlation with moderately degradable CP (PB1; δ = 0.58; P = 0.01). In conclusion, the cultivar of DK301 exhibited high and stable CP content. The WPSC planted in Beijing showed high CP, SCP and NPN. The low rumen degradable protein of WPSC was observed in Urumchi. Meanwhile, above changes in protein profiles and digestibility were strongly connected with the ratio of amide I and amide II.
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Affiliation(s)
- Xinyue Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Nazir Ahmad Khan
- Department of Animal Nutrition, The University of Agriculture Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan
| | - Enyue Yao
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
| | - Fanlin Kong
- State Key Laboratory of Animal Nutrition, Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ming Chen
- College of Agronomy and Biotechnology, National Maize Improvement Center of China, China Agricultural University, Beijing, China
| | - Rifat Ullah Khan
- Department of Animal Nutrition, The University of Agriculture Peshawar, Peshawar, Khyber Pakhtunkhwa, Pakistan
| | - Xin Liu
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
| | - Yonggen Zhang
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
| | - Hangshu Xin
- College of Animal Science and Technology, Northeast Agricultural University, Harbin, China
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Kadam D, Kadam A, Tungare K, Arte P, Lele SS. An investigation of correlation between structural and functional properties of Nigella sativa protein isolate. J Food Biochem 2022; 46:e14391. [PMID: 36129194 DOI: 10.1111/jfbc.14391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 08/19/2022] [Accepted: 08/23/2022] [Indexed: 01/13/2023]
Abstract
The physicochemical characteristics, amino acid composition, and functional properties of Nigella sativa (NS) seedcake protein extracts were evaluated to establish their potential in nutraceuticals and functional foods. The highest yield (20.2%) of protein isolate (NSPI) from NS seedcake was achieved at an alkali concentration of 0.16 M, a buffer to sample ratio of 1/25 (w/v), extraction time, 15 min, and extraction temperature, 25°C. Amino acid analysis showed that the isolated protein is a good source of amino acids with a significant essential to total amino acid (E/TN) ratio. Further, the protein isolate exhibited maximum solubility at pH 11. The results of the physicochemical analysis clearly indicated that the protein isolate had good water and oil holding capacity, emulsification property, foaming capacity, and foaming stability. The secondary structure of NSPI contained α-helix, β-sheet, and β-turns. In addition, NSPI showed excellent antioxidant, anti-diabetic, and protein digestibility activities. From the experimental data, it could be concluded that NSPI could be an excellent source of proteins for the development of foods with promising functional properties. PRACTICAL APPLICATIONS: Nigella sativa seeds are frequently used as a natural food additive and have been a part of naturopathy for centuries due to their anti-inflammatory, antibacterial, anticancer, antidiabetic, immunomodulatory, and cardioprotective properties. Nigella sativa seedcakes obtained as by-products of the oil extraction process are rich in protein content and can be used as a sustainable source of dietary proteins to cater to a wide range of consumers. Being plant-based, they inherently possess several medicinal properties. Analyzing the physicochemical and functional properties of protein isolated from seedcakes allows us to optimize the protein extraction process while providing a better perspective on its potential in the nutraceuticals and food industries. It can be used as an energy supplement in animal feed as a source of protein to replace soybeans and barley. The antioxidant proteins when added to meat-based products have been known to protect the meat from oxidative stress as well as pathogenic organisms, thus, improving its shelf-life. Nigella sativa protein isolates have several applications in the pharmaceutical industry as well.
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Affiliation(s)
- Deepak Kadam
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Aayushi Kadam
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
| | - Kanchanlata Tungare
- School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Navi Mumbai, India
| | - Priyamvada Arte
- School of Biotechnology and Bioinformatics, D. Y. Patil Deemed to be University, Navi Mumbai, India
| | - Smita S Lele
- Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, India
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van den Berg LA, Mes JJ, Mensink M, Wanders AJ. Protein quality of soy and the effect of processing: A quantitative review. Front Nutr 2022; 9:1004754. [PMID: 36238463 PMCID: PMC9552267 DOI: 10.3389/fnut.2022.1004754] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Accepted: 08/25/2022] [Indexed: 11/30/2022] Open
Abstract
There is a growing demand for plant-based protein-rich products for human consumption. During the production of plant-based protein-rich products, ingredients such as soy generally undergo several processing methods. However, little is known on the effect of processing methods on protein nutritional quality. To gain a better understanding of the effect of processing on the protein quality of soy, we performed a quantitative review of in-vivo and in-vitro studies that assessed the indispensable amino acid (IAA) composition and digestibility of varying soy products, to obtain digestibility indispensable amino acids scores (DIAAS) and protein digestibility corrected amino acid scores (PDCAAS). For all soy products combined, mean DIAAS was 84.5 ± 11.4 and mean PDCAAS was 85.6 ± 18.2. Data analyses showed different protein quality scores between soy product groups. DIAAS increased from tofu, soy flakes, soy hulls, soy flour, soy protein isolate, soybean, soybean meal, soy protein concentrate to soymilk with the highest DIAAS. In addition, we observed broad variations in protein quality scores within soy product groups, indicating that differences and variations in protein quality scores may also be attributed to various forms of post-processing (such as additional heat-treatment or moisture conditions), as well as study conditions. After excluding post-processed data points, for all soy products combined, mean DIAAS was 86.0 ± 10.8 and mean PDCAAS was 92.4 ± 11.9. This study confirms that the majority of soy products have high protein quality scores and we demonstrated that processing and post-processing conditions can increase or decrease protein quality. Additional experimental studies are needed to quantify to which extent processing and post-processing impact protein quality of plant-based protein-rich products relevant for human consumption.
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Affiliation(s)
- Lisa A. van den Berg
- Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Jurriaan J. Mes
- Wageningen Food and Biobased Research, Wageningen University and Research, Wageningen, Netherlands
| | - Marco Mensink
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, Netherlands
| | - Anne J. Wanders
- Unilever Foods Innovation Centre, Unilever R&D, Wageningen, Netherlands
- *Correspondence: Anne J. Wanders
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Murashita K, Takakuwa F, Matsunari H, Yoshinaga H, Yamamoto T, Oku H, Furuita H. Effect of oral administration of a single bolus of six different protein sources on digestive physiology of red seabream Pagrus major juveniles. FISH PHYSIOLOGY AND BIOCHEMISTRY 2022; 48:939-954. [PMID: 35768739 DOI: 10.1007/s10695-022-01096-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 06/24/2022] [Indexed: 06/15/2023]
Abstract
To reveal direct effects of various protein sources on digestive physiology of red seabream, Pagrus major (38.5 ± 0.4 g), six different protein sources of fishmeal (FM), soybean meal (SBM), corn gluten meal (CGM), soy protein concentrate (SPC), poultry by-product meal (PBM), and poultry-feather meal (PFM) were orally administered to fish (2 mg protein/g body weight) and sampled at 1.5 h and 3 h after administration. Gallbladder weight of fish administered FM, PBM, and PFM decreased after administration (p < 0.0001), while no difference was observed in the other ingredients compared to a non-protein sham control group, indicating that animal protein sources could more strongly stimulate bile secretion than plant protein sources in red seabream. Trypsin and chymotrypsin activity in the intestinal content markedly increased by the FM, SBM, and PFM administration (p < 0.0001). Lipase and amylase activity was also increased by FM and SBM but also by CGM for lipase and by PBM and PFM for amylase (p < 0.0001). These indicate that stimulation effect of the secretion of digestive enzymes is largely different among the protein sources. This might be due to the absorptive capacity of the protein source since intestinal absorption parameter genes (anpep, cpa, ggt1, and atp1a2) also increased by the FM, SBM, PBM or PFM (p < 0.05). In addition to the secretion levels of bile and digestive enzymes, gene expression levels of bile related genes (cyp7a1, cyp8b1, and shp) and digestion-regulating genes (casr and cck) were increased by the FM, SBM, PFM, and/or PBM administration, suggesting that animal proteins and SBM could be potent digestive stimulants compared to CGM and SPC. This study first revealed that single protein sources directly influence digestive enzyme secretion and bile secretion in fish. Information about the direct effect of each single source on digestive physiology could help to design feed formulation with less fishmeal.
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Affiliation(s)
- Koji Murashita
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan.
| | - Fumiaki Takakuwa
- Uragami Station, Aquaculture Research Institute, Kindai University, 468-3, Uragami, Nachi-Katsuura, Higashimuro, Wakayama, 649-5145, Japan
| | - Hiroyuki Matsunari
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Hazuki Yoshinaga
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Takeshi Yamamoto
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Hiromi Oku
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
| | - Hirofumi Furuita
- Physiological Function Division, Aquaculture Research Department, Fisheries Technology Institute, Japan Fisheries Research and Education Agency, 224-1 Hiruda, Tamaki, Mie, 519-0423, Japan
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Okere EE, Arendse E, Nieuwoudt H, Perold WJ, Opara UL. Non-destructive Evaluation of the Quality Characteristics of Pomegranate Kernel Oil by Fourier Transform Near-Infrared and Mid-Infrared Spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:867555. [PMID: 35873956 PMCID: PMC9301966 DOI: 10.3389/fpls.2022.867555] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
The pomegranate kernel oil has gained global awareness due to the health benefits associated with its consumption; these benefits have been attributed to its unique fatty acid composition. For quality control of edible fats and oils, various analytical and calorimetric methods are often used, however, these methods are expensive, labor-intensive, and often require specialized sample preparation making them impractical on a commercial scale. Therefore, objective, rapid, accurate, and cost-effective methods are required. In this study, Fourier transformed near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy as a fast non-destructive technique was investigated and compared to qualitatively and quantitatively predict the quality attributes of pomegranate kernel oil (cv. Wonderful, Acco, Herskawitz). For qualitative analysis, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) was applied. Based on OPLS-DA, FT-MIR spectroscopy resulted in 100% discrimination between oil samples extracted from different cultivars. For quantitative analysis, partial least squares regression was used for model development over the NIR region of 7,498-940 and 6,102-5,774 cm-1 and provided the best prediction statistics for total carotenoid content (R 2, coefficient of determination; RMSEP, root mean square error of prediction; RPD, residual prediction deviation; R 2 = 0.843, RMSEP = 0.019 g β-carotene/kg, RPD = 2.28). In the MIR region of 3,996-1,118 cm-1, models developed using FT-MIR spectroscopy gave the best prediction statistics for peroxide value (R 2 = 0.919, RMSEP = 1.05 meq, RPD = 3.54) and refractive index (R 2 = 0.912, RMSEP = 0.0002, RPD = 3.43). These results demonstrate the potential of infrared spectroscopy combined with chemometric analysis for rapid screening of pomegranate oil quality attributes.
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Affiliation(s)
- Emmanuel E. Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Helene Nieuwoudt
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Willem J. Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Enugu State, Nigeria
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Azeez SO, Chinma CE, Bassey SO, Eze UR, Makinde AF, Sakariyah AA, Okubanjo SS, Danbaba N, Adebo OA. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Abstract
Stable isotope analysis of teeth and bones is regularly applied by archeologists and paleoanthropologists seeking to reconstruct diets, ecologies, and environments of past hominin populations. Moving beyond the now prevalent study of stable isotope ratios from bulk materials, researchers are increasingly turning to stable isotope ratios of individual amino acids to obtain more detailed and robust insights into trophic level and resource use. In the present article, we provide a guide on how to best use amino acid stable isotope ratios to determine hominin dietary behaviors and ecologies, past and present. We highlight existing uncertainties of interpretation and the methodological developments required to ensure good practice. In doing so, we hope to make this promising approach more broadly accessible to researchers at a variety of career stages and from a variety of methodological and academic backgrounds who seek to delve into new depths in the study of dietary composition.
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Affiliation(s)
| | - Ricardo Fernandes
- University of Oxford, Oxford, England, United Kingdom, and with the Faculty of Arts at Masaryk University, Czech Republic
| | - Yiming V Wang
- Department of Archaeology, Max Planck Institute for the Science of Human History, Jena, Germany
| | - Patrick Roberts
- School of Social Sciences, University of Queensland, in St Lucia, Queensland, Australia
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Bautista-Expósito S, Vandenberg A, Peñas E, Frias J, Martínez-Villaluenga C. Lentil and Fava Bean With Contrasting Germination Kinetics: A Focus on Digestion of Proteins and Bioactivity of Resistant Peptides. FRONTIERS IN PLANT SCIENCE 2021; 12:754287. [PMID: 34759946 PMCID: PMC8575454 DOI: 10.3389/fpls.2021.754287] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Accepted: 09/20/2021] [Indexed: 05/03/2023]
Abstract
Germination offers advantages to improve legume protein digestibility as it disintegrates seed structure and hydrolyzes proteins and anti-nutrients. Seed permeability (related to polyphenol content of seed coats) is an important factor affecting the duration of seed germination and its impact on protein digestibility and bioactivity. The objective was to compare the effect of seed germination on protease activity, structure, and proteolysis of four selected legumes with contrasting seed coat polyphenol profiles (gray zero-tannin lentil [GZL], beluga lentil [BL], and dehulled red lentil [DL]; and zero tannin/low vicine-convicine fava bean [ZF]). Protein hydrolysis was characterized during germination and digestion with respect to proteins, peptides, and free amino acids (FAAs). In vitro antihypertensive and antioxidant activities of digests were investigated, and the peptidomic characterization [high-performance liquid chromatography coupled to tandem mass spectrometry (HPLC-MS/MS)] and identification of bioactive fragments in intestinal digests were performed. Regardless of the seed type, germination increased protease activity and reduced the levels of phytic acid, trypsin inhibitors, and tannins (only in BL). A significant proteolysis of the 7S and 11S globulins and a concomitant increase of peptides and FAAs were observed in all sprouted legumes. Digestion kinetics in sprouts revealed a faster generation of FAAs and peptides than in dry seeds, with changes being more evident for DL, associated with a faster imbibition, germination, and sprout growth. In contrast, BL sprouts showed the lowest protein digestibility, likely due to a lower protease activity, seed structure disintegration, and higher anti-nutrient levels in comparison to GZL, DL, and ZF. Moreover, the digestion of sprouts resulted in a higher number of resistant peptides in DL and ZF that matched with previously reported bioactive sequences, suggesting a promising health potential of legume sprouts that was confirmed in vitro. The results suggested that the germination process improved protein digestibility and the health-promoting potential of lentil and fava bean proteins although these changes were more evident in DL due to its rapid imbibition, faster germination, and sprout development. This study will provide important information for either plant breeders to develop legume varieties with permeable seed coats or food producers that could use dehulled seeds for efficient production of sprouts as sustainable food sources of plant proteins with improved nutritional and healthy properties.
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Affiliation(s)
- Sara Bautista-Expósito
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Albert Vandenberg
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK, Canada
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain
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11
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Saini S, Saxena S, Samtiya M, Puniya M, Dhewa T. Potential of underutilized millets as Nutri-cereal: an overview. Journal of Food Science and Technology 2021; 58:4465-4477. [PMID: 34629510 DOI: 10.1007/s13197-021-04985-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/07/2021] [Accepted: 01/13/2021] [Indexed: 11/26/2022]
Abstract
In this current scenario with changing food habits, escalating population and unrestricted use of natural resources, there are lacking of resources to provide nutritious food to all. Natural plant resources are fast depleting and need to explore new alternatives. Besides the staple rice and wheat; lots of underutilized crops are being consumed that are having great potential to replace the staple crops. Millets are one of the major underutilized crops with a Nutri-cereal potential. Millets are highly nutritive, non-acid-forming, gluten-free and having dietary properties. Despite the fact that millets are highly nutritious, their consumption is still limited to the conventional and poor population due to lack of awareness towards its nutritional values. There is lack of processing technologies, lack of food subsidies and inconvenience in food preparations which makes millets more obsolete. Millets are Nutri-cereals and rich in carbohydrates, dietary fibres, energy, essential fatty acids, proteins, vitamin-B and minerals such as calcium, iron, magnesium, potassium and zinc, which helps to prevent from post-translational diseases like, diabetes, cancer, cardiovascular and celiac diseases, etc. Millets help in controlling blood pressure, blood sugar level and thyroid but inspite of these functional properties, millets consumption is still declining. Millets utilization in-combination with other staple food crops to develop food alternatives has become an emerging area for food industries. Besides, to strengthen our fight against malnutrition in children and adolescents, consumption of millets can help to foster immunity and health. Here, author's have reviewed the potential of millets for their Nutri-cereal qualities.
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Affiliation(s)
- Sonia Saini
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031 India
| | - Sarthak Saxena
- Department of Biological Sciences and Engineering, Netaji Subhas University of Technology, New Delhi, Delhi India
| | - Mrinal Samtiya
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031 India
| | - Monica Puniya
- Food Safety and Standards Authority of India, FDA Bhawan, Kotla Road, New Delhi, India
| | - Tejpal Dhewa
- Department of Nutrition Biology, School of Interdisciplinary and Applied Sciences, Central University of Haryana, Mahendergarh, 123031 India
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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13
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Kaushik N, Yadav P, Khandal RK, Aggarwal M. Review of ways to enhance the nutritional properties of millets for their value‐addition. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15550] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nidhi Kaushik
- Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India
| | - Prachi Yadav
- Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India
| | | | - Manjeet Aggarwal
- Department of Basic and Applied Science National Institute of Food Technology, Entrepreneurship and Management Sonipat India
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14
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Dingeo G, Brito A, Samouda H, Iddir M, La Frano MR, Bohn T. Phytochemicals as modifiers of gut microbial communities. Food Funct 2021; 11:8444-8471. [PMID: 32996966 DOI: 10.1039/d0fo01483d] [Citation(s) in RCA: 66] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
A healthy gut microbiota (GM) is paramount for a healthy lifestyle. Alterations of the GM have been involved in the aetiology of several chronic diseases, including obesity and type 2 diabetes, as well as cardiovascular and neurodegenerative diseases. In pathological conditions, the diversity of the GM is commonly reduced or altered, often toward an increased Firmicutes/Bacteroidetes ratio. The colonic fermentation of dietary fiber has shown to stimulate the fraction of bacteria purported to have beneficial health effects, acting as prebiotics, and to increase the production of short chain fatty acids, e.g. propionate and butyrate, while also improving gut epithelium integrity such as tight junction functionality. However, a variety of phytochemicals, often associated with dietary fiber, have also been proposed to modulate the GM. Many phytochemicals possess antioxidant and anti-inflammatory properties that may positively affect the GM, including polyphenols, carotenoids, phytosterols/phytostanols, lignans, alkaloids, glucosinolates and terpenes. Some polyphenols may act as prebiotics, while carotenoids have been shown to alter immunoglobulin A expression, an important factor for bacteria colonization. Other phytochemicals may interact with the mucosa, another important factor for colonization, and prevent its degradation. Certain polyphenols have shown to influence bacterial communication, interacting with quorum sensing. Finally, phytochemicals can be metabolized in the gut into bioactive constituents, e.g. equol from daidzein and enterolactone from secoisolariciresinol, while bacteria can use glycosides for energy. In this review, we strive to highlight the potential interactions between prominent phytochemicals and health benefits related to the GM, emphasizing their potential as adjuvant strategies for GM-related diseases.
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Affiliation(s)
| | - Alex Brito
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg. and Laboratory of Pharmacokinetics and Metabolomic Analysis, Institute of Translational Medicine and Biotechnology, I.M. Sechenov First Moscow Medical University, Moscow, Russia.
| | - Hanen Samouda
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
| | - Mohammed Iddir
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
| | - Michael R La Frano
- Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA, USA. and Center for Health Research, California Polytechnic State University, San Luis Obispo, CA, USA.
| | - Torsten Bohn
- Luxembourg Institute of Health, Population Health Department, Nutrition and Health Research Group, 1A-B, rue Thomas Edison, Strassen L-1445, Luxembourg.
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15
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Zahir M, Fogliano V, Capuano E. Soybean germination limits the role of cell wall integrity in controlling protein physicochemical changes during cooking and improves protein digestibility. Food Res Int 2021; 143:110254. [PMID: 33992360 DOI: 10.1016/j.foodres.2021.110254] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 11/23/2020] [Accepted: 02/17/2021] [Indexed: 10/22/2022]
Abstract
Previous studies showed that in vitro digestibility of proteins in cooked beans is modulated by heat treatment and that the effect may be different whether proteins are heated in intact cotyledon or in a bean flour. In this study, germinated and non-germinated soybean cotyledons and flour were boiled at 100 °C for varying times (30, 90, or 180 min). After grinding, the level of trypsin inhibitors, protein aggregation, surface hydrophobicity, the secondary structure, and in vitro digestibility were studied. The presence of an intact cell wall during cooking increased protein denaturation temperature by about 10% and reduced the denaturation of trypsin inhibitors, and induced distinct changes in protein surface hydrophobicity and secondary structure. These physicochemical properties translated into an increment in protein degree of hydrolysis (DH, 72%) of protein cooked for 30 min as flour compared to proteins cooked in intact soybean tissues (64%). Increase in cooking times (90 and 180 min) resulted in limited improvement in the protein digestibility and changes in protein physicochemical properties for both boiled cotyledons and flour. Soybean germination resulted in distinct changes in protein physicochemical properties and higher protein DH% of raw soybean (61%) compared to non-germinated raw soybean (36%). An increase in protein digestibility of germinated soybean was also observed after boiling for both cotyledon and flour. However, significant differences in DH% were not observed between proteins boiled in intact cotyledon and in a flour. This work provides extra knowledge of the role of cellular integrity on protein properties in plant foods and suggests that germination or grinding before cooking may increase protein digestibility.
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Affiliation(s)
- Mostafa Zahir
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Edoardo Capuano
- Food Quality and Design Group, Wageningen University and Research, Wageningen, the Netherlands.
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16
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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17
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Tyl C, Marti A, Ismail BP. Changes in protein structural characteristics upon processing of gluten-free millet pasta. Food Chem 2020; 327:127052. [DOI: 10.1016/j.foodchem.2020.127052] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 05/04/2020] [Accepted: 05/11/2020] [Indexed: 01/31/2023]
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18
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Ohanenye IC, Tsopmo A, Ejike CE, Udenigwe CC. Germination as a bioprocess for enhancing the quality and nutritional prospects of legume proteins. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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19
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Deng G, Rodríguez-Espinosa ME, Feng X, Guevara-Oquendo VH, Lei Y, Yan M, Yang JC, Zhang H, Deng H, Zhang W, Peng Q, Yu P. Using advanced vibrational molecular spectroscopy (ATR-Ft/IRS) to study heating process induced changes on protein molecular structure of biodegradation residues in cool-climate adapted faba bean seeds: Relationship with rumen and intestinal protein digestion in ruminant systems. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2020; 234:118220. [PMID: 32200231 DOI: 10.1016/j.saa.2020.118220] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 02/17/2020] [Accepted: 03/01/2020] [Indexed: 06/10/2023]
Abstract
The objective of this study was to evaluate the effects of heating process on protein molecular structure from ruminal degradation residues in cool-climate adapted faba bean seeds in relation to crude protein (CP), in situ degradation kinetics, rumen protein degradation and intestinal protein digestion parameters in dairy cows. Seeds of six faba bean varieties with low (Snowbird, Snowdrop, 219_16) and normal tannin (Fatima, 346_10, SSNS_1) were collected from three different locations, and were heated 3 min by microwave irradiation (MI, dry heating) or heated 1 h by steam pressure toasting (SP, moist heating) or kept raw as a control. Heat treated samples were used for rumen incubating 24, 12, 8, 4, 2, 0 h(s) in two replicate runs and then residues from 12 h of rumen degradation were used for three steps in vitro technique for determining intestinal protein digestion. Attenuated total reflectance Fourier transforms infrared spectroscopy (ATR-Ft/IRS) was used for analyzing protien molecular structure of residual faba bean seeds. The results showed that SP increased the intensities of amide I, amide II, α-helix and β-sheet but decreased amide I to amide II height and area ratio, α-helix to β-sheet height ratio from 12 and 24 h of ruminal degradation, and MI decreased all the intensities of amide I, amide II, α-helix and β-sheet and ratios except amide I to amide II area ratio of residues from 24 h of ruminal degradation. Additionally, the intensities of amide I, amide II, α-helix and β-sheet had a unique pattern of increasing first and then decreasing with the increasing ruminal digestion time for SP treatment, while amide I to amide II height and area ratio, α-helix to β-sheet height ratio were declining. For the MI groups, this pattern was not observed and the intensities were rather consistent across the digestion process. Rumen protein degradation parameters including rumen bypass crude protein (BCP) or rumen undegradable protein (RUP) and rumen degradable protein (RDP) closely correlated with protein molecular structure of to peak heights, areas and ratios. Regression equations based on residual protein molecular structure presented a good estimation power for soluble fraction (S, R2 = 0.79), degradable fraction (D, R2 = 0.805), BCP (R2 = 0.941), RUP (R2 = 0.941) and RDP (R2 = 0.811). Overall, heat-induced changes in rumen residual protein molecular structures were related to CP, in situ degradation kinetics, rumen protein degradation and rumen protein digestion parameters.
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Affiliation(s)
- Ganqi Deng
- School of Life Science and Engineering, Foshan University, Foshan, China; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Maria E Rodríguez-Espinosa
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Xin Feng
- School of Life Science and Engineering, Foshan University, Foshan, China; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Victor H Guevara-Oquendo
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Yaogeng Lei
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Ming Yan
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Jen-Chieh Yang
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Huihua Zhang
- School of Life Science and Engineering, Foshan University, Foshan, China.
| | - Hongyu Deng
- Henan University of Animal Husbandry and Economy, China
| | - Weixian Zhang
- Henan University of Animal Husbandry and Economy, China.
| | - Quanhui Peng
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada; Animal Nutrition Institute, Sichuan Agricultural University, China
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada.
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20
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Bryan DD, Classen HL. In Vitro Methods of Assessing Protein Quality for Poultry. Animals (Basel) 2020; 10:ani10040551. [PMID: 32218193 PMCID: PMC7222354 DOI: 10.3390/ani10040551] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 03/17/2020] [Accepted: 03/17/2020] [Indexed: 11/16/2022] Open
Abstract
Protein quality assessment of feed ingredients for poultry is often achieved using in vitro or in vivo testing. In vivo methods can be expensive and time consuming. Protein quality can also be evaluated using less expensive and time consuming chemical methods, termed in vitro. These techniques are used to improve the user's efficiency when dealing with large sample numbers, and some mimic the physiological and chemical characteristics of the animal digestive system to which the ingredient will be fed. The pepsin digestibility test is the in vitro method of choice for quick evaluation of protein sample during quality control and in most research settings. Even though the pepsin digestibility test uses enzymes to liberate the amino acids from the protein, it does not mimic normal in vivo digestive conditions. The results obtained with this method may be misleading if the samples tested contain fats or carbohydrates which they often do. Multi-enzyme tests have been proposed to overcome the problem encountered when using the pepsin digestibility test. These tests use a combination of enzymes in one or multiple steps customized to simulate the digestive process of the animal. Multi enzyme assays can predict animal digestibility, but any inherent biological properties of the ingredients on the animal digestive tract will be lost.
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Affiliation(s)
| | - Henry L. Classen
- Correspondence: (D.D.S.L.B.); (H.L.C.); Tel.: +1-3069-664-122 (D.D.S.L.B)
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21
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Tosta MR, Prates LL, Christensen DA, Yu P. Effects of processing methods (rolling vs. pelleting vs. steam-flaking) of cool-season adapted oats on dairy cattle production performance and metabolic characteristics compared with barley. J Dairy Sci 2019; 102:10916-10924. [PMID: 31563319 DOI: 10.3168/jds.2019-16940] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 08/14/2019] [Indexed: 11/19/2022]
Abstract
Several processing techniques can be used to slow the degradation rate in the rumen and thus provide more bypass crude protein (CP) and starch to the small intestine. The aim of this study was to evaluate the effects of processing methods on cool-season adapted oat grain compared with dry-rolled barley grain, when fed as total mixed ration (TMR) for lactating dairy cows. Eight lactating Holstein cows were used in a replicated 4 × 4 Latin square design with 21-d periods and fed TMR with 1 of 4 treatments: dry-rolled oats, steam-flaked oats, pelleted oats, or dry-rolled barley. Dry matter intake (DMI) ranged from 28.19 to 31.61 kg/d and was lower for rolled oats compared with pelleted oats. Despite the nutrient intake being higher for cows fed pelleted oats, those fed rolled oats had the highest milk production and milk fat percentage (49.23 kg/d and 4%, respectively). Ruminal fermentation characteristics were similar across treatments, with only significant differences in concentrations of acetate (lowest for pelleted oats) and total short-chain fatty acids (highest value for rolled barley) and a lower pH for flaked oats at the 9-h and 12-h points. Dietary treatments did not affect total-tract digestibility of dry matter, organic matter, or CP; digestibility of starch was the lowest for rolled barley (89.04%). Measured blood metabolites, urea, glucose, and β-hydroxybutyrate, were not affected by dietary treatment. Purine derivatives and microbial N supply were also unaffected by dietary treatments. Cows fed flaked oat-based TMR showed the lowest N excretion in milk; however, the lack of difference between diets with regard to urinary N and fecal N excretion resulted in no significant changes in N balance between diets. Therefore, rolled oats allow cows to have higher milk production with lower DMI compared with all other treatments in this study.
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Affiliation(s)
- Marcela R Tosta
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon SK S7N 5B5, Canada
| | - Luciana L Prates
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon SK S7N 5B5, Canada
| | - David A Christensen
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon SK S7N 5B5, Canada
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon SK S7N 5B5, Canada.
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22
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Tosta MR, Prates LL, Christensen DA, Yu P. Biodegradation kinetics by microorganisms, enzymatic biodigestion, and fractionation of protein in seeds of cool-climate-adapted oats: Comparison among oat varieties, between milling-type and feed-type oats, and with barley grain. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102814] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Gomaa WMS, Zhang X, Deng H, Peng Q, Mosaad GM, Zhang H, Yu P. Vibrational spectroscopic study on feed molecular structure properties of oil-seeds and co-products from Canadian and Chinese bio-processing and relationship with protein and carbohydrate degradation fractions in ruminant systems. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 216:249-257. [PMID: 30904632 DOI: 10.1016/j.saa.2019.03.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 03/01/2019] [Accepted: 03/02/2019] [Indexed: 06/09/2023]
Abstract
The objective of this study was to apply ATR-FTIR spectroscopy to reveal feed molecular structure properties of oil-seeds and co-products and relationship with protein and carbohydrate degradation fractions in ruminant systems. The oil-seeds and co-products were from both various bio-processing industries in Canada and China. The protein and carbohydrate degradation fractions were evaluated with updated CNCPS system. Results showed that in the co-products from canola processing industries there are strong relationship between 1) soluble true protein (PA2) fraction and the following protein molecular structure spectral characteristics; spectral peak area of amide I and amide II (r = 0.56, P = 0.001), area of amide I (r = 0.67, P < 0.001), height of amide I (r = 0.74, P < 0.001), amide I and II ratio (r = 0.57, P = 0.001), α-helix (r = 0.82, P < 0.001), and β-sheet (r = 0.61, P < 0.001), 2) slowly degradable true protein (PB2) fraction and height of amide I (r = -0.60, P = 0.001), α-helix (r = -0.72, P < 0.001), and β-sheet (r = -0.51, P = 0.004), 3) soluble fiber (CB2) fraction and α-helix and β-sheet height ratio (r = -0.63, P < 0.001), and 4) unavailable NDF (CC) fraction and height of amide I (r = 0.55, P = 0.002). These results indicated feed molecular structure spectral properties of the oil-seeds and co-products related to CNCPS protein and carbohydrate degradation fractions in ruminant systems.
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Affiliation(s)
- W M S Gomaa
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China
| | - X Zhang
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China
| | - H Deng
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China
| | - Q Peng
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China
| | - G M Mosaad
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China
| | - H Zhang
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China
| | - P Yu
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Canada; Tianjin Agricultural University, China; Faculty of Veterinary Medicine, Assiut University, Egypt; Animal Nutrition Institute, Sichuan Agricultural University, China; College of Life Science and Engineering, Foshan University, China.
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24
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Yu P, Lei Y, Hu H, Deng H, Zhang W. A methodology study on chemical and molecular structure imaging in modified forage leaf tissue with cutting-edge synchrotron-powered technology (SR-IMS) as a potential research tool. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2019; 213:330-336. [PMID: 30711903 DOI: 10.1016/j.saa.2019.01.064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 12/26/2018] [Accepted: 01/20/2019] [Indexed: 06/09/2023]
Abstract
To date there is no any study on imaging molecular chemistry and chemical structure of biotech-modified plant tissue on a molecular basis. The objective of this methodology study was to apply a non-invasive and non-destructive synchrotron powered technology - SR-IMS to image molecular chemistry of the modified forage leaf tissue. The infrared molecular vibrational microspectroscopy powered with synchrotron light at Advanced Light Source (ALS, Lawrence Berkeley National Lab, Berkeley, California, Dept. of Energy, USA) were applied. The synchrotron beamline time was arranged by National Synchrotron Light Source (Scientist Dr. Lisa Miller, Brookhaven National Lab, Dept. of Energy, USA). The various molecular functional groups in the forage tissue included CH symmetric and asymmetric regions, amides I and II regions, structure and non-structure CHO regions, carbonyl ester region with peak areas at ca. 3644-3000 cm-1, ca 3005-2979 cm-1, ca. 1722-1483 cm-1, ca. 1488-1412 cm-1, ca. 1296-1189 cm-1, and ca. 1194-951 cm-1. The spectral peak area ratio imaging of chemical functional groups were also studied which included the ratio of peak area under ca. 1722-1483 cm-1 to peak area under ca. 3005-2979 cm-1 and the ratio of peak area under ca. 1722-1483 cm-1 to peak area under ca. 1194-951 cm-1. The results showed that the advanced synchrotron-based technology - SR-IMS was able to image the forage tissue at an ultra-highly resolution within intact tissue within cellular and subcellular dimension. It revealed the forage tissue in a molecular chemical sense and provided an insight on nutrient properties and their molecular structure as well as chemical features. In conclusion, the synchrotron-radiation SR-IMS is able to image molecular structure of the forage leaf tissue at an ultra-highly resolution. The advanced SR-IMS technique could provide leaf tissue four kinds of information simultaneously: tissue structure, tissue chemistry, tissue nutrients, and tissue environment of forage.
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Affiliation(s)
- Peiqiang Yu
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
| | - Yaogeng Lei
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Huafeng Hu
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Hongyu Deng
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada
| | - Weixian Zhang
- Henan University of Animal Husbandry and Economy, Zhengzhou, China; College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
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25
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Protein molecular structural, physicochemical and nutritional characteristics of warm-season adapted genotypes of sorghum grain: Impact of heat-related processing. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chen X, Song P, Fan P, He T, Jacobs D, Levesque CL, Johnston LJ, Ji L, Ma N, Chen Y, Zhang J, Zhao J, Ma X. Moderate Dietary Protein Restriction Optimized Gut Microbiota and Mucosal Barrier in Growing Pig Model. Front Cell Infect Microbiol 2018; 8:246. [PMID: 30073151 PMCID: PMC6058046 DOI: 10.3389/fcimb.2018.00246] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Accepted: 06/26/2018] [Indexed: 12/20/2022] Open
Abstract
Appropriate protein concentration is essential for animal at certain stage. This study evaluated the effects of different percentages of dietary protein restriction on intestinal health of growing pigs. Eighteen barrows were randomly assigned to a normal (18%), low (15%), and extremely low (12%) dietary protein concentration group for 30 days. Intestinal morphology and permeability, bacterial communities, expressions, and distributions of intestinal tight junction proteins, expressions of biomarkers of intestinal stem cells (ISCs) and chymous bacterial metabolites in ileum and colon were detected. The richness and diversity of bacterial community analysis with Chao and Shannon index were highest in the ileum of the 15% crude protein (CP) group. Ileal abundances of Streptococcaceae and Enterobacteriaceae decreased respectively, while beneficial Lactobacillaceae, Clostridiaceae_1, Actinomycetaceae, and Micrococcaceae increased their proportions with a protein reduction of 3 percentage points. Colonic abundances of Ruminococcaceae, Christensenellaceae, Clostridiaceae_1, Spirochaetaceae, and Bacterodales_S24-7_group declined respectively, while proportions of Lachnospiraceae, Prevotellaceae, and Veillonellaceae increased with dietary protein reduction. Concentrations of most bacterial metabolites decreased with decreasing dietary protein concentration. Ileal barrier function reflected by expressions of tight junction proteins (occludin, zo-3, claudin-3, and claudin-7) did not show significant decrease in the 15% CP group while sharply reduced in the 12% CP group compared to that in the 18% CP group. And in the 15% CP group, ileal distribution of claudin-3 mainly located in the cell membrane with complete morphological structure. In low-protein treatments, developments of intestinal villi and crypts were insufficient. The intestinal permeability reflected by serous lipopolysaccharide (LPS) kept stable in the 15% CP group while increased significantly in the 12% CP group. The expression of ISCs marked by Lgr5 slightly increased in ileum of the 15% CP group. Colonic expressions of tight junction proteins declined in extremely low protein levels. In conclusion, moderate protein restriction (15% CP) can optimize the ileal microbiota structure via strengthening beneficial microbial populations and suppressing harmful bacterial growth and altering the function of ileal tight junction proteins as well as epithelial cell proliferation.
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Affiliation(s)
- Xiyue Chen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Peixia Song
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Peixin Fan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ting He
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Devin Jacobs
- Department of Animal Sciences, South Dakota State University, Brookings, SD, United States
| | - Crystal L Levesque
- Department of Animal Sciences, South Dakota State University, Brookings, SD, United States
| | - Lee J Johnston
- Swine Nutrition and Production, West Central Research and Outreach Center, University of Minnesota, Morris, MN, United States
| | - Linbao Ji
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ning Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Yiqiang Chen
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Jie Zhang
- Department of Animal Husbandry and Veterinary, Beijing Vocational College of Agriculture, Beijing, China
| | - Jinshan Zhao
- Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China
| | - Xi Ma
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China.,Key Laboratory of Animal Nutrition, College of Animal Science and Technology, Qingdao Agricultural University, Qingdao, China.,Department of Internal Medicine, Department of Biochemistry, University of Texas Southwestern Medical Center, Dallas, TX, United States
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Sanctuary MR, Kain JN, Angkustsiri K, German JB. Dietary Considerations in Autism Spectrum Disorders: The Potential Role of Protein Digestion and Microbial Putrefaction in the Gut-Brain Axis. Front Nutr 2018; 5:40. [PMID: 29868601 PMCID: PMC5968124 DOI: 10.3389/fnut.2018.00040] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Accepted: 04/30/2018] [Indexed: 12/13/2022] Open
Abstract
Children with autism spectrum disorders (ASD), characterized by a range of behavioral abnormalities and social deficits, display high incidence of gastrointestinal (GI) co-morbidities including chronic constipation and diarrhea. Research is now increasingly able to characterize the “fragile gut” in these children and understand the role that impairment of specific GI functions plays in the GI symptoms associated with ASD. This mechanistic understanding is extending to the interactions between diet and ASD, including food structure and protein digestive capacity in exacerbating autistic symptoms. Children with ASD and gut co-morbidities exhibit low digestive enzyme activity, impaired gut barrier integrity and the presence of antibodies specific for dietary proteins in the peripheral circulation. These findings support the hypothesis that entry of dietary peptides from the gut lumen into the vasculature are associated with an aberrant immune response. Furthermore, a subset of children with ASD exhibit high concentrations of metabolites originating from microbial activity on proteinaceous substrates. Taken together, the combination of specific protein intakes poor digestion, gut barrier integrity, microbiota composition and function all on a background of ASD represents a phenotypic pattern. A potential consequence of this pattern of conditions is that the fragile gut of some children with ASD is at risk for GI symptoms that may be amenable to improvement with specific dietary changes. There is growing evidence that shows an association between gut dysfunction and dysbiosis and ASD symptoms. It is therefore urgent to perform more experimental and clinical research on the “fragile gut” in children with ASD in order to move toward advancements in clinical practice. Identifying those factors that are of clinical value will provide an evidence-based path to individual management and targeted solutions; from real time sensing to the design of diets with personalized protein source/processing, all to improve GI function in children with ASD.
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Affiliation(s)
- Megan R Sanctuary
- Department of Nutrition, University of California, Davis, Davis, CA, United States
| | - Jennifer N Kain
- Department of Neurobiology, Physiology and Behavior Department, University of California, Davis, Davis, CA, United States
| | - Kathleen Angkustsiri
- School of Medicine, Department of Pediatrics, University of California, Davis, Sacramento, CA, United States.,Department of Pediatrics, UC Davis MIND Institute, Sacramento, CA, United States
| | - J Bruce German
- Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.,Foods for Health Institute, University of California, Davis, Davis, CA, United States
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Sun B, Khan NA, Yu P. Molecular spectroscopic features of protein in newly developed chickpea: Relationship with protein chemical profile and metabolism in the rumen and intestine of dairy cows. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2018; 196:168-177. [PMID: 29448169 DOI: 10.1016/j.saa.2018.02.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2017] [Revised: 01/11/2018] [Accepted: 02/04/2018] [Indexed: 06/08/2023]
Abstract
The first aim of this study was to investigate the nutritional value of crude protein (CP) in CDC [Crop Development Centre (CDC), University of Saskatchewan] chickpea varieties (Frontier kabuli and Corinne desi) in comparison with a CDC barley variety in terms of: 1) CP chemical profile and subfractions; (2) in situ rumen degradation kinetics and intestinal digestibility of CP; 2) metabolizable protein (MP) supply to dairy cows; and (3) protein molecular structure characteristics using advanced molecular spectroscopy. The second aim was to quantify the relationship between protein molecular spectral characteristics and CP subfractions, in situ rumen CP degradation characteristics, intestinal digestibility of CP, and MP supply to dairy cows. Samples (n=4) of each variety, from two consecutive years were analyzed. Chickpeas had higher (P<0.01) CP content (21.71-22.11 vs 12.96% DM), with higher (P<0.05) soluble CP subfraction (59.07-70.27 vs 26.18% CP), and in situ soluble (23.44-25.85 vs 1.30% CP) and rumen degradable (RDP; 72.23-72.57 vs 58.48% CP) fractions than barley. The potentially slowly rumen degradable (D; 74.14-76.56 vs 93.31% CP) and undegradable (RUP; 27.43-27.66 vs 41.52% CP) fractions were lower (P<0.01) in the chickpeas than barley. The effective degradability ratio of N to organic matter (OM) (36.07-38.44gN/kg OM) of the chickpeas was higher than the optimal for achieving optimum microbial CP (MCP) synthesis. The truly digested MCP (64.94-66.43 vs. 41.43g/kg DM); MP (81.10-83.67 vs 61.0g/kg DM) feed milk value (1.64-1.70 vs 1.24) was higher in the chickpeas than barley grain. The chickpeas had higher (P<0.05) amide I and II peaks area and height, and α-helix and β-sheet peaks height than barley. Multivariate analysis showed that protein molecular spectral data of chickpeas can be distinguished from the barley. The two chickpeas did not differ in CP content, and any of the measured in situ degradation and molecular spectral characteristics of protein. The content of RUP was positively (r=0.94, P<0.01) and that of RDP was negatively (r=-0.94, P<0.01) correlated with amide I/II area ratio. The regression analysis showed that the content of CP (R2=0.91) D-fraction (R2=0.82), RDP (R2=0.77), RUP (R2=0.77), TDP (R2=0.98), MP (R2=0.80), and FMV (R2=0.80) can be predicted from amide II peak height. Despite extensive ruminal degradation, chickpea is a good source of MP for dairy cows, and molecular spectroscopy can be used to rapidly characterize feed protein molecular structures and predict their digestibility and nutritive value.
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Affiliation(s)
- Baoli Sun
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Nazir Ahmad Khan
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; Department of Animal Nutrition, The University of Agriculture Peshawar, 25130, KP, Pakistan.
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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Yan X, Shi H, Zhang F, Ying Y, Zhang W, Yu P. Effect of durations of microwave irradiation (3 and 5 min) on truly absorbable nutrient supply of newly developed hulless barley varieties (Hordeum vulgare L.) in comparison with conventional hulled barley variety. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.12.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Comparison of grating-based near-infrared (NIR) and Fourier transform mid-infrared (ATR-FT/MIR) spectroscopy based on spectral preprocessing and wavelength selection for the determination of crude protein and moisture content in wheat. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.06.015] [Citation(s) in RCA: 66] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Huang X, Zhang H, Yu P. Structural changes on a molecular basis of canola meal by conditioning temperature and time during pelleting process in relation to physiochemical (energy and protein) properties relevant to ruminants. PLoS One 2017; 12:e0170173. [PMID: 28207756 PMCID: PMC5313162 DOI: 10.1371/journal.pone.0170173] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 12/31/2016] [Indexed: 11/24/2022] Open
Abstract
The objectives of this study were: (1) To investigate the effects of conditioning temperature (70, 80, 90°C), time (30, 60 sec), and interaction (temperature × time) during the pelleting process on internal protein molecular structure changes of the co-products; (2) To identify differences in protein molecular structures among pellets that were processed under different conditions, and between unprocessed mash and pellets; 3) To quantify protein molecular structure changes in relation to predicted energy and protein utilization in dairy cows. The final goal of this program was to show how processing conditions changed internal feed structure on a molecular basis and how molecular structure changes induced by feed processing affected feed milk value in dairy cows. The hypothesis in this study was that processing-induced protein inherent structure changes affected energy and protein availability in dairy cattle and the sensitivity and response of protein internal structure to the different pelleting process conditions could be detected by advanced molecular spectroscopy. The protein molecular structures, amides I and II, amide I to II ratios, α-helix structure, β-sheet structure, and α to β structure ratios, were determined using the advanced vibrational molecular spectroscopy (ATR-FT/IR). The energy values were determined using NRC2001 summary approach in terms of total digestible nutrients, metabolizable and net energy for lactation. The protein and carbohydrate subfactions that are related to rumen degradation characteristics and rumen undegraded protein supply were determined using updated CNCPS system. The experiment design was a RCBD and the treatment design was a 3x2 factorial design. The results showed that pelleting induced changes in protein molecular structure. The sensitivity and response of protein inherent structure to the pelleting depended on the conditioning temperature and time. The protein molecular structure changes were correlated (P < 0.05) with energy values and protein subfractions of the pelleted co-product. The results indicated that the protein internal molecular structure had significant roles in determining energy and protein nutritive values in dairy cows. Multi-regression study with model variables selection showed that the energy and protein profiles in pelleted co-products could be predicted with the protein molecular structure profiles. This approach provides us a relatively new way to estimate protein value in dairy cows based on internal protein molecular structure profile.
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Affiliation(s)
- Xuewei Huang
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Huihua Zhang
- College of Life Science and Engineering, Foshan University, Guangdong, China
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
- College of Life Science and Engineering, Foshan University, Guangdong, China
- * E-mail:
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Rahman MDM, Theodoridou K, Yu P. Using vibrational infrared biomolecular spectroscopy to detect heat-induced changes of molecular structure in relation to nutrient availability of prairie whole oat grains on a molecular basis. J Anim Sci Biotechnol 2016; 7:52. [PMID: 27617083 PMCID: PMC5016947 DOI: 10.1186/s40104-016-0111-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 08/22/2016] [Indexed: 11/25/2022] Open
Abstract
Background To our knowledge, there is little study on the interaction between nutrient availability and molecular structure changes induced by different processing methods in dairy cattle. The objective of this study was to investigate the effect of heat processing methods on interaction between nutrient availability and molecular structure in terms of functional groups that are related to protein and starch inherent structure of oat grains with two continued years and three replication of each year. Method The oat grains were kept as raw (control) or heated in an air-draft oven (dry roasting: DO) at 120 °C for 60 min and under microwave irradiation (MIO) for 6 min. The molecular structure features were revealed by vibrational infrared molecular spectroscopy. Results The results showed that rumen degradability of dry matter, protein and starch was significantly lower (P <0.05) for MIO compared to control and DO treatments. A higher protein α-helix to β-sheet and a lower amide I to starch area ratio were observed for MIO compared to DO and/or raw treatment. A negative correlation (−0.99, P < 0.01) was observed between α-helix or amide I to starch area ratio and dry matter. A positive correlation (0.99, P < 0.01) was found between protein β-sheet and crude protein. Conclusion The results reveal that oat grains are more sensitive to microwave irradiation than dry heating in terms of protein and starch molecular profile and nutrient availability in ruminants.
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Affiliation(s)
- M D Mostafizar Rahman
- Ministry of Agriculture Strategic Research Chair in Feed R&D, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada ; The United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate 020-8550 Japan
| | - Katerina Theodoridou
- Ministry of Agriculture Strategic Research Chair in Feed R&D, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada ; Institute for Global Food Security, Queen's University Belfast, Clooreen Park, Malone Road, BT95HN Belfast, UK
| | - Peiqiang Yu
- Ministry of Agriculture Strategic Research Chair in Feed R&D, Department of Animal and Poultry Science, College of Agriculture and Bioresources, The University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8 Canada
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Protein structural changes during processing of vegetable feed ingredients used in swine diets: implications for nutritional value. Nutr Res Rev 2016; 29:126-41. [DOI: 10.1017/s0954422416000056] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
AbstractProtein structure influences the accessibility of enzymes for digestion. The proportion of intramolecular β-sheets in the secondary structure of native proteins has been related to a decrease in protein digestibility. Changes to proteins that can be considered positive (for example, denaturation and random coil formation) or negative (for example, aggregation and Maillard reactions) for protein digestibility can occur simultaneously during processing. The final result of these changes on digestibility seems to be a counterbalance of the occurrence of each phenomenon. Occurrence of each phenomenon depends on the conditions applied, but also on the source and type of the protein that is processed. The correlation between denaturation enthalpy after processing and protein digestibility seems to be dependent on the protein source. Heat seems to be the processing parameter with the largest influence on changes in the structure of proteins. The effect of moisture is usually limited to the simultaneous application of heat, but increasing level of moisture during processing usually increases structural changes in proteins. The effect of shear on protein structure is commonly studied using extrusion, although the multifactorial essence of this technology does not allow disentanglement of the separate effects of each processing parameter (for example, heat, shear, moisture). Although most of the available literature on the processing of feed ingredients reports effects on protein digestibility, the mechanisms that explain these effects are usually lacking. Clarifying these mechanisms could aid in the prediction of the nutritional consequences of processing conditions.
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Yang L, Yu P. Synchrotron-based and globar-sourced molecular (micro)spectroscopy contributions to advances in new hulless barley (with structure alteration) research on molecular structure, molecular nutrition, and nutrient delivery. Crit Rev Food Sci Nutr 2015; 57:224-236. [DOI: 10.1080/10408398.2013.876386] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Ling Yang
- College of Agriculture and Bioresources, The University of Saskatchewan, Saskatoon, Canada
| | - Peiqiang Yu
- College of Agriculture and Bioresources, The University of Saskatchewan, Saskatoon, Canada
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Ahmad Khan N, Booker H, Yu P. Effect of Heating Method on Alteration of Protein Molecular Structure in Flaxseed: Relationship with Changes in Protein Subfraction Profile and Digestion in Dairy Cows. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1057-1066. [PMID: 25578477 DOI: 10.1021/jf503575y] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study evaluated the effect of heating methods on alteration of protein molecular structure in flaxseed (Linum usitatissimum L.) in relation to changes in protein subfraction profile and digestion in dairy cows. Seeds from two flaxseed varieties, sampled from two replicate plots at two locations, were evaluated. The seeds were either maintained in their raw state or heated in an air-draft oven (dry heating) or autoclave (moist heating) for 60 min at 120 °C or by microwave irradiation (MIR) for 5 min. Compared to raw seeds, moist heating decreased (P < 0.05) soluble protein (SP) content [56.5 ± 5.55 to 25.9 ± 6.16% crude protein (CP)] and increased (P < 0.05) rumen undegraded protein (RUP) content (36.0 ± 5.19 to 46.9 ± 2.72% CP) and intestinal digestibility of RUP (61.0 ± 2.28 to 63.8 ± 2.67% RUP). Dry heating did not alter (P > 0.05) the protein subfraction profile and rumen degradation kinetics, whereas MIR increased (P < 0.05) the RUP content from 36.0 ± 5.19 to 40.4 ± 4.67% CP. The MIR and dry heating did not alter (P > 0.05) the amide I to amide II ratio, but moist heating decreased (P < 0.05) both the amide I to amide II ratio and α-helix-to-β-sheet ratio. Regression equations based on protein molecular spectral intensities provided high prediction power for estimation of heat-induced changes in SP (R2 = 0.62), RUP (R2 = 0.71), and intestinal digestibility of RUP (R2 = 0.72). Overall, heat-induced changes in protein nutritive value and digestion were strongly associated with heat-induced alteration in protein molecular structures.
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Affiliation(s)
- Nazir Ahmad Khan
- Department of Animal and Poultry Science, University of Saskatchewan , 51 Campus Drive, Saskatoon S7N 5A8, Saskatchewan, Canada
- Department Animal Nutrition, The University of Agriculture Peshawar , Peshawar, Pakistan
| | - Helen Booker
- Department of Plant Sciences, University of Saskatchewan , Saskatoon S7N 5A8, Saskatchewan, Canada
| | - Peiqiang Yu
- Department of Animal and Poultry Science, University of Saskatchewan , 51 Campus Drive, Saskatoon S7N 5A8, Saskatchewan, Canada
- College of Animal Science and Veterinary Medicine, Tianjin Agricultural University , 22 Jinjin Road, Tianjin 300384, China
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Khan NA, Booker H, Yu P. Molecular structures and metabolic characteristics of protein in brown and yellow flaxseed with altered nutrient traits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6556-6564. [PMID: 24931851 DOI: 10.1021/jf501284a] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
The objectives of this study were to investigate the chemical profiles; crude protein (CP) subfractions; ruminal CP degradation characteristics and intestinal digestibility of rumen undegraded protein (RUP); and protein molecular structures using molecular spectroscopy of newly developed yellow-seeded flax (Linum usitatissimum L.). Seeds from two yellow flaxseed breeding lines and two brown flaxseed varieties were evaluated. The yellow-seeded lines had higher (P < 0.001) contents of oil (44.54 vs 41.42% dry matter (DM)) and CP (24.94 vs 20.91% DM) compared to those of the brown-seeded varieties. The CP in yellow seeds contained lower (P < 0.01) contents of true protein subfraction (81.31 vs 92.71% CP) and more (P < 0.001) extensively degraded (70.8 vs 64.9% CP) in rumen resulting in lower (P < 0.001) content of RUP (29.2 vs 35.1% CP) than that in the brown-seeded varieties. However, the total supply of digestible RUP was not significantly different between the two seed types. Regression equations based on protein molecular structural features gave relatively good estimation for the contents of CP (R(2) = 0.87), soluble CP (R(2) = 0.92), RUP (R(2) = 0.97), and intestinal digestibility of RUP (R(2) = 0.71). In conclusion, molecular spectroscopy can be used to rapidly characterize feed protein molecular structures and predict their nutritive value.
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Affiliation(s)
- Nazir Ahmad Khan
- Department of Animal and Poultry Science, and ‡Department of Plant Sciences, University of Saskatchewan , Saskatoon, S7N 5A8 Saskatchewan Canada
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Zhang X, Yu P. Using a non-invasive technique in nutrition: synchrotron radiation infrared microspectroscopy spectroscopic characterization of oil seeds treated with different processing conditions on molecular spectral factors influencing nutrient delivery. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6199-6205. [PMID: 24920208 DOI: 10.1021/jf501553g] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Non-invasive techniques are a key to study nutrition and structure interaction. Fourier transform infrared microspectroscopy coupled with a synchrotron radiation source (SR-IMS) is a rapid, non-invasive, and non-destructive bioanalytical technique. To understand internal structure changes in relation to nutrient availability in oil seed processing is vital to find optimal processing conditions. The objective of this study was to use a synchrotron-based bioanalytical technique SR-IMS as a non-invasive and non-destructive tool to study the effects of heat-processing methods and oil seed canola type on modeled protein structure based on spectral data within intact tissue that were randomly selected and quantify the relationship between the modeled protein structure and protein nutrient supply to ruminants. The results showed that the moisture heat-related processing significantly changed (p<0.05) modeled protein structures compared to the raw canola (control) and those processing by dry heating. The moisture heating increased (p<0.05) spectral intensities of amide I, amide II, α-helices, and β-sheets but decreased (p<0.05) the ratio of modeled α-helices to β-sheet spectral intensity. There was no difference (p>0.05) in the protein spectral profile between the raw and dry-heated canola tissue and between yellow- and brown-type canola tissue. The results indicated that different heat processing methods have different impacts on the protein inherent structure. The protein intrinsic structure in canola seed tissue was more sensitive and more response to the moisture heating in comparison to the dry heating. These changes are expected to be related to the nutritive value. However, the current study is based on limited samples, and more large-scale studies are needed to confirm our findings.
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Affiliation(s)
- Xuewei Zhang
- College of Animal Science and Animal Veterinary, Tianjin Agricultural University , Tianjin 300384, People's Republic of China
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Zhang X, Yan X, Beltranena E, Yu P. Molecular spectroscopic investigation on fractionation-induced changes on biomacromolecule of co-products from bioethanol processing to explore protein metabolism in ruminants. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2014; 122:591-597. [PMID: 24334060 DOI: 10.1016/j.saa.2013.11.081] [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: 08/13/2013] [Revised: 11/11/2013] [Accepted: 11/13/2013] [Indexed: 06/03/2023]
Abstract
Fractionation processing is an efficient technology which is capable to redesign/redevelop a new food or feed product with a specified chemical and nutrient profile. This processing technique was able to produce four different fractions (called "A", "B", "C", "D" fractions/treatments) with different nutrient profile form a co-product of bioethanol processing [wheat dried distillers grains with soluble (DDGS)]. To date, there is no study on the effect of fractionation processing on inherent molecular structure of different fractions and how the processing-induced structural change affect the metabolic characteristics of protein and nutrient availability. The objectives of this experiment were to: (1) investigate the effect of fractionation processing on changes of protein functional groups (amide I, amide II, and their ratio) and molecular structure (modeled α-helix, β-sheet, and their ratio), and (2) study the relationship between the fractionation processing-induced changes of protein molecular structure and nutrients availability as well as the metabolic characteristics of protein. The hypothesis of this study was that the fractionation processing changes the molecular structure and such changes affect the metabolic characteristics of protein. The protein molecular structure spectral profile of the fractions A, B, C and D were identified by Fourier-transform infrared attenuated total reflection spectroscopy (FT/IR-ATR). The results showed that the fractionation processing significantly affected the protein molecular spectral profiles. The differences in amide I to amide II peak area and height ratios were strongly significant (P<0.01) among the treatment fractions, ranging from 4.98 to 6.33 and 3.28 to 4.00, respectively. The difference in the modeled protein α-helix to β-sheet ratio was also strongly significant (P<0.01) among the treatment fractions. Multivariate molecular spectral analysis with cluster (CLA) and principal component analyses (PCA) showed that there are no clear distinguished clusters and ellipses among the fractions (A, B, C and D) in the protein amide I and II region ca. 1726-1485 cm(-1). The correlation study showed that the modeled α-helix to β-sheet ratio tended to have a negative correlation with truly absorbed rumen undegraded protein (ARUP(DVE): r=-0.944, P=0.056<0.10) and total truly absorbed protein in the small intestine (DVE: r=-0.946, P=0.054<0.10), but there was no correlation between the α-helix to β-sheet ratio and the degraded protein balance (DPB(OEB): P=0.267<0.10). In conclusion, the fractionation processing changed the molecular structural spectral profiles in terms of amide I to II ratio and α-helix to β-sheet ratio. These changes negatively affected the metabolic characteristics of protein and true protein supply. These results indicated that spectral features of different fractions could be used as a potential tool to predict true protein nutritive value.
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Affiliation(s)
- Xuewei Zhang
- Department of Animal Science, Tianjin Agricultural University, Tianjin 300384, China; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Xiaogang Yan
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; The Branch Academy of Animal Science, Jilin Academy of Agricultural Science, Gongzhuling, Jilin 136100, China
| | - Eduardo Beltranena
- Research and Innovation Division, Alberta Agriculture and Rural Development, Edmonton, AB T6H 5T6, Canada
| | - Peiqiang Yu
- Department of Animal Science, Tianjin Agricultural University, Tianjin 300384, China; Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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