1
|
Theodoro JMV, Grancieri M, Oliveira LA, Lucia CMD, de Carvalho IMM, Bragagnolo FS, Rostagno MA, Glahn RP, Carvalho CWP, da Silva BP, Martino HSD. Chemical composition and in vitro iron bioavailability of extruded and open-pan cooked germinated and ungerminated pearl whole millet "Pennisetum glaucum (L.) R. Br.". Food Chem 2024; 457:140170. [PMID: 38936130 DOI: 10.1016/j.foodchem.2024.140170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 06/18/2024] [Accepted: 06/19/2024] [Indexed: 06/29/2024]
Abstract
This study aimed to evaluate the effect of extrusion and of open-pan cooking on whole germinated and non-germinated grains of pearl millet (Pennisetum glaucum L. R. Br.), on its chemical-nutritional composition and in vitro iron bioavailability. The experimental design consisted of three flours: non-germination open-pan cooked millet flour (NGOPCMF), germination open-pan cooked millet flour (GOPCMF), and extrusion cooked millet flour (ECMF). The ECMF increased the carbohydrates, iron, manganese, diosmin, and cyanidin and decreased the total dietary fiber, resistant starch, lipids, and total vitamin E, in relation to NGOPCMF. The GOPCMF increased the lysine and vitamin C and decreased the phytate, lipids, total phenolic, total vitamin E, and riboflavin concentration, in relation to NGOPCMF. Furthermore, germinated cooked millet flour and extruded millet flour improved iron availability in vitro compared to non-germinated cooked millet flour. GOPCMF and ECMF generally preserved the chemical-nutritional composition of pearl millet and improved in vitro iron bioavailability; therefore, they are nutritionally equivalent and can be used to develop pearl millet-based products.
Collapse
Affiliation(s)
| | - Mariana Grancieri
- Department of Pharmacy and Nutrition, Federal University of Espírito Santo, Alegre, ES 29500000, Brazil
| | - Livya Alves Oliveira
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG 36570900, Brazil.
| | | | | | - Felipe Sanchez Bragagnolo
- Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil.
| | - Mauricio Ariel Rostagno
- Multidisciplinary Laboratory of Food and Health, School of Applied Sciences, University of Campinas, São Paulo 13484350, Brazil
| | - Raymond P Glahn
- USDA-ARS, Robert W. Holley Center for Agriculture and Health, Cornell University, Ithaca, NY 14850, USA.
| | | | | | | |
Collapse
|
2
|
Magalhães TLS, Machado AM, da Silva LA, José VPBDS, Lúcio HG, Fortini TVL, Carvalho CWP, da Silva BP, Martino HSD. Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial. Nutrition 2024; 126:112506. [PMID: 39033704 DOI: 10.1016/j.nut.2024.112506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 05/17/2024] [Accepted: 05/30/2024] [Indexed: 07/23/2024]
Abstract
OBJECTIVES Whole-grain pearl millet is a nutritious cereal source of dietary fiber, vitamins, minerals, and bioactive compounds. It offers health benefits such as glycemic control and satiety. Extrusion cooking for diverse formulations, including beverages, can alter its chemical composition, impacting the nutritional value. This study aimed to evaluate the sensory acceptability of an extruded millet flour beverage and its acute effects on glycemic index (GI), glycemic and insulinemic response, food intake, and subjective appetite sensations in euglycemic and eutrophic adults. METHODS This is an acute, single-blind, randomized, controlled, cross-over clinical study comprising 14 euglycemic and eutrophic adults. Initially, beverages based on whole extruded millet flour were developed, and sensorially and chemically analyzed. Next, a clinical trial was conducted with participants undergoing four sessions and consuming one of the following options: extruded millet beverage, a maltodextrin control beverage, or a glucose solution administered in two separate sessions. Blood glucose, insulin, and appetite responses were assessed over a 2-h period, in addition to determining the GI of the beverages and analyzing food intake in the 24 h following each session. RESULTS The extruded millet flour strawberry-flavored beverage had the best sensory acceptance and was classified as having as high GI. Consumption of the extruded millet beverage showed similar glycemic and insulinemic responses, as well as appetite control and food intake of the subjects, when compared with consumption of the maltodextrin control beverage. CONCLUSIONS Intake of the extruded millet beverage maintained glycemic and insulinemic responses, appetite control, and food intake in euglycemic and eutrophic subjects.
Collapse
Affiliation(s)
- Thauana Lorena Silva Magalhães
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Adriane Moreira Machado
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Lucimar Aguiar da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | | | - Haira Guedes Lúcio
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Thais Victória Lopes Fortini
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | | | - Bárbara Pereira da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa MG, 36.570-900, Brazil.
| |
Collapse
|
3
|
Zhang D, Li J, Yao D, Wu J, Luo Q, Shen H, Hu M, Meng F, Zhang Y, Liu X, Shan Y, Liu D, Bai B. Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice. Front Nutr 2024; 11:1435977. [PMID: 39144284 PMCID: PMC11322078 DOI: 10.3389/fnut.2024.1435977] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Accepted: 07/19/2024] [Indexed: 08/16/2024] Open
Abstract
In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.
Collapse
Affiliation(s)
- Dongmeng Zhang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Jian Li
- College of Horticulture, Hunan Agricultural University, Changsha, China
- Hunan Provincial Engineering Research Center of Medical Nutrition Intervention Technology for Metabolic Diseases, Changsha, China
- Central Region, Regional Nutrition Innovation Platform, Changsha, China
| | - Dongping Yao
- College of Plant Science and Technology, Hunan Biological and Electromechanical Polytechnic, Changsha, China
| | - Jun Wu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Qiuhong Luo
- College of Agronomy, Hunan Agricultural University, Changsha, China
- College of Advanced Agricultural Sciences, Zhejiang A & F University, Hangzhou, China
| | - Hong Shen
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Meixia Hu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Fudie Meng
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Ying Zhang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Xionglun Liu
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Yang Shan
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Dongbo Liu
- College of Horticulture, Hunan Agricultural University, Changsha, China
- Hunan Provincial Engineering Research Center of Medical Nutrition Intervention Technology for Metabolic Diseases, Changsha, China
- Central Region, Regional Nutrition Innovation Platform, Changsha, China
| | - Bin Bai
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Hunan Academy of Agricultural Sciences, Changsha, China
| |
Collapse
|
4
|
Wu S, Lu H, Yi Z, Chen G, Sun H. Microplastic Has No Effect on Rice Yield and Gaseous N Emission from an Infertile Soil with High Inorganic N Inputs. PLANTS (BASEL, SWITZERLAND) 2024; 13:1279. [PMID: 38732494 PMCID: PMC11085246 DOI: 10.3390/plants13091279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/27/2024] [Accepted: 05/02/2024] [Indexed: 05/13/2024]
Abstract
Microplastic might affect the crop yield, nitrogen (N) use efficiency and reactive N losses from agricultural soil systems. However, evaluation of these effects in infertile soil planted with different rice cultivars is lacking. We conducted a soil column experiment to determine the influence of a typical microplastic polyethylene (PE) input into an infertile soil with 270 kg N ha-1 and planted with two rice cultivars, i.e., a common rice Nangeng 5055 (NG) and a hybrid rice Jiafengyou 6 (JFY). The results showed that JFY produced a significantly (p < 0.05) greater grain yield than NG (61.6-66.2 vs. 48.2-52.5 g pot-1) but was not influenced by PE. Overall, PE hardly changed the N use efficiency of NG and JFY. Unexpectedly, PE significantly (p < 0.05) increased the total amino acid content of NG. Compared with JFY, NG volatilized significantly (p < 0.05) more ammonia (NH3) (0.84-0.92 vs. 0.64-0.67 g N pot-1) but emitted equal nitrous oxide (N2O). PE exerted no effect on either NH3 volatilization or the N2O emission flux pattern and cumulative losses of the rice growth cycle, whether with NG or JFY. Some properties of tested soils changed after planting with different rice cultivars and incorporating with microplastic. In conclusion, the rice production, N use efficiency, NH3 volatilization and N2O emission from the N-fertilized infertile soil were pronouncedly influenced by the rice cultivar, but not the PE. However, PE influenced the grain quality of common rice and some properties of tested soils with both rice cultivars.
Collapse
Affiliation(s)
- Si Wu
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China; (S.W.); (H.L.); (Z.Y.)
| | - Haiying Lu
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China; (S.W.); (H.L.); (Z.Y.)
| | - Zhenghua Yi
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China; (S.W.); (H.L.); (Z.Y.)
| | - Gui Chen
- Institute of Biotechnology, Jiaxing Academy of Agricultural Science, Jiaxing 314016, China
| | - Haijun Sun
- Co-Innovation Center for Sustainable Forestry in Southern China, Nanjing Forestry University, Nanjing 210037, China; (S.W.); (H.L.); (Z.Y.)
| |
Collapse
|
5
|
Chinma CE, Adedeji OE, Jolayemi OS, Ezeocha VC, Ilowefah MA, Rosell CM, Adebo JA, Wilkin JD, Adebo OA. Impact of germination on the techno-functional properties, nutritional composition, and health-promoting compounds of brown rice and its products: A review. J Food Sci 2024; 89:8-32. [PMID: 37997506 DOI: 10.1111/1750-3841.16832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 09/20/2023] [Accepted: 10/25/2023] [Indexed: 11/25/2023]
Abstract
Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti-nutritional factors. This has partly stimulated research interest in recent times toward the use of bioprocessing techniques such as germination as cheap and natural means to improve the nutritional quality, digestibility, and health properties of cereals, including rice, to partially achieve nutrition and food security in the developing regions of the world. This review highlights the impact of germination on the nutritional quality, health-promoting properties, and techno-functional characteristics of germinated brown rice grains and their products. The review demonstrated that germinated rice grains and their products have improved nutritional quality and digestibility, modified functional properties, and showed antioxidant, anti-inflammatory, anti-diabetic, anti-obesity, anti-cancer, and anti-cardiovascular activities. Germination appears to be a suitable bioprocessing method to improve the nutritional quality and bioactive constituents and modify the techno-functional properties of rice grains for diverse food applications and improved global nutrition and food safety.
Collapse
Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
| | | | - Olusola Samuel Jolayemi
- Department of Food Science and Technology, Federal University of Technology Akure, Akure, Nigeria
| | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture Umudike, Umudike, Nigeria
| | - Muna Abdulsalam Ilowefah
- Department of Food Technology, Faculty of Engineering and Technology, Sabha University, Sabha, Libya
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
- Department of Food and Human Nutritional Science, University of Manitoba, Winnipeg, Canada
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Johannesburg, South Africa
| | - Jonathan D Wilkin
- Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, UK
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
| |
Collapse
|
6
|
Yi Z, Zhang Z, Chen G, Rengel Z, Sun H. Microplastics have rice cultivar-dependent impacts on grain yield and quality, and nitrogenous gas losses from paddy, but not on soil properties. JOURNAL OF HAZARDOUS MATERIALS 2023; 446:130672. [PMID: 36580778 DOI: 10.1016/j.jhazmat.2022.130672] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 12/05/2022] [Accepted: 12/23/2022] [Indexed: 06/17/2023]
Abstract
Microplastics might affect the nitrogen (N)-use efficiency, crop production, and reactive N losses in agricultural system. However, it remains unclear whether the effects are dependent on crop cultivar. Here, a pot experiment was conducted to evaluate the effects of a typical polyethylene (PE) microplastics addition on grain yield and amino acid content, N-use efficiency, ammonia (NH3) volatilization and nitrous oxide (N2O) emission, and properties of paddy soil planted with common rice Nangeng 5055 (NG) and hybrid rice Jiafengyou 6 (JFY). The results showed that PE addition significantly reduced the grain yield and total grain amino acid content of hybrid rice by 23% and 1.7%, respectively. In addition, PE addition significantly decreased the N agronomic and recovery efficiencies of hybrid rice by 30% and 27%, respectively. For paddy soil in which hybrid rice was grown, PE addition significantly increased NH3 volatilization by 72%, but exerted no influence on N2O emission. Interestingly, the N2O emission from NG+PE treatment was 15% significantly lower than that from NG treatment, which was associated with decreased gene copies of nirK (by 50%) and nirS (by 84%) in NG+PE treatment. Generally, no significant change in soil properties was found as result of microplastics addition regardless of the cultivar. In conclusion, the impacts of microplastics on rice production and quality, N-use efficiency and nitrogenous gas losses from paddy soil are cultivar-dependent.
Collapse
Affiliation(s)
- Zhenghua Yi
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China.
| | - Zhenhua Zhang
- Jiangsu Key Laboratory for Bioresources of Saline Soils, School of Wetlands, Yancheng Teachers University, Yancheng 224007, China.
| | - Gui Chen
- Institute of Biotechnology, Jiaxing Academy of Agricultural Science, Jiaxing 314016, China.
| | - Zed Rengel
- School of Agriculture and Environment, The University of Western Australia, Crawley, WA 6009, Australia; Institute for Adriatic Crops and Karst Reclamation, Split 21000, Croatia.
| | - Haijun Sun
- Co-Innovation Center for Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China.
| |
Collapse
|
7
|
Faizal FA, Ahmad NH, Yaacob JS, Abdul Halim Lim S, Abd Rahim MH. Food processing to reduce antinutrients in plant-based foods. INTERNATIONAL FOOD RESEARCH JOURNAL 2023; 30:25-45. [DOI: 10.47836/ifrj.30.1.02] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Antinutrients such as phytic acids, tannins, saponin, and enzyme inhibitors are phytochemicals that can decrease the bioavailability of micro- and macronutrients, thus causing them to be unavailable for absorptions in the digestive system. Antinutrients are a major concern especially in countries where plant-based commodities such as wheat, legumes, and cereals are staple foods, for the antinutrients can cause not only mineral deficiencies, but also lead to more serious health issues. Although various thermal and non-thermal processing methods such as cooking, boiling, and fermentation processes have been practiced to decrease the level of antinutrients, these processes may also undesirably influence the final products. More advanced practices, such as ozonation and cold plasma processing (CPP), have been applied to decrease the antinutrients without majorly affecting the physicochemical and nutritional aspects of the commodities post-processing. This review will cover the types of antinutrients that are commonly found in plants, and the available processing methods that can be used, either singly or in combination, to significantly decrease the antinutrients, thus rendering the foods safe for consumption.
Collapse
|
8
|
Yang J, Zhou Y, Jiang Y. Amino Acids in Rice Grains and Their Regulation by Polyamines and Phytohormones. PLANTS (BASEL, SWITZERLAND) 2022; 11:1581. [PMID: 35736731 PMCID: PMC9228293 DOI: 10.3390/plants11121581] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/10/2022] [Accepted: 06/13/2022] [Indexed: 06/15/2023]
Abstract
Rice is one of the most important food crops in the world, and amino acids in rice grains are major nutrition sources for the people in countries where rice is the staple food. Phytohormones and plant growth regulators play vital roles in regulating the biosynthesis of amino acids in plants. This paper reviewed the content and compositions of amino acids and their distribution in different parts of ripe rice grains, and the biosynthesis and metabolism of amino acids and their regulation by polyamines (PAs) and phytohormones in filling grains, with a focus on the roles of higher PAs (spermidine and spermine), ethylene, and brassinosteroids (BRs) in this regulation. Recent studies have shown that higher PAs and BRs (24-epibrassinolide and 28-homobrassinolide) play positive roles in mediating the biosynthesis of amino acids in rice grains, mainly by enhancing the activities of the enzymes involved in amino acid biosynthesis and sucrose-to-starch conversion and maintaining redox homeostasis. In contrast, ethylene may impede amino acid biosynthesis by inhibiting the activities of the enzymes involved in amino acid biosynthesis and elevating reactive oxygen species. Further research is needed to unravel the temporal and spatial distribution characteristics of the content and compositions of amino acids in the filling grain and their relationship with the content and compositions of amino acids in different parts of a ripe grain, to elucidate the cross-talk between or among phytohormones in mediating the anabolism of amino acids, and to establish the regulation techniques for promoting the biosynthesis of amino acids in rice grains.
Collapse
|
9
|
Salami M, Sadeghian Motahar SF, Ariaeenejad S, Sheykh Abdollahzadeh Mamaghani A, Kavousi K, Moosavi-Movahedi AA, Hosseini Salekdeh G. The novel homologue of the human α-glucosidase inhibited by the non-germinated and germinated quinoa protein hydrolysates after in vitro gastrointestinal digestion. J Food Biochem 2021; 46:e14030. [PMID: 34914113 DOI: 10.1111/jfbc.14030] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 10/31/2021] [Accepted: 11/02/2021] [Indexed: 12/14/2022]
Abstract
Quinoa (Chenopodium quinoa Willd) is a potential source of protein with ideal amino acid profiles which its bioactive compounds can be improved during germination and gastrointestinal digestion. The present investigation studies the impact of germination for 24 hr and simulated gastrointestinal digestion on α-glucosidase inhibitory activity of the quinoa protein and bioactive peptides against the novel homologue of human α-glucosidase, PersiAlpha-GL1. The sprouted quinoa after gastroduodenal digestion was the most effective α-glucosidase inhibitor showing 81.10% α-glucosidase inhibition at concentration 4 mg/ml with the half inhibition rate (IC50 ) of 0.07 mg/ml. Based on the kinetic analysis, both the germinated and non-germinated samples before and after digestion were competitive-type inhibitors of α-glucosidase. Results of this study showed the improved α-glucosidase inhibitory activity of the quinoa bioactive peptides after germination and gastrointestinal digestion and highlighted the potential of metagenome-derived PersiAlpha-GL1 as a novel homologue of the human α-glucosidase for developing the future anti-diabetic drugs. PRACTICAL APPLICATIONS: This study aimed to evaluate the effect of germination and gastrointestinal digestion of the quinoa protein and bioactive peptides on α-glucosidase inhibitory activity against the novel PersiAlpha-GL1. Metagenomic data were used to identify the novel α-glucosidase structurally and functionally homologue of human intestinal. The results showed the highest inhibition on PersiAlpha-GL1 by a germinated quinoa after gastroduodenal digestion and confirmed the potential of PersiAlpha-GL1 to enhance the effectiveness of the anti-diabetic drugs for industrial application.
Collapse
Affiliation(s)
- Maryam Salami
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Seyedeh Fatemeh Sadeghian Motahar
- Department of Food Science and Engineering, University College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Shohreh Ariaeenejad
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
| | - Atefeh Sheykh Abdollahzadeh Mamaghani
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
| | - Kaveh Kavousi
- Institute of Biochemistry and Biophysics, University of Tehran, Tehran, Iran
| | | | - Ghasem Hosseini Salekdeh
- Department of Systems and Synthetic Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREEO), Karaj, Iran
| |
Collapse
|
10
|
Šárka E, Sluková M, Henke S. Changes in Phenolics during Cooking Extrusion: A Review. Foods 2021; 10:foods10092100. [PMID: 34574210 PMCID: PMC8469840 DOI: 10.3390/foods10092100] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
Collapse
|
11
|
Espinosa-Ramírez J, Rodríguez A, De la Rosa-Millán J, Heredia-Olea E, Pérez-Carrillo E, Serna-Saldívar SO. Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106400] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|