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Hu X, Li C, Li Y, Jin Y, Wei L, Wang X, Xu Y, Hu Z. A Novel Glucose-6-Phosphate Isomerase Exists in Chicken Breast Meat: A Selenium-Containing Enzyme that Should Be Re-recognized Through New Eyes. Protein J 2023:10.1007/s10930-023-10105-9. [PMID: 36964419 DOI: 10.1007/s10930-023-10105-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 03/07/2023] [Indexed: 03/26/2023]
Abstract
Glucose-6-phosphate isomerase (GPI) is a highly conserved glycolytic enzyme in nature, and less information was available for GPI from hens. In this study a newly discovered selenocysteine (Sec)-containing GPI in common chicken breast meat was first isolated, purified and identified. Data about LC-MS/MS, FTIR and Se species analyses show that the molecular weight of the enzyme is 62,091 Da and only one Sec is inserted at the 403rd position in the highly conserved primary domain SIS_PGI with sugar conversion function. The enzyme shows excellent activity against hydroxyl radicals as vitamin C (Vc) in vitro. It is deduced that the Sec-containing GPI in the chicken meat may depend on Sec in its molecular structure to resist reactive oxygen species (ROS) stress produced by the accompanying biochemical reactions in cells, to protect its stability and maintain its efficient function that catalyzes the conversion of glucose-6-phosphate to fructose-6-phosphate in the critical glycolytic pathway.
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Affiliation(s)
- Xin Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Chenxi Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Yuancheng Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Yi Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Lulu Wei
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Xinlei Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Yanlong Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China
| | - Zhongqiu Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China.
- Laboratory of Quality & Safety Risk Assessment for Agro-Products (Yangling), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Yangling, 712100, Shaanxi, China.
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2
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Tong SC, Siow LF, Tang TK, Lee YY. Plant-based milk: unravel the changes of the antioxidant index during processing and storage - a review. Crit Rev Food Sci Nutr 2022; 64:4603-4621. [PMID: 36377721 DOI: 10.1080/10408398.2022.2143477] [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] [Indexed: 11/16/2022]
Abstract
As a nutrient rich emulsion extracted from plant materials, plant-based milk (PBM) has been the latest trend and hot topic in the food industry due to the growing awareness of consumers toward plant-based products in managing the environmental (carbon footprint and land utility), ethical (animal well-fare) and societal (health-conscious) issues. There have been extensive studies and reviews done to discuss the distinct perspective of PBM including its production, health effects and market acceptance. However, not much has been emphasized on the valuable antioxidants present in PBM which is one of the attributes making them stand apart from dairy milk. The amounts of antioxidants in PBM are important. They offered tremendous health benefits in maintaining optimum health and reducing the risk of various health disorders. Therefore, enhancing the extraction of antioxidants and preserving their activity during production and storage is important. However, there is a lack of a comprehensive review of how these antioxidants changes in response to different processing steps involved in PBM production. Presumably, antioxidants in PBM could be potentially lost due to thermal degradation, oxidation or leaching into processing water. Hence, this paper aims to fill the gaps by addressing an extensive review of how different production steps (germination, roasting, soaking, blanching, grinding and filtration, and microbial inactivation) affect the antioxidant content in PBM. In addition, the effect of different microbial inactivation treatments (thermal or non-thermal processing) on the alteration of antioxidant in PBM was also highlighted. This paper can provide useful insight for the industry that aims in selecting suitable processing steps to produce PBM products that carry with them a health declaration.
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Affiliation(s)
- S C Tong
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - L F Siow
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
| | - T K Tang
- School of Food Studies and Gastronomy, Taylor's University, Subang Jaya, Selangor, Malaysia
| | - Y Y Lee
- School of Science, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
- Monash-Industry Plant Oils Research Laboratory, Monash University Malaysia, Jalan Lagoon Selatan, Bandar Sunway, Selangor, Malaysia
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3
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Elshafei AM, Othman AM, Elsayed MA, Ibrahim GE, Hassan MM, Mehanna NS. A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties. J Genet Eng Biotechnol 2022; 20:36. [PMID: 35212841 PMCID: PMC8881569 DOI: 10.1186/s43141-022-00315-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Accepted: 02/04/2022] [Indexed: 11/18/2022]
Abstract
Background α-Galactosidase is widely distributed in plants, microorganisms, and animals, and it is produced by different fungal sources. Many studies have confirmed the valuable applications of α-galactosidase enzymes for various biotechnological purposes, like the processing of soymilk. Results Aspergillus niger NRC114 was exploited to produce the extracellular α-galactosidase. One factor per time (OFT) and central composite design (CCD) approaches were applied to determine the optimum parameters and enhance the enzyme production. The CCD model choices of pH 4.73, 1.25% mannose, 0.959% meat extract, and 6-day incubation period have succeeded in obtaining 25.22 U/mL of enzyme compared to the 6.4 U/mL produced using OFT studies. Treatment of soymilk by α-galactosidase caused an increase in total phenols and flavonoids by 27.3% and 19.9%, respectively. Antioxidant measurements revealed a significant increase in the enzyme-treated soymilk. Through HPLC analysis, the appearance of sucrose, fructose, and glucose in the enzyme-treated soymilk was detected due to the degradation of stachyose and raffinose. The main volatile compounds in raw soymilk were acids (45.04%) and aldehydes (34.25%), which showed a remarkable decrease of 7.82% and 20.03% after treatment by α-galactosidase. Conclusions To increase α-galactosidase production, the OFT and CCD approaches were used, and CCD was found to be four times more effective than OFT. The produced enzyme proved potent enough to improve the properties of soymilk, avoiding flatulence and undesirable tastes and odors. Graphical Abstract ![]()
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Affiliation(s)
- Ali M Elshafei
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Abdelmageed M Othman
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt.
| | - Maysa A Elsayed
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Gamil E Ibrahim
- Chemistry of Flavor and Aroma Department,
- Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Mohamed M Hassan
- Microbial Chemistry Department, Biotechnology Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
| | - Nayra S Mehanna
- Dairy Sciences Department, Food Industries and Nutrition Research Institute, National Research Centre, 33 El Bohouth St., Dokki, Giza, 12622, Egypt
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Kumar M, Suhag R, Hasan M, Dhumal S, Radha, Pandiselvam R, Senapathy M, Sampathrajan V, Punia S, Sayed AAS, Singh S, Kennedy JF. Black soybean ( Glycine max (L.) Merr.): paving the way toward new nutraceutical. Crit Rev Food Sci Nutr 2022; 63:6208-6234. [PMID: 35139704 DOI: 10.1080/10408398.2022.2029825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/09/2022]
Abstract
Black soybean (BS) is a nutritious legume that is high in proteins, essential amino acids, dietary fiber, vitamins, minerals, anthocyanins, phenolic acids, isoflavones, and flavones. Traditional approaches for extracting BS bioactive compounds are commonly employed because they are simple and inexpensive, but they use toxic solvents and have lower yields. As a result, new extraction techniques have been developed, such as microwave, ultrasound, and enzyme-assisted extraction. Modern approaches are less harmful to the environment, are faster, and produce higher yields. The major anthocyanin in the BS seed coat was discovered as cyanidin-3-O-glucoside, accounting for nearly 75% of the total anthocyanins. BS and its seed coat also contains phenolic acids (p-hydroxybenzoic, gallic, vanillin, syringic acid), isoflavones (daidzein, glycitein and genistein), flavones, flavonols, flavanones, and flavanols. Bioactive compounds present in BS exhibit antioxidant, anti-cancerous, anti-diabetic, anti-obesity, anti-inflammatory, cardio and neuroprotective activities. The characterization and biological activity investigation of these bioactive compounds has provided researchers and food manufacturers with valuable information for developing functional food products and nutraceutical ingredients. In this review, the nutritional makeup of BS is reviewed, and the paper seeks to provide an insight of bioactive compound extraction methods as well as bioactive compounds identified by various researchers. The biological activities of BS extracts and their potential applications in food products (noodles), biodegradable films (pH sensitive film), and therapeutic applications (wound healing and anti-inflammation) are also discussed in the study. Therefore, BS have enormous potential for use in developing functional foods and nutraceutical components. This is the first review of its sort to describe and explain various extraction methodologies and characterization of bioactives, as well as their biological activity recorded in diverse works of literature, making it possible for food manufacturers and scientists to get a quick overview.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR - Central Institute for Research on Cotton Technology, Mumbai, India
| | - Rajat Suhag
- National Institute of Food Technology Entrepreneurship and Management, Sonipat, India
| | - Muzaffar Hasan
- Agro Produce Processing Division, ICAR-Central Institute of Agricultural Engineering, Bhopal, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, India
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR - Central Plantation Crops Research Institute (CPCRI), Kasaragod, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | | | - Sneh Punia
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC, USA
| | - Ali A S Sayed
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Botany Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
| | - Surinder Singh
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh, India
| | - John F Kennedy
- Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Worcs, UK
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5
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Black soybean-derived peptides exerted protective effect against alcohol-induced liver injury in mice. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104828] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
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6
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Dhungana SK, Seo JH, Kang BK, Park JH, Kim JH, Sung JS, Baek IY, Shin SO, Jung CS. Protein, Amino Acid, Oil, Fatty Acid, Sugar, Anthocyanin, Isoflavone, Lutein, and Antioxidant Variations in Colored Seed-Coated Soybeans. PLANTS (BASEL, SWITZERLAND) 2021; 10:1765. [PMID: 34579299 PMCID: PMC8468453 DOI: 10.3390/plants10091765] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/12/2021] [Revised: 08/11/2021] [Accepted: 08/23/2021] [Indexed: 11/17/2022]
Abstract
Different physiological and genetic studies show that the variations in the accumulation of pigment-stimulating metabolites result in color differences in soybean seed coats. The objective of this study was to analyze the nutrient contents and antioxidant potential in black, brown, and green seed-coated soybeans. Significant variations in protein (38.9-43.3%), oil (13.9-20.4%), total sugar (63.5-97.0 mg/g seed), total anthocyanin (3826.0-21,856.0 μg/g seed coat), total isoflavone (709.5-3394.3 μg/g seed), lutein (1.9-14.8 μg/g), total polyphenol (123.0-385.8 mg gallic acid/100 g seed), total flavonoid (22.1-208.5 mg catechin/100 g seed), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid (ABTS; 275.0-818.8 mg Trolox/100 g seed), and 2,2-diphenyl-1-picrylhydrazyl (DPPH; 96.3-579.7 mg Trolox/100 g seed) were found among the soybean genotypes. Ilpumgeomjeong2 contained the lowest protein but the highest oil and total sugar. The lowest oil-containing Wonheug had the highest protein content. Socheong2 was rich in all four variables of antioxidants. Anthocyanins were detected only in black soybeans but not in brown and green soybeans. The variation in isoflavone content was up to 5-fold among the soybean genotypes. This study could be a valuable resource for the selection and improvement of soybean because an understanding of the nutrient content and antioxidant potentials is useful to develop effective strategies for improving the economic traits; for example, the major emphasis of soybean breeding for fatty acids is to enhance the oleic and linoleic acid contents and to decrease linolenic acid content.
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Affiliation(s)
| | - Jeong-Hyun Seo
- Upland Crop Breeding Research Division, Department of Southern Area Crop Science, National Institute of Crop Science, Rural Development Administration, Miryang 50424, Korea; (S.K.D.); (B.-K.K.); (J.-H.P.); (J.-H.K.); (J.-S.S.); (I.-Y.B.); (S.-O.S.); (C.-S.J.)
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7
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Kim IS, Yang WS, Kim CH. Beneficial Effects of Soybean-Derived Bioactive Peptides. Int J Mol Sci 2021; 22:8570. [PMID: 34445273 PMCID: PMC8395274 DOI: 10.3390/ijms22168570] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 08/04/2021] [Accepted: 08/07/2021] [Indexed: 12/19/2022] Open
Abstract
Peptides present in foods are involved in nutritional functions by supplying amino acids; sensory functions related to taste or solubility, emulsification, etc.; and bioregulatory functions in various physiological activities. In particular, peptides have a wide range of physiological functions, including as anticancer agents and in lowering blood pressure and serum cholesterol levels, enhancing immunity, and promoting calcium absorption. Soy protein can be partially hydrolyzed enzymatically to physiologically active soy (or soybean) peptides (SPs), which not only exert physiological functions but also help amino acid absorption in the body and reduce bitterness by hydrolyzing hydrophobic amino acids from the C- or N-terminus of soy proteins. They also possess significant gel-forming, emulsifying, and foaming abilities. SPs are expected to be able to prevent and treat atherosclerosis by inhibiting the reabsorption of bile acids in the digestive system, thereby reducing blood cholesterol, low-density lipoprotein, and fat levels. In addition, soy contains blood pressure-lowering peptides that inhibit angiotensin-I converting enzyme activity and antithrombotic peptides that inhibit platelet aggregation, as well as anticancer, antioxidative, antimicrobial, immunoregulatory, opiate-like, hypocholesterolemic, and antihypertensive activities. In animal models, neuroprotective and cognitive capacity as well as cardiovascular activity have been reported. SPs also inhibit chronic kidney disease and tumor cell growth by regulating the expression of genes associated with apoptosis, inflammation, cell cycle arrest, invasion, and metastasis. Recently, various functions of soybeans, including their physiologically active functions, have been applied to health-oriented foods, functional foods, pharmaceuticals, and cosmetics. This review introduces some current results on the role of bioactive peptides found in soybeans related to health functions.
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Affiliation(s)
- Il-Sup Kim
- Advanced Bioresource Research Center, Kyungpook National University, Daegu 41566, Korea;
| | | | - Cheorl-Ho Kim
- Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Seoul 16419, Gyunggi-Do, Korea
- Samsung Advanced Institute of Health Science and Technology, Seoul 16419, Gyunggi-Do, Korea
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8
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Matemu A, Nakamura S, Katayama S. Health Benefits of Antioxidative Peptides Derived from Legume Proteins with a High Amino Acid Score. Antioxidants (Basel) 2021; 10:316. [PMID: 33672537 PMCID: PMC7923761 DOI: 10.3390/antiox10020316] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 02/11/2021] [Accepted: 02/14/2021] [Indexed: 12/11/2022] Open
Abstract
Legumes such as soybean, chickpea, lentil, cowpea, and mung bean, are valuable sources of protein with a high amino acid score and can provide bioactive peptides. This manuscript presents a review on legume-derived peptides, focusing on in vitro and in vivo studies on the potential antioxidative activities of protein hydrolysates and their characterization, amino acid sequences, or purified/novel peptides. The health implications of legume-derived antioxidative peptides in reducing the risks of cancer and cardiovascular diseases are linked with their potent action against oxidation and inflammation. The molecular weight profiles and amino acid sequences of purified and characterized legume-derived antioxidant peptides are not well established. Therefore, further exploration of legume protein hydrolysates is necessary for assessing the potential applications of antioxidant-derived peptides in the functional food industry.
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Affiliation(s)
- Athanasia Matemu
- Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, Arusha P.O. Box 447, Tanzania;
| | - Soichiro Nakamura
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
| | - Shigeru Katayama
- Graduate School of Science and Technology, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan;
- Institute for Biomedical Sciences, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
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9
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Choi YM, Yoon H, Lee S, Ko HC, Shin MJ, Lee MC, Hur OS, Ro NY, Desta KT. Isoflavones, anthocyanins, phenolic content, and antioxidant activities of black soybeans (Glycine max (L.) Merrill) as affected by seed weight. Sci Rep 2020; 10:19960. [PMID: 33203918 PMCID: PMC7673111 DOI: 10.1038/s41598-020-76985-4] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Accepted: 10/30/2020] [Indexed: 01/21/2023] Open
Abstract
Seed weight is regulated by several genes which in turn could affect the metabolite contents, yield, and quality of soybean seeds. Due to these, seed weight is receiving much attention in soybean breeding. In this study, seeds of 24 black soybean varieties and a reference genotype were grown in Korea, and grouped as small (< 13 g), medium (13-24 g), and large (> 24 g) seeds based on their seed weight. The contents of six anthocyanins, twelve isoflavones, and total phenolic, and the antioxidant activities were determined, and the association of each with seed weight was analyzed. The total anthocyanin (TAC) and total isoflavone (TIC) contents were in the ranges of 189.461-2633.454 mg/100 g and 2.110-5.777 mg/g, respectively and were significantly different among the black soybean varieties. By comparison, the average TAC and TIC were the highest in large seeds than in small and medium seeds while the total phenolic content (TPC) was in the order of small seeds > large seeds > medium seeds. Besides, large seeds showed the maximum 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activity, whereas small seeds showed the maximum ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical (ABTS) scavenging activities. FRAP activity was positively associated with TIC and TAC, the former association being significant. On the other hand, ABTS and DPPH activities were positively correlated to TPC, the later association being significant. Overall, our findings demonstrated the influence of seed weight on anthocyanin, isoflavone, and phenolic contents and antioxidant activities in black soybeans. Besides, the dominant anthocyanins and isoflavones were the principal contributors to the variations observed in the black soybean varieties, and hence, these components could be selectively targeted to discriminate a large population of black soybean genetic resources.
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Affiliation(s)
- Yu-Mi Choi
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - Hyemyeong Yoon
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - Sukyeung Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - Ho-Cheol Ko
- Rural Development Administration, Jeonju, 54875, Korea
| | - Myoung-Jae Shin
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - Myung Chul Lee
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - On Sook Hur
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - Na Young Ro
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea
| | - Kebede Taye Desta
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 54874, Korea.
- Department of Applied Chemistry, Adama Science and Technology University, 1888, Adama, Ethiopia.
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10
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Munekata PES, Domínguez R, Budaraju S, Roselló-Soto E, Barba FJ, Mallikarjunan K, Roohinejad S, Lorenzo JM. Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods 2020; 9:foods9030288. [PMID: 32143400 PMCID: PMC7142651 DOI: 10.3390/foods9030288] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/26/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022] Open
Abstract
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Elena Roselló-Soto
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, 71348-14336 Shiraz, Iran
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
- Correspondence: ; Tel.: +34-988-548-277
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