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Javed MS, Alvi SQ, Amjad A, Sardar H, Anwar MJ, Javid A, Abou Fayssal S, Kumar P, Abou Fayssal T, Wabaidur SM, Okla MK, Saleh IA, AbdElgawad H. Protein extracted from Moringa oleifera Lam. Leaves: Bio-evaluation and characterization as suitable plant-based meat-protein alternative. Regul Toxicol Pharmacol 2024; 146:105536. [PMID: 38056705 DOI: 10.1016/j.yrtph.2023.105536] [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: 08/10/2023] [Revised: 11/15/2023] [Accepted: 11/29/2023] [Indexed: 12/08/2023]
Abstract
This study aimed to isolate and characterize moringa leaf protein (MLP) via HPLC and evaluate its consumption's effects through rat model. Four groups of Albino Wistar rats (n = 25 each) along with a control group (n = 25) were acclimatized. The isolated MLP was added to the basal diet (casein; control) in various percentages (25, 50, 75, 100%) for a 21-day experimental period. On three intervals (1st, 11th, 21st days), blood samples were collected and subjected for hematological and biochemical examination (Renal Function Test (RFT), Liver Function Test (LFT)). MLP contained a variety of essential and non-essential amino acids in substantial amounts. The Protein Efficiency Ratio (PER) of 50% MLP-treated group was the highest (1.72) among MLP treatments. Increases in feed intake and weight were observed in treated rats compared to the control. The hematological profile of the rats revealed increases in Hemoglobin (Hb) (7.9-14.0%), White Blood Cell (WBC) (35.9-51.5%), Red Blood Cell (RBC) (17.1-22.2%), Hematocrit (HCT) (13.1-22.9%), and platelets levels (36.5-40.6%) from day 1. Protein isolates decreased liver parameters but resulted in non-significant changes in liver and kidney functions in rats. Further investigation is needed to determine the safe daily intake of MLP.
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Affiliation(s)
- Muhammad Sameem Javed
- Department of Food Safety and Quality Management, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800, Pakistan.
| | - Smara Qaiser Alvi
- Department of Human Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800, Pakistan.
| | - Adnan Amjad
- Department of Human Nutrition, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800, Pakistan.
| | - Hasan Sardar
- Department of Horticulture, Faculty of Agricultural Science and Technology, Bahauddin Zakariya University, Multan, 60800, Pakistan.
| | - Muhammad Junaid Anwar
- Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan, 60800, Pakistan.
| | - Asma Javid
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan.
| | - Sami Abou Fayssal
- Department of Agronomy, Faculty of Agronomy, University of Forestry, 10 Kliment Ohridski Blvd, 1797 Sofia, Bulgaria; Department of Plant Production, Faculty of Agriculture, Lebanese University, Beirut 1302, Lebanon.
| | - Pankaj Kumar
- Agro-Ecology and Pollution Research Laboratory, Department of Zoology and Environmental Science, Gurukula Kangri (Deemed to Be University), Haridwar 249404, India; Research and Development Division, Society for AgroEnvironmental Sustainability, Dehradun 248007, India.
| | - Tracy Abou Fayssal
- Department of Life and Earth Sciences, Faculty of Sciences II, Lebanese University, 90656 Jdeidet El Metn, Fanar, Lebanon.
| | - Saikh M Wabaidur
- Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Mohammad K Okla
- Botany and Microbiology Department, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia.
| | | | - Hamada AbdElgawad
- Integrated Molecular Plant Physiology Research, Department of Biology, University of Antwerp, 2020 Antwerp, Belgium.
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Muller T, Bernier MÈ, Bazinet L. Optimization of Water Lentil (Duckweed) Leaf Protein Purification: Identification, Structure, and Foaming Properties. Foods 2023; 12:3424. [PMID: 37761132 PMCID: PMC10529404 DOI: 10.3390/foods12183424] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Water lentil, commonly known as duckweed, is an aquatic plant with great agronomic potential, as it can double its biomass in less than 24 h and contains up to 45% leaf proteins on a dry matter basis. However, extracting proteins from leaves is an arduous process due to the complexity of the matrix, which limits their uses in the food industry. In this study, water lentil protein extraction by solubilization was maximized using response surface methodology. By heating at 80 °C at pH 11 with a water lentil powder concentration of 2% or 4% for 2 h, up to 77.8% of total proteins were solubilized. Then, by precipitating the solubilized proteins at pH 4, a protein purity of 57.6% combined with a total protein yield of 60.0% was achieved. To the best of our knowledge, this is the highest leaf protein extraction yield reported in the literature with such protein purity. Proteomics analyses showed that the protein concentrate was composed of around 85.0% RubisCO, and protein structure analyses using ATR-FTIR and DSC were linked to a high protein solubility in water at pH 7. Moreover, a 1.5% protein solution of the protein concentrate at pH 7 showed excellent foaming properties compared to a 10.3% protein egg white solution. It had a superior foaming capacity (194% vs. 122%, respectively) for the same foaming stability after 60 min, which confirms water lentil proteins' potential for human nutrition and food formulation.
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Affiliation(s)
- Tristan Muller
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; (T.M.); (M.-È.B.)
- Laboratoire de Transformation Alimentaire et Procédés Électro Membranaires (LTAPEM), Laboratory of Food Processing and Electro Membrane Processes, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Marie-Ève Bernier
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; (T.M.); (M.-È.B.)
- Laboratoire de Transformation Alimentaire et Procédés Électro Membranaires (LTAPEM), Laboratory of Food Processing and Electro Membrane Processes, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; (T.M.); (M.-È.B.)
- Laboratoire de Transformation Alimentaire et Procédés Électro Membranaires (LTAPEM), Laboratory of Food Processing and Electro Membrane Processes, Université Laval, Quebec, QC G1V 0A6, Canada
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Kaur G, Bhatia S. Radish leaf protein concentrates: optimization of alkaline extraction for production and characterization of an alternative plant protein concentrate. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01411-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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