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Lu J, Yan S, Xue Z. Biosynthesis and functions of triterpenoids in cereals. J Adv Res 2024:S2090-1232(24)00211-X. [PMID: 38788922 DOI: 10.1016/j.jare.2024.05.021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/03/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024] Open
Abstract
BACKGROUND Triterpenoids are versatile secondary metabolites with a diverse array of physiological activities, possessing valuable pharmacological effects and influencing the growth and development of plants. As more triterpenoids in cereals are unearthed and characterized, their biological roles in plant growth and development are gaining recognition. AIM OF THE REVIEW This review provides an overview of the structures, biosynthetic pathways, and diverse biological functions of triterpenoids identified in cereals. Our goal is to establish a basis for further exploration of triterpenoids with novel structures and functional activities in cereals, and to facilitate the potential application of triterpenoids in grain breeding, thus accelerating the development of superior grain varieties. KEY SCIENTIFIC CONCEPTS OF THE REVIEW This review consolidates information on various triterpenoid skeletons and derivatives found in cereals, and summarizes the pivotal enzyme genes involved, including oxidosqualene cyclase (OSC) and other triterpenoid modifying enzymes like cytochrome P450, glycosyltransferase, and acyltransferase. Triterpenoid-modifying enzymes exhibit specificity towards catalytic sites within triterpenoid skeletons, generating a diverse array of functional triterpenoid derivatives. Furthermore, triterpenoids have been shown to significantly impact the nutritional value, yield, disease resistance, and stress response of cereals.
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Affiliation(s)
- Jiaojiao Lu
- Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Science, Northeast Forestry University, Harbin, China; Heilongjiang Key Laboratory of Plant Bioactive Substance Biosynthesis and Utilization, Northeast Forestry University, Harbin, China
| | - Shan Yan
- Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Science, Northeast Forestry University, Harbin, China; Heilongjiang Key Laboratory of Plant Bioactive Substance Biosynthesis and Utilization, Northeast Forestry University, Harbin, China
| | - Zheyong Xue
- Key Laboratory of Saline-alkali Vegetation Ecology Restoration, Ministry of Education, College of Life Science, Northeast Forestry University, Harbin, China; Heilongjiang Key Laboratory of Plant Bioactive Substance Biosynthesis and Utilization, Northeast Forestry University, Harbin, China; State Key Laboratory of Rice Biology and Breeding, China National Center for Rice Improvement, China National Rice Research Institute, Hangzhou 310006, China.
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Wu Q, Zhang M, Hu H, Tu Y, Gao P, Li T, Zhang X, Teng J, Wang L. Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans. Int J Biol Macromol 2024; 257:128510. [PMID: 38043663 DOI: 10.1016/j.ijbiomac.2023.128510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/17/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Comparison of chemical composition and functional properties of insoluble and soluble dietary fiber (IDF, SDF) obtained from four China cereal brans was investigated. With findings, IDFs and SDFs for rice bran (RB), wheat bran (WB), highland barely bran (HBB) and tartary buckwheat bran (TBB) contained several monosaccharides such as arabinose, galactose, glucose, xylose, and galacturonic acid. The RBIDF was shrinking and formed a rugged microscopic structure, while the structure of WBIDF was dense and flat. HBBIDF and TBBIDF showed fold and flake structure. The glucose adsorption capacity of the HBBIDF was highest among all samples, which was 3.2 mmol/g. TBBIDF exhibited the highest value of cholesterol adsorption capacity (10.5 mg/g) at pH 7.0 and maximum binding capacity (BCmax, 365.2 μmol/g) for cadmium at pH 7.0 among all samples, respectively. As a result, HBBIDF and TBBIDF are potential fiber-rich ingredients in functional foods.
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Affiliation(s)
- Qinglan Wu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ming Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Haipeng Hu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Yi Tu
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Pinhan Gao
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Ting Li
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Xinxia Zhang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China
| | - Jian Teng
- Shanghai Adfontes Technology Co., Ltd, Caoxi North Road 45, Shanghai 20000, China
| | - Li Wang
- Key Laboratory of Carbohydrate Chemistry & Biotechnology, Ministry of Education, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Road 1800, Wuxi 214122, China.
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3
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Lavrentev FV, Baranovskaia DA, Shiriaev VA, Fomicheva DA, Iatsenko VA, Ivanov MS, Ashikhmina MS, Morozova OV, Iakovchenko NV. Influence of pre-treatment methods on quality indicators and mineral composition of plant milk from different sources of raw materials. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:967-978. [PMID: 37728318 DOI: 10.1002/jsfa.12992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/11/2023] [Accepted: 09/20/2023] [Indexed: 09/21/2023]
Abstract
BACKGROUND Pre-treatment of plant materials is essential in producing plant-based products and can affect their various organoleptic and physicochemical characteristics. This work aimed to study the effect of pre-treatment of vegetable raw materials, namely ultrasonic processing and freezing of raw materials under various low-temperature conditions, to obtain multiple types of vegetable milk and determine their characteristics. RESULTS It is shown that by applying a certain kind of pre-treatment of vegetable raw materials it is possible to adjust organoleptic parameters and the content of solids, protein, fat, carbohydrates, fiber and mineral composition of various types of vegetable milk from soy, rice, oats, wheat, peas, buckwheat, pumpkin seeds and lentils. Ultrasound pre-treatment allows increasing of polyphenol content by an average of 15-20% for all types of plant milk, except for lentil milk. The results showed that ultrasound treatment for 3 min had the most significant effect on the overall acceptability for lentils, pumpkin, rice and pea milk. Pre-freezing at a temperature regime of -17 and -85 °C contributed to an increase in Fe, K, Zn, Ca, Mg, Si and P by an average of 30-100%, depending on the plant material. CONCLUSION Pre-treatment of vegetable raw materials, including freezing and ultrasonic treatment, can positively affect the macro- and micronutrient composition of plant milk. However, the effect may vary depending on the type of raw material and processing conditions. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Filipp V Lavrentev
- Infochemistry Scientific Center, ITMO University, Saint Petersburg, Russia
| | | | - Valerii A Shiriaev
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | - Daria A Fomicheva
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | | | - Maksim S Ivanov
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
| | | | - Olga V Morozova
- Faculty of Biotechnologies (BioTech), ITMO University, Saint Petersburg, Russia
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Yang G, Xu J, Xu Y, Guan X, Ramaswamy HS, Lyng JG, Li R, Wang S. Recent developments in applications of physical fields for microbial decontamination and enhancing nutritional properties of germinated edible seeds and sprouts: a review. Crit Rev Food Sci Nutr 2023:1-32. [PMID: 37712259 DOI: 10.1080/10408398.2023.2255671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
Germinated edible seeds and sprouts have attracted consumers because of their nutritional values and health benefits. To ensure the microbial safety of the seed and sprout, emerging processing methods involving physical fields (PFs), having the characteristics of high efficiency and environmental safety, are increasingly proposed as effective decontamination processing technologies. This review summarizes recent progress on the application of PFs to germinating edible seeds, including their impact on microbial decontamination and nutritional quality and the associated influencing mechanisms in germination. The effectiveness, application scope, and limitation of the various physical techniques, including ultrasound, microwave, radio frequency, infrared heating, irradiation, pulsed light, plasma, and high-pressure processing, are symmetrically reviewed. Good application potential for improving seed germination and sprout growth is also described for promoting the accumulation of bioactive compounds in sprouts, and subsequently enhancing the antioxidant capacity under favorable PFs processing conditions. Moreover, the challenges and future directions of PFs in the application to germinated edible seeds are finally proposed. This review also attempts to provide an in-depth understanding of the effects of PFs on microbial safety and changes in nutritional properties of germinating edible seeds and a theoretical reference for the future development of PFs in processing safe sprouted seeds.
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Affiliation(s)
- Gaoji Yang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Juanjuan Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Yuanmei Xu
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiangyu Guan
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal, Canada
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Ireland
| | - Rui Li
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Shaojin Wang
- College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi, China
- Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA
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Zhao Q, Ma Y, Huang X, Song L, Li N, Qiao M, Li T, Hai D, Cheng Y. GABA Application Enhances Drought Stress Tolerance in Wheat Seedlings ( Triticum aestivum L.). PLANTS (BASEL, SWITZERLAND) 2023; 12:2495. [PMID: 37447056 DOI: 10.3390/plants12132495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 06/16/2023] [Accepted: 06/22/2023] [Indexed: 07/15/2023]
Abstract
In this study, the effects of γ-aminobutyric acid (GABA) on physio-biochemical metabolism, phenolic acid accumulation, and antioxidant system enhancement in germinated wheat under drought stress was investigated. The results showed that exogenous GABA reduced the oxidative damage in wheat seedlings caused by drought stress and enhanced the content of phenolics, with 1.0 mM being the most effective concentration. Six phenolic acids were detected in bound form, including p-hydroxybenzoic acid, vanillic acid, syringic acid, p-coumaric acid, ferulic acid, and sinapic acid. However, only syringic acid and p-coumaric acid were found in free form. A total of 1.0 mM of GABA enhanced the content of total phenolic acids by 28% and 22%, respectively, compared with that of drought stress, on day four and day six of germination. The activities of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H) and 4-coumarate coenzyme A ligase (4CL) were activated by drought stress plus GABA treatment. Antioxidant enzyme activities were also induced. These results indicate that GABA treatment may be an effective way to relieve drought stress as it activates the antioxidant system of plants by inducing the accumulation of phenolics and the increase in antioxidant enzyme activity.
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Affiliation(s)
- Qiuyan Zhao
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Yan Ma
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Xianqing Huang
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Lianjun Song
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Ning Li
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Mingwu Qiao
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Tiange Li
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Dan Hai
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Yongxia Cheng
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
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6
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Lan Y, Zhang W, Liu F, Wang L, Yang X, Ma S, Wang Y, Liu X. Recent advances in physiochemical changes, nutritional value, bioactivities, and food applications of germinated quinoa: A comprehensive review. Food Chem 2023; 426:136390. [PMID: 37307740 DOI: 10.1016/j.foodchem.2023.136390] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 04/28/2023] [Accepted: 05/13/2023] [Indexed: 06/14/2023]
Abstract
The production and consumption of functional foods has become an essential food industry trend. Due to its high nutritional content, quinoa is regarded as a super pseudocereal for the development of nutritious foods. However, the presence of antinutritional factors and quinoa's distinctive grassy flavor limit its food applications. Due to its benefits in enhancing the nutritional bioavailability and organoleptic quality of quinoa, germination has garnered significant interest. To date, there is no systematic review of quinoa germination and the health benefits of germinated quinoa. This review details the nutritional components and bioactivities of germinated quinoa, as well as the potential mechanisms for the accumulation of bioactive compounds during the germination process. Additionally, evidence supporting the health benefits of germinated quinoa, the current status of related product development, and perspectives for future research are presented. Thus, our research is likely to provide theoretical support for the use of germinated quinoa resources.
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Affiliation(s)
- Yongli Lan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Wengang Zhang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Academy of Agriculture and Forestry Sciences, Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining 810016, China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lei Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xijuan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Academy of Agriculture and Forestry Sciences, Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Xining 810016, China
| | - Shaobo Ma
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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Zhang YX, Zhang YD, Shi YP. Tracking Spatial Distribution Alterations of Multiple Endogenous Molecules during Lentil Germination by MALDI Mass Spectrometry Imaging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2124-2133. [PMID: 36652673 DOI: 10.1021/acs.jafc.2c07513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Exploring the spatial distribution alterations of metabolites during lentil germination is essential to reveal the nutritional value, physiological function, and metabolic pathway in lentils. Hence, an effective matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) method was established for the first time to visualize the spatial localization changes of 53 metabolites in lentils during germination for 12-72 h. The results of MALDI-MSI analysis showed that phosphatidylinositols, phosphatidylethanolamines, phosphatidylglycerols, and phosphatidic acids were mainly located in the cotyledons of lentils throughout the germination process, while triacylglycerols, phosphatidylcholines, diacylglycerols, amino acids, choline, and spermine spread throughout the lentil tissue at the initial stage of germination and gradually presented obvious distribution characteristics in the radicle with increasing germination time. Heat map analysis was used to visualize the correlations between lipid content changes and germination time, which supported the use of germinated lentils as nutraceutical or functional food.
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Affiliation(s)
- Yan-Xia Zhang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, Lanzhou 730000, P. R. China
- University of Chinese Academy of Sciences, Beijing 100049, P. R. China
| | - Yi-Da Zhang
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, Lanzhou 730000, P. R. China
| | - Yan-Ping Shi
- CAS Key Laboratory of Chemistry of Northwestern Plant Resources and Key Laboratory for Natural Medicine of Gansu Province, Chinese Academy of Sciences, Lanzhou Institute of Chemical Physics, Lanzhou 730000, P. R. China
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Baranzelli J, Somacal S, Monteiro CS, Mello RDO, Rodrigues E, Prestes OD, López-Ruiz R, Garrido Frenich A, Romero-González R, de Miranda MZ, Emanuelli T. Grain Germination Changes the Profile of Phenolic Compounds and Benzoxazinoids in Wheat: A Study on Hard and Soft Cultivars. Molecules 2023; 28:molecules28020721. [PMID: 36677783 PMCID: PMC9864386 DOI: 10.3390/molecules28020721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/04/2023] [Accepted: 01/07/2023] [Indexed: 01/12/2023] Open
Abstract
Pre-harvest sprouting is a frequent problem for wheat culture that can be simulated by laboratory-based germination. Despite reducing baking properties, wheat sprouting has been shown to increase the bioavailability of some nutrients. It was investigated whether wheat cultivars bearing distinct grain texture characteristics (BRS Guaraim, soft vs. BRS Marcante, hard texture) would have different behavior in terms of the changes in phytochemical compounds during germination. Using LC-Q-TOF-MS, higher contents of benzoxazinoids and flavonoids were found in the hard cultivar than in the soft one. Free phytochemicals, mainly benzoxazinoids, increased during germination in both cultivars. Before germination, soft and hard cultivars had a similar profile of matrix-bound phytochemicals, but during germination, these compounds have been shown to decrease only in the hard-texture cultivar, due to decreased levels of phenolic acids (trans-ferulic acid) and flavonoids (apigenin) that were bound to the cell wall through ester-type bonds. These findings confirm the hypothesis that hard and soft wheat cultivars have distinct behavior during germination concerning the changes in phytochemical compounds, namely the matrix-bound compounds. In addition, germination has been shown to remarkably increase the content of benzoxazinoids and the antioxidant capacity, which could bring a health-beneficial appeal for pre-harvested sprouted grains.
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Affiliation(s)
- Julia Baranzelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Sabrina Somacal
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Camila Sant’Anna Monteiro
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Renius de Oliveira Mello
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Eliseu Rodrigues
- Department of Food Science, Federal University of Rio Grande do Sul, Porto Alegre 91501-970, Rio Grande do Sul, Brazil
| | - Osmar Damian Prestes
- Department of Chemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
| | - Rosalía López-Ruiz
- Research Group ‘Analytical Chemistry of Contaminants’, Department of Chemistry and Physics, Research Center for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, 04120 Almeria, Spain
| | - Antonia Garrido Frenich
- Research Group ‘Analytical Chemistry of Contaminants’, Department of Chemistry and Physics, Research Center for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, 04120 Almeria, Spain
| | - Roberto Romero-González
- Research Group ‘Analytical Chemistry of Contaminants’, Department of Chemistry and Physics, Research Center for Mediterranean Intensive Agrosystems and Agri-Food Biotechnology (CIAIMBITAL), University of Almeria, 04120 Almeria, Spain
| | - Martha Zavariz de Miranda
- Grain Quality Laboratory, Brazilian Agricultural Research Corporation-Embrapa Trigo, Passo Fundo 99050-970, Rio Grande do Sul, Brazil
| | - Tatiana Emanuelli
- Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria, Santa Maria 97105-900, Rio Grande do Sul, Brazil
- Correspondence:
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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227835. [PMID: 36431936 PMCID: PMC9699357 DOI: 10.3390/molecules27227835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable.
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Ahmad I, Hao M, Li Y, Jianyou Z, Yuting D, Lyu F. Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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11
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Feng J, Xu B, Ma D, Hao Z, Jia Y, Wang C, Wang L. Metabolite identification in fresh wheat grains of different colors and the influence of heat processing on metabolites via targeted and non-targeted metabolomics. Food Res Int 2022; 160:111728. [DOI: 10.1016/j.foodres.2022.111728] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/13/2022] [Accepted: 07/19/2022] [Indexed: 01/21/2023]
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12
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Wang S, Wang S, Wang J, Peng W. Label-free quantitative proteomics reveals the mechanism of microwave-induced Tartary buckwheat germination and flavonoids enrichment. Food Res Int 2022; 160:111758. [DOI: 10.1016/j.foodres.2022.111758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 07/19/2022] [Accepted: 07/27/2022] [Indexed: 11/04/2022]
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Kaur S, Sachdev PA, Singh A, Surasani VKR. Utilisation of
Kinnow
peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Simranjeet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Poonam Aggarwal Sachdev
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- Department of Harvest and Post Harvest Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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14
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Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta. J FOOD QUALITY 2022. [DOI: 10.1155/2022/3891983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly (
) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly (
), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas
of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.
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15
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Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain. ACTA INNOVATIONS 2022. [DOI: 10.32933/actainnovations.45.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
The effect of microbial polysaccharide xanthan in the amount of 0.1-0.4% on the rheological characteristics of the dough from sprouted wheat grain and quality indicators of bread was studied. It was found that when xanthan gum is added, the dough's spreading and adhesion strength decreases, and the dough's resilience-elastic and plastic-viscous characteristics improve. Bread made from sprouted wheat grains with the addition of experimental dosages of xanthan has better structural-mechanical and physicochemical properties, as evidenced by higher indicators of crumb compressibility, specific volume, and moisture compared to the control sample. To obtain bread with the best quality indicators, it is recommended to use 0.3% xanthan.
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16
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Garutti M, Nevola G, Mazzeo R, Cucciniello L, Totaro F, Bertuzzi CA, Caccialanza R, Pedrazzoli P, Puglisi F. The Impact of Cereal Grain Composition on the Health and Disease Outcomes. Front Nutr 2022; 9:888974. [PMID: 35711559 PMCID: PMC9196906 DOI: 10.3389/fnut.2022.888974] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Accepted: 04/26/2022] [Indexed: 12/21/2022] Open
Abstract
Whole grains are a pivotal food category for the human diet and represent an invaluable source of carbohydrates, proteins, fibers, phytocompunds, minerals, and vitamins. Many studies have shown that the consumption of whole grains is linked to a reduced risk of cancer, cardiovascular diseases, and type 2 diabetes and other chronic diseases. However, several of their positive health effects seem to disappear when grains are consumed in the refined form. Herein we review the available literature on whole grains with a focus on molecular composition and health benefits on many chronic diseases with the aim to offer an updated and pragmatic reference for physicians and nutrition professionals.
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Affiliation(s)
- Mattia Garutti
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Gerardo Nevola
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Roberta Mazzeo
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Linda Cucciniello
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Fabiana Totaro
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
| | - Carlos Alejandro Bertuzzi
- Department of Anaesthesia and Intensive Care - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
| | - Riccardo Caccialanza
- Clinical Nutrition and Dietetics Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
| | - Paolo Pedrazzoli
- Department of Internal Medicine and Medical Therapy, University of Pavia, Pavia, Italy
- Medical Oncology Unit, Fondazione IRCCS Policlinico San Matteo, Pavia, Italy
| | - Fabio Puglisi
- Department of Medical Oncology - CRO Aviano, National Cancer Institute, IRCCS, Aviano, Italy
- Department of Medicine (DAME), University of Udine, Udine, Italy
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17
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HPLC analysis of vitexin and isovitexin content changes during mung bean germination. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01376-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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18
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Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein. Foods 2022; 11:foods11101373. [PMID: 35626943 PMCID: PMC9142102 DOI: 10.3390/foods11101373] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 05/01/2022] [Accepted: 05/07/2022] [Indexed: 12/13/2022] Open
Abstract
Tartary buckwheat protein (TBP) has promise as a potential source of novel natural nutrient plant protein ingredients. The modulating effects of microwave pretreatment at varying powers and times on the structure, functional properties, and antioxidant activities of germinated TBP were investigated. Compared with native germinated TBP, after microwave pretreatment, the content of free sulfhydryl groups in the germinated TBP increased, and the secondary structure changes showed a significant decrease in α-helix and an increase in random coil contents, and the intensity of the ultraviolet absorption peak increased (p < 0.05). In addition, microwave pretreatment significantly improved the solubility (24.37%), water-holding capacity (38.95%), emulsifying activity index (17.21%), emulsifying stability index (11.22%), foaming capacity (71.43%), and foaming stability (33.60%) of germinated TBP (p < 0.05), and the in vitro protein digestibility (5.56%) and antioxidant activities (DPPH (32.35%), ABTS (41.95%), and FRAP (41.46%)) of germinated TBP have also been improved. Among different treatment levels, a microwave level of 300 W/50 s gave the best results for the studied parameters. Specifically, microwave pretreatment could be a promising approach for modulating other germinated plant protein resources, as well as expanding the application of TBP.
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19
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Bae HG, Kim MJ. Antioxidant and anti-obesity effects of in vitro digesta of germinated buckwheat. Food Sci Biotechnol 2022; 31:879-892. [PMID: 35720456 PMCID: PMC9203653 DOI: 10.1007/s10068-022-01086-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 04/02/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022] Open
Abstract
Buckwheat germinated on days of 3, 5, and 7 was digested in vitro, and the antioxidant and anti-obesity effects of the digesta were evaluated. In vitro digesta of 5 days germinated buckwheat (GBD5) showed significantly higher antioxidant activity in DPPH, ABTS, total phenolic content, total flavonoid content, and ferric reducing antioxidant power by 5.3, 1.3, 2.0, 3.2, and 2.8-fold, respectively than in vitro digesta of non-germinated buckwheat. GBD5 exerted inhibitory effect on total lipid accumulation in 3T3-L1 adipocyte in a dose-dependent manner, with over 25% reduction at 400 µg/mL. Additionally, GBD5 significantly downregulated genes related to adipocyte differentiation and fat accumulation. GBD5 possessed different metabolite profiles compared to others such as higher content of γ-aminobutyric acid and succinic acid. Therefore, GBD5 has potent antioxidant effects and suppresses fat accumulation-related genes and proteins expression, which could act as a new functional substance.
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Affiliation(s)
- Hyun-Gyeong Bae
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
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20
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Bawa K, Brar JK, Singh A, Gupta A, Kaur H, Bains K. Wheatgrass powder enriched functional pasta: Techno-functional, phytochemical, textural, sensory and structural characterization. J Texture Stud 2022; 53:517-530. [PMID: 35363375 DOI: 10.1111/jtxs.12680] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/10/2022] [Accepted: 03/24/2022] [Indexed: 11/27/2022]
Abstract
Influence of semolina replacement with wheatgrass powder (WGP) (3-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increases the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00-4.22 min but increased the cooking loss (2.83-4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16-17.33 g/100 g), fiber (1.21-4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20-253.90 mg GAE/100 g and 47.41-202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while greenness (-a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from Scanning Electron Microscopy (SEM). Furthermore, cooking of pasta results in significant reduction in all the components in comparison to uncooked pasta. Fourier Transform Infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids and chlorophyll in WGP incorporated pasta. Overall acceptability scores of pastas with 9% WGP found to have highest (7.57), and with increase in further level of WGP, sensory scores decreased (6.55). Moreover, principal component analysis also compliments the sensory results for 9% WGP incorporated pasta.
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Affiliation(s)
- Keshavdeep Bawa
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
| | - Jaswinder Kaur Brar
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Antima Gupta
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Harpreet Kaur
- Research Fellow, Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab
| | - Kiran Bains
- Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab
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21
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Mir RA, Nazir M, Naik S, Mukhtar S, Ganai BA, Zargar SM. Utilizing the underutilized plant resources for development of life style foods: Putting nutrigenomics to use. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 171:128-138. [PMID: 34998100 DOI: 10.1016/j.plaphy.2021.12.038] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 12/26/2021] [Accepted: 12/30/2021] [Indexed: 06/14/2023]
Abstract
Sufficient amount of minerals, vitamins, and proteins in human diet play indispensable role in maintaining the active metabolism for better human health. All the essential nutrients that are requisite for an individual's survival are acquired from plants as well as animals. Micronutrients and macronutrients directly influence the metabolic pathways and their deficiencies play a substantial role in development of manifold disorders. In addition to environmental factors, quality and quantity of foods are key factors in maintaining the human health. Transition from healthy to diseased state is concurrent with the pattern of gene expression that is largely influenced by nutrition and environment. A combined approach to study the influence of nutrition on expression of numerous genes can be well explored through nutrigenomic studies. Nutrigenomics includes studies wherein applied genomics is used to investigate nutritional science to understand the compartmentalization of genes that influence the cause of diet-related complications. This review describes the role of underutilized crops as frontline foods to circumvent the health complications through the nutrigenomic studies. Further dynamics of nutrigenomic tools to study the impact of nutrition on the changing pattern of genome stability and gene expression for developing precise safety measures against wide range of health ailments linked to metabolic networks. Additionally, this review provides detailed information on nutrigenomic studies undertaken to unravel the potential of underutilized crops to augment the human health and to carry the agronomic/genomic approaches to enhance nutritional profile of underutilized crops to overcome diet-related disorders.
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Affiliation(s)
- Rakeeb Ahmad Mir
- Department of Biotechnology, School of Biosciences and Biotechnology, Baba Ghulam Shah Badshah University, Rajouri, Jammu and Kashmir, 185131, India
| | - Muslima Nazir
- Centre of Research for Development, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, 190006, India
| | - Samiullah Naik
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
| | - Shazia Mukhtar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India
| | - Bashir Ahmad Ganai
- Centre of Research for Development, University of Kashmir, Hazratbal, Srinagar, Jammu and Kashmir, 190006, India
| | - Sajad Majeed Zargar
- Proteomics Laboratory, Division of Plant Biotechnology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Jammu and Kashmir, 190025, India.
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22
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Azeez SO, Chinma CE, Bassey SO, Eze UR, Makinde AF, Sakariyah AA, Okubanjo SS, Danbaba N, Adebo OA. Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112734] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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23
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Bobade H, Singh A, Sharma S, Gupta A, Singh B. Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16132] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hanuman Bobade
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Antima Gupta
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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24
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MUÑOZ-LLANDES CB, GUZMÁN-ORTIZ FA, ROMÁN-GUTIÉRREZ AD, PALMA-RODRÍGUEZ HM, CASTRO-ROSAS J, HERNÁNDEZ-SÁNCHEZ H, ZAMORA-NATERA JF, VARGAS-TORRES A. Effect of germination time on protein subunits of Lupinus angustifolius L. and its influence on functional properties and protein digestibility. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.90821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Sharma S, Sharma R, Singh B. Influence of bioprocessing treatments on phytochemical and functional properties,
in vitro
digestibility, protein secondary structure and morphological characteristics of Indian barnyard millet flour. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15527] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Rajan Sharma
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Baljit Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
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26
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Toro MT, Ortiz J, Becerra J, Zapata N, Fierro P, Illanes M, López MD. Strategies of Elicitation to Enhance Bioactive Compound Content in Edible Plant Sprouts: A Bibliometric Study. PLANTS (BASEL, SWITZERLAND) 2021; 10:2759. [PMID: 34961237 PMCID: PMC8709354 DOI: 10.3390/plants10122759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Revised: 12/09/2021] [Accepted: 12/09/2021] [Indexed: 05/13/2023]
Abstract
Vegetable sprouts are a food source that presents high content of bioactive compounds which can also be enhanced through elicitation mechanisms. To better understand the scientific production and research trends on this topic, a bibliometric analysis by means of the Web of Science database was carried out. The results showed significant growth in research on the elicitation of edible plants sprouts. The three most productive journals were the Journal of Agricultural and Food Chemistry, followed by Food Chemistry and LWT-Food Science and Technology. The co-occurrence of keyword analysis of the different authors showed that the main research topics in this domain were 'germination', 'antioxidant activity', 'sprouts', 'glucosinolates' and 'phenolics'. The countries with the highest number of scientific publications were China, followed by India and USA. The productivity patterns of the authors conformed to Lotka's law. This study provides an overview of research on elicitation to enrich bioactive compounds in sprouts, and the need to review and update the trends on this subject.
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Affiliation(s)
- María Trinidad Toro
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez 595, Chillán 3812120, Chile; (M.T.T.); (N.Z.); (P.F.); (M.I.)
| | - Jaime Ortiz
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, Santos Dumont 964, Santiago 8320000, Chile;
| | - José Becerra
- Natural Products Chemistry Laboratory, Department of Botany, Faculty of Natural and Oceanographic Sciences, University of Concepción, Víctor Lamas 1290, Concepción 4070386, Chile;
| | - Nelson Zapata
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez 595, Chillán 3812120, Chile; (M.T.T.); (N.Z.); (P.F.); (M.I.)
| | - Paulo Fierro
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez 595, Chillán 3812120, Chile; (M.T.T.); (N.Z.); (P.F.); (M.I.)
| | - Marcelo Illanes
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez 595, Chillán 3812120, Chile; (M.T.T.); (N.Z.); (P.F.); (M.I.)
| | - María Dolores López
- Department of Plant Production, Faculty of Agronomy, University of Concepcion, Avenida Vicente Mendez 595, Chillán 3812120, Chile; (M.T.T.); (N.Z.); (P.F.); (M.I.)
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27
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Kaur H, Singh B, Singh A. Comparison of dietary fibers obtained from seven Indian cereal grains. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103331] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040246] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Cereal products are staple foods highly appreciated and consumed worldwide. Nonetheless, due to the presence of gluten proteins, and other co-existing compounds such as amylase-trypsin inhibitors and fermentable short-chain carbohydrates in those products, their preference by consumers has substantially decreased. Gluten affects the small gut of people with celiac disease, triggering a gut inflammation condition via auto-immune response, causing a cascade of health disorders. Amylase-trypsin inhibitors and fermentable short-chain carbohydrate compounds that co-exists with gluten in the cereal-based foods matrix have been associated with several gastrointestinal symptoms in non-celiac gluten sensitivity. Since the symptoms are somewhat overlapped, the relation between celiac disease and irritable bowel syndrome has recently received marked interest by researchers. Sourdough fermentation is one of the oldest ways of bread leavening, by lactic acid bacteria and yeasts population, converting cereal flour into attractive, tastier, and more digestible end-products. Lactic acid bacteria acidification in situ is a key factor to activate several cereal enzymes as well as the synthesis of microbial active metabolites, to positively influence the nutritional/functional and health-promoting benefits of the derived products. This review aims to explore and highlight the potential of sourdough fermentation in the Food Science and Technology field.
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29
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Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R. Sprouting Time Affects Sorghum ( Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods 2021; 10:foods10102285. [PMID: 34681334 PMCID: PMC8534832 DOI: 10.3390/foods10102285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/17/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022] Open
Abstract
Despite being considered a climate-resilient crop, sorghum is still underutilized in food processing because of the limited starch and protein functionality. For this reason, the objective of this study was to investigate the effect of sprouting time on sorghum functional properties and the possibility to exploit sprouted sorghum in bread making. In this context, red sorghum was sprouted for 24, 36, 48, 72, and 96 h at 27 °C. Sprouting time did not strongly affect the sorghum composition in terms of total starch, fiber, and protein contents. On the other hand, the developed proteolytic activity had a positive effect on oil-absorption capacity, pasting, and gelation properties. Conversely, the increased α-amylase activity in sprouted samples (≥36 h) altered starch functionality. As regards sorghum-enriched bread, the blends containing 48 h-sprouted sorghum showed high specific volume and low crumb firmness. In addition, enrichment in sprouted sorghum increased both the in vitro protein digestibility and the slowly digestible starch fraction of bread. Overall, this study showed that 48 h-sprouted sorghum enhanced the bread-making performance of wheat-based products.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Rubina Rumler
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Sofia Speranza
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Correspondence:
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
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30
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Kefir Culture-Mediated Fermentation to Improve Phenolic-Linked Antioxidant, Anti-Hyperglycemic and Human Gut Health Benefits in Sprouted Food Barley. Appl Microbiol 2021. [DOI: 10.3390/applmicrobiol1020026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The bioprocessing strategy is an effective approach to improve bioavailability and stability of bioactive compounds for designing functional foods and ingredients. In this study, food barley was bio-transformed to improve functional bioactives by sprouting, coupled with beneficial lactic acid bacteria (LAB)-based fermentation. Dairy Kefir culture with mixed beneficial LAB strains was targeted to ferment aqueous slurries of sprouted hulless food barley flour (unpigmented, purple, and black barley) for 72 h, and modulation of phenolic-linked antioxidant and anti-hyperglycemic functionalities were evaluated using in vitro assay models. The biochemical parameters analyzed were total soluble phenolic (TSP) content, profile of phenolic compounds, total antioxidant activity, and anti-hyperglycemic property-relevant α-amylase and α-glucosidase enzyme inhibitory activities. Furthermore, human gut health benefits of relevant properties of fermented slurries of barley flour were also evaluated based on growth of Kefir culture and subsequent determination of anti-bacterial potential against pathogenic human ulcer causing bacteria Helicobacter pylori. Kefir culture-mediated fermentation of 48-h sprouted barley flours improved the TSP content and associated antioxidant and anti-hyperglycemic functionalities. Additionally, anti-bacterial potential against H. pylori and sustaining active growth of viable LAB cells above the minimum level required for probiotic activity were also observed in fermented food barley flour slurries.
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31
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Shevkani K, Kaur M, Singh N. Composition, pasting, functional, and microstructural properties of flours from different split dehulled pulses (
dhals
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15485] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture Central University of Punjab Bathinda151401India
| | - Manmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar143005India
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32
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Kewuyemi YO, Kesa H, Adebo OA. Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products. Crit Rev Food Sci Nutr 2021; 62:7866-7904. [PMID: 33970701 DOI: 10.1080/10408398.2021.1920569] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries. Recent interest in this technology has opened the possibilities of complementing existing processes with 3DFP for better value addition. Fermentation and malting are age-long traditional food processes known to improve food value, functionality, and beneficial health constituents. Several studies have demonstrated the applicability of 3D printing to manufacture varieties of food constructs, especially cereal-based, from root and tubers, fruit and vegetables as well as milk and milk products, with potential for much more value-added products. This review discusses the extrusion-based 3D printing of foods and the major factors affecting the process development of successful edible 3D structures. Though some novel food products have emanated from 3DFP, considering the beneficial effects of traditional food processes, particularly fermentation and malting in food, concerted efforts should also be directed toward developing 3D products using substrates from these conventional techniques. Such experimental findings will significantly promote the availability of minimally processed, affordable, and convenient meals customized in complex geometric structures with enhanced functional and nutritional values.
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Affiliation(s)
- Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Hema Kesa
- School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Gauteng, South Africa
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33
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Liu H, Li Z, Zhang X, Liu Y, Hu J, Yang C, Zhao X. The effects of ultrasound on the growth, nutritional quality and microbiological quality of sprouts. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.065] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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34
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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35
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Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.040] [Citation(s) in RCA: 65] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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36
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Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110749] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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37
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Singh A, Bobade H, Sharma S, Singh B, Gupta A. Enhancement of Digestibility of Nutrients (In vitro), Antioxidant Potential and Functional Attributes of Wheat Flour Through Grain Germination. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:118-124. [PMID: 33635513 DOI: 10.1007/s11130-021-00881-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 01/27/2021] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
Wheat grains were germinated at different time (12, 24, 36, and 48 h) and temperature (25, 30, and 35°C) to enhance the functionality of resultant flour. Results revealed that an increase in germination time and temperature enhanced the in vitro digestibility of starch (10.35-42.30 %) and proteins (6.31-44.02 %) owing to their depolymerization by hydrolytic enzymes. Total phenolic and flavonoid content of wheat during germination at variable conditions were enhanced significantly (p < 0.05) from 3.62 to 5.54 mg GAE/g and 32.06 to 54.33 mg QE/100 g, respectively. Germination at elevated temperature (35°C) for a prolonged time (48 h) increased the DPPH RSA by 58.85 %, reducing power by 80.40 % and metal chelating activity by 112.26 % as a result of the structural breakdown of bound phenolics. Increased activity of hydrolytic enzymes also results in a continuous reduction in the viscosity and lightness values of wheat flour. Tailored germination, therefore, can be offered as a tool to increase the nutrient digestibility and bioactive potential of wheat thus resulting in producing the naturally modified flour with enhanced functionality.
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Affiliation(s)
- Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India.
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India
| | - Antima Gupta
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, 141004, India
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38
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Mencin M, Abramovič H, Jamnik P, Mikulič Petkovšek M, Veberič R, Terpinc P. Abiotic stress combinations improve the phenolics profiles and activities of extractable and bound antioxidants from germinated spelt (Triticum spelta L.) seeds. Food Chem 2020; 344:128704. [PMID: 33261998 DOI: 10.1016/j.foodchem.2020.128704] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 11/09/2020] [Accepted: 11/18/2020] [Indexed: 01/06/2023]
Abstract
The aim of this study was to investigate the effects of germination of spelt seeds under different stress conditions on the antioxidant characteristics of their extractable and bound phenolics. Germination under combined stress of 25 mM NaCl and 50 mM sorbitol without subsequent mechanical stress had considerable impact on total phenolics contents and scavenging activities against different free radicals (DPPH, ABTS+, O2-, ROO). Alkaline hydrolysis of extracts from germinated seeds provided the majority of their phenolic acids, where ferulic and p-coumaric acids were the most representative. The phenolics liberated from their bound form also had greater antioxidant activities. For the extractable phenolics, p-coumaric hexoside increased the most (146%), while among the bound phenolics identified, the highest relative increase was for p-coumaric acid (171%). The germinated seeds showed no effects on intracellular oxidation in cells of the yeast Saccharomyces cerevisiae.
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Affiliation(s)
- Marjeta Mencin
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Helena Abramovič
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Polona Jamnik
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | | | - Robert Veberič
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
| | - Petra Terpinc
- Biotechnical Faculty, University of Ljubljana, SI-1111 Ljubljana, Slovenia.
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39
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Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186244] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.
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40
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Liu Y, Su C, Saleh ASM, Wu H, Zhao K, Zhang G, Jiang H, Yan W, Li W. Effect of germination duration on structural and physicochemical properties of mung bean starch. Int J Biol Macromol 2020; 154:706-713. [PMID: 32194124 DOI: 10.1016/j.ijbiomac.2020.03.146] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 01/02/2020] [Accepted: 03/16/2020] [Indexed: 01/08/2023]
Abstract
Mung bean seeds were germinated at 25 °C for 12, 24, 36, 48, 60 and 72 h. Changes in structural and physicochemical properties of mung bean starch during germination were investigated. Microscopy analysis showed germination did not change the shape of starch granules, but granules isolated from germinated mung bean starch exhibited dents surface structure compared with smooth surface of native starch. The molecular weight of starch isolated from germinated mung bean was found to be smaller than that of native ones. Although germinated mung bean showed greater crystallinity than that of native sample, the germination did not change the crystalline structure type of starch (C-type). Moreover, solubility and swelling power of starch varied depending on germination duration and testing temperature. Peak viscosity and trough viscosity slightly decreased as germination prolonged to 72 h. Furthermore, starch isolated from mung bean germinated for 12 h showed greater enthalpy (ΔH) than that of starch isolated from native sample; while, ΔH decrease as germination time prolonged from 36 to 72 h. The obtained results may help in understanding the influence of germination on functional properties of mung bean starch and choosing appropriate applications to promote utilization of mung bean starch in food industry.
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Affiliation(s)
- Yu Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Guoquan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China.
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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41
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Xu M, Jin Z, Gu Z, Rao J, Chen B. Changes in odor characteristics of pulse protein isolates from germinated chickpea, lentil, and yellow pea: Role of lipoxygenase and free radicals. Food Chem 2020; 314:126184. [PMID: 31954939 DOI: 10.1016/j.foodchem.2020.126184] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 11/30/2022]
Abstract
In this study, pulse protein isolates (PPIs) were extracted from 0, 1, 3, and 5 days germinated chickpea, lentil, and yellow pea flours by alkaline extraction-isoelectric precipitation method. The germination time had negligible impact on the proximate composition of PPIs. In total, 67 volatiles in PPIs were identified via HS-SPME-GC-MS/O. Among all the identified volatile components, seven of them, including hexanal (11), (E)-2-octen-1-ol (7), (E,Z)-2,6-nonadienal (17), 3-octen-2-one (33), 3,5-octadien-2-one (34), 2-methoxy-3-isopropylpyrazine (56), and 2-methoxy-3-(1-methylpropyl)pyrazine (57), contributed to the beany-related odor of PPIs but much less than that in raw flours. However, the overall beany-related odor of PPIs increased when the germination time exceeded 1 day. Both the activity of lipoxygenase and the free radical populations in PPIs were positively related to the overall beany-related odor. Our findings are crucial for the preparation of germinated pulse proteins with improved functionality but without increasing undesirable odor.
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Affiliation(s)
- Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Zixuan Gu
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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42
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Ghumman A, Singh N, Kaur A. Influence of sprouting on phenolic composition and starch characteristics of lentil and horse gram. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14423] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Atinder Ghumman
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
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43
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Comparative evaluation of physicochemical, nutritional and molecular interactions of flours from different cereals as affected by germination duration. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00364-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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44
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Sexually Dimorphic Response of Increasing Dietary Intake of High Amylose Wheat on Metabolic and Reproductive Outcomes in Male and Female Mice. Nutrients 2019; 12:nu12010061. [PMID: 31881677 PMCID: PMC7019933 DOI: 10.3390/nu12010061] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/11/2019] [Accepted: 12/18/2019] [Indexed: 02/07/2023] Open
Abstract
High amylose wheat (HAW) has a higher resistant starch content and lower glycaemic index than standard amylose wheat (SAW), which may be associated with health benefits. This study aimed to determine the effects of replacing SAW with HAW on metabolic and reproductive parameters in male and female mice. Male and female C57BL/6 mice were randomly divided into groups (n = 8/group/sex) and fed either a SAW65 (65% SAW w/w; control), HAW35 (35% HAW w/w), HAW50 (50% HAW w/w) or HAW65 (65% HAW w/w) diet for eight weeks. In male but not female, the HAW65 group had a lower abdominal circumference, relative total fat mass, relative gonadal fat mass and plasma leptin concentration compared to the HAW35 group. There were no differences in fasting blood glucose concentrations or plasma concentrations of cholesterol, triglycerides or non-esterified fatty acids between groups in either males or females. The HAW-fed males had a higher testicular weight and HAW-fed females spent less time in diestrus and a longer time in metestrus compared to the SAW-fed mice. Higher dietary intake of HAW appears to reduce abdominal fat deposition compared to the lower level of HAW in a sexually dimorphic manner. The impacts on reproductive parameters in the HAW-fed mice require further investigation.
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45
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Bekkering CS, Tian L. Thinking Outside of the Cereal Box: Breeding Underutilized (Pseudo)Cereals for Improved Human Nutrition. Front Genet 2019; 10:1289. [PMID: 31921317 PMCID: PMC6933008 DOI: 10.3389/fgene.2019.01289] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Accepted: 11/22/2019] [Indexed: 11/30/2022] Open
Abstract
Cereal grains have historically played a critical role in sustaining the caloric needs of the human population. The major cereal crops, wheat, rice, and maize, are widely cultivated and have been subjected to biofortification to enhance the vitamin and mineral nutrient content of grains. In contrast, grains of several other cereals as well as non-grass pseudocereals are naturally rich in micronutrients, but have yet to be explored for broad-scale cultivation and consumption. This mini review focuses on the micronutrient and phytochemical profiles of a few emerging (pseudo)cereals and examines the current constraints of their integration into the global food system. Prospects of leveraging whole genome sequence information and modern breeding technologies to promote the breeding and accessibility of these crops are also discussed.
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Affiliation(s)
| | - Li Tian
- Department of Plant Sciences, University of California, Davis, Davis, CA, United States
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46
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Ramakrishna R, Sarkar D, Shetty K. Metabolic stimulation of phenolic biosynthesis and antioxidant enzyme response in dark germinated barley ( Hordeum vulgare L.) sprouts using bioprocessed elicitors. Food Sci Biotechnol 2019; 28:1093-1106. [PMID: 31275709 PMCID: PMC6595084 DOI: 10.1007/s10068-018-0535-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 11/20/2018] [Accepted: 12/06/2018] [Indexed: 12/20/2022] Open
Abstract
Sprouting and seed elicitor treatments stimulate the biosynthesis of health relevant phenolic bioactives in plants partly by upregulating proline-associated pentose phosphate pathway (PAPPP). This study investigated the upregulation of PAPPP-linked and antioxidant enzyme associated metabolic responses in elicitor-treated barley (Hordeum vulgare L.) sprouts previously established with stimulation of health relevant phenolic bioactives. Barley seeds were treated with bioprocessed elicitors marine protein hydrolysates (GroPro®, GP) and soluble chitosan oligosaccharide and germinated under dark conditions. Upregulation of PAPPP and subsequent stimulation of phenolic biosynthesis and antioxidant enzyme responses were monitored at day 2, 4, and 6 of sprouting. High PAPPP-linked antioxidant enzyme responses were observed at early stages of germination with selected doses of GP treatments, especially in cv. Pinnacle. Total soluble phenolic content remained at higher level, while guaiacol peroxidase activity increased over the course of sprouting indicating increased phenolic polymerization to support structural needs of sprouts.
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Affiliation(s)
| | - Dipayan Sarkar
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
| | - Kalidas Shetty
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108 USA
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47
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Sharma S, Singh A, Singh B. Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1357] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - A. Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - B. Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
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Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound. Food Chem 2019; 283:239-247. [DOI: 10.1016/j.foodchem.2018.12.136] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 12/30/2018] [Accepted: 12/31/2018] [Indexed: 12/24/2022]
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49
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Singh A, Sharma S, Singh B, Kaur G. In vitro nutrient digestibility and antioxidative properties of flour prepared from sorghum germinated at different conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3077-3089. [PMID: 31205362 PMCID: PMC6542909 DOI: 10.1007/s13197-019-03804-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/23/2019] [Accepted: 04/30/2019] [Indexed: 11/30/2022]
Abstract
Germination can be used as a bio-processing practice to enhance the digestibility of nutrient and improve the bioactive compounds and rheological properties of food grains. In the present study, effect of germination time 12, 24, 36 and 48 h and temperature 25, 30 and 35 °C on carbohydrate profile, enzyme activity, in vitro nutrient digestibility, antioxidant activity, bioactive components and rheological characteristics of sorghum was examined. As time and temperature for germination progressed, it considerably enhance the activity of diastase enzyme and also the sugar content by hydrolysis of starch and further enhance the in vitro digestibility of starch by 10.50-36.25%. Germinated sorghum had high in vitro protein digestibility and it ranges from 57.50 to 77.91% as compared to native sorghum (54.09%). Germination of sorghum for longer time period at elevated conditions appreciably improve the antioxidant activity by 4.24-52.96%, total phenolic content and flavonoid content by 1.60-4.09 mgGAE/g and 60.30-94.03 mgQE/100 g, respectively Similarly reducing power increased from 29.27 to 47.19 µg AAE/g and metal chelating activity enhanced 19.48-52.09% as period for germination goes from 12 to 48 h and temperature from 25 to 35 °C. Increased enzyme activity during germination degrades the starch and thus lowers down the peak and final viscosity of sorghum. Increased enzymatic activity and higher antioxidant activity also lower down the lightness value by 12.48% while a* was increased by 6.78%. Germination of sorghum thus offers a tool to increase the nutrient digestibility and bioactive potential of sorghum without any chemical or genetic engineering.
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Affiliation(s)
- Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004 India
| | - Gurkirat Kaur
- Electron Microscopy and Nanoscience Lab, Punjab Agricultural University, Ludhiana, Punjab 141004 India
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50
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Choi J, Kim J, Min DY, Jung E, Lim Y, Shin SY, Lee YH. Inhibition of TNFα-induced interleukin-6 gene expression by barley (Hordeum vulgare) ethanol extract in BV-2 microglia. Genes Genomics 2019; 41:557-566. [PMID: 30796706 DOI: 10.1007/s13258-018-00781-8] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2018] [Accepted: 12/26/2018] [Indexed: 01/01/2023]
Abstract
BACKGROUND Inflammation in the central nervous system is closely associated with pathological neurodegenerative diseases as well as psychiatric disorders. Prolonged activation of microglia can produce many inflammatory mediators, which may result in pathological neurotoxic side effects. Interleukin (IL)-6 serves as a hallmark of the injured brain. OBJECTIVE Whole grains are known to contain many bioactive components. However, little information is available about anti-neuroinflammatory effects of grains in the CNS. This study aims to investigate the effect of Hordeum vulgare ethanol extract (HVE) on the suppression of IL-6 expression in BV2 microglia. METHODS Inhibitory effects of HVE on IL-6 expression were analyzed by immunoblot anaysis, immunofluoresce microscopic analysis, reverse transcription-polymerase chain reaction, and luciferase promoter reporter assay. RESULTS HVE inhibited TNFα-induced phosphorylation of IKKα/β, IκB, and p65/RelA NF-κB. TNFα-induced IL-6 mRNA expression and promoter activity were reduced by HVE. Point mutation of NF-κB-binding site within the IL-6 gene promoter abolished TNFα-induced reporter activity, whereas exogenous expression of p65 NF-κB enhanced IL-6 promoter activity. CONCLUSION NF-κB-binding site within the IL-6 promoter region is a HVE target element involved in the inhibition of TNFα-induced IL-6 gene transcription. HVE inhibits TNFα-induced IL-6 expression via suppression of NF-κB signaling in BV2 microglial cells.
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Affiliation(s)
- Jihye Choi
- Department of Biological Sciences, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
| | - Juhwan Kim
- Department of Biological Sciences, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
| | - Dong Yeong Min
- Department of Biological Sciences, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
| | - Euitaek Jung
- Department of Biological Sciences, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
| | - Yoongho Lim
- Division of Bioscience and Biotechnology, BMIC, Konkuk University, Seoul, 05029, Republic of Korea
| | - Soon Young Shin
- Department of Biological Sciences, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
- Cancer and Metabolism Institute, Konkuk University, Seoul, 05029, Republic of Korea
| | - Young Han Lee
- Department of Biological Sciences, Sanghuh College of Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea.
- Cancer and Metabolism Institute, Konkuk University, Seoul, 05029, Republic of Korea.
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