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Xi X, Fan G, Xue H, Peng S, Huang W, Zhan J. Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion. Antioxidants (Basel) 2024; 13:829. [PMID: 39061898 PMCID: PMC11273950 DOI: 10.3390/antiox13070829] [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: 06/11/2024] [Revised: 07/01/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Quinoa, a globally cultivated "golden grain" belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa's nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.
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Affiliation(s)
| | | | | | | | | | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.X.); (G.F.); (H.X.); (S.P.); (W.H.)
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Al-Foudari M, Sidhu JS, Alhazza A. Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread. Saudi J Biol Sci 2022; 29:103479. [DOI: 10.1016/j.sjbs.2022.103479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 09/27/2022] [Accepted: 10/20/2022] [Indexed: 11/06/2022] Open
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In Vitro Digestibility of Minerals and B Group Vitamins from Different Brewers’ Spent Grains. Nutrients 2022; 14:nu14173512. [PMID: 36079770 PMCID: PMC9460495 DOI: 10.3390/nu14173512] [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: 08/05/2022] [Revised: 08/21/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
Brewers’ spent grain (BSG), the main by-product of the brewing industry, is a rich source of minerals and water-soluble vitamins such as thiamine, pyridoxine, niacin, and cobalamin. Bioaccessibility through in vitro digestion is an important step toward the complete absorption of minerals and B group vitamins in the gastrointestinal system. Inductively coupled plasma optical emission spectrometry (ICP-OES) together with inductively coupled plasma quadrupole mass spectrometry (ICP-MS) was used for the quantification of the macro- and micro-minerals. An ultra-high performance liquid chromatography (UHPLC) system coupled with a diode array detector (DAD) was used for B group vitamin identification. Four different industrial BSG samples were used in the present study, with different percentages of malted cereals such as barley, wheat, and degermed corn. Calcium’s bioaccessibility was higher in the BSG4 sample composed of 50% malted barley and 50% malted wheat (16.03%), while iron presented the highest bioaccessibility value in the BSG2 sample (30.03%) composed of 65% Pale Ale malt and 35% Vienna malt. On the other hand, vitamin B1 had the highest bioaccessibility value (72.45%) in the BSG3 sample, whilst B6 registered the lowest bioaccessibility value (16.47%) in the BSG2 sample. Therefore, measuring the bioaccessibilty of bioactive BSG compounds before their further use is crucial in assessing their bioavailability.
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Akpor OB, Maxwell MM, Evbuomwan IO, Olaolu TD, Adeyonu AG, Osemwegie OO. Growth promotion and protective potentials of leaf infusions of Parkia biglobosa, Moringa oleifera and Vernonia amygdalina on Abelmoschus esculentus seeds. Sci Rep 2022; 12:14106. [PMID: 35982242 PMCID: PMC9388487 DOI: 10.1038/s41598-022-18555-4] [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: 03/25/2021] [Accepted: 08/16/2022] [Indexed: 11/09/2022] Open
Abstract
The germinability and protective potential of leaf infusion of Parkia biglobosa, Moringa oleifera and Vernonia amygdalina leaves on okra (Abelmoschus esculentus) seeds against infections simulated with suspended cells of Aspergillus niger, A. flavus, A. fumigatus, and Penicillium sp. were examined. Prior to planting, the okra seeds were first surface-sterilized in 5% sodium hypochlorite solution before steeping in known concentrations (0, 20, 40, 60, 80, and 100%) of the respective leaf infusions for a known duration. Seven of the steeped seeds were planted in plastic transparent containers, incubated for 7 days under light, and observed daily. Germination index, germination rate, germination time, and vigor index were calculated for each treatment, using standard procedures. The effective concentrations of the infusions of V. amygdalina, P. biglobosa and M. oleifera were 40, 40, and 60% respectively. Optimum steeping durations in leaf infusions were 1, 5, and 6 h, for P. biglobosa, M. oleifera and V. amygdalina, respectively. All the leaf infusions were observed to protect the okra seeds against infections with the test organisms. Furthermore, seeds steeped in the respective leaf infusions showed remarkably higher germinability potential than the control seeds steeped in water. The study confirmed that the leaf infusions may be attractive as economic alternatives for seed priming and protection.
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Affiliation(s)
- Oghenerobor B Akpor
- Department of Biological Sciences, College of Sciences, Afe Babalola University, PMB 5454, Ado-Ekiti, Ekiti State, Nigeria.
| | - Marvellous-Mercy Maxwell
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, PMB 1001, Omu-Aran, Kwara State, Nigeria
| | - Ikponmwosa O Evbuomwan
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, PMB 1001, Omu-Aran, Kwara State, Nigeria
| | - Tomilola D Olaolu
- Department of Biochemistry, College of Pure and Applied Sciences, Landmark University, PMB 1001, Omu-Aran, Kwara State, Nigeria
| | - Abigail G Adeyonu
- Department of Agriculture, College of Agricultural Sciences, Landmark University, PMB 1001, Omu-Aran, Kwara State, Nigeria
| | - Omorefosa O Osemwegie
- Department of Food Science and Microbiology, College of Pure and Applied Sciences, Landmark University, PMB 1001, Omu-Aran, Kwara State, Nigeria
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Elliott H, Woods P, Green BD, Nugent AP. Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes? NUTR BULL 2022; 47:138-156. [DOI: 10.1111/nbu.12549] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/07/2022] [Accepted: 03/23/2022] [Indexed: 01/08/2023]
Affiliation(s)
- Hannah Elliott
- Linwoods Health Foods Co. Armagh UK
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | | | - Brian D. Green
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
| | - Anne P. Nugent
- School of Biological Sciences Institute for Global Food Security Queen's University Belfast Stranmillis UK
- School of Agriculture and Food Sciences Institute of Food and Health University College Dublin Dublin Ireland
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The Effect of Temperature and Water Stresses on Seed Germination and Seedling Growth of Wheat (Triticum aestivum L.). SUSTAINABILITY 2022. [DOI: 10.3390/su14073887] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Temperature and moisture are essential factors in germination and seedling growth. The purpose of this research was to assess the germination and growth of wheat (Triticum aestivum L.) seeds under various abiotic stressors. It was conducted in the Agronomy Institute of the Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary. Six distinct temperature levels were used: 5, 10, 15, 20, 25, and 30 °C. Stresses of drought and waterlogging were quantified using 25 water levels based on single-milliliter intervals and as a percentage based on thousand kernel weight (TKW). Seedling density was also tested. Temperature significantly influenced germination duration and seedling development. 20 °C was ideal with optimal range of 15 °C to less than 25 °C. Germination occurred at water amount of 75% of the TKW, and its ideal range was lower and narrower than the range for seedling development. Seed size provided an objective basis for defining germination water requirements. The current study established an optimal water supply range for wheat seedling growth of 525–825 percent of the TKW. Fifteen seeds within a 9 cm Petri dish may be preferred to denser populations.
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Kamaral C, Neate SM, Gunasinghe N, Milham PJ, Paterson DJ, Kopittke PM, Seneweera S. Genetic biofortification of wheat with zinc: Opportunities to fine-tune zinc uptake, transport and grain loading. PHYSIOLOGIA PLANTARUM 2022; 174:e13612. [PMID: 34970752 DOI: 10.1111/ppl.13612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 11/15/2021] [Accepted: 12/02/2021] [Indexed: 05/27/2023]
Abstract
Zinc (Zn) is an important micronutrient in the human body, and health complications associated with insufficient dietary intake of Zn can be overcome by increasing the bioavailable concentrations in edible parts of crops (biofortification). Wheat (Triticum aestivum L) is the most consumed cereal crop in the world; therefore, it is an excellent target for Zn biofortification programs. Knowledge of the physiological and molecular processes that regulate Zn concentration in the wheat grain is restricted, inhibiting the success of genetic Zn biofortification programs. This review helps break this nexus by advancing understanding of those processes, including speciation regulated uptake, root to shoot transport, remobilisation, grain loading and distribution of Zn in wheat grain. Furthermore, new insights to genetic Zn biofortification of wheat are discussed, and where data are limited, we draw upon information for other cereals and Fe distribution. We identify the loading and distribution of Zn in grain as major bottlenecks for biofortification, recognising anatomical barriers in the vascular region at the base of the grain, and physiological and molecular restrictions localised in the crease region as major limitations. Movement of Zn from the endosperm cavity into the modified aleurone, aleurone and then to the endosperm is mainly regulated by ZIP and YSL transporters. Zn complexation with phytic acid in the aleurone limits Zn mobility into the endosperm. These insights, together with synchrotron-X-ray-fluorescence microscopy, support the hypothesis that a focus on the mechanisms of Zn loading into the grain will provide new opportunities for Zn biofortification of wheat.
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Affiliation(s)
- Chandima Kamaral
- Centre for Crop Health, University of Southern Queensland, Toowoomba, Queensland, Australia
| | - Stephen M Neate
- School of Agriculture, Food and Wine, Faculty of Sciences, University of Adelaide, Urrbrae, South Australia, Australia
| | - Niroshini Gunasinghe
- Centre for Crop Health, University of Southern Queensland, Toowoomba, Queensland, Australia
| | - Paul J Milham
- Hawkesbury Institute for the Environment, Western Sydney University, Penrith, New South Wales, Australia
| | - David J Paterson
- Australian Synchrotron, Australian Nuclear Science and Technology Organisation, Clayton, Victoria, Australia
| | - Peter M Kopittke
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, Queensland, Australia
| | - Saman Seneweera
- Centre for Crop Health, University of Southern Queensland, Toowoomba, Queensland, Australia
- Department of Agriculture and Food Systems, University of Melbourne, Parkville, Victoria, Australia
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De Brier N, Lemmens E, Gomand SV, Verbeke K, Delcour JA. Premilling pearling for producing wheat fractions with distinct digestibility and fermentability. Cereal Chem 2021. [DOI: 10.1002/cche.10419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Niels De Brier
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Kristin Verbeke
- Translational Research Center for Gastrointestinal Disorders (TARGID) KU Leuven Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
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Lemmens E, Deleu LJ, De Brier N, Smolders E, Delcour JA. Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Alkandari S, Bhatti ME, Aldughpassi A, Al-Hassawi F, Al-Foudari M, Sidhu JS. Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi J Biol Sci 2021; 28:3602-3606. [PMID: 34121903 PMCID: PMC8175994 DOI: 10.1016/j.sjbs.2021.03.037] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 03/09/2021] [Accepted: 03/09/2021] [Indexed: 11/19/2022] Open
Abstract
Wheat grain is a rich source of phosphorus which is present mostly as phytic acid and is distributed mainly in the bran and germ fractions. Phytic acid has now been recognized as an important phytochemical having antioxidant properties. This study deals with the determination of total as well as phytic phosphorus contents of psyllium (PS), course (CB) and fine wheat bran (FB) enriched pan bread and Arabic flat bread. The concentration of phytic acid in CB, FB, wheat germ, wholegrain wheat flour (WGF), white wheat flour (WWF), and psyllium were found to be 8.86 mg/g, 8.52 mg/g, 6.05 mg/g, 1.74 mg/g, 0.46 mg/g and 0.02 mg/g, respectively. Most of the phosphorus existed as phytic phosphorus (74.7–90.8%) in FB, CB, germ, and WGF as compared to only 42.6% in WWF. The level of phytic phosphorus in pan bread containing 10% CB, 20% FB (both containing with 5% PS) was found to be 0.63 mg/g and 1.53 mg/g respectively, as compared to only 0.34 mg/g in WWF pan bread, and 0.90 mg/g in WGF pan bread. The phytic phosphorus content in Arabic bread made with WGF and 3% psyllium was 1.32 mg/g as compared to only 0.48 mg/g in WWF Arabic flat bread. The results obtained indicate that the level of phytic phosphorus significantly increased in bread formulations containing CB, FB, and WGF, but no change with psyllium addition was observed. Adding these wheat mill fractions, and psyllium will enable bakeries not only to produce fiber-enriched pan bread and Arabic bread but would also benefit consumers to increase their dietary fiber intakes, and health-promoting phytochemicals coming from wheat bran and germ fractions.
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Affiliation(s)
- Sharifa Alkandari
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Mohammad E. Bhatti
- Kuwait Institute for Scientific Research, Central Analytical Lab, P.O. Box 24885, Safat 13109, Kuwait
| | - Ahmed Aldughpassi
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Fatima Al-Hassawi
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Mohammad Al-Foudari
- Kuwait Institute for Scientific Research, Central Analytical Lab, P.O. Box 24885, Safat 13109, Kuwait
| | - Jiwan S. Sidhu
- Dept.of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
- Corresponding author.
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Lemmens E, Waterschoot J, Smolders E, Delcour JA. Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof. STARCH-STARKE 2021. [DOI: 10.1002/star.202000110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
| | - Jasmien Waterschoot
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
| | - Erik Smolders
- Division of Soil and Water Management KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
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Steeping and germination of wheat (Triticum aestivum L.). II. Changes in spatial distribution and speciation of iron and zinc elements using pearling, synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure imaging. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102843] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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