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Amat T, Assifaoui A, Buczkowski J, V C Silva J, Schmitt C, Saurel R. Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH. Food Chem 2024; 458:140176. [PMID: 38959801 DOI: 10.1016/j.foodchem.2024.140176] [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: 02/23/2024] [Revised: 05/19/2024] [Accepted: 06/19/2024] [Indexed: 07/05/2024]
Abstract
Faba bean ingredients are rich in proteins and good sources of calcium (Ca), although containing phytic acid (PA) molecules. PA, a polyphosphate compound, can affect the bioavailability of minerals/proteins through complex formation. This study evaluates the impact of two extraction processes, Alkaline Extraction-IsoElectric Precipitation (AE-IEP) and Sequential Extraction (SE), on the ability of faba bean globulin systems to bind added calcium ions. Increasing concentrations of CaCl2 were introduced into 2.5% (w/v) protein dispersions at pHs 4.5, 5.5, 6.5, and 7.5, and free Ca monitored. Near the isoelectric point of globulin (pH ∼ 4-5), Ca binding capacity was found to be low. At higher pHs, significant Ca chelation occurred, initially attributed to free PA binding sites, resulting in the formation of insoluble complexes and subsequent protein precipitation. The AE-IEP globulin fraction exhibited a higher Ca binding capacity than the SE globulin, attributed to its higher PA and lower initial Ca concentrations.
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Affiliation(s)
- Tiffany Amat
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Ali Assifaoui
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Johann Buczkowski
- Nestlé Research, Nestlé Institute of Food Sciences, Department of Nutrient Technology, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
| | - Juliana V C Silva
- Nestlé Research, Nestlé Institute of Food Sciences, Department of Nutrient Technology, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
| | - Christophe Schmitt
- Nestlé Research, Nestlé Institute of Food Sciences, Department of Nutrient Technology, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland
| | - Rémi Saurel
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France.
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Wehrmaker AM, de Groot W, Jan van der Goot A, Keppler JK, Bosch G. In vitro digestibility and solubility of phosphorus of three plant-based meat analogues. J Anim Physiol Anim Nutr (Berl) 2024; 108 Suppl 1:24-35. [PMID: 38576126 DOI: 10.1111/jpn.13956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 01/21/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024]
Abstract
Interest in plant-based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digestive properties of sterilized plant-based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bean concentrate. Mixed materials were processed into model meat analogues using shear cell technology. Products were canned in water or gravy and sterilized. An animal-based canned pet food was made as a reference. Products sampled at the processing steps (mixing, shearing, sterilization) were digested in vitro. Samples of digestate were taken at the gastric phase (0 and 120 min) and small intestinal phase (120, 200, 280, and 360 min) for analysis of protein hydrolysis. The extent digestion of nitrogen and dry matter was determined at the end of incubation. Total phosphorus, soluble phosphorus after acid treatment, and after acid and enzymatic treatment were determined. The degree of hydrolysis after gastric digestion was low but increased immediately in the small intestinal phase; products based on pea had the highest values (56%). Nitrogen digestibility was above 90% for all materials at each processing step, indicating that bioactive compounds were absent or inactivated in the protein isolates and concentrate. Phytate seemed to play a minor role in meat analogues, but phosphorus solubility was influenced by processing. Shearing decreased soluble phosphorus, but this effect was partly reversed by sterilization. Nutrient digestibility as well as phosphorus solubility in plant-based products was higher than or comparable with the reference pet food. These findings show that the digestive properties of the tested plant-based meat analogues do not limit the supply of amino acids and phosphorus.
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Affiliation(s)
- Ariane Maike Wehrmaker
- Saturn Petcare GmbH, Senator-Mester-Straße 1, Bremen, Germany
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | - Wouter de Groot
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | | | - Guido Bosch
- Animal Nutrition Group, Wageningen University, Wageningen, the Netherlands
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Azcuy RL, Casaretto ME, Márquez L, Hernández AJ, Morales GA. Evaluation of Phytase Impact on In Vitro Protein and Phosphorus Bioaccessibility of Two Lupin Species for Rainbow Trout ( Oncorhynchus mykiss). AQUACULTURE NUTRITION 2024; 2024:2697729. [PMID: 38213755 PMCID: PMC10781528 DOI: 10.1155/2024/2697729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 12/14/2023] [Accepted: 12/16/2023] [Indexed: 01/13/2024]
Abstract
Legumes are an important source of protein, lipids, and other essential nutrients. As the demand for protein and lipids continues to surge on a global scale, there is a growing interest in incorporating legumes into aquafeeds. This shift is driven not only by the escalating growth of the aquaculture sector in recent years but also by the imperative to diminish the dependency on traditional resources like fishmeal (FM) and fish oil. Amongst legumes, different lupin species had been identified as a potential protein source to partially reduce the inclusion of FM in countries such as Australia, Chile, and the European Union. A comprehensive evaluation of their nutritional profiles, overall characteristics, and potential antinutritional factors is essential for informed utilization and the implementation of nutritional enhancement strategies. In pursuit of this goal, an in vitro gastrointestinal simulation system was devised to replicate the digestive conditions of rainbow trout (Oncorhynchus mykiss). The study focused on determining the bioaccessibility of protein and phosphorus within two sweet lupin varieties (alkaloids < 0.05) with high (Lupinus mutabilis) and low (Lupinus angustifolius) native phytic acid content evaluated as whole (W) or dehulled (D) seeds meals and the effect of a single dose of phytase (2,500 FTU/kg DM). Additionally, regular soybean meal (SBM) served as reference (10 treatments with 3 replicates). A 2,500 FTU/kg DM phytase dose increased the levels of PO4-3 released throughout the intestinal phase by 122.6% for L. mutatabilis W, 116.3% for L. mutatabilis D, 65.2% for L. angustifolius W, 59.0% for L. angustifolius D, and 91.8% for SBM compared to controls without phytase. The bioaccessibility of amino acids in varieties treated with phytase increased with respect to the control without phytase. L. mutabilis was found to be a potentially viable alternative as a good quality protein source for the manufacture of environmentally friendly aquafeeds.
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Affiliation(s)
- Rosendo L. Azcuy
- Facultad de Agronomía, Departamento de Producción Animal, Cátedra de Acuicultura, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Matías E. Casaretto
- Facultad de Agronomía, Departamento de Producción Animal, Cátedra de Acuicultura, Universidad de Buenos Aires, Buenos Aires, Argentina
| | - Lorenzo Márquez
- Centro de Investigación, Innovación y Creación UCT, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
- Núcleo de Investigación en Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
| | - Adrián J. Hernández
- Núcleo de Investigación en Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco, Chile
| | - Gabriel A. Morales
- Facultad de Agronomía, Departamento de Producción Animal, Cátedra de Acuicultura, Universidad de Buenos Aires, Buenos Aires, Argentina
- Instituto de Investigaciones en Producción Animal, Consejo Nacional de Investigaciones Científicas y Técnicas INPA–CONICET, Buenos Aires, Argentina
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Emkani M, Moundanga S, Oliete B, Saurel R. Protein composition and nutritional aspects of pea protein fractions obtained by a modified isoelectric precipitation method using fermentation. Front Nutr 2023; 10:1284413. [PMID: 38024383 PMCID: PMC10652897 DOI: 10.3389/fnut.2023.1284413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Accepted: 10/09/2023] [Indexed: 12/01/2023] Open
Abstract
Pea albumins are promising for their nutritional, biological, and techno-functional properties. However, this fraction is usually discarded in the industry due to its low protein content compared to globulin fraction and the presence of some anti-nutritional compounds. In the present study, we used an alternative method of pea protein extraction based on alkaline solubilization/isoelectric precipitation in which the reduction of pH was achieved by lactic acid fermentation using specific starters instead of mineral acids. Hence, the main objective of this study was to examine the protein profile and the content of anti-nutritional and nutritional active compounds in pea albumin-rich fractions obtained by the isoelectric extraction method without (control) or with fermentation with different lactic acid bacteria (Streptococcus thermophilus, Lactiplantibacillus plantarum, and their co-culture). Different pea cultivars (Cartouche, Ascension, and Assas) were used here for their differences in protein profile. The results revealed a higher total nitrogen content in albumin-rich fraction for fermented samples and, in particular, for co-culture. The majority of total nitrogen was determined as non-protein (~50%), suggesting the degradation of proteins by LAB to small peptides and amino acids, which were solubilized in the soluble fraction (albumin) as confirmed by size exclusion chromatography (SEC-HPLC) analysis. Moreover, the higher antioxidant activity of fermented albumin samples was attributed to the production of small peptides during extraction. Lactic acid fermentation also resulted in a significant reduction of trypsin inhibitor activity, α-galactoside, and phytic acid content of this fraction compared to control.
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Affiliation(s)
| | | | | | - Rémi Saurel
- Univ. Bourgogne Franche-Comté, L'Institut Agro Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Kumari A, Roy A. Enhancing micronutrient absorption through simultaneous fortification and phytic acid degradation. Food Sci Biotechnol 2023; 32:1235-1256. [PMID: 37362807 PMCID: PMC10290024 DOI: 10.1007/s10068-023-01255-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 12/18/2022] [Accepted: 01/09/2023] [Indexed: 01/28/2023] Open
Abstract
Phytic acid (PA), an endogenous antinutrient in cereals and legumes, hinders mineral absorption by forming less bioavailable, stable PA-mineral complexes. For individual micronutrients, the PA-to-mineral molar ratio below the critical level ensures better bioavailability and is achieved by adding minerals or removing PA from cereals and pulses. Although several PA reduction and fortification strategies are available, the inability to completely eradicate or degrade PA using available techniques always subdues fortification's impact by hindering fortified micronutrient absorption. The bioavailability of micronutrients could be increased through simultaneous PA degradation and fortification. Following primary PA reduction of the raw material, the fortification step should also incorporate additional essential control stages to further PA inactivation, improving micronutrient absorption. In this review, the chemistry of PA interaction with metal ions, associated controlling parameters, and its impact on PA reduction during fortification is also evaluated, and further suggestions were made for the fortification's success.
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Affiliation(s)
- Ankanksha Kumari
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
| | - Anupam Roy
- Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Department of Chemical Engineering, Birla Institute of Technology Mesra, Ranchi, Jharkhand India
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Amagliani L, van de Langerijt TM, Morgenegg C, Bovetto L, Schmitt C. Influence of charged and non-charged co-solutes on the heat-induced aggregation of soy and pea proteins at pH 7.0. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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