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Ramatsitsi N, Dube ZP, Ramachela K, Motloba T. Bio-control efficacy of selected indigenous nematophagous fungi against Meloidogyne enterolobii in vitro and on dry bean (Phaseolus vulgaris L.). Int Microbiol 2024:10.1007/s10123-024-00571-1. [PMID: 39122800 DOI: 10.1007/s10123-024-00571-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2024] [Revised: 05/11/2024] [Accepted: 08/01/2024] [Indexed: 08/12/2024]
Abstract
Dry bean (Phaseolus vulgaris L.) is an important commercialized field crop in South Africa for aiding in food security as a cheap protein source. However, it is highly susceptible to root-knot nematodes (RKN), Meloidogyne species. Use of indigenous nematophagous fungi as bio-control agents (BCA) of Meloidogyne nematodes is a promising research focus area. This is because indigenous fungal species are naturally part of the ecosystem and therefore compatible with other biological processes unlike most synthetic chemicals. The objective of the study was to identify indigenous nematophagous fungal BCA and establish their potential efficacy in reducing M. enterolobii population densities on dry bean with and without incorporation of compost. Screened indigenous fungal species included Aspergillus terreus, Talaromyces minioluteus, T. sayulitensis, Trichoderma ghanense, and T. viride. There were observed significant parasitism differences (P ≤ 0.05) among the BCA, with T. ghanense showing the highest egg parasitism (86%), followed by T. minioluteus (72%) and T. sayulitensis (70%). On the other hand, the highest J2 parasitism was observed on T. minioluteus (95%), followed by A. terreus and T. viride (63%). A similar trend was observed under in vivo conditions, with higher efficacy with compost incorporation. This provides a highly encouraging alternative and ecologically complementary Meloidogyne management in dry bean production.
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Affiliation(s)
- Ndivhuwo Ramatsitsi
- School of Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho, 2745, South Africa.
| | - Zakheleni Palane Dube
- School of Biology and Environmental Sciences, University of Mpumalanga, Private Bag X11283, Mbombela, South Africa
| | - Khosi Ramachela
- School of Agricultural Sciences, North-West University, Private Bag X2046, Mmabatho, 2745, South Africa
- Food Security and Safety Niche Area, Crop Science Department, North-West University, Private Bag X2046, Mmabatho, 2745, South Africa
| | - Tuelo Motloba
- Forestry and Agricultural Biotechnology Institute, University of Pretoria, Private Bag X20, Hatfield, 0028, South Africa
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Yan X, Jia Y, Man H, Liu L, Sun S, Qi B, Li Y. Intermolecular interactions and gel properties of composite agglomerative networks based on oppositely charged polymers: Effects of pH and ionic strength. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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D'Alessio G, Flamminii F, Faieta M, Prete R, Di Michele A, Pittia P, Di Mattia CD. High pressure homogenization to boost the technological functionality of native pea proteins. Curr Res Food Sci 2023; 6:100499. [PMID: 37081859 PMCID: PMC10111953 DOI: 10.1016/j.crfs.2023.100499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 03/27/2023] [Accepted: 03/27/2023] [Indexed: 03/31/2023] Open
Abstract
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogenization (HPH) at different intensities (60 and 100 MPa) was investigated as a pre-treatment to modulate the techno-functional properties of a pea protein isolate (IP) extracted through an alkaline extraction/isoelectric precipitation process. SDS-PAGE, circular dichroism, thermal properties, total free sulfhydryl groups, antioxidant capacity and reducing properties were evaluated along with technological indices as solubility, WHC and OHC, interfacial tension and emulsifying capacity. HPH treatments were able to unfold and modify proteins structure, leading also to a change of the relative abundance of pea protein globulins (SDS-PAGE) and of the vicilin to legumin ratio. Solubility, WHC and OHC were improved, while interfacial tension and emulsifying capacity were weakly affected. However, an enhanced physical stability over time of the emulsions prepared with the 60 MPa-treated protein was found, likely as an effect of the decreased ratio between vicilin and legumin after treatment. Results of this study will contribute to deepen the effect of the HPH technology used as pre-treatment, adding useful results and expanding knowledge about the structure and techno-functional properties of native and modified pea proteins.
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Affiliation(s)
- Giulia D'Alessio
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Federica Flamminii
- Department of Innovative Technologies in Medicine and Dentistry, University “G. D'Annunzio” of Chieti-Pescara, Via dei Vestini, 66100, Chieti, Italy
| | - Marco Faieta
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Roberta Prete
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Alessandro Di Michele
- Department of Physics and Geology, University of Perugia, Via Pascoli, 06123, Perugia, Italy
| | - Paola Pittia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Carla Daniela Di Mattia
- Department of Bioscience and Agro-Food and Environmental Technology, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Corresponding author.
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Yan X, Jia Y, Man H, Sun S, Huang Y, Qi B, Li Y. Tracking the driving forces for the unfolding and folding of kidney bean protein isolates: Revealing mechanisms of dynamic changes in structure and function. Food Chem 2023; 402:134230. [DOI: 10.1016/j.foodchem.2022.134230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 08/28/2022] [Accepted: 09/11/2022] [Indexed: 11/16/2022]
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Valadez-Vega C, Lugo-Magaña O, Betanzos-Cabrera G, Villagómez-Ibarra JR. Partial Characterization of Lectins Purified from the Surco and Vara (Furrow and Rod) Varieties of Black Phaseolus vulgaris. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238436. [PMID: 36500537 PMCID: PMC9741355 DOI: 10.3390/molecules27238436] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/07/2022]
Abstract
As they manifest specifically and reversibly, lectins are proteins or glycoproteins with the characteristic of agglutinating erythrocytes. Given that grain legume lectins can represent 10% of protein content and can have various biological functions, they are extensively studied. The objective of this work was to purify and partially characterize the lectins of Phaseolus vulgaris black, var surco and vara (LBBS and LBBV). Both lectin types were purified by affinity chromatography on stroma matrix, which agglutinated human erythrocytes type A, B, and O, as well as rabbit, hamster, pig, and chicken erythrocytes. Native-PAGE was employed for molecular mass determination, yielding 109.36 and 112.68 kDa for BBS and BBV, respectively. Further analyses revealed that these lectins are tetrameric glycoproteins that require Ca+2, Mn+2 and Mg+2 ions for exhibiting their hemagglutinating function, which can be inhibited by fetuin. Moreover, optimal pH was established for both lectins (10.5 for LBBS and 7-9 for LBBV), while their activity was temperature-dependent and ceased above 70 °C. Finally, the observed differences in the biochemical characteristics and bioactive functions were ascribed to the different physiological characteristics of each seed, as well as the protein itself.
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Affiliation(s)
- Carmen Valadez-Vega
- Área Académica de Medicina, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, San Agustín Tlaxiaca 42080, Mexico
- Correspondence:
| | - Olivia Lugo-Magaña
- Preparatoria Número 1, Universidad Autónoma del Estado de Hidalgo, Av. Benito Juárez S/N, Constitución, Pachuca de Soto 42060, Mexico
| | - Gabriel Betanzos-Cabrera
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Ex-Hacienda de la Concepción, Tilcuautla, San Agustín Tlaxiaca 42080, Mexico
| | - José Roberto Villagómez-Ibarra
- Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Universidad Autónoma del Estado del Hidalgo, Ciudad del Conocimiento, Mineral de la Reforma 42184, Mexico
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Machida K, Huang YP, Furlan Gonçalves Dias F, Barile D, Leite Nobrega de Moura Bell JM. Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02847-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, circumventing the low extractability by mechanical pressing and the use of flammable solvents. The use of alkaline protease, preceded or not by carbohydrase pretreatments, was evaluated on the extractability of oil, protein, and carbohydrates from full-fat chickpea flour and protein functionality. Enzymatic extraction increased oil and protein extractability from 49.8 to 72.0–77.1% and 62.8 to 83.5–86.1%, respectively. Although the carbohydrase pretreatments before the addition of protease did not increase oil and protein extractability, the carbohydrate content of the extracts increased from 7.68 to 9.17−9.33 mg/mL, accompanied by the release of new oligosaccharides in the extracts, as revealed by LC–MS/MS characterization. Enzymatic extraction yielded proteins with significantly higher solubility (25.6 vs. 68.2–73.6%) and digestibility (83.8 vs. 90.79–94.67%). Treatment of the extracts with α-galactosidase completely removed the flatulence-causing oligosaccharides (stachyose and raffinose). This study highlights the effectiveness of environmentally friendly bioprocessing strategies to maximize lipid, protein, and oligosaccharide extractability from full-fat chickpea flour with concurrent improvements in protein solubility and in vitro digestibility, reduction of flatulence related oligosaccharides, and generation of a more diverse pool of oligosaccharides for subsequent prebiotic evaluation.
Graphical abstract
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Viana L, English M. The Impact of Dehulling and Germination on the Physiochemical, Protein Solubility and Water and Oil Holding Capacities of Yellow Eye Bean (Phaseolus vulgaris L.) Protein Concentrates. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.855788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Pulse varieties including Yellow Eye (YE) beans (Phaseolus vulgaris L.) are a rich source of protein (~26.5%) that can be utilized to create value-added protein concentrates. Pre-treatments including dehulling and germination have been shown to be effective at improving the nutritional and functional properties of extracted protein concentrates. However, the composition and functionality of these protein concentrates can vary depending on the pre-treatments and the method of extraction used (salt vs. alkaline). Furthermore, little is known about the impact of combining these different processing methods on the properties of YE bean protein concentrates. The objective of this study was to evaluate how germination and dehulling pre-treatments individually and when combined influence protein extraction efficiency, physiochemical properties (surface hydrophobicity and intrinsic fluorescence), and the functionality (solubility, oil and water holding capacities) of salt and alkaline extracted protein concentrates. Compared to the salt extracted concentrates, the alkaline protein concentrates exhibited higher protein recovery yields (16–23% vs. 43–56%) respectively. Conversely, the salt extracted protein concentrates exhibited superior functional properties as observed by improved water holding capacities and less variation in their solubilities at different pH values (4 to 10). When the pre-treatments were combined, the salt extracted concentrates exhibited improved extraction efficiencies and improved hydrophobicity and intrinsic fluorescence, whereas the opposite trend was observed in the alkaline protein concentrates. These observations were attributed to differences in the protein content and composition of the salt vs. alkaline protein concentrates. Overall, these findings suggest that dehulling and germination are potential processing methods that may be used to improve the physiochemical characteristics of salt extracted protein concentrates from yellow eye beans. Future research may investigate the potential application of these ingredients in different food formulations.
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Aydemir LY, Diblan S, Aktas H, Cakitli G. Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01484-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Protective Effects of Bacillus Subtilis Fermentation Extract Against Ochratoxin A-induced Nephrotoxicity and Immunotoxicity in Broiler Chickens. J Vet Res 2022; 66:167-177. [PMID: 35892096 PMCID: PMC9281517 DOI: 10.2478/jvetres-2022-0030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Accepted: 05/31/2022] [Indexed: 01/10/2023] Open
Abstract
Introduction Ochratoxin A (OTA) is a mycotoxin notably produced by Aspergillus and Penicillium spp. Bacillus subtilis fermentation extract (BSFE) contains specific enzymes which hydrolyse OTA. This study evaluated the efficiency of BSFE in ameliorating the immunotoxic and nephrotoxic effects of OTA in broiler chickens. Material and Methods Day-old broiler chicks were divided equally into four groups of ten: control, OTA (0.5 mg/kg feed), BSFE product (1 mL/L water) and OTA + BSFE at the same concentrations. The chicks were vaccinated against avian influenza, Newcastle disease, and infectious bronchitis, and lymphoproliferation was induced in all birds by phytohaemagglutinin-P (PHA-P). Serum samples were taken before sacrifice and organ tissue samples were taken after, in which renal function biomarkers were assayed and the presence of OTA residue was evaluated by high-performance thin-layer chromatography. Protein markers of apoptosis were determined by qPCR, and tissue lesions were examined histopathologically. Results Exposure to OTA significantly decreased the antibody response to the vaccines and the lymphoproliferative response to PHA-P, and significantly elevated the renal function indicators: serum urea, uric acid and creatinine. It also induced oxidative stress (reduced catalase activity and glutathione concentration), lipid peroxidation (increased malondialdehyde content), apoptosis (increased Bax and Caspase-3 and decreased Bcl-2 gene levels) and pathological lesions in kidney, bursa of Fabricius, spleen and thymus tissue. Residues of OTA were detected in the serum and tissue. BSFE mitigated most of these toxic effects. Conclusion BSFE counters OTA-induced immunotoxicity and nephrotoxicity because of its content of carboxypeptidase and protease enzymes.
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10
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Sunflower protein isolates-composition, extraction and functional properties. Adv Colloid Interface Sci 2022; 306:102725. [DOI: 10.1016/j.cis.2022.102725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 11/19/2022]
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Dent T, Maleky F. Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality. Crit Rev Food Sci Nutr 2022; 63:9914-9925. [PMID: 35622940 DOI: 10.1080/10408398.2022.2070723] [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] [Indexed: 11/03/2022]
Abstract
Plant-based protein ingredients are an emerging solution to the environmental and health issues associated with animal-based proteins. Pulses have become a promising source of these plant-based ingredients. In order to produce functional proteins from pulse grains, extensive processing must be conducted to extract their proteins. These processing steps have consequential effects on the composition and structure of the resulting proteins which may modify their functional properties. This study reviews the most prominent options for each unit operation of pulse protein processing such as extraction, isolation, and drying. It also emphasizes the benefits and drawbacks of such methods and their effects on the pulse protein functionality. Furthermore, enzymatic hydrolysis is discussed as an optional processing step that is thought to counteract loss of functionality associated with pulse protein isolation. However, review of enzymatic hydrolysis literature reveals methodological issues in which insoluble and nonfunctional fractions of pulse protein hydrolysates are removed before analysis. This literature may draw into question the validity of the conventional wisdom that enzymatic hydrolysis is always beneficial to protein functionality.
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Affiliation(s)
- Terrence Dent
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Farnaz Maleky
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
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Cork SD, Blanchard C, Mawson AJ, Farahnaky A. Pulse flaking: Opportunities and challenges, a review. Compr Rev Food Sci Food Saf 2022; 21:2873-2897. [DOI: 10.1111/1541-4337.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/31/2022] [Accepted: 02/05/2022] [Indexed: 11/27/2022]
Affiliation(s)
- Stephen David Cork
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Chris Blanchard
- School of Dentistry and Medical Sciences Charles Sturt University Wagga Wagga NSW Australia
- ARC Industrial Transformation Training Centre for Functional Grains (FGC) and Graham Centre for Agricultural Innovation Charles Sturt University Wagga Wagga NSW Australia
| | - Andrew John Mawson
- The New Zealand Institute for Plant and Food Research Limited Ruakura Research Centre Hamilton New Zealand
| | - Asgar Farahnaky
- Biosciences and Food Technology School of Science RMIT University Bundoora West Campus Melbourne VIC Australia
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Moreno HM, Díaz MT, Borderías AJ, Domínguez-Timón F, Varela A, Tovar CA, Pedrosa MM. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:141-149. [PMID: 35247155 PMCID: PMC8993736 DOI: 10.1007/s11130-022-00956-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 02/15/2022] [Indexed: 06/14/2023]
Abstract
Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 -lot A- and 7 -lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.
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Affiliation(s)
- Helena M Moreno
- Veterinary Faculty, Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain.
| | - M Teresa Díaz
- Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
| | - A Javier Borderías
- Products Department, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
| | - Fátima Domínguez-Timón
- Products Department, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
| | - Alejandro Varela
- Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
| | - Clara A Tovar
- Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004, Ourense, Spain
| | - Mercedes M Pedrosa
- Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
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Recent patent applications in beverages enriched with plant proteins. NPJ Sci Food 2021; 5:28. [PMID: 34725351 PMCID: PMC8560799 DOI: 10.1038/s41538-021-00112-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Accepted: 10/08/2021] [Indexed: 11/20/2022] Open
Abstract
Recently, many consumers have been adding plant-based beverages to their diets, due to different reasons. The addition of plant proteins to enrich these products in order to make them more nutritionally balanced has become a trend, mainly because of their lower prices and reduced environmental damage. Thus, the aims of the present patent review are to discuss the potential of, and challenges posed by, plant proteins to the beverage industry, as well as to check market trends, focused on raw materials and beverage types. Based on the results, pea, rapeseed, bean, peanut, chickpea, lentil, hempseed, sunflower seed, and cottonseed were among the most often addressed raw materials. Furthermore, this enrichment process is not limited to create products that mimic dairy, therefore expansion in plant proteins used to enrich carbonated beverages, sports drinks, or even juices is expected to happen. Thus, plant-derived proteins have been promising to high-quality beverage production, as well as to ensure food security, animal welfare, and low environmental impacts.
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Yarzábal LA, Chica EJ. Microbial-Based Technologies for Improving Smallholder Agriculture in the Ecuadorian Andes: Current Situation, Challenges, and Prospects. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.617444] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
As in other Andean countries, smallholder agriculture is the base that supports food and nutrient security in Ecuador. Ironically, in spite of their importance, the development of context-appropriate technologies for these farming systems remains still at its infancy. Today, most smallholders in the Ecuadorian Andes practice a type of hybrid agriculture that merges traditional local practices and modern technologies. This mixture of traditional and “modern” conventional technologies does not always result in resource-efficient sustainable practices. Although they represent only part of a global solution, microbial-based technologies offer a great potential to improve the functioning of smallholder farms in the Ecuadorian Andes. From nutrient cycling to biocontrol and plant growth promotion, microbial technology applications match existing needs for technology development in these systems; however, as in many cases, knowledge gaps and context-adapted implementation are some of the challenges that slow down the spreading and efficient use of these technologies. Here we offer a review of the efforts made as of today to characterize, develop and test microbial-based technologies that could boost smallholder Andean agriculture with a particular focus in the Ecuadorian context. We also propose potential lines of action to increase or accelerate the impact of these technologies.
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Gupta S, Sathe SK, Su M, Liu C. Germination reduces black gram (Vigna mungo) and mung bean (Vigna radiata) vicilin immunoreactivity. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110217] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Pedrosa MM, Varela A, Domínguez-Timón F, Tovar CA, Moreno HM, Borderías AJ, Díaz MT. Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:642-650. [PMID: 33097987 DOI: 10.1007/s11130-020-00866-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/19/2020] [Indexed: 05/11/2023]
Abstract
Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The objective of this study was to establish the phytochemical composition and selected techno-functional properties of pea and bean flours and their protein isolates obtained applying different drying methods. Regarding proximate composition, bean flour contained higher amounts of total protein (23%) and fat (44%) than pea flour; bean protein isolate (BPI) contained higher total and soluble protein, fat and starch than the pea protein isolate (PPI). Both protein isolates showed a similar emulsifying capacity (around 27%). Emulsion stability and foaming capacity were higher in the PPI (around 36%). Bean flour contained lower amounts of α-galactosides (31.64 mg/g) but a higher trypsin inhibitors content (21.95 TIU/mg) than pea flour. The preparation procedure of the protein isolates affected the bioactive compound content. The PPI showed a reduction of inositol phosphates (13%), galactosides (76%), trypsin inhibitors (90%) and total phenolic compounds (35%) compared to its whole flour. The BPI contained higher amounts of inositol phosphates (137%) and total phenolic compounds (135%) than its flour, while it showed a lower content of galactosides (54%) and a similar amount of trypsin inhibitors. Thus, the bioactive compound content and the functional properties studied indicate that protein isolates can be used as ingredients with added-value in the development of new formulated food products, allowing their increasing use in the food industry.
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Affiliation(s)
- Mercedes M Pedrosa
- Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain.
| | - Alejandro Varela
- Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
| | - Fátima Domínguez-Timón
- Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
| | - Clara A Tovar
- Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004, Ourense, Spain
| | - Helena M Moreno
- Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
- Veterinary Faculty. Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain
| | - A Javier Borderías
- Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
| | - M Teresa Díaz
- Food Technology Department, National Institute for Agricultural and Food Research and Technology (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
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18
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Bessada SM, Barreira JC, Oliveira MBP. Pulses and food security: Dietary protein, digestibility, bioactive and functional properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.08.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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19
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Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00292-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Functional properties of navy bean (Phaseolus vulgaris) protein concentrates obtained by pneumatic tribo-electrostatic separation. Food Chem 2019; 283:101-110. [DOI: 10.1016/j.foodchem.2019.01.031] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 10/28/2018] [Accepted: 01/03/2019] [Indexed: 11/19/2022]
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21
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Carter CE, Manthey FA. Seed treatments affect milling properties and flour quality of black beans (
Phaseolus vulgaris
L.). Cereal Chem 2019. [DOI: 10.1002/cche.10165] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Claudia E. Carter
- Cereal Science Graduate Program, Department of Plant Sciences North Dakota State University Fargo North Dakota
| | - Frank A. Manthey
- Cereal Science Graduate Program, Department of Plant Sciences North Dakota State University Fargo North Dakota
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22
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Vasanthakumari P, Jaganmohan R. Process development and formulation of multi‐cereal and legume cookies. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13824] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- P. Vasanthakumari
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
| | - R. Jaganmohan
- Department of Food Product Development Indian Institute of Food Processing Technology Thanjavur India
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23
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Hojilla-Evangelista MP, Sutivisedsak N, Evangelista RL, Cheng HN, Biswas A. Composition and Functional Properties of Saline-Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris
L.). J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12135] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Mila P. Hojilla-Evangelista
- Plant Polymer Research Unit; National Center for Agricultural Utilization Research (NCAUR), USDA Agricultural Research Service (ARS), 1815 N. University Street; Peoria IL 61604 USA
| | - Nongnuch Sutivisedsak
- Plant Polymer Research Unit; National Center for Agricultural Utilization Research (NCAUR), USDA Agricultural Research Service (ARS), 1815 N. University Street; Peoria IL 61604 USA
| | - Roque L. Evangelista
- Bio-Oils Research Unit; National Center for Agricultural Utilization Research (NCAUR), USDA Agricultural Research Service (ARS), 1815 N. University Street; Peoria IL 61604 USA
| | - Huai N. Cheng
- Southern Regional Research Center; USDA Agricultural Research Service (ARS), 1100 Robert E. Lee Blvd.; New Orleans LA 70124 USA
| | - Atanu Biswas
- Plant Polymer Research Unit; National Center for Agricultural Utilization Research (NCAUR), USDA Agricultural Research Service (ARS), 1815 N. University Street; Peoria IL 61604 USA
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24
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Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.022] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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25
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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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26
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Ferreira CD, Ziegler V, Lindemann IDS, Hoffmann JF, Vanier NL, Oliveira MD. Quality of black beans as a function of long-term storage and moldy development: Chemical and functional properties of flour and isolated protein. Food Chem 2018; 246:473-480. [DOI: 10.1016/j.foodchem.2017.11.118] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2017] [Revised: 11/29/2017] [Accepted: 11/30/2017] [Indexed: 12/20/2022]
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27
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Carbas B, Pathania S, Castanho A, Lourenço D, Veiga IM, Patto MCV, Brites C. Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods. Journal of Food Science and Technology 2018; 55:1056-1064. [PMID: 29487448 DOI: 10.1007/s13197-017-3019-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2017] [Accepted: 12/21/2017] [Indexed: 11/25/2022]
Abstract
The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05 mg/100 g fat), δ tocopherol (0.06-4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.
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Affiliation(s)
- Bruna Carbas
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal.,2UTAD CITAB Centre for Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, UTAD, 5000-801 Vila Real, Portugal
| | - Shivani Pathania
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
| | - Ana Castanho
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
| | - Diana Lourenço
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
| | - Isabel Mota Veiga
- 3ITQB NOVA Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Apartado 127, 2781-901 Oeiras, Portugal
| | - Maria Carlota Vaz Patto
- 3ITQB NOVA Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Apartado 127, 2781-901 Oeiras, Portugal
| | - Carla Brites
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
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28
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Singh A, Sharma S. Bioactive components and functional properties of biologically activated cereal grains: A bibliographic review. Crit Rev Food Sci Nutr 2018; 57:3051-3071. [PMID: 26466514 DOI: 10.1080/10408398.2015.1085828] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Whole grains provide energy, nutrients, fibers, and bioactive compounds that may synergistically contribute to their protective effects. A wide range of these compounds is affected by germination. While some compounds, such as β-glucans are degraded, others, like antioxidants and total phenolics are increased by means of biological activation of grains. The water and oil absorption capacity as well as emulsion and foaming capacity of biologically activated grains are also improved. Application of biological activation of grains is of emerging interest, which may significantly enhance the nutritional, functional, and bioactive content of grains, as well as improve palatability of grain foods in a natural way. Therefore, biological activation of cereals can be a way to produce food grains enriched with health-promoting compounds and enhanced functional attributes.
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Affiliation(s)
- Arashdeep Singh
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
| | - Savita Sharma
- a Department of Food Science and Technology , Punjab Agricultural University , Ludhiana , Punjab , India
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29
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Gulzar M, Taylor JR, Minnaar A. Influence of extraction pH on the foaming, emulsification, oil-binding and visco-elastic properties of marama protein. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4815-4821. [PMID: 28374434 DOI: 10.1002/jsfa.8351] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/09/2017] [Revised: 03/30/2017] [Accepted: 03/30/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Marama bean protein, as extracted previously at pH 8, forms a viscous, adhesive and extensible dough. To obtain a protein isolate with optimum functional properties, protein extraction under slightly acidic conditions (pH 6) was investigated. RESULTS Two-dimensional electrophoresis showed that pH 6 extracted marama protein lacked some basic 11S legumin polypeptides, present in pH 8 extracted protein. However, it additionally contained acidic high molecular weight polypeptides (∼180 kDa), which were disulfide crosslinked into larger proteins. pH 6 extracted marama proteins had similar emulsification properties to soy protein isolate and several times higher foaming capacity than pH 8 extracted protein, egg white and soy protein isolate. pH 6 extracted protein dough was more elastic than pH 8 extracted protein, approaching the elasticity of wheat gluten. CONCLUSION Marama protein extracted at pH 6 has excellent food-type functional properties, probably because it lacks some 11S polypeptides but has additional high molecular weight proteins. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Muhammad Gulzar
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
- UCD Institute of Food and Health, University College Dublin, Dublin, Ireland
| | - John Rn Taylor
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
| | - Amanda Minnaar
- Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Hatfield, South Africa
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30
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REZENDE AA, PACHECO MTB, SILVA VSND, FERREIRA TAPDC. Nutritional and protein quality of dry Brazilian beans (Phaseolus vulgaris L.). FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.05917] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Combining Isotope Labelling with High Resolution Liquid Chromatography-Tandem Mass Spectrometry to Study Sulfur Amino Acid Metabolism in Seeds of Common Bean (Phaseolus vulgaris). ACTA ACUST UNITED AC 2017. [DOI: 10.1007/978-3-319-56526-2_13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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32
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Rahmati NF, Koocheki A, Varidi M, Kadkhodaee R. Adsorption of Speckled Sugar bean protein isolate at oil-water interface: Effect of ionic strength and pH. Int J Biol Macromol 2017; 95:1179-1189. [DOI: 10.1016/j.ijbiomac.2016.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Revised: 10/05/2016] [Accepted: 11/03/2016] [Indexed: 11/16/2022]
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33
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Simons C, Hall C, Biswas A. Characterization of pinto bean high-starch fraction after air classification and extrusion. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13254] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Courtney Simons
- Wright State University, Lake Campus, 7600 Lake Campus Drive; Celina Ohio 45822
| | - Clifford Hall
- Department of Plant Sciences, Harris Hall 210, 1250 Bolley Drive; Fargo North Dakota
| | - Atanu Biswas
- USDA ARS NCAUR, Room 3218, 1815 N University St.; Peoria Illinois 61604
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34
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Marquezi M, Gervin VM, Watanabe LB, Moresco R, Amante ER. Chemical and functional properties of different common Brazilian bean (Phaseolus vulgaris L.) cultivars. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.0616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Six different common bean cultivars (BRS Embaixador, BRS Pitanga, BRS Estilo, Pérola, BRS Campeiro and BRS Esplendor) were characterized aiming to determine possible uses for them in various food products. The samples were analysed to determine their chemical composition, weight per hundred beans, pH, water and oil absorption capacities (WAC and OAC, respectively), foaming at pH 2.5, 5.6 and 8.0 and emulsifying properties. The relationship between the physicochemical and functional properties was described using the Principal Component Analysis (PCA). The results of the chemical composition, weight per hundred beans, WAC and OAC showed differences even between cultivars of the same commercial group. Foaming also varied between the cultivars and foaming capacity and stability were greatest at pH 5.6 and 8.0. The emulsifying capacity proved quite high for all cultivars, as well as the stability of the emulsion. According to these properties, with the contribution of the PCA, each different bean cultivar can be destined to specific applications according to its physicochemical properties.
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35
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Physicochemical characterization of a navy bean (Phaseolus vulgaris) protein fraction produced using a solvent-free method. Food Chem 2016; 208:35-41. [DOI: 10.1016/j.foodchem.2016.03.102] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Revised: 03/23/2016] [Accepted: 03/28/2016] [Indexed: 11/23/2022]
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36
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Parreira J, Bouraada J, Fitzpatrick M, Silvestre S, Bernardes da Silva A, Marques da Silva J, Almeida A, Fevereiro P, Altelaar A, Araújo S. Differential proteomics reveals the hallmarks of seed development in common bean ( Phaseolus vulgaris L.). J Proteomics 2016; 143:188-198. [DOI: 10.1016/j.jprot.2016.03.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2016] [Revised: 02/29/2016] [Accepted: 03/01/2016] [Indexed: 12/12/2022]
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37
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Arogundade LA, Mu TH, Akinhanmi TF. Structural, physicochemical and interfacial stabilisation properties of ultrafiltered African yam bean (Sphenostylis stenocarpa) protein isolate compared with those of isoelectric protein isolate. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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38
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Wang Y, Wang R, Chang Y, Gao Y, Li Z, Xue C. Preparation and thermo-reversible gelling properties of protein isolate from defatted Antarctic krill (Euphausia superba) byproducts. Food Chem 2015; 188:170-6. [DOI: 10.1016/j.foodchem.2015.04.126] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2015] [Revised: 03/06/2015] [Accepted: 04/20/2015] [Indexed: 11/17/2022]
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39
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de Souza Rocha T, Hernandez LMR, Mojica L, Johnson MH, Chang YK, González de Mejía E. Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.041] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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40
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Oseguera-Toledo ME, Gonzalez de Mejia E, Amaya-Llano SL. Hard-to-cook bean ( Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress. Food Res Int 2015; 76:839-851. [DOI: 10.1016/j.foodres.2015.07.046] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Revised: 07/20/2015] [Accepted: 07/24/2015] [Indexed: 02/01/2023]
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41
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Wani IA, Sogi DS, Shivhare US, Gill BS. Physico-chemical and functional properties of native and hydrolyzed kidney bean (Phaseolus vulgaris L.) protein isolates. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.08.027] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Mung bean (Vigna radiata) as probiotic food through fermentation with Lactobacillus plantarum B1-6. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.011] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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43
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Keller B, Manzanares C, Jara C, Lobaton JD, Studer B, Raatz B. Fine-mapping of a major QTL controlling angular leaf spot resistance in common bean (Phaseolus vulgaris L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:813-26. [PMID: 25740562 PMCID: PMC4544502 DOI: 10.1007/s00122-015-2472-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2014] [Accepted: 01/31/2015] [Indexed: 05/07/2023]
Abstract
KEY MESSAGE A major QTL for angular leaf spot resistance in the common bean accession G5686 was fine-mapped to a region containing 36 candidate genes. Markers have been developed for marker-assisted selection. Common bean (Phaseolus vulgaris L.) is an important grain legume and an essential protein source for human nutrition in developing countries. Angular leaf spot (ALS) caused by the pathogen Pseudocercospora griseola (Sacc.) Crous and U. Braun is responsible for severe yield losses of up to 80%. Breeding for resistant cultivars is the most ecological and economical means to control ALS and is particularly important for yield stability in low-input agriculture. Here, we report on a fine-mapping approach of a major quantitative trait locus (QTL) ALS4.1(GS, UC) for ALS resistance in a mapping population derived from the resistant genotype G5686 and the susceptible cultivar Sprite. 180 F3 individuals of the mapping population were evaluated for ALS resistance and genotyped with 22 markers distributed over 11 genome regions colocating with previously reported QTL for ALS resistance. Multiple QTL analysis identified three QTL regions, including one major QTL on chromosome Pv04 at 43.7 Mbp explaining over 75% of the observed variation for ALS resistance. Additional evaluation of 153 F4, 89 BC1F2 and 139 F4/F5/BC1F3 descendants with markers in the region of the major QTL delimited the region to 418 kbp harboring 36 candidate genes. Among these, 11 serine/threonine protein kinases arranged in a repetitive array constitute promising candidate genes for controlling ALS resistance. Single nucleotide polymorphism markers cosegregating with the major QTL for ALS resistance have been developed and constitute the basis for marker-assisted introgression of ALS resistance into advanced breeding germplasm of common bean.
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Affiliation(s)
- Beat Keller
- Forage Crop Genetics, Institute of Agricultural Sciences, ETH Zurich, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - Chloe Manzanares
- Forage Crop Genetics, Institute of Agricultural Sciences, ETH Zurich, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - Carlos Jara
- Agrobiodiversity Research Area, Bean Program, CIAT Cali-Palmira, A. A. 6713, Cali, Colombia
| | - Juan David Lobaton
- Agrobiodiversity Research Area, Bean Program, CIAT Cali-Palmira, A. A. 6713, Cali, Colombia
| | - Bruno Studer
- Forage Crop Genetics, Institute of Agricultural Sciences, ETH Zurich, Universitaetstrasse 2, 8092 Zurich, Switzerland
| | - Bodo Raatz
- Agrobiodiversity Research Area, Bean Program, CIAT Cali-Palmira, A. A. 6713, Cali, Colombia
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44
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45
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Structural and functional characterization of kidney bean and field pea protein isolates: A comparative study. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.024] [Citation(s) in RCA: 298] [Impact Index Per Article: 33.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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46
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Parmar N, Virdi AS, Singh N, Kaur A, Bajaj R, Rana JC, Agrawal L, Nautiyal CS. Evaluation of physicochemical, textural, mineral and protein characteristics of kidney bean grown at Himalayan region. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.08.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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47
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Marques TR, Corrêa AD, de Carvalho Alves AP, Simão AA, Pinheiro ACM, de Oliveira Ramos V. Cereal bars enriched with antioxidant substances and rich in fiber, prepared with flours of acerola residues. Journal of Food Science and Technology 2014; 52:5084-92. [PMID: 26243929 DOI: 10.1007/s13197-014-1585-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/12/2014] [Accepted: 09/16/2014] [Indexed: 10/24/2022]
Abstract
In the processing for obtaining acerola juice, a large amount of residues, which is usually discharged, is generated (seeds and bagasse). Adding value to these by-products is of great interest, since their use can enrich human food as a good source of nutrients and dietary fiber. In this study, acerola seed flours (ASF) and acerola bagasse flours (ABF) were used to develop cereal bars (CB) in different combinations with brown oats: CB 1: control - with the addition of 25% brown oats, CB 2: with the addition of 12.5% ASF and 12.5% ABF, CB 3: with the addition of 6.25% ASF and 18.75% ABF, CB 4: with the addition of 12.5% ASF and 12.5% brown oats and CB 5: with the addition of 12.5% ABF and 12.5% brown oats. These bars were sensorially evaluated and CB 1, CB 4 and CB 5 received the highest scores. We conclude that CB 4 and CB 5 can be considered as products with enhanced nutritional value, containing iron with a low energetic value and high levels of dietary fibre, besides being enriched with antioxidants.
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Affiliation(s)
- Tamara Rezende Marques
- Chemistry Department, Universidade Federal de Lavras-UFLA, Minas Gerais, MG PO Box 3037, zip code 37200-000 Brazil
| | - Angelita Duarte Corrêa
- Chemistry Department, Universidade Federal de Lavras-UFLA, Minas Gerais, MG PO Box 3037, zip code 37200-000 Brazil
| | - Ana Paula de Carvalho Alves
- Chemistry Department, Universidade Federal de Lavras-UFLA, Minas Gerais, MG PO Box 3037, zip code 37200-000 Brazil
| | - Anderson Assaid Simão
- Chemistry Department, Universidade Federal de Lavras-UFLA, Minas Gerais, MG PO Box 3037, zip code 37200-000 Brazil
| | - Ana Carla Marques Pinheiro
- Department of Food Engineering, Universidade Federal de Lavras-UFLA, Minas Gerais, MG PO Box 3037, zip code 37200-000 Brazil
| | - Vinicius de Oliveira Ramos
- Chemistry Department, Universidade Federal de Lavras-UFLA, Minas Gerais, MG PO Box 3037, zip code 37200-000 Brazil
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48
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Tan SH, Mailer RJ, Blanchard CL, Agboola SO, Day L. Gelling properties of protein fractions and protein isolate extracted from Australian canola meal. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.055] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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49
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Shen L, Tang CH. Emulsifying properties of vicilins: Dependence on the protein type and concentration. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chan YS, Wong JH, Fang EF, Pan W, Ng TB. A hemagglutinin from northeast red beans with immunomodulatory activity and anti-proliferative and apoptosis-inducing activities toward tumor cells. Protein Pept Lett 2014; 20:1159-69. [PMID: 23514011 DOI: 10.2174/0929866511320100011] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2012] [Revised: 03/05/2013] [Accepted: 03/08/2013] [Indexed: 01/06/2023]
Abstract
A 64-kDa hemagglutinin from a Phaseolus vulgaris cultivar, the northeast red bean, was purified by a protocol composed of three chromatographic steps involving affinity chromatography on Affi-gel blue gel, cation exchange chromatography on SP-Sepharose and FPLC-gel filtration on Superdex 75. The purified hemagglutinin appeared as a single 32-kDa band in SDS-PAGE indicating its dimeric nature. The N-terminal amino acid sequence of the hemagglutinin resembled the sequences of lectins and hemagglutinins from a number of Phaseolus species. The hemagglutinin manifested moderate thermostability and pH stability. It retained full activity up to 65 °C and in the pH range 2-12. It did not interact with simple sugars such as glucose, mannose and galactose. The hemagglutinin exerted immunostimulatory effects by upregulating the expression of cytokines like interferon-γ and tumor necrosis factor-α. It also exhibited antiproliferative activity on a number of tumor cells including MCF7 (breast cancer), HepG2 (liver cancer), CNE1 and CNE2 (nasopharyngeal cancer) cells, with stronger activity toward MCF7 and CNE1 cells. The hemagglutinin induced phophatidylserine externalization, mitochondrial depolarization and DNA condensation in MCF7 cells, indicating initiation of apoptosis. However, at high hemagglutinin concentrations, severe damage to the MCF7 cells was detected.
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Affiliation(s)
- Yau Sang Chan
- School of Biomedical Sciences, The Chinese University of Hong Kong, Hong Kong, China
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