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Wang X, Fan B, Li Y, Fei C, Xiong Y, Li L, Liu Y, Tong L, Huang Y, Wang F. Effect of Germination on the Digestion of Legume Proteins. Foods 2024; 13:2655. [PMID: 39272421 PMCID: PMC11394037 DOI: 10.3390/foods13172655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 08/04/2024] [Accepted: 08/22/2024] [Indexed: 09/15/2024] Open
Abstract
As one of the main sources of plant protein, it is important to improve the protein digestibility of legumes. Faced with population growth and increasing environmental pressures, it is essential to find a green approach. Germination meets this requirement, and in the process of natural growth, some enzymes are activated to make dynamic changes in the protein itself; at the same time, other substances (especially anti-nutrient factors) can also be degraded by enzymes or their properties (water solubility, etc.), thereby reducing the binding with protein, and finally improving the protein digestibility of beans under the combined influence of these factors The whole process is low-carbon, environmentally friendly and safe. Therefore, this paper summarizes this process to provide a reference for the subsequent development of soybean functional food, especially the germination of soybean functional food.
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Affiliation(s)
- Xinrui Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266000, China
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Yang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266000, China
| | - Chengxin Fei
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yangyang Xiong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yanfang Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Litao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
- Western Agricultural Research Center, Chinese Academy of Agricultural Sciences, Changji 831100, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
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Layla A, Syed QA, Zahoor T, Shahid M. Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts. Int Microbiol 2024; 27:753-764. [PMID: 37700156 DOI: 10.1007/s10123-023-00426-1] [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: 06/22/2023] [Revised: 08/15/2023] [Accepted: 08/25/2023] [Indexed: 09/14/2023]
Abstract
Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their seeds and matured vegetables. Despite being admired for their health-promoting properties, white cabbage sprouts have been least explored for their nutritional significance and behavior to lactic acid fermentation. This study aimed to investigate the role of lactic acid fermentation, i.e., inoculum vs. spontaneous, in reducing intrinsic toxicants load and improving nutrients delivering potential of the white cabbage sprouts. White cabbage sprouts with a 5-7 cm average size were processed as raw, blanched, Lactiplantibacillus plantarum-inoculated fermentation, and spontaneous fermentation. Plant material was dehydrated at 40 °C and evaluated for microbiological quality, macronutrients, minerals, and anti-nutrient contents. The results indicate L. plantarum inoculum fermentation of blanched cabbage sprouts (IF-BCS) to increase lactic acid bacteria count of the sprouts from 0.97 to 8.47 log CFU/g. Compared with the raw cabbage sprouts (RCS), inoculum fermented-raw cabbage sprouts (IF-RCS), and spontaneous fermented-raw cabbage sprouts (SF-RCS), the highest content of Ca (447 mg/100 g d.w.), Mg (204 mg/100 g d.w.), Fe (9.3 mg/100 g d.w.), Zn (5 mg/100 g d.w.), and Cu (0.5 mg/100 g d.w.) were recorded in IF-BCS. L. plantarum-led fermentation of BCS demonstrated a reduction in phytates, tannins, and oxalates contents at a rate of 42%, 66%, and 53%, respectively, while standalone lactic acid fermentation of the raw sprouts reduced the burden of anti-nutrients in a range between 32 and 56%. The results suggest L. plantarum-led lactic acid fermentation coupled with sprout blanching is the most promising way to improve the nutritional quality and safety of the white cabbage sprouts.
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Affiliation(s)
- Anam Layla
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Qamar Abbas Syed
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan.
| | - Tahir Zahoor
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhammad Shahid
- Department of Biochemistry, University of Agriculture, Faisalabad, Pakistan
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3
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Perchuk IN, Shelenga TV, Burlyaeva MO. The Effect of Illumination Patterns during Mung Bean Seed Germination on the Metabolite Composition of the Sprouts. PLANTS (BASEL, SWITZERLAND) 2023; 12:3772. [PMID: 37960128 PMCID: PMC10649298 DOI: 10.3390/plants12213772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/26/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023]
Abstract
Mung bean (Vigna radiata (L.) Wilczek) sprouts are popular over the world because of their taste, nutritional value, well-balanced biochemical composition, and other properties beneficial for human health. Germination conditions affect the composition of metabolites in mung bean sprouts, so a detailed study into its variability is required. This article presents the results of a comparison of the metabolite composition in the leaves of mung bean sprouts germinated first in the dark (DS) and then in the light (LS). Gas chromatography with mass spectrometry (GC-MS) made it possible to identify more than 100 compounds representing various groups of phytochemicals. Alcohols, amino acids, and saccharides predominated in the total amount of compounds. The analysis of metabolomic profiles exposed a fairly high intra- and intervarietal variability in the metabolite content. DS and LS differed in the qualitative and quantitative content of the identified compounds. The intravarietal variability was more pronounced in DS than in LS. DS demonstrated higher levels of saccharides, fatty acids, acylglycerols, and phenolic compounds, while amino acids were higher in LS. Changes were recorded in the quantitative content of metabolites participating in the response of plants to stressors-ornithine, proline, GABA, inositol derivatives, etc. The changes were probably induced by the stress experienced by the sprouts when they were transferred from shade to light. The analysis of variance and principal factor analysis showed the statistically significant effect of germination conditions on the content of individual compounds in leaves. The identified features of metabolite variability in mung bean genotypes grown under different conditions will contribute to more accurate selection of an illumination pattern to obtain sprouts with desirable biochemical compositions for use in various diets and products with high nutritional value.
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Affiliation(s)
- Irina N. Perchuk
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, 42,44, B. Morskaya Street, 190000 Saint-Petersburg, Russia;
| | | | - Marina. O. Burlyaeva
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, 42,44, B. Morskaya Street, 190000 Saint-Petersburg, Russia;
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Begum N, Khan QU, Liu LG, Li W, Liu D, Haq IU. Nutritional composition, health benefits and bio-active compounds of chickpea ( Cicer arietinum L.). Front Nutr 2023; 10:1218468. [PMID: 37854353 PMCID: PMC10580981 DOI: 10.3389/fnut.2023.1218468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Accepted: 09/05/2023] [Indexed: 10/20/2023] Open
Abstract
Chickpea (Cicer arietinum L.), an annual plant of the family Fabaceae is mainly grown in semiarid and temperate regions. Among pulses, cultivated worldwide chickpeas are considered an inexpensive and rich source of protein. Chickpea is a good source of protein and carbohydrate, fiber, and important source of essential minerals and vitamins. The quality of protein is better among other pulses. Consumption of chickpeas is related to beneficial health outcomes. Dietary peptides from the protein of chickpeas gaining more attention. Peptides can be obtained through acid, alkali, and enzymatic hydrolysis. Among all these, enzymatic hydrolysis is considered safe. Various enzymes are used for the production of peptides, i.e., flavorzyme, chymotrypsin, pepsin, alcalase, papain, and trypsin either alone or in combinations. Chickpea hydrolysate and peptides have various bioactivity including angiotensin 1-converting enzyme inhibition, digestive diseases, hypocholesterolemic, CVD, antioxidant activity, type 2 diabetes, anti-inflammatory, antimicrobial, and anticarcinogenic activity. This review summarizes the nutritional composition and bioactivity of hydrolysate and peptides obtained from chickpea protein. The literature shows that chickpea peptides and hydrolysate have various functional activities. But due to the limited research and technology, the sequences of peptides are unknown, due to which it is difficult to conduct the mechanism studies that how these peptides interact. Therefore, emphasis must be given to the optimization of the production of chickpea bioactive peptides, in vivo studies of chickpea bioactivity, and conducting human study trials to check the bioactivity of these peptides and hydrolysate.
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Affiliation(s)
- Nabila Begum
- School of Medicine, Foshan University, Foshan, Guangdong, China
- Division of Cell, Developmental and Integrative Biology, School of Medicine, South China University of Technology, Guangdong, China
| | - Qudrat Ullah Khan
- Greater Bay Area Institute of Precision Medicine (Guangzhou), Fudan University, Guangzhou, Guangdong, China
| | - Leyna G. Liu
- College of Letters and Science, University of California, Berkeley, Berkeley, CA, United States
| | - Wenwen Li
- Reproductive Medicine Center, Department of Obstetrics and Gynecology, The First Affiliated Hospital of Anhui Medical University, Hefei, Anhui, China
| | - Dahai Liu
- School of Medicine, Foshan University, Foshan, Guangdong, China
| | - Ijaz Ul Haq
- Department of Public Health and Nutrition, The University of Haripur, Haripur, Pakistan
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Fan X, Lu N, Xu W, Zhuang Y, Jin J, Mao X, Ren N. Response of Flavor Substances in Tomato Fruit to Light Spectrum and Daily Light Integral. PLANTS (BASEL, SWITZERLAND) 2023; 12:2832. [PMID: 37570986 PMCID: PMC10420795 DOI: 10.3390/plants12152832] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 07/27/2023] [Accepted: 07/29/2023] [Indexed: 08/13/2023]
Abstract
Light-emitting diodes (LEDs) have been widely used as light sources for plant production in plant factories with artificial lighting (PFALs), and light spectrum and light amount have great impacts on plant growth and development. With the expansion of the product list of PFALs, tomato production in PFALs has received attention, but studies on fruit quality influenced by artificial light are lacking. In this study, precisely modulated LED light sources based on white light combined with additional red, blue, and green lights were used to investigate the effects of light spectrum and daily light integral (DLI) on the main quality indicators and flavor substances of "Micro-Tom" tomato fruits. The highest sugar-acid ratio was obtained under the white light with addition of red light with high DLI and blue light with low DLI. The contents of β-carotene, lycopene, and lutein were significantly increased by higher DLI conditions except for under the blue light treatment, and the cross-interactions between the light spectrum and DLI were observed. The accumulation of the main flavor substances in tomato fruits was decreased by addition of green light with a high DLI and red light with a low DLI; notably, the percentage of 2-isobutylthiazole, which is associated with fresh tomato aroma, was decreased by green light. This study provides insights for improving tomato fruit quality and flavor by regulating light conditions in PFALs.
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Affiliation(s)
- Xiaoxue Fan
- Institute of Agricultural Information, Key Laboratory of Intelligent Agricultural Technology (Changjiang Delta), Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.F.); (J.J.); (X.M.)
| | - Na Lu
- Center for Environment, Health and Field Sciences, Chiba University, 6-2-1 Kashiwanoha, Kashiwa 277-0882, Chiba, Japan; (W.X.); (Y.Z.)
| | - Wenshuo Xu
- Center for Environment, Health and Field Sciences, Chiba University, 6-2-1 Kashiwanoha, Kashiwa 277-0882, Chiba, Japan; (W.X.); (Y.Z.)
| | - Yunfei Zhuang
- Center for Environment, Health and Field Sciences, Chiba University, 6-2-1 Kashiwanoha, Kashiwa 277-0882, Chiba, Japan; (W.X.); (Y.Z.)
| | - Jing Jin
- Institute of Agricultural Information, Key Laboratory of Intelligent Agricultural Technology (Changjiang Delta), Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.F.); (J.J.); (X.M.)
| | - Xiaojuan Mao
- Institute of Agricultural Information, Key Laboratory of Intelligent Agricultural Technology (Changjiang Delta), Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.F.); (J.J.); (X.M.)
| | - Ni Ren
- Institute of Agricultural Information, Key Laboratory of Intelligent Agricultural Technology (Changjiang Delta), Ministry of Agriculture and Rural Affairs, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; (X.F.); (J.J.); (X.M.)
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Galanty A, Zagrodzki P, Miret M, Paśko P. Chickpea and Lupin Sprouts, Stimulated by Different LED Lights, As Novel Examples of Isoflavones-Rich Functional Food, and Their Impact on Breast and Prostate Cells. Molecules 2022; 27:molecules27249030. [PMID: 36558162 PMCID: PMC9781113 DOI: 10.3390/molecules27249030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/01/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Among all legumes sprouts' active compounds, isoflavones seem to be the most important; nevertheless, their high content is not always associated with beneficial effects. These compounds may prevent or stimulate hormone-dependent cancers due to their estrogen-like activity. Different LED light quality can change the synthesis of active compounds and significantly influence the biological activity of the sprouts. This study aimed to evaluate the effects of LED light (red, blue, green, yellow), as well as total darkness, and natural light conditions (as reference), on isoflavones content, determined by HPLC-UV-VIS, during 10 days of harvesting of chickpea and lupin sprouts. Due to the ambiguous estrogenic potential of isoflavones, the impact of these sprouts on normal and cancer prostate and breast cells was evaluated. Yellow LED light resulted in the highest sum of isoflavones in chickpea sprouts (up to 1 g/100 g dw), while for green LED light, the isoflavones sum was the lowest. The exact opposite effect was noted for lupin sprouts, with the predominance of green over the yellow LED light. The examined sprouts were of high safety to non-neoplastic breast and prostate cells, with interesting cytotoxic effects on breast MCF7 and prostate DU145 cancer cells. No clear relationship was observed between the activity and isoflavones content.
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Affiliation(s)
- Agnieszka Galanty
- Department of Pharmacognosy, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
| | - Paweł Zagrodzki
- Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
| | - Marina Miret
- Faculty of Pharmacy and Food Science, University of Barcelona, Campus Diagonal, Av. de Joan XXIII 27-31, 08028 Barcelona, Spain
| | - Paweł Paśko
- Department of Food Chemistry and Nutrition, Faculty of Pharmacy, Medical College Jagiellonian University, Medyczna 9, 30-688 Kraków, Poland
- Correspondence:
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Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes. Food Res Int 2022; 154:111012. [DOI: 10.1016/j.foodres.2022.111012] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 02/11/2022] [Accepted: 02/12/2022] [Indexed: 12/31/2022]
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8
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Technological, processing and nutritional aspects of chickpea (Cicer arietinum) - A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.044] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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9
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Zhang X, Bian Z, Yuan X, Chen X, Lu C. A review on the effects of light-emitting diode (LED) light on the nutrients of sprouts and microgreens. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.031] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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10
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Liu C, Guo Y, Cheng Y, Qian H. An investigation on the production and stability of chickpea bean sprout beverage. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
| | - Yahui Guo
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
| | - Yuliang Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
| | - He Qian
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi China
- School of Food Science and TechnologyJiangnan University Wuxi China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi China
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11
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Ferreira CD, Bubolz VK, da Silva J, Dittgen CL, Ziegler V, de Oliveira Raphaelli C, de Oliveira M. Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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SALAS-LÓPEZ F, GUTIÉRREZ-DORADO R, MILÁN-CARRILLO J, CUEVAS-RODRÍGUEZ EO, CANIZALEZ-ROMAN VA, LEÓN-SICAIROS CDR, REYES-MORENO C. Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.25316] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
| | | | - Jorge MILÁN-CARRILLO
- Universidad Autónoma de Sinaloa, México; Universidad Autónoma de Sinaloa, México
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Sharma S, Singh A, Singh B. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature. J Food Biochem 2018; 43:e12706. [PMID: 31353645 DOI: 10.1111/jfbc.12706] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 09/24/2018] [Accepted: 10/02/2018] [Indexed: 12/01/2022]
Abstract
Germination of legumes is potential bioprocessing technique to improve the nutrient digestibility and enhancement of bioactive components. The present investigation studies the effects of different germination conditions on the bioactive components, antioxidant activity, and in vitro nutrient digestibility of pigeon pea. Results obtained indicated that increase in germination time and temperature modifies the bioactive components and nutritional digestibility of the pigeon pea. Studies have shown that increase in germination time from 12 to 48 hr and temperature from 25 to 35°C, results in significant increase in accumulation of total pheolics and flavonoid content as a result of cell wall degrading enzymes. Germination for prolonged time at higher temperature also significantly increases the antioxidant potential and reducing power of the germinated pigeon pea. Increased activity of hydrolytic enzymes alters the structure of starch and proteins and thus enhanced in vitro starch and protein digestibility and also lowers down the hot paste viscosity of germinated pigeon pea. PRACTICAL APPLICATIONS: Currently, consumers are increasingly interested in high-quality natural health foods with high biological value and better nutrient digestibility. Germinated grains legumes become popular among people engrossed in improving and maintaining their health by changing dietary habits. Germinated pigeon pea exhibited better nutrient digestibility with improved texture and flavor, higher antioxidant activity and more bioactive components with lower pasting viscosity due to enzymatic modification of starch and protein in the grain. For this reason, use of germinated pigeon pea flour can provide an excellent example of functional food with high dietary protein value. Germinated pigeon pea flour can be utilized as a functional ingredient in the preparation of novel function foods, and it would intensify metabolism, strengthen immunity, reimburse deficiencies of vitamins and mineral, lower the risk of various diseases and exert health-promoting effects.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
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Sánchez-Chino XM, Jiménez Martínez C, León-Espinosa EB, Garduño-Siciliano L, Álvarez-González I, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Dávila-Ortiz G. Protective Effect of Chickpea Protein Hydrolysates on Colon Carcinogenesis Associated With a Hypercaloric Diet. J Am Coll Nutr 2018; 38:162-170. [PMID: 30211662 DOI: 10.1080/07315724.2018.1487809] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
OBJECTIVE Colon cancer occupies the third place in incidence worldwide; eating habits, in particular, consumption of hypercaloric diets, are relevant in its etiopathogenesis. On the other hand, foods can also modulate carcinogenesis: for example, proteins, which when hydrolyzed release peptides with biological activities, and legumes, especially, chickpea, represent a good source of hydrolysates. The objective of this work was to verify the inhibitory effect of chickpea hydrolyzed protein on azoxymethane (AOM)-induced carcinogenesis in mice fed a hypercaloric diet. METHODS We hydrolyzed chickpea protein by pepsin, pancreatin, and a combined pepsin-pancreatin system, to test its anticarcinogenic and hypercaloric activity in mice that had consumed a hypercaloric diet or a normal diet but were injected with azoxymethane (AOM). RESULTS A concentrate (70% proteins) was obtained from chickpea seeds (18.5% proteins), and extensive hydrolysates were obtained at 15 minutes, in all tested enzyme systems. The greatest activity was evidenced in the hydrolysates obtained with pepsin-pancreatin at 90 minutes. Animals that consumed the hypercaloric diet had a higher concentration of cholesterol and a higher atherogenic index, which were significantly reduced with the administration of chickpea protein hydrolysates with a dose-response effect (10, 20, or 30 mg/kg), whereas no effect was observed in animals that consumed the normal diet. In animals given AOM, aberrant crypts were observed, at a higher rate in animals that consumed the hypercaloric diet; with the consumption of hydrolysates by the animals that consumed either diet, the number of aberrant crypts was reduced with the 3 doses tested, and the effect was better in those animals fed the hypercaloric diet. The best effect in all tests was with 30 mg/kg body weight. CONCLUSION The consumption of chickpea protein hydrolysates might confer a protective effect against colon carcinogenesis.
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Affiliation(s)
- Xariss M Sánchez-Chino
- a Escuela Nacional de Ciencias Biológicas , Instituto Politécnico Nacional , Mexico City , Mexico.,b Cátedra-CONACyT, Departamento de Salud , El Colegio de la Frontera Sur-Villahermosa , Campeche , Mexico
| | | | - Erika B León-Espinosa
- a Escuela Nacional de Ciencias Biológicas , Instituto Politécnico Nacional , Mexico City , Mexico
| | | | - Isela Álvarez-González
- a Escuela Nacional de Ciencias Biológicas , Instituto Politécnico Nacional , Mexico City , Mexico
| | | | - Verónica R Vásquez-Garzón
- c Cátedra-CONACYT, Facultad de Medicina y Cirugía , Universidad Autónoma Benito Juárez de Oaxaca , Oaxaca de Juárez , Mexico
| | - Rafael Baltiérrez-Hoyos
- c Cátedra-CONACYT, Facultad de Medicina y Cirugía , Universidad Autónoma Benito Juárez de Oaxaca , Oaxaca de Juárez , Mexico
| | - Gloria Dávila-Ortiz
- a Escuela Nacional de Ciencias Biológicas , Instituto Politécnico Nacional , Mexico City , Mexico
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15
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Ma M, Wang P, Yang R, Gu Z. Effects of UV-B radiation on the isoflavone accumulation and physiological-biochemical changes of soybean during germination: Physiological-biochemical change of germinated soybean induced by UV-B. Food Chem 2018; 250:259-267. [PMID: 29412920 DOI: 10.1016/j.foodchem.2018.01.051] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2017] [Revised: 01/04/2018] [Accepted: 01/05/2018] [Indexed: 11/29/2022]
Abstract
In this study, the effects of UV-B radiation on the isoflavones accumulation, physiological and nutritional quality, water status, and characteristics of proteins in germinated soybeans were investigated. The results showed that isoflavones content in soybeans increased with appropriate intensity and time of UV-B radiation and decreased with excessive treatment. Fresh weight, length, free amino acids, reducing sugar contents and bulk water (T23) in germinated soybeans decreased with increasing radiation time, indicating that UV-B inhibited the growth and nutrients metabolism of soybean during germination. Cell damage was detected in germinated soybeans with excessive UV-B radiation, as shown by the black spots in cotyledons and the increased intercellular water determined by LF-NMR. Germination resulted in an increase in random coil structures, while UV-B radiation induced no obvious changes in FT-IR spectrum and protein conformation of soybeans. Both UV-B radiation and germination caused the increase in soluble proteins, especially in 1.0-75.0 kDa fraction.
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Affiliation(s)
- Meng Ma
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
| | - Zhenxin Gu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China.
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Effect of soaking and germination on physicochemical and functional attributes of horsegram flour. Journal of Food Science and Technology 2017; 54:4229-4239. [PMID: 29184229 DOI: 10.1007/s13197-017-2892-1] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2017] [Accepted: 09/22/2017] [Indexed: 10/18/2022]
Abstract
Horsegram is an underutilized pulse, traditionally used for treating various disorders like kidney stones, diabetes and joint pain. The present study was undertaken to optimize the soaking and germination conditions, to decrease the anti-nutritional factors and at the same time maintaining the nutritional properties of horsegram. Horsegram seeds were soaked for 6, 12 and 18 h followed by germination for 0, 24 and 48 h under different illumination conditions i.e., light and dark respectively. The soaked and germinated samples were dried in laboratory drier at 55 °C until constant moisture was achieved and was further analyzed for various quality attributes. Almost all the physicochemical and functional characteristics were significantly affected by both soaking and germination, whereas, germination done in light and dark conditions, exerted significant effect on the ascorbic acid content, total protein, total phenols, antioxidant activity and tannin content only. Based on the quality attributes, it was found that treatment having 18 h soaking and 48 h germination in the presence of light was the best where maximum decrease in the anti-nutritional factors was observed. Moreover, there was an increase in ascorbic acid, total protein content and a decrease in the anti-nutritional factors such as oxalate and tannin content. Thus, it is concluded that 18 h soaking and 48 h germination in the presence of light can be considered as the optimum conditions to increase the nutritional content of horsegram flour, which can further be utilized for the preparation of different value-added food products.
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Bar-El Dadon S, Abbo S, Reifen R. Leveraging traditional crops for better nutrition and health - The case of chickpea. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.04.002] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Hayta M, İşçimen EM. Optimization of ultrasound-assisted antioxidant compounds extraction from germinated chickpea using response surface methodology. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.037] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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19
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Bazaz R, Baba WN, Masoodi FA, Yaqoob S. Formulation and characterization of hypo allergic weaning foods containing potato and sprouted green gram. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9324-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Ashokkumar K, Diapari M, Jha AB, Tar’an B, Arganosa G, Warkentin TD. Genetic diversity of nutritionally important carotenoids in 94 pea and 121 chickpea accessions. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.04.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Kwon JH, Kim GR, Ahn JJ, Akram K, Bae HM, Kim CH, Kim Y, Han BS. Changes in Physicochemical, Nutritional and Hygienic Properties of Chinese Cabbage Seeds and Their Sprouts on Gamma and Electron Beam Irradiation. J FOOD QUALITY 2013. [DOI: 10.1111/jfq.12044] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Joong-Ho Kwon
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 702-701 Republic of Korea
| | - Gui-Ran Kim
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 702-701 Republic of Korea
| | - Jae-Jun Ahn
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 702-701 Republic of Korea
| | - Kashif Akram
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 702-701 Republic of Korea
- Institute of Food Science and Nutrition; University of Sargodha; Sargodha Pakistan
| | - Hye-Min Bae
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 702-701 Republic of Korea
| | - Chan-Hee Kim
- School of Food Science and Biotechnology; Kyungpook National University; Daegu 702-701 Republic of Korea
| | - Yuri Kim
- EB Tech Co. Ltd.; Daejeon Republic of Korea
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22
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Wu Z, Song L, Feng S, Liu Y, He G, Yioe Y, Liu SQ, Huang D. Germination dramatically increases isoflavonoid content and diversity in chickpea (Cicer arietinum L.) seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8606-15. [PMID: 22816801 DOI: 10.1021/jf3021514] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effect of germination on bioactive components in legume seeds was investigated in terms of the antioxidant capacity and total phenolic contents. Germination increased the total phenolic content and antioxidant capacity of most seeds. Particularly in chickpea seeds, the isoflavone contents increased by over 100 fold, mainly due to the increase of formononetin and biochanin A level. As a result, these two compounds were conveniently isolated from the germinated seeds in preparative scale and structurally confirmed by UV-vis, ESI-MS, and (1)H NMR spectroscopies. Isoflavonoid fingerprints analyzed by HPLC-PDA and LC-ESI-MS demonstrated that germination could significantly increase isoflavonoids diversity. Twenty-five isoflavonoids were detected and identified tentatively. These include 20 isoflavones, 2 isoflavanones, and 3 pterocarpan phytoalexins. Total isoflavonoid content of germinated chickpea was approximately 5-fold of that of germinated soybean. Our findings suggest that the germinated chickpea seeds could serve as a promising functional food rich in isoflavonoids.
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Affiliation(s)
- Ziyun Wu
- Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore
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23
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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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Zhang L, Li Q, Yang X, Xia Z. Effects of sodium selenite and germination on the sprouting of chickpeas (Cicer arietinum L.) and its content of selenium, formononetin and biochanin A in the sprouts. Biol Trace Elem Res 2012; 146:376-80. [PMID: 22101473 DOI: 10.1007/s12011-011-9261-0] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/26/2011] [Accepted: 11/03/2011] [Indexed: 10/15/2022]
Abstract
To improve the nutritional value of chickpea food, selenium (Se)-rich chickpea sprouts were produced by germination of chickpea seeds for 6 days at 28 centigrade in the presence of various concentrations of Na(2)SeO(3) in germination solution. High concentrations of selenite were found to inhibit the growth of chickpea sprout and the biosynthesis of isoflavones formononetin and biochanin A. However, chickpea sprouts could tolerate up to ~50 mg/L of Na(2)SeO(3), under which condition the product chickpea sprouts contained a high Se content (2.14 μg/g dry weight) and a moderate high content of isoflavones (601.56 μg biochanin A/g dry weight and 578.11 μg formononetin/g dry weight). Se was incorporated in chickpea sprout in the form of selenomethionine. Thus, Se-enriched chickpea sprouts may serve as a convenient dietary source of Se and of isoflavones, including formononetin and biochanin A.
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Affiliation(s)
- Ling Zhang
- Department of Biological Sciences, Taishan Medical University, Tai'an 271000, Shandong, People's Republic of China
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Zhang L, Mao X, Xia Z. Effects of Sodium Metavanadate and Germination on the Sprouting of Chickpeas and its Content of Vanadium, Formononetin and Biochanin A in the Sprouts. J Diet Suppl 2012; 9:34-44. [DOI: 10.3109/19390211.2011.639858] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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