1
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Lan Y, Wang X, Wang L, Zhang W, Song Y, Zhao S, Yang X, Liu X. Change of physiochemical characteristics, nutritional quality, and volatile compounds of Chenopodium quinoa Willd. during germination. Food Chem 2024; 445:138693. [PMID: 38350197 DOI: 10.1016/j.foodchem.2024.138693] [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: 09/29/2023] [Revised: 12/16/2023] [Accepted: 02/05/2024] [Indexed: 02/15/2024]
Abstract
The impacts of varying germination periods (0-72 h) on morphological properties, proximate composition, amino acid profile, GABA levels, antioxidant attributes, polyphenol content (both free and bound), and volatile compounds of quinoa were evaluated. Germination significantly increased the content of fiber, amino acids, GABA, polyphenols, and in-vitro antioxidant activities in quinoa. The optimal nutritional quality and antioxidant capacity of quinoa were observed during the 36-72 h germination period. We examined the dynamics of 47 phenolic compounds in quinoa during germination and noted a substantial rise in free phenolic acids and bound flavonoids post-germination. A total of 53 and 84 volatile compounds were respectively identified in ungerminated quinoa and germinated quinoa. It was found that the germination period of 24-48 h contributed to reducing the presence of undesirable flavors. TEM analysis revealed significant structural damage to the ultrastructure and relaxation of the cell wall in germinated quinoa grains.
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Affiliation(s)
- Yongli Lan
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xinze Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Lei Wang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Wengang Zhang
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China
| | - Yujie Song
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Shiyang Zhao
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China
| | - Xijuan Yang
- Laboratory for Research and Utilization of Qinghai Tibet Plateau Germplasm Resources, Qinghai University, Xining 810016, China; Key Laboratory of Qinghai Province Tibetan Plateau Agric-Product Processing, Qinghai University, Xining 810016, China.
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
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2
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Mohammed BM, Mohamed Ahmed IA, Alshammari GM, Qasem AA, Yagoub AEA, Ahmed MA, Abdo AAA, Yahya MA. The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds. Foods 2023; 12:4133. [PMID: 38002190 PMCID: PMC10669962 DOI: 10.3390/foods12224133] [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: 10/11/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27-78.39%). They also contained high protein content (19.29-20.41%), essential amino acids content (39.07-44.16% of total amino acids), and unsaturated fatty acid content (81.95-83.46% of total fatty acids) and a low glycemic index (39.61-41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.
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Affiliation(s)
- Belal M. Mohammed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Ghedeir M. Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Akram A. Qasem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Abu ElGasim A. Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Abdullah A. A. Abdo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 10048, China;
| | - Mohammed Abdo Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
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3
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Perchuk IN, Shelenga TV, Burlyaeva MO. The Effect of Illumination Patterns during Mung Bean Seed Germination on the Metabolite Composition of the Sprouts. PLANTS (BASEL, SWITZERLAND) 2023; 12:3772. [PMID: 37960128 PMCID: PMC10649298 DOI: 10.3390/plants12213772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 10/26/2023] [Accepted: 11/01/2023] [Indexed: 11/15/2023]
Abstract
Mung bean (Vigna radiata (L.) Wilczek) sprouts are popular over the world because of their taste, nutritional value, well-balanced biochemical composition, and other properties beneficial for human health. Germination conditions affect the composition of metabolites in mung bean sprouts, so a detailed study into its variability is required. This article presents the results of a comparison of the metabolite composition in the leaves of mung bean sprouts germinated first in the dark (DS) and then in the light (LS). Gas chromatography with mass spectrometry (GC-MS) made it possible to identify more than 100 compounds representing various groups of phytochemicals. Alcohols, amino acids, and saccharides predominated in the total amount of compounds. The analysis of metabolomic profiles exposed a fairly high intra- and intervarietal variability in the metabolite content. DS and LS differed in the qualitative and quantitative content of the identified compounds. The intravarietal variability was more pronounced in DS than in LS. DS demonstrated higher levels of saccharides, fatty acids, acylglycerols, and phenolic compounds, while amino acids were higher in LS. Changes were recorded in the quantitative content of metabolites participating in the response of plants to stressors-ornithine, proline, GABA, inositol derivatives, etc. The changes were probably induced by the stress experienced by the sprouts when they were transferred from shade to light. The analysis of variance and principal factor analysis showed the statistically significant effect of germination conditions on the content of individual compounds in leaves. The identified features of metabolite variability in mung bean genotypes grown under different conditions will contribute to more accurate selection of an illumination pattern to obtain sprouts with desirable biochemical compositions for use in various diets and products with high nutritional value.
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Affiliation(s)
- Irina N. Perchuk
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, 42,44, B. Morskaya Street, 190000 Saint-Petersburg, Russia;
| | | | - Marina. O. Burlyaeva
- N.I. Vavilov All-Russian Institute of Plant Genetic Resources, 42,44, B. Morskaya Street, 190000 Saint-Petersburg, Russia;
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4
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Hettiarachchi H, Gunathilake K. Physicochemical and functional properties of seed flours obtained from germinated and non-germinated Canavalia gladiata and Mucuna pruriens. Heliyon 2023; 9:e19653. [PMID: 37809811 PMCID: PMC10558910 DOI: 10.1016/j.heliyon.2023.e19653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 08/18/2023] [Accepted: 08/29/2023] [Indexed: 10/10/2023] Open
Abstract
C. gladiata and M. pruriens are underutilized legumes available in Sri Lanka. The physicochemical and functional properties of germinated and non-germinated flours from these two legumes were investigated. Protein contents of the flours of C. gladiata and M. pruriens increased by 17.04% and 14.69% respectively while fat and carbohydrate contents decreased due to germination. Higher Fe, Cu, Zn, Mn, and Se content was observed in both germinated flour types. Glutamic acid is the highest non-essential amino acid whereas leucine is the highest essential amino acid found in both flour types. The majority of amino acids in 100 g of seed flour of both legumes increased due to germination. Moreover, some of the functional properties of legume flours were changed such as swelling power, water and oil holding capacities because of the germination. In conclusion, the functional and nutritional properties of flour can be altered by the germination process making them ideal for utilization as ingredients for functional food formulations.
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Affiliation(s)
- H.A.C.O. Hettiarachchi
- Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
| | - K.D.P.P. Gunathilake
- Department of Food Science and Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
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5
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Li S, Feng X, Hao X, Zhu Y, Zou L, Chen X, Yao Y. A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno-functional properties, modifications, and applications. Compr Rev Food Sci Food Saf 2023; 22:3292-3327. [PMID: 37282814 DOI: 10.1111/1541-4337.13183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 05/11/2023] [Accepted: 05/12/2023] [Indexed: 06/08/2023]
Abstract
The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.
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Affiliation(s)
- Shiyu Li
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
| | - Xuewei Feng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing, P. R. China
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, P. R. China
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
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6
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Karami Z, Butkinaree C, Somsong P, Duangmal K. Assessment of the DPP‐IV inhibitory potential of mung bean and adzuki bean protein hydrolysates using enzymatic hydrolysis process: specificity of peptidases and novel peptides. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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7
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Kathuria D, Hamid, Chavan P, Jaiswal AK, Thaku A, Dhiman AK. A Comprehensive Review on Sprouted Seeds Bioactives, the Impact of Novel Processing Techniques and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2169453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Deepika Kathuria
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, India
| | - Hamid
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Prasad Chavan
- Food Technology and Nutrition, Lovely Professional University, Phagwara, India
| | - Amit K. Jaiswal
- School of Food Science and Environmental Health, Technological University Dublin-City Campus, Dublin, Ireland
- Environmental Sustainability and Health Institute (ESHI), Technological University Dublin-City Campus, Dublin, Ireland
| | - Abhimanyu Thaku
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
| | - Anju K. Dhiman
- Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Solan, India
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8
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Siriparu P, Panyatip P, Pota T, Ratha J, Yongram C, Srisongkram T, Sungthong B, Puthongking P. Effect of Germination and Illumination on Melatonin and Its Metabolites, Phenolic Content, and Antioxidant Activity in Mung Bean Sprouts. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11212990. [PMID: 36365443 PMCID: PMC9654080 DOI: 10.3390/plants11212990] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/26/2022] [Accepted: 11/04/2022] [Indexed: 05/14/2023]
Abstract
Mung bean (Vigna radiata L.) sprouts are increasingly consumed and have become part of a healthy diet. The sprouts are composed of proteins, carbohydrates, and biochemical compounds. During germination, the phytochemical compounds are significantly elevated, especially under stress conditions such as salinity, drought, extreme temperature, and illumination. The present study examined the effects of light and germination time on the bioactive compounds in mung bean sprout extracts. Mung bean seeds were sprouted under different light exposure conditions, and the phytochemical composition and antioxidant activity of sprout extracts were determined compared to seeds. The results show that tryptophan sharply decreased during germination. On the contrary, melatonin, polyphenols, and total phenolic content (TPC) were elevated with increased germination time, correlated with increased antioxidant activity. Sprouts germinated in the dark presented higher levels of melatonin and TPC compared with those germinated under 12 h light exposure (3.6- and 1.5-fold, respectively). In conclusion, germination can enhance valuable phytochemicals and antioxidant activity of mung bean sprouts. Mung bean sprouts may be a good alternative functional food for promoting human health.
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Affiliation(s)
- Pimolwan Siriparu
- Master of Sciences Program in Pharmaceutical Chemistry and Natural Products, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Panyada Panyatip
- Department of Pharmacognosy, Faculty of Pharmacy, Srinakharinwirot University, Nakhon Nayok 26120, Thailand
| | - Thanawat Pota
- Melatonin Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Juthamat Ratha
- Melatonin Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Chawalit Yongram
- Division of Cannabis Health Science, College of Allied Health Sciences, Suansunandha Rajabhat University, Samut Songkhram 75000, Thailand
| | - Tarapong Srisongkram
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Bunleu Sungthong
- Integrative Pharmaceuticals and Innovation of Pharmaceutical Technology Research Unit, Faculty of Pharmacy, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Ploenthip Puthongking
- Melatonin Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
- Division of Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Khon Kaen University, Khon Kaen 40002, Thailand
- Correspondence:
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9
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Comparative study on structural, biological and functional activities of hydrolysates from Adzuki bean (Vigna angularis) and mung bean (Vigna radiata) protein concentrates using Alcalase and Flavourzyme. Food Res Int 2022; 161:111797. [DOI: 10.1016/j.foodres.2022.111797] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2022] [Revised: 07/12/2022] [Accepted: 08/18/2022] [Indexed: 11/22/2022]
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10
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Nutritional composition, bioactivity, starch characteristics, thermal and microstructural properties of germinated pigeon pea flour. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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11
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Sritongtae B, Karami Z, Morgan MR, Duangmal K. Fractionation of foam-mat dried rice bean hydrolysates using membrane filtration and solid phase extraction: Peptide- and phenolic-based fractions with bioactive potential. Food Res Int 2022; 157:111274. [DOI: 10.1016/j.foodres.2022.111274] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 11/04/2022]
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12
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Yen NTH, Hoa PN, Hung PV. Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (
Vigna radiata
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Nguyen Thi Hoang Yen
- Department of Food Technology Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City 12 Nguyen Van Bao, Ward 4, Go Vap District Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Phan Ngoc Hoa
- Department of Food Technology Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Pham Van Hung
- Vietnam National University Ho Chi Minh City Vietnam
- Department of Food Technology International University Quarter 6, Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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13
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Sangsukiam T, Duangmal K. Changes in bioactive compounds and health-promoting activities in adzuki bean: Effect of cooking conditions and in vitro simulated gastrointestinal digestion. Food Res Int 2022; 157:111371. [DOI: 10.1016/j.foodres.2022.111371] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 05/04/2022] [Accepted: 05/10/2022] [Indexed: 11/24/2022]
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14
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Kaur N, Singh B, Kaur A, Yadav MP. Impact of growing conditions on proximate, mineral, phenolic composition, amino acid profile, and antioxidant properties of black gram, mung bean, and chickpea microgreens. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Nancydeep Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Madhav P. Yadav
- United States Department of Agriculture Eastern Regional Research Center, Agricultural Research Service Wyndmoor Pennsylvania USA
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15
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Impact of germination on nutraceutical, functional and gluten free muffin making properties of Tartary buckwheat (Fagopyrum tataricum). Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107268] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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LE NL, LE TTH, NGUYEN NTM, VU LTK. Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.31321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Ngoc Lieu LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Thanh Thi Ha LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Nguyet Thi Minh NGUYEN
- Ho Chi Minh City University of Technology and Education, Viet Nam; Dong An Polytechnic, Vietnam
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17
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Kanetro B, Riyanto M, Pujimulyani D, Huda N. Improvement of Functional Properties of Jack Bean (Canavalia ensiformis) Flour by Germination and Its Relation to Amino Acids Profile. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2021. [DOI: 10.12944/crnfsj.9.3.09] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Jack bean as a source of vegetable protein had not been popular. Seed germination had been known to improve its nutritional quality, especially protein and amino acid profile. This study determined the effect of germination on the color, beany flavor, protein content, functional properties, and amino acid profile of jack bean flour. A complete randomized design was used for this experiment. Germination was carried out for 0, 24, 48, and 72 hours. The seed (control) and germinated jack bean flours were analyzed for oil absorption, water absorption, emulsifying and foaming capacities, as well as the soluble protein content to determine the best germination time. Furthermore, the amino acid profile of the jack bean flour produced from the best germination time was analyzed. The results of this study indicated that the total and soluble protein of the seed and germinated jack bean seeds for 0, 24, 48, 60, and 72 hours were 23.30 and 5.95; 22.61 and 7.61; 21.18 and 10.68; 23.26 and 10.22; 23.98 and 10.81%, respectively. Germination of jack bean improved the functional properties. A germination time of 72 hours increased the oil capacity, water absorption capacity, foaming capacity and decreased the emulsion capacity significantly. The hydrophilic and hydrophobic amino acids of the germinated jack bean flour increased to 3.21 and 2.12% of the seed flour, respectively. The increase of the foaming capacity was related to the increase in hydrophobic amino acids of germinated jack bean flour compared to seed flours, that were glycine 1.23 and 1.01; alanine 1.29 and 1.01; valine 1.16 and 1.00; leucine 1.84 and 1.09%, respectively. Germination of jack bean for 72 hours increased significantly the essential amino acids, namely: leucine, lysine, and valine.
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Affiliation(s)
- Bayu Kanetro
- 1Food Technology Department, University of Mercu Buana Yogyakarta, JI. Wates Km. 10 Yogyakarta, Indonesia
| | - Muhamad Riyanto
- 1Food Technology Department, University of Mercu Buana Yogyakarta, JI. Wates Km. 10 Yogyakarta, Indonesia
| | - Dwiyati Pujimulyani
- 1Food Technology Department, University of Mercu Buana Yogyakarta, JI. Wates Km. 10 Yogyakarta, Indonesia
| | - Nurul Huda
- 2Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jln. UMS, Kota Kinabalu, Sabah, Malaysia. 3Food Science and Technology Department, Faculty of Agriculture, Universitas Sebelas Maret, Jln. Ir. Sutami 36 A, Surakarta, Central Java, Indonesia
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Tjandra Nugraha D, Zinia Zaukuu JL, Aguinaga Bósquez JP, Bodor Z, Vitalis F, Kovacs Z. Near-Infrared Spectroscopy and Aquaphotomics for Monitoring Mung Bean ( Vigna radiata) Sprout Growth and Validation of Ascorbic Acid Content. SENSORS 2021; 21:s21020611. [PMID: 33477304 PMCID: PMC7830487 DOI: 10.3390/s21020611] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 01/02/2021] [Accepted: 01/15/2021] [Indexed: 01/28/2023]
Abstract
Mung bean is a leguminous crop with specific trait in its diet, namely in the form of anti-nutrient components. The sprouting process is commonly done for better nutritional acceptance of mung bean as it presents better nutritional benefits. Sprouted mung bean serves as a cheap source of protein and ascorbic acid, which are dependent on the sprouting process, hence the importance of following the biological process. In larger production scale, there has not been a definite standard for mung bean sprouting, raising the need for quick and effective mung bean sprout quality checks. In this regard, near-infrared spectroscopy (NIRS) has been recognized as a highly sensitive technique for quality control that seems suitable for this study. The aim of this paper was to describe quality parameters (water content, pH, conductivity, and ascorbic acid by titration) during sprouting using conventional analytical methods and advanced NIRS techniques as correlative methods for modelling sprouted mung beans’ quality and ascorbic acid content. Mung beans were sprouted in 6 h intervals up to 120 h and analyzed using conventional methods and a NIR instrument. The results of the standard analytical methods were analyzed with univariate statistics (analysis of variance (ANOVA)), and the NIRS spectral data was assessed with the chemometrics approach (principal component analysis (PCA), discriminant analysis (DA), and partial least squares regression (PLSR)). Water content showed a monotonous increase during the 120 h of sprouting. The change in pH and conductivity did not describe a clear pattern during the sprouting, confirming the complexity of the biological process. Spectral data-based discriminant analysis was able to distinctly classify the bean sprouts with 100% prediction accuracy. A NIRS-based model for ascorbic acid determination was made using standard ascorbic acid to quantify the components in the bean extract. A rapid detection technique within sub-percent level was developed for mung bean ascorbic acid content with R2 above 0.90. The NIR-based prediction offers reliable estimation of mung bean sprout quality
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Chinma CE, Adedeji OE, Etim II, Aniaka GI, Mathew EO, Ekeh UB, Anumba NL. Physicochemical, nutritional, and sensory properties of chips produced from germinated African yam bean (Sphenostylis stenocarpa). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110330] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Yu W, Zhang G, Wang W, Jiang C, Cao L. Identification and comparison of proteomic and peptide profiles of mung bean seeds and sprouts. BMC Chem 2020; 14:46. [PMID: 32760914 PMCID: PMC7391586 DOI: 10.1186/s13065-020-00700-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Accepted: 07/21/2020] [Indexed: 11/10/2022] Open
Abstract
The objectives of this study were to analyze and compare the proteomic and peptide profiles of mung bean (Vigna radiata) seeds and sprouts. Label-free proteomics and peptidomics technologies allowed the identification and relative quantification of proteins and peptides. There were 1918 and 1955 proteins identified in mung bean seeds and sprouts, respectively. The most common biological process of proteins in these two samples was the metabolic process, followed by cellular process and single-organism process. Their dominant molecular functions were catalytic activity, binding, and structural molecule activity, and the majority of them were the cell, cell part, and organelle proteins. These proteins were primarily involved in metabolic pathways, biosynthesis of secondary metabolites, and ribosome. PCA and HCA results indicated the proteomic profile varied significantly during mung bean germination. A total of 260 differential proteins between mung bean seeds and sprouts were selected based on their relative abundance, which were associated with the specific metabolism during seed germination. There were 2364 peptides identified and 76 potential bioactive peptides screened based on the in silico analysis. Both the types and concentration of the peptides in mung bean sprouts were higher than those in seeds, and the content of bioactive peptides in mung bean sprouts was deduced to be higher.
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Affiliation(s)
- Wei Yu
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Guifang Zhang
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Weihao Wang
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Caixia Jiang
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
| | - Longkui Cao
- Heilongjiang Bayi Agricultural University National Coarse Cereals Engineering Research Center, Daqing, 163319 Heilongjiang China
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21
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Wang H, Guo X, Li Q, Lu Y, Huang W, Zhang F, Chen L, Liu RH, Yan S. Integrated Transcriptomic and Metabolic Framework for Carbon Metabolism and Plant Hormones Regulation in Vigna radiata during Post-Germination Seedling Growth. Sci Rep 2020; 10:3745. [PMID: 32111951 PMCID: PMC7048927 DOI: 10.1038/s41598-020-60771-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Accepted: 02/17/2020] [Indexed: 11/09/2022] Open
Abstract
During mung bean post-germination seedling growth, various metabolic and physiological changes occurred, leading to the improvement of its nutritional values. Here, transcriptomic and metabolomic analyses of mung bean samples from 6-hour, 3-day and 6-day after imbibition (6-HAI, 3-DAI, and 6-DAI) were performed to characterize the regulatory mechanism of the primary metabolites during the post-germination seedling growth. From 6-HAI to 3-DAI, rapid changes in transcript level occurred, including starch and sucrose metabolism, glycolysis, citrate cycle, amino acids synthesis, and plant hormones regulation. Later changes in the metabolites, including carbohydrates and amino acids, appeared to be driven by increases in transcript levels. During this process, most amino acids and monosaccharides kept increasing, and accumulated in 6-day germinated sprouts. These processes were also accompanied with changes in hormones including abscisic acid, gibberellin, jasmonic acid, indole-3-acetic acid, etc. Overall, these results will provide insights into molecular mechanisms underlying the primary metabolic regulation in mung bean during post-germination seedling growth.
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Affiliation(s)
- Hong Wang
- School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Xinbo Guo
- School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China.
| | - Quan Li
- School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Yanyan Lu
- School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Wenjie Huang
- Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China
| | - Fangyuan Zhang
- School of Life Science, Southwest University, Chongqing, 400715, China
| | - Ling Chen
- School of Food Science and Engineering, Ministry of Education Engineering Research Centre of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou, 510640, China
| | - Rui Hai Liu
- Department of Food Science, Stocking Hall, Cornell University, Ithaca, NY, 14853, USA
| | - Shijuan Yan
- Agro-biological Gene Research Center, Guangdong Academy of Agricultural Sciences, Guangzhou, 510640, China.
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Sant' Ana CT, Antunes PT, Reis TCD, Váz-Tostes MDG, Meira EF, Costa NMB. Bioaccessibility and bioavailability of iron in biofortified germinated cowpea. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6287-6295. [PMID: 31259417 DOI: 10.1002/jsfa.9902] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Cowpea (Vigna unguiculata L. Walph) is predominantly consumed in the North and Northeast regions of Brazil, and its biofortification with iron seeks to reduce the high prevalence of iron deficiency anemia in these regions. It is commonly eaten cooked; however, in the germinated form, it can improve nutritional quality by reducing the antinutritional factors and consequently improving the bioavailability of elements. The present study aimed to determine the physico-chemical characteristics, bioaccessibility and bioavailability of iron in biofortified germinated cowpea. RESULTS There was no statistical difference between the germinated and cooked beans with regard to centesimal composition. Germinated beans had phytates and tannins similar to cooked beans. The phytate-iron molar ratio for all groups did not present a statistical difference (cooking 3.58 and 3.41; germinated 3.94 and 3.51), nor did the parameters evaluating in vivo iron bioavailability. Total phenolics was higher in the germinated group (cooking 0.56 and 0.64; Germinated 2.05 and 2.45 mg gallic acid kg-1 ). In vitro bioaccessibility of iron of germinated beans presented higher values (P ≤ 0.05) compared to cooked beans. There was higher expression of divalent metal transporter-1 in biofortified and germinated beans. CONCLUSION The iron bioavailability from the biofortified and germinated beans was comparable to ferrous sulfate. Germination can be considered as an alternative and efficient method for consuming cowpea, presenting good iron bioaccessibility and bioavailability. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Cíntia Tomaz Sant' Ana
- Graduate Program in Food Science and Technology, Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo - UFES, Alegre, Brazil
| | - Paula Tavares Antunes
- Graduate Program in Food Science and Technology, Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo - UFES, Alegre, Brazil
| | - Tuane Carrari Dos Reis
- Department of Pharmacy and Nutrition, Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo - UFES, Alegre, Brazil
| | - Maria das Graças Váz-Tostes
- Department of Pharmacy and Nutrition, Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo - UFES, Alegre, Brazil
| | - Eduardo Frizzera Meira
- Department of Pharmacy and Nutrition, Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo - UFES, Alegre, Brazil
| | - Neuza Maria Brunoro Costa
- Graduate Program in Food Science and Technology, Center for Agrarian Sciences and Engineering, Federal University of Espírito Santo - UFES, Alegre, Brazil
- Department of Pharmacy and Nutrition, Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo - UFES, Alegre, Brazil
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English MM, Viana L, McSweeney MB. Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies. J Food Sci 2019; 84:623-628. [PMID: 30779131 DOI: 10.1111/1750-3841.14485] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 01/22/2019] [Accepted: 01/26/2019] [Indexed: 12/31/2022]
Abstract
Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off-flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off-flavors in pulses; however, these strategies are not often combined in a single-food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow-eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check-all-that-apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all-purpose (AP):YE-treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off-flavors in cake-style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. PRACTICAL APPLICATION: Soaking yellow-eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off-flavors in cake-style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada.
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Affiliation(s)
- Marcia M English
- Dept. of Human Nutrition, Saint Francis Xavier Univ., Antigonish, Nova Scotia, Canada
| | - Lauren Viana
- Dept. of Human Nutrition, Saint Francis Xavier Univ., Antigonish, Nova Scotia, Canada
| | - Mathew B McSweeney
- School of Nutrition and Dietetics, Acadia Univ., Wolfville, Nova Scotia, Canada
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Liu Y, Xu M, Wu H, Jing L, Gong B, Gou M, Zhao K, Li W. The compositional, physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle. Journal of Food Science and Technology 2018; 55:5142-5152. [PMID: 30483011 DOI: 10.1007/s13197-018-3460-z] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/04/2018] [Accepted: 10/16/2018] [Indexed: 11/26/2022]
Abstract
Despite sprouted grains have high nutritional and functional properties, their exploration in mung bean and application in traditional foods are limited. The effects of germination of mung bean for 12, 24, 36, 48, 60 and 72 h on compositional, physicochemical and functional properties of its flour were investigated. The effects of incorporation of germinated mung bean flour at different levels (0, 10, 20 and 30%) on noodles making properties of wheat flour were evaluated 0. The protein content increased while the amylose increased initially and then decreased with increase in germination time. Water absorption index, oil binding capacity and water retention capacity increased, while water soluble index initially increased and then decreased. The germinated mung bean flour became darker with increase in germination time. The protein bound to starch in noodlesed to increase in hardness, cohesiveness, gumminess, chewiness, resilience and cooking time of noodles. Additionally, the water absorption, cooking loss, adhesiveness and springiness of raw noodles and springiness, cohesiveness and chewiness of cooked noodles decreased with the addition of germinated flour.
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Affiliation(s)
- Yu Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Meijuan Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Bing Gong
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100 China
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25
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Cholesterol-Lowering and Liver-Protective Effects of Cooked and Germinated Mung Beans ( Vigna radiata L.). Nutrients 2018; 10:nu10070821. [PMID: 29949855 PMCID: PMC6073478 DOI: 10.3390/nu10070821] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 06/19/2018] [Accepted: 06/25/2018] [Indexed: 12/04/2022] Open
Abstract
We investigated the hypocholesterolemic and liver-protective effects of cooked and germinated whole mung beans. Hamsters were fed for 28 days on diets rich in saturated fatty acids and cholesterol, differing only in protein source (20%): casein, cooked whole mung bean, and germinated mung bean. After 28 days, we found reduced plasma concentrations of total cholesterol and non-HDL cholesterol, increased faecal cholesterol excretion, and reduced levels of asparagine aminotransferase and alanine aminotransferase enzymes in the liver. Reduction in hepatic lipid deposition was observed between each of the mung bean groups relative to the casein group. In addition, the animals of the geminated mung bean group showed a lack of inflammatory infiltrate and better vascularisation of the hepatic tissue. Results from this study show significant hypocholesterolemic and liver-protective properties of the mung bean, which are further enhanced after germination.
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26
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Gui M, He H, Li Y, Chen X, Wang H, Wang T, Li J. Effect of UV-B treatment during the growth process on the postharvest quality of mung bean sprouts (Vigna radiata
). Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13804] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Mengyuan Gui
- State Key Laboratory Cultivation Base for Cell Differentiation Regulation; Xinxiang Henan 453007 China
| | - Hui He
- College of Life Science; Henan Normal University; Xinixang, Henan 453007 China
- Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs in Henan Province; Xinxiang Henan 453007 China
| | - Yida Li
- College of Liberal Arts and Sciences; The University of Iowa; Iowa City IA 52240 USA
| | - Xiaoxuan Chen
- Zhengzhou No. 11 High School; Zhengzhou 450016 China
| | - Hanbo Wang
- College of Life Science; Henan Normal University; Xinixang, Henan 453007 China
- College of Light Industry Science and Engineering; Nanjing Forestry University; Nanjing Jiangsu 210037 China
| | - Taixia Wang
- College of Life Science; Henan Normal University; Xinixang, Henan 453007 China
- Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs in Henan Province; Xinxiang Henan 453007 China
| | - Jingyuan Li
- College of Life Science; Henan Normal University; Xinixang, Henan 453007 China
- Engineering Technology Research Center of Nursing and Utilization of Genuine Chinese Crude Drugs in Henan Province; Xinxiang Henan 453007 China
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27
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A critical review on phytochemical profile and health promoting effects of mung bean ( Vigna radiata ). FOOD SCIENCE AND HUMAN WELLNESS 2018. [DOI: 10.1016/j.fshw.2017.11.002] [Citation(s) in RCA: 97] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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28
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Li Y, Liu L, Song S, Kuang H. Development of a gold nanoparticle immunochromatographic assay for the on-site analysis of 6-benzylaminopurine residues in bean sprouts. FOOD AGR IMMUNOL 2017. [DOI: 10.1080/09540105.2017.1354359] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Affiliation(s)
- Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Liqiang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Shanshan Song
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
| | - Hua Kuang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, People’s Republic of China
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Sritongtae B, Sangsukiam T, Morgan MRA, Duangmal K. Effect of acid pretreatment and the germination period on the composition and antioxidant activity of rice bean (Vigna umbellata). Food Chem 2017; 227:280-288. [PMID: 28274433 DOI: 10.1016/j.foodchem.2017.01.103] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2016] [Revised: 01/18/2017] [Accepted: 01/18/2017] [Indexed: 11/30/2022]
Abstract
This research evaluated effect of germination period and acid pretreatment on chemical composition and antioxidant activity of rice bean sprouts. Moisture, total phenolics, reducing sugar and B vitamins (thiamine, riboflavin, and niacin) content of steamed sprouts increased with increasing germination time (p⩽0.05). Pretreatment with 1% (w/v) citric acid for 6h significantly increased the total phenolic content. The 18-h-germinated rice beans showed the highest crude protein content, as determined using the Kjeldahl method. During germination, acid pretreatment led to a significant decrease in the intensity of the 76-kDa band. Germination caused a significant increase in radical scavenging activity and ferric reducing antioxidant power, especially in sprouts from citric acid-treated seeds. The antioxidant activities of the ethanolic extracts from both pretreated beans and the control were 1.3-1.6 times higher than those obtained from the water extracts. Major phenolics found in both 0-h and 18-h-germinated rice beans were catechin and rutin.
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Affiliation(s)
- Burachat Sritongtae
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Thasanporn Sangsukiam
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Michael R A Morgan
- School of Food Science and Nutrition, University of Leeds, United Kingdom
| | - Kiattisak Duangmal
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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30
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Sangsukiam T, Duangmal K. A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata
) and adzuki bean (Vigna angularis
) sprout hydrolysate powders. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13469] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Thasanporn Sangsukiam
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand
| | - Kiattisak Duangmal
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand
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31
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Sritongtae B, Morgan MRA, Duangmal K. Drying kinetics, physico-chemical properties, antioxidant activity and phenolic composition of foam-mat dried germinated rice bean (Vigna umbellata) hydrolysate. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13401] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Burachat Sritongtae
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok, 10330 Thailand
| | | | - Kiattisak Duangmal
- Department of Food Technology; Faculty of Science; Chulalongkorn University; Bangkok, 10330 Thailand
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32
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Waqas M, Shahzad R, Khan AL, Asaf S, Kim YH, Kang SM, Bilal S, Hamayun M, Lee IJ. Salvaging effect of triacontanol on plant growth, thermotolerance, macro-nutrient content, amino acid concentration and modulation of defense hormonal levels under heat stress. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 99:118-125. [PMID: 26744997 DOI: 10.1016/j.plaphy.2015.12.012] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 12/18/2015] [Accepted: 12/22/2015] [Indexed: 06/05/2023]
Abstract
In this study, it was hypothesized that application of triacontanol, a ubiquitous saturated primary alcohol, at different times-before (TBHS), mid (TMHS), and after (TAHS) heat stress-will extend heat stress (HS) protection in mungbean. The effect of triacontanol on the levels of defense hormones abscisic acid (ABA) and jasmonic acid (JA) was investigated along with the plant growth promotion, nutrient and amino acid content with and without heat stress. Heat stress caused a prominent reduction in plant growth attributes, nutrient and amino acid content, which were attributed to the decreased level of ABA and JA. However, application of triacontanol, particularly in the TBHS and TMHS treatments, reversed the deleterious effects of HS by showing increased ABA and JA levels that favored the significant increase in plant growth attributes, enhanced nutrient content, and high amount of amino acid. TAHS, a short-term application of triacontanol, also significantly increased ABA and JA levels and thus revealed important information of its association with hormonal modulation. The growth-promoting effect of triacontanol was also confirmed under normal growth conditions. To the best of our knowledge, this study is the first to demonstrate the beneficial effects of triacontanol, with or without heat stress, on mungbean and its interaction with or regulation of the levels of defense hormones.
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Affiliation(s)
- Muhammad Waqas
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea; Department of Agriculture Extension, Buner 19290, Pakistan
| | - Raheem Shahzad
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Abdul Latif Khan
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea; UoN Chair of Oman's Medicinal Plants & Marine Natural Products, University of Nizwa, Nizwa 616, Oman
| | - Sajjad Asaf
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Yoon-Ha Kim
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea; Division of Plant Sciences, University of Missouri, Columbia, MO 65211, USA
| | - Sang-Mo Kang
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Saqib Bilal
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Muhammad Hamayun
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea; Department of Botany, Abdul Wali Khan University, Mardan, Pakistan
| | - In-Jung Lee
- School of Applied Biosciences, Kyungpook National University, Daegu 702-701, Republic of Korea.
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