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Zhang J, Liu H, Shen Y, Cheng D, Tang H, Zhang Q, Li C, Liu M, Yao W, Ran R, Hou Q, Zhao X, Wang JS, Sun X, Zhang T, Zhou J. Macrophage AHR-TLR4 cross-talk drives p-STAT3 (Ser727)-mediated mitochondrial oxidative stress and upregulates IDO/ICAM-1 in the steatohepatitis induced by aflatoxin B 1. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 923:171377. [PMID: 38458463 DOI: 10.1016/j.scitotenv.2024.171377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 02/23/2024] [Accepted: 02/27/2024] [Indexed: 03/10/2024]
Abstract
Aflatoxin B1 (AFB1) is a major mycotoxin contaminant showing in the environment and foods. In this study, the molecular initiating events (MIEs) of AFB1-induced steatohepatitis were explored in mice and human cell model. We observed dose-dependent steatohepatitis in the AFB1-treated mice, including triglyceride accumulation, fibrotic collagen secretion, enrichment of CD11b + and F4/80+ macrophages/Kupffer cells, cell death, lymphocytes clusters and remarkable atrophy areas. The gut barrier and gut-microbiota were also severely damaged after the AFB1 treatment and pre-conditioned colitis in the experimental mice aggravated the steatohepatitis phenotypes. We found that macrophages cells can be pro-inflammatorily activated to M1-like phenotype by AFB1 through an AHR/TLR4/p-STAT3 (Ser727)-mediated mitochondrial oxidative stress. The phenotypes can be rescued by AHR inhibitors in the mice model and human cell model. We further showed that this signaling axis is based on the cross-talk interaction between AHR and TLR4. Gene knock-up experiment found that the signaling is dependent on AFB1 ligand-binding with AHR, but not protein expressions of TLR4. The signaling elevated NLRP3 and two immune metabolic enzymes ICAM-1 and IDO that are associated with macrophage polarization. Results from intervention experiments with natural anti-oxidant and AHR inhibitor CH223191 suggest that the macrophage polarization may rely on AHR and ROS. Our study provides novel and critical references to the food safety and public health regulation of AFB1.
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Affiliation(s)
- Jing Zhang
- Division of Toxicology, Shandong Center for Disease Control and Prevention, Jinan 250014, China
| | - Hui Liu
- Jinan Municipal Center for Disease Control and Prevention, Jinan, Shandong 250021, China
| | - Yang Shen
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong 250012, China
| | - Dong Cheng
- Division of Toxicology, Shandong Center for Disease Control and Prevention, Jinan 250014, China.
| | - Hui Tang
- Division of Toxicology, Shandong Center for Disease Control and Prevention, Jinan 250014, China
| | - Qi Zhang
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong 250012, China
| | - Chao Li
- Shandong Academy of Occupational Health and Occupational Medicine, Shandong First Medical University, Shandong Academy of Medical Sciences, Jinan, Shandong 250062, China.
| | - Ming Liu
- Jinan Municipal Center for Disease Control and Prevention, Jinan, Shandong 250021, China
| | - Wenhuan Yao
- Division of Toxicology, Shandong Center for Disease Control and Prevention, Jinan 250014, China
| | - Rongrong Ran
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong 250012, China
| | - Qingzhen Hou
- Department of Biostatistics, School of Public Health, Cheeloo College of Medicine, Shandong University, Shandong 250012, China.
| | - Xiulan Zhao
- Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong 250012, China.
| | - Jia-Sheng Wang
- Interdisciplinary Toxicology Program and Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, GA 30602, USA.
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Foods, School of Food Science Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Tianliang Zhang
- Division of Toxicology, Shandong Center for Disease Control and Prevention, Jinan 250014, China
| | - Jun Zhou
- Division of Toxicology, Shandong Center for Disease Control and Prevention, Jinan 250014, China; Department of Toxicology and Nutrition, School of Public Health, Cheeloo College of Medicine, Shandong University, Jinan, Shandong 250012, China.
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Issa-Zacharia A, Mareni GB. Compliance Level and Stability of Micronutrients in Fortified Maize Flour in Tanzania. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:7746750. [PMID: 38433769 PMCID: PMC10904681 DOI: 10.1155/2024/7746750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2023] [Revised: 02/01/2024] [Accepted: 02/07/2024] [Indexed: 03/05/2024]
Abstract
Maize flour fortification was introduced in Tanzania in 2011 to address the risk of micronutrient deficiency to children, adolescents, and women of childbearing age. Fortified maize flours are processed by small-scale processors who are exempted from mandatory fortification. The current study is aimed at assessing the compliance and stability of fortified processed maize flour with zinc, iron, and folic acid by small-scale processors in comparison to the recommended Tanzania national standards (TZS 328). A total of 69 samples of fortified maize flour were collected at the point of production and retail outlets in Dar es Salaam and Morogoro municipalities, Tanzania. Micronutrients (zinc and iron) were analysed using microwave plasma atomic emission spectrometry (MP-AES), and folic acid was analysed using high-performance liquid chromatography (HPLC). The mean concentrations of micronutrient were significantly (p < 0.05) higher at the production site compared to the retail outlet. The amount of iron, zinc, and folic acid in the samples at the production site was 27.17 ± 1.63 mg/kg, 30.56 ± 2.01 mg/kg, and 0.69 ± 0.02 mg/kg, respectively, while it was 19.34 ± 0.97 mg/kg, 21.71 ± 1.50 mg/kg, and 0.49 ± 0.02 mg/kg for iron, zinc, and folic acid, respectively, at the retail outlets. Only 31.6% of the assessed samples from production and 12.9% from retail outlets complied with the recommended national standard. The stability of iron, zinc, and folic acid for the fortified maize flour stored at room temperature (20-32°C) for six months was 95.8%, 96.9%, and 66.9%, respectively. Further investigation on the consistency performance of the dosifier and consistency training of working in the processing unit on the requirements of fortification standards should be done.
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Affiliation(s)
- Abdulsudi Issa-Zacharia
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania
| | - Gudila Boniface Mareni
- Department of Food Science and Agro-processing, School of Engineering and Technology, Sokoine University of Agriculture, P.O. Box 3006, Chuo Kikuu, Morogoro, Tanzania
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Biruete A, Leal-Escobar G, Espinosa-Cuevas Á, Mojica L, Kistler BM. Dieta de la Milpa: A Culturally-Concordant Plant-Based Dietary Pattern for Hispanic/Latine People with Chronic Kidney Disease. Nutrients 2024; 16:574. [PMID: 38474703 DOI: 10.3390/nu16050574] [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: 01/19/2024] [Revised: 02/16/2024] [Accepted: 02/18/2024] [Indexed: 03/14/2024] Open
Abstract
Chronic kidney disease (CKD) disproportionately affects minorities in the United States, including the Hispanic/Latine population, and is a public health concern in Latin American countries. An emphasis on healthy dietary patterns, including the Mediterranean and the Dietary Approaches to Stop Hypertension (DASH) diets, has been suggested as they are associated with a lower incidence of CKD, slower CKD progression, and lower mortality in kidney failure. However, their applicability may be limited in people from Latin America. The Dieta de la Milpa (Diet of the Cornfield) was recently described as the dietary pattern of choice for people from Mesoamerica (Central Mexico and Central America). This dietary pattern highlights the intake of four plant-based staple foods from this geographical region, corn/maize, common beans, pumpkins/squashes, and chilies, complemented with seasonal and local intake of plant-based foods and a lower intake of animal-based foods, collectively classified into ten food groups. Limited preclinical and clinical studies suggest several health benefits, including cardiometabolic health, but there is currently no data concerning CKD. In this narrative review, we describe and highlight the potential benefits of the Dieta de la Milpa in CKD, including acid-base balance, protein source, potassium and phosphorus management, impact on the gut microbiota, inflammation, and cultural appropriateness. Despite these potential benefits, this dietary pattern has not been tested in people with CKD. Therefore, we suggest key research questions targeting measurement of adherence, feasibility, and effectiveness of the Dieta de la Milpa in people with CKD.
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Affiliation(s)
- Annabel Biruete
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA
- Division of Nephrology, Indiana University School of Medicine, Indianapolis, IN 46202, USA
| | - Gabriela Leal-Escobar
- Departamento de Nefrología, Instituto Nacional de Cardiología Ignacio Chávez, Mexico City 14080, Mexico
| | - Ángeles Espinosa-Cuevas
- Departamento de Nefrología y Metabolismo Mineral, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Mexico City 14080, Mexico
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ), Zapopan 45019, Mexico
| | - Brandon M Kistler
- Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA
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Valenzuela EI, Gutiérrez-Uribe JA, Franco-Morgado M, Cervantes-Avilés P. Navigating the waters of nixtamalization: Sustainable solutions for maize-processing wastewater treatment. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 911:168674. [PMID: 38007134 DOI: 10.1016/j.scitotenv.2023.168674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 11/03/2023] [Accepted: 11/16/2023] [Indexed: 11/27/2023]
Abstract
Maize-processing wastewater, also known as nejayote, does represent a widespread residue originating from both small- and large-scale factories that produce maize-based products using the alkaline maize-cooking process (nixtamalization). Nejayote is a high-strength wastewater containing significant concentrations of soluble and insoluble organic and inorganic compounds resulting from the disintegration of maize, as well as from the substantial quantity of lime (Ca(OH)2) used in the process. In order to make nixtamalization more sustainable in terms of water usage and to mitigate the health and environmental issues related to nejayote discharges into environmental matrices and public sewage systems, appropriate and effective treatment processes must be applied either before effluent disposal or for water reuse purposes. With this problematic as the central topic, we conducted a comprehensive review of relevant literature addressing this issue spanning from the mid-1980s to the present day. This review covers three primary aspects: i) the extensive variability observed in the physicochemical composition of maize-processing wastewater, ii) the various biological and physicochemical methods developed for its treatment, and iii) the potential for organic and mineral resource recovery from this waste. Although initial efforts to treat nejayote were left behind for decades, recent years have witnessed a resurgence of research interest in these research topics mainly underpinned by the urgency to conserve water resources. Based on the comprehensive evaluation of the existing literature, we identified the existing limitations on nejayote treatment and identified prospects for developing robust and technically feasible treatment possibilities. Within this review, we propose three main approaches for wastewater treatment and water reuse: physicochemical-based technologies, bioprocess in tandem with membrane technology, and low-cost bioprocesses coupled to physicochemical methods.
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Affiliation(s)
- Edgardo I Valenzuela
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Puebla, Atlixcáyotl 5718, Reserva Territorial Atlixcáyotl, Puebla 72453, Mexico
| | - Janet A Gutiérrez-Uribe
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Puebla, Atlixcáyotl 5718, Reserva Territorial Atlixcáyotl, Puebla 72453, Mexico; Tecnológico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, Mexico
| | - Mariana Franco-Morgado
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Puebla, Atlixcáyotl 5718, Reserva Territorial Atlixcáyotl, Puebla 72453, Mexico; Tecnológico de Monterrey, Institute for Obesity Research, Ave. Eugenio Garza Sada 2501, 64849 Monterrey, Mexico
| | - Pabel Cervantes-Avilés
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Puebla, Atlixcáyotl 5718, Reserva Territorial Atlixcáyotl, Puebla 72453, Mexico.
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Cao H, Yan L, Song X, Liu L, Xu S, Hu S, Zhang S. Determining the nutritional values of new corn varieties on pigs and broilers. Front Vet Sci 2024; 11:1358773. [PMID: 38389581 PMCID: PMC10881873 DOI: 10.3389/fvets.2024.1358773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Accepted: 01/15/2024] [Indexed: 02/24/2024] Open
Abstract
The objective of this study was to evaluate the nutritional values of three new corn varieties (high-iron corn, cadmium-resistant corn, low-phytate phosphorus corn) cultivated with molecular marker-assisted selection breeding technique fed to growing pigs and broilers. Exp. 1 was conducted to compare the nutritional values of high-iron corn, high-chromium corn, low-phytate phosphorus corn and conventional corn fed to growing pigs based on a 15 × 2 Youden square design. Exp.2 was conducted to compare the nutritional values of high-iron corn, low-phytate phosphorus corn and conventional corn fed to broilers based on a completely randomized design. Parameters including nutrient digestibility, available energy and amino acids, and mineral deposition were measured. The results shows that the iron content in the high-iron corn and the cadmium content in the cadmium-resistant corn were 29.608 mg/kg and 0.0057 mg/kg, respectively, both were greater than those in the other three kinds of corns. When fed to growing pigs, the neutral detergent fiber digestibility of the high-iron corn group was lower than that of the conventional corn group (p < 0.05), and the acid detergent fiber digestibility of the high-iron group and the low-phytate phosphorus corn group was lower than that of the conventional corn group (p < 0.01). In addition, the digestible energy value of the high-iron corn in growing pigs was lower than that of the conventional corn (p < 0.05). When fed to broilers, it was observed that the tibia length of the low-phytate phosphorus corn group and the high-iron corn group was lower than that of the conventional corn group (p < 0.05). Moreover, the iron emission in feces of broilers fed the low-phytate phosphorus corn was lower than those fed the conventional corn and the high-iron corn (p < 0.05). In conclusion, modern breeding techniques could provide new plant ingredients which have potential benefits to pig and broiler production, but the comprehensive effects may be better when applied to growing pigs considering growth performance and environment effects. The breeding techniques related to the current study rarely changed the available energy values of the corn in growing pigs and broilers.
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Affiliation(s)
- Hongrui Cao
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Lei Yan
- New Hope Liuhe Co., Ltd., Chengdu, China
| | - Xiaoming Song
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Ling Liu
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Shaohua Xu
- New Hope Liuhe Co., Ltd., Chengdu, China
| | - Shengdi Hu
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Shuai Zhang
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing, China
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Utarova N, Kakimov M, Gajdzik B, Wolniak R, Nurtayeva A, Yeraliyeva S, Bembenek M. Development of Gluten-Free Bread Production Technology with Enhanced Nutritional Value in the Context of Kazakhstan. Foods 2024; 13:271. [PMID: 38254572 PMCID: PMC10815016 DOI: 10.3390/foods13020271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 01/09/2024] [Accepted: 01/11/2024] [Indexed: 01/24/2024] Open
Abstract
This research aims to enhance the nutritional value of gluten-free bread by incorporating a diverse range of components, including additives with beneficial effects on human health, e.g., dietary fibers. The research was focused on improving the texture, taste, and nutritional content of gluten-free products by creating new recipes and including novel biological additives. The goal was to develop gluten-free bread with less than 3 ppm gluten content that can be eaten by people suffering from gluten sensitivity. The physical and chemical properties of gluten-free rice, corn, green buckwheat, chickpea, amaranth, and plantain flours were examined to understand their unique characteristics and the possibility of their mixing combination to achieve the desired results. Initially, nine recipes were prepared, and in survey research, four baking recipes were selected and tested. The composition of amino acids in the prepared gluten-free bread was determined. The variant made of corn, green buckwheat flour with plantain was found to be top-rated. Changes in the nutritional content of the new product were analyzed, and general regulations and nutritional values were identified. Experimental baking processes were carried out, leading to the successful formulation of gluten-free bread containing corn, green buckwheat, and plantain flour in a ratio of 40:40:20, meeting gluten-free requirements and demonstrating improved nutritional properties, as well as consumption properties, confirmed by surveys conducted on a group of consumers.
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Affiliation(s)
- Nazira Utarova
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Mukhtarbek Kakimov
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Bożena Gajdzik
- Department of Industrial Informatics, Silesian University of Technology, 40-019 Katowice, Poland;
| | - Radosław Wolniak
- Faculty of Organization and Management, Silesian University of Technology, 44-100 Gliwice, Poland
| | - Ainur Nurtayeva
- The Department of Food Technology and Processing Products, S.Seifullin Kazakh Agrotechnical Research University, Zhenis Avenue 62, Astana 010011, Kazakhstan; (N.U.); (A.N.)
| | - Saule Yeraliyeva
- The Department of Design and Technology, Korkyt Ata Kyzylorda University, 29A Aiteke Bi Str., Kyzylorda 120014, Kazakhstan;
| | - Michał Bembenek
- Faculty of Mechanical Engineering and Robotics, AGH University of Krakow, A. Mickiewicza 30, 30-059 Krakow, Poland;
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Zhu Y, Wang K, Jia X, Fu C, Yu H, Wang Y. Antioxidant peptides, the guardian of life from oxidative stress. Med Res Rev 2024; 44:275-364. [PMID: 37621230 DOI: 10.1002/med.21986] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2022] [Revised: 08/01/2023] [Accepted: 08/06/2023] [Indexed: 08/26/2023]
Abstract
Reactive oxygen species (ROS) are produced during oxidative metabolism in aerobic organisms. Under normal conditions, ROS production and elimination are in a relatively balanced state. However, under internal or external environmental stress, such as high glucose levels or UV radiation, ROS production can increase significantly, leading to oxidative stress. Excess ROS production not only damages biomolecules but is also closely associated with the pathogenesis of many diseases, such as skin photoaging, diabetes, and cancer. Antioxidant peptides (AOPs) are naturally occurring or artificially designed peptides that can reduce the levels of ROS and other pro-oxidants, thus showing great potential in the treatment of oxidative stress-related diseases. In this review, we discussed ROS production and its role in inducing oxidative stress-related diseases in humans. Additionally, we discussed the sources, mechanism of action, and evaluation methods of AOPs and provided directions for future studies on AOPs.
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Affiliation(s)
- Yiyun Zhu
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Kang Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
| | - Xinyi Jia
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
- Department of Food Science and Technology, Food Science and Technology Center, National University of Singapore, Singapore, Singapore
| | - Caili Fu
- National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China
| | - Haining Yu
- Department of Bioscience and Biotechnology, Dalian University of Technology, Dalian, Liaoning, China
| | - Yipeng Wang
- Department of Biopharmaceutical Sciences, College of Pharmaceutical Sciences, Soochow University, Suzhou, Jiangsu, China
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8
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Jahangiri-Dehaghani F, Zare HR, Shekari Z. Simultaneous measurement of ochratoxin A and aflatoxin B1 using a duplexed-electrochemical aptasensor based on carbon nanodots decorated with gold nanoparticles and two redox probes hemin@HKUST-1 and ferrocene@HKUST-1. Talanta 2024; 266:124947. [PMID: 37459787 DOI: 10.1016/j.talanta.2023.124947] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 07/09/2023] [Accepted: 07/12/2023] [Indexed: 09/20/2023]
Abstract
An electrochemical aptasensor was developed for the simultaneous determination of ochratoxin A (OTA) and aflatoxin B1 (AFB1). Two compounds hemin@HKUST-1 and ferrocene@HKUST-1 were synthesized by encapsulating hemin and ferrocene inside the MOF made by copper nodes and trimesic acid, known as HKUST-1 MOF, and then bind to complementary DNA sequences of OTA aptamer (cDNA1) and AFB1 aptamer (cDNA2), respectively. Then, the hemin@HKUST-1/cDNA1 and ferrocene@HKUST-1/cDNA2 bioconjugates were deposited on the glassy carbon electrode (GCE) modified with carbon nanodots decorated with gold nanoparticles (AuNPs-CNDs). In the absence of the two mycotoxins, the current response related to the electroactive labels of hemin and ferrocene in the discussed bioconjugates have been measured at two separate potentials simultaneously by the differential pulse voltammetry technique (DPV). Using the described aptasensor, it is possible to measure both OTA and AFB1 mycotoxins in the linear concentration range of 1.0 × 10-2 to 100.0 ng mL-1. Also, the detection limits of OTA and AFB1 were 4.3 × 10-3 ng mL-1 and 5.2 × 10-3 ng mL-1, respectively. Finally, the ability of the proposed duplex aptasensor for the simultaneous measurement of OTA and AFB1 in a corn flour sample was investigated and completely satisfactory results were achieved.
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Affiliation(s)
| | - Hamid R Zare
- Department of Chemistry, Yazd University, Yazd, 89195-741, Iran.
| | - Zahra Shekari
- Department of Chemistry, Yazd University, Yazd, 89195-741, Iran
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9
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Padonou SW, Houngbédji M, Hounhouigan MH, Chadare FJ, Hounhouigan DJ. B-vitamins and heat processed fermented starchy and vegetable foods in sub-Saharan Africa: A review. J Food Sci 2023; 88:3155-3188. [PMID: 37458298 DOI: 10.1111/1750-3841.16697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/11/2023] [Accepted: 06/24/2023] [Indexed: 08/05/2023]
Abstract
Micronutrient deficiency still occurs in sub-Saharan Africa (SSA) despite the availability of several food resources, particularly fermented foods and vegetables, with high nutritional potential. Fermentation enhances the quality of food in several aspects. Organoleptically, certain taste, aroma, and textures are developed. Health and safety are improved by inhibiting the growth of several foodborne pathogens and removing harmful toxic compounds. Furthermore, nutrition is enhanced by improving micronutrient contents and bioavailability from the food, especially vitamin B content. However, during processing and before final consumption, many fermented foods are heat treated (drying, pasteurization, cooking, etc.) to make the food digestible and safe for consumption. Heat treatment improves the bioavailability of B-vitamins in some foods. In other foods, heating decreases the nutritional value because some B-vitamins are degraded. In SSA, cooked starchy foods are often associated with vegetables in household meals. This paper reviews studies that have focused fermented starchy foods and vegetable foods in SSA with the potential to provide B-vitamins to consumers. The review also describes the process of the preparation of these foods for final consumption, and techniques that can prevent or lessen B-vitamin loss, or enrich B-vitamins prior to consumption.
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Affiliation(s)
- Sègla Wilfrid Padonou
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Marcel Houngbédji
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Mênouwesso Harold Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Flora Josiane Chadare
- Laboratoire de Sciences et Technologie des Aliments, des Bioressources et de Nutrition Humaine, Université Nationale d'Agriculture, Sakété, Bénin
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
| | - Djidjoho Joseph Hounhouigan
- Laboratoire de Sciences et Technologie des Aliments, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Jéricho, Bénin
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Phokwe OJ, Manganyi MC. Medicinal Plants as a Natural Greener Biocontrol Approach to "The Grain Destructor" Maize Weevil ( Sitophilus zeamais) Motschulsky. PLANTS (BASEL, SWITZERLAND) 2023; 12:2505. [PMID: 37447066 DOI: 10.3390/plants12132505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/27/2023] [Accepted: 06/27/2023] [Indexed: 07/15/2023]
Abstract
According to the United Nations (UN), the global population may skyrocket to 9.8 billion people in 2050 and 11.2 billion in 2100, placing an overwhelming burden on food security as the world will have to meet this growing demand. Maize is the largest staple grain crop produced in developing countries. The maize weevil, Sitophilus zeamais, is one of the most destructive post-harvest pests of stored cereals and grains. The maize weevil contributes up to 40% of total food-grain losses during storage, mainly in developing countries. Current synthetic pesticides are ineffective, and, moreover, they raise serious environmental safety concerns as well as consumer health hazards. Drawing from past oversights and current environmental realities and projections, the global population has been switching to green living by developing sustainable strategies. In our context, these new greener strategies include the utilization of medicinal plants to control maize weevil infestation, which unlocks unlimited innovative possibilities, and, thus, improves the yield, quality, and safety of maize. Medicinal plants are less toxic, easily biodegradable, and capable of protecting grain from pests. This paper systematically outlines the literature on host plants as well as the feeding and associated diseases of the maize weevil. In light of this, we cement medicinal plants as excellent candidates in the pursuit of greener, sustainable, more potent, and cost-effective pesticides.
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Affiliation(s)
- Ompelege Jacqueline Phokwe
- Department of Biological and Environmental Sciences, Faculty of Natural Sciences, Walter Sisulu University, Mthatha 5117, South Africa
| | - Madira Coutlyne Manganyi
- Department of Biological and Environmental Sciences, Faculty of Natural Sciences, Walter Sisulu University, Mthatha 5117, South Africa
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Jiang Y, Yang L, Xie H, Qin L, Wang L, Xie X, Zhou H, Tan X, Zhou J, Cheng W. Metabolomics and transcriptomics strategies to reveal the mechanism of diversity of maize kernel color and quality. BMC Genomics 2023; 24:194. [PMID: 37046216 PMCID: PMC10091680 DOI: 10.1186/s12864-023-09272-x] [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: 12/04/2022] [Accepted: 03/23/2023] [Indexed: 04/14/2023] Open
Abstract
BACKGROUND Maize has many kernel colors, from white to dark black. However, research on the color and nutritional quality of the different varieties is limited. The color of the maize grain is an important characteristic. Colored maize is rich in nutrients, which have received attention for their role in diet-related chronic diseases and have different degrees of anti-stress protection for animal and human health. METHODS A comprehensive metabolome (LC-MS/MS) and transcriptome analysis was performed in this study to compare different colored maize varieties from the perspective of multiple recombination in order to study the nutritional value of maize with different colors and the molecular mechanism of color formation. RESULTS Maize kernels with diverse colors contain different types of health-promoting compounds, highlighting that different maize varieties can be used as functional foods according to human needs. Among them, red-purple and purple-black maize contain more flavonoids than white and yellow kernels. Purple-black kernels have a high content of amino acids and nucleotides, while red-purple kernels significantly accumulate sugar alcohols and lipids. CONCLUSION Our study can provide insights for improving people's diets and provide a theoretical basis for the study of food structure for chronic diseases.
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Affiliation(s)
- Yufeng Jiang
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Li Yang
- Technical Support Department of Wuhan Metware Biotechnology, Wuhan, 430075, China
| | - Hexia Xie
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Lanqiu Qin
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Lingqiang Wang
- State Key Laboratory for Conservation & Utilization of Subtropical Agro-Bioresources, College of Agriculture, Guangxi University, Nanning, 530004, China
| | - Xiaodong Xie
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Haiyu Zhou
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Xianjie Tan
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Jinguo Zhou
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China
| | - Weidong Cheng
- Maize Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, 530007, China.
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Keigler JI, Wiesinger JA, Flint-Garcia SA, Glahn RP. Iron bioavailability of maize ( Zea mays L.) after removing the germ fraction. FRONTIERS IN PLANT SCIENCE 2023; 14:1114760. [PMID: 36959942 PMCID: PMC10029919 DOI: 10.3389/fpls.2023.1114760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
Maize is a staple food for many communities with high levels of iron deficiency anemia. Enhancing the iron concentrations and iron bioavailability of maize with traditional breeding practices, especially after cooking and processing, could help alleviate iron deficiency in many of these regions. Previous studies on a small number of maize genotypes and maize flour products indicated that degermination (germ fraction removed with processing) could improve the iron bioavailability of maize. This study expanded upon this research by evaluating the iron bioavailability, mineral concentrations, and phytate concentrations of 52 diverse maize genotypes before (whole kernels) and after degermination. Whole and degerminated maize samples were cooked, dried, and milled to produce corn flour. Iron bioavailability was evaluated with an in vitro digestion Caco2 cell bioassay. In 30 of the maize genotypes, bioavailable iron increased when degerminated, thus indicating a higher fractional iron uptake because the iron concentrations decreased by more than 70% after the germ fraction was removed. The remaining 22 genotypes showed no change or a decrease in iron bioavailability after degermination. These results confirm previous research showing that the germ fraction is a strong inhibitory component for many maize varieties. Phytate concentrations in maize flours were greatly reduced with degermination. However, the relationship between phytate concentrations and the iron bioavailability of processed maize flour is complex, acting as either inhibitor or promoter of iron uptake depending on the color of the maize kernels and processing method used to produce flour. Other factors in the maize endosperm fractions are likely involved in the effects of degermination on iron bioavailability, such as vitreous or floury endosperm compositions and the polyphenol content of the bran. This study demonstrates that iron nutrition from maize can be enhanced by selecting genotypes where the inhibitory effect of the bran color and endosperm fraction are relatively low, especially after processing via degermination.
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Affiliation(s)
- Johanna I. Keigler
- Untied States Department of Agriculture - Agriculture Research Services (USDA-ARS), Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Jason A. Wiesinger
- Untied States Department of Agriculture - Agriculture Research Services (USDA-ARS), Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
| | - Sherry A. Flint-Garcia
- Untied States Department of Agriculture - Agriculture Research Services, Plant Genetics Research Unit, Columbia, MO, United States
| | - Raymond P. Glahn
- Untied States Department of Agriculture - Agriculture Research Services (USDA-ARS), Robert W. Holley Center for Agriculture and Health, Ithaca, NY, United States
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Yewle NR, Stroshine RL, Ambrose RPK, Baributsa D. Short-Term Hermetic Storage of Wet Maize and Its Effect on Quality. Foods 2023; 12:foods12040891. [PMID: 36832966 PMCID: PMC9956973 DOI: 10.3390/foods12040891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023] Open
Abstract
Maize is a major crop grown in many regions of the world for human consumption, starch production, and animal feed. After harvest, maize is dried to avoid spoilage caused by fungal growth. However, in the humid tropics, drying maize harvested during the rainy season poses challenges. In such instances, temporary storing maize under hermetic conditions may preserve grain quality while waiting for conditions suitable for drying. Wet maize at the moisture contents (m.c.) of 18, 21, and 24% was stored for up to 21 days in both hermetic and non-hermetic jars. The stored maize was assessed, every 7 days, for germination and related parameters, presence of visible mold, and pH. After 21 days of storage at 18, 21, and 24% m.c., maize germination decreased by 28.5, 25.2, and 95.5 percentage points, respectively, in hermetic jars; and by 28.5, 25.2, and 94.5 percentage points in non-hermetic jars (control). There was visible mold on maize stored in non-hermetic jars after 21 days regardless of m.c. Maize at 21 and 24% m.c. stored in hermetic conditions underwent lactic acid fermentation that reduced the pH. The findings suggest that maize at 18 and 21% m.c. can be stored for 14 and 7 days, respectively, under hermetic conditions without significant loss of quality. Further research is needed to thoroughly assess the application of these findings for temporarily storing and subsequently drying maize on farms and along the grain value chain.
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Affiliation(s)
- Nileshwari Raju Yewle
- Department of Agricultural Engineering, Visva-Bharati University, Sriniketan 731236, West Bengal, India
- Department of Entomology, Purdue University, West Lafayette, IN 47907, USA
| | - Richard L. Stroshine
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - RP Kingsly Ambrose
- Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, IN 47907, USA
| | - Dieudonne Baributsa
- Department of Entomology, Purdue University, West Lafayette, IN 47907, USA
- Correspondence: ; Tel.: +1-(765)-494-8713
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Sun J, Pang C, Cheng X, Yang B, Jin B, Jin L, Qi Y, Sun Y, Chen X, Liu W, Cao H, Chen Y. Investigation of the antifungal activity of the dicarboximide fungicide iprodione against Bipolaris maydis. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2023; 190:105319. [PMID: 36740339 DOI: 10.1016/j.pestbp.2022.105319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 12/08/2022] [Accepted: 12/14/2022] [Indexed: 06/18/2023]
Abstract
Southern corn leaf blight (SCLB), mainly caused by Bipolaris maydis, is a destructive disease of maize worldwide. Iprodione is a widely used dicarboximide fungicide (DCF); however, its antifungal activity against B. maydis has not been well studied until now. In this study, the sensitivity of 103 B. maydis isolates to iprodione was determined, followed by biochemistry and physiology assays to ascertain the fungicide's effect on the morphology and other biological properties of B. maydis. The results indicated that iprodione exhibited strong inhibitory activity against B. maydis, and the EC50 values in inhibiting mycelial growth ranged from 0.088 to 1.712 μg/mL, with a mean value of 0.685 ± 0.687 μg/mL. After treatment with iprodione, conidial production of B. maydis was decreased significantly, and the mycelia branches increased with obvious shrinkage, distortion and fracture. Moreover, the expression levels of the osmotic pressure-related regulation genes histidine kinase (hk) and Ssk2-type mitogen-activated protein kinase (ssk2) were upregulated, the glycerin content of mycelia increased significantly, the relative conductivity of mycelia increased, and the cell wall membrane integrity was destroyed. The in vivo assay showed that iprodione at 200 μg/mL provided 79.16% protective efficacy and 90.92% curative efficacy, suggesting that the curative effect was better than the protective effect. All these results proved that iprodione exhibited strong inhibitory activity against B. maydis and provided excellent efficacy in controlling SCLB, indicating that iprodione could be an alternative candidate for the control of SCLB in China.
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Affiliation(s)
- Jiazhi Sun
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Chaoyue Pang
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Xin Cheng
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Bingyun Yang
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Bingbing Jin
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Ling Jin
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Yongxia Qi
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Yang Sun
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Xing Chen
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China
| | - Wende Liu
- State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Haiqun Cao
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China.
| | - Yu Chen
- School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Biology and Sustainable Management of Plant Diseases and Pests of Anhui Higher Education Institutes, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Anhui Province Laboratory for Green Pesticide Development and Application, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China; Hefei Research Center, State Key Laboratory for Biology of Plant Diseases and Insect Pests; Key Laboratory of Integrated Crop Pest Management of Anhui Province, School of Plant Protection, Anhui Agricultural University, Hefei 230036, China.
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Edima-Nyah AP, Ntukidem VE, Ekanem MC, Ojimelukwe PC, Nwabueze TU. Effect of processing and substitution levels of Ukwa (Treculia africana) on the anti-nutrient factors, in-vitro starch and protein digestibility and total essential amino-acid content of snack bars. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2023. [DOI: 10.3389/fsufs.2022.1071821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
IntroductionUkwa (Treculia africana) is an indigenous edible seed. It is a strategic store of vital food nutrients that are available during a specific crucial time of the year when reliable sources of these nutrients are under cultivation and extremely scarce. In the past, only poor rural residents used to eat it, but today it is not only a specialty meal enjoyed by Nigeria's elite and metropolitan residents but also a source of foreign exchange.MethodsIn this study, Ukwa was processed into whole, dehulled, malted and defatted flours. Maize and coconut flours were blended with the respective Ukwa flours at the ratio of 0:95:5, 20:75:5, 25:70:5, 30:65:5, 35:60:5 and 95:0:5 for Ukwa flour:Maize flour:Coconut grits respectively for development of snack bars. A two-factor factorial experiment in a completely randomized block design was applied for the study of the effect of processing, substitution levels of Ukwa flour and the interaction of the two variables on the responses analyzed. Anti-nutrient content and proximate compositions of the flours were determined using standard procedures.ResultsProcessing significantly reduced the anti-nutrient content and increased protein content of Ukwa flours. Up to 51.72% reduction of tannin was obtained by dehulling. Defatting, malting and dehulling resulted in 18.75, 34.37 and 65.62% reduction respectively in oxalate content. Highest reduction was obtained by dehulling, and was 70.69% in phytate, 79.95% in saponin, and 48.17% in trypsin inhibitor activity. Crude protein content of snack bars had 16.16 to 25.46% substitution main effect, and 19.43 to 22.65% processing main effect. In-vitro protein and starch digestibility increased with processing and decreased with increase in substituted level of Ukwa in the blend. Improvement, up to 9.97% by dehulling, 9.86% by malting and 8.64% by defatting, was recorded in in-vitro protein digestibility. An increase of 3.00 to 24.10% by defatting, 5.90 to 29.09% by malting and 9.70 to 31.80% by dehulling was recorded in in-vitro starch digestibility.DiscussionOur study revealed that, all the processing methods adopted reduced the anti-nutrient content of ukwa flours. Protein content and total essential amino-acid (TEAA) showed significant increase with increased substituted level of ukwa flour. In-vitro protein and starch digestibility decreased with increase substituted level of ukwa flour. Snack bars formulated with 20% Ukwa showed the highest in-vitro starch and protein digestibility irrespective of the method of processing. Malted Ukwa based snack bars recorded the highest values of TEAA. Processing of this nutritious seeds and use of its flour to develop snack bars could enhance utilization and give convenience to consumers and encourage extensive farming of the crop.
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Elemental profile of food aids and mineral provision for pregnant and lactating refugee women. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.104881] [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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Estimating the potential of spices for mineral provision in a refugee context in East Africa. SN APPLIED SCIENCES 2023. [DOI: 10.1007/s42452-022-05224-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
AbstractMicronutrient deficiency remains an enormous problem in refugee settings. Transforming refugees’ food systems through the scaling up of kitchen gardening and fortifying relief food crops with minor food components including nutrient-dense spices can help improve the quality of staple foods. Globally, spices are indispensable in the daily diet and play an important role in the socio-cultural setting of different communities. Forty turmeric and curry powder samples were collected from different market establishments and geographic locations in East Africa. The samples were analyzed for selected elements using Portable X-Ray Fluorescence (PXRF). The contents of potassium (K), calcium (Ca), zinc (Zn) and strontium (Sr) in turmeric powder were statistically different among geographic origins (Ethiopia, Kenya and Uganda). We also aimed to determine if a small portion of spices (turmeric (5 g) and curry (4 g)) would contribute to an adequate intake (AI) or recommended dietary allowance (RDA) for selected minerals, for refugee men and women aged between 19 and 50 years as defined by the Food and Nutrition Board of the Institute of Medicine (IOM). For the reference groups, the contributions of turmeric and curry powder to AI/RDA for K, Ca and Zn varied between 0.48 to 4.13%. On the other hand, turmeric was identified to contribute > 20% AI/RDA for refugee men and women aged between 19 and 50 years for two micro minerals: manganese (Mn) and iron (Fe). Considering turmeric and curry powder of East African origins are good sources of minerals and present acceptable toxic metal(loid)s loads coupled with low cost, these spices particularly turmeric should be more widely popularized and recommended for food-to-spice fortification among the refugee population located in East Africa.
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Special Issue: Properties and Processing Process of Flour Products. Processes (Basel) 2022. [DOI: 10.3390/pr10112450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The development of flour from established native sources to alternative and sustainable sources is increasing as demands for flour products rise due to recent global conflicts [...]
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Applications of Ulva Biomass and Strategies to Improve Its Yield and Composition: A Perspective for Ulva Aquaculture. BIOLOGY 2022; 11:biology11111593. [DOI: 10.3390/biology11111593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 10/10/2022] [Accepted: 10/23/2022] [Indexed: 11/12/2022]
Abstract
Sea lettuce (Ulva spp.), with its worldwide distribution and remarkable ability to grow rapidly under various conditions, represents an important natural resource that is still under-exploited. Its biomass can be used for a wide range of applications in the food/feed, pharmaceutical, nutraceutical, biofuel, and bioremediation industries. However, knowledge of the factors affecting Ulva biomass yield and composition is far from complete. Indeed, the respective contributions of the microbiome, natural genetic variation in Ulva species, environmental conditions and importantly, the interactions between these three factors on the Ulva biomass, have been only partially elucidated. Further investigation is important for the implementation of large-scale Ulva aquaculture, which requires stable and controlled biomass composition and yields. In this review, we document Ulva biomass composition, describe the uses of Ulva biomass and we propose different strategies for developing a sustainable and profitable Ulva aquaculture industry.
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Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods 2022; 11:foods11152243. [PMID: 35954011 PMCID: PMC9368413 DOI: 10.3390/foods11152243] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/25/2022] [Indexed: 12/16/2022] Open
Abstract
Fermentation is one of the most economical and safe methods to improve the nutritional value, sensory quality and functional characteristics of raw materials, and it is also an important method for cereal processing. This paper reviews the effects of microbial fermentation on cereals, focusing on their nutritional value and health benefits, including the effects of fermentation on the protein, starch, phenolic compounds contents, and other nutrient components of cereals. The bioactive compounds produced by fermented cereals have positive effects on health regulation. Finally, the future market development of fermented cereal products is summarized and prospected.
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Nanomechanical, Structural and Antioxidant Characterization of Nixtamalized Popcorn Pericarp. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Expanded popcorn grain is widely consumed as a healthy snack all around the world; however, the study of the behavior of its components by processes such as nixtamalization is scarce. Therefore, the aim of this work was to characterize the nanomechanical, structural, and antioxidant properties of nixtamalized popcorn grain pericarp. FT-IR results showed that the secondary structure of proteins of the nixtamalized pericarp was α-helix with 42.10%, the turn was 21.5% and 36.33% β-sheet, and proteins of the pericarp did not present the random coil structure. Pericarp showed antioxidant activity, as their values were 550.1 ± 2.9 and 44.2 ± 1.6 (TE)/mL for ABTS and DPPH, respectively; total phenols content was 0.21 ± 0.008 (TE)/mL; reducing power values were around 29 to 31%; hydroxyl radical scavenging ranged from 36 to 55% and iron chelation around 115 to 140% compared to the standard acids. Thickness values of the nixtamalized pericarp by SEM image analysis were 0.15 ± 0.1 mm near the pedicel inferior tip, 0.07 ± 0.01 mm at middle, and 0.03 ± 0.02 mm at upper of the grain. Young’s modulus value was 261.72 ± 23.58 MPa with a Gaussian function fitting at the distribution of all values. This research provides novel and valuable information for understanding the nanomechanical and protein arrangement, as well as and the antioxidant activity of nixtamalized popcorn grain pericarp in order to promote other processes and uses for this kind of pericarp maize.
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Thiamine Demonstrates Bio-Preservative and Anti-Microbial Effects in Minced Beef Meat Storage and Lipopolysaccharide (LPS)-Stimulated RAW 264.7 Macrophages. Animals (Basel) 2022; 12:ani12131646. [PMID: 35804544 PMCID: PMC9264808 DOI: 10.3390/ani12131646] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 06/16/2022] [Accepted: 06/25/2022] [Indexed: 12/22/2022] Open
Abstract
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef. TA demonstrated a concentration-dependent antimicrobial effect on microbial contaminants. Inhibition zones and MIC from the effect of TA on the tested bacterial strains were respectively within the ranges 15−20 mm and 62.5−700 µg/mL. TA significantly (p < 0.05) decreased all the pro-inflammatory factors [(nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-6, IL-1β, and nuclear factor-κB (NF-κB)] monitored relative to LPS-stimulated RAW264.7 cells. TA inhibited the expression of both iNOS and COX-2. In minced beef flesh, the growth of Listeria monocytogenes was inhibited by TA. TA improved physicochemical and microbiological parameters of stored minced beef meat compared to control. Principal component analyses and heat maps elucidate the quality of the tested meats.
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Li T, Kong F, Dong Q, Xu D, Liu G, Lei Y, Yang H, Zhou Y, Li C. Dynamic Transcriptome-Based Weighted Gene Co-expression Network Analysis Reveals Key Modules and Hub Genes Associated With the Structure and Nutrient Formation of Endosperm for Wax Corn. FRONTIERS IN PLANT SCIENCE 2022; 13:915400. [PMID: 35755662 PMCID: PMC9218491 DOI: 10.3389/fpls.2022.915400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Accepted: 05/11/2022] [Indexed: 06/15/2023]
Abstract
The endosperm of corn kernel consists of two components, a horny endosperm, and a floury endosperm. In the experiment, a kind of floury endosperm corn was identified. The result of phenotypic trait analysis and determination of amino acid content showed that the floury endosperm filled with the small, loose, and scattered irregular spherical shape starch granules and contained higher content of amino acid. The starch biochemical properties are similar between floury corns and regular flint corn. By using dynamically comparative transcriptome analysis of endosperm at 20, 25, and 30 DAP, a total of 113.42 million raw reads and 50.508 thousand genes were obtained. By using the weighted gene co-expression network analysis, 806 genes and six modules were identified. And the turquoise module with 459 genes was proved to be the key module closely related to the floury endosperm formation. Nine zein genes in turquoise module, including two zein-alpha A20 (Zm00001d019155 and Zm00001d019156), two zein-alpha A30 (Zm00001d048849 and Zm00001d048850), one 50 kDa gamma-zein (Zm00001d020591), one 22 kDa alpha-zein 14 (Zm00001d048817), one zein-alpha 19D1 (Zm00001d030855), one zein-alpha 19B1 (Zm00001d048848), and one FLOURY 2 (Zm00001d048808) were identified closely related the floury endosperm formation. Both zein-alpha 19B1 (Zm00001d048848) and zein-alpha A30 (Zm00001d048850) function as source genes with the highest expression level in floury endosperm. These results may provide the supplementary molecular mechanism of structure and nutrient formation for the floury endosperm of maize.
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Baltodano Tapia J, Olivares Narcizo E, Reyes Avalos W. Digestibilidad aparente de materia seca, proteína y carbohidratos de la dieta con ensilado biológico de harina de maíz en Cryphiops (C.) caementarius. REVISTA PERUANA DE BIOLOGÍA 2022. [DOI: 10.15381/rpb.v29i2.21144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
Abstract
El objetivo del estudio fue determinar la digestibilidad aparente de la materia seca, proteína y carbohidratos de la dieta con ensilado biológico de harina de maíz en Cryphiops (C.) caementarius. Camarones adultos (4.50 a 7.20 cm de longitud total), se colectaron del río Pativilca (Lima, Perú) y en laboratorio se mantuvieron en recipientes individuales instalados dentro de seis acuarios (cuatro camarones por acuario). La dieta control fue sin ensilado y para la dieta experimental se reemplazó el 75% de la harina de maíz por el ensilado biológico de harina de maíz; ambas dietas tuvieron 1% de óxido crómico como marcador inerte. Los camarones fueron alimentados dos veces por día (40% a las 08:00 h y 60% a las 18:00 h) con el 6% del peso húmedo, durante 10 días. Para la colección de heces, los camarones fueron trasladados a un sistema de caja cribada (12 compartimentos) instalada dentro de un acuario. La digestibilidad aparente se determinó en base seca. Los camarones alimentados con la dieta con ensilado biológico de harina de maíz tuvieron altos coeficientes de digestibilidad aparente de carbohidratos (95.69%), proteína cruda (80.02%) y materia seca (76.19%), que aquellos alimentados con la dieta sin ensilado (p<0.05) que fue de 93.48, 78.21 y 74.36%, respectivamente. Los camarones adultos digieren con eficiencia los carbohidratos de la dieta con ensilado biológico de harina de maíz, en vez de la proteína de dicha dieta.
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Erenstein O, Jaleta M, Sonder K, Mottaleb K, Prasanna B. Global maize production, consumption and trade: trends and R&D implications. Food Secur 2022. [DOI: 10.1007/s12571-022-01288-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
AbstractSince its domestication some 9,000 years ago, maize (Zea mays L.; corn) has played an increasing and diverse role in global agri-food systems. Global maize production has surged in the past few decades, propelled by rising demand and a combination of technological advances, yield increases and area expansion. Maize is already the leading cereal in terms of production volume and is set to become the most widely grown and traded crop in the coming decade. It is a versatile multi-purpose crop, primarily used as a feed globally, but also is important as a food crop, especially in sub-Saharan Africa and Latin America, besides other non-food uses. This paper reviews maize production, consumption, and international trade to examine the changing trends in global supply and demand conditions over the past quarter century and the implications for research and development (R&D), particularly in the Global South. The inclusiveness and sustainability of the ongoing transformation of agri-food systems in the Global South merit particular attention. There is a need for further investments in R&D, particularly to enhance maize’s food and livelihood security roles and to sustainably intensify maize production while staying within the planetary boundaries.
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Kong X, Li Y, Liu X. A review of thermosensitive antinutritional factors in plant-based foods. J Food Biochem 2022; 46:e14199. [PMID: 35502149 DOI: 10.1111/jfbc.14199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 04/05/2022] [Accepted: 04/07/2022] [Indexed: 12/01/2022]
Abstract
Legumes and cereals account for the vast proportion of people's daily intake of plant-based foods. Meanwhile, a large number of antinutritional factors in legumes and cereals hinder the body absorption of nutrients and reduce the nutritional value of food. In this paper, the antinutritional effects, determination, and passivation methods of thermosensitive antinutritional factors such as trypsin inhibitors, urease, lipoxygenase, and lectin were reviewed to provide theoretical help to reduce antinutritional factors in food and improve the utilization rate of plant-based food nutrition. Since trypsin inhibitors and lectin have been more extensively studied and reviewed previously, the review mainly focused on urease and lipoxygenase. This review summarized the information of thermosensitive antinutritional factors, trypsin inhibitors, urease, lipoxygenase, and lectin, in cereals and legumes. The antinutritional effects, and physical and chemical properties of trypsin inhibitors, urease, lipoxygenase, and lectin were introduced. At the same time, the research methods for the detection and inactivation of these four antinutritional factors were also summarized in the order of research conducted time. The rapid determination and inactivation of antinutrients will be the focus of attention for the food industry in the future to improve the nutritional value of food. Exploring what structural changes could passivation technologies bring to antinutritional factors will provide a theoretical basis for further understanding the mechanisms of antinutritional factor inactivation. PRACTICAL APPLICATIONS: Antinutritional factors in plant-based foods hinder the absorption of nutrients and reduce the nutritional value of the food. Among them, thermosensitive antinutritional factors, such as trypsin inhibitors, urease, lipoxygenase, and lectins, have a high proportion among the antinutritional factors. In this paper, we investigate thermosensitive antinutritional factors from three perspectives: the antinutritional effect of thermosensitive antinutritional factors, determination, and passivation methods. The current passivation methods for thermosensitive antinutritional factors revolve around biological, physical, and chemical aspects, and their elimination mechanisms still need further research, especially at the protein structure level. Reducing the level of antinutritional factors in the future food industry while controlling the loss of other nutrients in food is a goal that needs to be balanced. This paper reviews the antinutritional effects of thermosensitive antinutritional factors and passivation methods, expecting to provide new research ideas to improve the nutrient utilization of food.
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Affiliation(s)
- Xin Kong
- College of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - You Li
- College of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
| | - Xinqi Liu
- College of Food and Health, National Soybean Processing Industry Technology Innovation Center, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
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Vukadinović J, Srdić J, Tosti T, Dragičević V, Kravić N, Drinić SM, Milojković-Opsenica D. Alteration in phytochemicals from sweet maize in response to domestic cooking and frozen storage. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abedini A, Alizadeh AM, Mahdavi A, Golzan SA, Salimi M, Tajdar-Oranj B, Hosseini H. Oilseed Cakes in the Food Industry; A Review on Applications,
Challenges, and Future Perspectives. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401317666211209150147] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
:
By-products from the food sector now have a wide range of applications. Low-cost raw
materials, followed by low-cost goods, are regarded as one of the sectors’ top goals. Because of its
economic relevance, reduced price, and nutrients such as protein, fiber, carbs, and antioxidants,
oilseed cakes (OCs) have found a desirable place in livestock and poultry feed. Furthermore, because
the cake has the same desirable nutrients, its usage in the food business is unavoidable.
However, its use in this sector is not simply for nutritious purposes and has it has different impacts
on flavor, texture, color, and antioxidant qualities. Therefore, as a result of its desirable qualities,
the cake can be more useful in extensive applications in the food business, as well as in the manufacture
of supplements and novel foods. The current review looks at the reapplications of byproducts
obtained from oilseeds (soybean, sunflower, sesame, canola, palm kernel, peanut, mustard,
and almond) in the food sector in the future. Furthermore, allergenicity, toxicity, antinutritional
compounds, and techniques of extracting cakes from oilseeds have been discussed.
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Affiliation(s)
- Amirhossein Abedini
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology
Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences,
Tehran, Iran
| | - Adel Mirza Alizadeh
- Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences,
Zanjan, Iran
| | - Aida Mahdavi
- Department of Food Science and Technology, Takestan Branch, Islamic Azad University, Qazvin,
Iran
| | - S. Amirhossein Golzan
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology
Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences,
Tehran, Iran
| | - Mahla Salimi
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology
Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences,
Tehran, Iran
| | - Behrouz Tajdar-Oranj
- Food and Drug Administration, Iran Ministry of Health and Medical Education, Tehran, Iran
| | - Hedayat Hosseini
- Department of
Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science
and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, 19395-4741, Iran
- Food
Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Argun MŞ. Prediction of moisture content of wet and dried nixtamal after alkaline cooking process by using artificial neural network. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01364-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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30
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De Leon DCA, Bonto AP, Tuaño APP, Juanico CB. Nutrient Composition, Starch Microstructure and Thermal Properties, and
In Vitro
Availability of Selected Minerals of Nixtamalized Philippine Quality Protein Maize Variety
IPB
Var 6 and the Production of Healthy Loaf Bread using Nixtamalized
Corn‐Wheat
Flour Blends. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Deborah Christine A. De Leon
- Institute of Human Nutrition and Food College of Human Ecology, University of the Philippines Los Baños, College Laguna Philippines
- Science Education Institute Department of Science and Technology, Bicutan Taguig City Philippines
| | - Aldrin P. Bonto
- Chemistry Department De La Salle University Manila Philippines
- Chemistry Department College of Science University of Santo Tomas Manila Philippines
| | - Arvin Paul P. Tuaño
- Institute of Human Nutrition and Food College of Human Ecology, University of the Philippines Los Baños, College Laguna Philippines
- Institute of Chemistry College of Arts and Sciences, University of the Philippines Los Baños, College Laguna Philippines
| | - Clarissa B. Juanico
- Institute of Human Nutrition and Food College of Human Ecology, University of the Philippines Los Baños, College Laguna Philippines
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Composition of lysine and tryptophan among biofortified-maize possessing novel combination of opaque2 and opaque16 genes. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104376] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality. Foods 2022; 11:foods11071012. [PMID: 35407099 PMCID: PMC8997562 DOI: 10.3390/foods11071012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/22/2022] [Accepted: 03/25/2022] [Indexed: 12/24/2022] Open
Abstract
Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The tested strains reached 108 cfu/g in teff flour and produced sourdoughs with a pleasant lactic aroma. The sourdough-fermented doughs were softer and more elastic compared to control dough and yielded reduced baking loss. Strain Enterococcus durans ensured the best baking characteristics of GF dough and the highest softness of the GFB during storage. Strain Pediococcus pentosaceus had the most pronounced positive effect on aroma, taste and aftertaste. Pan baking was found to be more appropriate to obtain stable shape and good-looking products. A careful starter culture selection is necessary for GFB development since a significant effect of strain specificity on dough rheology and baking characteristics was observed.
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In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates. Molecules 2022; 27:molecules27061972. [PMID: 35335334 PMCID: PMC8950829 DOI: 10.3390/molecules27061972] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.
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Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8030123] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.
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35
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Wang X, Jin S, Gou C, Hu L, Zhang J, Li F, Zhai D, Zhao Y, Huang J, Hui M. Extraction optimization and functional properties of corn germ meal albumin protein as a potential source of novel food ingredients. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xin Wang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Shangping Jin
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Chenchen Gou
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Lipan Hu
- College of Biology and Food Engineering Chongqing Three Gorges University Chongqing China
| | - Jinming Zhang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Fei Li
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Dandan Zhai
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Yawei Zhao
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Jihong Huang
- College of Biological Engineering Henan University of Technology Zhengzhou China
| | - Ming Hui
- College of Biological Engineering Henan University of Technology Zhengzhou China
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Hernandez JA, Tuaño APP, Juanico CB. Development and characterization of the nutritional profile and microbial safety of rice-nixtamalized corn grits blends as potential alternative staple for household consumption. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100127] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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37
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Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5. Nutrients 2022; 14:nu14030484. [PMID: 35276844 PMCID: PMC8839250 DOI: 10.3390/nu14030484] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/16/2022] [Accepted: 01/17/2022] [Indexed: 02/06/2023] Open
Abstract
This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5. These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can also be synthetized from amino acid tryptophan. All of these vitamins are water soluble, which determines their main properties, namely: they are partly lost when food is washed or boiled since they migrate to the water; the requirement of membrane transporters for their permeation into the cells; and their safety since any excess is rapidly eliminated via the kidney. The therapeutic use of B-complex vitamins is mostly limited to hypovitaminoses or similar conditions, but, as they are generally very safe, they have also been examined in other pathological conditions. Nicotinic acid, a form of vitamin B3, is the only exception because it is a known hypolipidemic agent in gram doses. The article also sums up: (i) the current methods for detection of the vitamins of the B-complex in biological fluids; (ii) the food and other sources of these vitamins including the effect of common processing and storage methods on their content; and (iii) their physiological function.
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38
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Combining higher accumulation of amylopectin, lysine and tryptophan in maize hybrids through genomics-assisted stacking of waxy1 and opaque2 genes. Sci Rep 2022; 12:706. [PMID: 35027624 PMCID: PMC8758761 DOI: 10.1038/s41598-021-04698-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Accepted: 12/22/2021] [Indexed: 11/15/2022] Open
Abstract
Waxy maize rich in amylopectin has emerged as a preferred food. However, waxy maize is poor in lysine and tryptophan, deficiency of which cause severe health problems. So far, no waxy hybrid with high lysine and tryptophan has been developed and commercialized. Here, we combined recessive waxy1 (wx1) and opaque2 (o2) genes in the parental lines of four popular hybrids (HQPM1, HQPM4, HQPM5, and HQPM7) using genomics-assisted breeding. The gene-based markers, wx-2507F/RG and phi057 specific for wx1 and o2, respectively were successfully used to genotype BC1F1, BC2F1 and BC2F2 populations. Background selection with > 100 SSRs resulted in recovering > 94% of the recurrent parent genome. The reconstituted hybrids showed 1.4-fold increase in amylopectin (mean: 98.84%) compared to the original hybrids (mean: 72.45%). The reconstituted hybrids also showed 14.3% and 14.6% increase in lysine (mean: 0.384%) and tryptophan (mean: 0.102%), respectively over the original hybrids (lysine: 0.336%, tryptophan: 0.089%). Reconstituted hybrids also possessed similar grain yield (mean: 6248 kg/ha) with their original versions (mean: 6111 kg/ha). The waxy hybrids with high lysine and tryptophan assume great significance in alleviating malnutrition through sustainable and cost-effective means. This is the first report of development of lysine and tryptophan rich waxy hybrids using genomics-assisted selection.
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Krepkova LV, Babenko AN, Saybel' OL, Lupanova IA, Kuzina OS, Job KM, Sherwin CM, Enioutina EY. Valuable Hepatoprotective Plants - How Can We Optimize Waste Free Uses of Such Highly Versatile Resources? Front Pharmacol 2021; 12:738504. [PMID: 34867345 PMCID: PMC8637540 DOI: 10.3389/fphar.2021.738504] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 10/27/2021] [Indexed: 11/13/2022] Open
Abstract
Humans used plants for thousand of years as food, drugs, or fuel to keep homes warm. People commonly used fruits and roots, and other parts of the plant were often wasted. This review aims to discuss the potential of rational stem-to-stern use of three highly versatile and valuable plants with hepatoprotective properties. Milk thistle (Silybum marianum L. Gaertn.), artichoke (Cynara cardunculus), and chicory (Cichorium intybus L.) have well-characterized hepatoprotective properties. These plants have been chosen since liver diseases are significant diseases of concern worldwide, and all parts of plants can be potentially utilized. Artichoke and chicory are commonly used as food or dietary supplements and less often as phytodrugs. Various dietary supplements and phytodrugs prepared from milk thistle (MT) fruits/seeds are well-known to consumers as remedies supporting liver functions. However, using these plants as functional food, farm animal feed, is not well-described in the literature. We also discuss bioactive constituents present in various parts of these plants, their pharmacological properties. Distinct parts of MT, artichoke, and chicory can be used to prepare remedies and food for humans and animals. Unused plant parts are potentially wasted. To achieve waste-free use of these and many other plants, the scientific community needs to analyze the complex use of plants and propose strategies for waste-free technologies. The government must stimulate companies to utilize by-products. Another problem associated with plant use as a food or source of phytodrug is the overharvesting of wild plants. Consequently, there is a need to use more active cultivation techniques for plants.
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Affiliation(s)
- Lubov V Krepkova
- Center of Medicine, All-Russian Research Institute of Medicinal and Aromatic Plants (VILAR), Moscow, Russia
| | - Aleksandra N Babenko
- Center of Medicine, All-Russian Research Institute of Medicinal and Aromatic Plants (VILAR), Moscow, Russia
| | - Olga L Saybel'
- Center of Medicine, All-Russian Research Institute of Medicinal and Aromatic Plants (VILAR), Moscow, Russia
| | - Irina A Lupanova
- Center of Medicine, All-Russian Research Institute of Medicinal and Aromatic Plants (VILAR), Moscow, Russia
| | - Olga S Kuzina
- Center of Medicine, All-Russian Research Institute of Medicinal and Aromatic Plants (VILAR), Moscow, Russia
| | - Kathleen M Job
- Division of Clinical Pharmacology, Department of Pediatrics, University of Utah School of Medicine, Salt Lake City, UT, United States
| | - Catherine M Sherwin
- Department of Pediatrics, Boonshoft School of Medicine, Dayton Children's Hospital, Wright State University, Dayton, OH, United States
| | - Elena Y Enioutina
- Division of Clinical Pharmacology, Department of Pediatrics, University of Utah School of Medicine, Salt Lake City, UT, United States.,Department of Pharmaceutics & Pharmaceutical Chemistry, College of Pharmacy, University of Utah, Salt Lake City, UT, United States
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Uriarte-Aceves PM, Sopade PA. Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103279] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Microwave Drying Characteristics and Drying Quality Analysis of Corn in China. Processes (Basel) 2021. [DOI: 10.3390/pr9091511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023] Open
Abstract
To identify the microwave drying characteristics of corn, microwave drying tests were conducted on corn. By taking the moisture content, drying rate, and drying temperature as indices, this research revealed the effects of different microwave powers and loads on the microwave drying characteristics of corn. Moreover, energy consumption and quality of dried corn were analysed under different drying conditions. The results demonstrate that microwave drying has significant energy-saving effects. The energy consumption by microwave drying is less than 0.3 times that used by electrothermal drying under the same load. Both microwave power and load exert significant influences on drying characteristics. Higher microwave power results in a greater average drying rate, wherein shorter periods of time are required to reach the maximum drying rate and higher temperatures of the corn. However, the load shows the opposite tendency. The smaller the load, the higher the temperature of the corn in the early stage of drying. However, as drying continues, the temperature curve changes significantly, and the temperature rises with the increase in load in the later stage of drying. In consideration of energy consumption and dried quality, the load of corn should be increased as appropriate, and the microwave intensity should be limited to no higher than 0.7 W/g in the experiment.
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Ekpa O, Fogliano V, Linnemann A. Carotenoid stability and aroma retention during the post-harvest storage of biofortified maize. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4042-4049. [PMID: 33349938 PMCID: PMC8248037 DOI: 10.1002/jsfa.11039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 11/16/2020] [Accepted: 12/21/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND Maize varieties that are rich in carotenoids have been developed to combat vitamin A deficiency in Sub-Saharan Africa. Unfortunately, after harvest, carotenoids degrade and off-flavor volatiles develop, which affect nutrient intake and consumer acceptance. This study evaluated carotenoid retention and aroma compound stability in provitamin A biofortified maize, variety Pool 8A, as influenced by dry milling and storage in different packaging and temperature conditions. RESULTS The lowest amount of total carotenoids was found in flour stored in laminated paper bags at 37 °C (only 16% retention after 180 days), attributable to the high storage temperature and oxygen permeability of the packaging material. No significant effect on carotenoid degradation was found for dry milling, either by rotor mill or freezer mill, but the formation of volatile compounds was significantly (P < 0.05) affected. Volatile compounds such as hexanal, 2-pentylfuran, 1-propanol, 2-heptanone, butyrolactone, limonene, and hexanoic acid were found in different proportions after milling. The highest concentration of hexanal was in flour milled by rotor mill or freezer mill, and stored in laminated paper bags at 37 °C after 180 days, and the lowest concentrations were for flour in aluminium bags and double-layered polyethylene bags stored at 4 °C. CONCLUSION Maize flour stored in double-layered polyethylene bags had the highest carotenoid retention and aroma stability. Importantly, the use of these bags is economically feasible in low-income countries. Overall, our results show that effective control of storage conditions is crucial to prevent carotenoid loss and decrease off-odor formation. © 2020 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Onu Ekpa
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
| | - Anita Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food SciencesWageningen University and Research CentreWageningenThe Netherlands
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De Zutter N, Ameye M, Debode J, De Tender C, Ommeslag S, Verwaeren J, Vermeir P, Audenaert K, De Gelder L. Shifts in the rhizobiome during consecutive in planta enrichment for phosphate-solubilizing bacteria differentially affect maize P status. Microb Biotechnol 2021; 14:1594-1612. [PMID: 34021699 PMCID: PMC8313256 DOI: 10.1111/1751-7915.13824] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Revised: 04/09/2021] [Indexed: 12/13/2022] Open
Abstract
Phosphorus (P) is despite its omnipresence in soils often unavailable for plants. Rhizobacteria able to solubilize P are therefore crucial to avoid P deficiency. Selection for phosphate-solubilizing bacteria (PSB) is frequently done in vitro; however, rhizosphere competence is herein overlooked. Therefore, we developed an in planta enrichment concept enabling simultaneous microbial selection for P-solubilization and rhizosphere competence. We used an ecologically relevant combination of iron- and aluminium phosphate to select for PSB in maize (Zea mays L.). In each consecutive enrichment, plant roots were inoculated with rhizobacterial suspensions from plants that had grown in substrate with insoluble P. To assess the plants' P statuses, non-destructive multispectral imaging was used for quantifying anthocyanins, a proxy for maize's P status. After the third consecutive enrichment, plants supplied with insoluble P and inoculated with rhizobacterial suspensions showed a P status similar to plants supplied with soluble P. A parallel metabarcoding approach uncovered that the improved P status in the third enrichment coincided with a shift in the rhizobiome towards bacteria with plant growth-promoting and P-solubilizing capacities. Finally, further consecutive enrichment led to a functional relapse hallmarked by plants with a low P status and a second shift in the rhizobiome at the level of Azospirillaceae and Rhizobiaceae.
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Affiliation(s)
- Noémie De Zutter
- Laboratory of Applied Mycology and Phenomics (LAMP)Department of Plants and CropsFaculty of Bioscience EngineeringGhent UniversityValentin Vaerwyckweg 1GhentB‐9000Belgium
- Laboratory of Environmental BiotechnologyDepartment of BiotechnologyFaculty of Bioscience EngineeringGhent UniversityValentin Vaerwyckweg 1GhentB‐9000Belgium
| | - Maarten Ameye
- Laboratory of Applied Mycology and Phenomics (LAMP)Department of Plants and CropsFaculty of Bioscience EngineeringGhent UniversityValentin Vaerwyckweg 1GhentB‐9000Belgium
| | - Jane Debode
- Plant Sciences UnitFlanders Research Institute for AgricultureFisheries and Food (ILVO)Burgemeester Van Gansberghelaan 96MerelbekeB‐9820Belgium
| | - Caroline De Tender
- Plant Sciences UnitFlanders Research Institute for AgricultureFisheries and Food (ILVO)Burgemeester Van Gansberghelaan 96MerelbekeB‐9820Belgium
- Department of Applied Mathematics, Computer Science and StatisticsGhent UniversityKrijgslaan 281 S9GhentB‐9000Belgium
| | - Sarah Ommeslag
- Plant Sciences UnitFlanders Research Institute for AgricultureFisheries and Food (ILVO)Burgemeester Van Gansberghelaan 96MerelbekeB‐9820Belgium
| | - Jan Verwaeren
- Research Unit Knowledge‐based Systems (KERMIT)Department of Data Analysis and Mathematical ModelingGhent UniversityCoupure links 653GhentB‐9000Belgium
| | - Pieter Vermeir
- Laboratory of Chemical Analysis (LCA)Faculty of Bioscience EngineeringGhent UniversityValentin Vaerwyckweg 1GhentB‐9000Belgium
| | - Kris Audenaert
- Laboratory of Applied Mycology and Phenomics (LAMP)Department of Plants and CropsFaculty of Bioscience EngineeringGhent UniversityValentin Vaerwyckweg 1GhentB‐9000Belgium
| | - Leen De Gelder
- Laboratory of Environmental BiotechnologyDepartment of BiotechnologyFaculty of Bioscience EngineeringGhent UniversityValentin Vaerwyckweg 1GhentB‐9000Belgium
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Marker-assisted pyramiding of lycopene-ε-cyclase, β-carotene hydroxylase1 and opaque2 genes for development of biofortified maize hybrids. Sci Rep 2021; 11:12642. [PMID: 34135397 PMCID: PMC8209105 DOI: 10.1038/s41598-021-92010-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Accepted: 05/28/2021] [Indexed: 11/16/2022] Open
Abstract
Malnutrition affects growth and development in humans and causes socio-economic losses. Normal maize is deficient in essential amino acids, lysine and tryptophan; and vitamin-A. Crop biofortification is a sustainable and economical approach to alleviate micronutrient malnutrition. We combined favorable alleles of crtRB1 and lcyE genes into opaque2 (o2)-based four inbreds viz. QLM11, QLM12, QLM13, and QLM14 using marker-assisted backcross breeding. These are parents of quality protein maize versions of two elite hybrids viz. Buland and PMH1, grown in India. Gene-based SSRs for o2 and InDel markers for crtRB1 and lcyE were successfully employed for foreground selection in BC1F1, BC2F1, and BC2F2 generations. The recurrent parent genome recovery ranged from 88.9 to 96.0% among introgressed progenies. Kernels of pyramided lines possessed a high concentration of proA (7.14–9.63 ppm), compared to 1.05 to 1.41 ppm in the recurrent parents, while lysine and tryptophan ranged from 0.28–0.44% and 0.07–0.09%, respectively. The reconstituted hybrids (RBuland and RPMH1) showed significant enhancement of endosperm proA (6.97–9.82 ppm), tryptophan (0.07–0.09%), and lysine (0.29–0.43%), while grain yield was at par with their original versions. The dissemination of reconstituted hybrids holds significant promise to alleviate vitamin-A deficiency and protein-energy malnutrition in developing countries.
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Maakelo PK, Bultosa G, Kobue-Lekalake RI, Gwamba J, Sonno K. Effects of watermelon pulp fortification on maize mageu physicochemical and sensory acceptability. Heliyon 2021; 7:e07128. [PMID: 34095595 PMCID: PMC8167226 DOI: 10.1016/j.heliyon.2021.e07128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/07/2021] [Accepted: 05/18/2021] [Indexed: 01/21/2023] Open
Abstract
Mageu is a non-alcoholic fermented gruel processed from cereal grains, mostly maize and is widely consumed in the Southern African region. The refined maize meal used for mageu processing is limited in dietary fiber, B-vitamins, vitamin C, carotenoids, omega-3 fatty acids and minerals because of bran removal during milling. Fortification with plant carotenoid sources may be an effective method to supply potent antioxidants such as lycopene and beta-carotene that help preventing vitamin A deficiency related diseases. The objective of this study was to investigate the effects of three levels of watermelon pulp powder fortifications (5g, 10g, and 15g) on the physicochemical and sensory acceptability of maize mageu. Significant difference (p < 0.05) was found for crude protein, ash, titratable acidity, and total carotenoid contents among the mageu samples. The percentage protein, ash, titratable acidity (TA), vitamin C (mg/100g) and total carotenoids (TC) (μg/g) contents for the mageu samples ranged between 10.60-13.70, 0.53-0.86, 0.08-0.15, 8.81-17.60 and 0.00-51.60, respectively. There was an increase in the protein, ash, TA, vitamin C and TC contents with an increasing level of watermelon pulp fortification. When watermelon pulp fortification increased to 15g, total carotenoids content increased significantly which shows the potential to fortify mageu with lycopene, the major carotenoid in the watermelon pulp, as well beta-carotene a pro-vitamin A carotenoid. Furthermore, the sensory attributes of the mageu sample fortified with 15g watermelon pulp was liked significantly (p < 0.05) more by a consumer panel. The study showed the potential of an acceptable maize mageu fortification with watermelon pulp powder to increase its nutritional and bioactive compounds, particularly lycopene.
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Affiliation(s)
| | - Geremew Bultosa
- Department of Food Science and Technology, BUAN, P. Bag 0027, Gaborone, Botswana
| | | | - John Gwamba
- Department of Food Science and Technology, BUAN, P. Bag 0027, Gaborone, Botswana
| | - Kethabile Sonno
- Department of Food Science and Technology, BUAN, P. Bag 0027, Gaborone, Botswana
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Yang S, Li C, Mei Y, Liu W, Liu R, Chen W, Han D, Xu K. Discrimination of corn variety using Terahertz spectroscopy combined with chemometrics methods. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 252:119475. [PMID: 33530032 DOI: 10.1016/j.saa.2021.119475] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 01/04/2021] [Accepted: 01/10/2021] [Indexed: 06/12/2023]
Abstract
High-oil corn is a high-quality variety of corn possessing higher oil content with greater caloric energy than normal corn. Hence, controlling the purity and authenticity of high-oil corn is of great importance in current crop research. The aim of this study is to develop a novel method for corn variety discrimination using Terahertz (THz) spectroscopy and signal classification analysis. In brief, the method involves feature extraction and variable selection of raw signals from Terahertz time-domain waveforms (THz-TDW) and absorption spectrum (THz-AS), and the use of classifiers on those treated signals to establish the discrimination models. Principle component analysis (PCA) were used for feature extraction with THz-TDW, while three different methods of variable selection were implemented with THz-AS, including uninformative variables elimination (UVE), uninformative variables elimination-successive projections algorithm (UVE-SPA) and competitive adaptive reweighted sampling (CARS). Then, two classification algorithms, Linear discriminant analysis (LDA) and support vector machine (SVM), were employed and compared in the discrimination models. Bootstrapped Latin partitions (BLP) method with 10 bootstraps and 5 Latin-partitions was applied to validate these models. Our modeling results suggest SVM as the better classification algorithm achieving higher identifying accuracy, such that the PCA-SVM model for THz-TDW has achieved 94.7% accuracy. The results also indicate variable selection as an important step to create an accurate and robust discrimination model for THZ-AS. The CARS-SVM model with radial basic function (RBF) has achieved 100% average accuracy in prediction set, while the UVE-SVM and UVE-SPA-SVM have achieved 91.2% and 99.1% accuracy, respectively. These results demonstrate that high-oil corn and normal corn can be identified successfully by using THz spectroscopy with discriminant analysis, suggesting our techniques to provide an efficient and practical reference for classifying crop varieties in agriculture research, while expanding the application of THz spectroscopy in the related field.
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Affiliation(s)
- Si Yang
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, PR China; School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, PR China
| | - Chenxi Li
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, PR China; School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, PR China.
| | - Yang Mei
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, PR China; School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, PR China
| | - Wen Liu
- School of Chemical Engineering, Xiangtan University, Xiangtan 411105, PR China
| | - Rong Liu
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, PR China; School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, PR China
| | - Wenliang Chen
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, PR China; School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, PR China
| | - Donghai Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Kexin Xu
- State Key Laboratory of Precision Measuring Technology and Instruments, Tianjin University, Tianjin 300072, PR China; School of Precision Instruments and Optoelectronics Engineering, Tianjin University, Tianjin 300072, PR China
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Evaluation of the Radiological and Chemical Risk for Public Health from Flour Sample Investigation. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083646] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Flour investigation, in terms of physical and chemical pollutants and mineral content, is of great interest, in view of its high consumption for nutritional purposes. In this study, eleven types of flour (five samples for each one), coming from large retailers and employed by people for different cooking food purposes, were investigated through high-purity germanium (HPGe) gamma spectrometry, in order to estimate natural (40K) and anthropogenic (137Cs) radioisotope specific activity and thus, to assess the radiological risk due to the flour ingestion. Inductively-coupled plasma mass spectrometry (ICP-MS) and inductively-coupled plasma emission spectroscopy (ICP-OES) were also employed to evaluate any possible heavy metal contamination and the mineral composition, and to perform multivariate statistical analysis to deduce the flour authenticity. The evaluation of dose levels due to flour ingestion was performed, for the age category higher than 17 years, taking into account the average yearly consumption in Italy and assuming this need to be satisfied from a single type of flour as a precaution. All obtained results are under the allowable level set by Italian legislation (1 mSv y−1), thus excluding the risk of ionizing radiation effects on humans. As far as heavy metal contamination is concerned, Cd and Pb concentrations turned out to be lower than the threshold values, thus excluding their presence as pollutants. Finally, the multivariate statistical analysis allowed to unambiguously correlate flour samples to their botanical origin, according to their elemental concentrations.
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Gómez JA, Pino-Hernández E, Abrunhosa L, Matallana LG, Sánchez ÓJ, Teixeira JA, Nobre C. Valorisation of rejected unripe plantain fruits of Musa AAB Simmonds: from nutritional characterisation to the conceptual process design for prebiotic production. Food Funct 2021; 12:3009-3021. [PMID: 33704305 DOI: 10.1039/d0fo03379k] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The increasing consumption of plantain fruits with specific quality standards generates high agricultural waste. This work aimed at valorising the rejected unripe pulp of Dominico-Hartón plantain fruits (Musa AAB Simmonds). The pulp was characterised physico-chemically, thermally and functionally. The data gathered experimentally and collected from different databases were used to design a production process of isomalto-oligosaccharides (IMO) syrup. The plantain flour contains high levels of starch (87 ± 2%) and amylose (31.2 ± 0.8%). The flour showed stability at high temperatures (pasting temperature of 79.26 ± 0.02 °C), allowing its use in high temperature processes. In vitro gastrointestinal digestion of the plantain flour showed that when cooked, the glycemic index of the flour increased from 47.7 ± 2.2 to 84.2 ± 1.8, while its resistant starch content only slightly decreased from 71.7 ± 1% to 52.6 ± 2%, suggesting that this type of flour preserves high content of dietary fibre after digestion. The conceptual process design showed that 24.48 g of IMO are theoretically obtained from 53.24 g of plantain flour maltose. These results suggest that the rejected plantain pulp holds high potential as an ingredient for the production of prebiotic compounds such as IMO.
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Affiliation(s)
- James A Gómez
- Research Group on Food and Agro-industry, Department of Engineering, Universidad de Caldas, Calle 65 No. 26-10, 170004, Manizales, Colombia.
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Nandita E, Bacalzo NP, Ranque CL, Amicucci MJ, Galermo A, Lebrilla CB. Polysaccharide identification through oligosaccharide fingerprinting. Carbohydr Polym 2021; 257:117570. [PMID: 33541630 DOI: 10.1016/j.carbpol.2020.117570] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 12/02/2020] [Accepted: 12/23/2020] [Indexed: 11/16/2022]
Abstract
The identification of polysaccharide structures in complex samples remains a unique challenge complicated by the lack of specific tools for polymeric mixtures. In this work, we present a method that depolymerizes polysaccharides to generate diagnostic oligosaccharide markers that are then analyzed by high performance liquid chromatography-quadrupole time-of-flight mass spectrometry (HPLC-QTOF MS). Rapid identification of food polysaccharides was performed by aligning the identified oligosaccharides with a library of oligosaccharide markers generated from standard polysaccharides. Measurements of standard and food polysaccharides were performed to obtain the contributions of the identified polysaccharides using percent peak coverage and angle cosine methods. The method was validated using a synthetic mixture of standard polysaccharides while the reproducibility was confirmed with experimental triplicates of butternut squash samples, where standard deviation was less than 3% for the relative abundance of oligosaccharides. The method was further employed to examine diverse set of food samples.
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Affiliation(s)
- Eshani Nandita
- Department of Chemistry, University of California, Davis, CA, USA
| | - Nikita P Bacalzo
- Department of Chemistry, University of California, Davis, CA, USA
| | | | - Matthew J Amicucci
- Department of Chemistry, University of California, Davis, CA, USA; Agricultural and Environmental Chemistry Graduate Group, University of California, Davis, CA, USA
| | - Ace Galermo
- Department of Chemistry, University of California, Davis, CA, USA
| | - Carlito B Lebrilla
- Department of Chemistry, University of California, Davis, CA, USA; Agricultural and Environmental Chemistry Graduate Group, University of California, Davis, CA, USA.
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Gallego-Castillo S, Taleon V, Talsma EF, Rosales-Nolasco A, Palacios-Rojas N. Effect of maize processing methods on the retention of minerals, phytic acid and amino acids when using high kernel-zinc maize. Curr Res Food Sci 2021; 4:279-286. [PMID: 33997794 PMCID: PMC8089769 DOI: 10.1016/j.crfs.2021.03.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 01/28/2021] [Accepted: 03/22/2021] [Indexed: 12/17/2022] Open
Abstract
High kernel-zinc maize varieties are available to consumers in several countries in Latin America to contribute to increase the zinc intake of their populations. Minerals, phytic acid and amino acids retention were measured after processing six maize varieties including three high kernel-zinc, one quality protein maize and two conventional maize. Grain for each variety was processed into tortillas, arepas and mazamorra, common maize dishes in the region. To evaluate the effect of processing kernel-zinc maize varieties on zinc retention, varieties were grouped in zinc biofortified maize (ZBM) and non-ZBM. Iron, zinc, phytic acid, tryptophan and lysine concentrations in non-processed maize were 17.1–19.1 μg/g DW, 23.9–33.0 μg/g DW, 9.9–10.0 mg/g DW, 0.06–0.08% and 0.27–0.37%, respectively. In tortillas, the iron, zinc, phytic acid and lysine content did not change (p < 0.05) compared to raw grain, while tryptophan decreased by 32%. True retention of iron in arepas and mazamorra was 43.9 and 60.0%, for zinc 36.8 and 41.3%, and for phytic acid 19.3 and 25.1%. Tortillas had higher zinc retention than arepas and mazamorra due to use of whole grain in the nixtamalization process. Therefore, to contribute to higher zinc intake, nixtamalized tortilla prepared with biofortified zinc maize is recommended. Additionally, promotion of whole grain flour to prepare arepas should be explored to enhance the intake of minerals that are usually confined to aleurone layers and germ. High kernel-zinc maize varieties are available to consumers in several Latin American countries. In nixtamalized tortillas, the iron, zinc, phytic acid and lysine content did not chage compared to raw grain. Nixtamalized tortillas prepared with biofortified zinc maize is recommended.
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Affiliation(s)
- Sonia Gallego-Castillo
- HarvestPlus, c/o The Alliance of Bioversity International and the International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, A.A, 6713, Cali, Colombia
| | - Victor Taleon
- HarvestPlus, c/o International Food Policy Research Institute (IFPRI), 1201 Eye Street, NW, Washington, DC, 20005, USA
| | - Elise F Talsma
- Division of Human Nutrition and Health, Wageningen University and Research, P.O. Box 17, 6700, AA, Wageningen, the Netherlands
| | - Aldo Rosales-Nolasco
- International Maize and Wheat Improvement Center (CIMMYT), Km. 45 Carretera Mexico-Veracruz, El Batan, Texcoco, 56130, 00174, Mexico
| | - Natalia Palacios-Rojas
- International Maize and Wheat Improvement Center (CIMMYT), Km. 45 Carretera Mexico-Veracruz, El Batan, Texcoco, 56130, 00174, Mexico
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