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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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2
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Salles J, Gueugneau M, Patrac V, Malnero-Fernandez C, Guillet C, Le Bacquer O, Giraudet C, Sanchez P, Collin ML, Hermet J, Pouyet C, Boirie Y, Jacobs H, Walrand S. Associating Inulin with a Pea Protein Improves Fast-Twitch Skeletal Muscle Mass and Muscle Mitochondrial Activities in Old Rats. Nutrients 2023; 15:3766. [PMID: 37686798 PMCID: PMC10490296 DOI: 10.3390/nu15173766] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/21/2023] [Accepted: 07/27/2023] [Indexed: 09/10/2023] Open
Abstract
Aging is associated with a decline in muscle mass and function, leading to increased risk for mobility limitations and frailty. Dietary interventions incorporating specific nutrients, such as pea proteins or inulin, have shown promise in attenuating age-related muscle loss. This study aimed to investigate the effect of pea proteins given with inulin on skeletal muscle in old rats. Old male rats (20 months old) were randomly assigned to one of two diet groups for 16 weeks: a 'PEA' group receiving a pea-protein-based diet, or a 'PEA + INU' group receiving the same pea protein-based diet supplemented with inulin. Both groups showed significant postprandial stimulation of muscle p70 S6 kinase phosphorylation rate after consumption of pea proteins. However, the PEA + INU rats showed significant preservation of muscle mass with time together with decreased MuRF1 transcript levels. In addition, inulin specifically increased PGC1-α expression and key mitochondrial enzyme activities in the plantaris muscle of the old rats. These findings suggest that dietary supplementation with pea proteins in combination with inulin has the potential to attenuate age-related muscle loss. Further research is warranted to explore the underlying mechanisms and determine the optimal dosage and duration of intervention for potential translation to human studies.
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Affiliation(s)
- Jérôme Salles
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Marine Gueugneau
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Véronique Patrac
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | | | - Christelle Guillet
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Olivier Le Bacquer
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Christophe Giraudet
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Phelipe Sanchez
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Marie-Laure Collin
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Julien Hermet
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
| | - Corinne Pouyet
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, PlateForme d’Exploration du Métabolisme, MetaboHUB-Clermont, 63000 Clermont-Ferrand, France
| | - Yves Boirie
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
- CHU Clermont-Ferrand, Service Nutrition Clinique, 63000 Clermont-Ferrand, France
| | - Heidi Jacobs
- Cosucra-Groupe Warcoing S.A., 7740 Warcoing, Belgium; (C.M.-F.); (H.J.)
| | - Stéphane Walrand
- Unité de Nutrition Humaine (UNH), Université Clermont Auvergne, INRAE, CRNH Auvergne, 63000 Clermont-Ferrand, France; (M.G.); (V.P.); (C.G.); (O.L.B.); (C.G.); (P.S.); (M.-L.C.); (J.H.); (C.P.); (Y.B.); (S.W.)
- CHU Clermont-Ferrand, Service Nutrition Clinique, 63000 Clermont-Ferrand, France
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Kim J, Jeong EW, Baek Y, Go GW, Lee HG. Comparison of the effects of commercial whey protein and native whey protein on muscle strength and muscle protein synthesis in rats. Food Sci Biotechnol 2023; 32:381-388. [PMID: 36778088 PMCID: PMC9905349 DOI: 10.1007/s10068-023-01248-7] [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: 09/21/2022] [Revised: 12/01/2022] [Accepted: 01/04/2023] [Indexed: 01/31/2023] Open
Abstract
Commercial whey protein (CWP) is generally produced in the cheese making process with heat treatment. Recently, native whey protein (NWP) can be obtained through microfiltration without heat treatment. The difference in physicochemical properties of CWP and NWP was confirmed in previous studies; however, in vivo research on the effect on muscle strength and protein synthesis is still lacking. In this study, rats were orally administered 1.56 g protein/kg body weight of lyophilized beverages containing CWP and NWP for 8 weeks. The biological value and net protein utilization in the NWP were significantly higher than in the CWP. Moreover, NWP increased muscle mass and grip strength compared to CWP. NWP also increased the phosphorylation of the mammalian target of rapamycin and ribosomal protein S6 kinase, pivotal proteins for muscle protein synthesis. These results suggest that NWP enhance muscle strength and protein synthesis more effectively than CWP.
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Affiliation(s)
- Jiyun Kim
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Eun Woo Jeong
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Youjin Baek
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Gwang-woong Go
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
| | - Hyeon Gyu Lee
- Department of Food and Nutrition, Hanyang University, Seoul, 04763 Korea
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OUP accepted manuscript. J Mammal 2022. [DOI: 10.1093/jmammal/gyac007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
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Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats. Nutrients 2021; 13:nu13124234. [PMID: 34959786 PMCID: PMC8704096 DOI: 10.3390/nu13124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 11/18/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023] Open
Abstract
Plant proteins are attracting rising interest due to their pro-health benefits and environmental sustainability. However, little is known about the nutritional value of pea proteins when consumed by older people. Herein, we evaluated the digestibility and nutritional efficiency of pea proteins compared to casein and whey proteins in old rats. Thirty 20-month-old male Wistar rats were assigned to an isoproteic and isocaloric diet containing either casein (CAS), soluble milk protein (WHEY) or Pisane™ pea protein isolate for 16 weeks. The three proteins had a similar effect on nitrogen balance, true digestibility and net protein utilization in old rats, which means that different protein sources did not alter body composition, tissue weight, skeletal muscle protein synthesis or degradation. Muscle mitochondrial activity, inflammation status and insulin resistance were similar between the three groups. In conclusion, old rats used pea protein with the same efficiency as casein or whey proteins, due to its high digestibility and amino acid composition. Using these plant-based proteins could help older people diversify their protein sources and more easily achieve nutritional intake recommendations.
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Berrazaga I, Salles J, Laleg K, Guillet C, Patrac V, Giraudet C, Le Bacquer O, Gueugneau M, Denis P, Pouyet C, Pion A, Sanchez P, Boirie Y, Micard V, Walrand S. Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis. Nutrients 2020; 12:E1596. [PMID: 32485842 PMCID: PMC7353003 DOI: 10.3390/nu12061596] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 04/18/2020] [Accepted: 05/26/2020] [Indexed: 12/17/2022] Open
Abstract
The mechanisms that are responsible for sarcopenia are numerous, but the altered muscle protein anabolic response to food intake that appears with advancing age plays an important role. Dietary protein quality needs to be optimized to counter this phenomenon. Blending different plant proteins is expected to compensate for the lower anabolic capacity of plant-based when compared to animal-based protein sources. The objective of this work was to evaluate the nutritional value of pasta products that were made from a mix of wheat semolina and faba bean, lentil, or split pea flour, and to assess their effect on protein metabolism as compared to dietary milk proteins in old rats. Forty-three old rats have consumed for six weeks isoproteic and isocaloric diets containing wheat pasta enriched with 62% to 79% legume protein (depending on the type) or milk proteins, i.e., casein or soluble milk proteins (SMP). The protein digestibility of casein and SMP was 5% to 14% higher than legume-enriched pasta. The net protein utilization and skeletal muscle protein synthesis rate were equivalent either in rats fed legume-enriched pasta diets or those fed casein diet, but lower than in rats fed SMP diet. After legume-enriched pasta intake, muscle mass, and protein accretion were in the same range as in the casein and SMP groups. Mixed wheat-legume pasta could be a nutritional strategy for enhancing the protein content and improving the protein quality, i.e., amino acid profile, of this staple food that is more adequate for maintaining muscle mass, especially for older individuals.
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Affiliation(s)
- Insaf Berrazaga
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- IATE Agropolymer Engineering and Emerging Technologies, University Montpellier, INRA, CIRAD, Montpellier SupAgro, 34060 Montpellier, France
| | - Jérôme Salles
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Karima Laleg
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- IATE Agropolymer Engineering and Emerging Technologies, University Montpellier, INRA, CIRAD, Montpellier SupAgro, 34060 Montpellier, France
| | - Christelle Guillet
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Véronique Patrac
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Christophe Giraudet
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Olivier Le Bacquer
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Marine Gueugneau
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Philippe Denis
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Corinne Pouyet
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Angelique Pion
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Phelipe Sanchez
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
| | - Yves Boirie
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- Service de Nutrition Clinique, Centre Hospitalier Universitaire (CHU) Gabriel Montpied, 63000 Clermont-Ferrand, France
| | - Valérie Micard
- IATE Agropolymer Engineering and Emerging Technologies, University Montpellier, INRA, CIRAD, Montpellier SupAgro, 34060 Montpellier, France
| | - Stéphane Walrand
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, 63000 Clermont-Ferrand, France; (I.B.); (J.S.); (K.L.); (C.G.); (V.P.); (C.G.); (O.L.B.); (M.G.); (P.D.); (C.P.); (A.P.); (P.S.); (Y.B.)
- Service de Nutrition Clinique, Centre Hospitalier Universitaire (CHU) Gabriel Montpied, 63000 Clermont-Ferrand, France
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El-Hawary SS, Tadros SH, AbdelMohsen MM, Mohamed MS, El Sheikh E, Nazif NM, ElNasr MS. Phyto- and Bio-Chemical evaluation of Diospyros kaki L. cultivated in Egypt and its biological activities. BRAZ J BIOL 2019; 80:295-304. [PMID: 31389482 DOI: 10.1590/1519-6984.200460] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Accepted: 02/18/2019] [Indexed: 11/21/2022] Open
Abstract
Diospyros kaki L. or Costata cultivar is the main persimmon variety progressively consumed in the Egyptian market and exportation. The objective of this study was to investigate the bioprotective effects of the alcoholic extract of fruits as well as leaves of D. kaki using in-vivo rat models. Petroleum ether extracts of fruits and leaves were analytically characterized for saponifiable and unsaponifiable compounds by GC/MS. Main flavonoids were chromatographically isolated from 80% aqueous methanol extract of leaves. Chemical evaluation for fruits and leaves namely, content of moisture, ash, proteins, fatty acids, amino acids, fat and water soluble vitamins, minerals, carotenoids was carried out. Total antioxidant activity was determined by radical scavenging effects using DPPH assay. The effect on biochemical parameters and its biological activity were also performed. Results revealed the identification of the major compounds of saponifiable and unsaponifiable matters of fruits and leaves. Scopoletin, as well as, kaempferol, luteolin, rutin and apigenin 7-O-glucoside were isolated and identified. It showed that this plant can provide a good nutritional value and it is safe regarding the kidney and liver functions, good source that help in enhancing the antioxidant defense against free radicals. No abnormal effects were found in lipids profile on experimental animals and there were good results in the ratio of HDL and LDL cholesterol. Also, this plant can help in optimizing blood sugar, enhancing the level of blood haemoglobin. It is concluded that D. kaki displays a good source of nutrients and bioactive compounds that may contribute to its therapeutic benefits against the risk of disease complications.
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Affiliation(s)
- S S El-Hawary
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr-EL-Ainy St., Cairo 11562, Egypt
| | - S H Tadros
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Kasr-EL-Ainy St., Cairo 11562, Egypt
| | - M M AbdelMohsen
- Phytochemistry Department, National Research Centre, 33 El-Bohouth St., Former El Tahrir St., P.O.12622, Dokki, Giza, Egypt
| | - M S Mohamed
- Nutrition and Food Sciences Department, National Research Centre, 33 El-Bohouth St., Former El Tahrir St., P.O.12622, Dokki, Giza, Egypt
| | - E El Sheikh
- Phytochemistry Department, National Research Centre, 33 El-Bohouth St., Former El Tahrir St., P.O.12622, Dokki, Giza, Egypt
| | - N M Nazif
- Phytochemistry Department, National Research Centre, 33 El-Bohouth St., Former El Tahrir St., P.O.12622, Dokki, Giza, Egypt
| | - M S ElNasr
- Phytochemistry Department, National Research Centre, 33 El-Bohouth St., Former El Tahrir St., P.O.12622, Dokki, Giza, Egypt
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Ávila BP, Bragança GC, Pereira A, Gularte MA, Elias MC. Effect of Preparation and Freezing Methods on the Concentration of Resistant Starch, Antinutritional Factors and FODMAPs in Beans. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666171004145740] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Background:
During frozen storage, the properties of vegetables are greatly influenced by
storage conditions, especially temperature and time, even at low temperatures, suffering important
quality attributes modification as a result of the action of biochemical activity, chemical and physical
phenomena. The effect of freezing on common bean (Phaseolus vulgaris L.) and cowpea bean (Vigna
unguiculata L. Walp.) processed under domestic processing conditions was evaluated to investigate
the contents of resistant starch, oligosaccharides (raffinose and stachyose), phytate levels, protein digestibility
and the inhibitory trypsin activity.
Methods:
The beans were cooked after different pre-soaking treatments and frozen (-20°C) for one,
two and three weeks respectively.
Results:
A reduction was observed in the content of resistant starch by the use of the pre-soaking
treatments; however, it increased significantly after freezing the samples from the treatments in which
the soaking water was maintained and in which the cooked beans were frozen for 7 days. In the case
of oligosaccharide content (raffinose and stachyose), cowpea beans had higher levels than the common
beans, with changes in their values after 7 days of freezing. In the treatments in which the soaking
water was discarded before cooking, raffinose and stachyose showed variable levels. In cowpea,
the treatment in which the soaking water was not used in cooking showed a reduction in the content of
phytate at 14 days of freezing, with inhibition of trypsin at 21 days compared with the initial time. Digestibility
in all treatments was improved after freezing.
Conclusion:
The increase in resistant starch content, removal of phytate and trypsin inhibitors, and
bean flatulence factors were significant in cooked beans after freezing between 14 and 21 days.
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Affiliation(s)
- Bianca P. Ávila
- Federal University of Pelotas, Post-Graduate Program in Food Science and Technology (PPGCTA), Av. Eliseu Maciel Box 354, Capao do Leao, Brazil
| | - Guilherme C.M. Bragança
- Federal University of Pelotas, Post-Graduate Program in Food Science and Technology (PPGCTA), Av. Eliseu Maciel Box 354, Capao do Leao, Brazil
| | - Aline Pereira
- Federal University of Pelotas, Post-Graduate Program in Food Science and Technology (PPGCTA), Av. Eliseu Maciel Box 354, Capao do Leao, Brazil
| | - Márcia A. Gularte
- Federal University of Pelotas, Post-Graduate Program in Food Science and Technology (PPGCTA), Av. Eliseu Maciel Box 354, Capao do Leao, Brazil
| | - Moacir C. Elias
- Federal University of Pelotas, Post-Graduate Program in Food Science and Technology (PPGCTA), Av. Eliseu Maciel Box 354, Capao do Leao, Brazil
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Berrazaga I, Mession J, Laleg K, Salles J, Guillet C, Patrac V, Giraudet C, Le Bacquer O, Boirie Y, Micard V, Husson F, Saurel R, Walrand S. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats. J Dairy Sci 2019; 102:1066-1082. [DOI: 10.3168/jds.2018-14610] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Accepted: 09/25/2018] [Indexed: 11/19/2022]
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10
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Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention. Br J Nutr 2019; 121:496-507. [DOI: 10.1017/s0007114518003586] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.
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Tanwar B, Modgil R, Goyal A. Effect of detoxification on biological quality of wild apricot (Prunus armeniaca L.) kernel. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:517-528. [PMID: 29926917 DOI: 10.1002/jsfa.9209] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 05/10/2018] [Accepted: 06/13/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Despite rich source of protein and oil, wild (bitter) apricot (Prunus armeniaca L.) kernel is rarely exploited by food industries due to high amount of antinutrients and potentially toxic amygdalin. This study was aimed to assess the effect of detoxification on the biological quality of the wild apricot kernel (WAK)-supplemented diet in male Wistar albino rats. RESULTS In order to detoxify, WAK flour was soaked in 25% sodium chloride solution for 24 h followed by washing and drying. Results revealed that detoxification significantly (P < 0.05) improved the nutritional quality by reducing the content of antinutrients (tannins, flavonoids, trypsin inhibitor, saponins, oxalates, phytates and hydrocyanic acid) from raw WAK. When compared with the raw kernel group, the detoxified WAK group exhibited significantly (P < 0.05) higher values for growth performance parameters - namely feed consumed (169.14 ± 3.40 versus 152.14 ± 1.59 g), protein consumed (16.91 ± 0.63 versus 15.21 ± 0.68 g), weight gain (64.77 ± 2.59 versus 48.74 ± 0.62 g), protein efficiency ratio (3.83 ± 0.33 versus 3.20 ± 0.36), feed efficiency ratio (0.38 ± 0.017 vs 0.32 ± 0.02), biological value (73.62 ± 4.53 versus 65.26 ± 4.60%), apparent protein digestibility (78.55 ± 1.37 versus 70.35 ± 2.66%), true protein digestibility and net protein utilization, suggesting a prominent effect of detoxification in order to improve the biological quality of the WAK. CONCLUSION Detoxification improved the biological quality of the WAK-supplemented diet. Hence, detoxified kernel flour could be utilized as an economic and quality source of protein and oil for the supplementation of value-added food products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Beenu Tanwar
- Department of Food Science, Nutrition and Technology, College of Home Science, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh, India
| | - Rajni Modgil
- Department of Food Science, Nutrition and Technology, College of Home Science, Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya, Palampur, Himachal Pradesh, India
| | - Ankit Goyal
- Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, Mehsana, Gujarat, India
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Chivandi E, Moyo D, Dangarembizi R, H Erlwanger K. Effects of Dietary <I>Ximenia caffra</I> Meal on Nutrient Intake, Digestibility, Nitrogen Balance and Growth Performance in Sprague Dawley Rats Modelling Monogastrics. Pak J Biol Sci 2018; 21:314-322. [PMID: 30417991 DOI: 10.3923/pjbs.2018.314.322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND AND OBJECTIVE The sub-saharan livestock feed industry depends on imported soyabean meal (SBM) as a dietary protein source in feeds thus making livestock production costly. This calls for the search and development of local dietary protein sources. Using Sprague Dawley rats to model monogastric animals, this study evaluated the potential of Ximenia caffra kernel meal (XCKM) to substitute SBM as a dietary protein source in feeds. MATERIALS AND METHODS Five diets were formulated wherein XCKM replaced SBM on a crude protein basis at 0, 25, 50, 75 and 100%. In the digestibility trial, 20 adult male SD rats were randomly assigned to the 5 diets. After a 12-day adaptation period feed and nutrient intake, faeces and urine output were determined over a 5-day collection period. Apparent Total Tract Digestibility (ATTD) of nutrients and nitrogen absorption and retention were determined. In the growth trial, 40 weanling male SD rats were randomly assigned to the five dietary treatments and fed for 38 days. The rats were weighed twice weekly. Following euthanasia, gastrointestinal viscera were harvested and their macro-morphometry determined. Linear growth was determined from tibiae and femora indices. RESULTS In adult rats dietary XCKM had no (p>0.05) effect on ATTD of nutrients. At 100% substitution of SBM, XCKM increased (p<0.05) faecal nitrogen loss while at 75% substitution level it increased (p<0.05) nitrogen retention. In growing SD rats, although dietary XCKM had no effect (p>0.05) on the terminal body and empty carcass mass and viscera macro-morphometry, at 100% SBM substitution, it significantly compromised (p<0.05) body mass gain and average daily gain. Femora and tibiae mass and seed or index significantly decreased (p<0.05) with increased dietary XCKM. CONCLUSION The XCKM could replace SBM as a dietary protein source in adult SD rat feeds without compromising ATTD digestibility of nutrients and nitrogen utilization thus it could be speculated that XCKM can be utilized as a dietary protein source in feeds of mature monogastrics. Caution must be exercised in using XCKM in grower rat diets as its use at higher inclusion levels compromised growth performance and long bone health.
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Romano A, Giosafatto CVL, Masi P, Mariniello L. Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.). Food Funct 2015; 6:1345-51. [DOI: 10.1039/c5fo00021a] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.
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Affiliation(s)
- A. Romano
- Centre for Food Innovation and Development in the Food Industry
- University of Naples Federico II
- Portici (Naples)
- Italy
| | | | - P. Masi
- Centre for Food Innovation and Development in the Food Industry
- University of Naples Federico II
- Portici (Naples)
- Italy
- Department of Agriculture
| | - L. Mariniello
- Department of Chemical Sciences
- University of Naples Federico II
- Naples
- Italy
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Proximate analysis of five wild fruits of Mozambique. ScientificWorldJournal 2013; 2013:601435. [PMID: 23983641 PMCID: PMC3745983 DOI: 10.1155/2013/601435] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2013] [Accepted: 06/12/2013] [Indexed: 11/22/2022] Open
Abstract
Mozambique is rich in wild fruit trees, most of which produce fleshy fruits commonly consumed in rural communities, especially during dry seasons. However, information on their content of macronutrients is scarce. Five wild fruit species (Adansonia digitata, Landolphia kirkii, Sclerocarya birrea, Salacia kraussii, and Vangueria infausta) from different districts in Mozambique were selected for the study. The contents of dry matter, fat, protein, ash, sugars, pH, and titratable acidity were determined in the fruit pulps. Also kernels of A. digitata and S. birrea were included in the study. The protein content in the pulp was below 5 g/100 g of dry matter, but a daily intake of 100 g fresh wild fruits would provide up to 11% of the recommended daily intake for children from 4 to 8 years old. The sugar content varied between 2.3% and 14.4% fresh weight. The pH was below 3, except for Salacia kraussii, for which it was slightly below 7. Kernels of A. digitata contained, on average, 39.2% protein and 38.0% fat, and S. birrea kernels 32.6% protein and 60.7% fat. The collection of nutritional information may serve as a basis for increased consumption and utilization.
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15
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de Toledo NMV, Rocha LC, da Silva AG, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chem 2012; 138:776-80. [PMID: 23411175 DOI: 10.1016/j.foodchem.2012.11.079] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2012] [Revised: 10/25/2012] [Accepted: 11/12/2012] [Indexed: 11/25/2022]
Abstract
The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones. Furthermore it was possible to verify a difference in the electrophoretic pattern of phaseolin, indicating an interaction between phaseolin and polyphenols.
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Affiliation(s)
- Nataly Maria Viva de Toledo
- Department of Agri-food Industry, Food and Nutrition/Luiz de Queiroz College of Agriculture, University of São Paulo, Avenida Pádua Dias 11, CP 9, CEP 13418-900 Piracicaba, São Paulo, Brazil
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Kojima K, Ogawa A, Nakamura R, Kasai M. Effect of dietary medium-chain triacylglycerol on serum albumin and nitrogen balance in malnourished rats. J Clin Biochem Nutr 2011; 42:45-9. [PMID: 18231629 PMCID: PMC2212346 DOI: 10.3164/jcbn.2008007] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2007] [Accepted: 07/06/2007] [Indexed: 11/22/2022] Open
Abstract
The present study was examined the therapeutic effect of medium-chain triacylglycerol (MCT) in protein-energy malnutrition (PEM). Wistar rats were fed low protein diet containing 70 g/kg of long-chain triacylglycerol (LCT) or MCT for 31 days. The serum albumin concentration in rats fed MCT diet (2.88 ± 0.04 g/dl) were significantly higher compared with those fed LCT diet (2.72 ± 0.04 g/dl) at day 31. Nitrogen balance was higher in rats fed MCT diet (54.1 ± 2.3 mg/day) compared with those fed LCT diet (45.4 ± 2.4 mg/day) during d 10–12. These results suggest that MCT effectively elevates serum albumin concentration and improves nitrogen balance in malnourished rats.
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Affiliation(s)
- Keiichi Kojima
- Central Research Laboratory, The Nisshin OilliO Group, Ltd., 1 Shinmei-cho, Yokosuka, Kanagawa 239-0832, Japan
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Preliminary assessment of the nutritional composition of underexploited wild legumes from semi-arid Caatinga and moist forest environments of northeastern Brazil. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.01.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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18
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Khan SH, Butt MS, Anjum FM, Sameen A. Quality evaluation of rice bran protein isolate-based weaning food for preschoolers. Int J Food Sci Nutr 2010; 62:280-8. [DOI: 10.3109/09637486.2010.529802] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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19
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Dahouda M, Toléba SS, Youssao AKI, Hambuckers A, Dangou-Sapoho R, Martin GB, Fillet M, Hornick JL. Nutrient digestibility of Mucuna (Mucuna pruriens var. utilis) bean in guinea fowl (Numida meleagris, L): Effects of heat treatment and levels of incorporation in diets. Br Poult Sci 2010; 50:564-72. [PMID: 19904635 DOI: 10.1080/00071660903193774] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
1. Mucuna pruriens var. utilis is a legume, the seeds of which are scarcely used in animal diets owing to their high content of 3,4-dihydroxy-L-phenylalanine (L-Dopa). 2. Experiments were conducted on guinea fowl to assess the effects of two types of heat processing (cooking and toasting) on chemical composition and nutrient digestibility of Mucuna seeds offered alone or incorporated at three concentrations (40, 120 or 200 g/kg) in complete diets. 3. Diets containing 200 g/kg seeds had more crude fibre and less ether extract. L-Dopa content increased with the amount of Mucuna inclusion. Cooking reduced markedly L-Dopa content while toasting had no effect. When fed alone, Mucuna seeds dramatically decreased feed intake. 4. Feed intake (FI) and body weight gain (BWG) were not influenced by the complete diets. Cooking significantly increased crude fibre digestibility. 5. It is suggested that cracked and cooked Mucuna bean can be incorporated at a safe level of 120 g/kg in complete diets for guinea fowl production.
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Affiliation(s)
- M Dahouda
- Department of Animal Production, University of Liege, Faculty of Veterinary Medicine, Boulevard de Colonster B43, 4000 Liege, Belgium
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20
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Chadare FJ, Linnemann AR, Hounhouigan JD, Nout MJR, Van Boekel MAJS. Baobab food products: a review on their composition and nutritional value. Crit Rev Food Sci Nutr 2009; 49:254-74. [PMID: 19093269 DOI: 10.1080/10408390701856330] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Several authors have published about baobab food products. Data on macronutrients, micronutrients, amino acids, and fatty acids were collected from literature for pulp, leaves, seeds, and kernels of the baobab tree. The results show that baobab pulp is particularly rich in vitamin C; consumption of 40 g covers 84 to more than 100% of the Recommended Daily Intake (RDI) of pregnant women (19-30 years). The leaves are particularly rich in calcium (307 to 2640 mg/100 g dw), and they are known to contain good quality proteins with a chemical score of 0.81. The whole seeds and the kernels have a relatively high lipid content, 11.6 to 33.3 g/100 g dw and 18.9 to 34.7 g/100 g dw, respectively. The pulp and leaves exhibit antioxidant properties with a higher activity in the pulp than in the leaves. Reported nutrient contents of different baobab parts show a large variation, which may have arisen from various factors. Three recommendations are given for future research: 1. More attention should be given to accuracy and precision of analytical methods, 2. Research about digestibility and bioavailability of baobab products is needed, 3. The effect of storage and processing on the nutritional value of baobab products needs to be assessed.
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Affiliation(s)
- F J Chadare
- Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin
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21
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Bio-nutritional evaluations of three tropical leaf vegetables (Telfairia occidentalis, Amaranthus cruentus and Talinum triangulare) as sole dietary protein sources in rat assay. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.09.030] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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EZEAGU I, GOWDA L. PROTEIN EXTRACTABILITY, FRACTIONATION AND AMINO ACID COMPOSITION OF SOME LEGUMINOUS SEEDS FOUND IN NIGERIA. J Food Biochem 2006. [DOI: 10.1111/j.1745-4514.2005.00024.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Wiedmer P, Boschmann M, Klaus S. Gender dimorphism of body mass perception and regulation in mice. J Exp Biol 2004; 207:2859-66. [PMID: 15235014 DOI: 10.1242/jeb.01120] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
SUMMARY
According to the set-point theory of body mass, changes in body mass are perceived by the body, leading to activation of compensatory feedback mechanisms, which in turn restores the set-point body mass. However, this theory is still under debate. To test if mass per se might be sensed and regulated, we implanted loads corresponding to 10% (HI) or 2% (LO,control) of body mass into mice in addition to sham-operated mice (SO). We recorded body mass, food intake, energy expenditure and body composition over 14 weeks. Both male and female mice showed an initial stress-induced loss of body mass, which was more pronounced in males. Subsequently, male HI mice displayed a permanently decreased biological body mass(MBB, body mass exclusive of the implant mass), equivalent to approximately half of the mass of the implant, and obtained by a decrease in fat mass compared to SO males. In contrast, female HI mice rapidly recovered and maintained their initial MBB and body composition following a mass load. Initial lean body mass was maintained in all male and female groups, and energy intake was similar in all male and female groups. Body mass changes could not be explained by measurable changes in energy intake or expenditure. We conclude that changes in body mass are perceived and partially compensated in male but not in female mice, suggesting that mass-specific regulation of body mass might not play a major role in overall body mass regulation. Different compartments of the body are possibly regulated by different signals and stimuli. Our results suggest that lean body mass rather than body mass per se seems to be tightly regulated. Higher efficiency of energy utilization in females compared to males could explain the gender-specific changes in energy balance.
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Affiliation(s)
- Petra Wiedmer
- German Institute of Human Nutrition (DIfE) Potsdam-Rehbruecke, Nuthetal, Germany
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Osman MA. Chemical and nutrient analysis of baobab (Adansonia digitata) fruit and seed protein solubility. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2004; 59:29-33. [PMID: 15675149 DOI: 10.1007/s11130-004-0034-1] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The baobab seed and pulp were analyzed for proximate composition, mineral content, and amino acid composition. The seed oil and protein were evaluated for their fatty acid profile and protein solubility. The seed was found to be a good source of energy, protein, and fat. Both the kernel and the pulp contain substantial quantities of calcium, potassium, and magnesium. Amino acid analyses revealed high glutamic and aspartic acid contents and the sulfur-containing amino acids as being the most limited amino acid. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. Of the several solvents tested to solubilize the seed protein, 0.1 M NaOH was found to be the most effective. The protein was more soluble at alkaline than acidic pH. with the lowest solubility at pH 4.0.
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Oliveira ACD, Reis SMPM, Carvalho ÉMD, Pimenta FMV, Rios KR, Paiva KC, Sousa LMD, Almeida MD, Arruda SF. Adições crescentes de ácido fítico à dieta não interferiram na digestibilidade da caseína e no ganho de peso em ratos. REV NUTR 2003. [DOI: 10.1590/s1415-52732003000200008] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
O crescente consumo de alimentos de origem vegetal, sejam como fontes protéicas com baixo teor de gordura ou como fontes de fibras, tem acrescido à dieta humana o ácido fítico. Devido à sua carga altamente negativa, o ácido fítico tem sido visto como componente de ação antinutricional capaz de quelar minerais bivalentes, proteínas e amido, podendo comprometer a biodisponibilidade destes nutrientes. No presente estudo investigou-se a influência da adição de ácido fítico à dieta de caseína, em concentrações iguais ou até oito vezes superiores àquelas encontradas no feijão-comum Phaseolus vulgaris, cultivar IAC-Carioca (14,7mg de ácido fítico/g feijão cru), durante período experimental de dez dias, sobre os índices nutricionais Ganho de Peso, Quociente de Eficiência da Dieta, Quociente de Eficiência Protéica Líquida, Digestibilidade Aparente e Digestibilidade Verdadeira. Trinta e seis ratos machos SPF da linhagem Wistar, recém-desmamados, divididos em grupos experimentais com seis ratos cada, foram alimentados com dieta purificada AIN-93G isenta de ácido fítico (Controle) e dietas teste AIN-93G acrescidas de 218, 436, 872 e 1744mg de ácido fítico/kg de dieta (Tratamentos). Os ganhos de peso (g) e os índices de qualidade dietética e protéica não apresentaram diferença estatística (p>0,05), e os valores médios entre os grupos foram: Ganho de Peso: 59,5 ± 5,0g; Quociente de Eficiência da Dieta: 0,39 ± 0,01; Quociente de Eficiência Protéica Líquida: 3,64 ± 0,12; Digestibilidade Aparente: 92,7 ± 1,1% e Digestibilidade Verdadeira: 94,4 ± 0,9%. Os resultados demonstraram que nas condições experimentais utilizadas, o ácido fítico não foi capaz de alterar o valor nutritivo da caseína.
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Backes G, Hennig U, Petzke KJ, Elsner A, Junghans P, Nürnberg G, Metges CC. Contribution of intestinal microbial lysine to lysine homeostasis is reduced in minipigs fed a wheat gluten-based diet. Am J Clin Nutr 2002; 76:1317-25. [PMID: 12450899 DOI: 10.1093/ajcn/76.6.1317] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
BACKGROUND We previously reported microbial lysine contribution to plasma lysine homeostasis in humans with an adequate lysine intake. OBJECTIVE We sought to explore whether the low lysine intake from a wheat gluten-based diet is balanced by enhanced microbial lysine contribution in a pig model. DESIGN Twenty miniature pigs (minipigs) fitted with ileo-ileal cannulas were fed 2 wheat gluten-based diets. One diet provided 2.7 g lysine/kg diet (WG diet) and one diet was supplemented with crystalline lysine to provide 6.6 g lysine/kg diet (WG+Lys diet). Both diets were fed for 10 or 100 d (n = 5 per group): 10WG+Lys, 10WG, 100WG+Lys, and 100WG diets. Ileal microbial lysine, which we considered to be the precursor pool for absorption, was labeled by oral administration of (15)NH(4)Cl for the final 10 d. On days 10 and 100, a 10-h fast-fed tracer protocol with [1-(13)C]lysine was performed. RESULTS Lysine rates of appearance decreased by 25% with the WG diet in the fed state but increased by 50% with the WG+Lys diet in the fasted state (P < 0.05). Daily gross microbial lysine contribution was lower (P < 0.05) with the WG diet (205.3 micro mol. kg(-) (1). d(-)(1)) than with the WG+Lys diet (370.7 micro mol. kg(-) (1). d(-)(1)), irrespective of the adaptation period and was similar to the ileal lysine loss with the WG diet. In the WG groups, incorporation of microbial lysine increased in the duodenum and liver (P < 0.05) but not in whole-body and muscle proteins. CONCLUSION Minipigs fed the WG diet did not adapt by showing an enhanced absorption of microbial lysine to the extrasplanchnic tissues, presumably because microbial lysine continues to be used for splanchnic protein synthesis.
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Affiliation(s)
- Gunda Backes
- Unit Protein Metabolism, German Institute of Human Nutrition, Bergholz-Rehbrücke, Germany
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Wiedmer P, Klaus S, Ortmann S. Energy metabolism of young rats after early postnatal overnutrition. Br J Nutr 2002; 88:301-6. [PMID: 12207840 DOI: 10.1079/bjn2002660] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Early postnatal overnutrition (PNO) induced by restricting litter size in rats leads to increased body-weight (BW) and body-fat gain in later life. PNO rats are used as an animal model of moderate obesity and early hyperinsulinism. We investigated whether the increased adiposity could be due to a decreased energy expenditure. Male newborn Wistar rats were raised in litters of either two (SL) or twelve pups (NL), weaned at 4 weeks of age and subsequently fed ad libitum. BW was recorded continuously until 12 weeks of age. Daily energy intake, total daily energy expenditure (EE, measured by indirect calorimetry) and body composition were measured in weaned pups at 5, 8 and 12 weeks of age. SL rats displayed increased BW compared with NL rats from week 2 to 5 and again from week 10 to 12. Lean body mass, body fat and protein content and total EE were increased in SL rats at week 5. The same linear correlation described the relationship between BW and total EE in NL and SL rats. At week 8 to 12 no differences in energy metabolism could be found, but the total fat content was increased in SL rats at week 12. Energy balance, i.e. assimilated energy minus EE, was no different between SL and NL at any time that it was measured. We conclude that although PNO rats display increased adiposity in early life, there seem to be no long-lasting effects on energy metabolism in later life, even if a tendency to increased adiposity can still be detected.
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Affiliation(s)
- Petra Wiedmer
- Department of Biochemistry and Physiology of Nutrition, German Institute of Human Nutrition (DlfE), Postdam-Rehbrücke, Germany
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Daenzer M, Ortmann S, Klaus S, Metges CC. Prenatal high protein exposure decreases energy expenditure and increases adiposity in young rats. J Nutr 2002; 132:142-4. [PMID: 11823569 DOI: 10.1093/jn/132.2.142] [Citation(s) in RCA: 90] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Epidemiologic results suggest that protein intake in infancy and later adiposity might be related. We examined whether high dietary protein exposure in utero and/or during postnatal life affects body fatness. Two groups of female rats were mated and pair-fed isocaloric high (40% protein; HP) or adequate protein (20% protein; AP) diets throughout pregnancy. The male offspring were suckled (3 wk) by foster mothers pair-fed HP or AP diets, resulting in 4 pre-/postnatal groups (AP-AP, AP-HP, HP-AP, HP-HP). Subsequently, they were pair-fed the same diets their nurses received during lactation until wk 9. Offspring of HP dams had a lower body weight on d 2 of life than their AP counterparts (7.6 +/- 0.7 vs. 8.3 +/- 0.8 g; P < 0.001). HP-AP rats had a higher body weight than AP-AP controls at wk 3, 5, and 6 (P < 0.05), in contrast to HP-HP which did not differ from controls. Prenatal HP exposure resulted in a greater total and relative fat mass and decreased total energy expenditure at wk 9 (P < 0.05). Postnatal HP alone had no significant effect on body composition or metabolic rate. These results indicate that in utero exposure to a high protein level reprograms body weight and energy homeostasis.
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Affiliation(s)
- Maren Daenzer
- Department Biochemistry and Physiology of Nutrition, German Institute of Human Nutrition, 14558 Bergholz-Rehbrücke, Germany
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Daenzer M, Petzke KJ, Bequette BJ, Metges CC. Whole-body nitrogen and splanchnic amino acid metabolism differ in rats fed mixed diets containing casein or its corresponding amino acid mixture. J Nutr 2001; 131:1965-72. [PMID: 11435515 DOI: 10.1093/jn/131.7.1965] [Citation(s) in RCA: 65] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Whole-body and splanchnic metabolism of dietary amino acids derived from casein (CAS) or the corresponding crystalline L-amino acid mixture (AA) were compared. Male adult rats were adapted for 9 d to two isoenergetic, isonitrogenous diets (15 g/100 g protein, 5 g/100 g fat) containing either CAS or AA. On d 10, the rats were fed a single mixed meal (3 g dry mass) containing either intrinsically (13)C-labeled goat casein or the amino acid mixture containing [U-(13)C(6)] leucine and [alpha-(15)N] lysine. Rats were killed before and 1, 3, 5 and 7 h after meal ingestion and samples of plasma, stomach wall and contents, small intestine and liver were collected. (13)C and (15)N enrichments of free and protein-bound amino acids in plasma and tissues were analyzed by gas chromatography-combustion isotope ratio mass spectrometry. Urinary nitrogen excretion was higher (P < 0.05) and weight gain lower (P < 0.05) in rats given the AA diet, indicating a lower whole-body net protein synthesis. Free (13)C-leucine from the AA diet appeared in the intestinal mucosa free pool more rapidly (P < 0.05) than the CAS-(13)C-leucine, probably due to the faster transit through the stomach of the AA group. However, the incorporation of dietary leucine into plasma and liver proteins was higher in the CAS group 7 h after the meal (P < 0.05), whereas lysine incorporation into liver protein was higher in the AA group (P < 0.05). We conclude that whole-body protein homeostasis is better supported by dietary casein-bound than crystalline free amino acids, and that protein-bound leucine, but not lysine, is used more efficiently for liver protein synthesis than dietary free leucine.
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Affiliation(s)
- M Daenzer
- Deutsches Institut für Ernährungsforschung (DIfE), D-14558 Bergholz-Rehbrücke, Germany
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Petzke KJ, Elsner A, Proll J, Thielecke F, Metges CC. Long-term high protein intake does not increase oxidative stress in rats. J Nutr 2000; 130:2889-96. [PMID: 11110842 DOI: 10.1093/jn/130.12.2889] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The maximum dietary protein intake that does not cause adverse effects in a healthy population is uncertain. We tested whether a high protein intake enhances oxidative stress. Adult rats were adapted to different casein-based diets containing either an adequate (13.8%; AP), medium (25.7%; MP), or high (51.3%; HP) level of crude protein; a fourth group received a HP diet but no RRR-alpha-tocopherol acetate (HP-toc). After 15 wk of feeding, plasma protein carbonyl concentration, liver lipid peroxide levels [thiobarbituric acid-reacting substances (TBARS)], reduced glutathione (GSH) status and leucine kinetics ([1-(13)C]leucine) were measured. Higher concentrations of protein carbonyls and TBARS were found in rats fed the AP and the HP-toc diets compared with those fed the MP and HP diets (P: < 0.05). GSH concentrations in plasma did not differ but total blood GSH concentrations were significantly (P: < 0.05) lower in rats fed the HP-toc diet compared with those fed the AP, MP and HP diets. Liver GSH concentrations were significantly (P: < 0.01) lower in rats fed the AP diet compared with the other groups. Rates of postabsorptive leucine oxidation (LeuOX) and flux (Q(Leu)) were positively correlated with the dietary protein level (for AP, MP, and HP, respectively: LeuOX, 74.9 +/- 28.5, 109 +/- 35.2, 142.3 +/- 38.4 micromol/(kg. h); Q(Leu), 425 +/- 102, 483 +/- 82, 505 +/- 80 micromol/(kg. h). Only HP-toc resulted in a significantly greater protein breakdown (PB(Leu)) and Q(Leu). No difference was seen in nonoxidative leucine disposal. Long-term intake of high protein diets did not increase variables of oxidative stress, in contrast to our initial hypothesis. An unexpected finding was that adequate protein feeding (AP) may in fact induce oxidative stress.
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Affiliation(s)
- K J Petzke
- Department of Biochemistry and Physiology of Nutrition, German Institute of Human Nutrition, D-14558 Bergholz-Rehbrücke, Germany
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Metges CC, El-Khoury AE, Selvaraj AB, Tsay RH, Atkinson A, Regan MM, Bequette BJ, Young VR. Kinetics of L-[1-(13)C]leucine when ingested with free amino acids, unlabeled or intrinsically labeled casein. Am J Physiol Endocrinol Metab 2000; 278:E1000-9. [PMID: 10827001 DOI: 10.1152/ajpendo.2000.278.6.e1000] [Citation(s) in RCA: 67] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In two groups of five adults, each adapted to two different dietary regimens for 6 days, the metabolic fate of dietary [1-(13)C]leucine was examined when ingested either together with a mixture of free amino acids simulating casein (extrinsically labeled; condition A), along with the intact casein (extrinsically labeled; condition B), or bound to casein (intrinsically labeled; condition C). Fed state leucine oxidation (Ox), nonoxidative leucine disposal (NOLD), protein breakdown, and splanchnic uptake have been compared using an 8-h oral [1-(13)C]leucine and intravenous [(2)H(3)]leucine tracer protocol while giving eight equal hourly mixed meals. Lower leucine Ox, increased NOLD, and net protein synthesis were found with condition C compared with condition A (19.3 vs. 24.9; 77 vs. 55.8; 18.9 vs. 12.3 micromol. kg(-1). 30 min(-1); P < 0.05). Ox and NOLD did not differ between conditions B and C. Splanchnic leucine uptake calculated from [1-(13)C]- and [(2)H(3)]leucine plasma enrichments was between 24 and 35%. These findings indicate that the form in which leucine is consumed affects its immediate metabolic fate and retention by the body; the implications of these findings for the tracer balance technique and estimation of amino acid requirements are discussed.
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Affiliation(s)
- C C Metges
- Clinical Research Center and Laboratory of Human Nutrition, School of Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02142, USA.
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Abstract
Os fatores antinutricionais presentes em alimentos podem provocar efeitos fisiológicos adversos ou diminuir a biodisponibilidade de nutrientes. A maior questão sobre os riscos à saúde provocados por antinutrientes é o desconhecimento dos níveis de tolerância, do grau de variação do risco individual e da influência de fatores ambientais sobre a capacidade de detoxificação do organismo humano. Dentre os fatores antinutricionais os inibidores de proteases e as lectinas são considerados instáveis ao tratamento térmico. A hipertrofia pancreática causada pelos inibidores de tripsina tem sido relatada em alguns estudos com animais. As alterações da função fisiológica em animais causadas por ação de lectinas no intestino parecem estar relacionadas à especificidade destas substâncias com as células da mucosa intestinal. Os possíveis efeitos adversos dos inibidores de proteases e das lectinas na maioria das vezes são inferidos somente de experimentos com animais de laboratório.
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Metges CC, Petzke KJ, El-Khoury AE, Henneman L, Grant I, Bedri S, Regan MM, Fuller MF, Young VR. Incorporation of urea and ammonia nitrogen into ileal and fecal microbial proteins and plasma free amino acids in normal men and ileostomates. Am J Clin Nutr 1999; 70:1046-58. [PMID: 10584050 DOI: 10.1093/ajcn/70.6.1046] [Citation(s) in RCA: 80] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
BACKGROUND The importance of urea nitrogen reutilization in the amino acid economy of the host remains to be clarified. OBJECTIVE The objective was to explore the transfer of (15)N from orally administered [(15)N(2)]urea or (15)NH(4)Cl to plasma free and intestinal microbial amino acids. DESIGN Six men received an L-amino acid diet (167 mg N*kg(-)(1)*d(-)(1); 186 kJ*kg(-)(1)*d(-)(1)) for 11 d each on 2 different occasions. For the last 6 d they ingested [(15)N(2)]urea or, in random order, (15)NH(4)Cl (3.45 mg (15)N*kg(-)(1)*d(-)(1)). On day 10, a 24-h tracer protocol (12 h fasted/12 h fed) was conducted with subjects receiving the (15)N tracer hourly. In a similar experiment, (15)NH(4)Cl (3.9 mg (15)N*kg(-)(1)*d(-)(1)) was given to 7 ileostomates. (15)N Enrichments of urinary urea and plasma free and fecal or ileal microbial protein amino acids were analyzed. RESULTS (15)N Retention was significantly higher with (15)NH(4)Cl (47.7%; P < 0.01) than with [(15)N(2)]urea (29.6%). Plasma dispensable amino acids after the (15)NH(4)Cl tracer were enriched up to 20 times (0. 2-0.6 (15)N atom% excess) that achieved with [(15)N(2)]urea. The (15)N-labeling pattern of plasma, ileal, and fecal microbial amino acids (0.05-0.45 (15)N atom% excess) was similar. Appearance of microbial threonine in plasma was similar for normal subjects (0.14) and ileostomates (0.17). CONCLUSION The fate of (15)N from urea and NH(4)Cl differs in terms of endogenous amino acid metabolism, but is similar in relation to microbial protein metabolism. Microbial threonine of normal and ileostomy subjects appears in the blood plasma but the net contribution to the body threonine economy cannot be estimated reliably from the present data.
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Affiliation(s)
- C C Metges
- Massachusetts Institute of Technology, Laboratory of Human Nutrition and Clinical Research Center, Cambridge, MA, USA.
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Metges CC, El-Khoury AE, Henneman L, Petzke KJ, Grant I, Bedri S, Pereira PP, Ajami AM, Fuller MF, Young VR. Availability of intestinal microbial lysine for whole body lysine homeostasis in human subjects. THE AMERICAN JOURNAL OF PHYSIOLOGY 1999; 277:E597-607. [PMID: 10516118 DOI: 10.1152/ajpendo.1999.277.4.e597] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
We have investigated whether there is a net contribution of lysine synthesized de novo by the gastrointestinal microflora to lysine homeostasis in six adults. On two separate occasions an adequate diet was given for a total of 11 days, and a 24-h (12-h fast, 12-h fed) tracer protocol was performed on the last day, in which lysine turnover, oxidation, and splanchnic uptake were measured on the basis of intravenous and oral administration of L-[1-(13)C]lysine and L-[6,6-(2)H(2)]lysine, respectively. [(15)N(2)]urea or (15)NH(4)Cl was ingested daily over the last 6 days to label microbial protein. In addition, seven ileostomates were studied with (15)NH(4)Cl. [(15)N]lysine enrichment in fecal and ileal microbial protein, as precursor for microbial lysine absorption, and in plasma free lysine was measured by gas chromatography-combustion-isotope ratio mass spectrometry. Differences in plasma [(13)C]- and [(2)H(2)]lysine enrichments during the 12-h fed period were observed between the two (15)N tracer studies, although the reason is unclear, and possibly unrelated to the tracer form per se. In the normal adults, after (15)NH(4)Cl and [(15)N(2)]urea intake, respectively, lysine derived from fecal microbial protein accounted for 5 and 9% of the appearance rate of plasma lysine. With ileal microbial lysine enrichment, the contribution of microbial lysine to plasma lysine appearance was 44%. This amounts to a gross microbial lysine contribution to whole body plasma lysine turnover of between 11 and 130 mg. kg(-1). day(-1), depending on the [(15)N]lysine precursor used. However, insofar as microbial amino acid synthesis is accompanied by microbial breakdown of endogenous amino acids or their oxidation by intestinal tissues, this may not reflect a net increase in lysine absorption. Thus we cannot reliably estimate the quantitative contribution of microbial lysine to host lysine homeostasis with the present paradigm. However, the results confirm the significant presence of lysine of microbial origin in the plasma free lysine pool.
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Affiliation(s)
- C C Metges
- Laboratory of Human Nutrition, School of Science and Clinical Research Center, Massachusetts Institute of Technology, Cambridge 02139, USA.
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