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Pinckaers PJ, Domić J, Petrick HL, Holwerda AM, Trommelen J, Hendriks FK, Houben LH, Goessens JP, van Kranenburg JM, Senden JM, de Groot LC, Verdijk LB, Snijders T, van Loon LJ. Higher Muscle Protein Synthesis Rates Following Ingestion of an Omnivorous Meal Compared with an Isocaloric and Isonitrogenous Vegan Meal in Healthy, Older Adults. J Nutr 2024; 154:2120-2132. [PMID: 37972895 DOI: 10.1016/j.tjnut.2023.11.004] [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: 07/21/2023] [Revised: 10/04/2023] [Accepted: 11/03/2023] [Indexed: 11/19/2023] Open
Abstract
BACKGROUND Plant-derived proteins are considered to have fewer anabolic properties when compared with animal-derived proteins. The anabolic properties of isolated proteins do not necessarily reflect the anabolic response to the ingestion of whole foods. The presence or absence of the various components that constitute the whole-food matrix can strongly impact protein digestion and amino acid absorption and, as such, modulate postprandial muscle protein synthesis rates. So far, no study has compared the anabolic response following ingestion of an omnivorous compared with a vegan meal. OBJECTIVES This study aimed to compare postprandial muscle protein synthesis rates following ingestion of a whole-food omnivorous meal providing 100 g lean ground beef with an isonitrogenous, isocaloric whole-food vegan meal in healthy, older adults. METHODS In a randomized, counter-balanced, cross-over design, 16 older (65-85 y) adults (8 males, 8 females) underwent 2 test days. On one day, participants consumed a whole-food omnivorous meal containing beef as the primary source of protein (0.45 g protein/kg body mass; MEAT). On the other day, participants consumed an isonitrogenous and isocaloric whole-food vegan meal (PLANT). Primed continuous L-[ring-13C6]-phenylalanine infusions were applied with blood and muscle biopsies being collected frequently for 6 h to assess postprandial plasma amino acid profiles and muscle protein synthesis rates. Data are presented as means ± standard deviations and were analyzed by 2 way-repeated measures analysis of variance and paired-samples t tests. RESULTS MEAT increased plasma essential amino acid concentrations more than PLANT over the 6-h postprandial period (incremental area under curve 87 ± 37 compared with 38 ± 54 mmol·6 h/L, respectively; P-interaction < 0.01). Ingestion of MEAT resulted in ∼47% higher postprandial muscle protein synthesis rates when compared with the ingestion of PLANT (0.052 ± 0.023 and 0.035 ± 0.021 %/h, respectively; paired-samples t test: P = 0.037). CONCLUSIONS Ingestion of a whole-food omnivorous meal containing beef results in greater postprandial muscle protein synthesis rates when compared with the ingestion of an isonitrogenous whole-food vegan meal in healthy, older adults. This study was registered at clinicaltrials.gov as NCT05151887.
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Affiliation(s)
- Philippe Jm Pinckaers
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Jacintha Domić
- Division of Human Nutrition & Health, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands
| | - Heather L Petrick
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Andrew M Holwerda
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Jorn Trommelen
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Floris K Hendriks
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Lisanne Hp Houben
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joy Pb Goessens
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Janneau Mx van Kranenburg
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Joan M Senden
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Lisette Cpgm de Groot
- Division of Human Nutrition & Health, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands
| | - Lex B Verdijk
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Tim Snijders
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands
| | - Luc Jc van Loon
- NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands.
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Effect of Thermal Processing on the Metabolic Components of Black Beans on Ultra-High-Performance Liquid Chromatography Coupled with High-Field Quadrupole-Orbitrap High-Resolution Mass Spectrometry. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123919. [PMID: 35745041 PMCID: PMC9227771 DOI: 10.3390/molecules27123919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/22/2022] [Revised: 06/10/2022] [Accepted: 06/14/2022] [Indexed: 11/17/2022]
Abstract
An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoids and isoflavones, were highly susceptible. A total of 197 and 210 differential metabolites were identified in both raw black beans and cooked and steamed black beans, respectively. Cooking reduced the cumulative content of amino acids, lipids, polyphenols, sugars, and nucleosides, whereas steaming reduced amino acid and lipid content, slightly increased polyphenol content, and significantly increased sugar and nucleoside content. Our results indicated that metabolic components were better retained during steaming than cooking. Heat treatment had the greatest impact on amino acids, followed by polyphenols, fatty acids, sugars, and vitamins, indicating that cooking promotes the transformation of most substances and the synthesis of a few. The results of this study provide a basis for further research and development of nutritional products using black beans.
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Khrisanapant P, Leong SY, Kebede B, Oey I. Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods 2021; 10:1415. [PMID: 34207291 PMCID: PMC8234845 DOI: 10.3390/foods10061415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/13/2021] [Accepted: 06/14/2021] [Indexed: 11/18/2022] Open
Abstract
Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15-120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.
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Affiliation(s)
- Prit Khrisanapant
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Biniam Kebede
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
| | - Indrawati Oey
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
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Wainaina I, Wafula E, Sila D, Kyomugasho C, Grauwet T, Van Loey A, Hendrickx M. Thermal treatment of common beans (Phaseolus vulgaris L.): Factors determining cooking time and its consequences for sensory and nutritional quality. Compr Rev Food Sci Food Saf 2021; 20:3690-3718. [PMID: 34056842 DOI: 10.1111/1541-4337.12770] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/30/2021] [Accepted: 04/20/2021] [Indexed: 11/26/2022]
Abstract
Over the past years, the shift toward plant-based foods has largely increased the global awareness of the nutritional importance of legumes (common beans (Phaseolus vulgaris L.) in particular) and their potential role in sustainable food systems. Nevertheless, the many benefits of bean consumption may not be realized in large parts of the world, since long cooking time (lack of convenience) limits their utilization. This review focuses on the current insights in the cooking behavior (cookability) of common beans and the variables that have a direct and/or indirect impact on cooking time. The review includes the various methods to evaluate textural changes and the effect of cooking on sensory attributes and nutritional quality of beans. In this review, it is revealed that the factors involved in cooking time of beans are diverse and complex and thus necessitate a careful consideration of the choice of (pre)processing conditions to conveniently achieve palatability while ensuring maximum nutrient retention in beans. In order to harness the full potential of beans, there is a need for a multisectoral collaboration between breeders, processors, and nutritionists.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium.,Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Daniel Sila
- Department of Food Science and Technology, Jomo Kenyatta University of Agriculture and Technology (JKUAT), Nairobi, Kenya
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Ann Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven, Belgium
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Pedersen NB, Hanigan M, Zaefarian F, Cowieson AJ, Nielsen MO, Storm AC. The influence of feed ingredients on CP and starch disappearance rate in complex diets for broiler chickens. Poult Sci 2021; 100:101068. [PMID: 33770543 PMCID: PMC8024704 DOI: 10.1016/j.psj.2021.101068] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 02/04/2021] [Accepted: 02/06/2021] [Indexed: 12/02/2022] Open
Abstract
The influence of feed ingredients on digestion kinetics of N and starch in complex diets was investigated in the current experiment. A total of 34 diets with different inclusion levels of 10 commonly used feed ingredients (corn, wheat, sorghum, soybean meal, canola meal, full-fat soybean meal [FFSB], palm kernel meal, meat and bone meal, wheat distillers grain with solubles and wheat bran) were randomly allocated to 170 cages with 8 birds in each. Apparent jejunal and ileal digestibility of N and starch was determined on a cage level in broilers feed the experimental diets ad libitum from 21 to 24 d after hatch. Disappearance rate of N and starch from the intestine was estimated through a first-order decay function fitted to the digesta data from the jejunum and ileum. The fit of the decay functions was evaluated with root mean squared error as percentage of the observed mean. The influence of the feed ingredients on the disappearance rates were found through a linear regression model, including the effect of the single ingredients, 2-way and 3-way interactions and evaluated with a Student t test test. Starch digestion kinetics were in general faster than N digestion kinetics. The N disappearance rate was both influenced by single ingredients and interaction amongst ingredients, whereas starch disappearance rate mainly was influenced by single ingredients. A combination of FFSB and soybean meal decreased the N digestion rate by 22 to 25% compared with diets with only soybean meal or FFSB, respectively. These results indicate that nutrients from 1 feed ingredient can influence the rate of disappearance of nutrients from other feed ingredients in a complex diet. This highlights the importance of understanding nutrient digestion kinetics and how these are influenced both additively and nonadditively by different feed ingredients in complex diets.
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Affiliation(s)
| | - Mark Hanigan
- Department of Dairy Science, Virginia Tech, Blacksburg 24061, USA
| | - Faegheh Zaefarian
- Monogastric Research Centre, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
| | - Aaron J Cowieson
- Animal Nutrition and Health, DSM Nutritional Products, Kaiseraugst, Switzerland.
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Heat-treated bean (Phaseolus vulgaris) residue meal as an alternative protein source in pelleted diets for Nile tilapia fingerlings: growth, body composition, and physical characteristics of diets. Trop Anim Health Prod 2020; 52:2443-2450. [PMID: 32318973 DOI: 10.1007/s11250-020-02266-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Accepted: 03/30/2020] [Indexed: 10/24/2022]
Abstract
The study aimed to evaluate heat-treated bean residue meal (Phaseolus vulgaris)-BRM-as an alternative protein source in diets for Nile tilapia fish. A completely randomized design was used, totaling four (n = 4) dietary treatments: diet without BRM (CON), raw BRM (RBRM) and heat-treated BRM at 100 °C for 15 min (BRM15), and 30 min (BRM30) before inclusion in diets. Nile tilapia fingerlings (1.3 g initial weight) were hand-fed the experimental diets for 66 days, divided equally into three meals per day. Performance parameters, body composition, nutrient retention, and physical characteristics of diets were evaluated. Growth and feed conversion were lower (P < 0.05) in fish fed BRM. Protein productive value was higher (P < 0.05) in fish fed CON diet than in fish receiving BRM. However, 30 min heat treatment of BRM increased (P < 0.05) protein retention in fish. Fish fed BRM30 also had higher protein content (P < 0.05) and reduced body lipid content (P < 0.05) than those fed CON diet. The physical characteristics (durability, dry matter leaching, waterproof time, and water stability time) were significantly improved (P < 0.05) in the BRM30 diet compared with other dietary treatments. The dietary inclusion of BRM at the level of 15% is not recommended for tilapia due to low growth performance and feed efficiency, regardless of preheating treatment. However, research on longer heat treatment time is needed due to the improvements observed in nutrient retention and physical characteristics of diets.
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Şengül AY, Çalışlar S. Effect of Partial Replacement of Soybean and Corn with Dietary Chickpea (Raw, Autoclaved, or Microwaved) on Production Performance of Laying Quails and Egg Quality. Food Sci Anim Resour 2020; 40:323-337. [PMID: 32426713 PMCID: PMC7207097 DOI: 10.5851/kosfa.2019.e98] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 12/10/2019] [Accepted: 12/12/2019] [Indexed: 11/06/2022] Open
Abstract
This study was conducted to investigate whether adding different levels of raw or differently processed chickpea into different diets of laying quails affected live weight, feed intake, feed efficiency, egg weight and internal and external egg quality. Chickpea was used as raw, autoclaved or microwave-processed, and it was involved in the diets on two different levels (20% and 40%). The sample was divided into 7 groups including the control, 20% and 40% raw, 20% and 40% autoclaved, and 20% and 40% microwave-processed groups. 336 ten-week-old female laying quails were used in the study, and the experiment continued for 19 weeks. In the study, the differences among the groups were insignificant in terms of live weight, feed intake, feed efficiency, egg weight and egg quality characteristics such as shell thickness, shell weight, yolk weight, yolk color and albumin index. The differences were significant in terms of the shape index, Haugh unit (p<0.05) and yolk index (p<0.01). Consequently, it was observed that different thermal processes on chickpeas did not usually have a significant effect on the yield performance of the quails, and the results that were obtained were similar to the other groups. However, it was determined that some egg quality characteristics were affected by the autoclaving and microwaving processes. Between the thermal processes, it may be stated that autoclaving provided better results.
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Affiliation(s)
- Ahmet Yusuf Şengül
- Department of Animal Science, Bingol
University Faculty of Agriculture, 12000, Bingol,
Turkey
| | - Süleyman Çalışlar
- Department of Animal Science,
Kahramanmaras Sutcu Imam University Faculty of Agriculture,
46000, Kahramanmaras, Turkey
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De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours. Int J Food Microbiol 2020; 316:108426. [DOI: 10.1016/j.ijfoodmicro.2019.108426] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 09/11/2019] [Accepted: 11/03/2019] [Indexed: 11/26/2022]
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10
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Sá AGA, Moreno YMF, Carciofi BAM. Food processing for the improvement of plant proteins digestibility. Crit Rev Food Sci Nutr 2019; 60:3367-3386. [PMID: 31760758 DOI: 10.1080/10408398.2019.1688249] [Citation(s) in RCA: 121] [Impact Index Per Article: 24.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Proteins are essential macronutrients for the human diet. They are the primary source of nitrogen and are fundamental for body structure and functions. The plant protein quality (PPQ) refers to the bioavailability, digestibility, and amino acid composition. The digestibility specifies the protein quantity absorbed by an organism relative to the consumed amount and depends on the protein structure, previous processing, and the presence of compounds limiting the digestion. The latter are so-called antinutritional factors (ANF), exemplified by phytates, tannins, trypsin inhibitors, and lectins. Animal proteins are known to have better digestibility than plant proteins due to the presence of ANF in plants. Thus, the inactivation of ANF throughout food processing may increase the PPQ. New food processing, aiming to increase the digestibility of plant proteins, and new sources of proteins are being studied for the animal protein substitution. Here, it is presented the impact of processing on the protein digestibility and reduction of ANF. Several techniques, such as cooking, autoclaving, germination, microwave, irradiation, spray- and freeze-drying, fermentation, and extrusion enhanced the PPQ. The emerging non-thermal technologies impact on protein functionalities but require studies on the protein digestibility. How to accurately determine and how to improve the protein digestibility of a plant source remains a scientific and technological challenge that may be addressed by novel or combining existing processing techniques, as well as by exploring protein-enriched by-products of the food industry.
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Affiliation(s)
- Amanda Gomes Almeida Sá
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
| | - Yara Maria Franco Moreno
- Department of Nutrition, Graduate Program in Nutrition, Federal University of Santa Catarina, Florianópolis, Brazil
| | - Bruno Augusto Mattar Carciofi
- Department of Chemical Engineering and Food Engineering, Graduate Program in Food Engineering, Federal University of Santa Catarina, Florianópolis, Santa Catarina, Brazil
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Bresciani A, Marti A. Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions. Foods 2019; 8:E451. [PMID: 31581614 PMCID: PMC6835306 DOI: 10.3390/foods8100451] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 09/10/2019] [Accepted: 09/17/2019] [Indexed: 01/04/2023] Open
Abstract
Nowadays, consumers are more conscious of the environmental and nutritional benefits of foods. Pulses-thanks to both nutritional and health-promoting features, together with their low environmental impact-satisfy the demand for high-protein/high-fiber products. However, their consumption is still somewhat limited in Western countries, due to the presence of antinutrient compounds including phytic acid, trypsin inhibitors, and some undigested oligosaccharides, which are responsible for digestive discomfort. Another limitation of eating pulses regularly is their relatively long preparation time. One way to increase the consumption of pulses is to use them as an ingredient in food formulations, such as bread and other baked products. However, some sensory and technological issues limit the use of pulses on an industrial scale; consequently, they require special attention when combined with cereal-based products. Developing formulations and/or processes to improve pulse quality is necessary to enhance their incorporation into baked products. In this context, this study provides an overview of strengths and weaknesses of pulse-enriched baked products focusing on the various strategies-such as the choice of suitable ingredients or (bio)-technological approaches-that counteract the negative effects of including pulses in baked goods.
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Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences, Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy.
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Shaban EE, Elbakry HF, Ibrahim KS, El Sayed EM, Salama DM, Farrag ARH. The effect of white kidney bean fertilized with nano-zinc on nutritional and biochemical aspects in rats. BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2019; 23:e00357. [PMID: 31312610 PMCID: PMC6609785 DOI: 10.1016/j.btre.2019.e00357] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/24/2019] [Revised: 06/22/2019] [Accepted: 06/25/2019] [Indexed: 01/29/2023]
Abstract
This study aims to estimate the safety of white kidney bean (WKB) fertilized by zinc oxide nanoparticles (ZnO-NPs) via studying changes of liver and kidney function, lipid profile and histological examination for the liver and kidney tissue in rats fed on it. Twenty Four male albino rats were used in this study divided into four groups; the first fed balanced diet (control group), the second fed WKB treated with normal ZnO (nWKB), the third fed WKB treated with 20 ppm ZnO-NPs (tWKB-1), and the fourth fed WKB treated with 40 ppm ZnO-NPs (tWKB-2). The results revealed that WKB treated with ZnO-NPs reduced body weight, food efficiency ratio, relative liver weight, and relative spleen weight were increased as well as the most biochemical parameters exhibited non-significant changes as compared to control group. Meanwhile, tWKB-2 group demonstrated a decrease in alkaline phosphatase and aspartate transaminase activities as compared to nWKB group.
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Key Words
- ALP, alkaline phosphatase
- ALT, Alanine transaminase
- AST, Aspartate transaminase
- HDL-ch, high density lipoprotein cholesterol
- Kidney function
- LDL, low density lipoprotein
- LDL-ch, low density lipoprotein cholesterol
- Lipids
- Liver function
- NPs, nanoparticles
- WKB, white kidney bean
- White kidney bean
- Zinc oxide nanoparticles
- ZnO-NPs, zinc oxide nanoparticles
- nWKB, Normal white kidney bean
- tWKB-1, treated WKB with 20ppm ZnO-NPs
- tWKB-2, treated WKB with 40ppm ZnO-NPs
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Affiliation(s)
- Eman E. Shaban
- Environmental & Occupational Medicine Department, National Research Centre, P.O. 12622, Giza, Egypt
| | - Hagar F.H. Elbakry
- Nutrition & Food Sciences Department, National Research Centre, P.O. 12622, Giza, Egypt
| | - Khadiga S Ibrahim
- Environmental & Occupational Medicine Department, National Research Centre, P.O. 12622, Giza, Egypt
| | - Eman M. El Sayed
- Nutrition & Food Sciences Department, National Research Centre, P.O. 12622, Giza, Egypt
| | - Dina M. Salama
- Vegetable Research Department, National Research Centre, P.O. 12622, Giza, Egypt
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Chen H, Wierenga PA, Hendriks WH, Jansman AJM. In vitro protein digestion kinetics of protein sources for pigs. Animal 2019; 13:1154-1164. [PMID: 30370898 DOI: 10.1017/s1751731118002811] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
In current feed evaluation systems, the nutritional value of protein sources in diets for pigs is based on the ileal digestibility of protein and amino acids, which does not account for the kinetics of protein digestion along the gastrointestinal tract. The objective of the present study was to determine the in vitro protein digestion kinetics of different protein sources (soya bean meal (SBM), wheat gluten (WG), rapeseed meal (RSM), whey powder (WP), dried porcine plasma protein, yellow meal worm larvae and black soldier fly larvae (BSF)). Protein sources were incubated with pepsin at pH 3.5 for 0 to 90 min and subsequently with pancreatin at pH 6.8 for 0 to 210 min at 39°C. The in vitro protein digestion kinetics were described as the kinetics of nitrogen (N) solubilisation and the release of low molecular weight peptides (LMW) (<500 Da). The N solubilisation rate ranged from 0.025 min-1 for BSF to 0.685 min-1 for WP during the incubation with pepsin, and from 0.027 min-1 for RSM to 0.343 min-1 for WP during the incubation with pancreatin. The release rate of LMW peptides ranged from 0.027 min-1 for WG to 0.093 min-1 for WP during the incubation with pepsin, and from 0.029 min-1 for SBM to 0.385 min-1 for WP. Black soldier fly larvae showed a similar release rate of LMW peptides as WP during the incubation with pancreatin. At the end of the sequential incubation with pepsin (90 min) and pancreatin (210 min), WG and WP showed the highest percentage of N present in LMW peptides relative to total N (78% and 79%, respectively), whereas SBM showed the lowest (35%). In conclusion, protein sources for pig diets show substantial differences in in vitro protein digestion kinetics as measured by the kinetics of N solubilisation and the release of LMW peptides. The rate of release of LMW peptides was not correlated to the rate of N solubilisation for each of the protein sources evaluated.
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Affiliation(s)
- H Chen
- 1Animal Nutrition Group,Wageningen University, De Elst 1, 6708WD, Wageningen,The Netherlands
| | - P A Wierenga
- 3Laboratory of Food Chemistry,Wageningen University, Bornse Weilanden 9, 6708WG, Wageningen,The Netherlands
| | - W H Hendriks
- 1Animal Nutrition Group,Wageningen University, De Elst 1, 6708WD, Wageningen,The Netherlands
| | - A J M Jansman
- 2Wageningen Livestock Research,De Elst 1, 6708WD, Wageningen,The Netherlands
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Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats. Food Chem 2018; 272:26-32. [PMID: 30309542 DOI: 10.1016/j.foodchem.2018.07.220] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 07/25/2018] [Accepted: 07/31/2018] [Indexed: 11/23/2022]
Abstract
Seed coats of coloured dry beans contain biologically active compounds. Flavonol glycosides were identified from acetone extracts of seed coats of black beans, pinto beans, and red kidney beans and evaluated for antioxidant activity. High Performance Liquid Chromatography - Mass Spectrometry/Mass Spectrometry (HPLC-MS/MS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging capacity were used to measure flavonols and antioxidant capacity, respectively. The main flavonol glycosides in black beans were the 3-O-glycosides of kaempferol, quercetin and myricetin; pinto beans contained kaempferol 3-O-glycosides, while red kidney beans contained quercetin 3-O-glycoside and quercetin 3-O-rutinoside (rutin). A flavonol triglycoside was identified in dark red kidney bean. Despite differences in total flavonol content, extracts from Eclipse, (black bean) and Windbreaker (pinto bean) had the significantly higher antioxidant activities than other bean seed coats. Results suggest seed coats of Windbreaker and Eclipse may have potential as functional food ingredients, though benefits may not be simply due to flavonols.
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15
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Martins ZE, Pinho O, Ferreira I. Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure. J Food Sci 2017; 82:2183-2191. [DOI: 10.1111/1750-3841.13837] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 05/31/2017] [Accepted: 07/13/2017] [Indexed: 11/25/2022]
Affiliation(s)
- Z. E. Martins
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Depto. de Ciências Químicas, Faculdade de Farmácia; Univ. do Porto; 4051-401 Porto Portugal
| | - O. Pinho
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Depto. de Ciências Químicas, Faculdade de Farmácia; Univ. do Porto; 4051-401 Porto Portugal
- Faculdade de Ciências da Nutrição e Alimentação da Univ. do Porto; 4200-465 Porto Portugal
| | - I.M.P.L.V.O. Ferreira
- LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Depto. de Ciências Químicas, Faculdade de Farmácia; Univ. do Porto; 4051-401 Porto Portugal
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16
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He S, Simpson BK, Sun H, Ngadi MO, Ma Y, Huang T. Phaseolus vulgaris lectins: A systematic review of characteristics and health implications. Crit Rev Food Sci Nutr 2017; 58:70-83. [PMID: 26479307 DOI: 10.1080/10408398.2015.1096234] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Legume lectins are carbohydrate-binding proteins of non-immune origin. Significant amounts of lectins have been found in Phaseolus vulgaris beans as far back as in the last century; however, many questions about their potential biological roles still remain obscure. Studies have shown that lectins are anti-nutritional factors that can cause intestinal disorders. Owing to their ability to act as toxic allergens and hemagglutinins, the Phaseolus vulgaris lectins are of grave concern for human health and safety. Nonetheless, their potential beneficial health effects, such as anti-cancer, anti-human immunodeficiency virus (anti-HIV), anti-microbial infection, preventing mucosal atrophy, reducing type 2 diabetes and obesity, promoting nutrients absorption and targeting drugs, are of immense interest. The significance of Phaseolus vulgaris lectins in biological researches and the potential biomedical applications have placed tremendous emphasis on the development of purification strategies to obtain the protein in pure and stable forms. These purification strategies entail considerations such as effects of proteolysis, heating, gamma radiation, and high-hydrostatic-pressure that can have crucial outcomes in either eliminating or improving bioactivities of the lectins. Thus, up-to-date research findings of Phaseolus vulgaris lectins on different aspects such as anti-nutritional and health impacts, purification strategies and novel processing trends, are systematically reviewed.
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Affiliation(s)
- Shudong He
- a School of Biotechnology and Food Engineering , Hefei University of Technology , Hefei , Anhui , China.,b School of Food Science and Engineering , Harbin Institute of Technology , Harbin , Heilongjiang , China.,c Department of Food Science and Agricultural Chemistry , Macdonald Campus, McGill University , Ste-Anne-de-Bellevue, Québec , Canada
| | - Benjamin K Simpson
- c Department of Food Science and Agricultural Chemistry , Macdonald Campus, McGill University , Ste-Anne-de-Bellevue, Québec , Canada
| | - Hanju Sun
- a School of Biotechnology and Food Engineering , Hefei University of Technology , Hefei , Anhui , China
| | - Michael O Ngadi
- d Department of Bioresource Engineering , Macdonald Campus, McGill University , Ste-Anne-de-Bellevue, Québec , Canada
| | - Ying Ma
- b School of Food Science and Engineering , Harbin Institute of Technology , Harbin , Heilongjiang , China
| | - Tiemin Huang
- e Advanced Electrophoresis Solutions Ltd. , Cambridge , Ontario , Canada
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17
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18
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Xu Y, Coda R, Shi Q, Tuomainen P, Katina K, Tenkanen M. Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2805-2815. [PMID: 28326776 DOI: 10.1021/acs.jafc.6b05495] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. In situ produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this study, soybean and fava bean flours with different levels of added sucrose were fermented by Leuconostoc mesenteroides DSM 20343. After fermentation, a significant increase in viscosity was observed. Sugars, glucans, fructans, mannitol, lactic acid, and acetic acid were quantified to follow the EPS and metabolite production. By treating the fermented doughs selectively with dextranase or levanase, the major role of glucans in viscosity improvement was confirmed. The roles of microbial fructansucrase and endogenous α-galactosidase in degradation of raffinose family oligosaccharides (RFO) were also investigated. This study shows the potential of Ln. mesenteroides DSM 20343 in tailoring viscosity and RFO profiles in soybean and fava bean flours.
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Affiliation(s)
- Yan Xu
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Rossana Coda
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Qiao Shi
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Päivi Tuomainen
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Kati Katina
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Maija Tenkanen
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
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19
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Kinyanjui PK, Njoroge DM, Makokha AO, Christiaens S, Sila DN, Hendrickx M. Quantifying the Effects of Postharvest Storage and Soaking Pretreatments on the Cooking Quality of Common Beans (Phaseolus vulgaris
). J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13036] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Peter K. Kinyanjui
- Department of Food Science and Technology, Faculty of Agriculture; Jomo Kenyatta University of Agriculture and Technology; P.O. Box 62000-00200 Nairobi Kenya
| | - Daniel M. Njoroge
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M S); KU Leuven; Kasteelpark Arenberg 22 Box 2457 3001 Heverlee Belgium
| | - Anselimo O. Makokha
- Department of Food Science and Technology, Faculty of Agriculture; Jomo Kenyatta University of Agriculture and Technology; P.O. Box 62000-00200 Nairobi Kenya
| | - Stefanie Christiaens
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M S); KU Leuven; Kasteelpark Arenberg 22 Box 2457 3001 Heverlee Belgium
| | - Daniel N. Sila
- Department of Food Science and Technology, Faculty of Agriculture; Jomo Kenyatta University of Agriculture and Technology; P.O. Box 62000-00200 Nairobi Kenya
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M S); KU Leuven; Kasteelpark Arenberg 22 Box 2457 3001 Heverlee Belgium
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20
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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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Kinyanjui PK, Njoroge DM, Makokha AO, Christiaens S, Ndaka DS, Hendrickx M. Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties. Food Sci Nutr 2014; 3:39-47. [PMID: 25650021 PMCID: PMC4304561 DOI: 10.1002/fsn3.188] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2014] [Revised: 10/24/2014] [Accepted: 11/08/2014] [Indexed: 12/02/2022] Open
Abstract
The objective of this study was to understand the factors that affect the hydration and cooking profiles of different bean varieties. During this study, nine bean varieties were classified as either easy-to-cook (ETC) or hard-to-cook (HTC) based on a subjective finger pressing test and an objective cutting test. Rose coco, Red haricot, and Zebra beans were classified as ETC, while Canadian wonder, Soya fupi, Pinto, non-nodulating, Mwezi moja, Gwaku, and New mwezi moja were HTC. The effect of different soaking (pre)-treatments on the cooking behavior and/or water absorption of whole or dehulled beans was investigated. Dehulling, soaking in high pH and monovalent salt solutions reduced the cooking time of beans, while soaking in low pH and CaCl2 solutions increased the cooking time. Moisture uptake was faster in ETC and dehulled beans. Soaking at high temperatures also increased the hydration rate. The results point to pectin-related aspects and the rate of water uptake as possible factors that influence the cooking rate of beans.
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Affiliation(s)
- Peter K Kinyanjui
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology P.O. Box 62000-00200, Nairobi, Kenya
| | - Daniel M Njoroge
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven Kasteelpark Arenberg 22 Box 2457, 3001, Heverlee, Belgium
| | - Anselimo O Makokha
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology P.O. Box 62000-00200, Nairobi, Kenya
| | - Stefanie Christiaens
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven Kasteelpark Arenberg 22 Box 2457, 3001, Heverlee, Belgium
| | - Daniel S Ndaka
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology P.O. Box 62000-00200, Nairobi, Kenya
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven Kasteelpark Arenberg 22 Box 2457, 3001, Heverlee, Belgium
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22
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Curiel JA, Coda R, Centomani I, Summo C, Gobbetti M, Rizzello CG. Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation. Int J Food Microbiol 2014; 196:51-61. [PMID: 25522057 DOI: 10.1016/j.ijfoodmicro.2014.11.032] [Citation(s) in RCA: 101] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2014] [Revised: 11/17/2014] [Accepted: 11/27/2014] [Indexed: 10/24/2022]
Abstract
This study aimed at evaluating the composition of nineteen traditional Italian legumes and at investigating the potential of the sourdough fermentation with selected lactic acid bacteria to improve the nutritional and functional features. Traditional Italian legumes, all with product certifications and belonging to Phaseolus vulgaris, Cicer arietinum, Lathyrus sativus, Lens culinaris and Pisum sativum species, were used in this study. Seeds were milled, and flours were analyzed for proximate composition and subjected to sourdough fermentation at 30°C for 24h. Lactobacillus plantarum C48 and Lactobacillus brevis AM7 were used as selected starters. Compared to control doughs, without bacterial inoculum, the concentrations of free amino acids (FAA), soluble fibres, and total phenols increased for all legume sourdoughs. Raffinose decreased of up to ca. 64%. During sourdough fermentation, the level of GABA markedly increased and reached values up to 624mg/kg. Condensed tannins decreased. At the same time, almost all legume sourdoughs showed increases of the antioxidant and phytase activities. As shown by PCA analysis based on data of total FAA, GABA, raffinose, soluble/insoluble dietary fibre, condensed tannins and antioxidant and phytase activities, all legume sourdoughs were clearly differentiated from control doughs. The traditional Italian legumes are bio-diverse, and all showed high levels of nutritional elements and suitability for optimal sourdough fermentation. Legume flours subjected to sourdough fermentation would be suitable to be used alone or better in mixture with cereals, and as gluten-free ingredients for making novel and healthy foods.
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Affiliation(s)
- José Antonio Curiel
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Rossana Coda
- Department of Food and Environmental Sciences, University of Helsinki, Finland
| | - Isabella Centomani
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Marco Gobbetti
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
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23
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Coda R, Melama L, Rizzello CG, Curiel JA, Sibakov J, Holopainen U, Pulkkinen M, Sozer N. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. Int J Food Microbiol 2014; 193:34-42. [PMID: 25462921 DOI: 10.1016/j.ijfoodmicro.2014.10.012] [Citation(s) in RCA: 117] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2014] [Revised: 10/06/2014] [Accepted: 10/07/2014] [Indexed: 10/24/2022]
Abstract
The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index. This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.
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Affiliation(s)
- Rossana Coda
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland.
| | - Leena Melama
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland
| | | | - José Antonio Curiel
- Department of Soil, Plant and Food Sciences, University of Bari, 70126 Bari, Italy
| | - Juhani Sibakov
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland
| | - Ulla Holopainen
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland
| | - Marjo Pulkkinen
- Department of Food and Environmental Science, 00014, University of Helsinki, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland, Tietotie 2, 02044 VTT, Finland
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24
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Serrano M, Rebollar P, Sueiro S, Hermida M, Mateos G. Influence of duration of storage on protein quality traits of soybean meals. J APPL POULTRY RES 2013. [DOI: 10.3382/japr.2012-00620] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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25
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The Maillard reaction and pet food processing: effects on nutritive value and pet health. Nutr Res Rev 2013; 26:130-48. [PMID: 23916186 DOI: 10.1017/s0954422413000103] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61.8%, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.
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26
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Frikha M, Valencia DG, de Coca-Sinova A, Lázaro R, Mateos GG. Ileal digestibility of amino acids of unheated and autoclaved pea protein concentrate in broilers. Poult Sci 2013; 92:1848-57. [PMID: 23776273 DOI: 10.3382/ps.2013-03007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
The effects of autoclaving 2 varieties of micronized (fine grinding) pea protein concentrate (PPC) on the ileal digestibility (ID) of CP and amino acids (AA) were studied in broilers. There was a control diet based on fermented soybean meal (FSBM) and 4 extra diets in which the FSBM was substituted on a CP basis by PPC from 2 different pea cultivars (PPC-1 and PPC-2), either unheated or autoclaved. Chicks were fed a common diet from 1 to 17 d of age and, then, their respective experimental diets from 18 to 21 d of age. Each treatment was replicated 6 times. Autoclaving reduced trypsin inhibitor activity (TIA) but had little effect on the saponin content of the PPC. The apparent ID (AID) of CP was similar for the FSBM and the unheated PPC and lower for both than for the autoclaved PPC. Autoclaving improved (P < 0.001) the AID of CP (87.6 vs. 82.2%) and most indispensable AA (e.g., 92.1 vs. 88.8% for Lys and 83.6 vs. 76.5% for Thr) of the PPC. The improvement in CP and AA digestibility with autoclaving varied with the PPC used and was consistent with the reduction in TIA observed (9.4 to 2.8 mg/g for PPC-1 vs. 9.1 to 5.3 mg/g for PPC-2). The standardized ID (SID) of most indispensable AA was similar for the FSBM and the PPC-2 and higher for both than for the PPC-1 (P < 0.05). For Lys, the lowest SID value was observed for the FSBM and the highest for the PPC-2 either unheated or autoclaved. It is concluded that the ID of the AA of the PPC improved with heating and was in general higher for the autoclaved PPC than for the FSBM. Consequently, heat processed PPC is a good alternative to FSBM and unheated PPC in starter diets for broilers.
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Affiliation(s)
- M Frikha
- Departamento de Producción Animal, Universidad Politécnica de Madrid, Ciudad Universitaria, Madrid, Spain
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27
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Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.09.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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Functional properties of flour from low-temperature extruded navy and pinto beans (Phaseolus vulgaris L.). Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.024] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Abstract
Chickpea (Cicer arietinumL.) is an important pulse crop grown and consumed all over the world, especially in the Afro-Asian countries. It is a good source of carbohydrates and protein, and protein quality is considered to be better than other pulses. Chickpea has significant amounts of all the essential amino acids except sulphur-containing amino acids, which can be complemented by adding cereals to the daily diet. Starch is the major storage carbohydrate followed by dietary fibre, oligosaccharides and simple sugars such as glucose and sucrose. Although lipids are present in low amounts, chickpea is rich in nutritionally important unsaturated fatty acids such as linoleic and oleic acids. β-Sitosterol, campesterol and stigmasterol are important sterols present in chickpea oil. Ca, Mg, P and, especially, K are also present in chickpea seeds. Chickpea is a good source of important vitamins such as riboflavin, niacin, thiamin, folate and the vitamin A precursor β-carotene. As with other pulses, chickpea seeds also contain anti-nutritional factors which can be reduced or eliminated by different cooking techniques. Chickpea has several potential health benefits, and, in combination with other pulses and cereals, it could have beneficial effects on some of the important human diseases such as CVD, type 2 diabetes, digestive diseases and some cancers. Overall, chickpea is an important pulse crop with a diverse array of potential nutritional and health benefits.
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30
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Kelkar S, Siddiq M, Harte J, Dolan K, Nyombaire G, Suniaga H. Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.044] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Sriket C, Benjakul S, Visessanguan W, Hara K. Effect of legume seed extracts on the inhibition of proteolytic activity and muscle degradation of fresh water prawn (Macrobrachium rosenbergii). Food Chem 2011; 129:1093-9. [DOI: 10.1016/j.foodchem.2011.05.080] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2010] [Revised: 03/15/2011] [Accepted: 05/18/2011] [Indexed: 11/24/2022]
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32
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Ahmad M, Benjakul S. Impact of legume seed extracts on degradation and functional properties of gelatin from unicorn leatherjacket skin. Process Biochem 2011. [DOI: 10.1016/j.procbio.2011.07.018] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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34
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Cunha Luisa F. , Freire J.P.B.. EFFECT DE LA SUBSTITUTION TOTALE OU PARTIELLE DU TOURTEAU DE SOJA PAR VICIA BENGHALENSIS SUR LA DIGESTIBILITÉ, LA CÆCOTROPHIE ET LE BILAN AZOTÉ CHEZ LE LAPIN ADULTE. WORLD RABBIT SCIENCE 2010. [DOI: 10.4995/wrs.1993.193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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Al-Marzooqi W, Wiseman J. Effect of extrusion under controlled temperature and moisture conditions on ileal apparent amino acid and starch digestibility in peas determined with young broilers. Anim Feed Sci Technol 2009. [DOI: 10.1016/j.anifeedsci.2009.05.004] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Shi J, Xue SJ, Ma Y, Li D, Kakuda Y, Lan Y. Kinetic study of saponins B stability in navy beans under different processing conditions. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.12.035] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Proteomic approaches to study structure, functions and toxicity of legume seeds lectins. Perspectives for the assessment of food quality and safety. J Proteomics 2009; 72:527-38. [DOI: 10.1016/j.jprot.2009.02.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2008] [Revised: 02/02/2009] [Accepted: 02/04/2009] [Indexed: 11/16/2022]
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Iyayi EA, Kluth H, Rodehutscord M. Effect of heat treatment on antinutrients and precaecal crude protein digestibility in broilers of four tropical crop seeds. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01495.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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ADEBOOYE ODUNAYOCLEMENT, SINGH VASUDEVA. EFFECT OF COOKING ON THE PROFILE OF PHENOLICS, TANNINS, PHYTATE, AMINO ACID, FATTY ACID AND MINERAL NUTRIENTS OF WHOLE-GRAIN AND DECORTICATED VEGETABLE COWPEA (VIGNA UNGUICULATAL. WALP). J FOOD QUALITY 2007. [DOI: 10.1111/j.1745-4557.2007.00155.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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El-Niely HF. Effect of radiation processing on antinutrients, in-vitro protein digestibility and protein efficiency ratio bioassay of legume seeds. Radiat Phys Chem Oxf Engl 1993 2007. [DOI: 10.1016/j.radphyschem.2006.10.006] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Nutritional and compositional study of Desi chickpea (Cicer arietinum L.) cultivars grown in Punjab, Pakistan. Food Chem 2007. [DOI: 10.1016/j.foodchem.2007.05.004] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Nyachoti CM, Arntfield SD, Guenter W, Cenkowski S, Opapeju FO. Effect of micronized pea and enzyme supplementation on nutrient utilization and manure output in growing pigs. J Anim Sci 2006; 84:2150-6. [PMID: 16864876 DOI: 10.2527/jas.2004-467] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
An experiment was done to determine manure output, N and P excretion, and apparent digestibilities of AA, CP, P, and DM in growing pigs fed barley-based diets containing micronized or raw peas with or without supplementation with enzyme containing primarily beta-glucanase and phytase (Biogal S+). Eight barrows (21.5 +/- 1.2 kg of initial BW) fitted with T-cannulas at the distal ileum were used in a 40-d trial and housed in metabolism cages. Pigs were assigned in a replicated 4 x 4 Latin square design to 4 experimental diets: 1) barley-raw peas control (BRP), 2) barley-micronized peas (BMP), 3) BRP plus enzyme, and 4) BMP plus enzyme (BMP+E). Pigs received 2.6 times maintenance energy requirements based on BW at the beginning of each experimental period. During each experimental period, pigs were acclimatized to their respective diets for 5 d followed by a 3-d period of total fecal and urine collection and another 2-d period of ileal digesta collection. Samples were analyzed for DM, AA (diets and digesta only), N, and P. Wet fecal output of BRP plus enzyme-fed pigs tended to be lower (P = 0.07) than the amount produced by BMP-fed pigs. The amounts of dry feces and urine produced were not different among treatments (P > 0.10). Supplementing the BRP and BMP diet with enzyme increased (P = 0.002) the daily P retained per pig. Pigs fed the enzyme-supplemented diets tended to have lower (P = 0.06) fecal P excretion and greater urinary P excretion (P = 0.001) compared with pigs fed the nonsupplemented diets, but total P excretion was not influenced by diet (P > 0.10). Pigs fed the BMP+E diet retained more (P = 0.006) N per day than pigs fed the BMP diet. However, N excretion was not influenced by dietary treatment (P > 0.10), although BMP+E-fed pigs excreted 13.2% less N in the feces compared with those fed the nonenzyme supplemented controls. Inclusion of micronized peas with or without enzyme supplementation did not affect urinary or fecal N excretion (P > 0.10) compared with the BRP. Dietary treatment had no effect (P > 0.10) on ileal or fecal DM or CP digestibilities. Apparent ileal digestibilities of AA were usually lower (P < 0.05) in the BRP diet compared with the other diets. Enzyme supplementation improved P digestibility at the ileal and fecal level. The current results indicate that utilizing micronized peas in barley-based pig grower diets enhances P retention.
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Affiliation(s)
- C M Nyachoti
- Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2.
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Pirman T, Combe E, Ribeyre MC, Prugnaud J, Stekar J, Patureau Mirand P. Differential Effects of Cooked Beans and Cooked Lentils on Protein Metabolism in Intestine and Muscle in Growing Rats. ANNALS OF NUTRITION AND METABOLISM 2006; 50:197-205. [PMID: 16407646 DOI: 10.1159/000090741] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/08/2005] [Accepted: 10/13/2005] [Indexed: 11/19/2022]
Abstract
AIMS The effect of diets based on cooked beans or lentils on protein metabolism in intestines and muscles was studied in rats. METHOD The cooked seeds were used as the unique protein source in balanced diets (containing 229 and 190 g of crude protein per kg dry matter) fed to young growing rats for 20 days. Their effects were compared with those of the control casein diet in pair-fed rats. Protein synthesis rates in small and large intestines and in gastrocnemius and soleus muscles were determined in vivo, in a fed state, by the flooding dose method, using 13C-valine. RESULTS In the small and large intestine tissues of the legume fed groups, protein, RNA relative masses (mg.100 g BM(-1)) and protein synthesis rates (FSR and ASR) were higher than in the control rats (p < 0.05). In gastrocnemius and soleus muscles,protein and RNA contents (in mg) and protein synthesis rates were significantly (p < 0.05) lower in the legume-fed groups than in the control rats. CONCLUSION The chronic intake of cooked legumes increased protein synthesis rates in intestinal tissues and decreased them in muscles. This effect was greater for beans than for lentils in the large intestine and in gastrocnemius muscle.
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Affiliation(s)
- Tatjana Pirman
- Chair of Nutrition, Zootechnical Department, Biotechnical Faculty, University of Ljubljana, Domzale, Slovenia.
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-ur-Rehman Z, Salariya AM. THIS ARTICLE HAS BEEN RETRACTED The effects of hydrothermal processing on antinutrients, protein and starch digestibility of food legumes. Int J Food Sci Technol 2005. [DOI: 10.1111/j.1365-2621.2005.00978.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Abd El-Hady E, Habiba R. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds. Lebensm Wiss Technol 2003. [DOI: 10.1016/s0023-6438(02)00217-7] [Citation(s) in RCA: 92] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Hossain M, Becker K. In vitro rumen degradability of crude protein in seeds from four Sesbania spp. and the effects of treatments designed to reduce the levels of antinutrients in the seeds. Anim Feed Sci Technol 2002. [DOI: 10.1016/s0377-8401(01)00310-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alonso R, Rubio L, Muzquiz M, Marzo F. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Anim Feed Sci Technol 2001. [DOI: 10.1016/s0377-8401(01)00302-9] [Citation(s) in RCA: 61] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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