Folate monoglutamate in cereal grains: Evaluation of extraction techniques and determination by LC-MS/MS

Extraction, Modification, Biofunctionality, and Food Applications of Chickpea (Cicer arietinum) Protein: An Up-to-Date Review

Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.

How food matrices modulate folate bioaccessibility: A comprehensive overview of recent advances and challenges

The incomplete absorption of dietary folate makes it crucial to understand how food matrices affect folate bioaccessibility. Bioavailability encompasses bioaccessibility, which depicts the proportion that is liberated from the food matrix during digestion and becomes available for absorption. Bioavailability studies are expensive and difficult to control, whereas bioaccessibility studies utilize in vitro digestion models to parameterize the complex digestion, allowing the evaluation of the effect of food matrices on bioaccessibility. This review covers the folate contents in various food matrices, the methods used to determine and the factors affecting folate bioaccessibility, and the advances and challenges in understanding how food matrices affect folate bioaccessibility. The methods for determining bioaccessibility have been improved in the last decade. Current research shows that food matrices modulate folate bioaccessibility by affecting the liberation and stability of folate during digestion but do not provide enough information about folate and food component interactions at the molecular level. In addition, information on folate interconversion and degradation during digestion is scant, hindering our understanding of the impact of food matrices on folate stability. Moreover, the role of conjugase inhibitors should not be neglected when evaluating the nutritional value of food folates. Due to the complexity of food digestion, holistic methods should be applied to investigate bioaccessibility. By synthesizing the current state of knowledge on this topic, this review highlights the lack of in-depth understanding of the mechanisms of how food matrices modulate folate bioaccessibility and provides insights into potential strategies for accurate evaluation of the nutritional value of dietary folate.

Application of Methionine Increases the Germination Rate of Maize Seeds by Triggering Multiple Phenylpropanoid Biosynthetic Genes at Transcript Levels

Methionine is an essential amino acid that initiates protein synthesis and serves as a substrate for various chemical reactions. Methionine metabolism plays an important role in Arabidopsis seed germination, but how methionine works in seed germination of maize has not been elucidated. We compared the changes in germination rate, the contents of methionine and folates, and transcriptional levels using transcriptome analysis under water or exogenous methionine treatment. The results indicate that the application of methionine increases seed germination rate (95% versus 70%), leading to significant differences in the content of methionine at 36 h, which brought the rapid increase forward by 12 h in the embryo and endosperm. Transcriptome analysis shows that methionine mainly affects the proliferation and differentiation of cells in the embryo, and the degradation of storage substances and signal transduction in the endosperm. In particular, multiple phenylpropanoid biosynthetic genes were triggered upon methionine treatment during germination. These results provide a theoretical foundation for promoting maize seed germination and serve as a valuable theoretical resource for seed priming strategies.

Foxtail millet [Setaria italica (L.) P. Beauv.] grown under nitrogen deficiency exhibits a lower folate contents

Foxtail millet [Setaria italica (L.) P. Beauv.], as a rich source of folates, has been cultivated on arid infertile lands, for which N deficiency is one of the major issues. Growing environments might have a significant influence on cereal folate levels. However, little is known whether N deficiency modulates cereal folate levels. In order to obtain enriched folate foxtail millet production in nutrient-poor soil, we conducted a study investigating the content of folate derivatives of 29 diverse foxtail millet cultivars under two N regimes (0 and 150 kg N ha^-1) for 2 years to explore folate potential grown under low N. The contents of total folate and most derivatives were reduced by N deficiency. The effect on total folate content caused by N was stronger than cultivar genotype did. Folate content of enriched folate cultivars was prone to be reduced by N deficiency. Structural equation models (SEMs) revealed that N fertilization had a positive indirect effect on grain folate content through influencing plant N and K accumulation. Collectively, the results indicate much more attention should be paid to N management when foxtail millet is cultivated in infertile soil, to improve foxtail millet folate contents.

The nutritional composition of the vegetable soybean (maodou) and its potential in combatting malnutrition

Introduction

Global malnutrition continues to be a canker owing to poor eating habits and over-reliance on the major staple crops. Vegetable soybean (maodou) is gaining popularity globally as an affordable snack and vegetable.

Methods

In this study, we profiled the nutritional composition of 12 soybean cultivars at the vegetable (R6-R7) and mature (R8) stages. We also conducted an RNA-seq analysis during seed development, focusing on key biosynthesis enzymes for quality traits.

Results

The results showed that 100 g of maodou contained 66.54% moisture, 13.49% protein, 7.81% fatty acids, 2.47% soluble sugar, abundant content of minerals, and micronutrients, including folate (462.27 μg FW) and carotenoids (3,935.41 μg FW). Also, the isoflavone content of maodou ranged between 129.26 and 2,359.35 μg/g FW. With regard to the recommended daily allowance, 100 g fresh weight of maodou can contribute 26.98, 115.57, and 11.60% of protein, folate, and zinc, respectively, and significant proportions of other nutrients including linoleic acid (21.16%), linolenic acid (42.96%), zinc (11.60%), and iron (18.01%). On a dry weight basis, maodou has two to six folds higher contents of folate, tocopherol, and carotenoid than the mature soybean. Furthermore, RNA-seq analysis revealed that key biosynthesis enzymes of quality traits are differentially expressed during seed development and may contribute to variations in the content of quality traits at the vegetable and mature stages. Correlation analysis of quality traits at both stages revealed that protein only correlated positively with zinc at the vegetable stage but negatively correlated with total tocopherol and total fatty acid at the mature stage. Complex associations among folates, soluble sugar, and isoflavones were also identified.

Discussion

This study provides insight into the nutritional contents of vegetable soybean and demonstrates that maodou is essential for meeting the nutritional requirements of most countries.

The Bioaccessibility of Folate in Breads and the Stability of Folate Vitamers during in vitro Digestion

Both the liberation and stability of endogenous folate are relevant to the bioaccessibility of folate. Since folates are unstable, in addition to studying the natural folate content in foods, bioaccessibility...

Agronomic Biofortification of Cayenne Pepper Cultivars with Plant Growth-Promoting Rhizobacteria and Chili Residue in a Chinese Solar Greenhouse

Agronomic biofortification of horticultural crops using plant growth-promoting rhizobacteria (PGPR) under crop residue incorporation systems remains largely underexploited. Bacillus subtilis (B1), Bacillus laterosporus (B2), or Bacillus amyloliquefaciens (B3) was inoculated on soil containing chili residue, while chili residue without PGPR (NP) served as the control. Two hybrid long cayenne peppers, succeeding a leaf mustard crop were used in the intensive cultivation study. Net photosynthesis, leaf stomatal conductance, transpiration rate, photosynthetic water use efficiency, shoot and root biomass, and fruit yield were evaluated. Derivatives of folate, minerals, and nitrate contents in the pepper fruits were also assessed. B1 elicited higher net photosynthesis and photosynthetic water use efficiency, while B2 and B3 had higher transpiration rates than B1 and NP. B1 and B3 resulted in 27–36% increase in pepper fruit yield compared to other treatments, whereas B3 produced 24–27.5% and 21.9–27.2% higher 5-methyltetrahydrofolate and total folate contents, respectively, compared to B1 and NP. However, chili residue without PGPR inoculation improved fruit calcium, magnesium, and potassium contents than the inoculated treatments. ‘Xin Xian La 8 F1’ cultivar had higher yield and plant biomass, fruit potassium, total soluble solids, and total folate contents compared to ‘La Gao F1.’ Agronomic biofortification through the synergy of Bacillus amyloliquefaciens and chili residue produced better yield and folate contents with a trade-off in the mineral contents of the greenhouse-grown long cayenne pepper.

Bioaccessibility of folate in faba bean, oat, rye and wheat matrices

Cereals and legumes are rich in folate. However, due to the instability of folate, processing and digestion can induce significant folate loss. In this paper, folate bioaccessibility of faba bean, oat, rye and wheat flours and pastes was studied using a static in vitro digestion model. Folate bioaccessibility depended on food matrices, varying from 42% to 67% in flours and from 40% to 123% in pastes. Digestion was associated with the interconversion of formyl folates, as well as the increase of oxidised vitamers and decrease of reduced vitamers. Especially in faba bean, 5-methyltetrahydrofolate showed surprisingly good stability both in digestion and heat treatment, resulting in high bioaccessibility. The physiological concentration of ascorbic acid did not stabilise folate in digestion; however, a higher level helped to maintain reduced vitamers. Heat treatment (10-min paste making) could improve folate bioaccessibility by liberating folate from the food matrices and by altering folate vitamer distribution.

Folate Content and Chemical Composition of Commercially Available Gluten-Free Flour Alternatives

Concerns about the nutritional and sensory qualities of gluten-free (GF) products has generated interest in the evaluation of novel gluten-free ingredients. Folate content is of particular interest due to limited sources of enriched folic acid in a GF diet as well as lack of nutrient composition data in novel flours. The aim of this study was to determine the total folate content and chemical composition of GF flours commercially available in Canada. A tri-enzyme method was used to extract folate from the flour samples, and a microbiological assay was used to measure the total folate contents. The chemical compositions of the GF flours were determined according to standard Association of Official Agricultural Chemists (AOAC) International methods. Compared to all-purpose flour, 265 ± 6.9 μg/100 (dry-weight basis), chickpea flour registered the highest folate content 451 ± 10.8 μg/100 (dry-weight basis) followed by quinoa flour, 174 ± 12.4 μg/ 100 g folate (dry-weight basis). Fonio, had a total starch content of ~77% but was not a source of folate. Flaxseed, chickpea, chia and coconut flours had the highest reported protein contents (mean value: 21.3 ± 1.3%) whereas flaxseed (~42%), and chia (~35%), had the highest lipid content. These findings may inform the selection of gluten-replacement flours with acceptable nutritional properties.