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Ji H, Zhong Y, Zhang Z, Chen Y, Zhang Y, Bian S, Yin J, Hu J, Nie S. In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations. Food Funct 2024. [PMID: 38898712 DOI: 10.1039/d4fo00551a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/21/2024]
Abstract
Pulse-based diets are attracting attention for their potential in combating diet-related non-communicable diseases. However, limited research studies have focused on the digestive and fermentative properties of pulses, which are crucial for exerting benefits. Here, we investigated the in vitro digestibility of starch/protein, along with the fermentation characteristics, of eight pulses and their pastes, including white kidney beans, adzuki beans, cowpeas, broad beans, mung beans, chickpeas, white lentils, and yellow peas. The findings indicated that pulse flours and pastes were low GL food (estimated GL < 10) and had a low degree of protein hydrolysis during simulated gastrointestinal digestion. During in vitro fermentation, pulses flours and pastes decreased the fermentation pH, increased the level of short-chain fatty acids (mainly consisting of valeric acid, followed by acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid), and positively modulated the microbiota composition over time, specifically reducing the ratio of Firmicutes to Bacteroidetes. In addition, we found that boiling could affect the in vitro digestion and fermentation characteristics of pulses, possibly depending on their intrinsic nutrient characteristics. This research could provide a comprehensive summary of the nutrient content, digestibility, and fermentation of eight pulses and their pastes. Guided by factor analysis, for different individuals' consumption, pulses, cowpeas, broad beans, white lentils, and white kidney beans were preferred for diabetic individuals, yellow peas and white lentils were preferred for intestinal homeostasis disorders, and white lentils, broad beans, white kidney beans, and cowpeas were suitable for obese individuals, in which white lentils were considered healthier and suggested for healthy adults.
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Affiliation(s)
- Haihua Ji
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yadong Zhong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Ziyi Zhang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yu Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Yanli Zhang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shuigen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jielun Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Zhang Y, Liu X, Yu J, Fu Y, Liu X, Li K, Yan D, Barba FJ, Ferrer E, Wang X, Zhou J. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods 2024; 13:397. [PMID: 38338532 PMCID: PMC10855756 DOI: 10.3390/foods13030397] [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: 01/02/2024] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
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Affiliation(s)
- Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Junbo Yu
- Chinese Cereals and Oils Association, Beijing 100032, China;
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiangjun Liu
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Dongfang Yan
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Emlia Ferrer
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Jianjun Zhou
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
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Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
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Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
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Bai C, Zhu J, Xiong G, Wang W, Wang J, Qiu L, Zhang Q, Liao T. Fortification of puffed biscuits with chitin and crayfish shell: Effect on physicochemical property and starch digestion. Front Nutr 2023; 10:1107488. [PMID: 36998908 PMCID: PMC10045987 DOI: 10.3389/fnut.2023.1107488] [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: 11/25/2022] [Accepted: 02/27/2023] [Indexed: 03/15/2023] Open
Abstract
Chitin is a polysaccharide and possesses numerous beneficial properties such as nontoxicity, biodegradability and biocompatibility, which draws much attention to its applications in food. Crayfish shell is a source of chitin alongside an antioxidants and a potential source of beneficial dietary fiber. In this study, chitin (CH) and crayfish shell (CS) with different concentrations were used to study their impact on pasting characteristics of flour mixture (wheat flour and glutinous rice flour) and influence on physicochemical and starch digestion property of puffed biscuit. The Rapid Visco-Analyzer results showed that the viscosity of powder mixture was decreased with the ratio of CH and CS increased. CH resulted in lowest peak viscosity and breakdown values of mixed powder. It was indicated that increasing amounts of CH and CS led to significantly reduced moisture content, expansion ratio but raised density of biscuits. CH and CS inhibited starch digestion and promoted a remarkable increase (P < 0.05) of resistant starch (RS) content. The hydrolysis kinetic analysis suggested a decelerating influence of CH on the hydrolysis content with lower values of equilibrium hydrolysis percentage (C∞) while CS on hydrolysis rate with lower kinetic constant (K). The estimated glycemic index (eGI) of the CH (15-20%) samples were below 55. These results are of great significance in delaying starch digestion and provided a better choice in design of fried puffed snacks for special crowd with chronic diseases such as diabetes, cardiovascular disease, and obesity.
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Affiliation(s)
- Chan Bai
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Jiguo Zhu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Guangquan Xiong
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Wenqing Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Juguang Wang
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Liang Qiu
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Qingfang Zhang
- School of Petrochemical Science, Lanzhou University of Technology, Lanzhou, China
| | - Tao Liao
- Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Beijing, China
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Zhang Z, Liang Y, Zou L, Xu Y, Li M, Xing B, Zhu M, Hu Y, Ren G, Zhang L, Qin P. Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder. Front Nutr 2023; 10:1113327. [PMID: 37025611 PMCID: PMC10070833 DOI: 10.3389/fnut.2023.1113327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 03/02/2023] [Indexed: 04/08/2023] Open
Abstract
Introduction Tartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits. Methods This work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour. Results Compared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min-1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min-1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder. Discussion These findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.
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Affiliation(s)
- Zhuo Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yongqiang Liang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yunan Xu
- Seed Administration Station of Shijiazhuang, Shijiazhuang, China
| | - Mengzhuo Li
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bao Xing
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Manli Zhu
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Guixing Ren
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- *Correspondence: Guixing Ren,
| | - Lizhen Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Lizhen Zhang,
| | - Peiyou Qin
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Peiyou Qin,
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Zhang Z, Zhu M, Xing B, Liang Y, Zou L, Li M, Fan X, Ren G, Zhang L, Qin P. Effects of extrusion on structural properties, physicochemical properties and in vitro starch digestibility of Tartary buckwheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4419955. [PMID: 35368804 PMCID: PMC8970856 DOI: 10.1155/2022/4419955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/17/2022]
Abstract
Fermented foods and beverages are the product of the enzymaticcally transformed food components which are acived by different microorganisms. Fermented foods have grown in popularity in recent years because of their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, and polyphenol conversion to physiologically active chemicals are all possible health benefits of fermentation process products. In Ethiopian-fermented foods, which are mostly processed using spontaneous fermentation process. Injera is one of the fermented food products consumed in all corners of the country which sourdough fermentation could be achieved using different LAB and yeast strains. Moreover, the kind and concentration of the substrate and the type of microbial flora, as well as temperature, air supply, and pH, all influence the fermentation process of injera. This review article gives an overview of factors influencing the fermentation process of teff ('Eragrostis tef.') and other cereal-based Ethiopian injera.
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Olawoye B, Fagbohun OF, Popoola OO, Gbadamosi SO, Akanbi CT. Understanding how different modification processes affect the physiochemical, functional, thermal, morphological structures and digestibility of cardaba banana starch. Int J Biol Macromol 2022; 201:158-172. [PMID: 34998875 DOI: 10.1016/j.ijbiomac.2021.12.134] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 12/04/2021] [Accepted: 12/19/2021] [Indexed: 01/06/2023]
Abstract
In this study, starch was isolated from cardaba banana starch and was subjected to modification by heat-moisture treatment, citric acid, octenyl succinic anhydride, and sodium hexametaphosphate. Both the native and modified cardaba banana starches were examined for chemical, functional, pasting, thermal, morphological, structural, and antioxidant properties, as well as in vitro starch digestibility. Modification significantly influenced the properties of the cardaba banana starch. Cross-linking treatment improved the water, oil absorption, alkaline hydration capacity, swelling power, solubility and paste clarity of the starch. The final viscosity of the banana starch paste was increased alongside succinic anhydride modification which in turn enhanced the suitability of the starch in the production of high viscous products. Both FTIR spectra and X-ray diffractograms confirmed the starch had a C-type starch which was not affected by modification. Modification led to a decrease in relative crystallinity of the starch with succinylation having the maximum effect. The starch fractions; both SDS and RS significantly increased due to modification while the hydrolysis and glycemic index of the starch were significantly decreased by chemical modification. In conclusion, both physical and chemical modification of cardaba banana starch produced a starch that can serve as functional food or functional food ingredients.
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Affiliation(s)
- Babatunde Olawoye
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria.
| | - Oladapo Fisoye Fagbohun
- Department of Biomedical Engineering, First Technical University, Ibadan, Oyo State, Nigeria; Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Oyekemi Olabisi Popoola
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology, First Technical University, Ibadan, Oyo State, Nigeria; Department of Food Science and Technology, Obafemi Awolowo University Ile-Ife, Nigeria
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Ren S, Wan Y, Zhu X, Liu Z, Zhao W, Xie D, Wang S. Influence of gardenia yellow on in vitro slow starch digestion and its action mechanism. RSC Adv 2022; 12:6738-6747. [PMID: 35424638 PMCID: PMC8982096 DOI: 10.1039/d1ra08276k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Accepted: 02/16/2022] [Indexed: 11/21/2022] Open
Abstract
This study aimed to explore the influence of gardenia yellow on in vitro wheat starch digestion. The influence of gardenia yellow on the digestion properties of starch was determined through in vitro digestion, and its action mechanism on slow starch digestion was revealed by laser scanning confocal microscopy, enzymatic inhibition dynamics, and other means of characterization. Results showed that gardenia yellow could inhibit starch digestion, significantly increase the resistant starch and slowly digestible starch contents in starch (P < 0.05), and trigger the decrease in glycemic and hydrolysis indices. Furthermore, gardenia yellow could spontaneously bind to the catalytic sites of α-amylase and α-glucosidase, affect their secondary structures through vdW force and hydrophobic interaction, and reduce their catalytic abilities to inhibit the digestion process of wheat starch. Therefore, the interactions of gardenia yellow with starch and digestive enzymes jointly promote the slow digestion of starch.
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Affiliation(s)
- Shuncheng Ren
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
| | - Yi Wan
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
| | - Xiaoai Zhu
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
| | - Zelong Liu
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
| | - Wenhong Zhao
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
| | - Dongdong Xie
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
| | - Shenli Wang
- School of Food Science and Technology, Henan University of Technology Zhengzhou 450001 P. R. China +86-371-67789817 +86-371-67758018 +86-371-68883238 +86-371-67758018
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de Castro GT, Tridapalli LP, Fernandes AMD, Bona E, Leimann FV, Droval AA, Cardoso FAR, Marques LLM, Consolin‐Filho N, Fuchs RHB. Evaluation of the substitution of common flours for gluten‐free flours in cookies. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16215] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | | | | | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Fernanda Vitória Leimann
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Adriana Aparecida Droval
- Department of Food Engineering Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | | | - Nelson Consolin‐Filho
- Academic Department of Chemistry Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology—Paraná (UTFPR) Campo Mourão Brazil
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Lu X, Brennan MA, Guan W, Zhang J, Yuan L, Brennan CS. Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties. Foods 2021; 10:731. [PMID: 33808231 PMCID: PMC8066703 DOI: 10.3390/foods10040731] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 03/22/2021] [Accepted: 03/23/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
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Affiliation(s)
- Xikun Lu
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
| | - Wenqiang Guan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
| | - Jie Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Li Yuan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; (J.Z.); (L.Y.)
| | - Charles S. Brennan
- Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin 300314, China; (X.L.); (W.G.)
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch 7647, New Zealand;
- School of Science, RMIT, Melbourne, VIC 3000, Australia
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12
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Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread. Foods 2021; 10:foods10030514. [PMID: 33804465 PMCID: PMC8000543 DOI: 10.3390/foods10030514] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 02/21/2021] [Accepted: 02/23/2021] [Indexed: 01/16/2023] Open
Abstract
This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values.
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13
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Hamad SA, Mustafa AI, Magboul BI, Qasem AA, Mohamed Ahmed IA. Nutritional quality of raw and cooked flours of a high β-glucan sorghum inbred line. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102857] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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14
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Fekri A, Torbati M, Yari Khosrowshahi A, Bagherpour Shamloo H, Azadmard-Damirchi S. Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread. Food Chem 2019; 306:125620. [PMID: 31606627 DOI: 10.1016/j.foodchem.2019.125620] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/02/2019] [Accepted: 09/29/2019] [Indexed: 12/15/2022]
Abstract
The lactic acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated from Iranian traditional sourdough, and based on the acid and bile tolerance, three LAB and three yeast strains were selected and molecularly identified. In this study, baker's yeast (Saccharomyces cerevisiae) was considered as a positive control strain to investigate the nutritional and technological properties of the isolated strains. All of the identified microorganisms were characterized based on additional probiotic properties and were evaluated for nutritional and technological characteristics. The functional features are associated with degradation of phytate, antioxidant capacity, exopolysaccharides, phenolic compound content and in vitro starch digestion. Among all the tested strains the highest amount of phytase production capacity (1.64 Unit/ml) and lowest phytate content (17.49 mg/5 g) belonged to Kluyveromyces marxianus. According to the results, the bread prepared by using Kluyveromyces aestuarii possessed the highest porosity percentage (70.43%), and the lowest hardness (508.71 g).
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Affiliation(s)
- Arezoo Fekri
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran.
| | - Ahmad Yari Khosrowshahi
- Drug Applied Research Center, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Medical Nanotechnology, Faculty of Advanced Medical Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | | | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran; Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
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15
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Xu X, Luo Z, Yang Q, Xiao Z, Lu X. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chem 2019; 294:87-95. [DOI: 10.1016/j.foodchem.2019.05.037] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/15/2019] [Accepted: 05/07/2019] [Indexed: 01/21/2023]
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16
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Deng X, Pan Z, Li Q, Deng G, Long H, Tashi N, Zhao Y, Yu M. Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley. Cereal Chem 2019. [DOI: 10.1002/cche.10189] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Xiao‐Qing Deng
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
- College of Life Sciences Sichuan University Chengdu China
- University of the Chinese Academy of Sciences Beijing China
| | - Zhi‐Fen Pan
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Qiao Li
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Guang‐Bing Deng
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Hai Long
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Nima Tashi
- State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement Lhasa China
| | - Yun Zhao
- College of Life Sciences Sichuan University Chengdu China
| | - Mao‐Qun Yu
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
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17
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Thuengtung S, Matsushita Y, Ogawa Y. Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | - Yoshitaka Matsushita
- Research Network and Facility Services DivisionNational Institute for Materials Science (NIMS) Tsukuba Japan
| | - Yukiharu Ogawa
- Graduate School of HorticultureChiba University 648, Matsudo Japan
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18
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Minarovičová L, Lauková M, Karovičová J, Kohajdová Z, Kepičová V. Gluten-free rice muffins enriched with teff flour. POTRAVINARSTVO 2019. [DOI: 10.5219/1045] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
In recent years, demand for gluten-free products has grown. More and more people suffer from allergies, so the market should expand to products for this group of people. It is also important to improve the gluten-free nutritional content diets by incorporating alternative gluten free grains that are naturally rich in nutrients. Teff is a valuable ingredient of gluten-free products because it increases their nutritional quality. Teff is rich in fibre, carbohydrates and has a complete set of essential amino acids, is also high in iron and has more copper, zinc and calcium than other cereal grains. The effect of teff flour addition (25, 50 and 75%) to rice muffins on qualitative and sensory parameters was evaluated. The antioxidant activity of raw materials and products was also determined. Utilization of teff flour up to 50% provided satisfactory results. Incorporation of higher addition levels of teff flour (75%) negatively affected qualitative and textural properties of muffins; the muffins were harder, crumbly and less springy. High antioxidant potential of teff was reflected in increasing antioxidant activity of baked products. Muffins enriched with teff flour had pleasant flavor, sweet and nutty taste. Sensory evaluation revealed that rice muffins incorporated with teff flour at level 25% were the most acceptable for assessors.
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19
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Ayim I, Ma H, Alenyorege EA, Duan Y. In vitro inhibitory effect of tea extracts on starch digestibility. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Ishmael Ayim
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of Applied SciencesKumasi Technical University Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
| | - Evans Adingba Alenyorege
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of AgricultureUniversity for Development Studies Tamale Ghana
| | - Yuqing Duan
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
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20
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Amin T, Naik HR, Hussain SZ, Mir MA, Jabeen A. In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1545789] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Tawheed Amin
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, Jammu and Kashmir, INDIA
| | - H. R. Naik
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, Jammu and Kashmir, INDIA
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar, Jammu and Kashmir, INDIA
| | - M. A. Mir
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, INDIA
| | - Abida Jabeen
- Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, INDIA
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21
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In vitro digestibility and quality attributes of white salted noodles supplemented with pullulanase-treated flour. Int J Biol Macromol 2018; 123:1157-1164. [PMID: 30419327 DOI: 10.1016/j.ijbiomac.2018.11.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2018] [Revised: 10/27/2018] [Accepted: 11/08/2018] [Indexed: 01/14/2023]
Abstract
This study aimed to develop a noodle with slow digestibility by adding pullulanase-treated wheat flour (PF). PF was prepared from normal wheat flour (NF) by pullulanase treatment, then its characteristics were compared with NF. Varying proportions (0%, 3%, 6%, 9%, 12% and 15%) of PF were substituted for NF to produce white salted noodles (WSN). The rheological, digestive, cooking, color and textural properties of WSN were evaluated. This showed that the amylose content of PF (83 wt%, total starch) was 62% higher than that of NF. After pullulanase treatment, the pasting temperature increased from 62.7 to 75.0 °C and the crystal structure of the starch changed from a mixture of A- and V-types to one of B- and V-types. Microstructure graphs showed that the structure of PF was more compact than that of NF. PF substitution produced noodles of acceptable quality with increased water absorption, cooking loss, L* value, hardness, and resilience and decreased cooking yield compared with the control (100% NF). In vitro digestibility tests showed that k (the kinetic constant) for cooked WSN decreased from 0.405 to 0.168 as substitution levels of PF increased from 0% to 15%, indicating that PF still exhibited slow digestibility after cooking.
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22
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Zhao J, Zhang Y, Wu Y, Liu L, Ouyang J. Physicochemical properties and in vitro digestibility of starch from naturally air-dried chestnut. Int J Biol Macromol 2018; 117:1074-1080. [DOI: 10.1016/j.ijbiomac.2018.06.034] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 04/15/2018] [Accepted: 06/07/2018] [Indexed: 01/25/2023]
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23
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Shumoy H, Van Bockstaele F, Devecioglu D, Raes K. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread. Food Chem 2018; 264:34-40. [DOI: 10.1016/j.foodchem.2018.05.019] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/13/2018] [Accepted: 05/02/2018] [Indexed: 10/17/2022]
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24
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Bhat ZF, Morton JD, Mason S, Bekhit AEDA, Bhat HF. Obesity and neurological disorders: Dietary perspective of a global menace. Crit Rev Food Sci Nutr 2017; 59:1294-1310. [PMID: 29257910 DOI: 10.1080/10408398.2017.1404442] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.
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Affiliation(s)
- Zuhaib F Bhat
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , Canterbury , New Zealand
| | - James D Morton
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , Canterbury , New Zealand
| | - Sue Mason
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , Canterbury , New Zealand
| | | | - Hina Fayaz Bhat
- c Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir , Srinagar , India
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25
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Shumoy H, Raes K. Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits? PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:335-344. [PMID: 29098639 DOI: 10.1007/s11130-017-0641-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.
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Affiliation(s)
- Habtu Shumoy
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium
| | - Katleen Raes
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium.
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26
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Comparison of Structural and Functional Properties of Wheat Starch Under Different Soil Drought Conditions. Sci Rep 2017; 7:12312. [PMID: 28951617 PMCID: PMC5615046 DOI: 10.1038/s41598-017-10802-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Accepted: 08/15/2017] [Indexed: 01/19/2023] Open
Abstract
Drought influences cereal crop yield and quality. However, little is known about changes in the structural and functional properties of wheat starch under soil drought conditions. In this study, two wheat cultivars were subjected to well-watered (WW), moderate soil-drought (MD), and severe soil-drought (SD) from 7 tillers in the main stem to maturity. The structural and functional properties of the resultant endosperm starch were investigated. In comparison with WW soil, the MD increased starch accumulation in grains, the proportion of large starch granules, amylose and amylopectin long branch chain contents, and average amylopectin branch chain length, which were accompanied by the increase in activities of granule bound starch synthase and soluble starch synthase. MD treated-starch had a lower gelatinization enthalpy, and swelling power, but a higher gelatinization temperature, retrogradation enthalpy, and retrogradation percentage when compared to WW conditions. The MD also increased starch resistance to acid hydrolysis, amylase hydrolysis, and in vitro digestion. The SD had the opposite effects to the MD in all cases. The results suggest that soil drought more severely affects amylose synthesis than amylopectin synthesis in wheat grains, and moderate soil-drought improves molecular structure and functional properties of the starch.
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