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Vidosavljević S, Zahorec J, Bojanić N, Stojkov V, Rakić D, Šoronja-Simović D, Fišteš A. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ. FOOD SCI TECHNOL INT 2023; 29:683-695. [PMID: 35746873 DOI: 10.1177/10820132221108708] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 - 1 was applied in order to investigate influence of DWG granulation (<150 µm and 150-1000 µm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 µm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5.
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Affiliation(s)
| | - Jana Zahorec
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nemanja Bojanić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Viktor Stojkov
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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2
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Liaoa A, Lyu X, Ma J, Hou Y, Hui M, Liu N, Zhao Y, Cui Y, Huang J. Multi-protective effects of wheat embryo globulin on D-gal-induced aging mice. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.10.012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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3
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Li X, Luo T, Wang L, Song H, Wang F, Weng Z, Zhou J, Xiang X, Xiong L, Shen X. Emulsifying properties of wheat germ protein: Effect of different ultrasonic treatment. ULTRASONICS SONOCHEMISTRY 2023; 98:106479. [PMID: 37336077 PMCID: PMC10300257 DOI: 10.1016/j.ultsonch.2023.106479] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 05/29/2023] [Accepted: 06/08/2023] [Indexed: 06/21/2023]
Abstract
The effect of ultrasonic treatment on emulsifying properties of wheat germ protein (WGP) was studied in this paper. WGP was subjected to low frequency (20 kHz), high intensity ultrasonic treatment at different power (200, 400, 600, 800 W) for 10 min, or different time (2, 4, 6, 8, 10, 15, 20 min) at 400 W. The emulsifying activity index and emulsion stability index of WGP were significantly improved, and the emulsion droplet was smaller and more uniform after ultrasound treatment. Ultrasound increased the adsorbed WGP concentration at the oil-water interface and reduced the interfacial tension, which explained the improved emulsifying properties of WGP. The investigation on molecular properties and protein conformation showed that ultrasound processing increased solubility, but decreased particle size and surface charge of WGP. Ultrasound processing resulted in the unfolding of the protein molecular structure indicated by the increase of surface hydrophobicity and surface free sulfhydryl group levels, and the decrease of intrinsic fluorescence intensity. Correlation analysis showed that the changes in WGP solubility, particle size, and surface hydrophobicity were the main driven factors for the improved emulsifying properties of WGP.
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Affiliation(s)
- Xiaotian 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
| | - Tao Luo
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Luanfeng 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
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Fang 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
| | - Zebin Weng
- School of Chinese Medicine, School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing 210000, China
| | - Jianxin Zhou
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | | | - Ling 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
| | - Xinchun Shen
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China.
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4
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Zhang ZH, Cheng WL, Li XD, Wang X, Yang FW, Xiao JS, Li YX, Zhao GP. Extraction, bioactive function and application of wheat germ protein/peptides: A review. Curr Res Food Sci 2023; 6:100512. [PMID: 37215742 PMCID: PMC10196331 DOI: 10.1016/j.crfs.2023.100512] [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: 02/07/2023] [Revised: 04/10/2023] [Accepted: 04/30/2023] [Indexed: 05/24/2023] Open
Abstract
The aging population and high incidence of age-related diseases are major global societal issues. Consuming bioactive substances as part of our diet is increasingly recognized as essential for ensuring a healthy life for older adults. Wheat germ protein has a reasonable peptide structure and amino acid ratio but has not been fully utilized and exploited, resulting in wasted wheat germ resources. This review summarizes reformational extraction methods of wheat germ protein/peptides (WGPs), of which different methods can be selected to obtain various WGPs. Interestingly, except for some bioactive activities found earlier, WGPs display potential anti-aging activity, with possible mechanisms including antioxidant, immunomodulatory and intestinal flora regulation. However, there are missing in vitro and in vivo bioactivity assessments of WGPs. WGPs possess physicochemical properties of good foamability, emulsification and water retention and are used as raw materials or additives to improve food quality. Based on the above, further studies designing methods to isolate particular types of WGPs, determining their nutritional and bioactive mechanisms and verifying their activity in vivo in humans are crucial for using WGPs to improve human health.
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Affiliation(s)
- Zhi-hui Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Wei-long Cheng
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
- National Center of Technology Innovation for Dairy, Inner Mongolia, 013757, China
| | - Xiu-de Li
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Xin Wang
- Food Quality and Safety, Agricultural University of Hebei Bohai Campus, Cangzhou, 071001, China
| | - Fang-wei Yang
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Jun-song Xiao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
| | - Yi-xuan Li
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing, 100083, China
| | - Guo-ping Zhao
- School of Food and Health, Beijing Technology and Business University, Beijing, 100048, China
- National Center of Technology Innovation for Dairy, Inner Mongolia, 013757, China
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5
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Gao C, Jia J, Yang Y, Ge S, Song X, Yu J, Wu Q. Structural change and functional improvement of wheat germ protein promoted by extrusion. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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6
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Janssen F, Monterde V, Wouters AGB. Relevance of the air-water interfacial and foaming properties of (modified) wheat proteins for food systems. Compr Rev Food Sci Food Saf 2023; 22:1517-1554. [PMID: 36815740 DOI: 10.1111/1541-4337.13120] [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: 08/01/2022] [Revised: 12/16/2022] [Accepted: 01/20/2023] [Indexed: 02/24/2023]
Abstract
A shift from animal protein- to plant protein-based foods is crucial in transitioning toward a more sustainable global food system. Among food products typically stabilized by animal proteins, food foams represent a major category. Wheat proteins are ubiquitous and structurally diverse, which offers opportunities for exploiting them for food foam and air-water interface stabilization. Notably, they are often classified into those that are soluble in aqueous systems (albumins and globulins) and those that are not (gliadins and glutenins). However, gliadins are at least to an extent water extractable and thus surface active. We here provide a comprehensive overview of studies investigating the air-water interfacial and foaming properties of the different wheat protein fractions. Characteristics in model systems are related to the functional role that wheat proteins play in gas cell stabilization in existing wheat-based foods (bread dough, cake batter, and beer foam). Still, to further extend the applicability of wheat proteins, and particularly the poorly soluble glutenins, to other food foams, their modification is required. Different physical, (bio)chemical, and other modification strategies that have been utilized to alter the solubility and therefore the air-water interfacial and foaming properties of the gluten protein fraction are critically reviewed. Such approaches may open up new opportunities for the application of (modified) gluten proteins in other food products, such as plant-based meringues, whippable drinks, or ice cream. In each section, important knowledge gaps are highlighted and perspectives for research efforts that could lead to the rational design of wheat protein systems with enhanced functionality and overall an increased applicability in food industry are proposed.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Viena Monterde
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
| | - Arno G B Wouters
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Leuven, Belgium
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7
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Barakat AM, El-Razik KAA, El Fadaly HAM, Saleh WM, Ali FAZ, Gouda AA, Sadek SAS, Dahran N, El-khadragy MF, Elmahallawy EK. Parasitological, Molecular, and Histopathological Investigation of the Potential Activity of Propolis and Wheat Germ Oil against Acute Toxoplasmosis in Mice. Pharmaceutics 2023; 15:pharmaceutics15020478. [PMID: 36839800 PMCID: PMC9967381 DOI: 10.3390/pharmaceutics15020478] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 01/22/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023] Open
Abstract
Toxoplasmosis is one of the most common parasitic zoonoses that affects all vertebrates. The drugs most commonly used against toxoplasmosis have many side effects, making the development of new antiparasitic drugs a big challenge. The present study evaluated the therapeutic effectiveness of novel herbal treatments, including propolis and wheat germ oil (WGO), against acute toxoplasmosis. A total of 50 albino mice were divided into five groups: group 1 (G1) (non-infected and non-treated); group 2 (G2) (infected without treatment); group 3 (G3) (treated with propolis); group 4 (G4) (treated with WGO); group 5 (G5) (treated with a combination of propolis and WGO). The effects of the herbal substances on different organs, mainly liver, spleen, and lungs, were investigated using parasitological, molecular, and histopathological examinations. The results of parasitological examination demonstrated statistically significant (p < 0.05) differences in the parasitic load between treated groups (G3, G4, and G5) compared to the control positive group (G2). These differences were represented by a significant reduction in the parasite load in stained tissue smears from the liver obtained from the animals treated with propolis (G3) compared to the parasite load in the positive control group. Similarly, animals (G4) treated with WGO exhibited a significant reduction in the parasite load versus the positive control group, while the lowest parasite load was found in G5, treated with propolis and WGO. Quantification of the parasite burden through molecular methods (PCR) revealed similar findings represented by reduction in the parasite burden in all treated groups with WGO and propolis as compared to the control group. Importantly, these previous parasitological and molecular findings were accompanied by a marked improvement in the histopathological picture of the liver, spleen, and lungs. In conclusion, propolis and WGO showed a good combination of therapeutic efficacy against acute toxoplasmosis.
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Affiliation(s)
- Ashraf Mohamed Barakat
- Department of Zoonotic Diseases, National Research Centre, El Buhouth St., Dokki, Giza 12622, Egypt
| | - Khaled A. Abd El-Razik
- Department of Animal Reproduction, Veterinary Research Institute, National Research Centre, Giza 12556, Egypt
| | | | - Walaa M. Saleh
- Department of Parasitology, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, Egypt
| | - Fatma Abo Zakaib Ali
- Department of Pathology and Clinical Pathology, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, Egypt
| | - Asmaa Aboelabbas Gouda
- Department of Parasitology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
| | - Sabry A. S. Sadek
- Department of Zoonotic Diseases, National Research Centre, El Buhouth St., Dokki, Giza 12622, Egypt
| | - Naief Dahran
- Department of Anatomy, Faculty of Medicine, University of Jeddah, Jeddah 21959, Saudi Arabia
| | - Manal F. El-khadragy
- Department of Biology, College of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Ehab Kotb Elmahallawy
- Department of Zoonoses, Faculty of Veterinary Medicine, Sohag University, Sohag 82524, Egypt
- Correspondence:
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8
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Investigation of cold atmospheric plasma effects on functional and physicochemical properties of wheat germ protein isolate. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114585] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
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9
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Novel insights on the potential activity of propolis and wheat germ oil against chronic toxoplasmosis in experimentally infected mice. Biomed Pharmacother 2022; 156:113811. [DOI: 10.1016/j.biopha.2022.113811] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Revised: 10/03/2022] [Accepted: 10/03/2022] [Indexed: 12/20/2022] Open
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10
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Du K, Tian S, Chen H, Gao S, Dong X, Yan F. Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front Nutr 2022; 9:943950. [PMID: 35923206 PMCID: PMC9341326 DOI: 10.3389/fnut.2022.943950] [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: 05/14/2022] [Accepted: 06/27/2022] [Indexed: 12/05/2022] Open
Abstract
Wheat germ, a byproduct of wheat industrial processing, contains 30% protein and is a comprehensive source of plant-based protein. But a large amount of wheat germs are disposed of as waste every year. Wheat germ protein can be hydrolyzed into polypeptides with antioxidant, antihypertensive, anti-tumor, bacteriostatic and other activities. At present, researches on the hydrolysis of wheat germ protein and the preparation of bioactive peptides from wheat germ protein have attracted increasing attentions. However, the traditional protein hydrolysis method, protease hydrolysis, can no longer meet the market's needs for efficient production. Various auxiliary means, such as ultrasound, microwave and membrane separation, were applied to boost the yield and biological activity of wheat germ peptides by enzymatic hydrolysis. Under ultrasound and microwave, the protein structure may expand to increase the binding sites between enzyme and substrate and promote hydrolysis efficiency. Membrane separation is applied to separate products from enzymatic hydrolysate to reduce the inhibitory effect of the product on the hydrolysis reaction. The paper reviewed the hydrolysis methods of wheat germ protein and summarized the biological activity of wheat germ peptides to provide references for further study of wheat germ peptides.
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Affiliation(s)
- Ke Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Shuangqi Tian
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | | | - Feng Yan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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11
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Ashaolu TJ, Khoder RM, Alkaltham MS, Nawaz A, Walayat N, Umair M, Khalifa I. Mechanism and technological evaluation of biopeptidal-based emulsions. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Meriles SP, Steffolani ME, Penci MC, Curet S, Boillereaux L, Ribotta PD. Effects of low-temperature microwave treatment of wheat germ. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2538-2544. [PMID: 34687455 DOI: 10.1002/jsfa.11595] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 10/13/2021] [Accepted: 10/23/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated. Microwave treatments were performed at 50, 60 and 70 °C for 5-20 min. RESULTS Lipase activity was severely affected at 60 and 70 °C in contrast to lipoxygenase. Microwave treatment did not cause changes in germ moisture content or color parameters. No significant changes were observed in equilibrium moisture content when comparing the adsorption and desorption processes of raw and microwave-treated wheat germ. The best model to describe sorption process was the Guggenheim-Anderson-De Boer equation. According to the dielectric properties of raw wheat germ, it could be considered as transparent to energy (ε' < 1.87 and ε'' < 0.35). Thermal analysis of proteins showed a low denaturation degree (below 35% to raw material). In addition, some functional properties were enhanced such as oil retention capacity. Conformational changes as a result of microwave treatment were associated with the slight decline observed on the monolayer moisture content. CONCLUSION Microwave treatments of wheat germ at 60 and 70 °C were effective for lipase inactivation. Physical properties did not change drastically after the treatments. Microwave-treated wheat germ could be a good source of high-protein ingredient in food product development. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Silvina P Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
| | - Maria E Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Maria C Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | | | | | - Pablo D Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC CONICET), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
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13
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Degradation kinetic modeling of bioactive compounds and enzyme activity in wheat germ during stabilization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112501] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Weng Z, Chen Y, Liang T, Lin Y, Cao H, Song H, Xiong L, Wang F, Shen X, Xiao J. A review on processing methods and functions of wheat germ-derived bioactive peptides. Crit Rev Food Sci Nutr 2021; 63:5577-5593. [PMID: 34964419 DOI: 10.1080/10408398.2021.2021139] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Wheat germ protein is a potential resource to produce bioactive peptides. As a cheap, safe, and healthy nutritional factor, wheat germ-derived bioactive peptides (WGBPs) provide benefits and great potential for biomedical applications. The objective of this review is to reveal the current research status of WGBPs, including their preparation methods and biological functions, such as antibacterial, anti-tumor, immune regulation, antioxidant, and anti-inflammatory properties, etc. We also reviewed the information in terms of the preventive ability of WGBPs to treat serious infectious diseases, to offer their reference to further research and application. Opinions on future research directions are also discussed. Through the review of previous research, we find that there are still some scientific issues in the basic research and industrialization process of WGBPs that deserve further exploration. Firstly, based on current complex enzymolysis, the preparation and production of WGBPs need to be combined with other advanced technology to achieve efficient and large-scale production. Secondly, studies on the bioavailability, biosafety, and mechanism against different diseases of WGBPs need to be carried out in different in vitro and in vivo models. More human experimental evidence is also required to support its industrial application as a functional food and nutritional supplement.HighlightsThe purification and identification of wheat germ-derived bioactive peptides.The main biological activities and potential mechanisms of wheat germ hydrolysates/peptides.Possible absorption and transport pathways of wheat germ hydrolysate/peptide.Wheat germ peptide shows a variety of health benefits according to its amino acid sequence.Current food applications and future perspectives of wheat germ protein hydrolysates/peptide.
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Affiliation(s)
- Zebin Weng
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Yuanrong Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Tingting Liang
- Changshu Hospital, Affiliated to Nanjing University of Chinese Medicine, Changshu, China
| | - Yajuan Lin
- School of Traditional Chinese Medicine & School of Integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing, China
| | - Hui Cao
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
| | - Haizhao Song
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Ling Xiong
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Fang Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Jianbo Xiao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
- Department of Analytical and Food Chemistry, Faculty of Sciences, Universidade de Vigo, Nutrition and Bromatology Group, Ourense, Spain
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15
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Valizade Hasanloei MA, Rahimlou M, Shojaa H, Morshedzadeh N, Tavasolian R, Hashemi R. The effect of wheat germ-enriched enteral formula on clinical and anthropometric factors in mechanically ventilated patients admitted to the intensive care unit. Clin Nutr ESPEN 2021; 46:40-46. [PMID: 34857227 DOI: 10.1016/j.clnesp.2021.09.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 12/18/2022]
Abstract
BACKGROUND & AIMS Nutritional support is considered as an important therapeutic strategy among critically ill patients. To evaluate the effect of a wheat germ-enriched formula in patients admitted to the intensive care unit (ICU). METHODS This randomized controlled clinical trial study was conducted on 100 patients admitted to the ICU. Patients randomly received a wheat germ-enriched formula or a standard formula from the first day of admission until weaning from the ventilator. Then, the duration of mechanical ventilation, the length of ICU, hospital admission, body composition and mortality rate were compared between the two groups. RESULTS Based on the results, wheat germ-enriched formula caused a significant reduction in the length of mechanical ventilation (29.80 ± 21.99 days vs. 36.48 ± 8.78 days, P < 0.001), the ICU length of stay (32.92 ± 21.04 days vs. 37.70 ± 8.76, P < 0.001), and the SOFA score (4.60 ± 1.28 vs. 5.68 ± 1.25, P < 0.001) compared to the control group. However, the intervention group demonstrated a significant increase in the basal metabolic rate, mid upper arm circumference, skeletal muscle mass, body cell mass, and GCS score compared to the control group (P < 0.05). Finally, no significant difference was observed between the two groups in terms of the hospital length of stay, ICU mortality, and body fat percentage (P > 0.05). CONCLUSION In general, wheat germ enriched formula may exert beneficial effect on clinical and anthropomorphic variables in patients admitted to the ICU. TRIAL REGISTRATION The study was approved by the Ethics Committee of the Urmia University of Medical Sciences under number IR.umsu.rec.1396.88 and registered at the Iranian Registry of Clinical Trials Website as IRCT20171221037983N3.
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Affiliation(s)
- Mohammad Amin Valizade Hasanloei
- Clinical Research Development Unit, Imam Khomeini Hospital, Urmia University of Medical Sciences, Urmia, West Azerbaijan Province, Iran
| | - Mehran Rahimlou
- Department of Nutrition, Faculty of Medicine, Zanjan University of Medical Sciences, Iran
| | - Hamed Shojaa
- Clinical Research Development Unit, Imam Khomeini Hospital, Urmia University of Medical Sciences, Urmia, West Azerbaijan Province, Iran
| | - Nava Morshedzadeh
- Department of Nutrition, Kerman University of Medical Sciences, Kerman, Iran
| | - Ronia Tavasolian
- Varastegan Institute for Medical Sciences University of Medical Sciences, Urmia, Iran
| | - Reza Hashemi
- Clinical Research Development Unit, Imam Khomeini Hospital, Urmia University of Medical Sciences, Urmia, West Azerbaijan Province, Iran.
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Erim Köse Y. Kinetic modeling of oxidation parameters and activities of lipase-lipoxygenase in wheat germ oil. GRASAS Y ACEITES 2021. [DOI: 10.3989/gya.0554201] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study aimed to investigate the oxidation profile of wheat germ oil extracted from raw germ during the stabilization with microwave (MW) treatment, and the kinetics of the oxidation parameters (free fatty acids (FFA), peroxide value (PV), thiobarbituric acid (TBA), α-tocopherol, lipase (LA) and lipoxygenase (LOX) enzymes activities) under different storage conditions. For stabilizing raw germ, the MW was treated at 700 W for three minutes. The oxidation parameters for the kinetic modeling were analyzed at different storage times (0, 15, 30, 45, 60,75, 90, and 105. days) and storage temperatures (-18, 0, 4, and 25 °C). The parameters were mathematically modelled and the PV and LA fitted well to the zero-order kinetic model, while FFA with α-tocopherol and TBA followed the first and second-order kinetics, respectively. The kinetic constant (k) was described by an Arrhenius equation and the activation energy ranged from 5.72 to 18.5 kJ/mol for the stabilized germ.
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17
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Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111819] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021; 362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/15/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
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Affiliation(s)
- Jingyi Wang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Sun X, Zhang S, Udenigwe CC, Ren J, Li S, Wang H, Liu X. Wheat Germ-Derived Peptides Exert Antiadhesive Activity against Helicobacter pylori: Insights into Structural Characteristics of Identified Peptides. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11954-11974. [PMID: 32907328 DOI: 10.1021/acs.jafc.0c04367] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Approximately 50-80% of the world population are infected with H. pylori, which is categorized as a class I carcinogen. Antiadhesive therapy is emerging as a promising alternative to antibiotics against bacterial infection. This study demonstrated that defatted wheat germ protein hydrolysates (DWGPH) effectively inhibited H. pylori adhesion to gastric epithelial cells. DWGPH prepared by pronase possessed the best activity where its inhibitory percentage at 10 mg/mL was 51.7 ± 6.8% and the minimum antiadhesive concentration was 0.31 mg/mL. The antiadhesive activity is attributable to peptides acting as receptor analogs in binding to H. pylori. Peptides with potential H. pylori-binding ability (n = 267) were identified, and their structural characteristics were comprehensively analyzed, including net charge, Boman index, instability index, aliphatic index, molecular weight, isoelectric point, hydrophobicity, and Hmoment (α-helix and β-sheet). This work provided an array of peptide sequences for further exploration as putative ligands of H. pylori adhesins and for elucidating molecular mechanisms.
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Affiliation(s)
- Xiaohong Sun
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
| | - Songyuan Zhang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada
- Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada
| | - Jian Ren
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
| | - Shengnan Li
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
| | - Hao Wang
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
| | - Xiaolan Liu
- College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China
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Teslić N, Bojanić N, Čolović D, Fišteš A, Rakić D, Solarov MB, Zeković Z, Pavlić B. Conventional versus novel extraction techniques for wheat germ oil recovery: multi-response optimization of supercritical fluid extraction. SEP SCI TECHNOL 2020. [DOI: 10.1080/01496395.2020.1784941] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nemanja Bojanić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dušica Čolović
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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21
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Tongbram T, Bora J, Senthil A, Kumar S. Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. Journal of Food Science and Technology 2020; 57:2739-2749. [PMID: 32549624 DOI: 10.1007/s13197-020-04310-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/08/2020] [Accepted: 02/20/2020] [Indexed: 10/24/2022]
Abstract
Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for chapati. Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking chapatis. The most sensorially and functionally acceptable formulation (F4), had 10% SRB and 15% USDWG, showed significant (P < 0.05) improvement in desired parameters viz. TDF increased 16.83 ± 0.06% to 18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to 19.52 ± 0.10% and in vitro starch digestibility decreased 8.30 ± 0.10% to 7.55 ± 0.01% when compared to control chapati. Texture profiling and sensory analysis indicated F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours. Water was completely replaced by liquid whey during chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF and 22.7% protein. The above findings are useful for developing TDF and protein dense, low GI functional food, utilizing common industrial by-products at 20% lesser cost.
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Affiliation(s)
| | - Jinku Bora
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Amudha Senthil
- Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Sourav Kumar
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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22
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Alzuwaid NT, Sissons M, Laddomada B, Fellows CM. Nutritional and functional properties of durum wheat bran protein concentrate. Cereal Chem 2019. [DOI: 10.1002/cche.10246] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nabeel T. Alzuwaid
- School of Science and Technology University of New England Armidale NSW Australia
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
- University of Dhi‐Qar Nasiriyah Iraq
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
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Meriles SP, Steffolani ME, León AE, Penci MC, Ribotta PD. Physico-chemical characterization of protein fraction from stabilized wheat germ. Food Sci Biotechnol 2019; 28:1327-1335. [PMID: 31695931 DOI: 10.1007/s10068-019-00594-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2018] [Revised: 02/18/2019] [Accepted: 02/22/2019] [Indexed: 11/30/2022] Open
Abstract
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175 °C reached a protein denaturation degree of ~ 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.
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Affiliation(s)
- Silvina Patricia Meriles
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
| | - Maria Eugenia Steffolani
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 2Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Alberto Edel León
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 2Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Maria Cecilia Penci
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 4Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- 1Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC). Universidad Nacional de Córdoba - CONICET, Juan Filloy S/N Córdoba, X5016GCA Córdoba, Argentina
- 3Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Universidad Nacional de Córdoba, Córdoba, Argentina
- 4Facultad de Ciencias Exactas Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
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24
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Zhang J, Wen C, Li C, Duan Y, Zhang H, Ma H. Antioxidant Peptide Fractions Isolated from Wheat Germ Protein with Subcritical Water Extraction and Its Transport Across Caco-2 Cells. J Food Sci 2019; 84:2139-2146. [PMID: 31313302 DOI: 10.1111/1750-3841.14720] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/22/2019] [Accepted: 05/29/2019] [Indexed: 12/19/2022]
Abstract
Wheat germ protein (WGP) was extracted with subcritical water and then hydrolyzed with Alcalase 2.4 L to obtain antioxidant hydrolysates. Wheat germ peptides (WG-P, Mw < 1 kDa) were purified by using Sephadex G-15 column chromatography. The results showed that WG-P-4 possessed the strongest DPPH radical scavenging activity in comparison with other peptides fractions. In addition, free amino acids and LC-MS/MS analysis showed that Gly-Pro-Phe, Gly-Pro-Glu, and Phe-Gly-Glu were the major peptides of WG-P-4. Interestingly, the WG-P-4 fractions had good absorption characteristic. Moreover, the ratio of Papp both sides of apical compartment (AP) and basolateral compartment (BL) were between 0.5 and 1.0 on Caco-2 cell model, which indicated that transmembrane transportation was mainly passive transport. Therefore, WG-P could exert an effective antioxidant action by across the intestinal epithelium.
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Affiliation(s)
- Jixian Zhang
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Chaoting Wen
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Changzheng Li
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Yuqing Duan
- Inst. of Food Physical Processing, Jiangsu Univ., Zhenjiang, 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Haile Ma
- Inst. of Food Physical Processing, Jiangsu Univ., Zhenjiang, 212013, China
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25
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Effect of electron beam irradiation on the functional properties and antioxidant activity of wheat germ protein hydrolysates. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.09.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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26
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Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.12.002] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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27
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Karami Z, Akbari-Adergani B. Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties. Journal of Food Science and Technology 2019; 56:535-547. [PMID: 30906011 DOI: 10.1007/s13197-018-3549-4] [Citation(s) in RCA: 191] [Impact Index Per Article: 38.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/25/2018] [Accepted: 12/10/2018] [Indexed: 02/06/2023]
Abstract
The presence of bioactive peptides has already been reported in many foods such as milk, fermented products, plant and marine proteins. Bioactive peptides are sequences between 2 and 20 amino acids that can inhibit chronic diseases by modulating and improving physiological functions, so these peptides contribute in holding the consumer health. Also, bioactive peptides can affect pro-health or functional properties of food products. Fractionation of the protein hydrolysate revealed a direct relationship between their structure and functional activity. So, this review focuses on different factors effecting on bioactive peptide structures, biological and functional properties such as antihypertensive, antioxidative, hypocholesterolemic, water-holding capacity, foaming capacity, emulsifying properties and solubility. Also, this review looks at the identified bioactive peptides from food protein sources as potential ingredients of health promoting functional foods.
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Affiliation(s)
- Zohreh Karami
- 1Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471 Islamic Republic of Iran
| | - Behrouz Akbari-Adergani
- 2Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, 11136-15911 Islamic Republic of Iran
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28
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Optimization of the Extraction Process by Response Surface Methodology of Protein Isolate from Defatted Jujube (Zizyphus lotus L.) Seeds. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9796-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Yun L, Wu T, Li Q, Zhang M. Dietary supplementation with purified wheat germ glycoprotein improve immunostimulatory activity in cyclophosphamide induced Balb/c mice. Int J Biol Macromol 2018; 118:1267-1275. [DOI: 10.1016/j.ijbiomac.2018.06.199] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/28/2018] [Accepted: 06/30/2018] [Indexed: 12/20/2022]
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30
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Boukid F, Folloni S, Ranieri R, Vittadini E. A compendium of wheat germ: Separation, stabilization and food applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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31
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Tolouie H, Mohammadifar MA, Ghomi H, Yaghoubi AS, Hashemi M. The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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32
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Affiliation(s)
- Shridhar K. Sathe
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
| | - Valerie D. Zaffran
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
| | - Sahil Gupta
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
| | - Tengfei Li
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
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33
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Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.010] [Citation(s) in RCA: 149] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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34
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Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.09.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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35
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Effect of fermentation on the peptide content, phenolics and antioxidant activity of defatted wheat germ. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.10.002] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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36
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Wu W, Sun C, Wang G, Pan Q, Lai F, Li X, Tang Y, Wu H. Immunomodulatory activities of non-prolamin proteins in wheat germ and gluten. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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37
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Wang L, Ding Y, Zhang X, Li Y, Wang R, Luo X, Li Y, Li J, Chen Z. Effect of electron beam on the functional properties and structure of defatted wheat germ proteins. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.01.024] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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38
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Kang SW, Rahman MS, Kim AN, Lee KY, Park CY, Kerr WL, Choi SG. Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solvent. Journal of Food Science and Technology 2017; 54:2485-2493. [PMID: 28740306 DOI: 10.1007/s13197-017-2691-8] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/11/2017] [Accepted: 05/12/2017] [Indexed: 11/30/2022]
Abstract
Defatted soy flour is a potential source of food protein, amino acids, ash and isoflavones. The supercritical carbon dioxide (SC-CO2) and a traditional organic solvent extraction methods were used to remove fat from soy flour, and the quality characteristics of a control soy flour (CSF), defatted soy flour by SC-CO2 (DSFSC-CO2) and defatted soy flour by an organic solvent (DSF-OS) were compared. The SC-CO2 process was carried out at a constant temperature of 45 °C, and a pressure of 40 MPa for 3 h with a CO2 flow rate of 30 g/min. The DSFSC-CO2 had significantly higher protein, ash, and amino acids content than CSF and DSF-OS. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis demonstrated that CSF and DSFSC-CO2 had protein bands of similar intensity and area that indicated no denaturation of protein, whereas DSF-OS showed diffuse bands or no bands due to protein denaturation. In addition to higher nutritional value and protein contents, DSFSC-CO2 showed superior functional properties in terms of total soluble solids content, water and oil absorption, emulsifying and foaming capacity. The SC-CO2 method offers a nutritionally and environmentally friendly alternative extraction processing approach for the removal of oil from high-protein food sources. It has a great potential for producing high-protein fat-free, and low-calorie content diet than the traditional organic solvent extraction method.
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Affiliation(s)
- Sung-Won Kang
- Division of Applied Life Science, Gyeongsang National University, Jinju, 660-701 Korea
| | - M Shafiur Rahman
- Division of Applied Life Science, Gyeongsang National University, Jinju, 660-701 Korea
| | - Ah-Na Kim
- Division of Applied Life Science, Gyeongsang National University, Jinju, 660-701 Korea
| | - Kyo-Yeon Lee
- Division of Applied Life Science, Gyeongsang National University, Jinju, 660-701 Korea
| | - Chan-Yang Park
- Division of Applied Life Science, Gyeongsang National University, Jinju, 660-701 Korea
| | - William L Kerr
- Department of Food Science and Technology, University of Georgia, 100 Cedar Street, Athens, GA 30602-2610 USA
| | - Sung-Gil Choi
- Division of Food Science and Technology, Institute of Agriculture and Life Sciences, Gyeongsang National University, Jinju, 660-701 Korea
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Moreira-Rosário A, Pinheiro H, Calhau C, Azevedo LF. Can wheat germ have a beneficial effect on human health? A study protocol for a randomised crossover controlled trial to evaluate its health effects. BMJ Open 2016; 6:e013098. [PMID: 28157671 PMCID: PMC5129044 DOI: 10.1136/bmjopen-2016-013098] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Abstract
INTRODUCTION Cardiovascular diseases (CVD) are the leading cause of mortality worldwide and diet is an important contributor to CVD risk. Thus, several food derivatives are being investigated for their beneficial impact on reducing cardiometabolic risk factors, either in risk groups or in healthy population as a preventive measure. Wheat germ is a food by-product with high nutritional value, especially as a concentrated source of dietary fibre and essential fatty acids, but its incorporation into the diet has been rare up to now. Previous studies do not clarify the hypothesised potential causal relationship between the consumption of wheat germ and benefits for human health. METHODS AND ANALYSIS We are conducting a randomised, double-blinded, crossover, placebo-controlled clinical trial designed to assess the physiological effects of daily consumption of wheat germ-enriched bread (containing 6 g of wheat germ) compared with non-enriched bread, over a 4-week period with a 15-week follow-up, in a healthy human population. A total of 55 participants (healthy volunteers, aged 18-60) have been recruited from the Porto metropolitan area in northern Portugal. Our aim is to evaluate the health effects of wheat germ on blood cholesterol and triglycerides, postprandial glycaemic response, gastrointestinal function and discomfort, and changes in intestinal microbiota and insulin resistance as secondary outcomes. The study follows the best practices for evaluating health claims in food according to the European Food Safety Authority (EFSA) scientific opinion, namely random allocation, double blinding, reporting methods to measure and maximise compliance, and validated outcomes with beneficial physiological effects as recommended by EFSA. ETHICS AND DISSEMINATION The study has been approved by the Health Ethics Committee of São João Hospital Centre (156-15) and the Ethics Committee of Faculty of Medicine of the University of Porto (PCEDCSS-FMUP07/2015). Results will be disseminated through peer-reviewed publications and presentations at international scientific meetings. TRIAL REGISTRATION NUMBER NCT02405507; pre-results.
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Affiliation(s)
- André Moreira-Rosário
- Centre for Health Technology and Services Research (CINTESIS), Faculty of Medicine, University of Porto, Porto, Portugal
- Department of Biochemistry, Faculty of Medicine, University of Porto, Porto, Portugal
- Department of Health Information and Decision Sciences (CIDES), Faculty of Medicine, University of Porto, Porto, Portugal
| | - Helder Pinheiro
- Serviço de Doenças Infecciosas, Centro Hospitalar de Lisboa Central, Hospital de Curry Cabral, Lisbon, Portugal
| | - Conceição Calhau
- Centre for Health Technology and Services Research (CINTESIS), Faculty of Medicine, University of Porto, Porto, Portugal
- Department of Nutrition and Metabolism, NOVA Medical School, NOVA University of Lisbon, Lisbon, Portugal
| | - Luís Filipe Azevedo
- Centre for Health Technology and Services Research (CINTESIS), Faculty of Medicine, University of Porto, Porto, Portugal
- Department of Health Information and Decision Sciences (CIDES), Faculty of Medicine, University of Porto, Porto, Portugal
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Seleet FL, Assem FM, Abd El-Gawad MAM, Dabiza NM, Abd El-Salam MH. Development of a novel milk-based fermented product fortified with wheat germ. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12241] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Faten L Seleet
- Dairy Department; National Research Centre; El-Behos St. Dokki Cairo Egypt
| | - Fayza M Assem
- Dairy Department; National Research Centre; El-Behos St. Dokki Cairo Egypt
| | | | - Nadia M Dabiza
- Dairy Department; National Research Centre; El-Behos St. Dokki Cairo Egypt
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Petrović J, Fišteš A, Rakić D, Pajin B, Lončarević I, Šubarić D. Effect of Defatted Wheat Germ Content and Its Particle Size on the Rheological and Textural Properties of the Cookie Dough. J Texture Stud 2015. [DOI: 10.1111/jtxs.12137] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jovana Petrović
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Aleksandar Fišteš
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Dušan Rakić
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Biljana Pajin
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Ivana Lončarević
- Faculty of Technology; University of Novi Sad; Bul. Cara Lazara 1 Novi Sad 21000 Serbia
| | - Drago Šubarić
- Faculty of Food Technology; University of Josip Juraj Strossmayer; Osijek Croatia
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Rahbari M, Aalami M, Kashaninejad M, Maghsoudlou Y, Aghdaei SSA. A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal of Food Science and Technology 2015; 52:3383-93. [PMID: 26028719 DOI: 10.1007/s13197-014-1389-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2014] [Accepted: 04/21/2014] [Indexed: 11/30/2022]
Abstract
The aim of this study was to optimize the mixture proportion of low cholesterol mayonnaise containing wheat germ protein isolate (WGPI) and xanthan gum (XG), as emulsifying agents in mayonnaise preparation. The mayonnaise prepared with different combinations of WGPI, egg yolk (0-9 % of each component) and XG (0-0.5 %). The optimized mixture proportions of low cholesterol mayonnaise were determined by applying the optimal mixture design method to acquire the mayonnaise with proper stability, texture, rheological properties and sensory scores. Optimum values of WGPI, XG and egg yolk in the mixture were found to be 7.87 %, 0.2 % and 0.93 %, respectively (of 9 % egg yolk). The WGPI, due to unique functional properties, had the greatest effect on properties of mayonnaise samples. Moreover, combination of XG and WGPI, improved the stability, heat stability, viscosity, consistency coefficient and textural properties of product. However, the overall acceptance was maximum in a mixture contained high amount of WGPI and XG and low amount of egg yolk. The results of this research showed the feasibility of preparation a low cholesterol mayonnaise by application a desirable combination of WGPI, XG, and egg yolk, with comparable properties those of the conventional mayonnaise.
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Affiliation(s)
- Mahshid Rahbari
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran
| | - Mehran Aalami
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran
| | - Mahdi Kashaninejad
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran
| | - Yahya Maghsoudlou
- Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Basij Square, 49138-15739 Iran
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Zhang JY, Xiao X, Dong Y, Wu J, Yao F, Zhou XH. Effect of fermented wheat germ extract with lactobacillus plantarum dy-1 on HT-29 cell proliferation and apoptosis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:2449-2457. [PMID: 25658135 DOI: 10.1021/acs.jafc.5b00041] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
This study aimed to evaluate the anticarcinogenic activities of aqueous extract of fermented wheat germ with Lactobacillus plantarum dy-1 (LFWGE). The anticarcinogenic activities, including antiproliferative effects and the induction of apoptosis, were studied in human HT-29 colon cancer cells. The 2,6-dimethoxybenzoquinone and total phenol contents in LFWGE were determined by HPLC and the Folin-Ciocalteu method. In addition, some functional proteins were separated and purified by gel filtration chromatography. There were 21 proteins identified by LC-MS/MS. The sugars isolated from LFWGE did not possess any anticarcinogenic activity. The results of an MTT assay showed high antiproliferative effects of LFWGE. In addition, LFWGE attenuated the progression from the G0-G1 to the G2-M phase of the cell cycle, and LFWGE-induced cell apoptosis was associated with the activation of caspase-3. LFWGE and its major bioactive ingredients inhibited the proliferation of HT-29 cells via apoptosis and thus may be a potential anticarcinogenic agent.
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Affiliation(s)
- Jia-Yan Zhang
- School of Food and Biological Engineering, Jiangsu University , 301 Xuefu Road, Zhenjiang, 212013, China
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Protective effects of wheat germ protein isolate hydrolysates (WGPIH) against hydrogen peroxide-induced oxidative stress in PC12 cells. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.05.007] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Liu F, Chen Z, Wang L, Wang R. Effects of protein solubilisation and precipitation pH values on the functional properties of defatted wheat germ protein isolates. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12117] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fengru Liu
- National Engineering Laboratory for Cereal Fermentation Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue; Wuxi; 214122; Jiangsu Province; China
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue; Wuxi; 214122; Jiangsu Province; China
| | - Li Wang
- National Engineering Laboratory for Cereal Fermentation Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue; Wuxi; 214122; Jiangsu Province; China
| | - Ren Wang
- National Engineering Laboratory for Cereal Fermentation Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue; Wuxi; 214122; Jiangsu Province; China
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Vázquez-Ovando A, Betancur-Ancona D, Chel-Guerrero L. Physicochemical and functional properties of a protein-rich fraction produced by dry fractionation of chia seeds (Salvia hispanicaL.). CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2012.692123] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Stone A, Avramenko N, Abbott D, Classen H, Nickerson M. Functional Attributes of Proteins Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a Wheat Feedstock. Cereal Chem 2012. [DOI: 10.1094/cchem-01-12-0003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrea Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Nicole Avramenko
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Dawn Abbott
- Department of Animal and Poultry Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Hank Classen
- Department of Animal and Poultry Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK, Canada S7N 5A8
- Corresponding author. Phone: (306) 966-5030. Fax: (306) 966-8898
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Abstract
The wheat germ (embryonic axis and scutellum) represents about 2.5-3.8% of total seed weight and is an important by-product of the flour milling industry. The germ contains about 10-15% lipids, 26-35% proteins, 17% sugars, 1.5-4.5% fibre and 4% minerals, as well as significant quantities of bioactive compounds such as tocopherols [300-740 mg/kg dry matter (DM)], phytosterols (24-50 mg/kg), policosanols (10 mg/kg), carotenoids (4-38 mg/kg), thiamin (15-23 mg/kg) and riboflavin (6-10 mg/kg). Oil recovery is achieved by mechanical pressing or solvent extraction, which retrieve about 50% or 90% lipids, respectively; innovative approaches, such as supercritical carbon dioxide extraction, are also proposed. The oil is rich in triglycerides (57% of total lipids), mainly linoleic (18:2), palmitic (16:0) and oleic (18:1) acids, but relevant amounts of sterols, mono- and diglycerides, phospho- and glycolipids are present. The lypophilic antioxidants tocopherols and carotenoids are also abundant. The main by-product of oil extraction is defatted germ meal, which has high protein content (30-32%), is rich in albumin (34.5% of total protein) and globulin (15.6%), and thus presents a well-balanced amino acid profile. Its principal mineral constituents are potassium, magnesium, calcium, zinc and manganese, in decreasing order. Total flavonoid content is about 0.35 g rutin equivalent/100 g DM. The wheat germ is therefore a unique source of concentrated nutrients, highly valued as food supplement. While the oil is widely appreciated for its pharmaceutical and nutritional value, the defatted germ meal is a promising source of high-quality vegetable proteins. Better nutrient separation from the kernel and improved fractioning techniques could also provide high-purity molecules with positive health benefits.
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Affiliation(s)
- Andrea Brandolini
- CRA-SCV, S. Angelo Lodigiano, Via R. Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.
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Niu LY, Jiang ST, Pan LJ, Zhai YS. Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02737.x] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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