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Wijesekara T, Abeyrathne EDNS, Ahn DU. Effect of Bioactive Peptides on Gut Microbiota and Their Relations to Human Health. Foods 2024; 13:1853. [PMID: 38928795 PMCID: PMC11202804 DOI: 10.3390/foods13121853] [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: 04/19/2024] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 06/28/2024] Open
Abstract
Bioactive peptides derived from both exogenous and endogenous origins have been studied extensively to use their beneficial effects in humans and animals. Bioactive peptides exhibit beneficial bodily functions and contribute to a healthy gastrointestinal system by influencing barrier functions, immune responses, and gut microbiota. Gut microbiota is a diverse microbial community that significantly influences the overall well-being and homeostasis of the body. Factors such as diet, age, lifestyle, medication, and environmental circumstances can affect the composition and diversity of the gut microbiota. The disturbances or imbalances in the gut microbiota have been associated with various health problems. The interplays between bioactive peptides and gut microbiota are not fully understood, but bioactive peptides hold promise as modulators of the gut microbiota to promote gut health. Almost all the bioactive research on human health, including the development of therapeutics and nutritional interventions, uses cell culture, even though their direct biofunctional activities can only occur when absorbed in the intestine and into the blood system. This review focuses on the current understanding of bioactive peptides in gut microbiota and their impact and mechanisms on gut and human health. The novelty of this review lies in its comprehensive analysis of the multifaceted interactions between bioactive peptides and gut microbiota, integrating knowledge from diverse disciplines between microbiology and nutrition. By elucidating the underlying mechanisms and identifying current research gaps, this review offers an outlook on the potential of bioactive peptides in promoting gut health and shaping future therapeutic and nutritional interventions.
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Affiliation(s)
- Tharuka Wijesekara
- Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | | | - Dong Uk Ahn
- Department of Animal Science, Iowa State University, Ames, IA 50011, USA
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Gharibzahedi SMT, Smith B, Altintas Z. Bioactive and health-promoting properties of enzymatic hydrolysates of legume proteins: a review. Crit Rev Food Sci Nutr 2022; 64:2548-2578. [PMID: 36200775 DOI: 10.1080/10408398.2022.2124399] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This study comprehensively reviewed the effect of controlled enzymatic hydrolysis on the bioactivity of pulse protein hydrolysates (PPHs). Proteolysis results in the partial structural unfolding of pulse proteins with an increase in buried hydrophobic groups of peptide sequences. The use of PPHs in a dose-dependent manner can enhance free radical scavenging and improve antioxidant activities regarding inhibition of lipid oxidation, ferric reducing power, metal ion chelation, and β-carotene bleaching inhibition. Ultrafiltered peptide fractions with low molecular weights imparted angiotensin-I converting enzyme (ACE) inhibitory effects during in vitro simulated gastrointestinal digestion and in vivo conditions. Ultrasonication, high-pressure pretreatments, and glycosylation as post-treatments can improve the antiradical, antioxidant, and ACE inhibitory activities of PPHs. The electrostatic attachment of pulse peptides to microbial cells can inhibit the growth and activity of bacteria and fungi. Bioactive pulse peptides can reduce serum cholesterol and triglycerides, and inhibit the formation of adipocyte lipid storage, allergenic factors, inflammatory markers, and arterial thrombus without cytotoxicity. The combination of germination and enzymatic hydrolysis can significantly increase the protein digestibility and bioavailability of essential amino acids. Moreover, the utilization and enrichment of bakery and meat products with functional PPHs ensure quality, safety, and health aspects of food products.
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Affiliation(s)
- Seyed Mohammad Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
| | - Brennan Smith
- Department of Animal, Veterinary and Food Sciences, University of Idaho, Moscow, Idaho, USA
- USDA-ARS-SRRC Food Processing and Sensory Quality, New Orleans, Louisiana, USA
| | - Zeynep Altintas
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Berlin, Germany
- Institute of Materials Science, Faculty of Engineering, Kiel University, Kiel, Germany
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Shen Y, Li Y. Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106686] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Ge J, Sun CX, Corke H, Gul K, Gan RY, Fang Y. The health benefits, functional properties, modifications, and applications of pea (Pisum sativum L.) protein: Current status, challenges, and perspectives. Compr Rev Food Sci Food Saf 2020; 19:1835-1876. [PMID: 33337084 DOI: 10.1111/1541-4337.12573] [Citation(s) in RCA: 99] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Revised: 03/31/2020] [Accepted: 05/03/2020] [Indexed: 01/23/2023]
Abstract
In recent years, the development and application of plant proteins have drawn increasing scientific and industrial interests. Pea (Pisum sativum L.) is an important source of high-quality vegetable protein in the human diet. Its protein components are generally considered hypoallergenic, and many studies have highlighted the health benefits associated with the consumption of pea protein. Pea protein and its hydrolysates (pea protein hydrolysates [PPH]) possess health benefits such as antioxidant, antihypertensive, and modulating intestinal bacteria activities, as well as various functional properties, including solubility, water- and oil-holding capacities, and emulsifying, foaming, and gelling properties. However, the application of pea protein in the food system is limited due to its poor functional performances. Several frequently applied modification methods, including physical, chemical, enzymatic, and combined treatments, have been used for pea protein to improve its functional properties and expand its food applications. To date, different applications of pea protein in the food system have been extensively studied, for example, encapsulation for bioactive ingredients, edible films, extruded products and substitution for cereal flours, fats, and animal proteins. This article reviews the current status of the knowledge regarding pea protein, focusing on its health benefits, functional properties, and structural modifications, and comprehensively summarizes its potential applications in the food industry.
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Affiliation(s)
- Jiao Ge
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Cui-Xia Sun
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Harold Corke
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Khalid Gul
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, People's Republic of China
| | - Yapeng Fang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, People's Republic of China
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Cui X, Chen C, Liu Y, Zhou D, Liu M. Exogenous refractory protein enhances biofilm formation by altering the quorum sensing system: A potential hazard of soluble microbial proteins from WWTP effluent. THE SCIENCE OF THE TOTAL ENVIRONMENT 2019; 667:384-389. [PMID: 30831372 DOI: 10.1016/j.scitotenv.2019.02.370] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 02/24/2019] [Accepted: 02/24/2019] [Indexed: 06/09/2023]
Abstract
Soluble microbial refractory proteins are major components of effluent from wastewater treatment plants that utilize a biological wastewater treatment process. The remaining proteins could negatively affect downstream treatment processes by altering the bacterial quorum sensing system. In this work, we elaborated the effects of exogenous refractory protein on biofilm formation. The results showed a linear relationship between biofilm formation and experimental protein concentrations at the range typically found in effluent, 0-8.0 mg/L. Micro-observation revealed that the exogenous refractory protein stimulated extracellular polysaccharide secretion to promote biofilm maturation. Extracellular polysaccharides increased by ~200% with the addition of only 2.0 mg/L protein. In addition, exogenous refractory proteins altered the quorum sensing system gene expression and polysaccharide gene expression. This work found that exogenous protein accelerated biofilm formation by influencing the quorum sensing system, thus providing new insight into the potential harm of soluble microbial refractory products.
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Affiliation(s)
- Xiaochun Cui
- School of Environment, Northeast Normal University, Changchun 130117, China; Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, China.
| | - Congli Chen
- School of Environment, Northeast Normal University, Changchun 130117, China
| | - Yinglu Liu
- School of Environment, Northeast Normal University, Changchun 130117, China
| | - Dandan Zhou
- School of Environment, Northeast Normal University, Changchun 130117, China; Jilin Engineering Lab for Water Pollution Control and Resources Recovery, Northeast Normal University, Changchun 130117, China.
| | - Mengyuan Liu
- Baotou Environmental Monitoring and Emergency Command Center, Baotou Inner Mongolia 014060, China
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Chai TT, Tan YN, Ee KY, Xiao J, Wong FC. Seeds, fermented foods, and agricultural by-products as sources of plant-derived antibacterial peptides. Crit Rev Food Sci Nutr 2019; 59:S162-S177. [PMID: 30663883 DOI: 10.1080/10408398.2018.1561418] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Tsun-Thai Chai
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Yen-Nee Tan
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Kah-Yaw Ee
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Department of Agricultural and Food Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
| | - Jianbo Xiao
- Institute of Chinese Medical Sciences, SKL of Quality Research in Chinese Medicine, University of Macau, Avenida da Universidade, Taipa, Macau, P. R. China
| | - Fai-Chu Wong
- Department of Chemical Science, Faculty of Science, Universiti Tunku Abdul Rahman, Kampar, Malaysia
- Centre for Biodiversity Research, Universiti Tunku Abdul Rahman, Kampar, Malaysia
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Swiątecka D, Złotkowska D, Markiewicz LH, Szyc AM, Wróblewska B. Impact of whey proteins on the systemic and local intestinal level of mice with diet induced obesity. Food Funct 2017; 8:1708-1717. [PMID: 28382342 DOI: 10.1039/c6fo01311b] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Obesity is a serious public health problem and being multifactorial is difficult to tackle. Since the intestinal ecosystem's homeostasis is, at least partially, diet-dependent, its modulation may be triggered by food components that are designed to exert a modulatory action leading to a health-promoting effect. Milk whey proteins, are considered as such promising factors since they influence satiation as well as body weight and constitute the source of biologically active peptides which may modulate health status locally and systemically. This way, whey proteins are associated with obesity. Therefore, this paper is aimed at the estimation of the impact of whey proteins using a commercially available whey protein isolate on the physiological response of mice with diet-induced obesity. The physiological response was evaluated on the local-intestinal level, scrutinizing intestinal microbiota as one of the important factors in obesity and on the systemic level, analyzing the response of the organism. Whey proteins brought about the decrease of the fat mass with a simultaneous increase of the lean mass of animals with diet induced obesity, which is a promising, health-promoting effect. Whey proteins also proved to act beneficially helping restore the number of beneficial bifidobacteria in obese animals and decreasing the calorie intake and fat mass as well as the LDL level. Overall, supplementation of the high fat diet with whey proteins acted locally by restoration of the intestinal ecosystem, thus preventing dysbiosis and its effects and also acted systemically by strengthening the organism increasing the lean mass and thus hindering obesity-related detrimental effects.
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Affiliation(s)
- D Swiątecka
- Department of Immunology and Food Microbiology, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwima 10, 10-748 Olsztyn, Poland.
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Rizzello CG, Verni M, Bordignon S, Gramaglia V, Gobbetti M. Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. Food Microbiol 2017; 64:72-82. [DOI: 10.1016/j.fm.2016.12.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2016] [Revised: 11/10/2016] [Accepted: 12/07/2016] [Indexed: 01/04/2023]
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The influence of breast milk and infant formulae hydrolysates on bacterial adhesion and Caco-2 cells functioning. Food Res Int 2016; 89:679-688. [PMID: 28460966 DOI: 10.1016/j.foodres.2016.09.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 09/14/2016] [Accepted: 09/20/2016] [Indexed: 01/11/2023]
Abstract
The aim of the study was to determine the concentration of BCM7 in human milk and infant formulae (IF) before and after eznymatic hydrolysis, and to evaluate the effect of obtained hydrolysates on interleukin-8 (IL-8) secretion and on proliferation of enterocytes in the in vitro model (Caco-2 cells). This study evaluates also the effect of hydrolysates on the adhesion of intestinal microbiota isolated from faeces of both healthy (H) and allergic (A) infants. In the study we investigated breast milk delivered by mothers of healthy ('healthy milk'; HM) and allergic ('allergic milk'; AM) infants. Three infant formulae were investigated: from hydrolysed cow casein (IF1), from hydrolysed cow whey (IF2) and from whole cow milk (IF3). Intestinal bacteria: Bifidobacterium, lactic acid bacteria, Enterobacteriaceae, Clostridium and Enterococcus were isolated from faeces of five healthy and five allergic infants. Mixtures of bacterial isolates and bacteria adhering to Caco-2 cells were characterised qualitatively with PCR-DGGE, and quantitavely with FISH. Concentration of BCM7 in breast milk and infant formulae was 1.6 to 8.9 times higher after enzymatic hydrolysis in comparison to undigested samples. The presence of this peptide resulted in alteration of intestinal epithelial proliferation and increase in secretion of IL-8. The quantitative profile of adherred bacteria applied as a mix of all isolates from healthy infants (H-MIX) was unchanged in the presence of HM hydrolysate and was modulated (increased number of beneficial Bifidobacterium and reduced commensal Enterobacteriaceae) in the presence of all IF hydrolysates. The presence of IF hydrolysates affected the profile of adhering isolates obtained from allergic infants (A-MIX) and reduced the adhesion of Enterobacteriaceae; the IF2 and IF3 hydrolysates decreased also the total number of adhering bacteria (TBN). However, a stimulating effect of AM hydrolysate on A-MIX adhesion (increased TBN) was observed.
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Rizzello CG, Lavecchia A, Gramaglia V, Gobbetti M. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. Appl Environ Microbiol 2015; 81:4195-206. [PMID: 25862230 PMCID: PMC4524146 DOI: 10.1128/aem.04088-14] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2014] [Accepted: 04/06/2015] [Indexed: 11/20/2022] Open
Abstract
In order to identify antifungal compounds from natural sources to be used as ingredients in the bakery industry, water/salt-soluble extracts (WSE) from different legume flour hydrolysates obtained by the use of a fungal protease were assayed against Penicillium roqueforti DPPMAF1. The agar diffusion assays allowed the selection of the pea (Pisum sativum) hydrolysate as the most active. As shown by the hyphal radial growth rate, the WSE had inhibitory activity towards several fungi isolated from bakeries. The MIC of the WSE was 9.0 mg/ml. Fungal inhibition was slightly affected by heating and variations in pH. The antifungal activity was attributed to three native proteins (pea defensins 1 and 2 and a nonspecific lipid transfer protein [nsLTP]) and a mixture of peptides released during hydrolysis. The three proteins have been reported previously as components of the defense system of the plant. Five peptides were purified from WSE and were identified as sequences encrypted in leginsulin A, vicilin, provicilin, and the nsLTP. To confirm antifungal activity, the peptides were chemically synthesized and tested. Freeze-dried WSE were used as ingredients in leavened baked goods. In particular, breads made by the addition of 1.6% (wt/wt) of the extract and fermented by baker's yeast or sourdough were characterized for their main chemical, structural, and sensory features, packed in polyethylene bags, stored at room temperature, and compared to controls prepared without pea hydrolysate. Artificially inoculated slices of a bread containing the WSE did not show contamination by fungi until at least 21 days of storage and behaved like the bread prepared with calcium propionate (0.3%, wt/wt).
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Affiliation(s)
| | - Anna Lavecchia
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
| | | | - Marco Gobbetti
- Department of Soil, Plant, and Food Science, University of Bari Aldo Moro, Bari, Italy
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Markiewicz L, Honke J, Haros M, Świątecka D, Wróblewska B. Diet shapes the ability of human intestinal microbiota to degrade phytate - in vitro
studies. J Appl Microbiol 2013; 115:247-59. [DOI: 10.1111/jam.12204] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2013] [Revised: 03/11/2013] [Accepted: 03/20/2013] [Indexed: 11/28/2022]
Affiliation(s)
- L.H. Markiewicz
- Department of Immunology and Food Microbiology; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; Olsztyn Poland
| | - J. Honke
- Department of Chemistry and Biodynamics of Food; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; Olsztyn Poland
| | - M. Haros
- Cereal Group; Institute of Agrochemistry and Food Technology; IATA-CSIC; Valencia Spain
| | - D. Świątecka
- Department of Immunology and Food Microbiology; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; Olsztyn Poland
| | - B. Wróblewska
- Department of Immunology and Food Microbiology; Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences; Olsztyn Poland
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CHEN CHIHWEI, CHIANG SHUHUA, WANG SHIUYU, LIN YOUTUNG, CHANG CHIYUE. GROWTH INHIBITION AND DIFFERENTIATING EFFECTS OF PROTEIN HYDROLYSATES FROM BOVINE COLOSTRUMS ON HUMAN LEUKEMIC U937 CELLS. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2011.00590.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Marinangeli CPF, Krause D, Harding SV, Rideout TC, Zhu F, Jones PJH. Whole and fractionated yellow pea flours modulate insulin, glucose, oxygen consumption, and the caecal microbiome in Golden Syrian hamsters. Appl Physiol Nutr Metab 2011; 36:811-20. [PMID: 22026418 DOI: 10.1139/h11-101] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The objective was to evaluate the effects of whole and fractionated yellow peas on circulating lipids, glucose and insulin levels, energy expenditure, and body composition, as well as to assess their prebiotic actions in Golden Syrian hamsters. Forty-five hamsters consumed a hypercholesterolemic diet for 28 days, then were randomly assigned to 1 of 3 groups: control (CON), whole pea flour (WPF), and fractionated pea flour (hulls only) (FPF). WPF and FPF were incorporated into the diets, replacing 10% of the cornstarch. WPF and FPF feeding produced negligible effects on circulating cholesterol and triglyceride levels. However, both WPF (56.76 ± 9.22 pmol·L⁻¹, p = 0.002) and FPF (89.27 ± 19.82 pmol·L⁻¹, p = 0.032) reduced circulating insulin levels compared with the CON group (131.70 ± 17.70 pmol·L⁻¹). Moreover, FPF decreased (p = 0.03) circulating glucose levels (6.26 ± 0.51 mmol·L⁻¹) compared with CON (8.27 ± 0.81 mmol·L⁻¹). Energy expenditure analysis revealed that hamsters consuming WPF demonstrated a higher (p = 0.036) oxygen consumption (2.00 ± 0.31 mL O₂·g⁻¹ lean body mass) vs. the CON group (1.56 ± 0.089 mL O₂·g⁻¹ lean body mass). Analysis of caecal digesta showed that WPF produced shifts in the abundance of microbial taxa with the most predominant changes occurring within the phylum Firmicutes. Yellow peas and their constituents should be investigated as future functional food ingredients that help prevent and manage lifestyle-related diseases such as diabetes and obesity.
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Affiliation(s)
- Christopher P F Marinangeli
- University of Manitoba, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, MB R3T 2N2, Canada
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