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Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Mary Ann Augustin
- CSIRO Agriculture and Food, Werribee, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, Australia
| | - Jia-Ying Chen
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
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Chen Z, Lu Y, Dun X, Wang X, Wang H. Research Progress of Selenium-Enriched Foods. Nutrients 2023; 15:4189. [PMID: 37836473 PMCID: PMC10574215 DOI: 10.3390/nu15194189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
Selenium is an essential micronutrient that plays a crucial role in maintaining human health. Selenium deficiency is seriously associated with various diseases such as Keshan disease, Kashin-Beck disease, cataracts, and others. Conversely, selenium supplementation has been found to have multiple effects, including antioxidant, anti-inflammatory, and anticancer functions. Compared with inorganic selenium, organic selenium exhibits higher bioactivities and a wider range of safe concentrations. Consequently, there has been a significant development of selenium-enriched foods which contain large amounts of organic selenium in order to improve human health. This review summarizes the physiological role and metabolism of selenium, the development of selenium-enriched foods, the physiological functions of selenium-enriched foods, and provides an analysis of total selenium and its species in selenium-enriched foods, with a view to laying the foundation for selenium-enriched food development.
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Affiliation(s)
- Zhenna Chen
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
| | | | | | | | - Hanzhong Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Oil Crops Research Institute of Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, Wuhan 430062, China
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Kieliszek M, Serrano Sandoval SN. The importance of selenium in food enrichment processes. A comprehensive review. J Trace Elem Med Biol 2023; 79:127260. [PMID: 37421809 DOI: 10.1016/j.jtemb.2023.127260] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 06/28/2023] [Accepted: 07/03/2023] [Indexed: 07/10/2023]
Abstract
Selenium is an essential element that determines the proper life functions of human and animal organisms. The content of selenium in food varies depending on the region and soil conditions. Therefore, the main source is a properly selected diet. However, in many countries, there are shortages of this element in the soil and local food. Too low an amount of this element in food can lead to many adverse changes in the body. The consequence of this may also be the occurrence of numerous potentially life-threatening diseases. Therefore, it is very important to properly introduce methods that condition the supplementation of the appropriate chemical form of this element, especially in areas with deficient selenium content. This review aims to summarize the published literature on the characterization of different types of selenium-enriched foods. At the same time, legal regulations and prospects for the future related to the production of food enriched with this element are presented. It should be noted that there are limitations and concerns with the production of such food due to the narrow safety range between the necessary and the toxic dose of this element. Therefore, selenium has been treated with special care for a very long time. For this reason, the presented mechanisms of production processes related to increasing the scale of selenium supplementation should be constantly monitored. Appropriate monitoring and development of the technological process for the production of selenium-enriched food is very important. Such food should ensure consumer safety and repeatability of the obtained product. Understanding the mechanisms and possibilities of selenium accumulation by plants and animals is one of the most important directions in the development of modern bromatology and the science of supplementation. This is particularly important in the case of rational nutrition and supplementing the human diet with an essential element such as selenium. Food technology is facing these challenges today.
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Affiliation(s)
- Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland.
| | - Sayra N Serrano Sandoval
- Tecnologico de Monterrey, Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico; Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, NL, Mexico
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Serrano-Sandoval SN, Jiménez-Rodríguez A, Hernández-Pérez J, Chavez-Santoscoy RA, Guardado-Félix D, Antunes-Ricardo M. Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient. Molecules 2023; 28:molecules28083402. [PMID: 37110634 PMCID: PMC10145560 DOI: 10.3390/molecules28083402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 03/31/2023] [Accepted: 04/07/2023] [Indexed: 04/29/2023] Open
Abstract
Skin aging represents a health and aesthetic problem that could result in infections and skin diseases. Bioactive peptides can potentially be used in skin aging regulation. Chickpea (Cicer arietinum L.) selenoproteins were obtained from germination with 2 mg Na2SeO3/100 g of seeds for 2 days. Alcalase, pepsin, and trypsin were used as hydrolyzers, and a membrane < 10 kDa was used to fractionate the hydrolysate. Se content, antioxidant capacity, elastase and collagen inhibition, functional stability, and preventative capacity were analyzed. Significant increases in Se content were found in germinated chickpea flour and protein related to the control. An increase of 38% in protein was observed in the selenized flour related to the control. A band (600-550 cm-1) observed in the selenized hydrolysates suggested the insertion of Se into the protein. Hydrolysates from pepsin and trypsin had the highest antioxidant potential. Se enhanced the stability of total protein and protein hydrolysates through time and increased their antioxidant capacity. Hydrolysates > 10 kDa had higher elastase and collagenase inhibition than the total protein and hydrolysates < 10 kDa. Protein hydrolysates < 10 kDa 6 h before UVA radiation had the highest inhibition of collagen degradation. Selenized protein hydrolysates showed promising antioxidant effects that could be related to skin anti-aging effects.
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Affiliation(s)
- Sayra N Serrano-Sandoval
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
- The Institute for Obesity Research, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
| | - Antonio Jiménez-Rodríguez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
| | - Jesús Hernández-Pérez
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
| | | | - Daniela Guardado-Félix
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, Culiacan 80000, SIN, Mexico
| | - Marilena Antunes-Ricardo
- Escuela de Ingeniería y Ciencias, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
- The Institute for Obesity Research, Tecnologico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico
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Xiong Y, Huang Y, Li L, Liu Y, Liu L, Wang L, Tong L, Wang F, Fan B. A Review of Plant Selenium-Enriched Proteins/Peptides: Extraction, Detection, Bioavailability, and Effects of Processing. Molecules 2023; 28:molecules28031223. [PMID: 36770890 PMCID: PMC9919150 DOI: 10.3390/molecules28031223] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/20/2023] [Accepted: 01/25/2023] [Indexed: 01/28/2023] Open
Abstract
As an essential trace element in the human body, selenium (Se) has various physiological activities, such as antioxidant and anticancer activity. Selenium-enriched proteins/peptides (SePs/SePPs) are the primary forms of Se in plants and animals, and they are the vital carriers of its physiological activities. On the basis of current research, this review systematically describes the extraction methods (aqueous, alkaline, enzymatic, auxiliary, etc.) and detection methods (HPLC-MS/MS, GC-ICP-MS, etc.) for SePs/SePPs in plants. Their bioavailability and bioactivity, and the effect of processing are also included. Our review provides a comprehensive understanding and theoretical guidance for the utilization of selenium-enriched proteins/peptides.
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Affiliation(s)
- Yangyang Xiong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Lin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yanfang Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Litao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Correspondence: (F.W.); (B.F.); Tel.: +86-010-6281-5969 (F.W.); +86-010-6281-0295 (B.F.)
| | - Bei Fan
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (F.W.); (B.F.); Tel.: +86-010-6281-5969 (F.W.); +86-010-6281-0295 (B.F.)
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Optimization of Solid-Phase Lactobacillus Fermentation Conditions to Increase γ-Aminobutyric Acid (GABA) Content in Selected Substrates. FERMENTATION 2022. [DOI: 10.3390/fermentation9010022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The purpose of this study was to optimize conditions of solid-phase fermentation of lactic acid bacteria to enhance GABA contents in grains. Optimal solid-phase fermentation conditions that could enhance the GABA content after fermenting Oryza sativa (brown rice) were investigated by changing the Lactobacillus strain, fermentation temperature, fermentation time, and inoculated bacteria number. Avena sativa, Cicer arietinum, and red and brown Lens culinaris were then fermented using the optimal solid-phase fermentation conditions to measure changes in GABA content and antioxidant activity. As a result of the experiment, the optimal solid-phase fermentation conditions to enhance the GABA contents in grains were: fermentation time, 48 h; amounts of bacteria, inoculating 5% of 1 × 107 CFU/mL of lactic acid bacteria; and fermentation temperature, 36 °C. When fermented under this condition, the GABA content increased from 4.64 mg/g to 6.93 mg/g (49.0%) compared to unfermented raw material. The results of the DPPH and ABTS radical scavenging activity assays confirmed that both the GABA content and radical scavenging activity were increased after fermentation. Such solid fermentation conditions developed in this study can be used to support the development of health functional food materials with enhanced GABA content and antioxidant activity.
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Hernández-Grijalva MI, Serrano-Sandoval SN, Gutiérrez-Uribe JA, Serna-Saldivar SO, Milán-Carrillo J, Antunes-Ricardo M, Villela-Castrejón J, Guardado-Félix D. Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.09.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Mukherjee A, Singh S, Gaurav AK, Chouhan GK, Jaiswal DK, de Araujo Pereira AP, Passari AK, Abdel-Azeem AM, Verma JP. Harnessing of phytomicrobiome for developing potential biostimulant consortium for enhancing the productivity of chickpea and soil health under sustainable agriculture. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 836:155550. [PMID: 35508232 DOI: 10.1016/j.scitotenv.2022.155550] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 04/22/2022] [Accepted: 04/23/2022] [Indexed: 06/14/2023]
Abstract
The main aim of the present work was to explore culturable bacteria and to develop potential microbial consortium as bio-inoculants for enhancing plant productivity, nutritional content, and soil health. For this study, we selected two bacterial strains e.g., Enterobacter hormaechei (BHUJPCS-15) and Brevundimonas naejangsanensis (BHUJPVCRS-1) based on plant growth-promoting activities We developed a consortium of both strains and estimated plant growth promotion (PGP) activity which recorded significant better production of Indole-3-acetic acid (IAA) (61.53 μg/ml), siderophore (12.66%), ammonia (98.66 μg/ml), phosphate solubilisation (942.64 μg/ml), potassium solubilisation, and antagonistic activity against Fusarium sp. than individual bacterial strains. Bacterial consortium (E. hormaechei + B. naejangsanensis) treatment significantly enhanced plant growth attributes, grain yields, nutritional content in plant and seed, followed by E. hormaechei as compared to control. Seed treated with consortium recorded a significant increase in available N P K, enzymes and microbial communities in soils. Microbiome analysis revealed that the dominance of bacterial group and its functional properties is directly correlated with plant growth attributes, nutrient content, soil N P K, and enzyme activity. The relative abundance of bacterial phyla Proteobacteria (98%) was dominantly recorded in all treatments. The microbiome of seed and soil, treated with consortium (E. hormaechei + B. naejangsanensis) showed high amount of diversity of bacterial phyla Verrucomicrobia, Firmicutes, Bacteroidetes, Acidobacteria, Chloroflexi, and Proteobacteria than E. hormaechei (Firmicutes, Bacteroidetes, Chloroflexi and Proteobacteria) and control (Firmicutes, Bacteroidetes and Proteobacteria). In soil, root and shoot, E. hormaechei treatment enriched ligninolytic, nitrogen fixation, cellulolytic, nitrate ammonification among other pathways. The main finding is that the consortium treated seed of chickpea recorded significant enhancement of plant growth attributes, productivity, nutritional content, and soil health as well as microbial colonization in soil and seed part.
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Affiliation(s)
- Arpan Mukherjee
- Plant Microbe Interaction Lab, Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi 221005, India
| | - Saurabh Singh
- Plant Microbe Interaction Lab, Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi 221005, India
| | - Anand Kumar Gaurav
- Plant Microbe Interaction Lab, Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi 221005, India
| | - Gowardhan Kumar Chouhan
- Plant Microbe Interaction Lab, Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi 221005, India
| | - Durgesh Kumar Jaiswal
- Plant Microbe Interaction Lab, Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi 221005, India; Department of Botany, Pune University, Pune 411007, India
| | | | - Ajit Kumar Passari
- Departmento de Biología Moleculary Biotecnología, Instituto de Investigaciones Biomédicas, Universidad Nacional Autónoma de México, México City CDMX-04510, Mexico
| | - Ahmed M Abdel-Azeem
- Botany and Microbiology Department, Faculty of Science, Suez Canal University, Ismailia 41522, Egypt
| | - Jay Prakash Verma
- Plant Microbe Interaction Lab, Institute of Environment and Sustainable Development, Banaras Hindu University, Varanasi 221005, India.
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Guardado-Félix D, Pérez-Carrillo E, Heredia-Olea E, Serna-Saldivar SO. Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:226-232. [PMID: 35501586 DOI: 10.1007/s11130-022-00961-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/14/2022] [Indexed: 06/14/2023]
Abstract
Corn kernels were soaked with different selenium (Se) solutions (0, 12 or 24 mg Na2SeO3/L), sprouted for different times and then lime-cooked for the pilot plant production of tortillas. The dough and tortillas were quantified in terms of total Se, starch and protein content. Also, in vitro digestibility, texture, color, and sensory properties were evaluated. Results indicated that lime-cooking times were significantly reduced from 39.15 to 14.34, 8.42 and 2.80 min when whole corn was compared with kernels germinated for 1, 2 or 3 days. The Se content of regular tortillas (0.08 µg/g dw) increased about eight-fold in tortillas (0.651-0.625 µg/g dw) produced of corn germinated for two day and treated with 24 mg of Na2SeO3/L. The highest α-amylase activity and lower starch viscosity values were observed in 3-day germinated supplemented with the highest Se. Se-enriched tortillas produced from 2-day sprouted kernels treated with 12 mg Na2SeO3 showed the highest levels of general acceptability, texture and flavor.
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Affiliation(s)
- Daniela Guardado-Félix
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, CP 80000, Culiacán, Sinaloa, México
| | - Esther Pérez-Carrillo
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México
| | - Erick Heredia-Olea
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México
| | - Sergio O Serna-Saldivar
- Escuela de Ingeniería Y Ciencias, Centro de Biotecnología FEMSA, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849, Monterrey, NL, México.
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Matusiewicz M, Marczak K, Kwiecińska B, Kupis J, Zglińska K, Niemiec T, Kosieradzka I. Effect of extracts from eggs of Helix aspersa maxima and Helix aspersa aspersa snails on Caco-2 colon cancer cells. PeerJ 2022; 10:e13217. [PMID: 35433131 PMCID: PMC9012176 DOI: 10.7717/peerj.13217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Accepted: 03/14/2022] [Indexed: 01/12/2023] Open
Abstract
Background Colorectal cancer is the third most commonly diagnosed cancer. Natural compounds, administered together with conventional chemotherapeutic agent(s) and/or radiotherapy, may be a novel element in the combination therapy of this cancer. Considering the anticancer properties of compounds derived from different tissues of various snail species confirmed earlier, the purpose of the present research was to evaluate the effect of extracts from eggs of Helix aspera maxima and Helix aspersa aspersa snails, and fractions of extracts containing particles of different molecular weights on Caco-2 human epithelial colorectal adenocarcinoma cells. Methods The extracts and fractions were analyzed for antioxidant activity, phenols and total carbohydrates using colorimetric methods. Lipid peroxidation products and glutathione in eggs were also examined using these methods. Crude protein and fat in eggs were determined. Molecular weights of egg proteins and glycoproteins were analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Astaxanthin, selected vitamins and amino acids in eggs were measured using liquid chromatography methods, and minerals by emission spectroscopy, mass spectrometry or X-ray fluorescence. The action of extracts on the cell viability was determined by the MTT (methylthiazolyldiphenyl-tetrazolium bromide) test, based on the mitochondrial oxidative activity, after 24 and 72 h of treatment. The influence of fractions on the cell viability was assayed after 24 h. The effect of extracts on the percentage of live and dead cells was evaluated by the trypan blue assay, in which live cells exclude trypan blue, while dead cells take up this dye, after 12, 24, 48 and 72 h of treatment. Their influence on the integrity of cell membranes was determined based on the activity of LDH (lactate dehydrogenase), released from damaged cells, after 24 and 72 h of treatment. Then, the effect of extracts on the content of lipid peroxidation products in cells was examined using colorimetric method, after 24 h of treatment. Their influence on types of cell death was determined by flow cytometry, after this time. Results The extracts and their fractions containing molecules <3 kDa decreased the cell viability, after 24 h of treatment. The extracts reduced the percentage of live cells (also after 48 h), increased the degree of cell membrane damage and the amount of lipid peroxidation products, induced apoptosis and reduced necrosis. Conclusions Antioxidants, phenols, lipid peroxidation products, anticancer peptides, restriction of methionine, appropriate ratio of essential amino acids to non-essential amino acids, vitamin D3, Ca, Mg, S, Cu, Mn, Zn, Se and other bioactive compounds comprised in the extracts and their additive and synergistic effects may have influenced Caco-2 cells. Natural extracts or the chemical compounds contained in them might be used in the combination therapy of colorectal cancer, which requires further research.
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Affiliation(s)
- Magdalena Matusiewicz
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Karolina Marczak
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Barbara Kwiecińska
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Julia Kupis
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, Warsaw, Poland
| | - Klara Zglińska
- Department of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Tomasz Niemiec
- Department of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - Iwona Kosieradzka
- Department of Animal Nutrition, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, Poland
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Serrano-Sandoval SN, Guardado-Félix D, Gutiérrez-Uribe JA. Deglycosylation of isoflavones in selenized germinated chickpea flours due to convection drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112417] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Wang J, Li Y, Li A, Liu RH, Gao X, Li D, Kou X, Xue Z. Nutritional constituent and health benefits of chickpea (Cicer arietinum L.): A review. Food Res Int 2021; 150:110790. [PMID: 34865805 DOI: 10.1016/j.foodres.2021.110790] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 10/08/2021] [Accepted: 10/24/2021] [Indexed: 11/19/2022]
Abstract
Chickpea (Cicer arietinum L.), an annual plant of the Fabaceae family, is mainly grown in temperate and semiarid regions. Its biological activity and beneficial contribution to human health have been scientifically confirmed as an essential source of nutritional components. The objective of this review was to summarize and update latest available scientific data and information, on bioactive components in chickpea, bio-activities, and molecular mechanisms, which has mainly focused on the detection of relevant biochemical indicators, the regulation of signaling pathways, essential genes and proteins. The studies have shown that chickpea have significant multifunctional activities, which are closely related to the functionally active small molecule peptides and phytochemicals of chickpea. Significantly, numerous studies have only addressed the functional activity and mechanisms of single active components of chickpea, however, overlooking the synergy and antagonism between chickpea components, changes of functional active components in different processing methods, as well as the active form of the substances after human digestion and metabolism. Additionally, due to limitations in research methods and techniques, the structure of most functional active substances have not been determined, which makes it difficult to conduct interaction mechanism studies. Consequently, the significant bio-activity of the functional components of chickpea, synergistic and antagonistic effects and activity differences between bioactive components should be further studied.
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Affiliation(s)
- Junyu Wang
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Yonghui Li
- Cardiovascular Department, Tianjin Fourth Center Hospital, Tianjin 300140, China.
| | - Ang Li
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY 14853, USA.
| | - Xin Gao
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Dan Li
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Xiaohong Kou
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
| | - Zhaohui Xue
- Department of Food Science, School of Chemical Engineering and Technology, Tianjin University, 300350 Tianjin, China.
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Ortega-Hernández E, Antunes-Ricardo M, Jacobo-Velázquez DA. Improving the Health-Benefits of Kales ( Brassica oleracea L. var. acephala DC) through the Application of Controlled Abiotic Stresses: A Review. PLANTS (BASEL, SWITZERLAND) 2021; 10:2629. [PMID: 34961097 PMCID: PMC8706317 DOI: 10.3390/plants10122629] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/23/2021] [Accepted: 11/26/2021] [Indexed: 12/16/2022]
Abstract
Kale (Brassica oleracea L. var. acephala DC) is a popular cruciferous vegetable originating from Central Asia, and is well known for its abundant bioactive compounds. This review discusses the main kale phytochemicals and emphasizes molecules of nutraceutical interest, including phenolics, carotenoids, and glucosinolates. The preventive and therapeutic properties of kale against chronic and degenerative diseases are highlighted according to the most recent in vitro, in vivo, and clinical studies reported. Likewise, it is well known that the application of controlled abiotic stresses can be used as an effective tool to increase the content of phytochemicals with health-promoting properties. In this context, the effect of different abiotic stresses (saline, exogenous phytohormones, drought, temperature, and radiation) on the accumulation of secondary metabolites in kale is also presented. The information reviewed in this article can be used as a starting point to further validate through bioassays the effects of abiotically stressed kale on the prevention and treatment of chronic and degenerative diseases.
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Affiliation(s)
- Erika Ortega-Hernández
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo León C.P. 64849, Mexico;
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, Monterrey, Nuevo León C.P. 64849, Mexico;
| | - Daniel A. Jacobo-Velázquez
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. General Ramón Corona 2514, Nuevo México, Zapopan, Jalisco C.P. 45138, Mexico
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Selenium stimulates the antitumour immunity: Insights to future research. Eur J Cancer 2021; 155:256-267. [PMID: 34392068 DOI: 10.1016/j.ejca.2021.07.013] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 07/13/2021] [Accepted: 07/14/2021] [Indexed: 01/10/2023]
Abstract
Selenium is an essential trace element for regulating immune functions through redox-regulating activity of selenoproteins (e.g. glutathione peroxidase), protecting immune cells from oxidative stress. However, in cancer, selenium has biological bimodal action depending on the concentration. At nutritional low doses, selenium, depending on its form, may act as an antioxidant, protecting against oxidative stress, supporting cell survival and growth, thus, plays a chemo-preventive role; while, at supra-nutritional higher pharmacological doses, selenium acts as pro-oxidant inducing redox signalling and cell death. To date, many studies have been conducted on the benefits of selenium intake in reducing the risk of cancer incidence at the nutritional level, indicating that likely selenium functions as an immunostimulator, i.e. reversing the immunosuppression in tumour microenvironment towards antitumour immunity by activating immune cells (e.g. M1 macrophages and CD8+ T-lymphocytes) and releasing pro-inflammatory cytokines such as interferon-gamma; whereas, fewer studies have explored the effects of supra-nutritional or pharmacological doses of selenium in cancer immunity. This review, thus, systematically analyses the current knowledge about how selenium stimulates the immune system against cancer and lay the groundwork for future research. Such knowledge can be promising to design combinatorial therapies with Selenium-based compounds and other modalities like immunotherapy to lower the adverse effects and increase the efficacy of treatments.
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Herrera A C, Gonzalez de Mejia E. Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits. J Food Sci 2021; 86:2208-2224. [PMID: 34028013 DOI: 10.1111/1750-3841.15759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 03/31/2021] [Accepted: 04/06/2021] [Indexed: 01/16/2023]
Abstract
The use of pulses, such as chickpea, has become more relevant in baking as they exhibit potential health benefits such as reduction of obesity, type 2 diabetes, and prevention of colon cancer. It is also a good source of highly bioavailable protein at a low cost. This allows companies to develop new innovative products that meet the demand for nutritional value-added baked goods. Further understanding of the baking properties and rheology of chickpea flours will allow the baking industry to overcome processing and quality challenges related to the effects caused by the addition of non-gluten-forming ingredients. Therefore, the objective of this review was to summarize the rheological properties of baking formulations using chickpea as an ingredient in order to produce quality products while preserving the nutritional aspects of this legume. It also covers health benefits linked to chickpea-specific compounds.
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Affiliation(s)
- Catherin Herrera A
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
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16
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Biological Selenium Nano-particles Modify Immune Responses of Macrophages Exposed to Bladder Tumor Antigens. J CLUST SCI 2020. [DOI: 10.1007/s10876-020-01920-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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17
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Cid-Gallegos MS, Sánchez-Chino XM, Álvarez-González I, Madrigal-Bujaidar E, Vásquez-Garzón VR, Baltiérrez-Hoyos R, Villa-Treviño S, Dávila-Ortíz G, Jiménez-Martínez C. Modification of In Vitro and In Vivo Antioxidant Activity by Consumption of Cooked Chickpea in a Colon Cancer Model. Nutrients 2020; 12:E2572. [PMID: 32854249 PMCID: PMC7551972 DOI: 10.3390/nu12092572] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/19/2020] [Accepted: 08/22/2020] [Indexed: 02/07/2023] Open
Abstract
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional composition and the in vitro and in vivo antioxidant activity of chickpea seed. The latter was determined by the variation in the concentration of nitric oxide (NO), oxidized carbonyl groups (CO), malondialdehyde (MDA), and the expression of 4-hydroxy-2-nonenal (4-HNE) in the colon of male BALB/c mice fed with a standard diet with 10 and 20% cooked chickpea (CC). We induced colon cancer in mice by administering azoxymethane/dextran sulfate sodium (AOM/DSS); for the evaluation, these were sacrificed 1, 7, and 14 weeks after the induction. Results show that cooking does not significantly modify (p < 0.05) nutritional compounds; however, it decreases the concentration of non-nutritional ones and, consequently, in vitro antioxidant activity. The in vivo evaluation showed that animals administered with AOM/DSS presented higher concentrations of NO, CO, MDA, and 4-HNE than those in animals without AOM/DSS administration. However, in the three evaluated times, these markers were significantly reduced (p < 0.05) with CC consumption. The best effect on the oxidation markers was with the 20% CC diet, demonstrating the antioxidant potential of CC.
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Affiliation(s)
- María S. Cid-Gallegos
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Xariss M. Sánchez-Chino
- Catedra-CONACyT, Departamento de Salud, El Colegio de la Frontera Sur-Villahermosa, Tabasco 86280, Mexico;
| | - Isela Álvarez-González
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Eduardo Madrigal-Bujaidar
- Laboratorio de Genética, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (I.Á.-G.); (E.M.-B.)
| | - Verónica R. Vásquez-Garzón
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Rafael Baltiérrez-Hoyos
- Catedra-CONACyT, Facultad de Medicina y Cirugía, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca de Juárez 68120, Mexico; (V.R.V.-G.); (R.B.-H.)
| | - Saúl Villa-Treviño
- Departamento de Biología Celular, Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Mexico City 07360, Mexico;
| | - Gloria Dávila-Ortíz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
| | - Cristian Jiménez-Martínez
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Unidad Profesional Adolfo López Mateos, Zacatenco, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa S/N, Alcaldía Gustavo A. Madero, Mexico City 07738, Mexico; (M.S.C.-G.); (G.D.-O.)
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Guardado-Félix D, Lazo-Vélez MA, Pérez-Carrillo E, Panata-Saquicili DE, Serna-Saldívar SO. Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109517] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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Schiavon M, Nardi S, dalla Vecchia F, Ertani A. Selenium biofortification in the 21 st century: status and challenges for healthy human nutrition. PLANT AND SOIL 2020; 453:245-270. [PMID: 32836404 PMCID: PMC7363690 DOI: 10.1007/s11104-020-04635-9] [Citation(s) in RCA: 81] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Accepted: 07/06/2020] [Indexed: 05/04/2023]
Abstract
BACKGROUND Selenium (Se) is an essential element for mammals and its deficiency in the diet is a global problem. Plants accumulate Se and thus represent a major source of Se to consumers. Agronomic biofortification intends to enrich crops with Se in order to secure its adequate supply by people. SCOPE The goal of this review is to report the present knowledge of the distribution and processes of Se in soil and at the plant-soil interface, and of Se behaviour inside the plant in terms of biofortification. It aims to unravel the Se metabolic pathways that affect the nutritional value of edible plant products, various Se biofortification strategies in challenging environments, as well as the impact of Se-enriched food on human health. CONCLUSIONS Agronomic biofortification and breeding are prevalent strategies for battling Se deficiency. Future research addresses nanosized Se biofortification, crop enrichment with multiple micronutrients, microbial-integrated agronomic biofortification, and optimization of Se biofortification in adverse conditions. Biofortified food of superior nutritional quality may be created, enriched with healthy Se-compounds, as well as several other valuable phytochemicals. Whether such a food source might be used as nutritional intervention for recently emerged coronavirus infections is a relevant question that deserves investigation.
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Affiliation(s)
- Michela Schiavon
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente (DAFNAE), Università di Padova, Viale dell’Università 16, 35020 Legnaro, PD Italy
| | - Serenella Nardi
- Dipartimento di Agronomia, Animali, Alimenti, Risorse naturali e Ambiente (DAFNAE), Università di Padova, Viale dell’Università 16, 35020 Legnaro, PD Italy
| | | | - Andrea Ertani
- Dipartimento di Scienze Agrarie, Università di Torino, Via Leonardo da Vinci, 44, 10095 Grugliasco, TO Italy
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Escalante-Valdez MJ, Guardado-Félix D, Serna-Saldívar SO, Barrera-Arellano D, Chuck-Hernández C. Effects of Post Anthesis Foliar Application of Sodium Selenite to Soybeans ( Glycine max): Lipid Composition and Oil Stability. Biomolecules 2019; 9:E772. [PMID: 31771157 PMCID: PMC6995593 DOI: 10.3390/biom9120772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 11/15/2019] [Accepted: 11/20/2019] [Indexed: 12/02/2022] Open
Abstract
This study aimed at determining whether applying selenium to soybean plants affected composition and oil oxidative stability of the seeds. Soybean was cultivated and sodium selenite (Selenite) added by foliar application (0, 200, or 300 g Selenite/Ha). Physical and chemical characterization was performed on the harvested seeds (thousand seed weight, bulk and true densities, fat, fiber, ash, protein, nitrogen free extract and selenium content). Soybean oil was tested in terms of Oxidation Induction Time (OIT), fatty acid, tocopherols, phytosterols, density, refractive index and saponification and iodine values. All seeds showed similar composition: crude fat (around 20%) and crude fiber (from 8.4 to 9.3%). Control seeds and those treated with 200 g Selenite/Ha contained higher protein concentration (37%), compared to the 300 g treatment (35.9%). All seeds showed similar ash content (7%). OIT values for both treatments were slightly lower (from 39.1 to 43.7 min) compared with 45.02 min in the control. Polyunsaturated fatty acids were higher for the 300 g Se/Ha (50.2%) compared with 48.2 to 49.4%of the other treatments. All samples showed similar phytosterols and tocopherols concentrations. Results showed that OIT values maintained an inverse relationship with selenium content, suggesting that foliar fertilization enhanced oil oxidation or acted as a pro-oxidant at the applied rates.
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Affiliation(s)
- María José Escalante-Valdez
- Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501, Col. Tecnologico, C.P. 64849, Monterrey, N.L., Mexico; (M.J.E.-V.); (D.G.-F.); (S.O.S.-S.)
| | - Daniela Guardado-Félix
- Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501, Col. Tecnologico, C.P. 64849, Monterrey, N.L., Mexico; (M.J.E.-V.); (D.G.-F.); (S.O.S.-S.)
- Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, FCQB-UAS, AP 1354, C.P. 80000 Culiacan, Sinaloa, Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501, Col. Tecnologico, C.P. 64849, Monterrey, N.L., Mexico; (M.J.E.-V.); (D.G.-F.); (S.O.S.-S.)
| | - Daniel Barrera-Arellano
- Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, P.O. Box 6121 Campinas, Brazil;
| | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada 2501, Col. Tecnologico, C.P. 64849, Monterrey, N.L., Mexico; (M.J.E.-V.); (D.G.-F.); (S.O.S.-S.)
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Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates. Food Chem 2019; 285:290-295. [DOI: 10.1016/j.foodchem.2019.01.137] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 01/14/2019] [Accepted: 01/20/2019] [Indexed: 11/21/2022]
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Selenium in Germinated Chickpea ( Cicer arietinum L.) Increases the Stability of Its Oil Fraction. PLANTS 2019; 8:plants8050113. [PMID: 31035534 PMCID: PMC6571703 DOI: 10.3390/plants8050113] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 04/06/2019] [Accepted: 04/18/2019] [Indexed: 11/17/2022]
Abstract
Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil was extracted from sprouted chickpea and its physical properties, fatty acid profile (FAME), oxidative stability index (OSI), lipase and lipoxygenase (LOX) activities, cellular antioxidant activity (CAA), and phenolics and carotenoids were assessed and compared to chickpea seed oil. The amount of chickpea oil and its acid value (AV) increased during germination. The OSI increased by 28%, 46% and 14% for 0.5, 1.0 and 2.0 mg/100g compared with non-selenium treated sprouts. Phenolics increased up to 36% and carotenoids reduced by half in germinated sprouts with and without selenium compared to seeds. Carotenoids increased by 16% in sprouts treated with 1.0 mg/100 g selenium compared to their counterparts without selenium. FAME was not affected by treatments but samples with the highest selenium concentration increased lipase activity by 19% and decreased lipoxygenase activity by 55% compared with untreated sprouts. The CAA of oils increased by 43% to 66% in all germinated treatments compared with seeds. Results suggest that Se-enriched chickpea sprouts could represent an excellent source of oil with a high OSI and CAA, associated with a reduction in LOX activity and an increase in phenolics, respectively.
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