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Fu L, Gao S, Li B. Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat. Foods 2023; 12:foods12081714. [PMID: 37107509 PMCID: PMC10137793 DOI: 10.3390/foods12081714] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 04/04/2023] [Accepted: 04/17/2023] [Indexed: 04/29/2023] Open
Abstract
Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein digestibility of cereal-based foods was lower than raw grains, and PF showed a better digestion property than PG. The intestinal digestibility of individual AA within a food varied widely, and the digestibility of Cys and Ile was the lowest among all AAs. The DIAAS values of PG were lower than those of PF in each kind of cereal, and PF of buckwheat had the highest DIAAS value, followed by highland barley. The first limiting AA was still Lys for millet and highland barley compared to the raw grains; however, for buckwheat it was Leu. This study provided nutritional information on cereal products and helped to guide the collocation of different foods in diets.
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Affiliation(s)
- Lulu Fu
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
| | - Song Gao
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
| | - Bo Li
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, No.17, Qinghua East Road, Haidian District, Beijing 100083, China
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Abdussalam A, Chen Y, Yuan F, Ma X, Lou B, Xu G. Dithiothreitol-Lucigenin Chemiluminescent System for Ultrasensitive Dithiothreitol and Superoxide Dismutase Detection. Anal Chem 2022; 94:11023-11029. [PMID: 35878317 DOI: 10.1021/acs.analchem.2c01690] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
1,4-Dithiothreitol (DTT), a highly water-soluble and well-known reducing agent for preservation and regeneration of sulfhydryl groups in biomedical applications, has been developed as an efficient and stable coreactant of lucigenin for the first time. DTT efficiently reacts with lucigenin to generate intense chemiluminescence (CL), eliminating the need for external catalysts to facilitate the lucigenin CL. The DTT-lucigenin CL is approximately 15-fold more intense when compared with the lucigenin-H2O2 classical system. Superoxide dismutase (SOD) remarkably quenches the DTT-lucigenin CL. Based on this phenomenon, a newly developed CL approach for the determination of SOD was proposed with a linear range of 0.01-1.5 μg/mL and a limit of detection of 2.2 ng/mL. Various factors affecting the CL emission of the DTT-lucigenin probe were studied and optimized. Plausible mechanistic pathways for the CL coreaction of lucigenin with DTT were proposed and fully discussed. Our proposed method not only has the merit of being selective toward the target analytes but also eliminates the need for the complex synthesis of luminescent probes and facilitates the sensitive detection of SOD in human serum and cosmetics SOD raw material with satisfactory recoveries.
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Affiliation(s)
- Abubakar Abdussalam
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, PR China.,School of Applied Chemistry and Engineering, University of Science and Technology of China, 96 Jinsai Road, Hefei, Anhui 230026, P. R. China.,College of Natural and Pharmaceutical Sciences, Bayero University, PMB 3011, Kano 700006, Nigeria
| | - Yequan Chen
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, PR China
| | - Fan Yuan
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, PR China.,School of Applied Chemistry and Engineering, University of Science and Technology of China, 96 Jinsai Road, Hefei, Anhui 230026, P. R. China
| | - Xiangui Ma
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, PR China.,School of Applied Chemistry and Engineering, University of Science and Technology of China, 96 Jinsai Road, Hefei, Anhui 230026, P. R. China
| | - Baohua Lou
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, PR China
| | - Guobao Xu
- State Key Laboratory of Electroanalytical Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, 5625 Renmin Street, Changchun, Jilin 130022, PR China
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Zhang F, Fu Y, Liu Z, Shen Q. Comparison of the characteristics of prolamins among foxtail millet varieties with different palatability: Structural, morphological, and physicochemical properties. Int J Biol Macromol 2021; 186:194-205. [PMID: 34246670 DOI: 10.1016/j.ijbiomac.2021.07.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/06/2021] [Accepted: 07/07/2021] [Indexed: 12/16/2022]
Abstract
Recently, there are considerable interests in the influence of prolamins on eating quality of grains. To inquire the potential effect of prolamins on the palatability of foxtail millet, prolamin characteristics under its raw (PR) and post-cooked (PC) state among three typical varieties with high (Zhonggu, ZG), medium (Zhaonong, ZN), and low (Hongmiao, HM) palatability were compared. The distinctive differences in amino acid composition, molecular structure, physicochemical properties were found in PRs and PCs, especially for HM variety. HM-PR recorded the lowest hydrophobic amino acids and surface hydrophobicity while having the superior hydration properties. The lowest denaturation temperature was found in HM-PR, which also had the highest denaturation enthalpy (ΔH). Nevertheless, HM-PR exhibited irregularly spherical protein body with the largest mean diameter. Evidenced by the highest random coil and lower α-helix and β-sheet content, a less stable secondary structure of HM-PR was found, corresponding to the most intensified disulfide cross-linking and protein aggregations in HM upon cooking. Overall, HM-PR was presumed to greatly affect the hydro-thermal utilization efficiency of starch granules during cooking, given the steric-hindrance effect of prolamins on granules in endosperm. The Present study provided new insights into the role of prolamins on foxtail millet palatability.
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Affiliation(s)
- Fan Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yongxia Fu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Zhenyu Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Center of Technology Innovation (Deep Processing of Highland Barley) in Food Industry, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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