1
|
Garcia SR, Orellana-Palacios JC, McClements DJ, Moreno A, Hadidi M. Sustainable proteins from wine industrial by-product: Ultrasound-assisted extraction, fractionation, and characterization. Food Chem 2024; 455:139743. [PMID: 38823135 DOI: 10.1016/j.foodchem.2024.139743] [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: 03/21/2024] [Revised: 05/15/2024] [Accepted: 05/17/2024] [Indexed: 06/03/2024]
Abstract
Plant proteins are increasingly being used in the food industry due to their sustainability. They can be isolated from food industry waste and converted into value-added ingredients, promoting a more circular economy. In this study, ultrasound-assisted alkaline extraction (UAAE) was optimized to maximize the extraction yield and purity of protein ingredients from grapeseeds. Grapeseed protein was extracted using UAAE under different pH (9-11), temperature (20-50 °C), sonication time (15-45 min), and solid/solvent ratio (10-20 mL/g) conditions. The structural and functional attributes of grapeseed protein and its major fractions (albumins and glutelins) were investigated and compared. The albumin fractions had higher solubilities, emulsifying properties, and in vitro digestibilities but lower fluid binding capacities and thermal stability than the UAAE and glutelin fraction. These findings have the potential to boost our understanding of the structural and functional characteristics of grapeseed proteins, thereby increasing their potential applications in the food and other industries.
Collapse
Affiliation(s)
- Samuel Rodriguez Garcia
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Jose C Orellana-Palacios
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | | | - Andres Moreno
- Department of Organic Chemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
| | - Milad Hadidi
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria.
| |
Collapse
|
2
|
Nourmohammadi N, Campanella OH, Chen D. Effect of limited proteolysis and CaCl 2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel. Food Res Int 2024; 188:114474. [PMID: 38823865 DOI: 10.1016/j.foodres.2024.114474] [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: 01/13/2024] [Revised: 04/09/2024] [Accepted: 05/07/2024] [Indexed: 06/03/2024]
Abstract
Limited proteolysis, CaCl2 and carboxymethyl cellulose (CMC) have individually demonstrated ability to increase the gel strength of laboratory-extracted plant proteins. However, the syneresis effects of their combination on the gelling capacity of commercial plant protein remains unclear. This was investigated by measuring the rheological property, microstructure and protein-protein interactions of gels formed from Alcalase hydrolyzed or intact pea proteins in the presence of 0.1 % CMC and 0-25 mM CaCl2. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed the molecular weight of pea protein in the mixture were < 15 kDa after hydrolysis. The hydrolysates showed higher intrinsic fluorescence intensity and lower surface hydrophobicity than the intact proteins. Rheology showed that the storage modulus (G') of hydrolyzed pea protein (PPH)-based gels sightly decreased compared to those of native proteins. 5-15 mM CaCl2 increased the G' for both PP and PPH-based gels and decreased the strain in the creep-recovery test. Scanning electron microscopy (SEM) showed the presence of smaller protein aggregates in the PPH-based gels compared to PP gels and the gel network became denser, and more compact and heterogenous in the presence of 15 and 25 mM CaCl2. The gel dissociation assay revealed that hydrophobic interactions and hydrogen bonds were the dominant forces to maintain the gel structure. In vitro digestion showed that the soluble protein content in PPH-based gels was 10 ∼ 30 % higher compared to those of the PP counterpart. CaCl2 addition reduced protein digestibility with a concentration dependent behavior. The results obtained show contrasting effects of limited proteolysis and CaCl2 on the gelling capacity and digestibility of commercial pea proteins. These findings offer practical guidelines for developing pea protein-based food products with a balanced texture and protein nutrition through formulation and enzymatic pre-treatment.
Collapse
Affiliation(s)
- Niloufar Nourmohammadi
- Department of Animal, Veterinary and Food Sciences, University of Idaho, 875 Perimeter Drive, Moscow, ID 83844, United States
| | - Osvaldo H Campanella
- Department of Food Science and Technology, the Ohio State University, 2015 Fyffe Rd, Columbus, OH 43210, United States
| | - Da Chen
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN47907, United States.
| |
Collapse
|
3
|
Wu Q, Kan J, Cui Z, Ma Y, Liu X, Dong R, Huang D, Chen L, Du J, Fu C. Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 38922612 DOI: 10.1080/10408398.2024.2369694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits.
Collapse
Affiliation(s)
- Qiming Wu
- Nutrilite Health Institute, Shanghai, China
| | - Juntao Kan
- Nutrilite Health Institute, Shanghai, China
| | - Zhengying Cui
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Yuchen Ma
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Xin Liu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Ruifang Dong
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Lin Chen
- School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore
| | - Jun Du
- Nutrilite Health Institute, Shanghai, China
| | - Caili Fu
- Department of Food Science and Technology, National University of Singapore Suzhou Research Institute, Suzhou, China
| |
Collapse
|
4
|
Liu FW, Song XX, Bian SG, Huang XJ, Yin JY, Nie SP. Development of soy protein isolate gels added with Tremella polysaccharides and psyllium husk powder as 3D printing inks for people with dysphagia. Food Funct 2024; 15:5868-5881. [PMID: 38727142 DOI: 10.1039/d4fo00982g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/05/2024]
Abstract
The aim of this study was to investigate the feasibility of soy protein isolate (SPI) gels added with Tremella polysaccharides (TPs) and psyllium husk powder (PHP) as 3D printing inks for developing dysphagia-friendly food and elucidate the potential mechanism of TPs and PHP in enhancing the printing and swallowing performance of SPI gels. The results indicated that the SPI gels with a TP : PHP ratio of 3 : 7 could be effectively used as printing inks to manufacture dysphagia-friendly food. The addition of TPs increased the free water content, resulting in a decrease in the viscosity of the SPI gels, which, in turn, reduced the line width of the 3D-printed product and structural strength of the gel system. The addition of PHP increased disulfide bond interactions and excluded volume interactions, which determined the mechanical strength of SPI gels and increased the line width of the printed product. The synergistic effects between TPs and PHP improved the printing precision and structural stability. This study presents meaningful insights for the utilization of 3D printing in the creation of dysphagia-friendly food using protein-polysaccharide complexes.
Collapse
Affiliation(s)
- Fang-Wei Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shui-Gen Bian
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| |
Collapse
|
5
|
Sawicki T, Jabłońska M, Danielewicz A, Przybyłowicz KE. Phenolic Compounds Profile and Antioxidant Capacity of Plant-Based Protein Supplements. Molecules 2024; 29:2101. [PMID: 38731592 PMCID: PMC11085232 DOI: 10.3390/molecules29092101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2024] [Revised: 04/28/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
The study aimed to determine the phenolic content and antioxidant capacity of five protein supplements of plant origin. The content and profile of phenolics were determined using the UHPLC-DAD-MS method, while antioxidant capacity (ABTS and DPPH assays) and total phenolic content (TPC) were evaluated using spectrophotometric tests. In the analyzed proteins, twenty-five polyphenols were detected, including eleven phenolic acids, thirteen flavonoids, and one ellagitannin. Hemp protein revealed the highest individual phenolics content and TPC value (1620 μg/g and 1.79 mg GAE/g, respectively). Also, hemp protein showed the highest antioxidant activity determined via ABTS (9.37 μmol TE/g) and DPPH (9.01 μmol TE/g) assays. The contents of p-coumaric acid, m-coumaric acid, kaempferol, rutin, isorhamnetin-3-O-rutinoside, kaempferol-3-O-rutinoside, and TPC value were significantly correlated with antioxidant activity assays. Our findings indicate that plant-based protein supplements are a valuable source of phenols and can also be used in research related to precision medicine, nutrigenetics, and nutrigenomics. This will benefit future health promotion and personalized nutrition in the prevention of chronic diseases.
Collapse
Affiliation(s)
- Tomasz Sawicki
- Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland; (M.J.); (A.D.); (K.E.P.)
| | - Monika Jabłońska
- Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland; (M.J.); (A.D.); (K.E.P.)
- College of Medical Sciences in Olsztyn, Nicolaus Copernicus Superior School, Nowogrodzka 47A, 00-695 Warsaw, Poland
| | - Anna Danielewicz
- Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland; (M.J.); (A.D.); (K.E.P.)
| | - Katarzyna E. Przybyłowicz
- Department of Human Nutrition, The Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Słoneczna 45F, 10-718 Olsztyn, Poland; (M.J.); (A.D.); (K.E.P.)
| |
Collapse
|
6
|
Min JH, Lee YJ, Kang HJ, Moon NR, Park YK, Joo ST, Jung YH. Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive. Food Sci Anim Resour 2024; 44:723-737. [PMID: 38765283 PMCID: PMC11097015 DOI: 10.5851/kosfa.2024.e33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 04/12/2024] [Accepted: 04/15/2024] [Indexed: 05/21/2024] Open
Abstract
Yeast protein can be a nutritionally suitable auxiliary protein source in livestock food. The breakdown of proteins and thereby generating high-quality peptide, typically provides nutritional benefits. Enzyme hydrolysis has been effectively uesed to generate peptides; however, studies on the potential applications of different types of enzymes to produce yeast protein hydrolysates remain limited. This study investigated the effects of endo- (alcalase and neutrase) and exotype (flavourzyme and prozyme 2000P) enzyme treatments on yeast protein. Endotype enzymes facilitate a higher hydrolysis efficiency in yeast proteins than exotype enzymes. The highest degree of hydrolysis was observed for the protein treated with neutrase, which was followed by alcalase, prozyme 2000P, and flavourzyme. Furthermore, endotype enzyme treated proteins exhibited higher solubility than their exotype counterparts. Notably, the more uniform particle size distribution was observed in endotype treated yeast protein. Moreover, compared with the original yeast protein, the enzymatic protein hydrolysates possessed a higher content of β-sheets structures, indicating their higher structural stability. Regardless of enzyme type, enzyme treated protein possessed a higher total free amino acid content including essential amino acids. Therefore, this study provides significant insights into the production of protein hydrolysates as an alternative protein material.
Collapse
Affiliation(s)
- Ju Hyun Min
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Yeon Ju Lee
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Hye Jee Kang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Na Rae Moon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | | | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Young Hoon Jung
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| |
Collapse
|
7
|
Fernandes Almeida R, Gouveia Gomes MH, Kurozawa LE. Enzymatic hydrolysis improves the encapsulation properties of rice bran protein by increasing retention of anthocyanins in microparticles of grape juice. Food Res Int 2024; 180:114090. [PMID: 38395563 DOI: 10.1016/j.foodres.2024.114090] [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: 12/01/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024]
Abstract
There is a growing demand for the food industry to find appealing matrices that display a clean and sustainable label capable of replacing animal proteins in the encapsulation market for natural pigments. Therefore, this study evaluated the impact of enzymatic hydrolysis by Flavourzyme protease on the encapsulation properties of rice bran proteins, aiming to protect anthocyanins in grape juice microparticles. To achieve this, rice bran protein hydrolysates (RPH) with low (5%, LRPH), medium (10%, MRPH), and high (15%, HRPH) degrees of hydrolysis (DH) were used combined with maltodextrin as carrier agents for the microencapsulation of grape juice by spray drying. The feed solutions contained 1 g of carrier agents (CA)/g of soluble solids from the juice (SS) and protein: a 15% CA ratio. Non-hydrolyzed rice protein was used as a carrier agent to obtain a control sample to evaluate the effect of enzymatic hydrolysis on the microencapsulation of grape juice. Protein modification increased the surface activity of the protein and its ability to migrate to the surface of the microparticles, forming a protective film, as observed by X-ray photoelectron spectroscopy. Using HRPH as a carrier agent combined with maltodextrin improved the internal and total anthocyanin retention, antioxidant capacity measured by DPPH and ABTS+ assays, and powder recovery compared to the control sample, and increased DH reduced particle size and powder stickiness. These particles were more homogeneous, rough, and without cracks. The microencapsulation efficiency was above 70%. All powders exhibited low values of hygroscopicity and degree of caking. Therefore, enzymatic hydrolysis proves to be a promising alternative for improving rice bran protein's encapsulating properties since using RPH as an encapsulating agent conferred greater protection of anthocyanins in microparticles. Moreover, the HRPH sample exhibited the most favorable outcomes overall, indicating its potential for prospective utilization in the market, supported by its elevated Tg.
Collapse
Affiliation(s)
- Rafael Fernandes Almeida
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Matheus Henrique Gouveia Gomes
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil
| | - Louise Emy Kurozawa
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, 13083-862 Campinas, SP, Brazil.
| |
Collapse
|
8
|
Flórez‐Martínez DH, Rodríguez‐Cortina J, Chavez‐Oliveros LF, Aguilera‐Arango GA, Morales‐Castañeda A. Current trends and prospects in quinoa research: An approach for strategic knowledge areas. Food Sci Nutr 2024; 12:1479-1501. [PMID: 38455196 PMCID: PMC10916554 DOI: 10.1002/fsn3.3891] [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: 08/22/2023] [Revised: 11/02/2023] [Accepted: 11/21/2023] [Indexed: 03/09/2024] Open
Abstract
Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bioactive compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri-environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant-soil relations focused on abiotic stresses, and postharvest and value-added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans.
Collapse
Affiliation(s)
| | - Jader Rodríguez‐Cortina
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA)—Centro de Investigación TibaitatáMosqueraColombia
| | | | - Germán Andrés Aguilera‐Arango
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA)—Centro de Investigación PalmiraPalmiraValle del CaucaColombia
| | | |
Collapse
|
9
|
Zhang L, Ge H, Zhao J, Liu C, Wang Y. L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels. Gels 2024; 10:131. [PMID: 38391461 PMCID: PMC10887952 DOI: 10.3390/gels10020131] [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: 12/20/2023] [Revised: 01/26/2024] [Accepted: 02/03/2024] [Indexed: 02/24/2024] Open
Abstract
L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling properties, thereby expanding their applications in the food industry. The objective of this study was to investigate the impact of varying concentrations of L-Th (0.0%, 0.5%, 1.0%, and 2.0%) on the gelling properties of ginkgo seed protein isolate (GSPI) at various pH levels (5.0, 6.0, and 7.0). The GSPI gels exhibited the highest strength at a pH of 5.0 (132.1 ± 5.6 g), followed by a pH of 6.0 (95.9 ± 3.9 g), while a weak gel was formed at a pH of 7.0 (29.5 ± 0.2 g). The incorporation of L-Th increased the hardness (58.5-231.6%) and springiness (3.0-9.5%) of the GSPI gels at a pH of 7.0 in a concentration-dependent manner. However, L-Th did not enhance the gel strength or water holding capacity at a pH of 5.0. The rheological characteristics of the GSPI sols were found to be closely related to the textural properties of L-Th-incorporated gels. To understand the underlying mechanism of L-Th's effects, the physicochemical properties of the sols were analyzed. Specifically, L-Th promoted GSPI solubilization (up to 7.3%), reduced their hydrophobicity (up to 16.2%), reduced the particle size (up to 40.9%), and increased the ζ potential (up to 21%) of the sols. Overall, our findings suggest that L-Th holds promise as a functional ingredient for improving gel products.
Collapse
Affiliation(s)
- Luyan Zhang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Huifang Ge
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, China
| | - Jing Zhao
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Changqi Liu
- School of Exercise and Nutritional Sciences, San Diego State University, San Diego, CA 92182, USA
| | - Yaosong Wang
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| |
Collapse
|
10
|
Liu R, Yan X, Liu R, Wu Q, Gao Y, Muhindo EM, Zhi Z, Wu T, Sui W, Zhang M. Lima bean (Phaseolus lunatus Linn.) protein isolate as a promising plant protein mixed with xanthan gum for stabilizing oil-in-water emulsions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:818-828. [PMID: 37683050 DOI: 10.1002/jsfa.12971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 08/09/2023] [Accepted: 09/08/2023] [Indexed: 09/10/2023]
Abstract
BACKGROUND Lima bean protein isolate (LPI) is an underutilized plant protein. Similar to other plant proteins, it may display poor emulsification properties. In order to improve its emulsifying properties, one effective approach is using protein and polysaccharide mixtures. This work investigated the structural and emulsifying properties of LPI as well as the development of an LPI/xanthan gum (XG)-stabilized oil-in-water emulsion. RESULTS The highest protein solubility (84.14%) of LPI was observed and the molecular weights (Mw ) of most LPI subunits were less than 35 kDa. The enhanced emulsifying activity index (15.97 m2 g-1 ) of LPI might be associated with its relatively high protein solubility and more low-Mw subunits (Mw < 35 kDa). The effects of oil volume fraction (ϕ) on droplet size, microstructure, rheological behavior and stability of emulsions were investigated. As ϕ increased from 0.2 to 0.8, the emulsion was arranged from spherical and dispersed oil droplets to polyhedral packing of oil droplets adjacent to each other, while the LPI/XG mixtures changed from particles (in the uncrowded interfacial layer) to lamellae (in the crowded interfacial layer). When ϕ was 0.6, the emulsion was in a transitional state with the coexistence of particles and lamellar structures on the oil droplet surface. The LPI/XG-stabilized emulsions with ϕ values of 0.6-0.8 showed the highest stability during a 14-day storage period. CONCLUSION This study developed a promising plant-based protein resource, LPI, and demonstrates potential application of LPI/XG as an emulsifying stabilizer in foods. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Rui Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Xuebing Yan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Ruixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Qifan Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Yuhong Gao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Esther Mwizerwa Muhindo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Zijian Zhi
- Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Wenjie Sui
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, China
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin, China
| |
Collapse
|
11
|
Khaliullina A, Kolesnikova A, Khairullina L, Morgatskaya O, Shakirova D, Patov S, Nekrasova P, Bogachev M, Kurkin V, Trizna E, Kayumov A. The Antimicrobial Potential of the Hop ( Humulus lupulus L.) Extract against Staphylococcus aureus and Oral Streptococci. Pharmaceuticals (Basel) 2024; 17:162. [PMID: 38399377 PMCID: PMC10893079 DOI: 10.3390/ph17020162] [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: 12/08/2023] [Revised: 01/18/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024] Open
Abstract
Plant extracts are in the focus of the pharmaceutical industry as potential antimicrobials for oral care due to their high antimicrobial activity coupled with low production costs and safety for eukaryotic cells. Here, we show that the extract from Hop (Humulus lupulus L.) exhibits antimicrobial activity against Staphylococcus aureus and Streptococci in both planktonic and biofilm-embedded forms. An extract was prepared by acetone extraction from hop infructescences, followed by purification and solubilization of the remaining fraction in ethanol. The effect of the extract on S. aureus (MSSA and MRSA) was comparable with the reference antibiotics (amikacin, ciprofloxacin, and ceftriaxone) and did not depend on the bacterial resistance to methicillin. The extract also demonstrated synergy with amikacin on six S. aureus clinical isolates, on four of six isolates with ciprofloxacin, and on three of six isolates with ceftriaxone. On various Streptococci, while demonstrating lower antimicrobial activity, an extract exhibited a considerable synergistic effect in combination with two of three of these antibiotics, decreasing their MIC up to 512-fold. Moreover, the extract was able to penetrate S. aureus and S. mutans biofilms, leading to almost complete bacterial death within them. The thin-layer chromatography and LC-MS of the extract revealed the presence of prenylated flavonoids (2',4',6',4-tetrahydroxy-3'-geranylchalcone) and acylphloroglucides (cohumulone, colupulone, humulone, and lupulone), apparently responsible for the observed antimicrobial activity and ability to increase the efficiency of antibiotics. Taken together, these data suggest an extract from H. lupulus as a promising antimicrobial agent for use both as a solely antiseptic and to potentiate conventional antimicrobials.
Collapse
Affiliation(s)
- Alyona Khaliullina
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| | - Alyona Kolesnikova
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| | - Leysan Khairullina
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| | - Olga Morgatskaya
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| | - Dilyara Shakirova
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| | - Sergey Patov
- Institute of Chemistry, FRC “Komi Scientific Centre”, Ural Branch of the Russian Academy of Sciences, 167000 Syktyvkar, Russia; (S.P.); (P.N.)
| | - Polina Nekrasova
- Institute of Chemistry, FRC “Komi Scientific Centre”, Ural Branch of the Russian Academy of Sciences, 167000 Syktyvkar, Russia; (S.P.); (P.N.)
| | - Mikhail Bogachev
- Biomedical Engineering Research Centre, St. Petersburg Electrotechnical University, 5 Professor Popov Street, 197022 St. Petersburg, Russia;
| | - Vladimir Kurkin
- Institute of Pharmacy, Samara State Medical University, 443079 Samara, Russia;
| | - Elena Trizna
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| | - Airat Kayumov
- Institute of Fundamental Medicine and Biology, Kazan Federal University, 420008 Kazan, Russia; (A.K.); (A.K.); (L.K.); (O.M.); (D.S.); (E.T.)
| |
Collapse
|
12
|
Rathi A, Gaonkar T, Dhar D, Kallapura G, Jadhav S. Study of amino acids absorption and gut microbiome on consumption of pea protein blended with enzymes-probiotics supplement. Front Nutr 2024; 11:1307734. [PMID: 38321993 PMCID: PMC10844538 DOI: 10.3389/fnut.2024.1307734] [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: 10/05/2023] [Accepted: 01/02/2024] [Indexed: 02/08/2024] Open
Abstract
The current randomized, double-blind, crossover clinical trial was conducted to evaluate changes in the amino acid absorption and gut microbiota on consumption of pea protein supplemented with an enzymes-probiotics blend (Pepzyme Pro). A total of 15 healthy subjects were instructed to take test (pea protein + Pepzyme Pro) or placebo (pea protein + maltodextrin) for 15 days with a 30-day washout period. Blood samples were analyzed for plasma-free amino acids, insulin, and C-reactive protein (CRP). Additionally, nitrogen levels in urine and feces, along with the composition of gut microbiota, were evaluated. On day 15, the test arm showed a tendency to increase the rate of absorption and total absorption (AUC) of amino acids compared with the placebo arm, though the increase was statistically insignificant. In addition, 15-day test supplementation showed a tendency to reduce Tmax of all the amino acids (statistically insignificant except alanine, p = 0.021 and glycine, p = 0.023) in comparison with the placebo supplementation. There were no changes in urine and fecal nitrogen levels as well as serum CRP levels in the test and placebo arm. The increase in serum insulin level after 4 h was statistically significant in both arms, whereas the insulin level of the placebo and test arm at 4 h was not statistically different. Supplementation showed changes with respect to Archaea and few uncharacterized species but did not show statistically significant variations in microbiome profile at the higher taxonomic levels. A study with large sample size and detailed gut microbiome analysis is warranted to confirm the results statistically as well as to characterize altered species. However, the current study could provide an inkling of a positive alteration in protein digestibility, amino acid absorption, and gut microbiome with regular consumption of protein and enzymes-probiotics blend. Clinical Trial Registration:clinicaltrials.gov/; identifier [CTRI/2021/10/037072].
Collapse
Affiliation(s)
- Abhijit Rathi
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane, India
| | - Tejal Gaonkar
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane, India
| | | | | | - Swati Jadhav
- Human Nutrition Department, Advanced Enzymes Technologies Ltd., Louiswadi, Thane, India
| |
Collapse
|
13
|
Herdiana Y, Sofian FF, Shamsuddin S, Rusdiana T. Towards halal pharmaceutical: Exploring alternatives to animal-based ingredients. Heliyon 2024; 10:e23624. [PMID: 38187251 PMCID: PMC10770512 DOI: 10.1016/j.heliyon.2023.e23624] [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: 04/27/2023] [Revised: 12/05/2023] [Accepted: 12/08/2023] [Indexed: 01/09/2024] Open
Abstract
Halal is a crucial concept for Muslim consumers regarding consumed products, including pharmaceutical ingredients, which are essential in modern medicine. To address the issue of using porcine-sourced ingredients in pharmaceuticals, it is essential to search for halal alternatives derived from poultry, animal by-products from meat processing, marine sources, and plants. However, the complexity of this problem is further compounded by the rapid advances in innovation and technology, which can lead to adulteration of ingredients derived from pigs. Other challenges include the sustainability of alternative materials, management of waste or by-products practice, halal awareness, certification, government policies, religious adherence of consumers, food suppliers, marketers, and purchasing of products. The importance of halal and non-halal problems, specifically in the context of pharmaceutical materials, is still rarely discussed, including alternatives derived from poultry, animal by-products, marine sources, and plants. Due to the increasing global population, there is a growing need to increase awareness and concern among Muslim consumers for halal products, including pharmaceuticals. Therefore, this research aimed to investigate the importance of halal and non-halal issues in pharmaceutical ingredients, the potential impact on the Muslim community, as well as opportunities and challenges in the search for alternative ingredients.
Collapse
Affiliation(s)
- Yedi Herdiana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang, 45363, Indonesia
- Halal Food Pharmaceutical and Healthcare Society, Faculty of Pharmacy, Padjadjaran University, Sumedang, 45363, Indonesia
| | - Ferry Ferdiansyah Sofian
- Department of Pharmaceutical Biology, Faculty of Pharmacy, Padjadjaran University, Sumedang, 45363, Indonesia
- Halal Food Pharmaceutical and Healthcare Society, Faculty of Pharmacy, Padjadjaran University, Sumedang, 45363, Indonesia
| | - Shaharum Shamsuddin
- School of Health Sciences, Universiti Sains Malaysia, 16150, Kubang Kerian, Kelantan, Malaysia
- Nanobiotech Research Initiative, Institute for Research in Molecular Medicine (INFORMM), USM, 11800, Penang, Malaysia
- USM-RIKEN Interdisciplinary Collaboration on Advanced Sciences (URICAS), 11800, USM, Penang, Malaysia
| | - Taofik Rusdiana
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| |
Collapse
|
14
|
Phanomsophon T, Jaisue N, Worphet A, Tawinteung N, Khurnpoon L, Lapcharoensuk R, Krusong W, Pornchaloempong P, Sirisomboon P, Inagaki T, Ma T, Tsuchikawa S. Primary assessment of macronutrients in durian (CV Monthong) leaves using near infrared spectroscopy with wavelength selection. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 304:123398. [PMID: 37714103 DOI: 10.1016/j.saa.2023.123398] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 09/07/2023] [Accepted: 09/10/2023] [Indexed: 09/17/2023]
Abstract
Farmers would be able to regulate fertilization and produce quality durian if they knew the nutrient concentration in durian leaves. A long period of time for traditional nutritional content determination is needed. Therefore, near-infrared spectroscopy is a good method for nondestructive and quick nutrient content evaluation. The leaf sample matrices (fresh leaves, dried ground leaves, and dried ground leaf pellets) were scanned by Fourier transform near-infrared (FT-NIR) with a wavelength of 12,500-3,600 cm-1. Regression models were developed using partial least squares (PLS) with full wavelength, short wavelength, and selected wavelength by successive projections algorithm (SPA). In this study, the model for N and K concentration was acceptable and the prediction was considered good but for P content not had succeeded. As a result, the PLS-SPA model using fresh leaf samples for evaluating N content in durian leaves exhibited performance of r2 = 0.852, SEP = 0.14%, RPD = 2.63 and bias = -0.020%. The PLS-SPA model using dried ground leaf samples for evaluating K content in durian leaves exhibited performance of r2 = 0.820, SEP = 0.13%, RPD = 2.36 and bias = 0.006%. This research found that it is possible to apply NIR waves to predict N and K concentrations in durian leaves. It is not necessary to predict directly from the wavelengths associated with -N or -K bonds. Instead, NIR can measure them indirectly from the bonding of proteins, which are products formed by N and K. In addition, selecting the wavelength that is related to the value to be measured can produce results that are not significantly different from using full or short wavelengths. These models can assist farmers in rapidly predicting N and K content in durian leaves for immediate fertilizer adjustment.
Collapse
Affiliation(s)
- Thitima Phanomsophon
- Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Natthapon Jaisue
- Department of Plant Production Technology, School of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Akarawhat Worphet
- Department of Plant Production Technology, School of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Nukoon Tawinteung
- Department of Plant Production Technology, School of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Lampan Khurnpoon
- Department of Plant Production Technology, School of Agricultural Technology, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Ravipat Lapcharoensuk
- Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand.
| | - Warawut Krusong
- Division of Fermentation Technology, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok. Thailand
| | - Pimpen Pornchaloempong
- Department of Food Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Panmanas Sirisomboon
- Department of Agricultural Engineering, School of Engineering, King Mongkut's Institute of Technology Ladkrabang, Bangkok, Thailand
| | - Tetsuya Inagaki
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan
| | - Te Ma
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan
| | - Satoru Tsuchikawa
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan.
| |
Collapse
|
15
|
Khan MUA, Stojanović GM, Abdullah MFB, Dolatshahi-Pirouz A, Marei HE, Ashammakhi N, Hasan A. Fundamental properties of smart hydrogels for tissue engineering applications: A review. Int J Biol Macromol 2024; 254:127882. [PMID: 37951446 DOI: 10.1016/j.ijbiomac.2023.127882] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/22/2023] [Accepted: 11/02/2023] [Indexed: 11/14/2023]
Abstract
Tissue engineering is an advanced and potential biomedical approach to treat patients suffering from lost or failed an organ or tissue to repair and regenerate damaged tissues that increase life expectancy. The biopolymers have been used to fabricate smart hydrogels to repair damaged tissue as they imitate the extracellular matrix (ECM) with intricate structural and functional characteristics. These hydrogels offer desired and controllable qualities, such as tunable mechanical stiffness and strength, inherent adaptability and biocompatibility, swellability, and biodegradability, all crucial for tissue engineering. Smart hydrogels provide a superior cellular environment for tissue engineering, enabling the generation of cutting-edge synthetic tissues due to their special qualities, such as stimuli sensitivity and reactivity. Numerous review articles have presented the exceptional potential of hydrogels for various biomedical applications, including drug delivery, regenerative medicine, and tissue engineering. Still, it is essential to write a comprehensive review article on smart hydrogels that successfully addresses the essential challenging issues in tissue engineering. Hence, the recent development on smart hydrogel for state-of-the-art tissue engineering conferred progress, highlighting significant challenges and future perspectives. This review discusses recent advances in smart hydrogels fabricated from biological macromolecules and their use for advanced tissue engineering. It also provides critical insight, emphasizing future research directions and progress in tissue engineering.
Collapse
Affiliation(s)
- Muhammad Umar Aslam Khan
- Department of Mechanical and Industrial Engineering, Qatar University, Doha 2713, Qatar; Biomedical Research Center, Qatar University, Doha 2713, Qatar.
| | - Goran M Stojanović
- Department of Electronics, Faculty of Technical Sciences, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Mohd Faizal Bin Abdullah
- Oral and Maxillofacial Surgery Unit, School of Dental Sciences, Universiti Sains Malaysia, Health Campus, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia; Oral and Maxillofacial Surgery Unit, Hospital Universiti Sains Malaysia, Universiti Sains Malaysia, Health Campus, 16150, Kubang Kerian, Kota Bharu, Kelantan, Malaysia.
| | | | - Hany E Marei
- Department of Cytology and Histology, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt
| | - Nureddin Ashammakhi
- Institute for Quantitative Health Science and Engineering (IQ), Department of Biomedical Engineering, College of Engineering and Human Medicine, Michigan State University, East Lansing, MI 48824, USA.
| | - Anwarul Hasan
- Department of Mechanical and Industrial Engineering, Qatar University, Doha 2713, Qatar; Biomedical Research Center, Qatar University, Doha 2713, Qatar
| |
Collapse
|
16
|
Nieto G, Martínez-Zamora L, Peñalver R, Marín-Iniesta F, Taboada-Rodríguez A, López-Gómez A, Martínez-Hernández GB. Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry. Foods 2023; 13:47. [PMID: 38201075 PMCID: PMC10778451 DOI: 10.3390/foods13010047] [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: 11/16/2023] [Revised: 12/11/2023] [Accepted: 12/17/2023] [Indexed: 01/12/2024] Open
Abstract
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for "Clean Label" foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
Collapse
Affiliation(s)
- Gema Nieto
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Lorena Martínez-Zamora
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Rocío Peñalver
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Fulgencio Marín-Iniesta
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
| | - Amaury Taboada-Rodríguez
- Department of Food Technology, Nutrition and Food Science, Veterinary Faculty, University of Murcia, 30100 Murcia, Spain; (G.N.); (L.M.-Z.); (R.P.); (A.T.-R.)
- Agrosingularity, Calle Pintor Aurelio Pérez 12, 30006 Murcia, Spain
| | - Antonio López-Gómez
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| | - Ginés Benito Martínez-Hernández
- Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain;
| |
Collapse
|
17
|
Lu S, Xiong W, Yao Y, Zhang J, Wang L. Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate. Food Res Int 2023; 174:113505. [PMID: 37986500 DOI: 10.1016/j.foodres.2023.113505] [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: 07/28/2023] [Revised: 09/14/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
Improving the technical functionality to adapt to the application of complex food systems is an important challenge for the development of plant protein ingredients. Herein, the correlation between the physicochemical properties and interfacial adsorption behavior of rapeseed protein isolate (RPI) at the air-water interface after transglutaminase (TG) treatment was investigated. The results of cross-linking degree, Fourier transform infrared spectroscopy (FTIR) and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the TG enzyme was able to catalyse cross-linking between lysine and glutamine residues of RPI. The foaming capacity of RPI was enhanced from 120 % to 150 % after TG cross-linking 5 h, whereas the average size (210-219 nm) of the RPI determined by dynamic light scattering did not change significantly. Besides, the hydrophobicity tended to increase overall under the enzyme treatment, while the surface electrostatic potential decreased. The former indicates the unfolding of the protein and reduces the kinetic barriers to protein adsorption at the air-water interface, with a consequent increase in disulfide bonding and surface pressure. Furthermore, as the enzyme treatment time increased, a significant increase in protein content of foam by 33.86 %. These findings provide novel insight into the foaming mechanism of TG cross-linking RPI.
Collapse
Affiliation(s)
- Shanshan Lu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Wenfei Xiong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Yijun Yao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Jing Zhang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China
| | - Lifeng Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
| |
Collapse
|
18
|
Ramírez-Guzmán N, Torres-León C, Aguillón-Gutiérrez D, Aguirre-Joya JA. Insects, Plants, and Microorganisms from Dry Lands as Novel Sources of Proteins and Peptides for Human Consumption. Foods 2023; 12:4284. [PMID: 38231705 DOI: 10.3390/foods12234284] [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: 10/01/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Protein malnutrition is present in developing countries but also in developed ones due to actual eating habits involving insufficient protein intake. In addition to this, it is estimated by the Food and Agricultural Organization of the United Nations that the world's population will increase to 9.1 billion people in less than 30 years. This poses a significant challenge in terms of nourishing the population. Different strategies have been proposed to address this challenge, including exploring novel protein sources such as plants. For instance, Prosopis alba pods have an 85.5% protein content. Other examples are microorganisms, such as Halobacillus adaensis which produces 571 U/mL of protease, and insects such as those belonging to the Orthoptera order, like grasshoppers, which have a protein content of 65.96%. These sources have been found in dry lands and are being explored to address this challenge.
Collapse
Affiliation(s)
- Nathiely Ramírez-Guzmán
- Center for Interdisciplinary Studies and Research (CEII-UAdeC), Universidad Autónoma de Coahuila, Saltillo 25280, Mexico
| | - Cristian Torres-León
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autónoma de Coahuila, Viesca 27480, Mexico
| | - David Aguillón-Gutiérrez
- Reaserch Center and Ethnobiological Garden (CIJE), Universidad Autónoma de Coahuila, Viesca 27480, Mexico
| | | |
Collapse
|
19
|
Rashwan AK, Osman AI, Abdelshafy AM, Mo J, Chen W. Plant-based proteins: advanced extraction technologies, interactions, physicochemical and functional properties, food and related applications, and health benefits. Crit Rev Food Sci Nutr 2023:1-28. [PMID: 37966163 DOI: 10.1080/10408398.2023.2279696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Even though plant proteins are more plentiful and affordable than animal proteins in comparison, direct usage of plant-based proteins (PBPs) is still limited because PBPs are fed to animals as feed to produce animal-based proteins. Thus, this work has comprehensively reviewed the effects of various factors such as pH, temperature, pressure, and ionic strength on PBP properties, as well as describes the protein interactions, and extraction methods to know the optimal conditions for preparing PBP-based products with high functional properties and health benefits. According to the cited studies in the current work, the environmental factors, particularly pH and ionic strength significantly affected on physicochemical and functional properties of PBPs, especially solubility was 76.0% to 83.9% at pH = 2, while at pH = 5.0 reduced from 5.3% to 9.6%, emulsifying ability was the lowest at pH = 5.8 and the highest at pH 8.0, and foaming capacity was lowest at pH 5.0 and the highest at pH = 7.0. Electrostatic interactions are the main way for protein interactions, which can be used to create protein/polysaccharide complexes for food industrial purposes. The extraction yield of proteins can be reached up to 86-95% with high functional properties using sustainable and efficient routes, including enzymatic, ultrasound-, microwave-, pulsed electric field-, and high-pressure-assisted extraction. Nondairy alternative products, especially yogurt, 3D food printing and meat analogs, synthesis of nanoparticles, and bioplastics and packaging films are the best available PBPs-based products. Moreover, PBPs particularly those that contain pigments and their products showed good bioactivities, especially antioxidants, antidiabetic, and antimicrobial.
Collapse
Affiliation(s)
- Ahmed K Rashwan
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food and Dairy Sciences, Faculty of Agriculture, South Valley University, Qena, Egypt
| | - Ahmed I Osman
- School of Chemistry and Chemical Engineering, Queen's University Belfast, Belfast, Northern Ireland, UK
| | - Asem M Abdelshafy
- Department of Food Science and Technology, Faculty of Agriculture, Al-Azhar University-Assiut Branch, Assiut, Egypt
| | - Jianling Mo
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
| | - Wei Chen
- Department of Traditional Chinese Medicine, School of Medicine, Sir Run Run Shaw Hospital, Zhejiang University, Hangzhou, China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| |
Collapse
|
20
|
Liu Y, Gao Y, Chen M, Jin Y, Qin Y, Hao G. GIFTdb: a useful gene database for plant fruit traits improving. THE PLANT JOURNAL : FOR CELL AND MOLECULAR BIOLOGY 2023; 116:1030-1040. [PMID: 37856620 DOI: 10.1111/tpj.16506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 09/22/2023] [Accepted: 10/06/2023] [Indexed: 10/21/2023]
Abstract
Fruit traits are critical determinants of plant fitness, resource diversity, productive and quality. Gene regulatory networks in plants play an essential role in determining fruit traits, such as fruit size, yield, firmness, aroma and other important features. Many research studies have focused on elucidating the associated signaling pathways and gene interaction mechanism to better utilize gene resources for regulating fruit traits. However, the availability of specific database of genes related to fruit traits for use by the plant research community remains limited. To address this limitation, we developed the Gene Improvements for Fruit Trait Database (GIFTdb, http://giftdb.agroda.cn). GIFTdb contains 35 365 genes, including 896 derived from the FR database 1.0, 305 derived from 30 882 articles from 2014 to 2021, 236 derived from the Universal Protein Resource (UniProt) database, and 33 928 identified through homology analysis. The database supports several aided analysis tools, including signal transduction pathways, gene ontology terms, protein-protein interactions, DNAWorks, Basic Local Alignment Search Tool (BLAST), and Protein Subcellular Localization Prediction (WoLF PSORT). To provide information about genes currently unsupported in GIFTdb, potential fruit trait-related genes can be searched based on homology with the supported genes. GIFTdb can provide valuable assistance in determining the function of fruit trait-related genes, such as MYB306-like, by conducting a straightforward search. We believe that GIFTdb will be a valuable resource for researchers working on gene function annotation and molecular breeding to improve fruit traits.
Collapse
Affiliation(s)
- Yingwei Liu
- State Key Laboratory of Public Big Data, College of Computer Science and Technology, Guizhou University, 550025, Guiyang, P.R. China
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine Chemicals, Guizhou University, 550025, Guiyang, P.R. China
- Engineering Training Center, Guizhou Minzu University, Guiyang, 550025, P.R. China
| | - Yangyang Gao
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine Chemicals, Guizhou University, 550025, Guiyang, P.R. China
| | - Moxian Chen
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine Chemicals, Guizhou University, 550025, Guiyang, P.R. China
| | - Yin Jin
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine Chemicals, Guizhou University, 550025, Guiyang, P.R. China
| | - Yongbin Qin
- State Key Laboratory of Public Big Data, College of Computer Science and Technology, Guizhou University, 550025, Guiyang, P.R. China
| | - Gefei Hao
- State Key Laboratory of Public Big Data, College of Computer Science and Technology, Guizhou University, 550025, Guiyang, P.R. China
- National Key Laboratory of Green Pesticide, Key Laboratory of Green Pesticide and Agricultural Bioengineering, Ministry of Education, Center for Research and Development of Fine Chemicals, Guizhou University, 550025, Guiyang, P.R. China
| |
Collapse
|
21
|
Popova A, Mihaylova D, Lante A. Insights and Perspectives on Plant-Based Beverages. PLANTS (BASEL, SWITZERLAND) 2023; 12:3345. [PMID: 37836085 PMCID: PMC10574716 DOI: 10.3390/plants12193345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 09/16/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023]
Abstract
The emerging demand for everyday food substitutes is increasing on a daily basis. More and more individuals struggle with allergies and intolerances, which makes it mandatory to provide alternatives for simple products like dairy milk. Plant-based beverages (PBBs) are currently trending due to the multiple diets that promote their consumption with or without a justification. PBBs can derive from various types of plants, not exclusively nuts. Some of the most well-known sources are almonds, soy, rice, and hazelnuts, among others. In view of the need for sustainable approaches to resource utilization and food production, novel sources for PBBs are being sought, and those include fruit kernels. The plant kingdom offers a palette of resources with proven bioactivity, i.e., containing flavonoids, phenolic acids, vitamins, carotenoids, and phenolics, among others. Many of these beneficial substances are water soluble, which means they could be transferred to the plant beverage compositions. The current review aims at comparing the vast number of potential formulations based on their specific nutritional profiles and potential deficiencies, as well as their expected health-promoting properties, based on the raw material(s) used for production. Special attention will be given to the antinutrients, usually abundant in plant-based sources.
Collapse
Affiliation(s)
- Aneta Popova
- Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria;
| | - Dasha Mihaylova
- Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria
| | - Anna Lante
- Department of Agronomy, Food, Natural Resources, Animals, and Environment—DAFNAE, Agripolis, University of Padova, 35020 Legnaro, Italy;
| |
Collapse
|
22
|
Zhang M, Wang O, Cai S, Zhao L, Zhao L. Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review. Food Res Int 2023; 171:113061. [PMID: 37330842 DOI: 10.1016/j.foodres.2023.113061] [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: 03/28/2023] [Revised: 05/24/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
Common oilseeds, such as soybean, peanut, rapeseed, sunflower seed, sesame seed and chia seed, are key sources of edible vegetable oils. Their defatted meals are excellent natural sources of plant proteins that can meet consumers' demand for health and sustainable substitutes for animal proteins. Oilseed proteins and their derived peptides are also associated with many health benefits, including weight loss and reduced risks of diabetes, hypertension, metabolic syndrome and cardiovascular events. This review summarizes the current status of knowledge on the protein and amino acid composition of common oilseeds as well as the functional properties, nutrition, health benefits and food applications of oilseed protein. Currently, oilseeds are widely applied in the food industry regarding for their health benefits and good functional properties. However, most oilseed proteins are incomplete proteins and their functional properties are not promising compared to animal proteins. They are also limited in the food industry due to their off-flavor, allergenic and antinutritional factors. These properties can be improved by protein modification. Therefore, in order to make better use of oilseed proteins, methods for improving their nutrition value, bioactive activity, functional and sensory characteristics, as well as the strategies for reducing their allergenicity were also discussed in this paper. Finally, examples for the application of oilseed proteins in the food industry are presented. Limitations and future perspectives for developing oilseed proteins as food ingredients are also pointed out. This review aims to foster thinking and generate novel ideas for future research. It will also provide novel ideas and broad prospects for the application of oilseeds in the food industry.
Collapse
Affiliation(s)
- Mingxin Zhang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China
| | - Ou Wang
- National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming 650500, Yunnan, China
| | - Lei Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| | - Liang Zhao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
23
|
Li J, Li L. Physical modification of vegetable protein by extrusion and regulation mechanism of polysaccharide on the unique functional properties of extruded vegetable protein: a review. Crit Rev Food Sci Nutr 2023:1-14. [PMID: 37548410 DOI: 10.1080/10408398.2023.2239337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/08/2023]
Abstract
Development and utilization of high quality vegetable protein resources has become a hotspot. Food extrusion as a key technology can efficiently utilize vegetable protein. By changing the extrusion conditions, vegetable protein can obtain unique functional properties, which can meet the different needs of food processing. However, extrusion of single vegetable protein also exposes many disadvantages, such as low degree functional properties, poor quality stability and lower tissue fibrosis. Therefore, addition of polysaccharide has become a new development trend to compensate for the shortcomings of extruded vegetable protein. The unique functional properties of vegetable protein-polysaccharide conjugates (Maillard reaction products) can be achieved after extrusion due to regulation of polysaccharides and adjustment of extrusion parameters. However, the physicochemical changes caused by the intermolecular interactions between protein and polysaccharide during extrusion are complex, so control of these changes is still challenging, and further studies are needed. This review summarizes extrusion modification of vegetable proteins or polysaccharides. Next, the effect of different types of polysaccharides on vegetable proteins and its regulation mechanism during extrusion is mainly introduced, including the extrusion of starch polysaccharide-vegetable protein, and non-starch polysaccharide-vegetable protein. Finally, it also outlines the development perspectives of extruded vegetable protein-polysaccharide.
Collapse
Affiliation(s)
- Jinpeng Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, P.R. China
| |
Collapse
|
24
|
Rathnakumar K, Balakrishnan G, Ramesh B, Sujayasree OJ, Pasupuleti SK, Pandiselvam R. Impact of emerging food processing technologies on structural and functional modification of proteins in plant-based meat alternatives: An updated review. J Texture Stud 2023; 54:599-612. [PMID: 36849713 DOI: 10.1111/jtxs.12747] [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: 12/11/2022] [Revised: 02/10/2023] [Accepted: 02/15/2023] [Indexed: 03/01/2023]
Abstract
In the past decade, the plant-based meat alternative industry has grown rapidly due to consumers' demand for environmental-friendly, nutritious, sustainable and humane choices. Consumers are not only concerned about the positive relationship between food consumption and health, they are also keen on the environmental sustainability. With such increased consumers' demand for meat alternatives, there is an urgent need for identification and modification of protein sources to imitate the functionality, textural, organoleptic and nutritional characteristics of traditional meat products. However, the plant proteins are not readily digestible and require more functionalization and modification are required. Proteins has to be modified to achieve high quality attributes such as solubility, gelling, emulsifying and foaming properties to make them more palatable and digestible. The protein source from the plant source in order to achieve the claims which needs more high protein digestibility and amino acid bioavailability. In order to achieve these newer emerging non-thermal technologies which can operate under mild temperature conditions can reach a balance between feasibility and reduced environmental impact maintaining the nutritional attributes and functional attributes of the proteins. This review article has discussed the mechanism of protein modification and advancements in the application of non-thermal technologies such as high pressure processing and pulsed electric field and emerging oxidation technologies (ultrasound, cold plasma, and ozone) on the structural modification of plant-based meat alternatives to improve, the techno-functional properties and palatability for successful food product development applications.
Collapse
Affiliation(s)
- Kaavya Rathnakumar
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | | | | | - O J Sujayasree
- Division of Post-Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, India
| | | | - Ravi Pandiselvam
- Physiology, Biochemistry, and Post-Harvest Technology Division, ICAR - Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| |
Collapse
|
25
|
Arora S, Kataria P, Nautiyal M, Tuteja I, Sharma V, Ahmad F, Haque S, Shahwan M, Capanoglu E, Vashishth R, Gupta AK. Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat. ACS OMEGA 2023; 8:23305-23319. [PMID: 37426217 PMCID: PMC10323939 DOI: 10.1021/acsomega.3c01373] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Accepted: 05/31/2023] [Indexed: 07/11/2023]
Abstract
Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.
Collapse
Affiliation(s)
- Shubhangi Arora
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Priyanka Kataria
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Mansi Nautiyal
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Ishika Tuteja
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Vaishnavi Sharma
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jazan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut, Lebanon
| | - Moyad Shahwan
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
| | - Rahul Vashishth
- Department
of Biosciences, School of Bio Science and Technology (SBST), Vellore Institute of Technology, Vellore 632014, India
| | - Arun Kumar Gupta
- Department
of Food Science and Technology, Graphic
Era (Deemed to be University), Bell Road, Clement Town
Dehradun, 248002 Uttrakhand, India
| |
Collapse
|
26
|
Pavlíková D, Zemanová V, Pavlík M. Health Risk and Quality Assessment of Vegetables Cultivated on Soils from a Heavily Polluted Old Mining Area. TOXICS 2023; 11:583. [PMID: 37505549 PMCID: PMC10384379 DOI: 10.3390/toxics11070583] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/28/2023] [Accepted: 06/30/2023] [Indexed: 07/29/2023]
Abstract
Three garden vegetables-radish, carrot and lettuce-were cultivated in a pot experiment using two soils from the Příbram area polluted mainly by cadmium (Cd), zinc (Zn), lead (Pb) and chromium (Cr). The soils of the Příbram district, Czech Republic, are heavily polluted as a result of the atmospheric deposition of toxic elements originating from historic lead-silver mining and smelting activities. The results showed that lettuce absorbed the highest amounts of toxic elements (Cd 28 and 30, Cr 12 and 13, Zn 92 and 205 mg·kg-1 DW), except Pb, which was higher in radish (30 and 49 mg·kg-1 DW). Changes in macronutrient contents in edible parts were not found, except for sulfur. A higher total free amino acids (fAAs) accumulation was shown in all vegetables in more contaminated soil, with the highest fAA content being in radish. A group of essential fAAs reached 7-24% of total fAAs in vegetables. The risk to human health was characterized using the target hazard quotient and total hazard index (HI). The cumulative effect of the consumption of vegetables with HI > 1 showed possible non-carcinogenic health effects for lettuce and carrot. HI decreased in the order Cd > Pb > Cr > Zn. The carcinogenic risk of toxic elements decreased in the order Cd > Cr > Pb (0.00054, 0.00026, 0.00003). These values showed a carcinogenic risk from the consumption of lettuce and carrot and confirmed that the adult population of the studied area is at high risk if lettuce and carrot cultivated in this area are consumed daily.
Collapse
Affiliation(s)
- Daniela Pavlíková
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Veronika Zemanová
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| | - Milan Pavlík
- Department of Agroenvironmental Chemistry and Plant Nutrition, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic
| |
Collapse
|
27
|
Manzoor M, Mir RA, Farooq A, Hami A, Pakhtoon MM, Sofi SA, Malik FA, Hussain K, Bhat MA, Sofi NR, Pandey A, Khan MK, Hamurcu M, Zargar SM. Shifting archetype to nature's hidden gems: from sources, purification to uncover the nutritional potential of bioactive peptides. 3 Biotech 2023; 13:252. [PMID: 37388856 PMCID: PMC10299963 DOI: 10.1007/s13205-023-03667-z] [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: 10/28/2022] [Accepted: 06/11/2023] [Indexed: 07/01/2023] Open
Abstract
Contemporary scientific findings revealed that our daily food stuffs are enriched by encrypted bioactive peptides (BPs), evolved by peptide linkage of amino acids or encrypted from the native protein structures. Remarkable to these BPs lies in their potential health benefiting biological activities to serve as nutraceuticals or a lead addition to the development of functional foods. The biological activities of BPs vary depending on the sequence as well as amino acid composition. Existing database records approximately 3000 peptide sequences which possess potential biological activities such as antioxidants, antihypertensive, antithrombotic, anti-adipogenics, anti-microbials, anti-inflammatory, and anti-cancerous. The growing evidences suggest that BPs have very low toxicity, higher accuracy, less tissue accretion, and are easily degraded in the disposed environment. BPs are nowadays evolved as biologically active molecules with potential scope to reduce microbial contamination as well as ward off oxidation of foods, amend diverse range of human diseases to enhance the overall quality of human life. Against the clinical and health perspectives of BPs, this review aimed to elaborate current evolution of nutritional potential of BPs, studies pertaining to overcome limitations with respect to special focus on emerging extraction, protection and delivery tools of BPs. In addition, the nano-delivery mechanism of BP and its clinical significance is detailed. The aim of current review is to augment the research in the field of BPs production, identification, characterisation and to speed up the investigation of the incredible potentials of BPs as potential nutritional and functional food ingredient.
Collapse
Affiliation(s)
- Madhiya Manzoor
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Rakeeb Ahmad Mir
- Department of Biotechnology, Central University of Kashmir, Tulmulla, Kashmir(J&K) 191131 India
| | - Asmat Farooq
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Division of Biochemistry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu (SKUAST-J), Chatha, Jammu (J&K) 180009 India
| | - Ammarah Hami
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Mohammad Maqbool Pakhtoon
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
- Department of Life Sciences, Rabindranath Tagore University, Bhopal, 462045 India
| | - Sajad Ahmad Sofi
- Department of Food Technology, Islamic University of Science and Technology Awantipora, Awantipora, Kashmir(J&K) 192122 India
| | - Firdose Ahmad Malik
- Division of Vegetable Science, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - khursheed Hussain
- MAR&ES, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Gurez, Shalimar, Kashmir(J&K) 190025 India
| | - M. Ashraf Bhat
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| | - Najeebul Rehmen Sofi
- MRCFC, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Khudwani, Shalimar, J&K India
| | - Anamika Pandey
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mohd. Kamran Khan
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Mehmet Hamurcu
- Department of Soil Science and Plant Nutrition, Faculty of Agriculture, Selcuk University, Konya, 42079 Turkey
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir (SKUAST-K), Shalimar, Kashmir(J&K) 190025 India
| |
Collapse
|
28
|
Chandran D, J AI, K S, S M, M S, V R A, Ahamed K, Ram G, Mohan D, P A, Chakraborty S, Chopra H, Akash S, Amin R, Ahmed SK, Dey A, Sharma AK, Dhama K. Potential benefits and therapeutic applications of "Panchgavya" therapy (Cowpathy) for human and animal health: Current scientific knowledge. JOURNAL OF EXPERIMENTAL BIOLOGY AND AGRICULTURAL SCIENCES 2023; 11:520-533. [DOI: 10.18006/2023.11(3).520.533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/03/2023]
Abstract
Cow's milk, urine, dung, ghee, and curd (together known as "Panchgavya") have incomparable medicinal value in Ayurveda and ancient Indian clinical methods. Panchgavya is also known as Cowpathy in Ayurveda. In India, the cow is revered as a goddess known as "Gaumata" because of its nurturing qualities similar to those of a mother. Almost no adverse effects are associated with using Panchgavya, which is why it is recommended in Ayurveda for treating disorders affecting numerous body systems. Its possible antimicrobial effects have piqued the curiosity of medical researchers and practitioners. Cow milk is widely regarded as a nutritious diet and has been shown to effectively treat various medical conditions, including high body temperature, pain, cancer, diabetes, kidney diseases, and weakness. Milk can prevent the growth of microorganisms, has erotic qualities when combined with the leaves of medicinal herbs, and the fat in milk has anticancer characteristics. Toned and skim milk, lassi, yoghurt, cottage cheese, and khoa all come from milk and have important medicinal characteristics. Curd (dahi) is recommended as a blood purifier for conditions such as hemorrhoids, piles, and gastrointestinal issues. Ghee made from cows has been shown to boost immunity. It is important to highlight the use of cow dung as an antifungal and for treating malaria and tuberculosis. It has the potential to aid in the development of a populace free from disease, the creation of sustainable energy systems, the fulfilment of all nutritional needs, the elimination of poverty, the promotion of organic farming culture, and the like. Cow urine is a powerful remedy for numerous medical conditions, including but not limited to epileptic convulsions, diabetes, hepatitis, inflammation, fever, and anaemia. The current review article explores how the Panchgavya ingredients can be employed to safeguard human and animal health.
Collapse
|
29
|
Xiao X, Zou PR, Hu F, Zhu W, Wei ZJ. Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits. Molecules 2023; 28:molecules28104016. [PMID: 37241757 DOI: 10.3390/molecules28104016] [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: 04/02/2023] [Revised: 05/04/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.
Collapse
Affiliation(s)
- Xiao Xiao
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Peng-Ren Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Fei Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Wen Zhu
- College of Animal Science and Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| |
Collapse
|
30
|
Dhiman A, Thakur K, Parmar V, Sharma S, Sharma R, Kaur G, Singh B, Suhag R. New insights into tailoring physicochemical and techno-functional properties of plant proteins using conventional and emerging technologies. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01919-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
|
31
|
Impact of Operating Parameters on the Production of Nanoemulsions Using a High-Pressure Homogenizer with Flow Pattern and Back Pressure Control. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Abstract
The main objective of this study was to establish the relative importance of the main operating parameters impacting the formation of food-grade oil-in-water nanoemulsions by high-pressure homogenization. The goal of this unit operation was to create uniform and stable emulsified products with small mean particle diameters and narrow polydispersity indices. In this study, we examined the performance of a new commercial high-pressure valve homogenizer, which has several features that provide good control over the particle size distribution of nanoemulsions, including variable homogenization pressures (up to 45,000 psi), nozzle dimensions (0.13/0.22 mm), flow patterns (parallel/reverse), and back pressures. The impact of homogenization pressure, number of passes, flow pattern, nozzle dimensions, back pressure, oil concentration, emulsifier concentration, and emulsifier type on the particle size distribution of corn oil-in-water emulsions was systematically examined. The droplet size decreased with increasing homogenization pressure, number of passes, back pressure, and emulsifier-to-oil ratio. Moreover, it was slightly smaller when a reverse rather than parallel flow profile was used. The emulsifying performance of plant, animal, and synthetic emulsifiers was compared because there is increasing interest in replacing animal and synthetic emulsifiers with plant-based ones in the food industry. Under fixed homogenization conditions, the mean particle diameter decreased in the following order: gum arabic (0.66 µm) > soy protein (0.18 µm) > whey protein (0.14 µm) ≈ Tween 20 (0.14 µm). The information reported in this study is useful for the optimization of the production of food-grade nanoemulsions using high-pressure homogenization.
Collapse
|
32
|
Guo Y, Liu C, Ma Y, Shen L, Gong Q, Hu Z, Wang Z, Liu X, Guo Z, Zhou L. Study on the Structure, Function, and Interface Characteristics of Soybean Protein Isolate by Industrial Phosphorylation. Foods 2023; 12:foods12051108. [PMID: 36900624 PMCID: PMC10000779 DOI: 10.3390/foods12051108] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
The impacts of industrial phosphorylation on the structural changes, microstructure, functional, and rheological features of soybean protein isolate (SPI) were spotlighted. The findings implied that the spatial structure and functional features of the SPI changed significantly after treatment with the two phosphates. Sodium hexametaphosphate (SHMP) promoted aggregation of SPI with a larger particle size; sodium tripolyphosphate (STP) modified SPI with smaller particle size. SDS-polyacrylamide gel electrophoresis (SDS-PAGE) results showed insignificant alterations in the structure of SPI subunits. Fourier transform infrared (FTIR) and endogenous fluorescence noted a decline in α-helix quantity, an amplification in β-fold quantity, and an increase in protein stretching and disorder, indicating that phosphorylation treatment fluctuated the spatial structure of the SPI. Functional characterization studies showed that the solubility and emulsion properties of the SPI increased to varying degrees after phosphorylation, with a maximum solubility of 94.64% for SHMP-SPI and 97.09% for STP-SPI. Emulsifying activity index (EAI) and emulsifying steadiness index (ESI) results for STP-SPI were better than those for SHMP-SPI. Rheological results showed that the modulus of G' and G″ increased and the emulsion exhibited significant elastic behavior. This affords a theoretical core for expanding the industrial production applications of soybean isolates in the food and various industries.
Collapse
Affiliation(s)
- Yanan Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Caihua Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yitong Ma
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Lulu Shen
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qi Gong
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhaodong Hu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Xin Liu
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zengwang Guo
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Linyi Zhou
- College of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| |
Collapse
|
33
|
The Effect of a Vegan Diet on the Cardiovascular System. J Cardiovasc Dev Dis 2023; 10:jcdd10030094. [PMID: 36975858 PMCID: PMC10052889 DOI: 10.3390/jcdd10030094] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/14/2023] [Accepted: 02/15/2023] [Indexed: 02/25/2023] Open
Abstract
The vegan diet, often known as a plant-rich diet, consists primarily of plant-based meals. This dietary approach may be beneficial to one’s health and the environment and is valuable to the immune system. Plants provide vitamins, minerals, phytochemicals, and antioxidants, components that promote cell survival and immune function, allowing its defensive mechanisms to work effectively. The term “vegan diet” comprises a range of eating patterns that prioritize nutrient-rich foods such as fruits and vegetables, legumes, whole grains, nuts, and seeds. In comparison to omnivorous diets, which are often lower in such products, the vegan diet has been favorably connected with changes in cardiovascular disease (CVD) risk markers such as reduced body mass index (BMI) values, total serum cholesterol, serum glucose, inflammation, and blood pressure. Reduced intake of low-density lipoprotein (LDL), saturated fat, processed meat, and greater consumption of fiber and phytonutrients may improve cardiovascular health. However, vegans have much smaller amounts of nutrients such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), selenium, zinc, iodine, and vitamin B12, compared to non-vegans, which may lead to detrimental cardiovascular effects. This review aims to present the effect of plant-based diets (PBDs), specifically vegan diets, on the cardiovascular system.
Collapse
|
34
|
Manzoor A, Khan S, Dar AH, Pandey VK, Shams R, Ahmad S, Jeevarathinam G, Kumar M, Singh P, Pandiselvam R. Recent insights into green antimicrobial packaging towards food safety reinforcement: A review. J Food Saf 2023. [DOI: 10.1111/jfs.13046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
Affiliation(s)
- Arshied Manzoor
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh India
| | - Sadeeya Khan
- Department of Food Science, Faculty of Food Science and Technology University Putra Malaysia Serdang Malaysia
| | - Aamir Hussain Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora Kashmir India
| | - Vinay Kumar Pandey
- Department of Biotechnology Axis Institute of Higher Education Kanpur Uttar Pradesh India
- Department of Bioengineering Integral University Lucknow Uttar Pradesh India
| | - Rafeeya Shams
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
| | - Saghir Ahmad
- Department of Post‐Harvest Engineering and Technology Faculty of Agricultural Sciences Aligarh India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR ‐ Central Institute for Research on Cotton Technology Mumbai India
| | - Punit Singh
- Institute of Engineering and Technology, Department of Mechanical Engineering GLA University Mathura Mathura India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR –Central Plantation Crops Research Institute Kasaragod Kerala India
| |
Collapse
|
35
|
Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities. Nutrients 2023; 15:nu15020452. [PMID: 36678323 PMCID: PMC9861156 DOI: 10.3390/nu15020452] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets.
Collapse
|
36
|
P R A, P S H, S AK, S P, Prakash G, Savanth V V, M P, Chopra H, Emran TB, Dey A, Dhama K, Chandran D. Essential oils as valuable feed additive: A narrative review of the state of knowledge about their beneficial health applications and enhancement of production performances in poultry. JOURNAL OF EXPERIMENTAL BIOLOGY AND AGRICULTURAL SCIENCES 2022; 10:1290-1317. [DOI: 10.18006/2022.10(6).1290.1317] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
New research has begun to develop safe and effective alternatives to feed-antibiotics as growth enhancers in response to mounting pressure on the poultry sector to do so. There is a significant demand for poultry products all across the world right now. To achieve this goal, key performance indicators are optimized, such as the rate of chicken growth, the amount of feed used, and the health of the flock as a whole. As a result of this growing need, various alternatives to antibiotics have entered the market. New approaches are desperately needed to keep poultry productivity and efficiency at a high level in the face of mounting pressure to limit the use of antibiotics. Recent years have seen an uptick in interest in the potential of aromatic plant extracts as growth and health boosters in poultry. The great majority of plants' positive effects are accounted for by essential oils (EOs) and other secondary metabolites. EOs have been proven to promote digestive secretion production, improve blood circulation, exert antioxidant qualities, reduce levels of dangerous microbes, and maybe improve the immune status of poultry. EOs are often believed to be safe, non-toxic alternatives because they are all-natural, chemical-free, and devoid of potentially harmful deposits. EOs are extracted from plants, and while there are thousands of them, only approximately 300 have been deemed to have significant commercial value. Many different types of bacteria, viruses, fungi, and parasites are negatively affected by EOs in multiple studies conducted both in vitro and in vivo. The review covers the fundamentals of EOs, their anti-oxidant and immunomodulatory capabilities, their growth-promoting benefits, and their effectiveness against numerous diseases in poultry.
Collapse
|
37
|
Li Y, Zhang C, Liang Y, Wang L, Xiong W. Solubility and conformational characterization of rice glutelin after high temperature treatment. Int J Biol Macromol 2022; 223:1720-1726. [PMID: 36252633 DOI: 10.1016/j.ijbiomac.2022.10.100] [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: 08/24/2022] [Revised: 10/01/2022] [Accepted: 10/11/2022] [Indexed: 11/05/2022]
Abstract
Enhancing the solubility of rice glutelin in neutral aqueous solution is the prerequisite for the development of rice protein drinks and ingredients. Herein, glutelin was first dissolved in an aqueous solution of pH 12, and then heated at 121 °C for 20 min. The results showed that the solubility of glutelin increased from 2.55 mg/mL to 20.7 mg/mL at pH 7. The size of glutelin aggregates at pH 7 decreased from 900 nm to 400 nm after high temperature treatment (HTT), which was confirmed by atomic force microscopy. The results of small angle X-ray scattering showed that HTT induced the conformational unfolding of glutelin, and the protein in the aggregate was rod like shape as well as the mean square rotation radius decreased from 64.9 to 54.8 Å. Furthermore, Raman spectrum results also agree with the unfolding of glutelin conformation, which was mainly reflected in the changes of tyrosine and tryptophan residues, as well as the decreasing of α-helix content and increasing of β-sheet content. After being freeze-dried, HTT glutelin has a re-solubilization capacity of 15.48 mg/mL in pH 7 aqueous solution, which was superior to that of spray dried glutelin powder (pH 7, 9.19 mg/mL).
Collapse
Affiliation(s)
- Ya Li
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar, 843300, China
| | - Yuxing Liang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Lifeng Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wenfei Xiong
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou, 570228, China.
| |
Collapse
|
38
|
C R HS, Rajan NS, Raida, V K S, Suresh S, P S H, P S, M P, R P, Yatoo MI, Chopra H, Emran TB, Dey A, Dhama K, Chandran D. Potential effects of essential oils in safeguarding the health and enhancing production performance of livestock animals: The current scientific understanding. JOURNAL OF EXPERIMENTAL BIOLOGY AND AGRICULTURAL SCIENCES 2022; 10:1222-1240. [DOI: 10.18006/2022.10(6).1222.1240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
Abstract
The food sector competes in a cutthroat environment, and it constantly struggles to maintain or even grow its market share. For customer confidence and consumption to remain strong, consistent animal products are needed. The qualitative attributes of the derived goods appear to be improved by the addition of bioactive substances to food, such as essential oils (EOs), and consumers are shielded from the impacts of bacterial and oxidative deterioration. Due to the current controversy surrounding synthetic chemicals and their alleged carcinogenic potential, a substantial study has been done to find effective and safe substitutes. Aromatic plants and the corresponding EOs from them are considered natural products and are typically employed in ruminant nutrition. Since dietary supplementation has been demonstrated to be an easy and practical method to successfully suppress oxidative processes or microbial deterioration at their localized sites, the addition of EOs in animal diets is now becoming a regular practice. However, there is just a little amount of evidence supporting the notion that these compounds may improve nutrient absorption and gastrointestinal health. Additionally, a variety of factors affect how well EOs works in animal diets. These variables can be, on the one hand, the erratic composition, and the many additions to the diet, and, on the other hand, erratic animal genetic elements. Maximizing the use of EOs and creating high-quality products require a deeper understanding of the composition and activity of the gastrointestinal tract microbiota. Numerous EOs contain bioactive substances with the potential to serve as multifunctional feed supplements for animals, with impacts on growth performance, the digestive system, the growth of pathogenic bacteria, and lipid oxidation, among others. To establish their regular use in animal production and to determine their precise mechanism of action, more research is required. The potential advantages of EOs for livestock health and production are highlighted in the current article.
Collapse
|
39
|
Kumar P, Sharma N, Ahmed MA, Verma AK, Umaraw P, Mehta N, Abubakar AA, Hayat MN, Kaka U, Lee SJ, Sazili AQ. Technological interventions in improving the functionality of proteins during processing of meat analogs. Front Nutr 2022; 9:1044024. [PMID: 36601080 PMCID: PMC9807037 DOI: 10.3389/fnut.2022.1044024] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
Meat analogs have opened a new horizon of opportunities for developing a sustainable alternative for meat and meat products. Proteins are an integral part of meat analogs and their functionalities have been extensively studied to mimic meat-like appearance and texture. Proteins have a vital role in imparting texture, nutritive value, and organoleptic attributes to meat analogs. Processing of suitable proteins from vegetable, mycoproteins, algal, and single-cell protein sources remains a challenge and several technological interventions ranging from the isolation of proteins to the processing of products are required. The present paper reviews and discusses in detail various proteins (soy proteins, wheat gluten, zein, algal proteins, mycoproteins, pulses, potato, oilseeds, pseudo-cereals, and grass) and their suitability for meat analog production. The review also discusses other associated aspects such as processing interventions that can be adapted to improve the functional and textural attributes of proteins in the processing of meat analogs (extrusion, spinning, Couette shear cell, additive manufacturing/3D printing, and freeze structuring). '.
Collapse
Affiliation(s)
- Pavan Kumar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Neelesh Sharma
- Division of Veterinary Medicine, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, Jammu, India
| | - Muideen Adewale Ahmed
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Akhilesh K. Verma
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Pramila Umaraw
- Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, India
| | - Nitin Mehta
- Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
| | - Ahmed Abubakar Abubakar
- Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Seri Kembangan, Malaysia
| | - Muhammad Nizam Hayat
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Ubedullah Kaka
- Department of Companion Animal Medicine and Surgery, Faculty of Veterinary Medicine, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| | - Sung-Jin Lee
- Department of Applied Animal Science, College of Animal Life Sciences, Kangwon National University, Chuncheon-si, South Korea
| | - Awis Qurni Sazili
- Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Seri Kembangan, Malaysia
- Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Seri Kembangan, Malaysia
| |
Collapse
|
40
|
The use of biowaste for the production of biodegradable superabsorbent materials. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
41
|
Singh N, Jain P, Ujinwal M, Langyan S. Escalate protein plates from legumes for sustainable human nutrition. Front Nutr 2022; 9:977986. [PMID: 36407518 PMCID: PMC9672682 DOI: 10.3389/fnut.2022.977986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Accepted: 09/22/2022] [Indexed: 11/06/2022] Open
Abstract
Protein is one of the most important, foremost, and versatile nutrients in food. The quantity and quality of protein are determinants of its nutritional values. Therefore, adequate consumption of high-quality protein is essential for optimal growth, development, and health of humans. Based on short-term nitrogen balance studies, the Recommended Dietary Allowance of protein for the healthy adult with minimal physical activity is 0.8 g protein/kg body weight (BW) per day. Proteins are present in good quantities in not only animals but also in plants, especially in legumes. With the growing demand for protein, interest in plant proteins is also rising due to their comparative low cost as well as the increase in consumers' demand originating from health and environmental concerns. Legumes are nutrient-dense foods, comprising components identified as "antinutritional factors" that can reduce the bioavailability of macro and micronutrients. Other than nutritive value, the physiochemical and behavioral properties of proteins during processing plays a significant role in determining the end quality of food. The term "complete protein" refers to when all nine essential amino acids are present in the correct proportion in our bodies. To have a balanced diet, the right percentage of protein is required for our body. The consumption of these high protein-containing foods will lead to protein sustainability and eradicate malnutrition. Here, we shed light on major opportunities to strengthen the contribution of diversity in legume crops products to sustainable diets. This review will boost awareness and knowledge on underutilized proteinous foods into national nutritional security programs.
Collapse
Affiliation(s)
- Nisha Singh
- Department of Bioinformatics, Gujarat Biotechnology University, Gandhinagar, Gujarat, India
| | - Priyanka Jain
- National Institute of Plant Genome Research, New Delhi, India
- Amity Institute of Molecular Medicine and Stem Cell Research (AIMMSCR), Amity University, Noida, Uttar Pradesh, India
| | - Megha Ujinwal
- Department of Bioinformatics, Gujarat Biotechnology University, Gandhinagar, Gujarat, India
| | - Sapna Langyan
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, India
| |
Collapse
|
42
|
Improving modification of structures and functionalities of food macromolecules by novel thermal technologies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
|
43
|
Lin Q, Hu Y, Qiu C, Li X, Sang S, McClements DJ, Chen L, Long J, Xu X, Wang J, Jin Z. Peanut protein-polysaccharide hydrogels based on semi-interpenetrating networks used for 3D/4D printing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108332] [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]
|
44
|
Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn. Foods 2022; 11:foods11213405. [DOI: 10.3390/foods11213405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/29/2022] [Accepted: 10/10/2022] [Indexed: 11/17/2022] Open
Abstract
The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.
Collapse
|
45
|
Kumar M, Hasan M, Choyal P, Tomar M, Gupta OP, Sasi M, Changan S, Lorenzo JM, Singh S, Sampathrajan V, Dhumal S, Pandiselvam R, Sharma K, Satankar V, Waghmare R, Senapathy M, Sayed AA, Radha, Dey A, Amarowicz R, Kennedy JF. Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
46
|
Kumar Pandey V, Shams R, Singh R, Dar AH, Pandiselvam R, Rusu AV, Trif M. A comprehensive review on clove (Caryophyllus aromaticus L.) essential oil and its significance in the formulation of edible coatings for potential food applications. Front Nutr 2022; 9:987674. [PMID: 36185660 PMCID: PMC9521177 DOI: 10.3389/fnut.2022.987674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Accepted: 08/22/2022] [Indexed: 11/13/2022] Open
Abstract
Many studies have demonstrated the use of synthetic preservatives and chemical additives in food is causing poisoning, cancer, and other degenerative disorders. New solutions for food preservation with quality maintenance are currently emerging. As a result, public concern has grown, as they desire to eat healthier products that use natural preservatives and compounds rather than synthetic ones. Clove is a highly prized spice used as a food preservative and for a variety of therapeutic reasons. Clove essential oil and its principal active component, eugenol, indicate antibacterial and antifungal action, aromaticity, and safety as promising and valuable antiseptics in the food sector. Clove essential oil and eugenol are found to have strong inhibition effects on a variety of food-source bacteria, and the mechanisms are linked to lowering migration and adhesion, as well as blocking the creation of biofilm and various virulence factors. This review emphasizes the importance of CEO (clove essential oil) in the food industry and how it can be explored with edible coatings to deliver its functional properties in food preservation.
Collapse
Affiliation(s)
| | - Rafeeya Shams
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Rahul Singh
- Department of Bioengineering, Integral University, Lucknow, India
- Rahul Singh
| | - Aamir Hussain Dar
- Department of Food Technology, Islamic University of Science and Technology, Pulwama, India
- *Correspondence: Aamir Hussain Dar
| | - R. Pandiselvam
- Division of Physiology, Biochemistry and Post-harvest Technology, ICAR–Central Plantation Crops Research Institute, Kasaragod, India
- R. Pandiselvam
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
- Alexandru Vasile Rusu
| | - Monica Trif
- Department of Food Research, Centre for Innovative Process Engineering (CENTIV) GmbH, Stuhr, Germany
| |
Collapse
|
47
|
Jeganathan B, Gao J, Temelli F, Vasanthan T. Potential of air-currents assisted particle separation (ACAPS) technology for hybrid fractionation of faba bean protein. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|
48
|
Venugopal V, Sasidharan A. Functional proteins through green refining of seafood side streams. Front Nutr 2022; 9:974447. [PMID: 36091241 PMCID: PMC9454818 DOI: 10.3389/fnut.2022.974447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Accepted: 07/29/2022] [Indexed: 01/09/2023] Open
Abstract
Scarcity of nutritive protein is a major global problem, the severity of which is bound to increase with the rising population. The situation demands finding additional sources of proteins that can be both safe as well as acceptable to the consumer. Food waste, particularly from seafood is a plausible feedstock of proteins in this respect. Fishing operations result in appreciable amounts of bycatch having poor food value. In addition, commercial processing results in 50 to 60% of seafood as discards, which consist of shell, head, fileting frames, bones, viscera, fin, skin, roe, and others. Furthermore, voluminous amounts of protein-rich effluents are released during commercial seafood processing. While meat from the bycatch can be raw material for proteinous edible products, proteins from the process discards and effluents can be recovered through biorefining employing upcoming, environmental-friendly, low-cost green processes. Microbial or enzyme treatments release proteins bound to the seafood matrices. Physico-chemical processes such as ultrasound, pulse electric field, high hydrostatic pressure, green solvent extractions and others are available to recover proteins from the by-products. Cultivation of photosynthetic microalgae in nutrient media consisting of seafood side streams generates algal cell mass, a rich source of functional proteins. A zero-waste marine bio-refinery approach can help almost total recovery of proteins and other ingredients from the seafood side streams. The recovered proteins can have high nutritive value and valuable applications as nutraceuticals and food additives.
Collapse
|
49
|
Hassoun A, Bekhit AED, Jambrak AR, Regenstein JM, Chemat F, Morton JD, Gudjónsdóttir M, Carpena M, Prieto MA, Varela P, Arshad RN, Aadil RM, Bhat Z, Ueland Ø. The fourth industrial revolution in the food industry-part II: Emerging food trends. Crit Rev Food Sci Nutr 2022; 64:407-437. [PMID: 35930319 DOI: 10.1080/10408398.2022.2106472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The food industry has recently been under unprecedented pressure due to major global challenges, such as climate change, exponential increase in world population and urbanization, and the worldwide spread of new diseases and pandemics, such as the COVID-19. The fourth industrial revolution (Industry 4.0) has been gaining momentum since 2015 and has revolutionized the way in which food is produced, transported, stored, perceived, and consumed worldwide, leading to the emergence of new food trends. After reviewing Industry 4.0 technologies (e.g. artificial intelligence, smart sensors, robotics, blockchain, and the Internet of Things) in Part I of this work (Hassoun, Aït-Kaddour, et al. 2022. The fourth industrial revolution in the food industry-Part I: Industry 4.0 technologies. Critical Reviews in Food Science and Nutrition, 1-17.), this complimentary review will focus on emerging food trends (such as fortified and functional foods, additive manufacturing technologies, cultured meat, precision fermentation, and personalized food) and their connection with Industry 4.0 innovations. Implementation of new food trends has been associated with recent advances in Industry 4.0 technologies, enabling a range of new possibilities. The results show several positive food trends that reflect increased awareness of food chain actors of the food-related health and environmental impacts of food systems. Emergence of other food trends and higher consumer interest and engagement in the transition toward sustainable food development and innovative green strategies are expected in the future.
Collapse
Affiliation(s)
- Abdo Hassoun
- Sustainable AgriFoodtech Innovation & Research (SAFIR), Arras, France
- Syrian AcademicExpertise (SAE), Gaziantep, Turkey
| | | | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Farid Chemat
- Green Extraction Team, INRAE, Avignon University, Avignon, France
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - María Gudjónsdóttir
- Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland, Reykjavík, Iceland
| | - María Carpena
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Miguel A Prieto
- Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Paula Varela
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| | - Rai Naveed Arshad
- Institute of High Voltage & High Current, Universiti Teknologi Malaysia, Skudai, Johor, Malaysia
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Zuhaib Bhat
- Division of Livestock Products Technology, SKUAST-J, Jammu, India
| | - Øydis Ueland
- Fisheries and Aquaculture Research, Nofima - Norwegian Institute of Food, Ås, Norway
| |
Collapse
|
50
|
Permatasari HK, Nurkolis F, Vivo CD, Noor SL, Rahmawati R, Radu S, Hardinsyah H, Taslim NA, Mayulu N, Wewengkang DS, Kuswari M, Batubara SC, Gunawan WB, Nahdi MS. Sea grapes powder with the addition of tempe rich in collagen: An anti-aging functional food. F1000Res 2022; 10:789. [PMID: 36237995 PMCID: PMC9471220 DOI: 10.12688/f1000research.55307.3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 07/25/2022] [Indexed: 01/13/2023] Open
Abstract
Background: This study aimed to determine the potential anti-aging effects of sea grapes and tempe (fermented soybeans) collagen particle size, by measuring the activities of anti-glycation, antioxidant, and tyrosinase inhibitors. Methods: Collagen was isolated from freeze-dried sea grapes and tempe powder and treated with different NaOH concentrations (0.10 M; 0.20 M; 0.30 M), and CH3COOH 1 M solution, separately. The collagen particle size was adjusted by stirring at 1000 rpm for 5 and 10 hours. 2,2-diphenyl-1-picrylhydrazyl (DPPH) was used to measure the antioxidant activity, and L-tyrosine and L-DOPA (l-3,4-dihydroxyphenylalanine) was used as a marker of tyrosine inhibition. Results: The collagen treated with 0.10 M NaOH produced the highest collagen yield (11.65%), and the largest particle size (2455 nm). Additionally, this collagen, when treated for 5 hours, exhibited 24.70% antioxidant activity, 62.60% anti-glycation, 8.97% L-tyrosine, and 26.77% L-Dopa inhibition activities. Meanwhile, the collagen treated for 10 hours had a 9.98% antioxidant activity, 41.48% anti-glycation, 7.89% L-tyrosine, and 2.67% L-Dopa inhibition activity. Conclusion: Sea grapes and tempe collagen powder treated with 0.10 M NaOH and stirred for 5 hours, possess the best potential anti-aging properties as a functional food.
Collapse
Affiliation(s)
- Happy Kurnia Permatasari
- Department of Biochemistry and Biomolecular, Faculty of Medicine, Brawijaya University, Malang, 65145, Indonesia
| | - Fahrul Nurkolis
- Department of Biological Sciences, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, 55281, Indonesia
| | | | - Sutamara Lasurdi Noor
- Clinical and Public Health Nutrition Programme, University College London, London, WC1E 6BT, UK
| | - Rahmawati Rahmawati
- Food Technology Department, Sahid University of Jakarta, South Jakarta, 12870, Indonesia
| | - Son Radu
- Food Sciences, Faculty of Human Ecology, Universiti Putra Malaysia, Serdang Selangor Darul Ehsan, 43400, Malaysia
| | - Hardinsyah Hardinsyah
- Applied Nutrition, Faculty of Human Ecology, IPB University, Bogor, 16680, Indonesia
| | - Nurpudji Astuti Taslim
- Clinical Nutrition, Faculty of Medicine, Hasanuddin University, Makassar, 90245, Indonesia
| | - Nelly Mayulu
- Nutrition and Food, Faculty of Medicine, Sam Ratulangi University, Manado, 95115, Indonesia
| | - Defny Silvia Wewengkang
- Pharmacy department, Faculty of Mathematics and Sciences, Sam Ratulangi University, Manado, 95115, Indonesia
| | - Mury Kuswari
- Nutrition Department, Faculty of health sciences, Universitas Esa Unggul, Jakarta, 11510, Indonesia
| | | | - William Ben Gunawan
- Nutrition Sciences Department, Faculty of Medicine, Diponegoro University, Semarang, 50275, Indonesia
| | - Maizer Said Nahdi
- Department of Biological Sciences, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, 55281, Indonesia
| |
Collapse
|