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Sánchez-Quezada V, Luzardo-Ocampo I, Gaytán-Martínez M, Loarca-Piña G. Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron. Food Chem 2024; 453:139602. [PMID: 38795433 DOI: 10.1016/j.foodchem.2024.139602] [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: 03/15/2024] [Revised: 04/22/2024] [Accepted: 05/07/2024] [Indexed: 05/28/2024]
Abstract
Milk-type beverages are popular vegan products requiring iron and calcium fortification to improve their nutritional value, as iron deficiency is the world's most prevalent nutritional problem. This research aimed to develop and characterize an extruded common bean (Phaseolus vulgaris L.)-based milk-type beverage added with bean protein isolate and iron. The formulations included flavors (non-flavored, vanilla, and nut) and two iron concentrations (2 and 3 mg FeSO4/100 mL). Extrusion increased the beverages' protein (+17.38 %) and starch digestibility, and reduced their antinutritional compounds (trypsin inhibitors, condensed tannins, and carbonates). Developed beverages' formulations differed from a commercial soybean beverage in their physicochemical properties but were more nutritious (protein: 3.33-3.44 %; fiber: 3.43-4.08 %). Iron-added beverages displayed a medium sensory acceptance (best overall likeness: 5.3-6.2). The developed beverage is a suitable, sensory-accepted, and nutritious bean-based beverage, suggesting novel research lines improving vegan beverage formulations to increase average daily iron intake.
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Affiliation(s)
- Vanessa Sánchez-Quezada
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico.
| | - Ivan Luzardo-Ocampo
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico; Tecnologico de Monterrey, The Institute for Obesity Research, Ave. Eugenio Garza Sada 2501 Sur, Monterrey 64849, Mexico; Tecnologico de Monterrey, School of Engineering and Science, Campus Guadalajara, Av. General Ramon Corona 2514, Zapopan 45201, Mexico.
| | - Marcela Gaytán-Martínez
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico.
| | - Guadalupe Loarca-Piña
- Research and Graduate Program in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, 76010 Qro., Qro, Mexico.
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Ernst D, Kolenčík M, Šebesta M, Žitniak Čurná V, Qian Y, Straka V, Ducsay L, Kratošová G, Ďurišová Ľ, Gažo J, Baláži J. Enhancing Maize Yield and Quality with Metal-Based Nanoparticles without Translocation Risks: A Brief Field Study. PLANTS (BASEL, SWITZERLAND) 2024; 13:1936. [PMID: 39065463 PMCID: PMC11280334 DOI: 10.3390/plants13141936] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/07/2024] [Revised: 07/08/2024] [Accepted: 07/11/2024] [Indexed: 07/28/2024]
Abstract
Our previous studies have shown physiological and yield intensification of selected crops with the application of nanoparticles (NPs). However, the impact on the quantitative, qualitative, and yield parameters of maize (Zea mays L.) in field conditions remains highly debated. This study aimed to evaluate the effects of zinc oxide (ZnO-NPs), gold NPs anchored to meso-biosilica (Au-NP-bioSi), and titanium dioxide (TiO2-NPs) as biological stimulants under field conditions during the vegetation season of 2021 in the Central European region. The study assessed the effects on the number of plants, yield, yield components, and nutritional quality, including mineral nutrients, starch, and crude protein levels. The potential translocation of these chemically-physically stable NPs, which could pose a hazard, was also investigated. The results indicate that Au-NP-bioSi and ZnO-NPs-treatments were the most beneficial for yield and yield components at a statistically significant level. Mineral nutrient outcomes were varied, with the NP-free variant performing the best for phosphorus-levels, while Au-NP-bioSi and ZnO-NPs were optimal for crude protein. Starch content was comparable across the TiO2-NPs, Au-NP-bioSi, and control variants. Importantly, we observed no hazardous translocation of NPs or negative impacts on maize grain quality. This supports the hypothesis that NPs can serve as an effective tool for precise and sustainable agriculture.
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Affiliation(s)
- Dávid Ernst
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (D.E.); (V.Ž.Č.); (V.S.); (L.D.)
| | - Marek Kolenčík
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (D.E.); (V.Ž.Č.); (V.S.); (L.D.)
| | - Martin Šebesta
- Institute of Laboratory Research on Geomaterials, Faculty of Natural Sciences, Comenius University in Bratislava, Mlynská Dolina, Ilkovičova 6, 842 15 Bratislava, Slovakia;
| | - Veronika Žitniak Čurná
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (D.E.); (V.Ž.Č.); (V.S.); (L.D.)
| | - Yu Qian
- School of Ecology and Environmental Science, Yunnan University, 2 Cuihubei Lu, Kunming 650091, China;
| | - Viktor Straka
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (D.E.); (V.Ž.Č.); (V.S.); (L.D.)
| | - Ladislav Ducsay
- Institute of Agronomic Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (D.E.); (V.Ž.Č.); (V.S.); (L.D.)
| | - Gabriela Kratošová
- Nanotechnology Centre, Centre for Energy and Environmental Technologies, VŠB Technical University of Ostrava, 17. Listopadu 15/2172, 708 00 Ostrava, Czech Republic;
| | - Ľuba Ďurišová
- Institute of Plant and Environmental Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (Ľ.Ď.); (J.G.)
| | - Ján Gažo
- Institute of Plant and Environmental Sciences, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia; (Ľ.Ď.); (J.G.)
| | - Juraj Baláži
- Institute of Design and Engineering Technologies, Faculty of Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
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Toutirais L, Walrand S, Vaysse C. Are oilseeds a new alternative protein source for human nutrition? Food Funct 2024; 15:2366-2380. [PMID: 38372388 DOI: 10.1039/d3fo05370a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2024]
Abstract
This review focuses on the potential use, nutritional value and beneficial health effects of oilseeds as a source of food protein. The process of extracting oil from oilseeds produces a by-product that is rich in proteins and other valuable nutritional and bioactive components. This product is primarily used for animal feed. However, as the demand for proteins continues to rise, plant-based proteins have a real success in food applications. Among the different plant protein sources, oilseeds could be used as an alternative protein source for human diet. The data we have so far show that oilseeds present a protein content of up to 40% and a relatively well-balanced profile of amino acids with sulphur-containing amino acids. Nevertheless, they tend to be deficient in lysine and rich in anti-nutritional factors (ANFs), which therefore means they have lower anabolic potential than animal proteins. To enhance their nutritional value, oilseed proteins can be combined with other protein sources and subjected to processes such as dehulling, heating, soaking, germination or fermentation to reduce their ANFs and improve protein digestibility. Furthermore, due to their bioactive peptides, oilseeds can also bring health benefits, particularly in the prevention and treatment of diabetes, obesity and cardiovascular diseases. However, additional nutritional data are needed before oilseeds can be endorsed as a protein source for humans.
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Affiliation(s)
- Lina Toutirais
- ITERG, Department of Nutritional Health and Lipid Biochemistry, Bordeaux, France
- Université Clermont Auvergne, INRAE, UNH, 63000 Clermont-Ferrand, France.
| | - Stephane Walrand
- Université Clermont Auvergne, INRAE, UNH, 63000 Clermont-Ferrand, France.
- Clinical Nutrition Department, CHU, Clermont-Ferrand, France
| | - Carole Vaysse
- Clinical Nutrition Department, CHU, Clermont-Ferrand, France
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Contreras J, Alcázar-Valle M, Lugo-Cervantes E, Luna-Vital DA, Mojica L. Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation. Pharmaceuticals (Basel) 2023; 16:874. [PMID: 37375821 DOI: 10.3390/ph16060874] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 06/08/2023] [Accepted: 06/09/2023] [Indexed: 06/29/2023] Open
Abstract
This work aimed to obtain and characterize anthocyanin-rich extracts (ARE) from native black beans and evaluate their antioxidant and anti-inflammatory potential. The initial extract was obtained by supercritical fluids (RE) and purified using Amberlite® XAD-7 resin (PE). RE and PE were fractionated using countercurrent chromatography, and four fractions were obtained (REF1 and REF2 from RE, PEF1, and PEF2 from PE). ARE and fractions were characterized, and the biological potential was evaluated. ABTS IC50 values ranged from 7.9 to 139.2 (mg C3GE/L), DPPH IC50 ranged from 9.2 to 117.2 (mg C3GE/L), and NO IC50 ranged from 0.6 to143.8 (mg C3GE/L) (p < 0.05). COX-1 IC50 ranged from 0.1 to 0.9 (mg C3GE/L), COX-2 IC50 ranged from 0.01 to 0.7 (mg C3GE/L), and iNOS IC50 ranged from 0.9 to 5.6 (mg C3GE/L) (p < 0.05). The theoretical binding energy for phenolic compounds ranged from -8.45 to -1.4 kcal/mol for COX-1, from -8.5 to -1.8 kcal/mol for COX-2, and from -7.2 to -1.6 kcal/mol for iNOS. RE and REF2 presented the highest antioxidant and anti-inflammatory potential. Countercurrent chromatography effectively isolates and purifies bioactive compounds while maintaining their biological potential. Native black beans present an attractive phytochemical profile and could be used as ingredients in nutraceuticals and functional foods.
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Affiliation(s)
- Jonhatan Contreras
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Montserrat Alcázar-Valle
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Eugenia Lugo-Cervantes
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Avenida Eugenio Garza Sada 2501, Monterrey 64849, NL, Mexico
| | - Luis Mojica
- Food Technology, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Unidad Zapopan, Camino Arenero 1227, El Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
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Perozeni F, Pivato M, Angelini M, Maricchiolo E, Pompa A, Ballottari M. Towards microalga-based superfoods: heterologous expression of zeolin in Chlamydomonas reinhardtii. FRONTIERS IN PLANT SCIENCE 2023; 14:1184064. [PMID: 37229116 PMCID: PMC10203602 DOI: 10.3389/fpls.2023.1184064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Accepted: 04/17/2023] [Indexed: 05/27/2023]
Abstract
Microalgae are unicellular photosynthetic organisms that can be grown in artificial systems to capture CO2, release oxygen, use nitrogen- and phosphorus-rich wastes, and produce biomass and bioproducts of interest including edible biomass for space exploration. In the present study, we report a metabolic engineering strategy for the green alga Chlamydomonas reinhardtii to produce high-value proteins for nutritional purposes. Chlamydomonas reinhardtii is a species approved by the U.S. Food and Drug Administration (FDA) for human consumption, and its consumption has been reported to improve gastrointestinal health in both murine models and humans. By utilizing the biotechnological tools available for this green alga, we introduced a synthetic gene encoding a chimeric protein, zeolin, obtained by merging the γ-zein and phaseolin proteins, in the algal genome. Zein and phaseolin are major seed storage proteins of maize (Zea mays) and bean (Phaseolus vulgaris) that accumulate in the endoplasmic reticulum (ER) and storage vacuoles, respectively. Seed storage proteins have unbalanced amino acid content, and for this reason, need to be complemented with each other in the diet. The chimeric recombinant zeolin protein represents an amino acid storage strategy with a balanced amino acid profile. Zeolin protein was thus efficiently expressed in Chlamydomonas reinhardtii; thus, we obtained strains that accumulate this recombinant protein in the endoplasmic reticulum, reaching a concentration up to 5.5 fg cell-1, or secrete it in the growth medium, with a titer value up to 82 µg/L, enabling the production of microalga-based super-food.
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Affiliation(s)
- Federico Perozeni
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy
| | - Matteo Pivato
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy
| | - Margherita Angelini
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy
| | - Elisa Maricchiolo
- Dipartimento di Scienze Biomolecolari, Università degli Studi di Urbino, Urbino, Italy
| | - Andrea Pompa
- Dipartimento di Scienze Biomolecolari, Università degli Studi di Urbino, Urbino, Italy
| | - Matteo Ballottari
- Dipartimento di Biotecnologie, Università degli Studi di Verona, Verona, Italy
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In vitro Digestion of Phaseolus vulgaris L. Cooked Beans Induces Autophagy in Colon Cancer Cells. Foods 2023; 12:foods12040839. [PMID: 36832915 PMCID: PMC9956147 DOI: 10.3390/foods12040839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2023] [Revised: 02/01/2023] [Accepted: 02/12/2023] [Indexed: 02/18/2023] Open
Abstract
Phaseolus vulgaris L. (common bean) contains high levels of proteins, unsaturated fatty acids, minerals, fibers, and vitamins, and for this reason, it represents an essential component of the diet. More than 40,000 varieties of beans have been recognized and are staple foods in the traditional cuisine of many countries. In addition to its high nutritional value, P. vulgaris is also characterized by its nutraceutical properties and favors environmental sustainability. In this manuscript, we studied two different varieties of P. vulgaris, Cannellino and Piattellino. We investigated the effects of traditional processing (soaking and cooking) and in vitro gastrointestinal digestion of beans on their phytochemical composition and anticancer activity. Using HT29 and HCT116 colon cancer cell lines, we showed that the extract obtained after gastrointestinal digestion of cooked beans (the bioaccessible fraction, BF) induces cell death through the induction of the autophagic process. We demonstrated that the BF of Cannellino and Piattellino beans at the concentration of 100 μg/mL reduces cell vitality, measured by MMT assay, of both HT29 (88.41% ± 5.79 and 94.38% ± 0.47) and HCT116 (86.29% ± 4.3 and 91.23% ± 0.52) cell lines. Consistently, the treatment of HT29 cells with 100 μg/mL of Cannellino and Piattellino BFs reduced clonogenicity by 95% ± 2.14 and 96% ± 0.49, respectively. Moreover, the activity of extracts appeared to be selective for colon cancer cells. The data shown in this work further confirm P. vulgaris to be among foods with beneficial effects for human health.
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Liu Y, Huang Y, Li Z, Feng M, Ge W, Zhong C, Xue R. Genome-wide identification of the TGA genes in common bean ( Phaseolus vulgaris) and revealing their functions in response to Fusarium oxysporum f. sp. phaseoli infection. Front Genet 2023; 14:1137634. [PMID: 36755571 PMCID: PMC9901207 DOI: 10.3389/fgene.2023.1137634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/22/2023] Open
Abstract
Fusarium wilt, which affects common bean all across the world, is caused by Fusarium oxysporum f. sp. Phaseoli (Fop). It is necessary to have functional genes in response to Fop infection because they might be used to manage disease. As a crucial regulator, TGA-binding transcription factor (TGA) is engaged in the defense mechanism of plants against pathogens. The role of TGA regulators in common bean in response to Fop infection, however, has not been documented. Hence, we performed genome-wide identified and characterized eight TGA genes in common bean. In this study, eight PvTGA genes were distributed on six chromosomes and classified into four subgroups. The PvTGA genes have the same conserved bZIP and DOG1 domains, but there are specific sequence structures in different PvTGAs. Phylogenetic and synteny analysis explained that PvTGA gene has a close genetic relationship with legume TGAs and that PvTGA03 and PvTGA05 may play an important role in evolution. Transcriptome data explained that expression levels of PvTGA genes showed diversity in different tissues. After Fop inoculation, the expression levels of PvTGA03 and PvTGA07 were significantly different between resistant and susceptible genotypes. Under SA treatment, the expression levels of PvTGA03, PvTGA04, PvTGA06, PvTGA07 and PvTGA08 were significantly different. These results imply that PvTGA03 and PvTGA07 play key roles in SA-mediated resistance to Fusarium wilt. Together, these findings advance knowledge of the PvTGA gene family in common bean and will help future studies aimed at reducing Fusarium wilt.
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Affiliation(s)
- Yu Liu
- College of Agronomy, Shenyang Agricultural University, Shenyang, China,Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, China,Liaoning Provincial Key Laboratory of Miscellaneous Grain Germplasm Innovation and Genetic Breeding, Shenyang, China
| | - Yuning Huang
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, China,Liaoning Provincial Key Laboratory of Miscellaneous Grain Germplasm Innovation and Genetic Breeding, Shenyang, China
| | - Zhao Li
- College of Agronomy, Shenyang Agricultural University, Shenyang, China
| | - Ming Feng
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, China,Liaoning Provincial Key Laboratory of Miscellaneous Grain Germplasm Innovation and Genetic Breeding, Shenyang, China
| | - Weide Ge
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, China,Liaoning Provincial Key Laboratory of Miscellaneous Grain Germplasm Innovation and Genetic Breeding, Shenyang, China
| | - Chao Zhong
- College of Agronomy, Shenyang Agricultural University, Shenyang, China,*Correspondence: Chao Zhong, ; Renfeng Xue,
| | - Renfeng Xue
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, Liaoning, China,Liaoning Provincial Key Laboratory of Miscellaneous Grain Germplasm Innovation and Genetic Breeding, Shenyang, China,*Correspondence: Chao Zhong, ; Renfeng Xue,
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Redondo‐Cuenca A, Pedrosa MM, Sanz MDT, Alvarado López AN, Garcia‐Alonso A. Influence of high‐pressure processing on nutritional composition and bioactive compounds of
Phaseolus coccineus
L. J Food Sci 2022; 87:5289-5302. [PMID: 36316801 PMCID: PMC10092461 DOI: 10.1111/1750-3841.16361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 09/06/2022] [Accepted: 09/27/2022] [Indexed: 12/23/2022]
Abstract
The influence of high-pressure processing (HPP) prior to cooking on nutritional composition and bioactive compounds content of four varieties of Phaseolus coccineus L. was studied. Cooking and HPP+C increased the protein content. However, minerals, total carbohydrates, ciceritol and α-galactosides were reduced. Fat was not affected by cooking but decreased after HPP+C. For dietary fiber, the behavior observed was different depending on the sample and the treatment applied. HPP+C could be considered a good processing technology to retain the advantageous lower myo-inositol phosphates isoforms and supply prebiotic oligosaccharides. The trypsin inhibitors activity was lower in the cooked and HPP+C samples; however, there were no significant differences between both thermal treatments. Thus, HPP+C reduced cooking time and preserving or improving the nutritional composition of the beans and their bioactive compounds content.
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Affiliation(s)
- Araceli Redondo‐Cuenca
- Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain
| | - Mercedes Martín Pedrosa
- Departamento de Tecnología de Alimentos Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA‐CSIC) Madrid Spain
| | - Ma Dolores Tenorio Sanz
- Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain
| | - Alejandra N. Alvarado López
- Laboratorio de Toxicología Ambiental, Facultad de Química Universidad Autónoma del Estado de México, Paseo Colón intersección Paseo Tollocan s/n. Col. Residencial Colón Toluca Estado de México México
| | - Alejandra Garcia‐Alonso
- Departamento de Nutrición y Ciencia de los Alimentos. Facultad de Farmacia Universidad Complutense de Madrid Madrid Spain
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Taspinar YS, Dogan M, Cinar I, Kursun R, Ozkan IA, Koklu M. Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04080-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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10
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Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread. J Food Sci 2022; 87:3766-3780. [PMID: 35904200 DOI: 10.1111/1750-3841.16263] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 06/22/2022] [Accepted: 06/30/2022] [Indexed: 11/28/2022]
Abstract
This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and development time while maintaining the dough stability. Supplemented breads had 13%, 51%, and 132% higher protein, mineral, and crude fiber content, respectively, than control bread (100% wheat). The breadmaking features, color and crumb firmness, were affected by the substitution level. Sensory analysis revealed that germination could improve the taste and smell of breads produced with ayocote bean flour. The sensory attribute scores of 10% AGF bread were comparable to those of the control bread. Supplementation reduced the in vitro protein digestibility, although the effect was less pronounced in 10% ARF and 20% AGF breads. The limiting amino acid score of supplemented breads increased up to 70%, which improved their protein digestibility-corrected amino acid scores. Supplementation with 20% or 30% of both ARF and AGF increased resistant starch values and decreased the total digestible starch of breads. Thus, the results showed that substituting wheat with ARF or AGF improves the nutritional properties of bread. However, low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties. PRACTICAL APPLICATION: Substituting wheat flour with ayocote bean flour improved the nutritional value of bread. Germination of ayocote beans decreased the cooking stability of composite dough. Bread fortified with ayocote flour had high levels of essential amino acids. Bread with raw or germinated ayocote flours had high limiting amino acid scores. Composite bread had high resistant starch and low total digestible starch.
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Affiliation(s)
- Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
| | | | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico.,Tecnologico de Monterrey, The institute for Obesity Research, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
| | - Sergio O Serna-Saldivar
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
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Choe U, Chang L, Ohm JB, Chen B, Rao J. Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108000] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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12
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Postharvest treatments with radio frequency for 10 and 20 kg batches of black beans (
Phaseolus vulgaris
L.). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15584] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Perez-Hernandez LM, Hernández-Álvarez AJ, Morgan M, Boesch C, Orfila C. Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans ( Phaseolus vulgaris L.) with diverse seed colour. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1965660] [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)
| | | | - Michael Morgan
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Christine Boesch
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
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Xue R, Feng M, Chen J, Ge W, Blair MW. A methyl esterase 1 (PvMES1) promotes the salicylic acid pathway and enhances Fusarium wilt resistance in common beans. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2021; 134:2379-2398. [PMID: 34128089 DOI: 10.1007/s00122-021-03830-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Accepted: 03/30/2021] [Indexed: 06/12/2023]
Abstract
Methyl esterase (MES), PvMES1, contributes to the defense response toward Fusarium wilt in common beans by regulating the salicylic acid (SA) mediated signaling pathway from phenylpropanoid synthesis and sugar metabolism as well as others. Common bean (Phaseolus vulgaris L.) is an important food legume. Fusarium wilt caused by Fusarium oxysporum f. sp. phaseoli is one of the most serious soil-borne diseases of common bean found throughout the world and affects the yield and quality of the crop. Few sources of Fusarium wilt resistance exist in legumes and most are of quantitative inheritance. In this study, we have identified a methyl esterase (MES), PvMES1, that contributes to plant defense response by regulating the salicylic acid (SA) mediated signaling pathway in response to Fusarium wilt in common beans. The result showed the role of PvMES1 in regulating SA levels in common bean and thus the SA signaling pathway and defense response mechanism in the plant. Overexpression of the PvMES1 gene enhanced Fusarium wilt resistance; while silencing of the gene caused susceptibility to the diseases. RNA-seq analysis with these transiently modified plants showed that genes related to SA level changes included the following gene ontologies: (a) phenylpropanoid synthesis; (b) sugar metabolism; and (c) interaction between host and pathogen as well as others. These key signal elements activated the defense response pathway in common bean to Fusarium wilt. Collectively, our findings indicate that PvMES1 plays a pivotal role in regulating SA biosynthesis and signaling, and increasing Fusarium wilt resistance in common bean, thus providing novel insight into the practical applications of both SA and MES genes and pathways they contribute to for developing elite crop varieties with enhanced broad-spectrum resistance to this critical disease.
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Affiliation(s)
- Renfeng Xue
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, 110161, LN, China.
| | - Ming Feng
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, 110161, LN, China
| | - Jian Chen
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, 110161, LN, China
| | - Weide Ge
- Crop Research Institute, Liaoning Academy of Agricultural Sciences, Shenyang, 110161, LN, China
| | - Matthew W Blair
- Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, 37209, USA
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15
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Escobedo A, Mojica L. Pulse-based snacks as functional foods: Processing challenges and biological potential. Compr Rev Food Sci Food Saf 2021; 20:4678-4702. [PMID: 34324249 DOI: 10.1111/1541-4337.12809] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 06/22/2021] [Accepted: 06/24/2021] [Indexed: 12/19/2022]
Abstract
Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks. More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.
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Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan, México
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16
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Finetti F, Biagi M, Ercoli J, Macrì G, Miraldi E, Trabalzini L. Phaseolus vulgaris L. var. Venanzio Grown in Tuscany: Chemical Composition and In Vitro Investigation of Potential Effects on Colorectal Cancer. Antioxidants (Basel) 2020; 9:antiox9121181. [PMID: 33256057 PMCID: PMC7760357 DOI: 10.3390/antiox9121181] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 11/13/2020] [Accepted: 11/24/2020] [Indexed: 01/15/2023] Open
Abstract
Phaseolus vulgaris L. (common bean) is a leguminous species that is an important dietary component due to its high content of proteins, unsaturated fatty acids, minerals, dietary fibers and vitamins. Due to the high content of polyphenols, several biological activities have been described for bean extracts, making it possible to include P. vulgaris among food with beneficial effects for human health. Moreover, more than 40,000 varieties of beans have been recognised with different nutraceutical properties, pointing out the importance of food biodiversity. In this work, we describe for the first time the chemical composition and biological activity of a newly recognized Italian variety of P. vulgaris grown in a restricted area of the Tuscany region and named “Fagiola di Venanzio”. Fagiola di Venanzio water extract is rich in proteins, sugars and polyphenols and displays antioxidant, anti-inflammatory and antiproliferative activities in in vitro assays on colon cancer cellular models. Our data indicate that this variety of P. vulgaris appears to be a promising source of bioactive compounds and encourage more in-depth studies to better elucidate the implications of its consumption for public health.
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Affiliation(s)
- Federica Finetti
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (J.E.); (G.M.)
- Correspondence: (F.F.); (L.T.)
| | - Marco Biagi
- Department of Physical Sciences, Earth and Environment, University of Siena, Via Laterina 8, 53100 Siena, Italy; (M.B.); (E.M.)
| | - Jasmine Ercoli
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (J.E.); (G.M.)
| | - Giulia Macrì
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (J.E.); (G.M.)
| | - Elisabetta Miraldi
- Department of Physical Sciences, Earth and Environment, University of Siena, Via Laterina 8, 53100 Siena, Italy; (M.B.); (E.M.)
| | - Lorenza Trabalzini
- Department of Biotechnology, Chemistry and Pharmacy, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy; (J.E.); (G.M.)
- Correspondence: (F.F.); (L.T.)
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17
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Rousseau S, Celus M, Duijsens D, Gwala S, Hendrickx M, Grauwet T. The impact of postharvest storage and cooking time on mineral bioaccessibility in common beans. Food Funct 2020; 11:7584-7595. [PMID: 32821894 DOI: 10.1039/d0fo01302a] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Mineral (Mg, Ca, Fe and Zn) bioaccessibility in common beans was evaluated taking into consideration the common bean food chain from postharvest storage over processing (soaking and cooking) until consumption. Beans were stored under realistic tropical conditions (35 °C and 80% RH) which resulted in significantly different cooking behaviour after 8 weeks compared to freshly harvested beans. Based on postcooking hardness, different storage times were selected: unstored, 8 and 20 weeks. Independently of storage conditions, beans were soaked overnight and cooked for 30, 60 or 120 min. The mineral bioaccessibility decreased with increase in both storage and cooking times. Decrease in mineral bioaccessibility with increasing storage time was proved to be the result of increasing mineral chelation of cell wall polymers (e.g. pectin). Additionally, we hypothesize that by cooking, mineral chelators become more accessible, e.g. through pectin solubilization phenomena, in turn capturing more free minerals leading to a reduced mineral bioaccessibility.
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Affiliation(s)
- Sofie Rousseau
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Miete Celus
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Dorine Duijsens
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Shannon Gwala
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
| | - Tara Grauwet
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), Laboratory of Food Technology, Kasteelpark Arenberg 22, PB 2457, 3001, Leuven, Belgium.
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18
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Kitum VC, Kinyanjui PK, Mathara JM, Sila DN. Effect of Lb. plantarum BFE 5092 Fermentation on Antinutrient and Oligosaccharide Composition of Whole Red Haricot Bean ( Phaseolus vulgaris L). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8876394. [PMID: 32851056 PMCID: PMC7439167 DOI: 10.1155/2020/8876394] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/24/2020] [Accepted: 07/30/2020] [Indexed: 11/17/2022]
Abstract
Common beans are a leguminous plant of the genus Phaseolus. They are rich in protein, energy, and minerals. They confer a wide range of health benefits when consumed. Utilization of common bean has however been poor due to high antinutrient content that results in reduced nutrient digestibility and mineral bioavailability. Flatulence after consumption is also a huge deterrent to common bean consumption. Lactic acid fermentation is the most common form of food fermentation with the Lactobacilli spp dominating most spontaneous fermentations. The objective of this study was to determine the effect of lactic acid bacteria (LAB) on the antinutrient and flatulence causing oligosaccharide composition of red haricot bean. A factorial research design was used in the study. Red haricot beans were sorted and soaked for 15 h. The soaked beans were fermented in 2% salt-sugar solutions for 120 h. Experimental batch was inoculated with Lb. plantarum BFE 5092 (IF), and the control batch was spontaneously fermented (SF). Microbial growth and pH were monitored every 24 h during fermentation. After fermentation, the beans were dried and milled, and the flours were subjected to biochemical analysis. ANOVA was done using SPSS statistics 23. The pH decreased significantly (P < 0.05) from 6.06 to 3.9 in both batches at the end of fermentation. The LAB counts significantly increased (P < 0.05) in both batches, whereas coliform counts decreased significantly (P < 0.05). Fungi were not detected in both batches. Soaking lowered tannins and phytates and raffinose concentrations significantly but had no significant effect on stachyose concentration. At the end of 120 h of fermentation, the tannin content was 109.50 and 54.04 mg/100 g in IF and SF, respectively. Phytates were at 242.52 and 163.43 mg/100 g in IF and SF, respectively. Raffinose content was 32.85 and 32.58 mg/100 g in IF and SF, respectively, while stachyose content was 593.33 and 467.49 mg/100 g in IF and SF, respectively. This research showed that LAB is able to ferment soaked whole red haricot and lower the tannin, phytate, raffinose, and stachyose content significantly. Spontaneous fermentation lowered these antinutrients and oligosaccharides better than inoculation with Lb. plantarum BFE 5092.
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Affiliation(s)
- Vivian C. Kitum
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Peter K. Kinyanjui
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Julius M. Mathara
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
| | - Daniel N. Sila
- Department of Food Science, Jomo Kenyatta University of Agriculture and technology, Nairobi, P.O. Box 62000-00200, Nairobi, Kenya
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19
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Minde JJ, Venkataramana PB, Matemu AO. Dolichos Lablab-an underutilized crop with future potentials for food and nutrition security: a review. Crit Rev Food Sci Nutr 2020; 61:2249-2261. [PMID: 32530295 DOI: 10.1080/10408398.2020.1775173] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
Achieving the Sustainable Development Goals (SDGs) particularly goal number two in developing countries by 2030 is challenging. The State of Food Security and Nutrition (2019) in the World show prevalence of undernourishment which has practically remained unchanged for the last three years. This calls for sustainable synergies between food and nutrition in addressing the challenge. Exploring the potential of underutilized legumes such as Dolichos Lablab (Lablab purpureus) in improving food and nutrition security is of importance. Lablab is known among nutritious underutilized diversified legumes, which is drought tolerant relative to other legumes. However, it is less popular as human food. This review focuses on providing details on the nutritional potential of underutilized Lablab varieties for food availability, accessibility and satisfactorily utilization for improved livelihood. So far research attention has been focusing on good agronomic performance with less information on their nutritional quality and its contribution to the wellbeing of people. Both wild and cultivated Lablab accessions do differ morphologically and across diverse habitat environments. This may make them less known, untapped and underutilized despite its promising potential as a food resource in developing countries where malnutrition still exists. Efforts are needed to popularize high-quality nutritional accessions, enhancing their consumption and commercialization for feeding the ever-increasing population in the future.
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Affiliation(s)
- Josephine J Minde
- Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
| | - Pavithravani B Venkataramana
- Department of Sustainable Agriculture, Biodiversity and Ecosystems Management, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
| | - Athanasia O Matemu
- Department of Food and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha, Tanzania
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20
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Ribeiro ND, Kläsener GR. Physical quality and mineral composition of new Mesoamerican bean lines developed for cultivation in Brazil. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103479] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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21
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Gu BJ, Masli MDP, Ganjyal GM. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion. J Food Sci 2019; 85:404-413. [PMID: 31887250 DOI: 10.1111/1750-3841.14951] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 09/18/2019] [Accepted: 10/19/2019] [Indexed: 01/22/2023]
Abstract
Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160 °C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05). PRACTICAL APPLICATION: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.
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Affiliation(s)
- Bon-Jae Gu
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
| | - Maria Dian Pratiwi Masli
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
| | - Girish M Ganjyal
- School of Food Science, Washington State Univ, 1945 NE Ferdinand's Lane, Pullman, WA, 99164-6376, U.S.A
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22
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Escobedo A, Mora C, Mojica L. Thermal and enzymatic treatments reduced α‐galactooligosaccharides in common bean (
Phaseolus vulgaris
L.) flour. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14273] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Alejandro Escobedo
- Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Zapopan Mexico
| | - Carlos Mora
- Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Zapopan Mexico
| | - Luis Mojica
- Tecnología Alimentaria Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) Zapopan Mexico
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23
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Tayade R, Kulkarni KP, Jo H, Song JT, Lee JD. Insight Into the Prospects for the Improvement of Seed Starch in Legume-A Review. FRONTIERS IN PLANT SCIENCE 2019; 10:1213. [PMID: 31736985 PMCID: PMC6836628 DOI: 10.3389/fpls.2019.01213] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Accepted: 09/03/2019] [Indexed: 05/18/2023]
Abstract
In addition to proteins and/or oils, mature seeds of most legume crops contain important carbohydrate components, including starches and sugars. Starch is also an essential nutritional component of human and animal diets and has various food and non-food industrial applications. Starch is a primary insoluble polymeric carbohydrate produced by higher plants and consists of amylose and amylopectin as a major fraction. Legume seeds are an affordable source of not only protein but also the starch, which has an advantage of being resistant starch compared with cereal, root, and tuber starch. For these reasons, legume seeds form a good source of resistant starch-rich healthy food with a high protein content and can be utilized in various food applications. The genetics and molecular details of starch and other carbohydrate components are well studied in cereal crops but have received little attention in legumes. In order to improve legume starch content, quality, and quantity, it is necessary to understand the genetic and molecular factors regulating carbohydrate metabolism in legume crops. In this review, we assessed the current literature reporting the genetic and molecular basis of legume carbohydrate components, primarily focused on seed starch content. We provided an overview of starch biosynthesis in the heterotrophic organs, the chemical composition of major consumable legumes, the factors influencing starch digestibility, and advances in the genetic, transcriptomic, and metabolomic studies in important legume crops. Further, we discussed breeding and biotechnological approaches for the improvement of the starch composition in major legume crops. The information reviewed in this study will be helpful in facilitating the food and non-food applications of legume starch and provide economic benefits to farmers and industries.
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Affiliation(s)
| | | | | | | | - Jeong-Dong Lee
- School of Applied Biosciences, Kyungpook National University, Daegu, South Korea
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24
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Alvarado-López AN, Gómez-Oliván LM, Heredia JB, Baeza-Jiménez R, Garcia-Galindo HS, Lopez-Martinez LX. Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1571530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Leobardo Manuel Gómez-Oliván
- Departamento de Alimentos, Facultad de Química, Universidad Autónoma del Estado de México, Estado de México, México
| | - J. Basilio Heredia
- Laboratorio de Alimentos Funcionales y Nutracéuticos, CONACyT-Centro de Investigación en Alimentación y Desarrollo, A.C, Culiacán, México
| | - Ramiro Baeza-Jiménez
- Biotecnologia y Bioingeniería, Centro de Investigación en Alimentación y Desarrollo, A.C., Delicias, México
| | | | - Leticia Xochitl Lopez-Martinez
- Laboratorio de Alimentos Funcionales y Nutracéuticos, CONACyT-Centro de Investigación en Alimentación y Desarrollo, A.C, Culiacán, México
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25
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2019. [DOI: 10.22207/jpam.13.1.01] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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26
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Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico. Foods 2018; 7:foods7120199. [PMID: 30563077 PMCID: PMC6306736 DOI: 10.3390/foods7120199] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 11/28/2018] [Accepted: 11/28/2018] [Indexed: 12/21/2022] Open
Abstract
This research describes the characterization of bioactive compounds, mineral content, and antioxidant capacity in bean varieties grown in semi-arid conditions in Zacatecas, Mexico. This will provide better progress perspectives for agriculture nationwide and will ensure that bean crops are in the condition to satisfy the population’s nutritional needs by placing it not only as one of the foodstuffs comprising Mexico’s basic diet but also as one of the legumes having greater biofortification potential in Mexico. Eleven bean varieties were collected (flor de mayo, bayo, frijola, patola, navy beans, flor de junio, reata beans, Japanese beans, black beans, canary beans, and pinto Saltillo). The evaluation done included the physical and physico-chemical characteristics, as well as the mineral content, bioactive compounds and antioxidant capacity of these bean varieties. Data gathered were subject to a variance and mean separation analysis. The most remarkable individual results were as follows: Canary beans had the highest iron content (105.29 mg/kg), while bayo beans had the highest zinc concentration (48.18 mg/kg) and reata beans had the highest level of protein (26.88%). The varieties showing the most remarkable results with regard to zinc, iron and protein content and antioxidant capacity were as follows: Flor de junio, flor de mayo, reata beans, navy beans and pinto Saltillo; however, the most remarkable variety in comprehensive terms was flor de junio, which showed a reducing power of 0.20%, an antioxidant capacity of 80.62% inhibition, a protein content of 0.17%, in addition to Ca (0.24%), Fe (90.97 mg/kg), Zn (27.23 mg/kg), fiber (3.22%), energy (353.50 kcal), phenols (94.82 mg gallic acid (GA)/g extract) and flavonoids (1.30 mg mg Cat/g−1 dw). Finally, we came to the conclusion that beans grown in Zacatecas, Mexico, offer a huge benefit to consumers as a result of the mineral, protein, fiber, bioactive compounds, and antioxidant capacity contributions such beans provide. Thus, these beans can be used in a biofortification program using micronutrients to improve their nutritional quality.
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27
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Los FGB, Zielinski AAF, Wojeicchowski JP, Nogueira A, Demiate IM. Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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28
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Sáez GD, Hébert EM, Saavedra L, Zárate G. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina. Food Res Int 2017; 102:605-615. [DOI: 10.1016/j.foodres.2017.09.042] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
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29
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Ganesan K, Xu B. Polyphenol-Rich Dry Common Beans (Phaseolus vulgaris L.) and Their Health Benefits. Int J Mol Sci 2017; 18:E2331. [PMID: 29113066 PMCID: PMC5713300 DOI: 10.3390/ijms18112331] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/02/2017] [Accepted: 11/02/2017] [Indexed: 01/04/2023] Open
Abstract
Polyphenols are plant metabolites with potent anti-oxidant properties, which help to reduce the effects of oxidative stress-induced dreaded diseases. The evidence demonstrated that dietary polyphenols are of emerging increasing scientific interest due to their role in the prevention of degenerative diseases in humans. Possible health beneficial effects of polyphenols are based on the human consumption and their bioavailability. Common beans (Phaseolus vulgaris L.) are a greater source of polyphenolic compounds with numerous health promoting properties. Polyphenol-rich dry common beans have potential effects on human health, and possess anti-oxidant, anti-diabetic, anti-obesity, anti-inflammatory and anti-mutagenic and anti-carcinogenic properties. Based on the studies, the current comprehensive review aims to provide up-to-date information on the nutritional compositions and health-promoting effect of polyphenol-rich common beans, which help to explore their therapeutic values for future clinical studies. Investigation of common beans and their impacts on human health were obtained from various library databases and electronic searches (Science Direct PubMed, and Google Scholar).
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Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
| | - Baojun Xu
- Food Science and Technology Program, Division of Science and Technology, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai 519087, China.
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Chávez-Mendoza C, Sánchez E. Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health. Molecules 2017; 22:E1360. [PMID: 28817105 PMCID: PMC6152262 DOI: 10.3390/molecules22081360] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 08/09/2017] [Accepted: 08/12/2017] [Indexed: 12/18/2022] Open
Abstract
As Mexico is located within Mesoamerica, it is considered the site where the bean plant originated and where it was domesticated. Beans have been an integral part of the Mexican diet for thousands of years. Within the country, there are a number of genotypes possessing highly diverse physical and chemical properties. This review describes the major bioactive compounds contained on the Mexican varieties of the common bean. A brief analysis is carried out regarding the benefits they have on health. The effect of seed coat color on the nutraceutical compounds content is distinguished, where black bean stands out because it is high content of anthocyanins, polyphenols and flavonoids such as quercetin. This confers black bean with an elevated antioxidant capacity. The most prominent genotypes within this group are the "Negro San Luis", "Negro 8025" and "Negro Jamapa" varieties. Conversely, the analyzed evidence shows that more studies are needed in order to expand our knowledge on the nutraceutical quality of the Mexican bean genotypes, either grown or wild-type, as well as their impact on health in order to be used in genetic improvement programs or as a strategy to encourage their consumption. The latter is based on the high potential it has for health preservation and disease prevention.
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Affiliation(s)
- Celia Chávez-Mendoza
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
| | - Esteban Sánchez
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
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Franco-Miranda H, Chel-Guerrero L, Gallegos-Tintoré S, Castellanos-Ruelas A, Betancur-Ancona D. Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.02.034] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Phytoconstituents and Nutritional Properties of the Fruits of Eleutherococcus divaricatus and Eleutherococcus sessiliflorus: A Study of Non-European Species Cultivated in Poland. OXIDATIVE MEDICINE AND CELLULAR LONGEVITY 2017; 2017:8374295. [PMID: 28182104 PMCID: PMC5274665 DOI: 10.1155/2017/8374295] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 11/23/2016] [Revised: 12/08/2016] [Accepted: 12/28/2016] [Indexed: 01/07/2023]
Abstract
Eleutherococcus fruits have been consumed in Russia and Asia throughout the centuries. Currently, there is an increasing interest in these products by the community of Western Europe. Many people suffer from micronutrient deficiencies, known as malnutrition, which consequently influences body condition. The aim of this study was to investigate pharmaconutrition, proximate, mineral, and fatty acid composition, total phenolics content, and total flavonoids content of Eleutherococcus divaricatus and Eleutherococcus sessiliflorus fruits cultivated in Poland. Eleutherococcus divaricatus and E. sessiliflorus contain a high amount of protein and fibres (16.70% and 12.28%; 61.41% and 45.63%, resp.). The fruits were generally high in K (21 g/kg) and low in sodium (0.001 g/kg). In terms of fatty acid composition, both species had a high amount of monounsaturated fatty acids (54.84–57.95%) and polyunsaturated fatty acids (36.22–37.0%). Using LC-ESI-MS/MS, protocatechuic acid has been identified as the most abundant compound, ranging from 260 to 810 μg/100 g DE. Among flavonoids, hyperoside was found to be in the highest amount (120–780 μg/100 g DE). Considering a rich chemical composition of the fruits, a better understanding of their health benefits is important in order to increase their utility and to enrich dietary sources of health promoting compounds. Because of a high amount of protein and a low calorific value, the fruits should be considered food for vegans or vegetarians.
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Orak H, Karamać M, Orak A, Amarowicz R. Antioxidant Potential and Phenolic Compounds of Some Widely Consumed Turkish White Bean (Phaseolus vulgaris L.) Varieties. POL J FOOD NUTR SCI 2016. [DOI: 10.1515/pjfns-2016-0022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
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Blair MW, Wu J, Wang S. Editorial: Food Legume Diversity and Legume Research Policies. ACTA ACUST UNITED AC 2016. [DOI: 10.1016/j.cj.2016.09.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Martínez-Zavala M, Mora-Avilés MA, Anaya-Loyola MA, Guzmán-Maldonado H, Aguilera-Barreyro A, Blanco-Labra A, García-Gasca T. Common Bean Leaves as a Source of Dietary Iron: Functional Test in an Iron-Deficient Rat Model. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:259-264. [PMID: 27319012 DOI: 10.1007/s11130-016-0554-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Recent findings made by our group indicate that the iron content in Phaseolus vulgaris leaves is at least four times greater than in grains therefore, we evaluated the effect of supplementation with bean leaf (iron content of 275 mg/kg on a dry basis) in iron-deficient rats. Anemia was induced by feeding rats with an iron-deficient diet (IDD) for 11 days and iron-recovery diets were subsequently tested for 14 days using a normal diet, a 10 % bean leaf-supplemented IDD (BLSD) or a ferrous sulfate-supplemented IDD. Decreased levels of leukocytes (64 %), erythrocytes (30 %), lymphocytes (62 %), granulocytes (72 %), hematocrit (34 %), hemoglobin (35 %), and ferritin (34 %) were observed in the iron-deficient rats compared to the control rats. BLSD supplementation showed the highest recovery values relative to those recorded for control rats: leukocytes (40 %), erythrocytes (24 %), lymphocytes (33 %), granulocytes (88 %), hematocrit (17 %), and hemoglobin (18 %), suggesting that common bean leaves could be a good source of bioavailable iron with possible immunomodulatory effects.
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Affiliation(s)
- Mauricio Martínez-Zavala
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av de las Ciencias S/N., Juriquilla, Querétaro, C.P. 76230, México
| | - María Alejandra Mora-Avilés
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Unidad de Biotecnología, Campo Experimental Bajío, Celaya, Gto. 38110, México
| | - Miriam Aracely Anaya-Loyola
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av de las Ciencias S/N., Juriquilla, Querétaro, C.P. 76230, México
| | - Horacio Guzmán-Maldonado
- Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Unidad de Biotecnología, Campo Experimental Bajío, Celaya, Gto. 38110, México
| | - Araceli Aguilera-Barreyro
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av de las Ciencias S/N., Juriquilla, Querétaro, C.P. 76230, México
| | - Alejandro Blanco-Labra
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y Estudios Avanzados del IPN, Irapuato, Gto. 36821, México
| | - Teresa García-Gasca
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av de las Ciencias S/N., Juriquilla, Querétaro, C.P. 76230, México.
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Wang S, Zhu F. Antidiabetic dietary materials and animal models. Food Res Int 2016; 85:315-331. [DOI: 10.1016/j.foodres.2016.04.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2016] [Revised: 04/19/2016] [Accepted: 04/24/2016] [Indexed: 01/04/2023]
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