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Pellerin G, Doyen A. Effect of thermal and defatting treatments on the composition, protein profile and structure of house cricket (Acheta domesticus) protein extracts. Food Chem 2024; 448:139149. [PMID: 38555689 DOI: 10.1016/j.foodchem.2024.139149] [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: 09/26/2023] [Revised: 02/27/2024] [Accepted: 03/24/2024] [Indexed: 04/02/2024]
Abstract
This study investigated the impact of blanching (100 °C, 40 s), defatting method (maceration, Soxhlet) and solvent polarity (hexane, ethanol) on the profile, structure and solubility of house cricket protein extracts. Blanching and Soxhlet using ethanol impacted the protein profile, with a lower content of myosin heavy chain and a higher abundance of low molecular weight proteins (<25 kDa). Moreover, ethanol induced aggregation of non-blanched cricket proteins, with a 13-72% reduction in protein recovery yield. The protein secondary structure of non-blanched extracts was also affected by ethanol with 18% more β-sheets. Furthermore, blanching resulted in a lower protein surface hydrophobicity by a factor of 3 to 7, with no impact of solvent polarity. Finally, the solubility of protein extracts remained >75%, regardless of the blanching and defatting methods. These findings, combined with the evaluation of techno-functional properties, could be used for the development of cricket-based protein ingredients for food formulations.
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Affiliation(s)
- Geneviève Pellerin
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1V 0A6, Canada.
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2
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Dutta M, Dineshkumar R, Nagesh CR, Durga Lakshmi Y, Lekhak B, Bansal N, Goswami S, Kumar RR, Kundu A, Mandal PK, Arora B, Raje RS, Mandal S, Yadav A, Tyagi A, Ramesh SV, Rama Prashat G, Vinutha T. Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions. Food Chem 2024; 460:140561. [PMID: 39059329 DOI: 10.1016/j.foodchem.2024.140561] [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: 01/02/2024] [Revised: 07/18/2024] [Accepted: 07/19/2024] [Indexed: 07/28/2024]
Abstract
Pigeon pea, a protein-rich legume with low protein digestibility (PD) due to its high polyphenol content and other antinutritional factors (ANFs). Consequently, processing methods are crucial to improve PD. We investigated the effects of thermal treatments (cooking, hydrothermal, autoclaving, infrared rays) treatments and germination on modulation of PD, its properties and association with ANFs in two distinct genotypes based on polyphenol content: high (Pusa Arhar 2018-4) and low (ICP-1452). Treatments improved in vitro PD and essential amino acid content, with autoclaving showing significantly higher PD (ICP-1452: 90.4%, Pusa-Arhar 2018-4: 84.32%) ascribed to disruption of tight protein matrices. Significant increase in β-turn, reduction in protein: starch, protein: polyphenol interactions as well as breakdown of storage proteins revealed by the analysis of protein structural properties. This study suggests thermal treatments, particularly autoclaving, can enhance pigeon pea protein's nutritional quality for its utilization as a new ingredient in development of healthy foods.
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Affiliation(s)
- Minakshi Dutta
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - R Dineshkumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - C R Nagesh
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Y Durga Lakshmi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Brijesh Lekhak
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Navita Bansal
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Suneha Goswami
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ranjeet Ranjan Kumar
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aditi Kundu
- Division of Agricultural Chemicals, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Pranab Kumar Mandal
- National Institute for Plant Biotechnology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Bindvi Arora
- Division of Food Science & Post Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Ranjeet Sharad Raje
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Somnath Mandal
- Department of Biochemistry, Uttar Banga Krishi Viswavidyalaya, Coochbehar, West Bengal, India
| | - Achchhelal Yadav
- Division of Agricultural Physics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Aruna Tyagi
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - S V Ramesh
- ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, 671 124, India
| | - G Rama Prashat
- Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
| | - T Vinutha
- Division of Biochemistry, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India.
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3
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Goldman DM, Warbeck CB, Karlsen MC. Protein Requirements for Maximal Muscle Mass and Athletic Performance Are Achieved with Completely Plant-Based Diets Scaled to Meet Energy Needs: A Modeling Study in Professional American Football Players. Nutrients 2024; 16:1903. [PMID: 38931258 PMCID: PMC11206900 DOI: 10.3390/nu16121903] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2024] [Revised: 06/07/2024] [Accepted: 06/15/2024] [Indexed: 06/28/2024] Open
Abstract
American football players consume large quantities of animal-sourced protein in adherence with traditional recommendations to maximize muscle development and athletic performance. This contrasts with dietary guidelines, which recommend reducing meat intake and increasing consumption of plant-based foods to promote health and reduce the risk of chronic disease. The capacity of completely plant-based diets to meet the nutritional needs of American football players has not been studied. This modeling study scaled dietary data from a large cohort following completely plant-based diets to meet the energy requirements of professional American football players to determine whether protein, leucine, and micronutrient needs for physical performance and health were met. The Cunningham equation was used to estimate calorie requirements. Nutrient intakes from the Adventist Health Study 2 were then scaled to this calorie level. Protein values ranged from 1.6-2.2 g/kg/day and leucine values ranged from 3.8-4.1 g/meal at each of four daily meals, therefore meeting and exceeding levels theorized to maximize muscle mass, muscle strength, and muscle protein synthesis, respectively. Plant-based diets scaled to meet the energy needs of professional American football players satisfied protein, leucine, and micronutrient requirements for muscle development and athletic performance. These findings suggest that completely plant-based diets could bridge the gap between dietary recommendations for chronic disease prevention and athletic performance in American football players.
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Affiliation(s)
- David M. Goldman
- Department of Public Health, University of Helsinki, 00014 Helsinki, Finland
- Department of Research and Development, Metabite Inc., New York, NY 10036, USA
| | - Cassandra B. Warbeck
- Department of Family Medicine, University of Alberta, Edmonton, AB T6G 2R3, Canada;
| | - Micaela C. Karlsen
- Department of Research, American College of Lifestyle Medicine, Chesterfield, MO 63006, USA;
- Departments of Applied Nutrition and Global Public Health, Adjunct Faculty, University of New England, Biddeford, ME 04005, USA
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4
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Bahrami S, Davati N, Noshirvani N. The effect of sourdough, turnips, and butternut squash on the physicochemical and nutritional properties of Doowina functional food during fermentation. Food Sci Nutr 2024; 12:2131-2144. [PMID: 38455181 PMCID: PMC10916581 DOI: 10.1002/fsn3.3915] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2023] [Revised: 12/13/2023] [Accepted: 12/13/2023] [Indexed: 03/09/2024] Open
Abstract
The dairy-cereal-based food, known as Doowina, is one of the traditional fermented foods in Iran. We aimed to improve the health-promoting properties of Doowina by using turnips, butternut squash, and sourdough as a new functional food with high nutritional value and antioxidant activity. Therefore, the physicochemical, microbial, and sensory properties of samples with nutritional supplements (8% turnip and 8% butternut squash) and different concentrations of sourdough (0, 0.5, and 1%) were studied during 0, 3, 6, and 9 days of fermentation time. The results showed that there was no significant difference (p < .05) in the moisture and ash content between the different formulations of Doowina. There was also no significant difference (p < .05) in the phenolic compound content and antioxidant activity of the Doowina samples during the fermentation period. However, the number of lactic acid bacteria (LAB) increased significantly (p < .05) until the 6th day of fermentation, and the protein content decreased significantly (p < .05) in all samples during the fermentation period. According to the results, the samples with butternut squash and sourdough had the highest total phenolic content, the highest antioxidant activity, the highest linoleic acid content, and the highest sensory rating of all samples.
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Affiliation(s)
- Sahar Bahrami
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nafiseh Davati
- Department of Food Science and Technology, College of Food IndustryBu‐Ali Sina UniversityHamedanIran
| | - Nooshin Noshirvani
- Department of Food Science and Technology, Tuyserkan Faculty of Engineering and Natural ResourcesBu‐Ali Sina UniversityHamedanIran
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5
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Medhe SV, Kettawan AK, Kamble MT, Monboonpitak N, Thompson KD, Kettawan A, Pirarat N. Modification of Physiochemical and Techno-Functional Properties of Stink Bean ( Parkia speciosa) by Germination and Hydrothermal Cooking Treatment. Foods 2023; 12:4480. [PMID: 38137284 PMCID: PMC10743050 DOI: 10.3390/foods12244480] [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: 11/03/2023] [Revised: 12/06/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Stink bean, Parkia speciosa, is recognized as a significantly underutilized legume with versatile utility and diverse benefits. However, information on the impact of different processing methods, such as germination and hydrothermal cooking, is scarce on stink beans (SBs). Therefore, the current research aimed to explore the efficacy of germination (G) and hydrothermal cooking (HTC) on the physiochemical properties, proximate composition, techno-functional properties, and antioxidant potential of SB flour. Furthermore, Fourier transform infrared spectroscopy (FTIR) and field emission scanning electron microscopy (FESEM) were employed to assess structural and morphological changes. The results revealed that the physiochemical properties of SB were significantly enhanced through processing, with more pronounced improvements observed during germination. Additionally, SBG exhibited a significantly higher protein content and lower fat content compared to SBHTC and stink bean raw (SBR). Moreover, techno-functional properties such as color intensity, least gelation concentration, and pasting properties were significantly improved in SBG compared to SBHTC and SBR. FTIR analysis of SBG and SBHTC indicated structural modifications in the lipid, protein, and carbohydrate molecules. FESEM examination revealed morphological changes in SBG and SBHTC when compared to SBR. Importantly, SBG exhibited higher antioxidant activity and total phenolic content in comparison to SBHTC and SBR. Therefore, processed SB flour can be incorporated and utilized in product development, highlighting its potential as a plant-based protein source for protein-rich breakfast bars and cookies.
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Affiliation(s)
- Seema Vijay Medhe
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Aurawan Kringkasemsee Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | - Manoj Tukaram Kamble
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Nuntawat Monboonpitak
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | | | - Aikkarach Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.); (N.M.)
| | - Nopadon Pirarat
- Wildlife, Exotic and Aquatic Animal Pathology Research Unit, Department of Pathology, Faculty of Veterinary Science, Chulalongkorn University, Bangkok 10330, Thailand;
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Surya Ulhas R, Ravindran R, Malaviya A, Priyadarshini A, Tiwari BK, Rajauria G. A review of alternative proteins for vegan diets: Sources, physico-chemical properties, nutritional equivalency, and consumer acceptance. Food Res Int 2023; 173:113479. [PMID: 37803803 DOI: 10.1016/j.foodres.2023.113479] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2023] [Revised: 07/30/2023] [Accepted: 09/13/2023] [Indexed: 10/08/2023]
Abstract
Alternate proteins are gaining popularity as a more sustainable and environmentally friendly alternative to animal-based proteins. These proteins are often considered healthier and are suitable for people following a vegetarian or vegan diet. Alternative proteins can be recovered from natural sources like legumes, grains, nuts, and seeds, while single cell proteins (mycoproteins), and algal proteins are being developed using cutting-edge technology to grow fungus, yeast and algal cells in a controlled environment, creating a more sustainable source of protein. Although, the demand for alternative protein products is increasing, there still happens to be a large gap in use among the general consumers mainly stemming from its lower bioavailability, lack of nutritional equivalency and reduced digestibility compared to animal proteins. The focus of the review is to emphasize on various sources and technologies for recovering alternative proteins for vegan diets. The review discusses physicochemical properties of alternative proteins and emphasise on the role of various processing technologies that can change the digestibility and bioavailability of these proteins. It further accentuates the nutritional equivalency and environmental sustainability of alternative protein against the conventional proteins from animals. The food laws surrounding alternative proteins as well as the commercial potential and consumer acceptance of alternative protein products are also highlighted. Finally, key challenges to improve the consumer acceptability and market value of plant-based proteins would be in achieving nutrient equivalency and enhance bioavailability and digestibility while maintaining the same physicochemical properties, taste, texture, as animal proteins, has also been highlighted.
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Affiliation(s)
- Rutwick Surya Ulhas
- Faculty of Biological Sciences, Friedrich Schiller University, Jena, Germany.
| | - Rajeev Ravindran
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland.
| | - Alok Malaviya
- Applied and Industrial Biotechnology Laboratory, Department of Life Sciences, CHRIST (Deemed-to-Be University), Bangalore, Karnataka, India; QuaLife Biotech Private Limited, Hosur Road, Bangalore, Karnataka, India.
| | - Anushree Priyadarshini
- Environmental Sustainability & Health Institute, Technological University Dublin, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland.
| | - Gaurav Rajauria
- Circular Bioeconomy Research Group, Shannon Applied Biotechnology Centre, Munster Technology, Tralee, Ireland; School of Microbiology, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; SUSFERM Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, University College Cork, Cork, Ireland.
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7
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Rana SS, Tiwari S, Gupta N, Tripathi MK, Tripathi N, Singh S, Bhagyawant SS. Validating the Nutraceutical Significance of Minor Millets by Employing Nutritional-Antinutritional Profiling. Life (Basel) 2023; 13:1918. [PMID: 37763321 PMCID: PMC10532853 DOI: 10.3390/life13091918] [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: 07/24/2023] [Revised: 09/11/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
Millets are group of underutilized cereal crops with higher nutritional values. The present investigation used different classes of minor millets, including barnyard (sava), little (kutki), finger (ragi), kodo and foxtail millets, for evaluation of their nutritional parameters, i.e., the content of proteins, total amino acids, total sugars, insoluble fibers, soluble fibers, total dietary fibers, iron (Fe) and zinc (Zn), along with antinutritional and antioxidant parameters, viz., tannic acid, phytic acid, phenol, flavonoid, proline and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Alpha amylase and alpha glucosidase activity were also thought to elevate millets as a viable staple meal. Foxtail millet showed the maximum inhibition, with an IC50 value of 20.46 ± 1.80 µg mL-1 with respect to α-amylase. The coefficient of correlation between nutritional and antinutritional compositions showed that the starch content was significantly and positively correlated with insoluble fiber (r = 0.465) and dietary fiber (r = 0.487). Moreover, sugar was positively correlated with the phytic acid (r = 0.707), Fe and Zn (r = 0.681) contents. To determine the peptides responsible for anticancer activity, the foxtail protein was subjected to ultrafiltration; it was found that the 3 kDa fraction retained the greatest anticancer activity. Selected millet germplasm line(s) that have the best nutraceutical properties could be used in millet improvement programs.
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Affiliation(s)
- Shivani Singh Rana
- Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Vijayraje Scindia Agricultural University, Gwalior 474002, Madhya Pradesh, India; (S.S.R.); (N.G.)
| | - Sushma Tiwari
- Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Vijayraje Scindia Agricultural University, Gwalior 474002, Madhya Pradesh, India; (S.S.R.); (N.G.)
| | - Neha Gupta
- Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Vijayraje Scindia Agricultural University, Gwalior 474002, Madhya Pradesh, India; (S.S.R.); (N.G.)
- School of Studies in Biotechnology, Jiwaji University, Gwalior 474001, Madhya Pradesh, India;
| | - Manoj Kumar Tripathi
- Department of Plant Molecular Biology and Biotechnology, College of Agriculture, Vijayraje Scindia Agricultural University, Gwalior 474002, Madhya Pradesh, India; (S.S.R.); (N.G.)
| | - Niraj Tripathi
- Directorate of Research Services, Jawaharlal Nehru Agricultural University, Jabalpur 482004, Madhya Pradesh, India;
| | - Sangeeta Singh
- National Institute of Plant Genome Research, New Delhi 110067, Delhi, India;
| | - Sameer S. Bhagyawant
- School of Studies in Biotechnology, Jiwaji University, Gwalior 474001, Madhya Pradesh, India;
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8
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In Vitro Assessment Methods for Antidiabetic Peptides from Legumes: A Review. Foods 2023; 12:foods12030631. [PMID: 36766167 PMCID: PMC9914741 DOI: 10.3390/foods12030631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 01/12/2023] [Accepted: 01/18/2023] [Indexed: 02/05/2023] Open
Abstract
Almost 65% of the human protein supply in the world originates from plants, with legumes being one of the highest contributors, comprising between 20 and 40% of the protein supply. Bioactive peptides from various food sources including legumes have been reported to show efficacy in modulating starch digestion and glucose absorption. This paper will provide a comprehensive review on recent in vitro studies that have been performed on leguminous antidiabetic peptides, focusing on the α-amylase inhibitor, α-glucosidase inhibitor, and dipeptidyl peptidase-IV (DPP-IV) inhibitor. Variations in legume cultivars and methods affect the release of peptides. Different methods have been used, such as in sample preparation, including fermentation (t, T), germination (t), and pre-cooking; in protein extraction, alkaline extraction, isoelectric precipitation, phosphate buffer extraction, and water extraction; in protein hydrolysis enzyme types and combination, enzyme substrate ratio, pH, and time; and in enzyme inhibitory assays, positive control type and concentration, inhibitor or peptide concentration, and the unit of inhibitory activity. The categorization of the relative scale of inhibitory activities among legume samples becomes difficult because of these method differences. Peptide sequences in samples were identified by means of HPLC/MS. Software and online tools were used in bioactivity prediction and computational modelling. The identification of the types and locations of chemical interactions between the inhibitor peptides and enzymes and the type of enzyme inhibition were achieved through computational modelling and enzyme kinetic studies.
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9
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Effects of Hydrothermal Processing on Volatile and Fatty Acids Profile of Cowpeas ( Vigna unguiculata), Chickpeas ( Cicer arietinum) and Kidney Beans ( Phaseolus vulgaris). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238204. [PMID: 36500298 PMCID: PMC9739933 DOI: 10.3390/molecules27238204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/26/2022]
Abstract
Legumes are an economical source of protein, starch, dietary fibre, fatty acids, vitamins and minerals. However, they are not as fully utilised, due to volatile compounds contributing to their undesirable odour. The purpose of this work was to understand the processing time's effect on the legumes' volatile profile. Hence, this study investigated the effects of hydrothermal processing times on the volatile and fatty acids profiles of cowpeas, chickpeas and kidney beans. All legumes were pre-soaked (16 h) and then hydrothermally processed at 95 °C for 15 to 120 min, using an open system to approximate standard household cooking practices and a closed system to represent industrial processing. Alcohol, aldehyde, acid and ester volatile compounds showed decreasing trends during processing, which can be associated with enzyme inactivation and process-induced degradation. This work showed that processing at 95 °C for 30 min significantly reduced the number of compounds commonly associated with undesirable odour, but showed no significant change in the fatty acid profile. Other volatiles, such as furanic compounds, pyrans and sulphur compounds, showed an increasing trend during processing, which can be related to the Maillard reactions. This observation contributes to the growing knowledge of legume processing and its impact on volatile flavour. It can advise consumers and the industry on selecting processing intensity to maximise legume utilisation.
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Sharma P, Goudar G, Kumar A, Ananthan R, Subhash K, Chauhan A, Longvah T, Singh M, Bhardwaj R, Kumar Parida S, Kumar Singh A, Gayacharan, Chattopadhyay D. Assessment of diversity in anti-nutrient profile, resistant starch, minerals and carbohydrate components in different ricebean (Vigna umbellata) accessions. Food Chem 2022; 405:134835. [DOI: 10.1016/j.foodchem.2022.134835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 10/29/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
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11
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Chemical and physicochemical features of common plant proteins and their extrudates for use in plant-based meat. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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12
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Yuan H, Xu L, Chang M, Meng J, Feng C, Geng X, Cheng Y, Liu Z. Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa. Front Nutr 2022; 9:1017014. [PMID: 36337648 PMCID: PMC9635447 DOI: 10.3389/fnut.2022.1017014] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Accepted: 09/22/2022] [Indexed: 11/15/2022] Open
Abstract
To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.
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Affiliation(s)
- Hui Yuan
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
- Lijing Xu,
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
- *Correspondence: Mingchang Chang,
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Engineering Research Center of Edible Fungi, Taigu, China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, China
| | - Zongqi Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, China
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13
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Zhang Y, Huang X, Zeng X, Li L, Jiang Y. Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate. Cereal Chem 2022. [DOI: 10.1002/cche.10608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Yue Zhang
- Department of Food nutritionSchool of Laboratory Medicine/Collaborative Innovation Center of Sichuan for Elderly Care and Health, Chengdu Medical CollegeChengdu610500China
| | - Xujie Huang
- Department of Food safety SupervisionZigong Yantan District Market Supervision AdministrationZigong643000China
| | - Xianchun Zeng
- Department of Food nutritionSchool of Laboratory Medicine/Collaborative Innovation Center of Sichuan for Elderly Care and Health, Chengdu Medical CollegeChengdu610500China
| | - Liang Li
- Department of Food nutritionSchool of Laboratory Medicine/Collaborative Innovation Center of Sichuan for Elderly Care and Health, Chengdu Medical CollegeChengdu610500China
| | - Yan Jiang
- Department of Food nutritionSchool of Laboratory Medicine/Collaborative Innovation Center of Sichuan for Elderly Care and Health, Chengdu Medical CollegeChengdu610500China
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Karami Z, Duangmal K. Health Promoting and Functional Activities of Peptides from Vigna Bean and Common Bean Hydrolysates: Process to Increase Activities and Challenges. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2122988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Zohreh Karami
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
- Emerging Processes for Food Functionality Design Research Unit, Chulalongkorn University, Bangkok, Thailand
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15
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Protein Quality Evaluation of Some Commonly Consumed Bird Egg Varieties Using Amino Acid Scores. Biochem Res Int 2022; 2022:6536826. [PMID: 35865720 PMCID: PMC9296335 DOI: 10.1155/2022/6536826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/25/2022] [Accepted: 06/03/2022] [Indexed: 11/29/2022] Open
Abstract
Objective Food proteins provide amino acids (AAs) and serve as building blocks of all vital organs, muscles, hormones, and biological fluids such as blood. Eggs are known as a good source of protein. This study compared the protein quality of bird eggs (raw and boiled), using their AA scores since some individuals consume raw eggs for various reasons. Research Methods. Eggs studied were exotic chicken, local chicken, turkey, quail, and guinea fowl eggs. The eggs were shelled and their contents (boiled and raw) lyophilized. The standard AOAC method (Kjeldahl) was used to determine protein content, while the amino acid composition was measured using an AA analyzer. The total AA scores were calculated based on the whole hen's egg AA profiles. Statistical significance was accepted at p < 0.05. Results The Guinea fowl egg had the highest total amino acid score (TAAS) of 0.92. The other scores ranged as follows: 0.82 (quail) >0.81 (turkey) >0.75 (exotic chicken), and the lowest score was 0.65 (local chicken). The least scores were phenylalanine: 0.34 (exotic chicken), phenylalanine and serine: 0.36 (local chicken), leucine and aspartic acid: 0.41 (turkey), methionine: 0.31 (quail), and glutamic acid: 0.33 (guinea fowl). Also, guinea fowl egg had the highest total essential amino acid (TEAA) (49.6 g/100 g protein), i.e., % TEAA (55.1%), while exotic chicken egg had the lowest (41.1%), but the highest % NEAA (58.9%). Conclusion Guinea fowl eggs had the highest EAA and TAA content. Its consumption should particularly be encouraged for children as this can significantly reduce the risk of protein-energy malnutrition and prevent protein deficiencies.
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Liu S, Ren Y, Yin H, Nickerson M, Pickard M, Ai Y. Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size. Food Chem 2022; 396:133649. [PMID: 35842998 DOI: 10.1016/j.foodchem.2022.133649] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 06/18/2022] [Accepted: 07/05/2022] [Indexed: 11/04/2022]
Abstract
The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1-33.6% to 6.0-17.8%, increased protein digestibility from 73.6-75.0% to 78.2-82.2%, and enhanced soluble dietary fiber contents from 6.1-7.8% to 7.4-10.3%. Infrared treatments did not alter the primary limiting amino acid of Greenstar and Imvincible lentil flours (tryptophan) but changed that of Maxim to methionine + cysteine at 150 °C heating. Regarding micronutrients, the thermal modifications decreased the levels of heat-labile B vitamins, including B1 (thiamine), B3 (niacin), and B9 (mainly 5-methylterahydrofolate), consistent with reducing α-amylase activity to an undetectable level in all the three lentil flours. The novel findings from this research will be meaningful for the agri-food industry to utilize infrared processing as an effective and clean-label approach to improving the nutritional profiles of lentil and other flours.
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Affiliation(s)
- Siyuan Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada; Department of Nutrition and Health, China Agricultural University, Beijing, China
| | - Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Hanyue Yin
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Mark Pickard
- InfraReady Products (1998) Limited, Saskatoon, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada.
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17
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Medhe SV, Kamble MT, Kettawan AK, Monboonpitak N, Kettawan A. Effect of Hydrothermal Cooking and Germination Treatment on Functional and Physicochemical Properties of Parkia timoriana Bean Flours: An Underexplored Legume Species of Parkia Genera. Foods 2022; 11:foods11131822. [PMID: 35804637 PMCID: PMC9265550 DOI: 10.3390/foods11131822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/11/2022] [Accepted: 06/16/2022] [Indexed: 12/04/2022] Open
Abstract
The present study was undertaken to analyze the impact of germination (NBG) and hydrothermal cooking (NBHTC) on the nutritional profile and physicochemical, functional and microstructural properties of Nitta bean (Parkia timoriana) (NBR) seeds. Results demonstrated that the highest crude protein and fat content could be found in NBG and NBHTC, whereas the ash content was significantly higher in NBG. Compared to NBHTC and NBR, NBG has higher emulsion capacity and stability, with values determined to be 58.33 ± 1.67 and 63.89 ± 2.67, respectively. In addition, the highest color intensity was also reported for NBG, followed by NBHTC and NBR. Likewise, NBG showed complete gel formation at a lower concentration (12 g/100 mL) than NBR flour (18 g/100 mL). Furthermore, structural changes in the lipid, protein, and carbohydrate molecules of NBG and NBHTC were evidenced by FTIR studies. Morphological changes were noticed in different samples during microscopic observations subjected to germination and hydrothermal treatment. In contrast to NBR and NBHTC, NBG showed the highest total polyphenol content, ORAC antioxidant, and DPPH radical scavenging activity, which demonstrated the potential utilization of Nitta bean flour as a natural plant-based protein source in food security product formulations.
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Affiliation(s)
- Seema Vijay Medhe
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
| | - Manoj Tukaram Kamble
- Department of Anatomy, Faculty of Science, Mahidol University, Bangkok 10400, Thailand;
| | - Aurawan Kringkasemsee Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
| | - Nuntawat Monboonpitak
- Department of Food Toxicology, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand;
| | - Aikkarach Kettawan
- Department of Food Chemistry, Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, Thailand; (S.V.M.); (A.K.K.)
- Correspondence:
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18
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Mekonnen TW, Gerrano AS, Mbuma NW, Labuschagne MT. Breeding of Vegetable Cowpea for Nutrition and Climate Resilience in Sub-Saharan Africa: Progress, Opportunities, and Challenges. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11121583. [PMID: 35736733 PMCID: PMC9230997 DOI: 10.3390/plants11121583] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2022] [Revised: 06/06/2022] [Accepted: 06/09/2022] [Indexed: 05/08/2023]
Abstract
Currently, the world population is increasing, and humanity is facing food and nutritional scarcity. Climate change and variability are a major threat to global food and nutritional security, reducing crop productivity in the tropical and subtropical regions of the globe. Cowpea has the potential to make a significant contribution to global food and nutritional security. In addition, it can be part of a sustainable food system, being a genetic resource for future crop improvement, contributing to resilience and improving agricultural sustainability under climate change conditions. In malnutrition prone regions of sub-Saharan Africa (SSA) countries, cowpea has become a strategic dryland legume crop for addressing food insecurity and malnutrition. Therefore, this review aims to assess the contribution of cowpea to SSA countries as a climate-resilient crop and the existing production challenges and perspectives. Cowpea leaves and immature pods are rich in diverse nutrients, with high levels of protein, vitamins, macro and micronutrients, minerals, fiber, and carbohydrates compared to its grain. In addition, cowpea is truly a multifunctional crop for maintaining good health and for reducing non-communicable human diseases. However, as a leafy vegetable, cowpea has not been researched and promoted sufficiently because it has not been promoted as a food security crop due to its low yield potential, susceptibility to biotic and abiotic stresses, quality assurance issues, policy regulation, and cultural beliefs (it is considered a livestock feed). The development of superior cowpea as a leafy vegetable can be approached in different ways, such as conventional breeding and gene stacking, speed breeding, mutation breeding, space breeding, demand-led breeding, a pan-omics approach, and local government policies. The successful breeding of cowpea genotypes that are high-yielding with a good nutritional value as well as having resistance to biotics and tolerant to abiotic stress could also be used to address food security and malnutrition-related challenges in sub-Saharan Africa.
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Affiliation(s)
- Tesfaye Walle Mekonnen
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa; (N.W.M.); (M.T.L.)
- Correspondence: ; Tel.: +27-796540514
| | - Abe Shegro Gerrano
- Agricultural Research Council-Vegetable, Industrial and Medicinal Plants, Pretoria 0001, South Africa;
- Food Security and Safety Focus Area, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho 2735, South Africa
| | - Ntombokulunga Wedy Mbuma
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa; (N.W.M.); (M.T.L.)
| | - Maryke Tine Labuschagne
- Department of Plant Sciences, University of the Free State, Bloemfontein 9301, South Africa; (N.W.M.); (M.T.L.)
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Wodajo D, Emire SA. Haricot beans ( Phaseolus vulgaris L.) flour: Effect of varieties and processing methods to favor the utilization of underconsumed common beans. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2074029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Derese Wodajo
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
- Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
| | - Shimelis Admassu Emire
- School of Chemical and Bioengineering, Addis Ababa Institute of Technology, Addis Ababa, Ethiopia
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20
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Han J, Zhang Q, Luo W, Wang Z, Pang Y, Shen X. In vitro
digestion of whole chia seeds (
Salvia hispanica
L.): Nutrient bioaccessibility, structural and functional changes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jieyu Han
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Qiufang Zhang
- Zibo Institute for Inspection Testing and Metrology Zibo 255086 China
| | - Wentao Luo
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Ziyi Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yuehong Pang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiaofang Shen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi 214122 China
- Institute of Analytical Food Safety School of Food Science and Technology Jiangnan University Wuxi 214122 China
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21
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Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications. Nutrients 2022; 14:nu14050947. [PMID: 35267922 PMCID: PMC8912699 DOI: 10.3390/nu14050947] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 02/04/2023] Open
Abstract
For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Protein quality methods based on concentrations and digestibility of individual amino acids are preferred, because they do not only allow ranking of proteins, but also assessment of complementarity of protein sources, although this should be considered only at a meal level and not a diet level. Measurements based on ileal digestibility are preferred over those on faecal digestibility to overcome the risk of overestimation of protein quality. Integration of protein quality on a dietary level should also be done based on measurements on an individual amino acid basis. Effects of processing, which is applied to all foods, should be considered as it can also affect protein quality through effects on digestibility and amino acid modification. Overall, protein quality data are crucial for integration into healthy and sustainable diets, but care is needed in data selection, interpretation and integration.
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22
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Gu J, Bk A, Wu H, Lu P, Nawaz MA, Barrow CJ, Dunshea FR, Suleria HAR. Impact of processing and storage on protein digestibility and bioavailability of legumes. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039690] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Jingyu Gu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Amrit Bk
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Hanjing Wu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Peiyao Lu
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
| | - Malik Adil Nawaz
- Agriculture and Food, Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia
| | - Colin J. Barrow
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
| | - Frank R. Dunshea
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Faculty of Biological Sciences, The University of Leeds, Leeds, UK
| | - Hafiz Ansar Rasul Suleria
- Faculty of Veterinary and Agricultural Sciences, School of Agriculture and Food, The University of Melbourne, Parkville, Australia
- Commonwealth Scientific and Industrial Research Organisation (CSIRO), Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, VIC, Australia
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23
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Alternative proteins vs animal proteins: The influence of structure and processing on their gastro-small intestinal digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.021] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Coulibaly M, Bodjrenou G, Akohoue F, Agoyi EE, Merinosy Francisco FM, Agossou COA, Sawadogo M, Achigan-Dako EG. Profiling Cultivars Development in Kersting's Groundnut [Macrotyloma geocarpum (Harms) Maréchal and Baudet] for Improved Yield, Higher Nutrient Content, and Adaptation to Current and Future Climates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.759575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Kersting's groundnut [Macrotyloma geocarpum (Harms.) Maréchal and Baudet], Fabaceae, is an important source of protein and essential amino acids. As a grain legume species, it also contributes to improving soil fertility through symbiotic nitrogen fixation. However, the crop is characterized by a relatively low yield (≤500 kg/ha), and limited progress has been made so far, toward the development of high-yielding cultivars that can enhance and sustain its productivity. Recently, there was an increased interest in alleviating the burdens related to Kersting's groundnut (KG) cultivation through the development of improved varieties. Preliminary investigations assembled germplasms from various producing countries. In-depth ethnobotanical studies and insightful investigation on the reproductive biology of the species were undertaken alongside morphological, biochemical, and molecular characterizations. Those studies revealed a narrow genetic base for KG. In addition, the self-pollinating nature of its flowers prevents cross-hybridization and represents a major barrier limiting the broadening of the genetic basis. Therefore, the development of a research pipeline to address the bottlenecks specific to KG is a prerequisite for the successful expansion of the crop. In this paper, we offer an overview of the current state of research on KG and pinpoint the knowledge gaps; we defined and discussed the main steps of breeding for KG' cultivars development; this included (i) developing an integrated genebank, inclusive germplasm, and seed system management; (ii) assessing end-users preferences and possibility for industrial exploitation of the crop; (iii) identifying biotic and abiotic stressors and the genetic control of responsive traits to those factors; (iv) overcoming the cross-pollination challenges in KG to propel the development of hybrids; (v) developing new approaches to create variability and setting adequate cultivars and breeding approaches; (vi) karyotyping and draft genome analysis to accelerate cultivars development and increase genetic gains; and (vii) evaluating the adaptability and stability of cultivars across various ecological regions.
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25
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Shen Y, Hong S, Du Z, Chao M, O'Quinn T, Li Y. Effect of adding modified pea protein as functional extender on the physical and sensory properties of beef patties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112774] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Paoletti A, Fakiha A, Tul-Noor Z, Pencharz PB, Levesque CL, Ball RO, Kong D, Elango R, Courtney-Martin G. Bioavailable Lysine Assessed Using the Indicator Amino Acid Oxidation Method in Healthy Young Males is High when Sorghum is Cooked by a Moist Cooking Method. J Nutr 2021; 152:770-778. [PMID: 34871427 PMCID: PMC8891180 DOI: 10.1093/jn/nxab410] [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: 05/03/2021] [Revised: 06/04/2021] [Accepted: 12/01/2021] [Indexed: 11/15/2022] Open
Abstract
BACKGROUND Sorghum is the fifth most consumed cereal grain but limiting in the indispensable amino acid lysine. Complementing sorghum with lentils can improve the quality of sorghum-based diets. However, knowledge of lysine bioavailability in sorghum is lacking. OBJECTIVES The study objectives were to determine the bioavailability of lysine in sorghum and to assess the effect of complementation of sorghum and lentils in a mixed-meal format. METHODS We studied 5 healthy young men (≤30 years; BMI <25 kg/m2) in a repeated-measure design using the indicator amino acid oxidation (IAAO) method, with L-[1-13C] phenylalanine as the indicator. Each subject participated in 8 determinations in random order. On the reference diet, subjects received 4 amounts of L-lysine (5, 8, 12, and 15 mg. kg-1 . d-1) from a crystalline amino acid mixture patterned after egg protein. On the test diet, they received 3 levels of lysine (8.2, 12.5, and 15.7 mg. kg-1 . d-1) from sorghum, and on the complementation diet they received 1 level of lysine from a mixed meal of sorghum and lentils. The bioavailability of lysine in sorghum was estimated by comparing the IAAO response to the test diet with the IAAO response to the reference diet using the slope-ratio method. Effectiveness of complementation was assessed by comparing the IAAO response to the mixed meal to the IAAO response to the test protein. RESULTS The bioavailability of lysine from sorghum was 94%. Upon complementation with lentils, there was a decline in the oxidation of L-[1-13C] phenylalanine by 19% (P < 0.0495), reflecting an improvement in available lysine in the mixed meal due to increased lysine intake. CONCLUSIONS Although the bioavailability of lysine in sorghum is high, its lysine content is limiting. Complementation with lentils in a 1:1 ratio is recommended to achieve the lysine requirement for adult men consuming a sorghum-based diet. This trial was registered at clinicaltrials.gov as NCT03411005.
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Affiliation(s)
- Alyssa Paoletti
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Abrar Fakiha
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Zujaja Tul-Noor
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada
| | - Paul B Pencharz
- Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada,Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada,Department of Paediatrics, University of Toronto, Toronto, Ontario, Canada,Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Crystal L Levesque
- Department of Animal Science, South Dakota State University, Brookings, South Dakota, USA
| | - Ronald O Ball
- Department of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada,Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta, Canada
| | - Dehan Kong
- Department of Statistical Sciences, University of Toronto, Toronto, Ontario, Canada
| | - Rajavel Elango
- Department of Pediatrics, School of Population and Public Health, University of British Columbia, Vancouver, BC, Canada,BC Children's Hospital Research Institute, BC Children's Hospital, Vancouver, BC, Canada
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27
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Guldiken B, Franczyk A, Boyd L, Wang N, Choo K, Sopiwnyk E, House JD, Paliwal J, Nickerson M. Impact of milling on the functional and physicochemical properties of green lentil and yellow pea flours. Cereal Chem 2021. [DOI: 10.1002/cche.10504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Burcu Guldiken
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Adam Franczyk
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
| | - Lindsey Boyd
- Canadian International Grains Institute (CIGI) Winnipeg MB Canada
| | - Ning Wang
- Canadian Grain Commission Grain Research Laboratory Winnipeg MB Canada
| | - Kristin Choo
- Department of Biosystems Engineering University of Manitoba Winnipeg MB Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (CIGI) Winnipeg MB Canada
| | - James D. House
- Department of Food and Human Nutritional Sciences University of Manitoba Winnipeg MB Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering University of Manitoba Winnipeg MB Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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28
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Fahmi R, Ryland D, Sopiwnyk E, Malcolmson L, Shariati-Ievari S, McElrea A, Barthet V, Blewett H, Aliani M. Effect of Revtech thermal processing on volatile organic compounds and chemical characteristics of split yellow pea (Pisum sativum L.) flour. J Food Sci 2021; 86:4330-4353. [PMID: 34535898 DOI: 10.1111/1750-3841.15913] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 08/05/2021] [Accepted: 08/22/2021] [Indexed: 11/28/2022]
Abstract
Yellow pea (Pisumsativum L.) is an economically rich source of nutrients with health-promoting effects. However, the consumption of pea ingredients is minimal due to their off-flavor characteristics. The present study investigated the effect of Revtech heat treatment on the chemical profile and volatile compounds in split yellow pea flour. Revtech treatment (RT) was applied at 140°C with a residence time of 4 min in dry condition (RT 0%) and in the presence of 10% steam (RT 10%). Both thermal treatments resulted in a significant reduction (p < 0.05) in lipoxygenase activity and the concentration of key beany-related odors such as heptanal, (E)-2-heptenal, 1-octen-3-ol, octanal, and (E)-2-octenal. In addition, RT 10% resulted in a significant reduction in pentanal, 1-penten-3-ol, hexanal, and 1-hexanol compared to untreated flour. The content of known precursors of lipoxygenase such as linoleic and linolenic acids was found in higher concentrations in heat-treated flours, indicating the efficacy of Revtech technology in minimizing the degradation of polyunsaturated fatty acids. No significant changes in the amino acid composition or the 29 selected phenolic compounds in pea flours were observed with Revtech processing except for two compounds, caffeic acid and gallocatechin, which were found at higher concentrations in RT 0%. PRACTICAL APPLICATION: Thermal processing of split yellow pea flours at 140°C using Revtech technology successfully decreased the concentrations of volatile compounds responsible for beany off-flavor while improving the nutritional quality of studied yellow pea flours. These results provide valuable information to the food industry for developing novel pulse-based products with enhanced sensory characteristics.
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Affiliation(s)
- Ronak Fahmi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Elaine Sopiwnyk
- Canadian International Grains Institute (Cigi), Winnipeg, Canada
| | | | - Shiva Shariati-Ievari
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - April McElrea
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
| | - Veronique Barthet
- Grain Research Laboratory, Canadian Grain Commission, Winnipeg, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
- Morden Research and Development Centre, Agriculture and Agri-Food Canada, Morden, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- The Canadian Centre for Agri-Food Research in Health and Medicine (CCARM), Winnipeg, Canada
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Müller CP, Hoffmann JF, Ferreira CD, Diehl GW, Rossi RC, Ziegler V. Effect of germination on nutritional and bioactive properties of red rice grains and its application in cupcake production. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100379] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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30
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Belov A, Vasilyev A, Dorokhov A. Effect of microwave pretreatment on the exchange energy of forage barley. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13785] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Alexander Belov
- Federal Scientific Agroengineering Center VIM Moscow Russian Federation
| | - Alexey Vasilyev
- Federal Scientific Agroengineering Center VIM Moscow Russian Federation
| | - Alexey Dorokhov
- Federal Scientific Agroengineering Center VIM Moscow Russian Federation
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Manus J, Millette M, Dridi C, Salmieri S, Aguilar Uscanga BR, Lacroix M. Protein quality of a probiotic beverage enriched with pea and rice protein. J Food Sci 2021; 86:3698-3706. [PMID: 34268736 DOI: 10.1111/1750-3841.15838] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/26/2021] [Accepted: 06/01/2021] [Indexed: 12/01/2022]
Abstract
The aim of this study was to evaluate the effect of the fermentation of a probiotic beverage enriched with pea and rice proteins (PRF) on its protein quality. The protein quality was determined as the protein efficiency ratio (PER), net protein ratio (NPR), and the apparent (AD) and the true digestibility (TD) evaluated in vivo. The probiotic beverage was incorporated to a rat diet at a final concentration of 10% protein, for the evaluation of the PER, the NPR, the AD, and the TD. The protein digestibility amino acid score was also calculated. Results showed that the fermentation of beverage enriched with PRF had no effect on the TD but significantly increased the PER and the NPR (P ≤ 0.05) from 1.88 to 2.32 and from 1.66 to 2.30, respectively. Thus, the fermentation increased the protein quality of the PRF probiotic beverage. In addition, to determine if the beverage constitute in a good carrier matrix for the probiotics, the level of alive probiotics in the feces was evaluated and showed a concentration of 7.4 log CFU/g. PRACTICAL APPLICATION: Plant proteins are often of lower quality compared to animal proteins. Lactic acid fermentation of pea and rice protein has allowed to reach the same protein quality as casein. A plant-based fermented beverage with high protein quality and enriched with probiotics was developed.
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Affiliation(s)
- Johanne Manus
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| | - Mathieu Millette
- Bio-K+, a Kerry company, Preclinical Research Division, Laval, Québec, Canada
| | - Chaima Dridi
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| | - Stéphane Salmieri
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
| | - Blanca R Aguilar Uscanga
- Research Laboratory of Industrial Microbiology. Centro Universitario de Ciencias Exactas e Ingenierías, Universidad de Guadalajara, Jalisco, Mexico
| | - Monique Lacroix
- Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Centre, INRS Armand-Frappier, Health and Biotechnology Centre, Institute of Nutrition and Functional Foods, Laval, Québec, Canada
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Shen Y, Li Y. Acylation modification and/or guar gum conjugation enhanced functional properties of pea protein isolate. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106686] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Omar AE, Al-Khalaifah HS, Ismail TA, Abd El-Aziz RM, El-Mandrawy SAM, Shalaby SI, Ibrahim D. Performance, Serum Biochemical and Immunological Parameters, and Digestive Enzyme and Intestinal Barrier-Related Gene Expression of Broiler Chickens Fed Fermented Fava Bean By-Products as a Substitute for Conventional Feed. Front Vet Sci 2021; 8:696841. [PMID: 34336981 PMCID: PMC8319473 DOI: 10.3389/fvets.2021.696841] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2021] [Accepted: 06/09/2021] [Indexed: 11/13/2022] Open
Abstract
Improving the nutritional quality of unconventional feed ingredients such as fava bean by-products can enhance their utilization by broiler chickens. Hence, the quality of fermented fava bean by-products (FFB), in addition to growth, nutrient digestibility, digestive enzyme, and intestinal barrier-related gene expression, and serum biochemical and immunological parameters were evaluated in response to different levels of FFB. A total of 500 1-day-old broiler chicks (46.00 ± 0.388 g) were allocated to five groups with 10 replicates each (100 chicks per treatment). The first group was fed a corn-soybean diet (control diet), and the other four groups were fed a diet containing 5, 15, 25, and 35% FFB for 38 days. Birds fed 25% FFB exhibited maximum body weight gain (increase by 12.5%, compared with the control group) and the most improved feed conversion ratio. Additionally, birds fed FFB at 15, 25, and 35% showed improved dry matter and crude protein digestibility. Moreover, birds fed FFB at 25 and 35% exhibited a decrease in ileal pH and an increase in fiber digestibility (p < 0.05). Upregulation of digestive enzyme genes (AMY2A, PNLIP, and CCK) was observed in groups fed with FFB. The most prominent upregulation of genes encoding tight junction proteins (claudin-1, occludin, and junctional adhesion molecules) in the duodenum was observed in chicks fed 25 and 35% FFB (increase of 0.66-, 0.31-, and 1.06-fold and 0.74-, 0.44-, and 0.92-fold, respectively). Additionally, the highest expression level of enterocyte protective genes [glucagon-like peptide (GLP-2), mucin-2 (MUC-2), and fatty acid-binding protein (FABP-6)] was detected in duodenum of chicks fed high levels of FFB. Substitution of corn-soybean diet with FFB had an inhibitory effect on cecal pathogenic microbes (Escherichia coli and Clostridium perfringens) and increased beneficial microflora (Lactobacilli and Bifidobacterium), especially at high levels. Additionally, an increase was observed in IgM and lysozyme activity, with no effect on IgA in all groups fed FFB. All levels of FFB decreased cholesterol levels. Based on our results, we concluded that substitution of corn-soybean diet with FFB can improve the growth rate and nutrient digestibility of broiler chickens, enhance their intestinal barrier functions, and increase the number of beneficial microorganisms. Using FFB at 25% had a positive effect on the growth performance of broiler chickens, and it could be utilized in poultry farms.
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Affiliation(s)
- Anaam E Omar
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Hanan S Al-Khalaifah
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Kuwait, Kuwait
| | - Tamer Ahmed Ismail
- Department of Clinical Laboratory Sciences, Turabah University College, Taif University, Taif, Saudi Arabia
| | - Reda M Abd El-Aziz
- Department of Physiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Shefaa A M El-Mandrawy
- Department of Clinical Pathology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Shymaa I Shalaby
- Department of Physiology, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Doaa Ibrahim
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
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Mateo J, Caro I, Kasiayan S, Salvá BK, Carhuallanqui A, Ramos DD. Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages. FRONTIERS IN ANIMAL SCIENCE 2021. [DOI: 10.3389/fanim.2021.693086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Reformulation approaches in the meat industry are required to promote nutritional improvement, health functionality, and reduce environmental impact. A relevant approach among these is to reduce the amount of meat in meat products. Reduced-meat products should maintain or improve the sensory characteristics and nutritive value compared to conventional meat products. Among meat products, heat-treated emulsion-meat sausages are widely consumed and especially suitable for reformulation approaches. Due to its high protein content, with high functionally and biological value, pulse flour has a high potential to be used as meat replacer. Most studies regarding the replacement of meat with pulses have been made on fresh meat preparations where amounts of up to 15% of pulse flour did not negatively affect sensory quality while increased yield and firmness. However, studies using pulse flour in emulsion-type sausages are scarce. Further research is warranted to optimize the reformulation of these meat products using flour pulses. The topics to be addressed are the following: effects of pulse type, pulse pretreatments, such as soaking or germination, pulse flour treatments before incorporation into the meat mix, combination of pulses with other proper ingredients, and heat treatment intensity on the pulse antinutrient inactivation and the technological and edible quality traits of the pulse-containing sausages.
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Khrisanapant P, Leong SY, Kebede B, Oey I. Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans. Foods 2021; 10:1415. [PMID: 34207291 PMCID: PMC8234845 DOI: 10.3390/foods10061415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 06/13/2021] [Accepted: 06/14/2021] [Indexed: 11/18/2022] Open
Abstract
Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15-120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.
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Affiliation(s)
- Prit Khrisanapant
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Biniam Kebede
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
| | - Indrawati Oey
- Department of Food Science, Division of Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; (P.K.); (S.Y.L.); (B.K.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
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Zając M, Kiczorowska B, Samolińska W, Kowalczyk-Pecka D, Andrejko D, Kiczorowski P. Effect of inclusion of micronized camelina, sunflower, and flax seeds in the broiler chicken diet on performance productivity, nutrient utilization, and intestinal microbial populations. Poult Sci 2021; 100:101118. [PMID: 34077850 PMCID: PMC8173300 DOI: 10.1016/j.psj.2021.101118] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 01/21/2021] [Accepted: 02/26/2021] [Indexed: 11/12/2022] Open
Abstract
The aim of the study was to evaluate the effect of inclusion of micronized full-fat camelina, flax, or sunflower seeds in the diet for broiler chickens on the performance productivity, nutrient utilization, and composition of intestinal microbial populations and to assess the possibility of modification of the resistance of isolated bacteria to chemotherapeutic agents with different mechanisms of action. The use of micronized oilseeds improved the broiler chicken body weight (P = 0.035) and the FCR value (P = 0.045) in the final rearing stage by enhancement of the utilization of total protein and organic matter. Lactobacillus-Enterococcus spp., Bifidobacterium spp., Escherichia coli, and Salmonella spp. were isolated from small intestinal contents, and Enterobacteriaceae taxa were detected in the cecum and cloaca of the broiler chickens. The addition of micronized camelina seeds (CAM.IR) contributed to an increase in the Bifidobacterium counts in the small intestine, compared with the control treatment (P < 0.050). Escherichia coli bacteria were not isolated only in the CAM.IR treatment. Nitrofurantoin and chloramphenicol were the most effective agents against the isolates from the cecum and cloaca in all oilseed treatments, whereas streptomycin exhibited the lowest efficacy. In the CAM.IR and micronized sunflower seed (SUN.IR) treatments, there were higher counts of trimethoprim/sulfamethoxazole-resistant Enterobacteriaceae strains than in the control and micronized flax seed (FLA.IR) treatments (P < 0.05). There was a difference between strains isolated from the cecum and cloaca only in the FLA.IR treatment, i.e., increased tetracycline sensitivity was exhibited by strains isolated from the cloaca (13% vs. 50%), also in comparison with the control treatments (P = 0.054). In comparison with the CAM.IR and control treatments, reduced numbers of multi-resistant strains were found in the cloaca isolates from the for FLA.IR and SUN.IR variants. Micronized camelina, flax, and sunflower seeds can be used as part of an effective nutritional strategy focused on optimization of the efficiency of rearing broiler chickens, as they positively modify intestinal microbial populations and increase bacterial sensitivity to the analyzed chemotherapeutic agents.
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Affiliation(s)
- Malwina Zając
- Institute of Animal Nutrition and Bromatology, University of Life Sciences, Akademicka Street 13,20-950 Lublin, Poland
| | - Bożena Kiczorowska
- Institute of Animal Nutrition and Bromatology, University of Life Sciences, Akademicka Street 13,20-950 Lublin, Poland.
| | - Wioletta Samolińska
- Institute of Animal Nutrition and Bromatology, University of Life Sciences, Akademicka Street 13,20-950 Lublin, Poland
| | - Danuta Kowalczyk-Pecka
- Department of Zoology and Animal Ecology, University of Life Sciences, Akademicka Street 13,20-950 Lublin, Poland
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Street 28, 20-612 Lublin, Poland
| | - Piotr Kiczorowski
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka Street 28, 20-612 Lublin, Poland
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Stone AK, Parolia S, House JD, Wang N, Nickerson MT. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality. Food Res Int 2021; 147:110489. [PMID: 34399485 DOI: 10.1016/j.foodres.2021.110489] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Revised: 05/03/2021] [Accepted: 05/23/2021] [Indexed: 10/21/2022]
Abstract
Knowledge on the functional and nutritional properties of wet roasted pulses can increase the utilization of processed pulses as ingredients in food products. This study investigated the effects of tempering different pulse [chickpea (CP), green lentil (GL), navy bean (NB) and yellow pea (YP)] seeds to 20 or 30% moisture prior to roasting (160℃ for 30 min) on the functional properties and nutritional quality of their resulting flours. The surface charge of each pulse remained the same (p > 0.05) after wet roasting and there were no significant (p > 0.05) differences between the different raw pulse flours. The oil holding capacity (OHC) of GL (~2 g/g) was not improved by wet roasting (p > 0.05) whereas the other pulses generally had better OHC for one or both of the tempering moistures used prior to roasting. Foaming properties of all pulses decreased after heat treatment with the exception of both foaming capacity (107%) and stability (~71%) for GL tempered to 20% moisture prior to roasting (p > 0.05). Raw GL had inferior foaming properties compared to the other raw pulse flours (p < 0.001). Emulsion properties of the wet roasted pulses were similar to those of the control (raw flour) for each pulse. Solubility decreased with roasting regardless of the tempering moisture (p < 0.05) whereas in general the in vitro protein digestibility increased. Small improvements (2.4-6.9% increase) in the in vitro protein digestibility-corrected amino acid score were found for GL and NB tempered to 20% moisture before roasting and roasted YP at either moisture content (p < 0.05). Wet roasting increased (p < 0.05) the rapidly digestible starch content, more so with a tempering moisture of 30%. Overall the results from this study will allow for the utilization of wet roasted pulses as ingredients based on their functional properties and protein quality.
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Affiliation(s)
- Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada
| | - Saakshi Parolia
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Ning Wang
- Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB R3C 3G8, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Dr, Saskatoon, SK S7N 5A8, Canada.
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Peyrano F, de Lamballerie M, Avanza MV, Speroni F. Gelation of cowpea proteins induced by high hydrostatic pressure. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106191] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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39
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Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.016] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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40
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Shamkova N, Abdulhamid A, Bugaets N. Effect of cooking in whey on the biological value of beans. BIO WEB OF CONFERENCES 2021. [DOI: 10.1051/bioconf/20213700051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Beans are an essential food and the primary protein source for many people worldwide, and there is a need to develop affordable and nutritious bean-based food products, particularly for individuals who are unable to consume animal protein due to financial or health constraints. This study aimed to investigate how cooking beans in whey can affect the biological value and the activity of protease inhibitors (TIA) of the bean puree obtained. Bean seeds were soaked in water for (5–6) hours, then cooked in the whey after discarding water. Boiled beans were then coarsely ground and followed by fine grinding after removing cooking liquid; the obtained bean puree was cooled to 20 °C. Following the same method, the control sample was prepared using water as a cooking liquid. Bean puree obtained from whey-cooking (BPCW) was compared to control (bean puree obtained from water-cooking (BPW)) in terms of trypsin inhibitor activity (TIA) and the relative biological value (RBV%) using the test organism (Tetrahymena Pyriformis). TIA in BPCW decreased by (6,7 %; 3,8 % – for water soluble and salt soluble TIA respectively). RBV % showed a significant increase (25 %) after treating samples with whey compared to control, demonstrating the efficacy of incorporating bean puree obtained by this method to develop highly nutritious bean-based foodstuffs for specialized and functional purposes.
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Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes. Foods 2020; 10:foods10010047. [PMID: 33375299 PMCID: PMC7823294 DOI: 10.3390/foods10010047] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/18/2020] [Accepted: 12/21/2020] [Indexed: 01/06/2023] Open
Abstract
Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking, and microwave) and the evaluation of protein digestion and antioxidant activity during simulated gastrointestinal digestion (GID). The different cooking methods of legumes led to differences in the physicochemical properties of the pastes, as well as on the textural and viscoelastic characteristics, except for soybean samples, despite all the pastes presenting elastic properties and weak gel behavior. Cooking followed by GID improved the protein digestibility and antioxidant activity of the legumes, which was attributed to released peptides and amino acids more than free phenolics. However, the fate and extent at each digestion stage was different according to the legume type and cooking method, as it would be influenced by the matrix structure and interaction between components. This work has expanded knowledge about the properties, digestibility, and antioxidant activity of different cooked legumes for a future design of pastes.
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van Vliet S, Kronberg SL, Provenza FD. Plant-Based Meats, Human Health, and Climate Change. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00128] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
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Vinayashree S, Vasu P. Biochemical, nutritional and functional properties of protein isolate and fractions from pumpkin (Cucurbita moschata var. Kashi Harit) seeds. Food Chem 2020; 340:128177. [PMID: 33002826 DOI: 10.1016/j.foodchem.2020.128177] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2020] [Revised: 08/26/2020] [Accepted: 09/21/2020] [Indexed: 11/18/2022]
Abstract
Pumpkin seeds are rich source of nutritionally well-balanced proteins. The biochemical, nutritional, and functional properties of the protein isolate (PPI) and protein fractions from pumpkin seed were evaluated. Extraction method for PPI was optimized by varying NaCl (0, 0.5, 1 M) and flour-to-solution ratio (1:5, 1:10, 1:25), at pH 9.0. Proteins were extracted by Osborne procedure and the alkali fraction (AF, 45.82%) was found to be the predominant fraction. SDS-PAGE profile of PPI revealed major bands ranging from 50 to 7 kDa. AF contained all the essential amino acids (EAA) except lysine and threonine, as required by pre-school children (FAO/WHO). PPI and AF showed better protein efficiency ratio and EAA/TAA (total) %, indicating the presence of good quality proteins. Functional properties were found to be comparable with soybean protein isolate. Circular dichroism studies showed that water fraction comprised of α-helix and random coils, while salt and alkali fractions contained β-strand and coils.
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Affiliation(s)
- S Vinayashree
- Department of Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Prasanna Vasu
- Department of Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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Boz Z, Koelsch Sand C. A systematic analysis of the overall nutritional contribution of food loss and waste in tomatoes, spinach, and kidney beans as a function of processing. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13509] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ziynet Boz
- Packaging Technology and Research LLC. Minnesota USA
- Agricultural and Biological Engineering Department University of Florida Gainesville Florida USA
| | - Claire Koelsch Sand
- Packaging Technology and Research LLC. Minnesota USA
- Adjunct Faculty at Michigan State University, and California Polytechnic State University San Luis Obispo California USA
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45
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Wu L, Wang A, Shen R, Qu L. Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa. Food Sci Nutr 2020; 8:4877-4887. [PMID: 32994949 PMCID: PMC7500770 DOI: 10.1002/fsn3.1775] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 06/23/2020] [Accepted: 06/24/2020] [Indexed: 11/20/2022] Open
Abstract
The effects of processing on the content of amino acids and fatty acids and the release of glucose from quinoa grains were evaluated in this paper. The processes included dehulling, boiling, extrusion, heating under pressure, and baking (infrared heating). The retention rate (AR) of essential amino acids and fatty acids of dehulled and boiled quinoa was 100%. The oil content of the extruded quinoa samples of two varieties was 47.71% and 39.75% lower than the corresponding raw quinoa samples. Baking and heating under pressure had different effects on the essential amino acid content, fatty acid content, and hydrolysis rate of quinoa starch. The results indicated the different cooking methods affect the essential amino acid content, fatty acid composition, release of glucose, and nutritional quality of quinoa, and moderate processing should be adopted to fully utilize the essential amino acids, fatty acids, and starch in quinoa.
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Affiliation(s)
- Ligen Wu
- School of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Anna Wang
- School of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Ruilin Shen
- College of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhouChina
| | - Lingbo Qu
- Henan Key Laboratory of Chemical Biology and Organic ChemistryZhengzhou UniversityZhengzhouChina
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46
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Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100634] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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Mansilla WD, Marinangeli CPF, Cargo-Froom C, Franczyk A, House JD, Elango R, Columbus DA, Kiarie E, Rogers M, Shoveller AK. Comparison of methodologies used to define the protein quality of human foods and support regulatory claims. Appl Physiol Nutr Metab 2020; 45:917-926. [PMID: 32706267 DOI: 10.1139/apnm-2019-0757] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Protein quality (PQ) is the capacity of a protein to meet the amino acid (AA) requirements of an individual. There are several methodologies for determining the PQ of foods. The protein efficiency ratio is an animal growth bioassay. The protein-digestibility-corrected AA score considers the AA requirements of a reference population, and the true nitrogen digestibility coefficient for each ingredient. The digestible indispensable AA score is based on true ileal AA digestibility and better represents bioavailability of AAs. In vitro techniques for assessment of PQ are available but require validation against a greater range of protein sources. Isotopic methods, such as the indicator AA oxidation and dual tracer techniques measure AA relative bioavailability and digestibility, respectively, but require sophisticated equipment, and may not be cost nor time effective for the industry to adopt. The present review discusses advantages and disadvantages of methodologies for determining PQ of food for humans focused on methods that are or could be adopted by regulatory agencies. Understanding the framework and resources available for PQ determination will help in the selection of appropriate methods depending on the application. Novelty Understanding the framework and resources available for PQ determination will help in the selection of appropriate methods depending on the application.
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Affiliation(s)
- Wilfredo D Mansilla
- Department of Animal Biosciences, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | | | - Cara Cargo-Froom
- Department of Animal Biosciences, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | - Adam Franczyk
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Rajavel Elango
- Department of Food and Nutritional Sciences, School of Population and Public Health, The University of British Columbia and BC Children's Hospital Research Institute, 950 West 28th Ave., Vancouver, BC V5Z 4H4, Canada
| | - Daniel A Columbus
- Prairie Swine Centre, Inc, 2105 - 8th Street East, Saskatoon, SK S7H 5N9, Canada
| | - Elijah Kiarie
- Department of Animal Biosciences, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | - Mike Rogers
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
| | - Anna K Shoveller
- Department of Animal Biosciences, University of Guelph, 50 Stone Road East, Guelph, ON N1G 2W1, Canada
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TASSI ALW, BENTO JAC, CALIARI M, SILVA VSND, PACHECO MTB, VERA R, SOARES JÚNIOR MS. Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.09618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Nosworthy MG, Medina G, Franczyk AJ, Neufeld J, Appah P, Utioh A, Frohlich P, Tar'an B, House JD. Thermal processing methods differentially affect the protein quality of Chickpea ( Cicer arietinum). Food Sci Nutr 2020; 8:2950-2958. [PMID: 32566213 PMCID: PMC7300037 DOI: 10.1002/fsn3.1597] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 12/04/2022] Open
Abstract
Chickpea is a widely produced pulse crop, but requires processing prior to human consumption. Protein bioavailability and amino acid quantity of chickpea flour can be altered by multiple factors including processing method. For this reason, the protein quality of processed chickpea flour was determined using in vivo and in vitro analyses for processed chickpeas. Processing differentially affected the protein digestibility-corrected amino acid score (PDCAAS) of chickpeas with extruded chickpea (83.8) having a higher PDCAAS score than both cooked (75.2) and baked (80.03). Interestingly, the digestible indispensable amino acid score (DIAAS) value of baked chickpea (0.84) was higher compared to both extruded (0.82) and cooked (0.78). The protein efficiency ratio, another measure of protein quality, was significantly higher for extruded chickpea than baked chickpea (p < .01). In vivo and in vitro analysis of protein quality were well correlated (R 2 = .9339). These results demonstrated that under certain circumstances in vitro methods could replace the use of animals to determine protein quality.
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Affiliation(s)
- Matthew G. Nosworthy
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Gerardo Medina
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Adam J. Franczyk
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Jason Neufeld
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
| | - Paulyn Appah
- Food Development CentrePortage la PrairieMBCanada
| | | | | | - Bunyamin Tar'an
- College of Agriculture and BioresourcesUniversity of SaskatchewanSaskatoonSKCanada
| | - James D. House
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegMBCanada
- Richardson Centre for Functional Foods and NutraceuticalsUniversity of ManitobaWinnipegMBCanada
- Canadian Centre for Agri‐Food Research in Health and MedicineUniversity of ManitobaWinnipegMBCanada
- Department of Animal ScienceUniversity of ManitobaWinnipegMBCanada
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50
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Li M, Dong H, Wu D, Chen H, Qin W, Liu W, Yang W, Zhang Q. Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
AbstractObjectivesAmino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs.Materials and MethodsNine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.ResultsTotal contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.ConclusionsThe overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.
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Affiliation(s)
- Meili Li
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Hongming Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya’an, China
| | - Weiguo Liu
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, China
| | - Wenyu Yang
- Key Laboratory of Crop Ecophysiology and Farming System in Southwest, Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping System, Chengdu, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, China
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