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Zou X, Zhang J, Cheng T, Guo Y, Zhang L, Han X, Liu C, Wan Y, Ye X, Cao X, Song C, Zhao G, Xiang D. New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health. FRONTIERS IN PLANT SCIENCE 2023; 14:1301445. [PMID: 38107010 PMCID: PMC10722300 DOI: 10.3389/fpls.2023.1301445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Accepted: 11/20/2023] [Indexed: 12/19/2023]
Abstract
As we face increasing challenges of world food security and malnutrition, coarse cereals are coming into favor as an important supplement to human staple foods due to their high nutritional value. In addition, their functional components, such as flavonoids and polyphenols, make them an important food source for healthy diets. However, we lack a systematic understanding of the importance of coarse cereals for world food security and nutritional goals. This review summarizes the worldwide cultivation and distribution of coarse cereals, indicating that the global area for coarse cereal cultivation is steadily increasing. This paper also focuses on the special adaptive mechanisms of coarse cereals to drought and discusses the strategies to improve coarse cereal crop yields from the perspective of agricultural production systems. The future possibilities, challenges, and opportunities for coarse cereal production are summarized in the face of food security challenges, and new ideas for world coarse cereal production are suggested.
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Affiliation(s)
- Xin Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Jieyu Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Ting Cheng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yangyang Guo
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Li Zhang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiao Han
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Changying Liu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yan Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xueling Ye
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xiaoning Cao
- Center for Agricultural Genetic Resources Research, Shanxi Agricultural University, Taiyuan, China
| | - Chao Song
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Gang Zhao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Dabing Xiang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, College of Food and Biological Engineering, Chengdu University, Chengdu, China
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Jung YS, Lee SH, Chun SY, Kim DH, Jang BI, Han MH, Lee SO. In Vitro and In Vivo Protective Effects of Lentil ( Lens culinaris) Extract against Oxidative Stress-Induced Hepatotoxicity. MOLECULES (BASEL, SWITZERLAND) 2021; 27:molecules27010059. [PMID: 35011291 PMCID: PMC8746911 DOI: 10.3390/molecules27010059] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 01/26/2023]
Abstract
Excessive oxidative stress plays a role in hepatotoxicity and the pathogenesis of hepatic diseases. In our previous study, the phenolic extract of beluga lentil (BLE) showed the most potent in vitro antioxidant activity among extracts of four common varieties of lentils; thus, we hypothesized that BLE might protect liver cells against oxidative stress-induced cytotoxicity. BLE was evaluated for its protective effects against oxidative stress-induced hepatotoxicity in AML12 mouse hepatocytes and BALB/c mice. H2O2 treatment caused a marked decrease in cell viability; however, pretreatment with BLE (25-100 μg/mL) for 24 h significantly preserved the viability of H2O2-treated cells up to about 50% at 100 μg/mL. As expected, BLE dramatically reduced intracellular reactive oxygen species (ROS) levels in a dose-dependent manner in H2O2-treated cells. Further mechanistic studies demonstrated that BLE reduced cellular ROS levels, partly by increasing expression of antioxidant genes. Furthermore, pretreatment with BLE (400 mg/kg) for 2 weeks significantly reduced serum levels of alanine transaminase and triglyceride by about 49% and 40%, respectively, and increased the expression and activity of glutathione peroxidase in CCl4-treated BALB/c mice. These results suggest that BLE protects liver cells against oxidative stress, partly by inducing cellular antioxidant system; thus, it represents a potential source of nutraceuticals with hepatoprotective effects.
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Affiliation(s)
- Yeon-Seop Jung
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea; (Y.-S.J.); (S.-H.L.)
- Laboratory Animal Center, Daegu-Gyeongbuk Medical Innovation Foundation, Daegu 41061, Korea
| | - So-Hee Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea; (Y.-S.J.); (S.-H.L.)
| | - So Young Chun
- BioMedical Research Institute, Kyungpook National University Hospital, Daegu 41404, Korea;
| | - Dae Hwan Kim
- Department of Laboratory Animal Research Support Team, Yeungnam University Medical Center, Daegu 42415, Korea;
| | - Byung Ik Jang
- Department of Internal Medicine, Yeungnam University College of Medicine, Daegu 42415, Korea;
| | - Man-Hoon Han
- Department of Pathology, School of Medicine, Kyungpook National University, Daegu 41404, Korea;
| | - Syng-Ook Lee
- Department of Food Science and Technology, Keimyung University, Daegu 42601, Korea; (Y.-S.J.); (S.-H.L.)
- Correspondence: ; Tel.: +82-53-580-5570; Fax: +82-53-580-5372
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Gupta E, Mishra P. Functional Food with Some Health Benefits, So Called Superfood: A Review. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999200717171048] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The possible beneficial properties of functional foods are due to their content in bioactive
ingredients, with specific biological properties. A number of processed functional foods are available
in the market - probiotic yogurt, calcium and ω-3 fatty acids enriched orange juice and milk. Simultaneously,
new research studies confer potential health benefits of various conventional foods (salmon,
berries, green tea, vegetables, fruits, nuts, cereals and breads, etc.) termed as “superfood” which
is a marketing term and there is no established medical definition. Following suitable dietary patterns,
superfood reduces the risk of degenerative diseases by promoting physical and emotional
health. Scientific evidences suggest that superfoods are a dense source of antioxidants, minerals, vitamins
and other nutrients. There is insufficient research on the exact explanation of the term ‘superfood’and
its health claims by different companies without any legislation. This buzz word has created
confusion among consumers, that how much and what quantity should make a food superfood, as
no single food may be as nutritious to be stated as a superfood. This article introduces further investigation
on superfood which was categorized on the basis of their major constituents and potential
health benefits. Further, there is a need for more reviews, researches, clinical trials and human case
studies to investigate or test superfood.
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Affiliation(s)
- Ena Gupta
- Department of Homescience, University of Allahabad, Allahabad-211002, India
| | - Pragya Mishra
- Food Processing and Management, DDU Kaushal Kendra, RGSC, Banaras Hindu University, Varanasi-221005, India
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Soil salinity improves nutritional and health promoting compounds in three varieties of lentil (Lens culinaris Med.). FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100571] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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The Effect of Botanical Extracts Obtained through Ultrasound-Assisted Extraction on White Head Cabbage (Brassica Oleracea L. Var. Capitata L.) Seedlings Grown under Controlled Conditions. SUSTAINABILITY 2020. [DOI: 10.3390/su12051871] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
This research presents the possibility of using innovative botanical extracts as biostimulants of plant growth to improve plant nutritional value, growth, and development. It is important to increase agricultural production but this process should be carried out in a sustainable way, without causing risks for both the environment and consumers. For this reason, we have focused on the use of 14 natural raw materials and ultrasound assisted extraction for the production of biostimulants. Results proved that higher plants can be used to obtain valuable products for the application in modern horticulture and agriculture. For instance, extract based on Urtica dioica L. showed the highest biostimulatory properties: in the group sprayed with 0.1% extract cabbage seedlings were longer by 31%, while with 1.0% extract of Polygonum aviculare L. roots were longer by 72% than in the control group treated with water. Extracts based on Equisetum arvense L. (0.5%) and Urtica dioica L. (leaf) (0.1%) increased the fresh weight of sprouts by 113% and 112%, respectively. The highest root weight was observed in groups treated with Equisetum arvense L. (0.5%), Polygonum aviculare L. (0.5%), and Urtica dioica L. (leaf) (2.5%)—heavier by 207%, 206%, and 205%, respectively. Most of biostimulants increased the content of pigments involved in photosynthesis (e.g. 156% more chlorophyll for 0.1% Hypericum perforatum L. extract), decreased the content of polyphenols (e.g. 47% less for 2.5% Trifolium pretense extract), and showed a varied impact on antioxidant activity. There is an increasing interest in botanical extracts due to their high content of biologically active compounds and wide variety of application possibilities.
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Pio Ávila B, Cardozo LO, Alves GD, Gularte MA, Monks J, Elias MC. Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies. J Food Sci 2019; 84:3707-3716. [PMID: 31665555 DOI: 10.1111/1750-3841.14845] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 07/26/2019] [Accepted: 09/18/2019] [Indexed: 11/29/2022]
Abstract
Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten- and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose. PRACTICAL APPLICATION: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.
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Affiliation(s)
- Bianca Pio Ávila
- Post-Graduate Program in Food Science and Technology (PPGCTA), Federal Univ. of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
| | - Luis Otávio Cardozo
- Dept. of Food Science, Federal Inst. South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil
| | - Gabriela Dutra Alves
- Dept. of Food Science, Federal Inst. South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil
| | - Márcia Arocha Gularte
- Post-Graduate Program in Food Science and Technology (PPGCTA), Federal Univ. of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
| | - Jander Monks
- Dept. of Food Science, Federal Inst. South Riograndense, Square Vinte de Setembro Box 455, Pelotas, Brazil
| | - Moacir Cardoso Elias
- Post-Graduate Program in Food Science and Technology (PPGCTA), Federal Univ. of Pelotas, Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
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Zhang H, Jha AB, De Silva D, Purves RW, Warkentin TD, Vandenberg A. Improved folate monoglutamate extraction and application to folate quantification from wild lentil seeds by ultra-performance liquid chromatography-selective reaction monitoring mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci 2019; 1121:39-47. [DOI: 10.1016/j.jchromb.2019.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 04/23/2019] [Accepted: 05/07/2019] [Indexed: 10/26/2022]
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Huang YL, Ma YS, Tsai YH, Chang SK. In vitro hypoglycemic, cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion. Int J Biol Macromol 2019; 124:796-801. [DOI: 10.1016/j.ijbiomac.2018.11.249] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 11/19/2018] [Accepted: 11/26/2018] [Indexed: 01/25/2023]
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Marti‐Quijal FJ, Zamuz S, Galvez F, Roohinejad S, Tiwari BK, Gómez B, Barba FJ, Lorenzo JM. Replacement of soy protein with other legumes or algae in turkey breast formulation: Changes in physicochemical and technological properties. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13845] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Francisco J. Marti‐Quijal
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | - Sol Zamuz
- Meat Technology Center of Galicia Parque Tecnológico de Galicia Ourense Spain
| | | | - Shahin Roohinejad
- Department of Food Science and Nutrition University of Minnesota St. Paul Minnesota
- Burn and Wound Healing Research Center, Division of Food and Nutrition Shiraz University of Medical Sciences Shiraz Iran
| | - Brijesh K. Tiwari
- Food Chemistry and Technology Teagasc Food Research Centre Dublin Ireland
| | - Belen Gómez
- Meat Technology Center of Galicia Parque Tecnológico de Galicia Ourense Spain
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy Universitat de València València Spain
| | - José Manuel Lorenzo
- Meat Technology Center of Galicia Parque Tecnológico de Galicia Ourense Spain
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Olagunju AI, Omoba OS, Enujiugha VN, Aluko RE. Development of value-added nutritious crackers with high antidiabetic properties from blends of Acha ( Digitaria exilis) and blanched Pigeon pea ( Cajanus cajan). Food Sci Nutr 2018; 6:1791-1802. [PMID: 30349668 PMCID: PMC6189609 DOI: 10.1002/fsn3.748] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 06/26/2018] [Accepted: 06/27/2018] [Indexed: 12/04/2022] Open
Abstract
Pigeon pea was treated by blanching and used to supplement acha flour for the development of functional cracker biscuits. The flour ratios for acha and pigeon pea were 100:0 (ACC), 80:20 (APC1), and 70:30 (APC2), respectively. The developed cracker biscuits were evaluated for chemical acid compositions, antioxidant, as well as antidiabetic properties. Protein contents of the formulated crackers increased with increase in supplementation with pigeon pea flour. The antinutrient content of the formulated snack was low hence may not adversely affect nutrient bioavailability. Glutamic and aspartic acids were the predominant amino acids while methionine and lysine significantly increased as a result of supplementation with pigeon pea flour. The biscuit exhibited good antioxidant properties indicated by its strong ability to scavenge hydroxyl, superoxide, DPPH radicals, and reduced Fe3+ to Fe2+. The formulated snack especially APC2 possessed low glycemic index (47.95%) and significantly inhibited the key digestive enzymes (α-amylase and α-glucosidase). All parameters evaluated indicated that APC2 could serve as a functional snack in the management of hyperglycemia (diabetes) and prevention of associated degenerative diseases.
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Affiliation(s)
- Aderonke Ibidunni Olagunju
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegManitobaCanada
| | - Olufunmilayo Sade Omoba
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Victor Ndigwe Enujiugha
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Rotimi Emmanuel Aluko
- Department of Food and Human Nutritional SciencesUniversity of ManitobaWinnipegManitobaCanada
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Farag MA, Khattab AR, Ehrlich A, Kropf M, Heiss AG, Wessjohann LA. Gas Chromatography/Mass Spectrometry-Based Metabolite Profiling of Nutrients and Antinutrients in Eight Lens and Lupinus Seeds (Fabaceae). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4267-4280. [PMID: 29561614 DOI: 10.1021/acs.jafc.8b00369] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Lens culinaris and several Lupinus species are two legumes regarded as potential protein resources aside from their richness in phytochemicals. Consequently, characterization of their metabolite composition seems warranted to be considered as a sustainable commercial functional food. This study presents a discriminatory holistic approach for metabolite profiling in accessions of four lentil cultivars and four Lupinus species via gas chromatography/mass spectrometry. A total of 107 metabolites were identified, encompassing organic and amino acids, sugars, and sterols, along with antinutrients, viz., alkaloids and sugar phosphates. Among the examined specimens, four nutritionally valuable accessions ought to be prioritized for future breeding to include Lupinus hispanicus, enriched in organic ( ca. 11.7%) and amino acids ( ca. 5%), and Lupinus angustifolius, rich in sucrose ( ca. 40%), along with two dark-colored lentil cultivars 'verte du Puy' and 'Black Beluga' enriched in peptides. Antinutrient chemicals were observed in Lupinus polyphyllus, owing to its high alkaloid content. Several species-specific markers were also revealed using multivariate data analyses.
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Affiliation(s)
- Mohamed A Farag
- Pharmacognosy Department, College of Pharmacy , Cairo University , Kasr el Aini Street , Cairo 11562 , Egypt
- Chemistry Department, School of Sciences and Engineering , The American University in Cairo , New Cairo 11835 , Egypt
| | - Amira R Khattab
- Pharmacognosy Department, Division of Pharmaceutical Sciences, College of Pharmacy , Arab Academy for Science, Technology and Maritime Transport , Post Office Box 1029, Alexandria , Egypt
| | - Anja Ehrlich
- Department of Bioorganic Chemistry , Leibniz Institute of Plant Biochemistry , Weinberg 3 , D-06120 Halle , Germany
| | - Matthias Kropf
- Institute for Integrative Nature Conservation Research , University of Natural Resources and Life Sciences, Vienna (BOKU) , Gregor Mendel-Straße 33 , 1180 Vienna , Austria
| | - Andreas G Heiss
- Department for Bioarchaeology, Austrian Archaeological Institute (ÖAI) , Austrian Academy of Sciences (ÖAW) , 1190 Vienna , Austria
| | - Ludger A Wessjohann
- Department of Bioorganic Chemistry , Leibniz Institute of Plant Biochemistry , Weinberg 3 , D-06120 Halle , Germany
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