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Ibrahim MNG, Andreson H, Ben-Othman S, Jõudu I. Effect of Neutral and Acidic Protease Processing Intervals on Optimising Nutritional Value and Enhancing Physico-Chemical Properties of Oat Drink. Foods 2024; 13:2285. [PMID: 39063369 PMCID: PMC11276033 DOI: 10.3390/foods13142285] [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: 06/18/2024] [Revised: 07/14/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
This study aimed to maximise the content of water-soluble protein (WSP) and β-glucan (BG) in oat drink (OD) products by optimising the duration of treatment with neutral (NP) and acidic (AP) proteases. Additionally, it investigated the correlation between changes in the OD's nutritional profile and its rheological and sensory properties. After initial treatment with α-amylase, the OD samples were divided into two groups, i.e., one treated with NP and the other with AP for 30, 60, 120, and 180 min. The samples were then analysed for their WSP and BG contents. Samples with an optimised treatment duration were evaluated for their rheological and sensory properties. The OD sample treated with AP for 60 min exhibited the highest β-glucan (0.52 g/100 mL) and WSP (1.56 g/100 mL) contents, improved storage stability, and the lowest sedimentation rate (2.13%/h), compared to the control OD sample. However, sensorially, this sample was characterised by a sticky, gluey mouthfeel and was less acceptable as a drinkable product. This study demonstrated the potential effect of protease treatment on enhancing the nutritional value and stability of OD products, although further studies are necessary to improve the sensory properties of these drinks.
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Affiliation(s)
- Monica Nabil Gayed Ibrahim
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51006 Tartu, Estonia; (H.A.); (S.B.-O.); (I.J.)
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Alemayehu GF, Forsido SF, Tola YB, Amare E. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat ( Avena sativa) Grains and Oat-Based Fermented Food Products. ScientificWorldJournal 2023; 2023:2730175. [PMID: 37492342 PMCID: PMC10365923 DOI: 10.1155/2023/2730175] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2022] [Revised: 03/27/2023] [Accepted: 07/04/2023] [Indexed: 07/27/2023] Open
Abstract
Oats (Avena sativa L.) are a popular functional cereal grain due to their numerous health benefits. This review article summarized the information on the chemical composition and phytonutrients of oats grown in different countries. It also reviewed recently developed fermented oat products to highlight their potential for human health. Oats have an interesting nutritional profile that includes high-quality protein, unsaturated fats, soluble fiber, polyphenolic compounds, and micronutrients. Oat grain has a unique protein composition, with globulins serving as the primary storage protein, in contrast to other cereals, where prolamins are the main storage proteins. Oats have the highest fat content of any cereal, with low saturated fatty acids and high essential unsaturated fatty acid content, which can help reduce the risk of cardiovascular diseases. Oats are a good source of soluble dietary fiber, particularly β-glucan, which has outstanding functional properties and is extremely important in human nutrition. β-Glucan has been shown to lower blood cholesterol and glucose absorption in the intestine, thereby preventing diseases such as cardiovascular injury, dyslipidemia, hypertension, inflammatory state, and type 2 diabetes. Oats also contain high concentration of antioxidant compounds. Avenanthramides, which are unique to oats, are powerful antioxidants with high antioxidative activity in humans. Recognizing the nutritional benefits of oats, oat-based fermented food products are gaining popularity as functional foods with high probiotic potential.
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Affiliation(s)
| | | | - Yetenayet B. Tola
- Department of Post-Harvest Management, Jimma University, Jimma, Ethiopia
| | - Endale Amare
- Food Science and Nutrition Research Directorate, Ethiopian Public Health Institute, Addis Ababa, Ethiopia
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Shehzad A, Rabail R, Munir S, Jan H, Fernández-Lázaro D, Aadil RM. Impact of Oats on Appetite Hormones and Body Weight Management: A Review. Curr Nutr Rep 2023; 12:66-82. [PMID: 36790719 PMCID: PMC9930024 DOI: 10.1007/s13668-023-00454-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 10/20/2022] [Indexed: 02/16/2023]
Abstract
PURPOSE OF REVIEW This study aims to review the hunger hormones in obesity management and the impact of oats in regulating these hormones for hunger suppression and body weight management. In this review, the impact of various edible forms of oats like whole, naked, sprouted, or supplemented has been investigated for their appetite hormones regulation and weight management. RECENT FINDINGS The onset of obesity has been greatly associated with the appetite-regulating hormones that control, regulate, and suppress hunger, satiety, or energy expenditure. Many observational and clinical studies prove that oats have a positive effect on anthropometric measures like BMI, waist circumference, waist-to-hip ratio, lipid profile, total cholesterol, weight, appetite, and blood pressure. Many studies support the concept that oats are rich in protein, fiber, healthy fats, Fe, Zn, Mg, Mn, free phenolics, ß-glucan, ferulic acid, avenanthramides, and many more. Beta-glucan is the most important bioactive component that lowers cholesterol levels and supports the defense system of the body to prevent infections. Hence, several clinical studies supported oats utilization against obesity, appetite hormones, and energy regulation but still, some studies have shown no or little significance on appetite. Results of various studies revealed the therapeutic potentials of oats for body weight management, appetite control, strengthening the immune system, lowering serum cholesterol, and gut microbiota promotion by increased production of short-chain fatty acids.
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Affiliation(s)
- Amna Shehzad
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Roshina Rabail
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Seemal Munir
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
| | - Hamza Jan
- grid.508534.fDepartment of Clinical Nutrition, Nur International University, Lahore, 54950 Pakistan
| | - Diego Fernández-Lázaro
- grid.5239.d0000 0001 2286 5329Departamento de Biología Celular, Genética, Histología y Farmacología, Facultad de Ciencias de la Salud, Campus de Soria, Universidad de Valladolid, Soria, 42004 Spain
- grid.5239.d0000 0001 2286 5329Grupo de Investigación Reconocido “Neurobiología”, Facultad de Medicina, Universidad de Valladolid, Valladolid, 47005 Spain
| | - Rana Muhammad Aadil
- grid.413016.10000 0004 0607 1563National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000 Pakistan
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Reynolds D, Caminiti J, Edmundson S, Gao S, Wick M, Huesemann M. Seaweed proteins are nutritionally valuable components in the human diet. Am J Clin Nutr 2022; 116:855-861. [PMID: 35820048 DOI: 10.1093/ajcn/nqac190] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2022] [Revised: 04/04/2022] [Accepted: 07/05/2022] [Indexed: 01/26/2023] Open
Abstract
The global population is expected to reach 11 billion people by the year 2100 and will require sustainable sources of dietary protein. Most dietary protein originates from animal and terrestrial plant agriculture, which leads to deforestation, water pollution, and greenhouse gas emissions. Discovering alternative protein sources that are nutritionally adequate for the human diet without harmful environmental effects is imperative. Seaweeds are a promising option as they produce abundant protein with a low carbon footprint. Experimental evidence shows that seaweeds contain high concentrations of the essential amino acids (EAAs) necessary for human consumption, but seaweeds have yet to be evaluated with standardized metrics to compare their nutritional value to other protein sources. In this technical note, independent literature describing the EAA content and protein digestibility of 3 commonly consumed species of seaweeds was evaluated alongside traditional protein sources using a novel hybrid protein quality (HPQ) metric. HPQ is derived from the protein digestibility-corrected amino acid score and digestibility indispensable amino acid score but includes modifications to address the lack of in vivo digestibility data for seaweeds. Seaweed proteins are similar in quality to common plant protein sources such as peas, soy, and tree nuts. Furthermore, seaweed proteins from different species have complementary EAA profiles and can be mixed to form protein blends that are nutritionally on par with animal products such as milk and whey. Thus, seaweeds may be viable protein sources with a reduced footprint that provide beneficial ecosystem services.
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Affiliation(s)
- Daman Reynolds
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
| | - Jeff Caminiti
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA
| | - Scott Edmundson
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
| | - Song Gao
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
| | - Macdonald Wick
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, USA.,Department of Animal Sciences, The Ohio State University, Columbus, OH, USA
| | - Michael Huesemann
- Bioenergy Group, Pacific Northwest National Laboratory, Marine and Coastal Research Laboratory, Sequim, WA 98382, USA
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Production of fungal biomass from oat flour for the use as a nutritious food source. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Chiang JH, Hua XY, Yu AHM, Peh EWY, See E, Jeyakumar Henry C. A Review on Buckwheat and Its Hypoglycemic Bioactive Components in Food Systems. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2103706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jie Hong Chiang
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Xin Yi Hua
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Ashley Hui Min Yu
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Elaine Wan Yi Peh
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - E’Ein See
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre, Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research (A*STAR), Singapore
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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Dang B, Zhang WG, Zhang J, Yang XJ, Xu HD. Evaluation of Nutritional Components, Phenolic Composition, and Antioxidant Capacity of Highland Barley with Different Grain Colors on the Qinghai Tibet Plateau. Foods 2022; 11:foods11142025. [PMID: 35885267 PMCID: PMC9322942 DOI: 10.3390/foods11142025] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/03/2022] [Accepted: 07/06/2022] [Indexed: 12/10/2022] Open
Abstract
The nutritional composition, polyphenol and anthocyanin composition, and antioxidant capacity of 52 colored highland barley were evaluated. The results showed that the protein content of highland barley in the black group was the highest, the total starch and fat contents in the blue group were the highest, the amylose content in the purple group was quite high, the fiber content in the yellow group was quite high, and the β-glucan content of the dark highland barley (purple, blue and black) was quite high. The polyphenol content and its antioxidant capacity in the black group were the highest, while the anthocyanin content and its antioxidant capacity in the purple highland barley were the highest. Ten types of monomeric phenolic substances were the main contributors to DPPH, ABTS, and FRAP antioxidant capacity. All varieties could be divided into four categories according to nutrition or function. The grain color could not be used as an absolute index to evaluate the quality of highland barley, and the important influence of variety on the quality of highland barley also needed to be considered. In actual production, suitable raw materials must be selected according to the processing purpose and variety characteristics of highland barley.
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Affiliation(s)
- Bin Dang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
| | - Wen-Gang Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Jie Zhang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
| | - Xi-Juan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agriculture and Forestry Sciences, Xining 810016, China; (W.-G.Z.); (J.Z.)
- Academy of Agriculture and Forestry Sciences, Qinghai University, Xining 810016, China
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
| | - Huai-De Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
- Correspondence: (X.-J.Y.); (H.-D.X.); Tel.: +86-13519786535 (X.-J.Y.); +86-13772119216 (H.-D.X.)
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Ihsan M, Nisar M, Nazir N, Zahoor M, Khalil AAK, Ghafoor A, Khan A, Mothana RA, Ullah R, Ahmad N. Genetic diversity in nutritional composition of oat ( Avena sativa L.) germplasm reported from Pakistan. Saudi J Biol Sci 2022; 29:1487-1500. [PMID: 35280553 PMCID: PMC8913558 DOI: 10.1016/j.sjbs.2021.11.023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/07/2021] [Accepted: 11/13/2021] [Indexed: 01/06/2023] Open
Abstract
In the present study, 30 potential germplasm of oat (Avena sativa L.) were subjected to proximate, elemental, and HPLC analysis to provide a scientific basis to genetic diversity present among them. The extracts of the selected germplasms were also evaluated for their antioxidant potentials through DPPH and ABTS assays. Proximate analysis showed protein contents to be in the range 8.35–17.72% with the highest protein contents in the accession line 22,365 (17.72 ± 0.38%). The genotype-725 showed the highest carbohydrate, and dry matter (53.35 ± 0.01 and 93.50 ± 0.07% respectively) contents whereas, the germplasm-830 contained the highest fat (7.88 ± 0.12%) contents while the highest moisture contents were there in germplasm-22348 (11.95 ± 0.06%). The crude fiber contents (19.67 ± 0.19%) were found high in germplasm-832. The mentioned contents were also correlated to each other where a negative (−0.431*) correlation was noted for crude protein and carbohydrate while ash content to crude protein has a positive (0.38*) correlation. A positive and a negative correlation were there in Crude fats/crude protein (0.30*) and crude fats/moisture contents (−0.39*) respectively. Principal component analysis showed an Eigenvalue of 0.76 with a total variation of 85.01% when applied to proximate components. Based on cluster analysis to proximate composition all the oat germplasms were divided into 5 sub-clusters, where accession numbers 769 and 817 were found to be the most diverse genotypes. The elemental analysis confirmed the presence of magnesium (2.89–7.62 mg/L), sodium (3.71–8.03 mg/L), manganese (0.93–3.71 mg/L), copper (0.35–3.36 mg/L), iron (2.15–6.82 mg/L), zinc (1.30–3.37 mg/L), chromium (0.37–3.34 mg/L), and potassium (50.70–59.60 mg/L) in the selected germplasms. Principal component analysis for elemental composition showed the total variation of 73.75% with the Eigenvalue of 0.97. Cluster analysis on an elemental basis divided all the oat germplasms into 7 sub-clusters where accession numbers 769 and 22,350 were found to be the most diverse germplasm. Phytochemical analysis performed through HPLC resulted in the identification of nine possible compounds (malic acid, epigallocatechin gallate, quercetin, morin, ellagic acid, catechin hydrate, rutin, pyrogallol, and mandelic acid) in various germplasm of oat. A concentration-dependent antioxidant response was recorded when extracts were tested as an inhibitor of DPPH and ABTS free radicals. The results revealed that oat grains are a good source of nutrients, minerals, and phytochemicals that can be used as nutraceuticals and as food. The genetic differences revealed that this plant can be grown under varied environmental conditions.
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Key Words
- ABTS, 2, 2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid
- AOAC, Association of Official Analytical Chemists
- Antioxidants
- C.V, Cumulative Variance
- CA, Cluster analysis
- CHO, Carbohydrates
- DPPH, 2, 2-Diphenyl, 1, picrylhydrazyl
- Elemental profile
- HPLC-UV, High performance liquid chromatography- ultraviolet
- HPLC-finger printing
- IC 50, Minimum inhibitory concentration
- Met. Ext, Methanolic extract
- Mg, milligrams
- Minerals composition
- Ml, Milliliter
- Oat
- PCA, Principal Component analysis
- µg, Microgram
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Affiliation(s)
- Mohammad Ihsan
- Department of Botany, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Mohammad Nisar
- Department of Botany, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Nausheen Nazir
- Department of Bio-Chemistry, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Muhammad Zahoor
- Department of Bio-Chemistry, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Atif Ali Khan Khalil
- Department of Biological Sciences, National University of Medical Sciences, 46000 Rawalpindi, Pakistan
| | - Abdul Ghafoor
- Pakistan Agriculture Research Council, Islamabad, Pakistan
| | - Arshad Khan
- Department of Botany, University of Malakand, Chakdara, Dir (Lower) - 18800, Khyber Pakhtun khwa, Pakistan
| | - Ramzi A Mothana
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
| | - Nisar Ahmad
- Center for Organismal Studies, Department of Molecular Biology of Plants, Im Neuenheimer Feld 360, 69120, University of Heildelberg, Germany
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Gell G, Bugyi Z, Florides CG, Birinyi Z, Réder D, Szegő Z, Mucsi E, Schall E, Ács K, Langó B, Purgel S, Simon K, Varga B, Vida G, Veisz O, Tömösközi S, Békés F. Investigation of Protein and Epitope Characteristics of Oats and Its Implications for Celiac Disease. Front Nutr 2021; 8:702352. [PMID: 34660657 PMCID: PMC8511309 DOI: 10.3389/fnut.2021.702352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 08/23/2021] [Indexed: 12/14/2022] Open
Abstract
The use of pure oats (oats cultivated with special care to avoid gluten contamination from wheat, rye, and barley) in the gluten-free diet (GFD) represents important nutritional benefits for the celiac consumer. However, emerging evidence suggests that some oat cultivars may contain wheat gliadin analog polypeptides. Consequently, it is necessary to screen oats in terms of protein and epitope composition to be able to select safe varieties for gluten-free applications. The overall aim of our study is to investigate the variability of oat protein composition directly related to health-related and techno-functional properties. Elements of an oat sample population representing 162 cultivated varieties from 20 countries and the protein composition of resulting samples have been characterized. Size distribution of the total protein extracts has been analyzed by size exclusion-high performance liquid chromatography (SE-HPLC) while the 70% ethanol-extracted proteins were analyzed by RP-HPLC. Protein extracts separated into three main groups of fractions on the SE-HPLC column: polymeric proteins, avenins (both containing three subgroups based on their size), and soluble proteins, representing respectively 68.79–86.60, 8.86–27.72, and 2.89–11.85% of the total protein content. The ratio of polymeric to monomeric proteins varied between 1.37 and 3.73. Seventy-six reversed phase-HPLC-separated peaks have been differentiated from the ethanol extractable proteins of the entire population. Their distribution among the cultivars varied significantly, 6–23 peaks per cultivar. The number of appearances of peaks also showed large variation: one peak has been found in 107 samples, while 15 peaks have been identified, which appeared in less than five cultivars. An estimation method for ranking the avenin-epitope content of the samples has been developed by using MS spectrometric data of collected RP-HPLC peaks and bioinformatics methods. Using ELISA methodology with the R5 antibody, a high number of the investigated samples were found to be contaminated with wheat, barley, or rye.
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Affiliation(s)
- Gyöngyvér Gell
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, EötvösLoránd Research Network, Martonvásár, Hungary.,Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, Hungary
| | - Zsuzsanna Bugyi
- Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, Hungary
| | | | - Zsófia Birinyi
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, EötvösLoránd Research Network, Martonvásár, Hungary
| | - Dalma Réder
- Department of Biological Resources, Agricultural Institute, Centre for Agricultural Research, EötvösLoránd Research Network, Martonvásár, Hungary
| | - Zsuzsanna Szegő
- Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, Hungary
| | - Edina Mucsi
- Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, Hungary
| | - Eszter Schall
- Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, Hungary
| | - Katalin Ács
- Cereal Research Non-Profit Ltd., Szeged, Hungary
| | | | | | | | - Balázs Varga
- Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, EötvösLoránd Research Network, Martonvásár, Hungary
| | - Gyula Vida
- Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, EötvösLoránd Research Network, Martonvásár, Hungary
| | - Ottó Veisz
- Cereal Breeding Department, Agricultural Institute, Centre for Agricultural Research, EötvösLoránd Research Network, Martonvásár, Hungary
| | - Sándor Tömösközi
- Department of Applied Biotechnology and Food Science, Research Group of Cereal Science and Food Quality, Budapest University of Technology and Economics, Budapest, Hungary
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Jiang G, Ibrahim MS, Ibrahim MK, Zhao C, Butt M, Ameer K, Ahmad A, Mumtaz A, Anjum Murtaza M, Ahmed Khalil A, Asad MJ, Khan MA. Profiling and characterization of oat cultivars (Avena sativa L.) with respect to bioactive compounds, pesticide residues and mycotoxin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1954658] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Guihun Jiang
- School of Public Health, Jilin Medical University, Jilin, 132013, China
| | - Muhammad Suhail Ibrahim
- Institute of Food and Nutritional Sciences. PMAS-Arid Agriculture University Rawalpindi, Shamsabad, Murree Road Rawalpindi 46000, Pakistan
| | | | - Chen Zhao
- School of Public Health, Jilin Medical University, Jilin, 132013, China
| | - Madiha Butt
- College of Agriculture, Bahauddin Zakariya University Bahadur Sub Campus, Layyah 31200, Pakistan
| | - Kashif Ameer
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Asif Ahmad
- Institute of Food and Nutritional Sciences. PMAS-Arid Agriculture University Rawalpindi, Shamsabad, Murree Road Rawalpindi 46000, Pakistan
| | - Amer Mumtaz
- Food Science & Product Development Institute, National Agricultural Research Centre, Islamabad 44000, Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan
| | - Anees Ahmed Khalil
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore, Lahore 54000, Pakistan
| | - Muhammad Javaid Asad
- University Institute of Biochemistry and Biotechnology, PMAS-Arid Agriculture University Rawalpindi, Shamsabad, Murree Road Rawalpindi 46000, Pakistan
- National Institute of Industrial Biotechnology, PMAS-Arid Agriculture University Rawalpindi, Shamsabad, Murree Road Rawalpindi 46000, Pakistan
| | - Muhammad Azam Khan
- Department of Horticulture, PMAS-Arid Agriculture University Rawalpindi, Shamsabad, Murree Road Rawalpindi 46000, Pakistan
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Kumar A, Anju T, Kumar S, Chhapekar SS, Sreedharan S, Singh S, Choi SR, Ramchiary N, Lim YP. Integrating Omics and Gene Editing Tools for Rapid Improvement of Traditional Food Plants for Diversified and Sustainable Food Security. Int J Mol Sci 2021; 22:8093. [PMID: 34360856 PMCID: PMC8348985 DOI: 10.3390/ijms22158093] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2021] [Revised: 07/21/2021] [Accepted: 07/23/2021] [Indexed: 12/20/2022] Open
Abstract
Indigenous communities across the globe, especially in rural areas, consume locally available plants known as Traditional Food Plants (TFPs) for their nutritional and health-related needs. Recent research shows that many TFPs are highly nutritious as they contain health beneficial metabolites, vitamins, mineral elements and other nutrients. Excessive reliance on the mainstream staple crops has its own disadvantages. Traditional food plants are nowadays considered important crops of the future and can act as supplementary foods for the burgeoning global population. They can also act as emergency foods in situations such as COVID-19 and in times of other pandemics. The current situation necessitates locally available alternative nutritious TFPs for sustainable food production. To increase the cultivation or improve the traits in TFPs, it is essential to understand the molecular basis of the genes that regulate some important traits such as nutritional components and resilience to biotic and abiotic stresses. The integrated use of modern omics and gene editing technologies provide great opportunities to better understand the genetic and molecular basis of superior nutrient content, climate-resilient traits and adaptation to local agroclimatic zones. Recently, realizing the importance and benefits of TFPs, scientists have shown interest in the prospection and sequencing of TFPs for their improvements, cultivation and mainstreaming. Integrated omics such as genomics, transcriptomics, proteomics, metabolomics and ionomics are successfully used in plants and have provided a comprehensive understanding of gene-protein-metabolite networks. Combined use of omics and editing tools has led to successful editing of beneficial traits in several TFPs. This suggests that there is ample scope for improvement of TFPs for sustainable food production. In this article, we highlight the importance, scope and progress towards improvement of TFPs for valuable traits by integrated use of omics and gene editing techniques.
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Affiliation(s)
- Ajay Kumar
- Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; (T.A.); (S.S.)
| | - Thattantavide Anju
- Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; (T.A.); (S.S.)
| | - Sushil Kumar
- Department of Botany, Govt. Degree College, Kishtwar 182204, Jammu and Kashmir, India;
| | - Sushil Satish Chhapekar
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
| | - Sajana Sreedharan
- Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; (T.A.); (S.S.)
| | - Sonam Singh
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
| | - Su Ryun Choi
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
| | - Nirala Ramchiary
- School of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, Delhi, India
| | - Yong Pyo Lim
- Molecular Genetics & Genomics Laboratory, Department of Horticulture, Chungnam National University, Daejeon 34134, Korea; (S.S.C.); (S.S.); (S.R.C.)
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