Comparison of lignans and phenolic acids in different varieties of germinated flaxseed ( Linum usitatissimum L.)

Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5% and 5% of LO. Control pasta CP (without LF or LO addition), LF-enriched pasta LFP 5%, LFP 10% and LFP 15% and LO-enriched pasta LOP 1%, LOP 2.5% and LOP 5% was compared for the proteins, fat and phenolic contents and fatty acids (FA) profile. Impact on lipid oxidation and sensory evaluation were also determined. Fortification of pasta with LF improved significantly (p < 0.05) the contents of protein, fat and phenolic compared to CP whereas the enrichment of pasta with LO resulted in a significant increase (p < 0.05) in the content of fat and a significant decrease in protein and phenolic contents. All the formulations decreased the saturated FA percent and increased the polyunsaturated FA percent with enhancement of omega-3 FA content. Antioxidant activity measured by FRAP and DPPH assays was improved after the fortification. For lipid oxidation, the replacement of semolina by LF or LO promoted an increase (p < 0.05) on TBARS values in level-dependent manner. Regarding sensory evaluation, the two types of fortification did not affect the taste; flavor and aroma of cooked pasta, but LOP 5% showed the highest score of the overall acceptability. The results recommended the possibility of producing pasta supplemented with LF or LO (even at a level of 15% and 5% respectively) as a functional food.

Flaxseed lignans alleviates isoproterenol-induced cardiac hypertrophy by regulating myocardial remodeling and oxidative stress

Cardiovascular diseases, the leading global cause of death, are usually associated with cardiac hypertrophy (CH). CH is an adaptive response of the heart against cardiac overloading, but continuous CH accelerates cardiac remodeling and results in heart failure. Available CH therapies delay the progress of heart failure, but they often fail to control symptoms or restore quality of life. Although flaxseed lignans have been shown to have significant anti-oxidant, anti-hypertensive, anti-inflammatory, and anti-fibrotic effects in various cardiovascular diseases, little is known about their effect on CH. Thus, this study evaluated the therapeutic effect of flaxseed lignans on CH, which was induced by subcutaneous injections with isoproterenol (5 mg/kg b.w) for 14 consecutive days. Flaxseed lignans (200 mg/kg) was given orally for 4 weeks. Cardiac pathological remodeling was evaluated by echocardiography, after which morphometric, biochemical, histological, and ultrastructural analyses were performed. Flaxseed lignans significantly ameliorated CH structural and functional alterations as shown by echocardiography. Lignans also reduced the relative heart weight, significantly decreased the elevated CK-MB and the lipid peroxidation marker malondialdehyde, augmented the myocardial total antioxidant capacity, and ameliorated the histopathological and ultrastructural changes in cardiac tissues and prevented interstitial collagen deposition. The results demonstrate promising anti-hypertrophic effect of flaxseed lignans against isoproterenol-induced cardiac hypertrophy, via regulating myocardial remodeling and oxidative stress. Therefore, lignans could be used as potential pharmacological intervention in the management of CH.

Kadsura coccinea Lignan Metabolism Based on Metabolome and Transcriptome Analysis

Kadsura coccinea is an important resource of traditional Chinese medicine. We find out the gene information of enzymes related to lignan biosynthesis and metabolism of Kadsura coccinea, so as to provide a scientific basis for the breeding of new varieties of Kadsura coccinea. In this paper, 2-year-old Kadsura coccinea from Hunan Kadsura coccinea provincial germplasm resource bank was used as the material and its root, stem, and leaf were analyzed by extensive targeted metabolomics combined with transcriptome sequencing. The results showed the following: (1) 51 lignans were detected by metabolome analysis, and the content of lignans in roots was higher than that in stems and leaves. The high content of lignans in roots, stems, and leaves includes ring-opening isolarch phenol-4-o-glucoside, narrow leaf schisandrin E, and schisandrin B. (2) After transcriptome sequencing, 13 classes of 137 Unigenes related to lignan biosynthesis pathway were retrieved. The analysis of differential genes in different parts showed that the overall expression amount and species of Kadsura coccinea lignan synthase gene in stems and leaves were closer than those in roots. CCoAOMT, C3H, and SIDR gene families are mainly expressed in roots and stems. (3) Metabolome combined with transcriptome analysis further screened these genes and obtained 11 genes of enzyme gene families such as HCT, DIR, COMT, CAD, SIDR, and PLR, which are highly correlated in lignan synthesis. Therefore, there are many lignans and their synthase-related genes in Kadsura coccinea roots, stems, and leaves, but the content and expression of different lignans and their synthase-related genes are quite different in each part. In this study, the gene information of the Kadsura coccinea lignan biosynthesis enzyme was obtained for the first time, which laid a good foundation for the cloning and molecular breeding of the key enzyme gene of lignan biosynthesis.

The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality

The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.

Supplemental UV-B Exposure Influences the Biomass and the Content of Bioactive Compounds in Linum usitatissimum L. Sprouts and Microgreens

The interest in the pre-harvest ultraviolet-B (UV-B) exposure of crops in indoor cultivation has grown consistently, though very little is known about its influence on the nutraceutical quality of microgreens. Flaxseeds constitute a valuable oilseed species, mostly appreciated for their nutritional properties and the presence of health-promoting compounds. Therefore, although scarcely studied, flaxseed sprouts and microgreens might constitute a high-quality food product to be included in a healthy diet. This study aims to unravel the effects of pre-harvest ultraviolet-B irradiation on the nutritional and nutraceutical quality of flaxseed sprouts and microgreens grown under artificial conditions. The UV-B irradiation decreased the biomass and stem length of microgreens. However, the content of total phenolics and flavonoids and the antioxidant capacity were strongly enhanced by the UV-B treatment in both sprouts and microgreens. Among photosynthetic pigments, chlorophyll a, violaxanthin, antheraxanthin, and lutein in sprouts were reduced by the treatment, while chlorophyll b increased in microgreens. In conclusion, our results showed that growing flaxseed sprouts and microgreens in controlled conditions with supplemental UV-B exposure might increase their nutritional and nutraceutical quality, as well as their antioxidant capacity, making them high-quality functional foods.

Effect of ultrasonic pretreatment for lignan accumulation in flax sprouts (Linum usitatissimum L.)

This study evaluated different ultrasonic treatments for lignan biosynthesis in two varieties of flax sprouts. Results showed that lignans in flax sprouts significantly raised with ultrasonic pretreatment. Secoisolariciresinol diglucoside dramatically increased by about 6-fold at the flax sprouts. Ultrasonic pretreatment could also affect the accumulation of caffeic acid and p-coumaric acid in flax sprouts. Moreover, it is suggested that fiber flax sprout was more sensitive to ultrasonic pretreatment. The expression levels of genes involved in the biosynthesis of lignan were analyzed and the results could partly explain the accumulation of these compounds. The contents of secoisolariciresinol diglucoside were clustered with ferulic acid, which indicated that the accumulation of ferulic acid might be the key factor during flax sprout maturation for lignan accumulation. Present study could be useful guidance for ultrasonic pretreatment in the promotion of lignan accumulation and the fortification of nutritional values in flax sprouts as a functional vegetable.

Can Light Spectrum Composition Increase Growth and Nutritional Quality of Linum usitatissimum L. Sprouts and Microgreens?

Flaxseed could be suitable for obtaining high-quality sprouts and microgreens thanks to high amounts of nutrients and antioxidant, antidiabetic, and anticancer compound content in its seeds. Recent studies highlighted that seedling growth, nutritional compound, and secondary metabolite content can be strongly managed by regulation of the light spectrum used during germination. The present study intended to shed light on flaxseed as emerging and novel species for sprouts and microgreens and to evaluate the effect of light, with different spectrum compositions (100% blue, 100% red, 100% green, and red:green:blue—1:1:1) on the performance of flax microgreens and sprouts grown indoors under controlled conditions. Microgreens showed, compared to sprouts, a higher chlorophyll (+62.6%), carotenoid (+24.4%), and phenol content (+37.8%), antioxidant capacity (+25.1%) and a lower dry matter content (−30.7%). Besides, microgreens treated with 100% blue light were characterized by the highest content of flavonoids (2.48 mg CAE g−1 FW), total phenols (3.76 mg GAE g−1 FW), chlorogenic acid (1.10 mg g−1 FW), and antioxidant capacity (8.06 µmol TEAC g−1 FW). The paper demonstrates the feasibility of obtaining flax sprouts and microgreens indoors with a considerable antioxidant capacity and health-promoting compounds by modulating the light spectrum.