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Li Y, Zhou Z, Wu Q, Chen B, Ye S, Cui Y, Ding Y. Untargeted metabolomics combined with vitro antioxidant to comprehensively evaluate the effect of sodium sulfite immersion on the holistic quality of mung bean sprouts. J Food Sci 2024. [PMID: 38922905 DOI: 10.1111/1750-3841.17147] [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: 01/30/2024] [Revised: 05/08/2024] [Accepted: 05/13/2024] [Indexed: 06/28/2024]
Abstract
Mung bean sprouts are widely consumed as a seasonal fresh vegetable, renowned for their affordability and richness in antioxidants and bioactive compounds. This study employed ultra-high-performance liquid chromatogram-Q-Exactive HF mass spectrometry (UHPLC-QE-MS) and multivariate statistical analysis to comprehensively evaluate the chemical profile of mung bean sprouts following sulfite immersion. The findings revealed a significant alteration in the overall chemical composition of mung bean sprouts following sodium sulfite immersion. Eleven components, including four sulfur-containing compounds, were identified as characteristic markers distinguishing between non-immersed and sodium sulfite-immersed mung bean sprouts. Esterification and addition reactions were inferred to occur during sodium sulfite immersion, leading to the transformation of flavonoid and saponin sulfates. Commercial samples analysis indicated that sulfur-containing compounds were detectable in 9 of 11 commercial mung bean sprouts. Meanwhile, when sodium sulfite concentration exceeded 3.00 mg/mL and immersion time exceeded 360 min, the contents of total polyphenol and flavonoid were significantly reduced and the antioxidant activity was adversely influenced.
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Affiliation(s)
- Yaxin Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Zheng Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Qi Wu
- Sub-Institute of Agriculture and Food Standardization, China National Institute of Standardization, Beijing, China
| | - Baoguo Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Shuhong Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yuna Cui
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yan Ding
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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2
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Li Y, Chen B, Ye S, Wu Q, Zhu L, Ding Y. Discrimination of untreated and sodium sulphite treated bean sprouts by Fourier transform infrared spectroscopy and chemometrics. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:587-600. [PMID: 38648105 DOI: 10.1080/19440049.2024.2341104] [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: 01/28/2024] [Accepted: 04/05/2024] [Indexed: 04/25/2024]
Abstract
Sprouts of black beans (Phaseolus vulgaris L.), soybeans (Glycine max L.) and mung beans (Vigna radiata L.) are widely consumed foods containing abundant nutrients with biological activities. They are commonly treated with sulphites for the preservation and extension of shelf-life. However, our previous investigation found that immersing the bean sprouts in sulphite might convert the active components into sulphur-containing derivatives, which can affect both the quality and safety of the sprouts. This study explores the use of FTIR in conjunction with chemometric techniques to differentiate between non-immersed (NI) and sodium sulphite immersed (SI) black bean, soybean and mung bean sprouts. A total of 168 batches of raw spectra were obtained from NI and SI-bean sprouts using FTIR spectroscopy. Four pre-processing techniques, three modelling assessment techniques and four model evaluation indices were examined for differences in performance. The results show that the multiplicative scatter correction is the most effective pre-processing method. Among the models, the accuracy rate of the three models was as follows: radial basis function neural network (95%) > convolutional neural network (91%) > random forest (82%). The overall findings indicate that FTIR spectroscopy, in conjunction with appropriate chemometric approaches, has a high potential for rapidly determining the difference between NI and SI-bean sprouts.
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Affiliation(s)
- Yaxin Li
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Baoguo Chen
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Shuhong Ye
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Qi Wu
- China National Institute of Standardization, Beijing, China
| | - Lin Zhu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Yan Ding
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
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3
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Bonassi G, Lavelli V. Hydration and Fortification of Common Bean ( Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and Heating. Antioxidants (Basel) 2024; 13:615. [PMID: 38790720 PMCID: PMC11117595 DOI: 10.3390/antiox13050615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/14/2024] [Accepted: 05/16/2024] [Indexed: 05/26/2024] Open
Abstract
Ultrasound (US)-assisted soaking combined with fortification with red grape skin (GS) phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and Cranberry Bean (CB), before heat treatment. The aims were to investigate: (a) the effect of US application on the kinetic of hydration; (b) the extent of absorption of different phenolic classes of GS into the beans and the resulting effect on antioxidant activity; (c) the effects of heat treatment on the phenolic fraction and antioxidant activity of GS extract- and water-soaked beans. US fastened the soaking step of both WKB and CB beans, which showed the sigmoidal and the downward concave shape hydration curves, respectively. Anthocyanins, flavonols, flavanol and phenolic acids levels increased with GS soaking, but US application was effective only for increasing the level of flavonols, while it favored the loss of endogenous phenolic acids and it did not affect the uptake of anthocyanins and flavanols. Heat treatment decreased the levels of most of phenolic compounds, but increased the levels of monomeric flavanols. Overall, the antioxidant activity was 40% higher in WKB and 53% higher in CB upon GS-fortification than in the control beans, despite the effects of heating. This fortification strategy could be applied for value addition of varieties low in phenolics or as a pre-treatment before intensive processing.
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Affiliation(s)
| | - Vera Lavelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
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Wang XH, Tai ZJ, Song XJ, Li ZJ, Zhang DJ. Effects of Germination on the Structure, Functional Properties, and In Vitro Digestibility of a Black Bean ( Glycine max (L.) Merr.) Protein Isolate. Foods 2024; 13:488. [PMID: 38338623 PMCID: PMC10855124 DOI: 10.3390/foods13030488] [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: 01/07/2024] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/12/2024] Open
Abstract
The utilization of black beans as a protein-rich ingredient presents remarkable prospects in the protein food industry. The objective of this study was to assess the impact of germination treatment on the physicochemical, structural, and functional characteristics of a black bean protein isolate. The findings indicate that germination resulted in an increase in both the total and soluble protein contents of black beans, while SDS-PAGE demonstrated an increase in the proportion of 11S and 7S globulin subunits. After germination, the particle size of the black bean protein isolate decreased in the solution, while the absolute value of the zeta potential increased. The above results show that the stability of the solution was improved. The contents of β-sheet and β-turn gradually decreased, while the content of α-helix increased, and the fluorescence spectrum of the black bean protein isolate showed a red shift phenomenon, indicating that the structure of the protein isolate and its polypeptide chain were prolonged, and the foaming property, emulsification property and in vitro digestibility were significantly improved after germination. Therefore, germination not only improves functional properties, but also nutritional content.
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Affiliation(s)
- Xin-Hui Wang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhen-Jia Tai
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Xue-Jian Song
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Zhi-Jiang Li
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
| | - Dong-Jie Zhang
- College of Food, Heilongjiang Bayi Agricultural University, Xinfeng Road 5, Daqing 163319, China; (X.-H.W.); (Z.-J.T.); (X.-J.S.); (Z.-J.L.)
- National Coarse Cereals Engineering Research Center, Daqing 163319, China
- Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province, Daqing 163319, China
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Barakat H, Al-Qabba MM, Algonaiman R, Radhi KS, Almutairi AS, Al Zhrani MM, Mohamed A. Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa ( Chenopodium quinoa). Molecules 2024; 29:404. [PMID: 38257317 PMCID: PMC10821386 DOI: 10.3390/molecules29020404] [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: 12/07/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (p < 0.05) increases in non-essential and essential amino acids, including lysine, phenylalanine, threonine, and tyrosine. The content of non-essential amino acids nearly reached the standard values found in chicken eggs. These results were likely attributed to the impact of the germination process in increasing enzymes activity and decreasing anti-nutrient content (e.g., saponins). A linear relationship between increased seeds' hydration and decreased saponins content was observed, indicating the effect of water absorption in changing the chemical composition of the plant. Both sprouts showed positive germination progression; however, the sprouted RQ showed a higher germination rate than the YQ (57.67% vs. 43.33%, respectively). Overall, this study demonstrates that germination is a promising technique for enhancing the nutritional value of quinoa seeds, delivering sprouted quinoa seeds as a highly recommended source of high-protein grains with notable functional properties.
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Affiliation(s)
- Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Maryam M. Al-Qabba
- Maternity and Children Hospital, Qassim Health Cluster, Ministry of Health, Buraydah 52384, Saudi Arabia;
| | - Raya Algonaiman
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Khadija S. Radhi
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Abdulkarim S. Almutairi
- Al Rass General Hospital, Qassim Health Cluster, Ministry of Health, Ibn Sina Street, King Khalid District, Al Rass 58883, Saudi Arabia;
| | - Muath M. Al Zhrani
- Department of Applied Medical Science, College of Applied, Bishah University, Bishah 67714, Saudi Arabia;
| | - Ahmed Mohamed
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt;
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Dossou SSK, Deng Q, Li F, Jiang N, Zhou R, Wang L, Li D, Tan M, You J, Wang L. Comparative Metabolomics Analysis of Different Perilla Varieties Provides Insights into Variation in Seed Metabolite Profiles and Antioxidant Activities. Foods 2023; 12:4370. [PMID: 38231865 DOI: 10.3390/foods12234370] [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: 11/08/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Perilla seeds are essential functional foods and key ingredients in traditional medicine. Herein, we investigated the variation in phytochemical profiles and antioxidant activities of twelve different perilla seeds. The seeds showed significant variations in total phenolic and flavonoid contents ranging from 16.92 to 37.23 mg GAE/g (GAE, gallic acid equivalent) and 11.6 to 19.52 mg CAE/g (CAE, catechin equivalent), respectively. LC-QqQ-MS (liquid chromatography triple quadrupole tandem mass spectrometry)-based widely targeted metabolic profiling identified a total of 975 metabolites, including 68-269 differentially accumulated metabolites (DAMs). Multivariate analyses categorized the seeds into four groups based on the seed coat and leaf colors. Most key bioactive DAMs, including flavonoids (quercetin-3'-O-glucoside, prunin, naringenin, naringenin chalcone, butin, genistin, kaempferol-3-O-rutinoside, etc.), amino acids (valine, lysine, histidine, glutamine, threonine, etc.), and vitamins (B1, B3, B6, U, etc.) exhibited the highest relative content in PL3 (brown seed, purple leaf), PL1 (white seed, green-purple leaf), and PL4 (white seed, green leaf) groups, respectively. Meanwhile, key differentially accumulated phenolic acids showed a higher relative content in PL1 and PL4 than in other groups. Both seeds exhibited high antioxidant activities, although those of PL2 (brown seed, green leaf) group seeds were the lowest. Our results may facilitate the comprehensive use of perilla seeds in food and pharmaceutical industries.
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Affiliation(s)
- Senouwa Segla Koffi Dossou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Feng Li
- Amway (China) Botanical R&D Center, Wuxi 214115, China
| | - Nanjun Jiang
- Amway (China) Botanical R&D Center, Wuxi 214115, China
| | - Rong Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Lei Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Donghua Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Meilian Tan
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Jun You
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Linhai Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
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Ścibisz I, Ziarno M. Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives. Molecules 2023; 28:6222. [PMID: 37687051 PMCID: PMC10488363 DOI: 10.3390/molecules28176222] [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: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
The effect of the fermented matrix on the color and the stability of anthocyanins contained in strawberry (Fragaria ananassa D.) and highbush blueberry (Vaccinium corymbosum L.) preparations for fruit yogurts, as well as soy-based (Glycine max L. Merr.) and bean-based (Phaseolus vulgaris L.) yogurt alternatives, stored for 8 weeks, was evaluated. To produce the fermented bean matrix, germinated seeds of white and black beans were used. The obtained fermented matrices had similar pH levels, while the soy-based and black bean-based yogurt alternatives were characterized by their high content of isoflavone aglycones and phenolic acids. The degradation of anthocyanins in strawberry and blueberry fermented products during storage followed first-order reaction kinetics. Significant differences were found depending on the fermented plant-based matrix. The fermented soy-based matrix demonstrated the highest T1/2 values for total anthocyanins (26.3 and 88.8 weeks for strawberry and blueberry products, respectively), whereas the yogurts exhibited the lowest values (13.3 and 49.3 weeks for strawberry and blueberry products, respectively). In the comparison of anthocyanin degradation during the storage of bean-based products, the pigments in the matrix obtained from fermented black beans showed better stability. During storage, the loss of anthocyanins was higher in strawberry products than in blueberry products, particularly with respect to malvidin and petunidin derivatives and acylated anthocyanins, which exhibited high stability. The total color difference (ΔE*) of blueberry plant-based products after an 8 week storage period ranged from 1.1 to 1.5. This data suggests that the addition of a coloring ingredient for industrial production may not be required.
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Affiliation(s)
- Iwona Ścibisz
- Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
| | - Małgorzata Ziarno
- Division of Milk Technology, Institute of Food Sciences, Warsaw University of Life Sciences WULS-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland;
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8
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Palomares-Navarro MJ, Sánchez-Quezada V, Palomares-Navarro JJ, Ayala-Zavala JF, Loarca-Piña G. Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01060-y. [PMID: 37289377 DOI: 10.1007/s11130-023-01060-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 03/20/2023] [Indexed: 06/09/2023]
Abstract
The market for gluten-free products is increasing with an estimated 7.6% annual growth rate from 2020 to 2027. It has been reported that most gluten-free products, such as bread, cookies, and pasta, contain great amounts of simple carbohydrates and are low in fiber and protein, affecting people's health. Pulses such as common beans, chickpeas, lentils, and peas have been studied as an alternative for developing gluten-free products because of their high protein and fiber content. In addition, they contain bioactive compounds with nutraceutical properties, such as phenolics, saponins, dietary fiber, and resistant starch, among others. Most studies carried out with pulses in vitro and in vivo have displayed health benefits, proving that pulse-based food products are better than their counterparts, even those containing wheat, with proper sensory acceptance. This work reviews pulse's nutritional and nutraceutical properties to promote the development and consumption of gluten-free products and improve their formulations to promote people's health.
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Affiliation(s)
- M Jaqueline Palomares-Navarro
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Vanessa Sánchez-Quezada
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México
| | - Julián J Palomares-Navarro
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - J Fernando Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A. C. (CIAD), Carretera Gustavo Enrique Astiazarán Rosas, No. 46, La Victoria, 83304, Hermosillo, Sonora, México
| | - Guadalupe Loarca-Piña
- Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Cerro de las Campanas, S/N, 76010, Santiago de Querétaro, Qro, México.
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9
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Machado-Velarde LX, Dávila-Vega JP, Gutiérrez-Uribe J, Espinosa-Ramírez J, Martínez-Ávila M, Guajardo-Flores D, Chuck-Hernández C. Black Bean Hulls as a Byproduct of an Extraction Process to Enhance Nutraceutical and Glycemic-Related Properties of Nixtamalized Maize Tostadas. Foods 2023; 12:foods12091915. [PMID: 37174452 PMCID: PMC10178423 DOI: 10.3390/foods12091915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 04/29/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Black bean hulls (BBH) are rich in phenolic compounds, such as anthocyanins, which can be incorporated into common staple foods such as maize tostadas, enhancing the nutraceutical properties of these products. This study incorporates black bean hulls to produce nixtamalized maize tostadas with nutraceutical properties. Nixtamalized corn flour (NCF) and black bean hulls (BBH) were characterized in terms of protein, fat, crude and dietary fiber, anthocyanin concentration, and different starch fractions. NCF and BBH depicted 53.7 and 16.8% of total digestible starch (TDS), respectively, and 1.2 and 7.6% of resistant starch (RS), in the same order. BBH was incorporated into nixtamalized flour at 10, 15, and 20% w/w, and the resulting dough was thermo-mechanically characterized. Tostadas with BBH had higher protein, dietary fiber, and anthocyanin concentrations. Enriched tostadas did not show significant changes in texture or other sensory characteristics. However, a reduction in total digestible starch (61.97 up to 59.07%), an increase in resistant starch (0.46 to 2.3% from control tostadas to 20% BBH tostadas), and a reduction in the predicted glycemic index (52 to 49), among other parameters, indicated that BBH is a suitable alternative for developing nutraceutical food products.
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Affiliation(s)
- Lesly Xiomara Machado-Velarde
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Juan Pablo Dávila-Vega
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Janet Gutiérrez-Uribe
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Mariana Martínez-Ávila
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Daniel Guajardo-Flores
- Tecnologico de Monterrey, School of Engineering and Sciences, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
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10
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Nina N, Theoduloz C, Paillán H, Jiménez-Aspee F, Márquez K, Schuster K, Becker L, Oellig C, Frank J, Schmeda-Hirschmann G. Chemical profile and bioactivity of Chilean bean landraces (Phaseolus vulgaris L.). J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023] Open
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11
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Karolkowski A, Belloir C, Briand L, Salles C. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review. Molecules 2023; 28:molecules28083298. [PMID: 37110532 PMCID: PMC10141849 DOI: 10.3390/molecules28083298] [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: 03/10/2023] [Revised: 03/31/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions of pulses. Several hypotheses have assumed that non-volatile compounds, including saponins, phenolic compounds, and alkaloids, are responsible for pulse bitterness and astringency. This review aims to provide an overview highlighting the non-volatile compounds identified in pulses and their bitter and/or astringent characteristics to suggest their potential involvement in pulse off-flavours. Sensorial analyses are mainly used to describe the bitterness and astringency of molecules. However, in vitro cellular assays have shown the activation of bitter taste receptors by many phenolic compounds, suggesting their potential involvement in pulse bitterness. A better knowledge of the non-volatile compounds involved in the off-flavours should enable the creation of efficient strategies to limit their impact on overall perception and increase consumer acceptability.
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Affiliation(s)
- Adeline Karolkowski
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
- Groupe Soufflet (Ets J. Soufflet), 10400 Nogent-sur-Seine, France
| | - Christine Belloir
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Christian Salles
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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12
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García-Mosqueda C, Cerón-García A, León-Galván MF, Ozuna C, López-Malo A, Sosa-Morales ME. Changes in phenolics and flavonoids in amaranth and soybean sprouts after UV-C treatment. J Food Sci 2023; 88:1280-1291. [PMID: 36880573 DOI: 10.1111/1750-3841.16527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 11/28/2022] [Accepted: 02/20/2023] [Indexed: 03/08/2023]
Abstract
Sprouts, mainly from cereals, legumes, and some pseudo-cereals, are rich in nutrients and contain biocompounds, making them attractive for consumption. This research study aimed to develop treatments with UV-C light in soybean and amaranth sprouts and evaluate their effect on biocompounds content, compared with chlorine treatments. UV-C treatments were applied at distances of 3 and 5 cm and times of 2.5, 5, 10, 15, 20, and 30 min, whereas chlorine treatments were applied as immersion in solutions at 100 and 200 ppm for 15 min. Phenolics and flavonoid content were higher in UV-C-treated sprouts than in those treated with chlorine solutions. Ten biocompounds were identified in soybean sprouts, with increasing in apigenin C-glucoside-rhamnoside (105%), apigenin 7-O-glucosylglucoside (237%), and apigenin C-glucoside malonylated (70%) due to UV-C application (3 cm, 15 min); for amaranth sprouts, five biocompounds were identified, with higher contents of p-coumaroylquinic acid (17.7%) after UV-C treatment (3 cm, 15 min). The best treatment to achieve the highest bioactive compounds concentration was UV-C at a distance of 3 cm for 15 min, without significant modification on the color parameters, Hue and chroma. PRACTICAL APPLICATION: UV-C can be used to increase the biocompound content in amaranth and soybean sprouts. Nowadays, there is UV-C equipment available for industrial applications. In this way, sprouts may be maintained as fresh through this physical technology, and they will retain or increase the concentration of health-related compounds.
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Affiliation(s)
- Cristina García-Mosqueda
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - Abel Cerón-García
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - Ma Fabiola León-Galván
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - César Ozuna
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
| | - Aurelio López-Malo
- Departamento de Ingeniería Química y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla, Mexico
| | - María Elena Sosa-Morales
- Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Irapuato, Guanajuato, Mexico
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13
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Inthachat W, Suttisansanee U, Kruawan K, On-Nom N, Chupeerach C, Temviriyanukul P. Evaluation of Mutagenicity and Anti-Mutagenicity of Various Bean Milks Using Drosophila with High Bioactivation. Foods 2022; 11:foods11193090. [PMID: 36230165 PMCID: PMC9562202 DOI: 10.3390/foods11193090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/28/2022] [Accepted: 10/03/2022] [Indexed: 11/17/2022] Open
Abstract
The consumption of a nutritious diet including phytochemicals can minimize mutations as the primary cause of carcinogenesis. Bean consumption supplies calories, minerals and phytochemicals but their anti-mutagenic properties in vivo remain little understood. Hence, the present study aimed to study the mutagenicity and anti-mutagenic properties of five bean milks using the somatic mutation and recombination test (SMART) involving Drosophila with high bioactivation. Milk derived from five bean varieties, namely black bean (Phaseolus vulgaris), red kidney bean (Phaseolus vulgaris), mung bean (Phaseolus aureus), peanut (Arachis hypogaea) and soybean (Glycine max) did not induce DNA mutations in Drosophila with high bioactivation, indicating their genome-safe properties. All bean milks showed anti-mutagenicity against the food-derived mutagen, urethane, in vivo with different degrees of inhibition. In the co-administration study, larvae were treated with each bean milk together with urethane. Soybean milk showed the highest anti-mutagenicity at 27.75%; peanut milk exhibited the lowest at 7.51%. In the pre-feeding study, the larvae received each bean milk followed by urethane. Soybean milk exhibited the highest anti-mutagenic potential, followed by red kidney bean and black bean milks. Total phenolic and antioxidant data revealed that the anti-mutagenicity of both red kidney bean milk and black bean milk might be derived from their phenolic or antioxidant properties; other phytochemicals may contribute to the high anti-mutagenicity observed in soybean milk. Further investigations on the anti-mutagenicity of bean milks against other dietary mutagens are required to develop bean-based products with potent anti-mutagenic properties.
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14
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Selective supercritical fluid extraction of non-polar phytochemicals from black beans (Phaseolus vulgaris L.) by-products. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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15
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Hou D, Feng Q, Tang J, Shen Q, Zhou S. An update on nutritional profile, phytochemical compounds, health benefits, and potential applications in the food industry of pulses seed coats: A comprehensive review. Crit Rev Food Sci Nutr 2022; 63:1960-1982. [PMID: 35930027 DOI: 10.1080/10408398.2022.2105303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Pulses, as a sustainable source of nutrients, are an important choice for human diets, but vast quantities of seed coats generated in pulses processing are usually discarded or used as low-value ruminant feed. It has been demonstrated that pulses seed coats are excellent sources of dietary nutrients and phytochemicals with potential health benefits. With growing interest in the sustainable use of resources and the circular economy, utilization of pulses seed coats to recover these valuable components is a core objective for their valorization and an important step toward agricultural sustainability. This review comprehensively provides a comprehensive insight on the nutritional and phytochemical profiles presented in pulses seed coats and their health benefits obtained from the findings of in vitro and in vivo studies. Furthermore, in the food industry, pulses seed coats can be acted as potential food ingredients with nutritional, antioxidant and antimicrobial characteristics or as the matrix or active components of films for food packaging and edible coatings. A better understanding of pulses seed coats may provide a reference for increasing the overall added value and realizing the pulses' sustainable diets.
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Affiliation(s)
- Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China.,College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jian Tang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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16
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Komaikul J, Ruangdachsuwan S, Juntarapornchai S, Wanlayaporn D, Ketsuwan K, Masrinoul P, Yoksan S, Puthavathana P, Kitisripanya T. Effectiveness of neutral electrolyzed water in inactivating HCoV-OC43 and SARS-CoV-2 on the surfaces of plastic and the medicinal plant Centella asiatica (L.) urban. Heliyon 2022; 8:e10294. [PMID: 36032186 PMCID: PMC9391078 DOI: 10.1016/j.heliyon.2022.e10294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/17/2022] [Accepted: 08/11/2022] [Indexed: 11/15/2022] Open
Abstract
Concerns have been raised about viral contamination, including in crops due to the recent coronavirus disease 2019 pandemic. Limited evidence is available to support the use of sanitizing agents for human coronavirus-contaminated medicinal plants. Thus, we aimed to investigate the persistence of infectious human coronavirus OC43 (HCoV-OC43) as a SARS-CoV-2 surrogate in storage conditions and the capability of neutral electrolyzed water (NEW) to inactivate coronavirus, including in fresh plants such as C. asiatica. The levels of infectious HCoV-OC43 and the triterpenoid content of C. asiatica were quantified using a plaque assay and high-performance liquid chromatography, respectively. The results showed that the persistence of HCoV-OC43 on C. asiatica leaves is identical to that on inert polystyrene. When covered and kept at room temperature with high humidity (>90% RH), HCoV-OC43 can be stable on C. asiatica leaves for at least 24 h. NEW with 197 ppm of available chlorine concentration (ACC) was effective in inactivating both infectious HCoV-OC43 and SARS-CoV-2 in suspension (≥3.68 and ≥4.34 log reduction, respectively), and inactivated dried HCoV-OC43 on the surfaces of C. asiatica leaves (≥2.31 log reduction). Soaking C. asiatica leaves for 5 min in NEW with 205 ppm of ACC or water resulted in significantly higher asiaticoside levels (37.82 ± 0.29 and 35.32 ± 0.74 mg/g dry weight, respectively), compared to the unsoaked group (29.96 ± 0.78 mg/g dry weight). These findings suggest that although coronavirus-contaminated C. asiatica leaves can pose a risk of transmission, NEW could be an option for inactivation.
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Affiliation(s)
- Jukrapun Komaikul
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | - Sasiporn Ruangdachsuwan
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | - Sanjira Juntarapornchai
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | - Duangnapa Wanlayaporn
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | - Kunjimas Ketsuwan
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | - Promsin Masrinoul
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | - Suthee Yoksan
- Center for Vaccine Development, Institute of Molecular Biosciences, Mahidol University, Nakhon Pathom, Thailand
| | | | - Tharita Kitisripanya
- Department of Pharmacognosy, Faculty of Pharmacy, Mahidol University, Bangkok, Thailand
- Corresponding author.
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Baiseitova A, Ban YJ, Kim JY, Lee G, Shah AB, Kim JH, Lee YH, Park KH. Soybean phytochemicals responsible for bacterial neuraminidase inhibition and their characterization by UPLC-ESI-TOF/MS. Food Funct 2022; 13:6923-6933. [PMID: 35695875 DOI: 10.1039/d2fo00537a] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Ethanol extract of soybean (Glycine max (L.) Merr.) showed good inhibitory activity against bacterial neuraminidase (BNA), which plays a pivotal role in the pathogenesis of a number of microbial diseases. The saponin portion fractionated through preparative HPLC (IC50 = 2.25 μg mL-1) was found to be responsible for the observed BNA inhibition. Estimation of the inhibitory effects by individual compounds showed that the soyasaponins of group B (Ba, Bb, Bb', Bc, and Bd) exhibited extremely high inhibitions (IC50 = 0.25-0.48 μM), whereas group A (Aa, Ab, and Ac) was almost inactive. Kinetic studies determined that group B soyasaponins were noncompetitive inhibitors. Furthermore, molecular docking experiments confirmed that soyasaponin Ba (group B) could undergo binding interactions with various residues in the binding pocket. In contrast, soyasaponin Aa (group A) failed to enter the binding pocket due to its extra scaffold structure of oligosaccharides bonded to the 22-hydroxyl position. The metabolites in the soybean extract were fully characterized using UPLC-ESI-TOF/MS.
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Affiliation(s)
- Aizhamal Baiseitova
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Yeong Jun Ban
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Jeong Yoon Kim
- Department of Pharmaceutical Engineering, IALS, Gyeongsang National University, Jinju, Republic of Korea
| | - Gihwan Lee
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Abdul Bari Shah
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Jeong Ho Kim
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Yong Hyun Lee
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
| | - Ki Hun Park
- Division of Applied Life Science (BK21 plus), IALS, Gyeongsang National University, Jinju, 52828, Republic of Korea.
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Guardado-Félix D, Pérez-Carrillo E, Heredia-Olea E, Serna-Saldivar SO. Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:226-232. [PMID: 35501586 DOI: 10.1007/s11130-022-00961-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg Na2SeO3/L), sprouted for different times and then lime-cooked for the pilot plant production of tortillas. The dough and tortillas were quantified in terms of total Se, starch and protein content. Also, in vitro digestibility, texture, color, and sensory properties were evaluated. Results indicated that lime-cooking times were significantly reduced from 39.15 to 14.34, 8.42 and 2.80 min when whole corn was compared with kernels germinated for 1, 2 or 3 days. The Se content of regular tortillas (0.08 µg/g dw) increased about eight-fold in tortillas (0.651-0.625 µg/g dw) produced of corn germinated for two day and treated with 24 mg of Na2SeO3/L. The highest α-amylase activity and lower starch viscosity values were observed in 3-day germinated supplemented with the highest Se. Se-enriched tortillas produced from 2-day sprouted kernels treated with 12 mg Na2SeO3 showed the highest levels of general acceptability, texture and flavor.
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Affiliation(s)
- Daniela Guardado-Félix
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, CP 80000, Culiacán, Sinaloa, México
| | - Esther Pérez-Carrillo
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México
| | - Erick Heredia-Olea
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México
| | - Sergio O Serna-Saldivar
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México.
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19
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Wang SY, Zhang YJ, Zhu GY, Shi XC, Chen X, Herrera-Balandrano DD, Liu FQ, Laborda P. Occurrence of isoflavones in soybean sprouts and strategies to enhance their content: A review. J Food Sci 2022; 87:1961-1982. [PMID: 35411587 DOI: 10.1111/1750-3841.16131] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/08/2022] [Accepted: 03/06/2022] [Indexed: 12/22/2022]
Abstract
Sprouting is a common strategy to enhance the nutritional value of seeds. Here, all the reports regarding the occurrence of isoflavones in soybean sprouts have been covered for the first time. Isoflavones were detected with concentrations ranging from 1 × 10-2 to 1 × 101 g/kg in soybean sprouts. Isoflavone concentration depends on the cultivar, germination time, part of the sprout, light, and temperature. Aglycon isoflavones increased during germination, especially in the hypocotyl, while 6″-O-malonyl-7-O-β-glucoside isoflavones decreased in the hypocotyl and increased in the cotyledon and root. Cooking reduced total isoflavone content. Regarding the strategies to enhance isoflavone contents, fermentation with Aspergillus sojae and external irradiation with UV-A or far-infrared were the methods that caused the greatest increases in aglycon, 7-O-β-glucoside, and total isoflavones. However, the largest increases in 6″-O-malonyl-7-O-β-glucoside and 6″-O-acetyl-7-O-β-glucosides isoflavones were detected after treatment with chitohexaose and calcium chloride, respectively. PRACTICAL APPLICATION: Soybean sprouts are widely consumed and provide essential proteins, antioxidants, and minerals. They are rich in isoflavones, which exhibit numerous health benefits, and have been studied as alternative therapies for a range of hormone-dependent conditions, such as cancer, menopausal symptoms, cardiovascular disease, and osteoporosis. Despite numerous reports being published to date regarding the occurrence of isoflavones in soybean sprouts, the publications in this field are highly dispersed, and a review has not yet been published. This review aims to (1) highlight the particular isoflavones that have been detected in soybean sprouts and their concentrations, (2) compared the effects of temperature, light, cooking and soybean cultivar affect the isoflavone levels on the different parts of the sprout, and (3) discuss the efficacy of the methods to enhance isoflavone contents. This review will provide a better understanding of the current state of this field of research by comparing the general trends and the different treatments for soybean sprouts.
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Affiliation(s)
- Su-Yan Wang
- School of Life Sciences, Nantong University, Nantong, China
| | - Yun-Jiao Zhang
- School of Life Sciences, Nantong University, Nantong, China
| | - Gui-Yang Zhu
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin-Chi Shi
- School of Life Sciences, Nantong University, Nantong, China
| | - Xin Chen
- School of Life Sciences, Nantong University, Nantong, China
| | | | - Feng-Quan Liu
- Institute of Plant Protection, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base of Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - Pedro Laborda
- School of Life Sciences, Nantong University, Nantong, China
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Moreno-García KL, Antunes-Ricardo M, Martínez-Ávila M, Milán-Carrillo J, Guajardo-Flores D. Evaluation of the antioxidant, anti-inflammatory and antihyperglycemic activities of black bean (Phaseolus vulgaris L.) by-product extracts obtained by supercritical CO2. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Zhang C, Ritzoulis C, Jin Z, Cui W, Li X, Han J, Liu W. Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09717-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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22
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Segla Koffi Dossou S, Xu F, You J, Zhou R, Li D, Wang L. Widely targeted metabolome profiling of different colored sesame (Sesamum indicum L.) seeds provides new insight into their antioxidant activities. Food Res Int 2022; 151:110850. [PMID: 34980388 DOI: 10.1016/j.foodres.2021.110850] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 11/01/2021] [Accepted: 11/27/2021] [Indexed: 11/28/2022]
Abstract
Sesame seeds are considered worldwide as a functional food due to their nutritional and therapeutical values. Several physiological functions are being associated with sesame seeds and their derived products. However, the phytochemicals responsible for these various proprieties are not well understood. Thus, to acknowledge the diversity and variability of metabolites in sesame seeds of different colors and reveal key metabolites and pathways contributing to differences in antioxidant activities, black, brown, yellow, and white sesame seeds from 12 varieties were subjected to LC-MS/MS-based widely targeted metabolomics analysis. Totally, 671 metabolites were identified and chemically classified. The metabolic compounds varied significantly with the seed coat color and genotype. Many flavonoids, amino acids, and terpenoids were up-regulated in dark seeds. Sixty key differential metabolites were filtered out. Phenylpropanoid biosynthesis, amino acids biosynthesis, and tyrosine metabolism were the main differently regulated pathways. The DPPH, ABTS, and FRAP assays showed that the antioxidant activities of the seeds increased with the seed coat darkness. Therefore, the pharmacological proprieties of black seeds might be related to their high content of flavonoids and essential amino acids mostly. These findings expand phytochemicals composition information of different colored sesame seeds and provide resources for their comprehensive use and quality improvement.
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Affiliation(s)
- Senouwa Segla Koffi Dossou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture, Wuhan 430062, China
| | - Fangtao Xu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture, Wuhan 430062, China
| | - Jun You
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture, Wuhan 430062, China
| | - Rong Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture, Wuhan 430062, China
| | - Donghua Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture, Wuhan 430062, China
| | - Linhai Wang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture, Wuhan 430062, China.
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23
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Sharma S, Sahni P. Dynamics of Germination Behaviour, Protein Secondary Structure, Technofunctional Properties, Antinutrients, Antioxidant Capacity and Mineral Elements in Germinated Dhaincha. Food Technol Biotechnol 2021; 59:238-250. [PMID: 34316284 PMCID: PMC8284109 DOI: 10.17113/ftb.59.02.21.6922] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Accepted: 05/19/2021] [Indexed: 11/12/2022] Open
Abstract
Research background Dhaincha (Sesbania aculeata) is a forage legume primarily used for green manuring and animal feed. Good nutritional profile of dhaincha makes it a potential alternative legume in human nutrition. However, the presence of high amount of antinutrients poses a problem in its utilisation for food applications. The present investigation intends to germinate dhaincha seeds at different time-temperature regimes and to evaluate the process of germination to ascertain optimal conditions and improve its potential for utilisation. Experimental approach Dhaincha seeds were germinated at 24, 28 and 32 °C for 24, 48 and 72 h. Germination characteristics and germination loss, spectral characteristics, technofunctionality, antinutrients, bioactive constituents, antioxidant capacity and mineral element content of germinated dhaincha were evaluated. Optimal balance of technobiofunctionality of germinated dhaincha seeds was validated by principal component analysis. Results and conclusions Sprout length and germination loss increased with the higher germination temperature and prolonged germination time. Seeds showed similar germination rate at 28 and 32 °C and it was markedly higher than at 24 °C. Germination for 24 h resulted in mild conformational changes in the secondary structure of proteins, whereas germination for 48 and 72 h exhibited major conformational changes in the β-sheets, resulting in the improvement in the hydration and foaming properties. Progression of germination (72 h) caused the decrease of tannin (24.47%), phytic acid (16.38%) and saponin (24.58%) mass fractions, and of trypsin inhibitor (40.33%) and lectin activity (62.50%). Slight decrease of DPPH˙ (3.7%) and ABTS˙+ (18.5%) values was also observed, whereas total flavonoid content (36.14%) and metal chelating activity (26.76%) increased. Total phenolics, FRAP, and reducing power decreased after 24 h, followed by a gradual increase. Zinc extractability increased drastically with germination. Germination at 28 °C for 72 h resulted in higher reduction of antinutrients with optimal retention of antioxidant activity and better functional characteristics, as validated by principal component analysis. Novelty and scientific contribution Dhaincha is an unknown crop in Europe, and even in Asia it is predominantly used as green manure and animal feed. This research demonstrated that the intervention in germination can transform dhaincha into a promising crop for food industry. Germinated dhaincha exhibited enhanced technobiofunctionality for utilisation in various food formulations.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004 (Punjab), India
| | - Prashant Sahni
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana-141004 (Punjab), India
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24
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Kim IS, Kim CH, Yang WS. Physiologically Active Molecules and Functional Properties of Soybeans in Human Health-A Current Perspective. Int J Mol Sci 2021; 22:4054. [PMID: 33920015 PMCID: PMC8071044 DOI: 10.3390/ijms22084054] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/10/2021] [Accepted: 04/12/2021] [Indexed: 12/15/2022] Open
Abstract
In addition to providing nutrients, food can help prevent and treat certain diseases. In particular, research on soy products has increased dramatically following their emergence as functional foods capable of improving blood circulation and intestinal regulation. In addition to their nutritional value, soybeans contain specific phytochemical substances that promote health and are a source of dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, and phytic acid, while serving as a trypsin inhibitor. These individual substances have demonstrated effectiveness in preventing chronic diseases, such as arteriosclerosis, cardiac diseases, diabetes, and senile dementia, as well as in treating cancer and suppressing osteoporosis. Furthermore, soybean can affect fibrinolytic activity, control blood pressure, and improve lipid metabolism, while eliciting antimutagenic, anticarcinogenic, and antibacterial effects. In this review, rather than to improve on the established studies on the reported nutritional qualities of soybeans, we intend to examine the physiological activities of soybeans that have recently been studied and confirm their potential as a high-functional, well-being food.
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Affiliation(s)
- Il-Sup Kim
- Advanced Bio-resource Research Center, Kyungpook National University, Daegu 41566, Korea;
| | - Cheorl-Ho Kim
- Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Gyunggi-Do 16419, Korea
- Samsung Advanced Institute of Health Science and Technology, Gyunggi-Do 16419, Korea
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Sharma S, Sahni P. Germination behaviour, techno-functional characteristics, antinutrients, antioxidant activity and mineral profile of lucerne as influenced by germination regimes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00777-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yang J, Zhang L, Jiang L, Zhan YG, Fan GZ. Quercetin alleviates seed germination and growth inhibition in Apocynum venetum and Apocynum pictum under mannitol-induced osmotic stress. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 159:268-276. [PMID: 33401201 DOI: 10.1016/j.plaphy.2020.12.025] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2020] [Accepted: 12/22/2020] [Indexed: 06/12/2023]
Abstract
Quercetin is one of the main flavonoids in the human diet and mainly found in different plant tissues, including seeds, flowers, leaves, stems, and roots. However, its biological function in plant tissues, especially in seeds, is unknown. In this study, the seed germination and subsequent seedling growth of Apocynum pictum and A. venetum under osmotic stress (400 mmol L-1 mannitol) supplemented with 5 μmol L-1 quercetin were evaluated after 7, 14, and 21 days of germination. Results showed that quercetin improved the germination percentage and seed vigor, as indicated by the higher germination energy, shoot length, root length, dry weight, fresh weight, and chlorophyll content in A. pictum and A. venetum seedlings under the mannitol compared with those under the mannitol alone. Quercetin decreased H2O2 and O2- production and cell membrane damage, and mostly increased the gene expression of superoxide dismutase, peroxidase, catalase, chalcone synthase and flavonol synthase in A. pictum and A. venetum seedlings under the mannitol compared with those under the mannitol alone. In addition, the germination energy of A. pictum was 21.57% higher than that of A. venetum, and the gene expression of key enzymes in quercetin biosynthesis in A. pictum was mostly higher than that in A. venetum after 1 and 7 days of germination. These results indicated that quercetin was an effective anti-osmotic agent that alleviated the adverse effect of mannitol-induced osmotic stress on seed germination and seed vigor, and A. pictum seeds were more osmotic resistant than A. venetum seeds.
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Affiliation(s)
- Jiale Yang
- College of Modern Agriculture and Ecological Environment, Heilongjiang University, Harbin, 150000, China
| | - Lixiang Zhang
- College of Modern Agriculture and Ecological Environment, Heilongjiang University, Harbin, 150000, China
| | - Li Jiang
- State Key Laboratory of Desert and Oasis Ecology, Xinjiang Institute of Ecology and Geography, Chinese Academy of Sciences, Urumqi, 830011, China
| | - Ya Guang Zhan
- Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministey of Education, Northeast Forestry University, Harbin, 150040, China
| | - Gui Zhi Fan
- Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministey of Education, Northeast Forestry University, Harbin, 150040, China.
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Donoso-Quezada J, Guajardo-Flores D, González-Valdez J. Enhanced exosome-mediated delivery of black bean phytochemicals (Phaseolus vulgaris L.) for cancer treatment applications. Biomed Pharmacother 2020; 131:110771. [PMID: 33152932 DOI: 10.1016/j.biopha.2020.110771] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 09/15/2020] [Accepted: 09/17/2020] [Indexed: 12/31/2022] Open
Abstract
Exosomes are a subpopulation of membrane-derived cellular vesicles (30-150 nm) that play an important role in intercellular communication. Because of their natural function as nanocarriers, several applications have been developed for these nanovesicles, including drug delivery. Here we loaded saponins and flavonoids obtained from a black bean extract (Phaseolus vulgaris L.) with antiproliferative activity into exosomes extracted from different cell lines to induce an enhanced response in vitro. We demonstrated that exosomes can be loaded with at least three different phytochemicals in a one-step process to deliver these compounds to recipient cells. Moreover, we found that the bioactivity of the exosomal extract is greater than those observed in other formulations of the same extract. Our results suggest that exosomes are a promising alternative for improved delivery of complex mixtures of bioactive compounds, such as plant extracts. Therefore, future applications for these nanovesicles may include the development of new products for human use with enhanced nutraceutical properties.
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Affiliation(s)
- Javier Donoso-Quezada
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico
| | - Daniel Guajardo-Flores
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico
| | - José González-Valdez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501 Sur, Monterrey, NL 64849, Mexico.
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Corzo-Ríos LJ, Sánchez-Chino XM, Cardador-Martínez A, Martínez-Herrera J, Jiménez-Martínez C. Effect of cooking on nutritional and non-nutritional compounds in two species of Phaseolus (P. vulgaris and P. coccineus) cultivated in Mexico. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100206] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Shen M, Weihao W, Cao L. Soluble dietary fibers from black soybean hulls: Physical and enzymatic modification, structure, physical properties, and cholesterol binding capacity. J Food Sci 2020; 85:1668-1674. [PMID: 32458493 DOI: 10.1111/1750-3841.15133] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 03/11/2020] [Accepted: 03/16/2020] [Indexed: 11/30/2022]
Abstract
We used ultrasound-microwave comodification and enzyme modification (cellulase and hemicellulase) methods to extract soluble dietary fibers (SDFs) from black soybean hulls. Moreover, the structure, physical, and chemical properties, as well as the cholesterol-binding capacity of SDFs before and after modification were analyzed. The average molecular weight of SDFs extracted from raw black soybean hulls was 2.815 × 105 Da. By comparison, the average molecular weight of SDFs from ultrasound-microwave comodified hulls and enzyme-modified hulls decreased by 33.21% and 45.29%, respectively. The water-holding capacity (WHC), water-swelling capacity (WSC), and oil-holding capacity (OHC) of the extracted SDFs modified by the ultrasound-microwave method were 3.79 g/g, 1.39 mL/g, and 1.14 g/g, respectively, a 9.54%, 23.01%, and 17.53% increase from the values of raw SDF. The WHC, WSC, and OHC of SDFs modified via the enzyme method were 3.59 g/g, 1.25 mL/g, and 1.03 g/g, respectively, with a 3.76%, 10.62%, and 6.19% increase when compared to raw SDFs. The cholesterol-binding capacity of SDFs modified via the ultrasound-microwave and enzyme methods was 13.82 and 12.34 mg/g, respectively, with an increase of 47.98% and 32.20% when compared to raw SDFs. The changes in structure and physical and chemical properties were shown to be closely related to the significantly improved cholesterol-binding capacity of the SDFs from modified black soybean hulls. This provides a theoretical basis for subsequent research and development of black soybean hulls products. PRACTICAL APPLICATION: At present, the black soybean hull, a byproduct of general grains, is usually abandoned, but black soybean hull is rich in dietary fiber. Enzymatic modification and ultrasound-microwave comodification were used to treat black soybean hull to prepare small molecular weight, highly active soluble dietary fiber. This research is of great significance to the deep processing of black soybean hull and improvement of the economic benefits of black soybean byproducts.
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Affiliation(s)
- Meng Shen
- College of Food Science, Heilongjiang Bayi Agricultural Univ., Daqing, Heilongjiang, 163319, China
| | - Wang Weihao
- College of Food Science, Heilongjiang Bayi Agricultural Univ., Daqing, Heilongjiang, 163319, China
| | - Longkui Cao
- College of Food Science, Heilongjiang Bayi Agricultural Univ., Daqing, Heilongjiang, 163319, China
- Natl. Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural Univ., Daqing, Heilongjiang, 163319, China
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Cardador-Martínez A, Martínez-Tequitlalpan Y, Gallardo-Velazquez T, Sánchez-Chino XM, Martínez-Herrera J, Corzo-Ríos LJ, Jiménez-Martínez C. Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean ( Phaseolus vulgaris L.). Molecules 2020; 25:E1464. [PMID: 32213962 PMCID: PMC7146566 DOI: 10.3390/molecules25061464] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 03/20/2020] [Accepted: 03/22/2020] [Indexed: 11/16/2022] Open
Abstract
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
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Affiliation(s)
- Anaberta Cardador-Martínez
- Departamento de Bioingenierías, Tecnologico de Monterrey, Av. Epigmenio González No. 500, Fraccionamiento San Pablo, Querétaro 76130, Mexico
| | - Yara Martínez-Tequitlalpan
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| | - Tzayhri Gallardo-Velazquez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
| | - Xariss M. Sánchez-Chino
- Cátedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Carretera a Reforma Km. 15.5 s/n. Ra. Guineo 2da. Sección, Villahermosa, Tabasco 86280, Mexico;
| | - Jorge Martínez-Herrera
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Tabasco, Campo Experimental Huimanguillo, Km. 1. Carr. Huimanguillo-Cárdenas, Tabasco 86400, Mexico;
| | - Luis Jorge Corzo-Ríos
- Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto S/N, Barrio La Laguna, Col. La Laguna Ticomán, México City 07340, Mexico;
| | - Cristian Jiménez-Martínez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico; (Y.M.-T.); (T.G.-V.)
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Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull. J CHEM-NY 2019. [DOI: 10.1155/2019/9736479] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Black soybean hull was subjected to steam explosion (SE) treatment under different conditions to improve the yield and properties of soluble dietary fiber (SDF) extract. Optimal conditions for SE treatment were found to be moisture content of 15%, pressure level of 1.0 MPa, and treatment time of 80 s. Under these conditions, the yield of SDF increased from 10.20% to 17.49%. In addition, structural and functional properties of SDF from untreated and SE-treated black soybean hull were investigated. Soluble dietary fiber extracted from SE-treated hull exhibited lower molecular weight and improved functional properties, such as cholesterol-binding capacity, when compared to SDF extracted from untreated soybean hull. In addition, SDF extracted from SE-treated black soybean hull showed a rough surface structure, while a smooth surface structure was found for SDF extracted from the untreated hull. The obtained results indicate that SE treatment can be successfully used to enhance the yield and the property of yolk cholesterol absorption of SDF adsorption of yolk cholesterol functional properties of SDF from black soybean hull.
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Gutierrez-Uribe JA, Salinas-Santander M, Serna-Guerrero D, Serna-Saldivar SRO, Rivas-Estilla AM, Rios-Ibarra CP. Inhibition of miR31 and miR92a as Oncological Biomarkers in RKO Colon Cancer Cells Treated with Kaempferol-3- O-Glycoside Isolated from Black Bean. J Med Food 2019; 23:50-55. [PMID: 31441682 DOI: 10.1089/jmf.2019.0059] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
MicroRNAs (miRNAs) are small molecules of 19-23 nucleotides of RNA that act as regulators of the expression of proteins in eukaryotic cells. Currently, the participation of miRNAs in the development of different types of cancer has been observed. To evaluate the inhibitory effect of kaempferol-3-O-glycoside on the expression of oncological biomarkers, miR31 and miR92a in a colon cancer cell line (RKO) were analyzed. Cells were cultured and treated with 1 mM kaempferol-3-O-glycoside isolated from black bean. Expression levels of miR31 and miR92a were evaluated by real-time PCR using TaqMan probes; in addition, two oncogenes (KRAS and c-MYC) and two tumor suppressors (AMP-activated protein kinase [AMPK] and adenomatous tumors of polyposis coli [APC]) were quantified to validate the biological effects; normalization of expression levels were carried out by 2-ΔΔCt. Results were analyzed by one-way ANOVA. The expression levels of miR31, miR92a, KRAS oncogene, and the c-MYC transcription factor were subexpressed upon 72 h post-treatment with kaempferol-3-O-glycoside compared with the control without treatment (P < .05); in contrast, the tumor suppressor genes AMPK (∼4.85, P = .005) and APC (∼2.71, P = .066) tumor suppressors genes were overexpressed. Our results showed the inhibitory effect of isolated black bean flavonoid kaempferol-3-O-glycoside on cancer biomarkers: miR31 and miR92a; based on our results, this flavonoid may have interesting nutritional, therapeutic, and/or prophylactic applications to combat colon cancer.
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Affiliation(s)
| | - Mauricio Salinas-Santander
- Research Department School of Medicine Saltillo Unit, Autonomous University of Coahuila, Coahuila, Mexico
| | - Delia Serna-Guerrero
- Tecnologico de Monterrey, Protein Research and Development Center, Monterrey, Mexico
| | | | - Ana Maria Rivas-Estilla
- Department of Biochemistry and Molecular Medicine, School of Medicine, Autonomous University of Nuevo Leon, Nuevo Leon, México
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Ferreira LL, Silva TR, Maturana MA, Spritzer PM. Dietary intake of isoflavones is associated with a lower prevalence of subclinical cardiovascular disease in postmenopausal women: cross-sectional study. J Hum Nutr Diet 2019; 32:810-818. [PMID: 31305957 DOI: 10.1111/jhn.12683] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
BACKGROUND Menopause has been associated with an increased risk of cardiovascular disease. It has been shown that isoflavones protect vascular endothelial cells against induced oxidative stress injury. Therefore, the present study aimed to investigate the association between the dietary intake of isoflavones and the presence of subclinical cardiovascular disease (CVD) in postmenopausal women. METHODS Ninety-six postmenopausal women [mean (SD) age 55.2 (4.9) years, body mass index (BMI) 27.2 (4.6) kg m-2 ] completed the study protocol. Habitual physical activity was assessed using a digital pedometer, resting metabolic rate was measured by indirect calorimetry and dietary intake was assessed via a validated food frequency questionnaire. Subclinical CVD was defined as carotid artery intima-media thickness (C-IMT) >0.9 mm and/or the presence of one or more atherosclerotic plaques in any of the studied segments. RESULTS Mean (SD) C-IMT was 0.74 (0.2) mm, 25% of participants were found to have atherosclerotic plaques and the prevalence of subclinical CVD was 35%. Participants with subclinical CVD were more likely to consume less selenium, magnesium, folate and isoflavones, even after adjusting for total energy intake. A multivariate-adjusted regression model showed that a BMI >27 kg m-2 was associated with 90% higher risk of having ≥1 plaque and/or C-IMT >0.9 mm (P = 0.017). Higher oestradiol levels (P = 0.004) and isoflavone intake (P = 0.021) were independently associated with a lower risk of having subclinical CVD. CONCLUSIONS In the present study, we observed that a higher isoflavone dietary intake was associated with a lower risk of subclinical CVD in postmenopausal women, independent of BMI and endogenous oestradiol levels.
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Affiliation(s)
- L L Ferreira
- Gynecological Endocrinology Unit, Division of Endocrinology, Hospital de Clínicas de Porto Alegre (HCPA), Porto Alegre, Brazil.,Postgraduate Program in Endocrinology and Metabolism, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - T R Silva
- Gynecological Endocrinology Unit, Division of Endocrinology, Hospital de Clínicas de Porto Alegre (HCPA), Porto Alegre, Brazil.,Postgraduate Program in Endocrinology and Metabolism, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil
| | - M A Maturana
- Postgraduate Program, Cardiology University Foundation, Cardiology Institute of Rio Grande do Sul (IC-FUC), Porto Alegre, Brazil
| | - P M Spritzer
- Gynecological Endocrinology Unit, Division of Endocrinology, Hospital de Clínicas de Porto Alegre (HCPA), Porto Alegre, Brazil.,Postgraduate Program in Endocrinology and Metabolism, Universidade Federal do Rio Grande do Sul, Porto Alegre, Brazil.,Department of Physiology, Laboratory of Molecular Endocrinology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Brazil
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Yang R, Jiang Y, Xiu L, Huang J. Effect of chitosan pre-soaking on the growth and quality of yellow soybean sprouts. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1596-1603. [PMID: 30187475 DOI: 10.1002/jsfa.9338] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2018] [Revised: 08/26/2018] [Accepted: 08/28/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Soybeans are popularly known as a healthy food in many Asian countries and are mostly consumed as sprouts. The present study aimed to investigate the potential applications of chitosan as a natural growth regulator of soybean sprouts, as well as to determine the variation and composition of nutrients and anti-nutrients of soybean sprouts pre-soaked in different concentrations of chitosan solutions. RESULTS The hypocotyl length and fresh weight of the soybean sprouts could be positively affected by chitosan treatment. The content changes of bioactive products in chitosan-soaked soybean sprouts were dependent on the concentration of chitosan and germination time. Additionally, the lowest phytic acid content was observed in 8 g kg-1 chitosan-treated soybean sprouts, and the phytic acid content values after 5 days of germination was 1.56 g kg-1 , which was decreased by 79.0% compared to the value in ungerminated soybean. CONCLUSION Chitosan pre-soaking can increase the hypocotyl length and fresh weight of soybean sprouts and also positively effect the content of bioactive products in sprouts, whereas phytic acid can be partially removed, thereby leading to the enhancement of product quality. Chitosan pre-soaking is an alternative technology for the production of low-cost functional foods, where the dose of chitosan is a key factor. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Rui Yang
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Yu Jiang
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Lili Xiu
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Jianying Huang
- Department of Food Science and Engineering, Zhejiang Gongshang University, Hangzhou, P. R. China
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Balestri F, De Leo M, Sorce C, Cappiello M, Quattrini L, Moschini R, Pineschi C, Braca A, La Motta C, Da Settimo F, Del-Corso A, Mura U. Soyasaponins from Zolfino bean as aldose reductase differential inhibitors. J Enzyme Inhib Med Chem 2019; 34:350-360. [PMID: 30734590 PMCID: PMC6327985 DOI: 10.1080/14756366.2018.1553166] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
Seven triterpenoid saponins were identified in methanolic extracts of seeds of the Zolfino bean landrace (Phaseolus vulgaris L.) by HPLC fractionation, revealing their ability to inhibit highly purified human recombinant aldose reductase (hAKR1B1). Six of these compounds were associated by MS analysis with the following saponins already reported in different Phaseolus vulgaris varieties: soyasaponin Ba (V), soyasaponin Bb, soyasaponin Bd (sandosaponin A), soyasaponin αg, 3-O-[R-l-rhamnopyranosyl(1 → 2)-α-d-glucopyranosyl(1 → 2)-α-d-glucuronopyranosyl]olean-12-en-22-oxo-3α,-24-diol, and soyasaponin βg. The inhibitory activity of the collected fractions containing the above compounds was tested for hAKR1B1-dependent reduction of both l-idose and 4-hydroxynonenal, revealing that some are able to differentially inhibit the enzyme. The present work also highlights the difficulties in the search for aldose reductase differential inhibitors (ARDIs) in mixtures due to the masking effect on ARDIs exerted by the presence of conventional aldose reductase inhibitors. The possibility of differential inhibition generated by a different inhibitory model of action of molecules on different substrates undergoing transformation is also discussed.
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Affiliation(s)
- Francesco Balestri
- a Department of Biology , University of Pisa , Pisa , Italy.,b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy
| | - Marinella De Leo
- b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy.,c Department of Pharmacy , University of Pisa , Pisa , Italy
| | - Carlo Sorce
- a Department of Biology , University of Pisa , Pisa , Italy.,b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy
| | - Mario Cappiello
- a Department of Biology , University of Pisa , Pisa , Italy.,b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy
| | - Luca Quattrini
- c Department of Pharmacy , University of Pisa , Pisa , Italy
| | - Roberta Moschini
- a Department of Biology , University of Pisa , Pisa , Italy.,b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy
| | - Carlotta Pineschi
- d PhD School in Biochemistry and Molecular Biology , University of Siena, Siena, Italy
| | - Alessandra Braca
- b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy.,c Department of Pharmacy , University of Pisa , Pisa , Italy
| | - Concettina La Motta
- b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy.,c Department of Pharmacy , University of Pisa , Pisa , Italy
| | | | - Antonella Del-Corso
- a Department of Biology , University of Pisa , Pisa , Italy.,b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy
| | - Umberto Mura
- a Department of Biology , University of Pisa , Pisa , Italy.,b Interdepartmental Research Center Nutrafood ''Nutraceuticals and Food for Health'' , University of Pisa , Pisa , Italy
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Exosomes as nanocarriers for the delivery of bioactive compounds from black bean extract with antiproliferative activity in cancer cell lines. ACTA ACUST UNITED AC 2019. [DOI: 10.1016/j.matpr.2019.03.166] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Lazo-Vélez MA, Guardado-Félix D, Avilés-González J, Romo-López I, Serna-Saldívar SO. Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max). Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.060] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Singh B, Kaur A. Control of insect pests in crop plants and stored food grains using plant saponins: A review. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.08.077] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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39
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Lee YH, Kim B, Hwang SR, Kim K, Lee JH. Rapid characterization of metabolites in soybean using ultra high performance liquid chromatography coupled with electrospray ionization quadrupole time-of-flight mass spectrometry (UPLC-ESI-Q-TOF-MS/MS) and screening for α-glucosidase inhibitory and antioxidant properties through different solvent systems. J Food Drug Anal 2018; 26:277-291. [PMID: 29389565 PMCID: PMC9332657 DOI: 10.1016/j.jfda.2017.05.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 05/17/2017] [Accepted: 05/22/2017] [Indexed: 11/20/2022] Open
Abstract
This work was the first to investigate on the simultaneous characterization of metabolite profiles in soybean using UPLC-ESI-Q-TOF-MS/MS. Twenty two compositions were observed within 14 min from the methanol extract and confirmed as twelve isoflavones of three types and ten soyasaponins (Ab, Af, I-III, αg, βg, βa, γg, and γa). Moreover, the patterns of two chemicals showed considerable differences in seven solvent systems by HPLC analysis and their optimal extraction was achieved by 70% methanol (isoflavone: 4102.69 μg/g; soyasaponin: ten peaks). The second abundant isoflavones were detected in 50% methanol (4054.39 μg/g), followed by 30% methanol, 100% methanol, 10% methanol, CH2Cl2, and acetone extracts with 3134.03, 2979.49, 1681.33, 366.19, and 119.00 μg/g, respectively. Soyasaponins exhibited similar tendencies as those of isoflavones. The highest total phenolic was found as 2.10 ± 0.05 mg GAE/g in 70% methanol with remarkable differences by comparing other extracts. Specifically, this extract showed potent α-glucosidase inhibitory (81%) and antioxidant capacities (DPPH: 93% and ABTS: 95%) at a concentration of 1.0 mg/mL. Our results may be contributed to enhancing the value to functional foods and evaluating the secondary metabolites concern to antioxidant properties using solvent system in soybean.
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Affiliation(s)
- Yeon Hee Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon, 34111,
Republic of Korea
- Department of Environmental Engineering, University of Seoul, Seoul 02504,
Republic of Korea
| | - Bokyeong Kim
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon, 34111,
Republic of Korea
| | - Seung-Ryul Hwang
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon, 34111,
Republic of Korea
| | - Kyun Kim
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon, 34111,
Republic of Korea
| | - Jin Hwan Lee
- Division of Research Development and Education, National Institute of Chemical Safety (NICS), Ministry of Environment, Daejeon, 34111,
Republic of Korea
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40
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Ganesan K, Xu B. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. Int J Mol Sci 2017; 18:E2331. [PMID: 29113066 PMCID: PMC5713300 DOI: 10.3390/ijms18112331] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/02/2017] [Accepted: 11/02/2017] [Indexed: 01/04/2023] Open
Abstract
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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41
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Rossi GB, Valentim-Neto PA, Blank M, Faria JCD, Arisi ACM. Comparison of Grain Proteome Profiles of Four Brazilian Common Bean (Phaseolus vulgaris L.) Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7588-7597. [PMID: 28777559 DOI: 10.1021/acs.jafc.7b03220] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Common bean (Phaseolus vulgaris L.) is a source of proteins for about one billion people worldwide. In Brazil, 'BRS Sublime', 'BRS Vereda', 'BRS Esteio', and 'BRS Estilo' cultivars were developed by Embrapa to offer high yield to farmers and excellent quality to final consumers. In this work, grain proteomes of these common bean cultivars were compared based on two-dimensional gel electrophoresis (2-DE) and tandem mass spectrometry (MS/MS). Principal component analysis (PCA) was applied to compare 349 matched spots in these cultivars proteomes, and all cultivars were clearly separated in PCA plot. Thirty-two differentially accumulated proteins were identified by MS. Storage proteins such as phaseolins, legumins, and lectins were the most abundant, and novel proteins were also identified. We have built a useful platform that could be used to analyze other Brazilian cultivars and genotypes of common beans.
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Affiliation(s)
| | | | | | - Josias Correa de Faria
- Embrapa Arroz e Feijão, Caixa Postal 179, 75375-000 Santo Antônio de Goiás, Goiás, Brazil
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42
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Chávez-Mendoza C, Sánchez E. Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health. Molecules 2017; 22:E1360. [PMID: 28817105 PMCID: PMC6152262 DOI: 10.3390/molecules22081360] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 08/09/2017] [Accepted: 08/12/2017] [Indexed: 12/18/2022] Open
Abstract
As Mexico is located within Mesoamerica, it is considered the site where the bean plant originated and where it was domesticated. Beans have been an integral part of the Mexican diet for thousands of years. Within the country, there are a number of genotypes possessing highly diverse physical and chemical properties. This review describes the major bioactive compounds contained on the Mexican varieties of the common bean. A brief analysis is carried out regarding the benefits they have on health. The effect of seed coat color on the nutraceutical compounds content is distinguished, where black bean stands out because it is high content of anthocyanins, polyphenols and flavonoids such as quercetin. This confers black bean with an elevated antioxidant capacity. The most prominent genotypes within this group are the "Negro San Luis", "Negro 8025" and "Negro Jamapa" varieties. Conversely, the analyzed evidence shows that more studies are needed in order to expand our knowledge on the nutraceutical quality of the Mexican bean genotypes, either grown or wild-type, as well as their impact on health in order to be used in genetic improvement programs or as a strategy to encourage their consumption. The latter is based on the high potential it has for health preservation and disease prevention.
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Affiliation(s)
- Celia Chávez-Mendoza
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
| | - Esteban Sánchez
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
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Peng H, Li W, Li H, Deng Z, Zhang B. Extractable and non-extractable bound phenolic compositions and their antioxidant properties in seed coat and cotyledon of black soybean (Glycinemax (L.) merr). J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.03.003] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Singh B, Singh JP, Singh N, Kaur A. Saponins in pulses and their health promoting activities: A review. Food Chem 2017; 233:540-549. [PMID: 28530610 DOI: 10.1016/j.foodchem.2017.04.161] [Citation(s) in RCA: 115] [Impact Index Per Article: 16.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Revised: 04/04/2017] [Accepted: 04/25/2017] [Indexed: 01/17/2023]
Abstract
Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many chronic diseases. Moreover, they have shown strong cytotoxic effects against cancer cell lines. However, more epidemiological and clinical studies are required for the proper validation of these health promoting activities. Processing and cooking promotes the loss of saponins from foods. The effect of soaking, sprouting and cooking on the stability and bioavailability of saponins in pulses is an important area which should be thoroughly worked out for achieving desirable health benefits. In the present review, the structures, contents and health benefits of saponins present in pulses are discussed. Moreover, the effect of processing (of pulses) on the saponins is also highlighted.
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Affiliation(s)
- Balwinder Singh
- Department of Biotechnology, Khalsa College, Amritsar 143002, Punjab, India
| | - Jatinder Pal Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
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de la Rosa-Millán J, Pérez-Carrillo E, Guajardo-Flores S. Effect of germinated black bean cotyledons ( Phaseolus vulgarisL.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies. STARCH-STARKE 2017. [DOI: 10.1002/star.201600085] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Julián de la Rosa-Millán
- Centro de Investigación y Desarrollo de Proteínas (CIDPRO); Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey; Monterrey Nuevo León México
| | - Esther Pérez-Carrillo
- Centro de Biotecnología FEMSA; Escuela de Ingeniería y Ciencias; Tecnológico de Monterrey-Campus Monterrey; Monterrey Nuevo León México
| | - Sara Guajardo-Flores
- Departamento de Biotecnología y Alimentos; Escuela de Biotecnología y Ciencias de la Salud; Tecnológico de Monterrey; Monterrey Nuevo León México
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46
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Abu-Reidah IM, Arráez-Román D, Warad I, Fernández-Gutiérrez A, Segura-Carretero A. UHPLC/MS 2 -based approach for the comprehensive metabolite profiling of bean ( Vicia faba L.) by-products: A promising source of bioactive constituents. Food Res Int 2017; 93:87-96. [DOI: 10.1016/j.foodres.2017.01.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 01/18/2017] [Accepted: 01/18/2017] [Indexed: 02/03/2023]
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47
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Gu EJ, Kim DW, Jang GJ, Song SH, Lee JI, Lee SB, Kim BM, Cho Y, Lee HJ, Kim HJ. Mass-based metabolomic analysis of soybean sprouts during germination. Food Chem 2017; 217:311-319. [PMID: 27664639 DOI: 10.1016/j.foodchem.2016.08.113] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 07/06/2016] [Accepted: 08/27/2016] [Indexed: 02/07/2023]
Abstract
We investigated the metabolite profile of soybean sprouts at 0, 1, 2, 3, and 4days after germination using gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-MS (LC-MS) to understand the relationship between germination and nutritional quality. Data were analyzed by partial least squares-discriminant analysis (PLS-DA), and sprout samples were separated successfully using their PLS-DA scores. Fifty-eight metabolites, including macromolecular derivatives related to energy production, amino acids, myo-inositol metabolites, phytosterols, antioxidants, isoflavones, and soyasaponins, contributed to the separation. Amino acids, myo-inositol metabolites, isoflavone aglycones, B soyasaponins, antioxidants, and phytosterols, associated with health benefits and/or taste quality, increased with germination time while isoflavone glycosides and DDMP soyasaponins decreased. Based on these metabolites, the metabolomic pathway associated with energy production in soybean sprouts is suggested. Our data suggest that sprouting is a useful processing step to improve soybean nutritional quality, and metabolomic analysis is useful in understanding nutritional change during sprouting.
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Affiliation(s)
- Eun-Ji Gu
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Dong Wook Kim
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Gwang-Ju Jang
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Seong Hwa Song
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Jae-In Lee
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Sang Bong Lee
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Bo-Min Kim
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Yeongrae Cho
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Hyeon-Jeong Lee
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea
| | - Hyun-Jin Kim
- Division of Applied Life Sciences (BK21 plus), Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea; Department of Food Science & Technology, and Institute of Agriculture and Life Science, Gyeongsang National University, 501 Jinjudaero, Jinju, Gyeongsang, Republic of Korea.
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48
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Guajardo-Flores D, Pérez-Carrillo E, Romo-López I, Ramírez-Valdez LE, Moreno-García BE, Gutiérrez-Uribe JA. Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgarisL.). Cereal Chem 2017. [DOI: 10.1094/cchem-02-16-0017-fi] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daniel Guajardo-Flores
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Esther Pérez-Carrillo
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Irasema Romo-López
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Liliana E. Ramírez-Valdez
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Beatriz E. Moreno-García
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
| | - Janet A. Gutiérrez-Uribe
- Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, N.L. Mexico
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49
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Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.032] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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50
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Improvement in beta-carotene, vitamin B2, GABA, free amino acids and isoflavones in yellow and black soybeans upon germination. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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