Plant food anti-nutritional factors and their reduction strategies: an overview

Unveiling the nutritional spectrum: A comprehensive analysis of protein quality and antinutritional factors in three varieties of quinoa (Chenopodium quinoa Wild)

Quinoa (Chenopodium quinoa) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutritional and ANFs composition of three quinoa varieties (Black, Yellow, and Red), and assessed the protein quality. Among these varieties, Black quinoa showed the highest protein content (20.90 g/100 g) and total dietary fiber (TDF) (22.97 g/100 g). In contrast, Red quinoa exhibited the highest concentration of phenolic compounds (338.9 mg/100 g). The predominant ANFs identified included oxalates (ranging from 396.9 to 715.2 mg/100 g), saponins (83.27-96.82 g/100 g), and trypsin inhibitors (0.35-0.46 TUI/100 g). All three varieties showed similar in vitro protein digestibility (IVPD) (> 76.9 %), while Black quinoa exhibited the highest protein quality. In conclusion to ensure reduction of ANFs, processing methods are necessary in order to fully benefit from the high protein and nutritional value of quinoa.

Exploring protein structural adaptations and polyphenol interactions: Influences on digestibility in pigeon pea dal and whole grains under heat and germination conditions

Pigeon pea, a protein-rich legume with low protein digestibility (PD) due to its high polyphenol content and other antinutritional factors (ANFs). Consequently, processing methods are crucial to improve PD. We investigated the effects of thermal treatments (cooking, hydrothermal, autoclaving, infrared rays) treatments and germination on modulation of PD, its properties and association with ANFs in two distinct genotypes based on polyphenol content: high (Pusa Arhar 2018-4) and low (ICP-1452). Treatments improved in vitro PD and essential amino acid content, with autoclaving showing significantly higher PD (ICP-1452: 90.4%, Pusa-Arhar 2018-4: 84.32%) ascribed to disruption of tight protein matrices. Significant increase in β-turn, reduction in protein: starch, protein: polyphenol interactions as well as breakdown of storage proteins revealed by the analysis of protein structural properties. This study suggests thermal treatments, particularly autoclaving, can enhance pigeon pea protein's nutritional quality for its utilization as a new ingredient in development of healthy foods.

Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology

Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to anti-nutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.8 g of protein per 100 g of flour, with a protein concentration exceeding 83% of the total extract. It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), and convicine (99.7%). Extraction conditions were optimized using response surface methodology, identifying pH 6, 2 h, and 20 °C as the most effective parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R2 = 0.945). This method effectively reduced ANFs, offering a sustainable approach for producing proteins suitable for diverse food products, including plant-based alternatives.

Unlocking the potential health improving properties of sprouted wheat

Sprouting can enhance the bioavailability and stimulate the production of health-promoting compounds. This research explored the potential health benefits of wheat sprouting, focusing on underexplored areas in existing literature such as alterations in phenylalanine ammonia-lyase (PAL) activity and glutathione levels during wheat sprouting. Furthermore, special attention was directed toward asparagine (Asn), the main precursor of acrylamide formation, as regulatory agencies are actively seeking to impose limitations on the presence of acrylamide in baked products. The results demonstrate elevated levels of PAL (4.5-fold at 48 h of sprouting), antioxidants, and total phenolics (1.32 mg gallic acid equivalent/g dry matter at 72 h of sprouting), coupled with a reduction in Asn (i.e. 11-fold at 48 h of sprouting) and glutathione concentrations, after wheat sprouting. These findings suggest that sprouting can unlock health-promoting properties in wheat. Optimizing the sprouting process to harness these benefits, however, may have implications for the techno-functionality of wheat flour in food processing.

Techno-functional properties and allergenicity of mung bean (Vigna radiata) protein isolates from Imara and KPS2 varieties

Mung bean is an increasingly cultivated legume. This study compared mung bean varieties 'KPS2' from Thailand (Th) and 'Imara' from Tanzania (T) with a focus on protein composition, allergenicity, and techno-functional properties. Two rounds alkaline-acid extraction were performed to produce mung bean protein isolate (MBPI - Th1/T1 and Th2/T2), supernatant (S) and protein-poor residue (PPR). Mass spectrometric analysis revealed high abundance of 8 s-vicilin and 11 s-legumin in MBPI and S. Extraction removed considerable amounts of the seed albumin allergen but increased the relative abundance of cupins in MBPI. Higher vicilin levels were found in Th1 samples, contributed to increased protein solubility above pH 6.5. Th formed stronger gels which were more stable at higher frequencies. In contrast, T proteins were structurally more flexible, leading to its improved foaming ability. This study provides the knowledge and methods for appropriate selection of mung bean varieties for various food applications.

Hypersensitive quantification of major astringency markers in food and wine by substoichiometric quenching of silicon-rhodamine conjugates

Tannins are chemically diverse polyphenols in plant-derived products that not only show diverse biological activities but also play a crucial role in determining the sensory attributes of food and beverages. Therefore, their accurate and cost-effective quantification is essential. Here, we identified a novel fluorescence quenching mechanism of different synthetic rhodamine fluorophores, with a high selectivity towards tannic acid (TA) and catechin-3-gallate (C3G) compared to a structurally diverse panel of tannins and polyphenols. Specific chemical conjugates of silicon-rhodamine with alkyl linkers attached to bulky apolar moieties had a limit of detection near 500 pM and a linear range spanning 5-100 nM for TA. We validated the assay on 18 distinct red wine samples, which showed high linearity (R2 = 0.92) with methylcellulose precipitation with no interference from anthocyanins. In conclusion, a novel assay was developed and validated that allows the sensitive and selective quantification of major astringency markers abundant in food and beverages.

Assessment of bioactive compounds, antioxidant properties and morphological parameters in selected microgreens cultivated in soilless media

The study investigated the effect of soilless media (burlap), on the morphological traits and antioxidant activities of microgreens from Brassicaceae, Amaranthaceae, and Linaceae families. The results revealed significant variations were observed in the selected morphological, biochemical composition, and antioxidant capacity of the microgreens. The radish sango and microgreens showed superior morphological characteristics compared to other microgreens. The elemental composition analysis revealed consistent moisture, ash, fat, fiber, and protein content across all families. The results revealed significant variations in the biochemical composition and antioxidant capacity of the microgreens, depending on the growing medium and between microgreens. Notably, microgreens differed in photosynthetic pigment profiles, with flaxseed and cabbage showing the highest chlorophyll content of 26.59 to 27.18 µg/g, FW and carotenoid content in a range of 3.74 to 6.39 µg/g, FW was observed in microgreens. The radish sango and beetroot microgreens exhibited elevated anthocyanin levels of 27.94-28.25 µmol/100 g, FW. Biochemical analysis indicated varying levels of ascorbic acid (177.58 to 256.46 mg/100 g, FW), total glucosinolate content (4.09 to 47.38 µmol/g, FW), phenolic content (131.44 to 298.56 mg GAE/100 g, FW), and flavonoid content (10.94 to 18.14 mg QUE/100 g, FW) were observed in selected microgreens families. Radish sango microgreens demonstrated the highest DPPH (76.82%, FW) and ABTS (88.49%, FW) radical scavenging activities, indicating superior antioxidant potential. The study showed that Brassicaceae microgreens are particularly rich in bioactive and antioxidant properties. Additionally, studies could assess the economic feasibility and scalability of soilless cultivation methods for microgreens to support their inclusion in sustainable agricultural practices and health-promoting diets.

Duckweed protein: Extraction, modification, and potential application

Discovering alternative protein sources that are both nutritious and environmentally friendly is essential to meet the growing global population's needs. Duckweed offers promise due to its cosmopolitan distribution, rapid growth, high protein content, and scalability from household tanks to large lagoons without requiring arable land that competes for the major crops. Rich in essential amino acids, particularly branched-chain amino acids, duckweed supports human health. Extraction methods, such as ultrasound and enzymatic techniques, enhance protein yield compared to traditional methods. However, low protein solubility remains a challenge, addressed by protein modification techniques (physical, chemical, and biological) to broaden its applications. Duckweed proteins hold potential as functional food ingredients due to their unique physicochemical properties. This review also includes patents and regulations related to duckweed protein, filling a gap in current literature. Overall, duckweed presents a sustainable protein source with a lower environmental impact compared to conventional crops.

Demystifying the nutritional and anti-nutritional genetic divergence of Pakistani chickpea (Cicer arietinum L.) genetic resource via multivariate approaches

Chickpeas are a highly versatile functional food legume that possesses the capacity to boost human health and has the potential to alleviate malnutrition-related deficiencies. To investigate whole seed-based nutritional and anti-nutritional composition, a set of 90 chickpea genotypes (66 desi and 24 kabuli) was collected from different research organizations in Pakistan. Significant variation (Tukey HSD test, p < 0.05) was perceived among genotypes for traits under investigation. The genotypes, with maximum total soluble proteins (TSPs) (34.92%), crude proteins (CPs) (30.13%), and reducing sugars (17.33 mg/g s. wt.), i.e., Punjab-2000 (desi); total free amino acids (TFAs) (3.34 g/100 g DW), i.e., Wild Hybrid-15 (desi), albumins (227.67 mg/g s. wt.), i.e., Sheenghar-2000 (desi); globulins (720 g s. wt.), i.e., ICCV-96030 (desi); salt-soluble proteins (200 mg/g s. wt.), i.e., ILWC-247 (desi); total soluble sugars (TSSs) (102.63 mg/g s. wt.), i.e., CM1051/11 (desi); non-reducing sugars (95.28 mg/g s. wt.), i.e., NIAB-CH2016 (desi); starch content (83.69%), i.e., CH55/09 (kabuli); and the genotypes with least value of anti-nutritional factors glutelin (3.33 mg/g s. wt.), i.e., Wild Hybrid-9 (desi); hordein (1.38 mg/g s. wt.), i.e., Noor-2013 (kabuli); tannins (5,425 uM/g s. wt.), i.e., Wild Hybrid-1 (desi); and phytic acid (PA) (0.18 mg/g s. wt.), i.e., Bhakhar-2011 (desi), could be the promising genotypes to formulate health-promoting plant-based food products. Data were also analyzed for principal component analysis (PCA), correlation, and agglomerative hierarchical clustering. PC-1 revealed the highest contribution (20.83%) toward cumulative variability, and maximum positive factor loading was delivered by TSSs (0.85) followed by starch content (0.729). Genotypes were grouped into three distinct clusters based on high average values of traits under investigation. Cluster I encompassed genotypes with a high mean value of CP content, albumins, hordein, and glutelin; Cluster II encompassed genotypes with a high mean value of TSPs, TSSs, non-reducing sugars, globulins, salt-soluble sugars, starch, and TFAs; Cluster III encompassed genotypes with high tannins, reducing sugars, and PA. Identified desi and kabuli genotypes exhibiting superior seed quality traits and minimal anti-nutritional factors can be used in chickpea breeding programs aimed at improving seed nutritional quality in future breeding lines.

Polyphenols: Chemistry, bioavailability, bioactivity, nutritional aspects and human health benefits: A review

Polyphenols, including phenolics, alkaloids, and terpenes, are secondary metabolites that are commonly found in fruits, vegetables, and beverages, such as tea, coffee, wine, chocolate, and beer. These compounds have gained considerable attention and market demand because of their potential health benefits. However, their application is limited due to their low absorption rates and reduced tissue distribution efficiency. Engineering polyphenol-protein complexes or conjugates can enhance the antioxidant properties, bioavailability, and stability of polyphenols and improve digestive enzyme hydrolysis, target-specific delivery, and overall biological functions. Complex polyphenols, such as melanin, tannins, and ellagitannins, can promote gut microbiota balance, bolster antioxidant defense, and improve overall human health. Despite these benefits, the safety of polyphenol complexes must be thoroughly evaluated before their use as functional food additives or supplements. This review provides a detailed overview of the types of macromolecular polyphenols, their chemical composition, and their role in food enrichment. The mechanisms by which complex polyphenols act as antioxidative, anti-inflammatory, and anticancer agents have also been discussed.

High dietary Mucuna pruriens utilis seed meal compromises growth performance, carcass traits, haemato-biochemistry, and meat quality of broilers

Usage of soyabean meal (SBM) in broiler diets is economically and environmentally unsustainable thus necessitating investigation of alternative protein sources. Therefore, this study investigated effects of incremental inclusion levels of Mucuna pruriens utilis seed meal (MSM) for partial substitution of SBM in broiler diets. In a completely randomized design (CRD), 400 day-old Ross 308 chicks were allotted to 5 iso-caloric-nitrogenous MSM-containing (0, 5, 10, 15, and 20%) dietary treatments. Each treatment was replicated 8 times, with each pen having 10 birds, during starter (d1 - 14), grower (d15 - 28), and finisher (d29 - 42) phases. Results showed that dietary MSM decreased feed intake (FI: quadratic: P < 0.001), body weight gain (BWG: linear: P < 0.001), and feed conversion efficiency (FCE: linear: P < 0.001) as it linearly decreased slaughter weight (SW: P < 0.001), hot carcass weight (HCW: P < 0.001), cold carcass weight (CCW: P < 0.001), dressing percentage (P < 0.001), and breast weight (P < 0.05). In contrast, dietary MSM linearly increased the weights of the liver (P < 0.01), proventriculus (P < 0.001), gizzard (P < 0.001), duodenum (P = 0.01), jejunum (P < 0.001), ileum (P < 0.001), caecum (P < 0.01), and colon (P < 0.01). Also, dietary MSM quadratically increased blood heterophils (P < 0.05) and alkaline phosphatase activity (P < 0.05) of the chickens whilst linearly increasing their serum amylase (P = 0.001) and lipase (P = 0.001) activities and linearly decreasing their serum symmetric dimethylarginine (SDMA: P = 0.001) and cholesterol (P < 0.05). Further, dietary MSM linearly decreased chicken breast meat ultimate pH (P < 0.05) whilst linearly increasing its cooking loss (P < 0.01), drip loss (P < 0.05) and shear force (P < 0.01). In conclusion, dietary MSM compromised growth performance, carcass characteristics, and meat quality of broilers as it increased the weights of their digestive-metabolic organs.

Short-term germinated legume flours as functional ingredients in food products

Unlocking the potential of legumes through short-term germination offers an innovative approach to improving the functionality of the resultant flour. This review examines the multifaceted benefits of short-term germinated legume flour, emphasizing the enzymatic activities that breakdown complex legume compounds into simpler forms and reduce anti-nutritional factors. This process improves digestibility, nutrient bioavailability, and health-promoting properties. Furthermore, short-term germination enhances the techno-functional properties of legume flours without compromising their quality, avoiding excessive starch and protein degradation associated with prolonged germination. This review also explores the applications of short-term germinated legume flours in developing nutritious and healthy food products tailored to diverse dietary needs. Subsequent integration of these short-term germinated flours into food products provides a route for the development of cost-effective, nutritious, and sustainable options that can address malnutrition and enhance overall well-being.

Ultrasound-assisted germination of red kidney beans: Enhancements in physicochemical and nutritional profiles

To improve the conventional germination process and improve the nutritional quality of red kidney beans, this study employed high-intensity ultrasound (HIU) supplemented with hydrogen peroxide as a pre-germination treatment. The results showed that the 350 W-10 min treatment yielded the highest germination rate (77.09%), with its sprout length 81.13% greater than that of the control group. The 350 W-10 min treatment increased total protein, soluble protein, and ash content, while simultaneously reducing the fat, starch, and soluble sugar content. The HIU treatment accelerated the accumulation of phenolic and flavonoid compounds, ascorbic acid, and γ-aminobutyric acid. The 350 W-10 min treatment also decreased the levels of phytic acid, trypsin inhibitor activity, and tannin by 42.71%, 65.58%, and 53.18%, respectively. Furthermore, ultrasonic cavitation enhanced antioxidative capacity and improved amino acid composition and protein digestibility. Consequently, HIU serves as a cost-efficient method to accelerate the germination process and enhance their nutritional composition.

Tamarillo (Solanum betaceum Cav.) wastes and by-products: Bioactive composition and health benefits

Introduction

During processing, a large amount of by-products is produced from tamarillo fruits in the form of stalks, outer skins, and pomace (residual seeds and inner skins). This material is a renewable source of bioactive compounds with high economic value and positive effects on human health. Previous reviews have focused on the ethnobotanical, traditional uses, and phytochemistry of the tamarillo fruit. This report aims to compile production and cultivation data, as well as the valorization of this agro-industrial residue, green extraction methods used for extracting the bioactive compounds, and their biological activity.

Method

In this study, a literature search was conducted in five scientific databases: Web of Science, ScienceDirect, Scopus, PubMed, and Google Scholar to retrieve research published in English, Spanish, or Portuguese between 2009 and 2024, which mentions the composition and extraction methods of bioactive compounds from tamarillo wastes and by-products and the health benefits associated with these compounds. The data extracted was compiled and shown in this scoping review.

Results

Tamarillo wastes and by products have a rich nutritional and bioactive composition, including high protein, vitamins A and C, minerals, dietary fiber, sugars, terpenes, flavonoids, carotenoids, anthocyanins, and other phytochemicals. Green methods have been effective, yielding high amounts of these compounds while preserving their integrity. Natural polyphenols have shown antioxidant, anticholinesterase, anti-inflammatory, antimicrobial, anti-diabetic, and anti-obesity properties. The antioxidant fibers, mucilage, and pectin of the pomace contribute to improved intestinal health.

Conclusion

Therefore, these wastes and by-products have potential uses as natural colorant, antioxidants, supplements, functional foods, active biobased films, and in pharmaceutical and cosmeceutical sectors due to their effective bioactive molecules. Future research should focus on the use of tamarillo by-products as a source of functional ingredients in several other formulations that are still little explored, as well as their use as a natural colorant and antioxidant. More studies are necessary on the composition-activity relationship, physiological mechanisms, and clinical response.

Antinutrients in Halophyte-Based Crops

The cultivation of halophytes is an alternative approach to sustain agricultural productivity under changing climate. They are densely equipped with a diverse group of metabolites that serve multiple functions, such as providing tolerance to plants against extreme conditions, being used as a food source by humans and ruminants and containing bioactive compounds of medicinal importance. However, some metabolites, when synthesized in greater concentration above their threshold level, are considered antinutrients. Widely reported antinutrients include terpenes, saponins, phytate, alkaloids, cyanides, tannins, lectins, protease inhibitors, calcium oxalate, etc. They reduce the body's ability to absorb essential nutrients from the diet and also cause serious health problems. This review focuses on antinutrients found both in wild and edible halophytes and their beneficial as well as adverse effects on human health. Efforts were made to highlight such antinutrients with scientific evidence and describe some processing methods that might help in reducing antinutrients while using halophytes as a food crop in future biosaline agriculture.

Biotechnological approaches to reduce the phytic acid content in millets to improve nutritional quality

MAIN CONCLUSION

The review article summarizes the approaches and potential targets to address the challenges of anti-nutrient like phytic acid in millet grains for nutritional improvement. Millets are a diverse group of minor cereal grains that are agriculturally important, nutritionally rich, and the oldest cereals in the human diet. The grains are important for protein, vitamins, macro and micronutrients, fibre, and energy sources. Despite a high amount of nutrients, millet grains also contain anti-nutrients that limit the proper utilization of nutrients and finally affect their dietary quality. Our study aims to outline the genomic information to identify the target areas of research for the exploration of candidate genes for nutritional importance and show the possibilities to address the presence of anti-nutrient (phytic acid) in millets. So, the physicochemical accessibility of micronutrients increases and the agronomic traits can do better. Several strategies have been adopted to minimize the phytic acid, a predominant anti-nutrient in cereal grains. In the present review, we highlight the potential of biotechnological tools and genome editing approaches to address phytic acid in millets. It also highlights the biosynthetic pathway of phytic acid and potential targets for knockout or silencing to achieve low phytic acid content in millets.

Plant-based seafood alternatives: Current insights on the nutrition, protein-flavour interactions, and the processing of these foods

Fish are an important food source; however, the sustainability of current seafood supplies is a major concern for key stakeholders. The development of plant-based seafood alternatives may be suitable products to alleviate some of the pressures on aquatic ecosystems and help support environmental sustainability. However, the wide-spread adoption of these products weighs heavily on the ingredients used in the formulations which should not only satisfy nutritional and sustainability targets but must also meet consumer approval and functionality. In this review, we highlight recent advances in our understanding of the nutritional quality and sensory challenges in particular flavour (which includes taste and aroma), that have so far proven difficult to overcome in the development of plant-based seafood alternatives. Protein interactions that contribute to flavour development in plant-based seafood alternatives and the factors that impact these interactions are also discussed. We also review the recent advances in the innovative technologies used to improve the texture of products in this emerging food category. Finally, we highlight key areas for targeted research to advance the development of this growing segment of food products.

Food Additives Derived from Fruits and Vegetables for Sustainable Animal Production and Their Impact in Latin America: An Alternative to the Use of Antibiotics

The production of healthy animal-derived food entails the effective control of foodborne pathogens and strategies to mitigate microbial threats during rearing. Antibiotics have been traditionally employed in animal farming to manage bacterial infections. However, the prohibition of antibiotic growth promoters in livestock farming has brought significant changes in animal production practices. Although antibiotics are now restricted to treating and preventing bacterial infections, their overuse has caused serious public health issues, including antibiotic resistance and the presence of antibiotic residues in food and wastewater. Therefore, sustainable animal production is crucial in reducing the spread of antibiotic-resistant bacteria. Annually, 40-50% of fruit and vegetable production is discarded worldwide. These discards present significant potential for extracting value-added ingredients, which can reduce costs, decrease waste, and enhance the food economy. This review highlights the negative impacts of antibiotic use in livestock farming and stresses the importance of analyzing the challenges and safety concerns of extracting value-added ingredients from fruit and vegetable co-products at an industrial scale. It also explores the current trends in reducing antibiotic use in livestock, with a focus on Latin American contexts. Finally, the suitability of using value-added ingredients derived from fruit and vegetable co-products for animal feeds is also discussed.

Research progress on cottonseed meal as a protein source in pig nutrition: An updated review

At a global level, the supply of protein sources is insufficient to support the current magnitude of pig production. Moreover, given the exorbitant expense of conventional protein feed options like soybean meal and fish meal, it becomes imperative to promptly explore alternative sources of protein feed for the sustainable advancement of the pig industry. Cottonseed meal, a by-product from the extraction of cottonseed oil, exhibits significant potential as a protein source for pig feed owing to its high protein content, high yield, low cost, well-balanced amino acid composition, and sufficient accessibility. However, cottonseed meal possesses several anti-nutritional factors, especially gossypol, which adversely affect growth and reproductive performance, resulting in the limited utilization of cottonseed meal in pig feed. To maximize the benefits of cottonseed meal and promote its application in pig production, it is imperative to acquire comprehensive knowledge regarding its nutritional value and current utilization. In this review, we initially presented a summary of the nutritional values of cottonseed meal, primary anti-nutritional factors, and effective approaches for improving its utilization as a protein source feed. Subsequently, we comprehensively summarized the latest research progress of cottonseed meal application in pig nutrition over the past decade. The outcome of this review serves as a theoretical foundation and practical guidance for the research and application of cottonseed meal in pig nutrition and promotes the reduction of soybean meal utilization in the pig industry.

Utilization of Germinated Seeds as Functional Food Ingredients: Optimization of Nutrient Composition and Antioxidant Activity Evolution Based on the Germination Characteristics of Chinese Chestnut (Castanea mollissima)

The current study investigated the impact of germination duration on the functional components (vitamin C, γ-aminobutyric acid (GABA), polyphenols, flavonoids) and antioxidant activity of germs and cotyledons of the germinated Chinese chestnut (Castanea mollissima). We utilized seeds of the "Zaofeng" Chinese chestnut to germinate, and sowed the seeds in wet sand at 22 °C and 85% relative humidity. The germination rate, length, diameter, and fresh weight of the sprouts were investigated at 0, 2, 4, 6, 8, and 10 days after sowing, and the kinetic changes of amylose, amylopectin, sugar components, soluble protein, vitamin C, GABA, total phenols, flavonoids, and the DPPH and ABTS free radical scavenging activity in the germs and cotyledons were monitored, respectively. The findings revealed that the germination rate and germ biomass increased continuously during germination. The germination rate reached 90% on the 8th day after sowing. Germination reduced amylose in cotyledons from 42.3% to 34.2%, amylopectin from 42.9% to 25.8%, total sugar from 12.6% to 11.4%, and vitamin C from 1.45 mg/g to 0.77 mg/g. Meanwhile, soluble protein in the embryos rose from 0.31% to 0.60%, vitamin C from 21.1 to 29.4 mg/g, GABA from 0.49 to 1.68 mg/g, total flavonoids from 53.6 to 129.7 mg/g, and ABTS antioxidant activity from 1.52 to 3.27 μmol TE/g. The average contents of D-fructose, inositol, vitamin C, GABA, polyphenols, and flavonoids and the DPPH and ABTS antioxidant activity in germs were as high as 22.5, 6, 35, 7.5, 10, 20, and 10 and 20-fold those of cotyledons, respectively. Especially, the average content of glucose in germ was as high as 80-fold that of cotyledon. D-xylulose, D-galacturonic acid, and D-ribose were only found in germs, but not in cotyledons. Considering the germ biomass and functional components content, germs of Chinese chestnuts germinated at 22 °C for 8 days are considered the most suitable raw material for functional food products. In conclusion, controlled germination not only enhances the physicochemical and functional properties of Chinese chestnut germs but also reduces the caloric content and improves the nutritional composition of the cotyledons appropriately. Moreover, the comprehensive evaluation of compositional changes and functionality in the embryo and cotyledon of Chinese chestnuts will provide a solid foundation for subsequent functional food processing utilizing germinated Chinese chestnuts.

Protein Adequacy, Plant Protein Proportion, and Main Plant Protein Sources Consumed Across Vegan, Vegetarian, Pescovegetarian, and Semivegetarian Diets: A Systematic Review

BACKGROUND

There are several types of plant-based diets, with unknown differences across diets on total/plant protein intake and variety of plant protein sources consumed.

OBJECTIVES

This systematic review aimed to compare total protein intake, proportion of plant proteins, and main plant protein sources consumed across 4 primarily plant-based diets: vegan, vegetarian, pescovegetarian, and semivegetarian.

METHODS

We included observational studies reporting on protein intake and/or protein sources in generally healthy adults that were published between 2002 and 2023. We determined the following: 1) % energy from total and plant protein; 2) the proportion of plant protein relative to total protein intake; and 3) main plant protein sources (median percentage contribution of each source to total plant protein intake; interquartile range) consumed across the 4 diets. The plant protein sources were broadly classified into the following United States Department of Agriculture food groups: grains; nuts and seeds; soy products; and beans, peas, and lentils.

RESULTS

We included 13 studies reporting on protein intake/sources that were conducted in the United States, Europe, and South Korea. Of these, 7 reported on vegan, 11 on vegetarian, 7 on pescovegetarian, and 7 on semivegetarian diets with total protein intake ranging from 10% to 17.4%. Vegan diets had the highest plant protein proportion (range: 77%-98%) and semivegetarian diets the lowest (range: 37%-83%). Plant protein source contribution was the highest from grains (range: 60%-78%). Nuts and seeds were the most consumed in vegetarian diets (7.9%; 2.9%-10.3%) and least in semivegetarian diets (3.7%; 2%-14.8%). Soy products and beans, peas, and lentils were most consumed in vegan diets (17.3%; 16.3%-19.9, and 19.6%; 14.6%-21.3, respectively) and least in semivegetarian (3.7%; 1.3%-13.9%, and 8.5%; 5.2%-10.2%) diets.

CONCLUSIONS

Vegan diets has the highest plant protein proportion and a variety of plant protein sources, while semivegetarian diets has the lowest plant protein proportion and mainly relied on grains as a plant protein source.

Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values

As a rapidly growing source of human nutrients, algae biosynthesize diverse metabolites which have promising bioactivities. However, the potential allergenicity of algal components hinder their widespread adoption. This review provides a comprehensive review of various macro and micronutrients derived from algal biomass, with particular focus on bioactive compounds, including peptides, polyphenols, carotenoids, omega-3 fatty acids and phycocyanins. The approaches used to produce algal bioactive compounds and their health benefits (antioxidant, antidiabetic, cardioprotective, anti-inflammatory and immunomodulatory) are summarised. This review particularly focuses on the state-of-the-art of precision fermentation, encapsulation, cold plasma, high-pressure processing, pulsed electric field, and subcritical water to reduce the allergenicity of algal compounds while increasing their bioactivity and bioavailability. By providing insights into current challenges of algae-derived compounds and opportunities for advancement, this review contributes to the ongoing discourse on maximizing their application potential in the food nutraceuticals, and pharmaceuticals industries.

Effect of fermentation on nutrient composition, antinutrients, and mineral bioaccessibility of finger millet based Injera: A traditional Ethiopian food

Finger millet, like other cereals, contains high amounts of antinutrients that bind minerals, making them unavailable for absorption. This study explores the effect of traditional fermentation on nutritional, antinutritional, and subsequent mineral bioaccessibility (specifically iron, zinc, and calcium) of finger millet based Injera. Samples of fermented dough and Injera prepared from light brown and white finger millet varieties were analyzed for nutritional composition, antinutritional content, and mineral bioaccessibility following standard procedures. With some exceptions, the proximate composition of fermented dough was significantly affected by fermentation time. Compared to unfermented flour, the phytate and condensed tannin content significantly (p < 0.05) decreased for fermented dough and Injera samples. A strong decline in phytate and condensed tannin content was observed in white finger millet Injera as fermentation time increased, compared to light brown finger millet based Injera. The mineral bioaccessibility of Injera prepared from finger millet and maize composite flour increased with fermentation time, leading to a significant increase in bioaccessible iron, zinc, and calcium, ranging from 15.4-40.0 %, 26.8-50.8 %, and 60.9-88.5 %, respectively. The results suggest that traditional fermentation can be an effective method to reduce phytate and condensed tannin content, simultaneously increasing the bioaccessibility of minerals in the preparation of finger millet based Injera.

Plant Protein Blend Ingestion Stimulates Postexercise Myofibrillar Protein Synthesis Rates Equivalently to Whey in Resistance-Trained Adults

PURPOSE

Whey protein ingestion is typically considered an optimal dietary strategy to maximize myofibrillar protein synthesis (MyoPS) after resistance exercise. Although single-source plant protein ingestion is typically less effective, at least partly, due to less favorable amino acid profiles, this could theoretically be overcome by blending plant-based proteins with complementary amino acid profiles. We compared the postexercise MyoPS response after the ingestion of a novel plant-derived protein blend with an isonitrogenous bolus of whey protein.

METHODS

Ten healthy, resistance-trained, young adults (male/female: 8/2; age: 26 ± 6 yr; BMI: 24 ± 3 kg·m -2 ) received a primed continuous infusion of L-[ ring - 2 H 5 ]-phenylalanine and completed a bout of bilateral leg resistance exercise before ingesting 32 g protein from whey (WHEY) or a plant protein blend (BLEND; 39.5% pea, 39.5% brown rice, 21.0% canola) in a randomized, double-blind crossover fashion. Blood and muscle samples were collected at rest, and 2 and 4 h after exercise and protein ingestion, to assess plasma amino acid concentrations, and postabsorptive and postexercise MyoPS rates.

RESULTS

Plasma essential amino acid availability over the 4 h postprandial postexercise period was ~44% higher in WHEY compared with BLEND ( P = 0.04). From equivalent postabsorptive values (WHEY, 0.042 ± 0.020%·h -1 ; BLEND, 0.043 ± 0.015%·h -1 ) MyoPS rates increased after exercise and protein ingestion (time effect; P < 0.001) over a 0- to 2-h period (WHEY, 0.085 ± 0.037%·h -1 ; BLEND, 0.080 ± 0.037%·h -1 ) and 2- to 4-h period (WHEY, 0.085 ± 0.036%·h -1 ; BLEND, 0.086 ± 0.034%·h -1 ), with no differences between conditions during either period or throughout the entire (0-4 h) postprandial period (time-condition interactions; all P > 0.05).

CONCLUSIONS

Ingestion of a novel plant-based protein blend stimulates postexercise MyoPS to an equivalent extent as whey protein, demonstrating the utility of plant protein blends to optimize postexercise skeletal muscle reconditioning.

Traditional uses, phytochemicals, and biological properties of Saba senegalensis

The fruit of Saba senegalensis is respectively known among local folks in Ghana, Senegal, and Burkina Faso as εsononantin, maad and weda. The plant has been used traditionally, ethnobotanically, and medicinally in most West African countries. The phytochemicals that have been discovered in various extracts of S. senegalensis parts include alkaloids, coumarins, anthracene glycosides, anthocyanosides, anthocyanins, coumarins, flavonoids, saponins, saponin glycosides, sterols, condensed tannins, tannins, triterpenes, and triterpenoids. Presently, isolation and characterisation of phytochemicals from various parts of S. senegalensis has not been fully explored since scientists have isolated only two steroidal alkaloids from the stem of the plant namely Irehine and Homoandrost-9-ene-17β,17aβ-diol-3β-(methylamino)-17aα-methyl-12-one. The phytochemicals have shown biological properties such as anti-oxidant, anti-inflammatory, anthelmintic, anti-microbial, analgesic, larvicidal, ovicidal, myostimulant, hypotensive, anti-diabetic, anti-lipid peroxidation and anti-mycobacterial effects. Additionally, isolation and characterisation of medicinally beneficial phytochemicals from various parts of the plant, namely latex, leaf, stem, flower, root, fruit, and bark should be comprehensively investigated. Thus, this current review summarises the traditional uses, phytochemicals, and biological properties of various parts of the plant.

Dietary jack bean (Canavalia ensiformis L.) supplementation enhanced intestinal health by modulating intestinal integrity and immune responses of broiler chickens

This study investigated the influence of supplementing with jack beans on jejunal morphology, cecal short-chain fatty acids production, gene expression both of pro- and anti-inflammatory cytokines and tight junctions. Four treatment groups including 288 Indian River chicks that were one day old were randomized at random. While the treatment groups received jack bean supplementation at levels of 5 %, 10 %, and 15 %, the control group (0 %) was given a basal diet. For 11-35 days, each treatment consisted of 8 pens with 9 birds each. Supplementing with jack beans significantly enhanced butyrate production (P < 0.001), while at 10 % supplementation did not differ from control. Villus height (VH) and the ratio (VH:CD) were significantly (P < 0.001) increased by dietary treatments, while villus width (VW) and crypt depth (CD) were significantly (P < 0.05) decreased. TLR-3, TNF-a, and IL-6 were all significantly (P < 0.001) increased by dietary supplementation. However, at 15 %, TLR-3 and IL-6 were same with control. IL-18 was significantly (P < 0.05) decreased at 15 %. IL-10 decreased significantly (P < 0.001), but at 10 % same with control. At 5 and 10 %, IL-13 increased significantly (P < 0.001), whereas dietary treatments decreased at 15 % compared to control. Although ZO1 decreased significantly (P < 0.001) and OLCN increased significantly (P < 0.001), both ZO1 and OCLN were not significantly different from the control at 15 %. Dietary treatments significantly (P < 0.001) increased CLDN1 but did not differ from the control at 10 %. JAM2 decreased significantly (P < 0.001) with dietary treatments. In conclusion, jack bean supplementation may increase broiler chicken performance and intestinal health due to butyrate production. It may affect intestinal morphology and integrity by upregulating a tight junction protein gene. Jack beans also impacted jejunum immune responses and inflammatory cytokine gene expression.

Bacterial Degradation of Antinutrients in Foods: The Genomic Insight

Antinutrients, also known as anti-nutritional factors (ANFs), are compounds found in many plant-based foods that can limit the bioavailability of nutrients or can act as precursors to toxic substances. ANFs have controversial effects on human health, depending mainly on their concentration. While the positive effects of these compounds are well documented, the dangers they pose and the approaches to avoid them have not been discussed to the same extent. There is no dispute that many ANFs negatively alter the absorption of vitamins, minerals, and proteins in addition to inhibiting some enzyme activities, thus negatively affecting the bioavailability of nutrients in the human body. This review discusses the chemical properties, plant bioavailability, and deleterious effects of anti-minerals (phytates and oxalates), glycosides (cyanogenic glycosides and saponins), polyphenols (tannins), and proteinaceous ANFs (enzyme inhibitors and lectins). The focus of this study is on the possibility of controlling the amount of ANF in food through fermentation. An overview of the most common biochemical pathways for their microbial reduction is provided, showing the genetic basis of these phenomena, including the active enzymes, the optimal conditions of action, and some data on the regulation of their synthesis.

Effect of soybean and seaweed-based diets on growth performance, feed utilization, and gut microbiota of tilapia: A systematic review and meta-analysis

Tilapia, a significant aquaculture species globally, relies heavily on feed for its production. While numerous studies have investigated the impact of soybean and seaweed-based diets on tilapia, a comprehensive understanding remains elusive. This review aimed at evaluating and synthesizing the existing literature on these diets' effects, focusing on growth performance, feed utilization, and gut microbiota. A systematic search of databases was conducted using Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines and a total of 57 studies were included in the qualitative analysis and 24 in the meta-analysis. The results indicated that soybean-based diets, at a 59.4% inclusion level improved the Specific Growth Rate (SGR) of tilapia with an effect size of -2.14 (95% CI: -2.92, -1.37; p < 0.00001; I2 = 99%) and did not improve the feed conversion rate (FCR), as the effect size was 1.80 (95% CI: 0.72, 2.89; p = 0.001; I2 = 100%). For seaweed-based diets, at a 15,9% inclusion level did not improve SGR, with an effect size of -0.74 (95% CI: -1.70, 0.22; p = 0.13; I2 = 99%), and the FCR with an effect size of -0.70 (95% CI: -1.94, 0.54; p = 0.27; I2 = 100%). Regarding the gut microbiota, was noted a lack of studies meeting the inclusion criteria for tilapia. However, findings from studies on other farmed fishes suggested that soybean and seaweed-based diets could have diverse effects on gut microbiota composition and promote the growth of beneficial microbiota. This study suggests that incorporating soybean-based diets at 59.4% inclusion can improve the SGR of tilapia. Seaweed-based diets, while not demonstrating improvement in the analyzed parameters with an inclusion level of 15.9%, have the potential to contribute to the sustainability of the aquaculture industry when incorporated at lower levels.

Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions

As the lack of resources required to meet the demands of a growing population is increasingly evident, plant-based diets can be seen as part of the solution, also addressing ethical, environmental, and health concerns. The rise of vegetarian and vegan food regimes is a powerful catalyzer of a transition from animal-based diets to plant-based diets, which foments the need for innovation within the food industry. Vegetables and fruits are a rich source of protein, and bioactive compounds such as dietary fibres and polyphenols and can be used as technological ingredients (e.g., thickening agents, emulsifiers, or colouring agents), while providing health benefits. This review provides insight on the potential of plant-based ingredients as a source of alternative proteins, dietary fibres and antioxidant compounds, and their use for the development of food- and alternative plant-based products. The application of these ingredients on meat analogues and their impact on health, the environment and consumers' acceptance are discussed. Given the current knowledge on meat analogue production, factors like cost, production and texturization techniques, upscaling conditions, sensory attributes and nutritional safety are factors that require further development to fully achieve the full potential of plant-based meat analogues.

Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools

Pulses are considered superfoods for the future world due to their properties, but they require processing to reduce antinutritional factors (ANFs) and increase bioactivity. In this study, bean flour (Phaseolus vulgaris L.) was fermented under different conditions (addition of Lactiplantibacillus plantarum CRL 2211 and/or Weissella paramesenteroides CRL 2182, temperature, time and dough yield) to improve its nutri-functional quality. Fermentation for 24 h at 37 °C with the mixed starter increased the lactic acid bacteria (LAB) population, acidity, polyphenol content (TPC) and ANF removal more than spontaneous fermentation. Statistical and rep-PCR analysis showed that fermentation was mainly conducted by Lp. plantarum CRL 2211. Metabolic modeling revealed potential cross-feeding between Lp. plantarum and W. paramesenteroides, while the molecular docking and dynamic simulation of LAB tannases and proteinases involved in ANF removal revealed their chemical affinity to gallocatechin and trypsin inhibitors. Fermentation was better than soaking, germination and cooking for enhancing bean flour properties: it increased the free amino acids content by 50% by releasing glutamine, glutamic acid, arginine, leucine and lysine and modified TPC by increasing gallic acid and decreasing caffeic, ferulic and vanillic acids and quercetin-3-glucoside. The combination of experimental and simulation data may help us to understand fermentation processes and to design products with desirable features.

Modulation of gut microbiota composition and predicted metabolic capacity after nutritional programming with a plant-rich diet in Atlantic salmon (Salmo salar): insights across developmental stages

To promote sustainable aquaculture, the formulation of Atlantic salmon (Salmo salar) feeds has changed in recent decades, focusing on replacing standard marine-based ingredients with plant-based alternatives, increasingly demonstrating successful outcomes in terms of fish performance. However, little is known about how these plant-based diets may impact the gut microbiota at first feeding and onwards. Nutritional programming (NP) is one strategy applied for exposing fish to a plant-based (V) diet at an early stage in life to promote full utilisation of plant-based ingredients and prevent potential adverse impacts of exposure to a plant-rich diet later in life. We investigated the impact of NP on gut microbiota by introducing fish to plant ingredients (V fish) during first feeding for a brief period of two weeks (stimulus phase) and compared those to fish fed a marine-based diet (M fish). Results demonstrated that V fish not only maintained growth performance at 16 (intermediate phase) and 22 (challenge phase) weeks post first feeding (wpff) when compared to M fish but also modulated gut microbiota. PERMANOVA general effects revealed gut microbiota dissimilarity by fish group (V vs. M fish) and phases (stimulus vs. intermediate vs. challenge). However, no interaction effect of both groups and phases was demonstrated, suggesting a sustained impact of V diet (nutritional history) on fish across time points/phases. Moreover, the V diet exerted a significant cumulative modulatory effect on the Atlantic salmon gut microbiota at 16 wpff that was not demonstrated at two wpff, although both fish groups were fed the M diet at 16 wpff. The nutritional history/dietary regime is the main NP influencing factor, whereas environmental and host factors significantly impacted microbiota composition in M fish. Microbial metabolic reactions of amino acid metabolism were higher in M fish when compared to V fish at two wpff suggesting microbiota played a role in digesting the essential amino acids of M feed. The excessive mucin O-degradation revealed in V fish at two wpff was mitigated in later life stages after NP, suggesting physiological adaptability and tolerance to V diet. Future studies are required to explore more fully how the microbiota functionally contributes to the NP.

Cold plasma: Unveiling its impact on hydration, rheology, nutritional, and anti-nutritional properties in food materials - An overview

Non-thermal technologies, primarily employed for microbial inactivation and quality preservation in foods, have seen a surge in interest, with non-thermal plasma garnering particular attention. Cold plasma exhibits promising outcomes, including enhanced germination, improved functional and rheological properties, and microorganism destruction. This has sparked increased exploration across various domains, notably in hydration and rheological properties for creating new products. This review underscores the manifold benefits of applying cold plasma to diverse food materials, such as cereal and millet flours, and gums. Notable improvements encompass enhanced functionality, modified color parameters, altered rheological properties, and reduced anti-nutritional factors. The review delves into mechanisms like starch granule fragmentation, elucidating how these processes enhance the physical and structural properties of food materials. While promising for high-quality food development, overcoming challenges in scaling up production and addressing legal issues is essential for the technology's commercialization.

Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review

This review focuses on changes in nutrition and functional properties of protein-rich foods, primarily attributed to alterations in protein structures. We provide a comprehensive overview and comparison of commonly used laboratory methods for protein structure identification, aiming to offer readers a convenient understanding of these techniques. The review covers a range of detection technologies employed in food protein analysis and conducts an extensive comparison to identify the most suitable method for various proteins. While these techniques offer distinct advantages for protein structure determination, the inherent complexity of food matrices presents ongoing challenges. Further research is necessary to develop and enhance more robust detection methods to improve accuracy in protein conformation and structure analysis.

Licuri Kernel (Syagrus coronata (Martius) Beccari): A Promising Matrix for the Development of Fermented Plant-Based Kefir Beverages

New licuri-based kefir beverages were obtained using water kefir grains as fermentation inoculum (1, 2.5, and 5%) under different fermentation times (24 and 48 h). Metagenomic sequencing of the kefir grains adapted to the aqueous licuri extract revealed Lactobacillus hilgardii and Brettanomyces bruxellensis to be predominant in this inoculum. The excellent adaptation of the kefir grains to the licuri extract raised the possibility of prebiotic action of these almonds. The beverages showed acidity values between 0.33 ± 0.00 and 0.88 ± 0.00 mg lactic acid/100 mL and pH between 3.52 ± 0.01 and 4.29 ± 0.04. The viability of lactic acid bacteria in the fermented beverages was equal to or greater than 108 CFU/mL, while yeasts were between 104 and 105 CFU/mL. There were significant differences (p < 0.05) in the proximate composition of the formulations, especially in the protein (1.37 ± 0.33-2.16 ± 0.84) and carbohydrate (5.86 ± 0.19-11.51 ± 1.26) contents. In addition, all the samples showed good stability in terms of acidity, pH, and viability for LAB and yeasts during 28 days of storage (4 °C). Overall, the beverages showed a dominant yellow-green color, non-Newtonian pseudoplastic behavior, and high mean scores in the sensory evaluation. This study provided evidence of the emerging potential of licuri in the plant-based beverage industry.

Bioactive compounds of peanut skin in prevention and adjunctive treatment of chronic non-communicable diseases

The global prevalence of cancer continues to increase, so does its mortality. Strategies that can prevent/treat this condition are therefore required, especially low-cost and low-toxicity strategies. Bioactive compounds of plant origin have been presented as a good alternative. In this scenario, due to its abundant polyphenolic content (around 60 to 120 times greater than that of the grain), peanut skin by-products stand out as a sustainable source of food bioactives beneficial to human health. Investigated studies highlighted the importance of peanut skin for human health, its phytochemical composition, bioactivity and the potential for prevention and/or adjuvant therapy in cancer, through the advanced search for articles in the Virtual Health Library (VHL), Science direct and the Mourisco platform of the FioCruz Institute, from 2012 to 2022. Using the keywords, "peanut skin" AND "cancer" AND NOT "allergy", the words "peanut testa" and "peanut peel" were included replacing "peanut skin". 18 articles were selected from Plataforma Mourisco, 26 from Science Direct and 26 from VHL. Of these, 7 articles evaluated aspects of cancer prevention and/or treatment. Promising benefits were found in the prevention/treatment of chronic non-communicable diseases in the use of peanut and peanut skin extracts, such as cholesterolemia and glucose control, attenuation of oxidative stress and suppressive action on the proliferation and metabolism of cancer cells.

Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources

This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.

Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing

The plant-based food market is rapidly growing, offering innovative options to meet consumer expectations. However, a comprehensive analysis of the nutritional quality of these foods is lacking. We aimed to characterize industrial plant-based food products' nutritional value and degree of processing. A cross-sectional study was conducted on two market-leading Portuguese food retail chains by assessing the nutritional composition of all the available pre-packaged plant-based food products (n = 407). These products were categorized into meal alternatives, dairy alternatives, and other products containing dairy/meat alternative ingredients including ready meals and desserts. The products' nutritional quality was assessed according to the cut-offs established by the Portuguese Directorate General of Health [DGS] on total fat, saturated fat, sugar, and salt, and considering the degree of processing using NOVA classification. One-tenth of the products were classified as having a high total fat, saturated fat, sugars, or salt content. In some sub-categories, half of foods were classified as high in saturated fat, and over two-thirds were considered high salt products. Less than one-third exhibit a good nutritional profile based on the national cut-offs. A total of 84.3% of plant-based food products were ultra-processed. These findings emphasize the need to improve the nutritional profile of plant-based options.

Structural evolution of pea-derived albumins during pH and heat treatment studied with light and X-ray scattering

Pea albumins are found in the side stream during the isolation of pea proteins. They are soluble at acidic pH and have functional properties which differ from their globulin counterparts. In this study, we have investigated the aggregation and structural changes occurring to pea albumins under different environmental conditions, using a combination of size-exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALS) and small-angle X-ray scattering (SAXS). Albumins were extracted from a dry fractionated pea protein concentrate by precipitating the globulin fraction at acidic pH. The albumins were then studied at different pH (3, 4, 4.5, 7, 7.5, and 8) values. The effect of heating at 90 °C for 1, 3, and 5 min on their structural changes was investigated using SAXS. In addition, size exclusion of the albumins showed 4 distinct populations, depending on pH and heating conditions, with two large aggregates peaks (∼250 kDa): a dimer peak (∼24 kDa) containing predominantly pea albumin 2 (PA2), and a monomer peak of a molar mass of about 12 kDa (PA1). X-ray scattering intensities as a function of q were modeled as polydisperse spheres, and their aggregation was followed as a function of heating time. Albumins was most stable at pH 3, showing no aggregation during heat treatment. While albumins at pH 7.5 and 8 showed aggregation after heating, solutions at pH 4, 4.5, and 7 already contained aggregates even before heating. This work provides new knowledge on the overall structural development of albumins under different environmental conditions, improving our ability to employ these as future ingredients in foods.

Ingestion of a variety of non-animal-derived dietary protein sources results in diverse postprandial plasma amino acid responses which differ between young and older adults

Whole-body tissue protein turnover is regulated, in part, by the postprandial rise in plasma amino acid concentrations, although minimal data exist on the amino acid response following non-animal-derived protein consumption. We hypothesised that the ingestion of novel plant- and algae-derived dietary protein sources would elicit divergent plasma amino acid responses when compared with vegan- and animal-derived control proteins. Twelve healthy young (male (m)/female (f): 6/6; age: 22 ± 1 years) and 10 healthy older (m/f: 5/5; age: 69 ± 2 years) adults participated in a randomised, double-blind, cross-over trial. During each visit, volunteers consumed 30 g of protein from milk, mycoprotein, pea, lupin, spirulina or chlorella. Repeated arterialised venous blood samples were collected at baseline and over a 5-h postprandial period to assess circulating amino acid, glucose and insulin concentrations. Protein ingestion increased plasma total and essential amino acid concentrations (P < 0·001), to differing degrees between sources (P < 0·001), and the increase was further modulated by age (P < 0·001). Postprandial maximal plasma total and essential amino acid concentrations were highest for pea (2828 ± 106 and 1480 ± 51 µmol·l-1) and spirulina (2809 ± 99 and 1455 ± 49 µmol·l-1) and lowest for chlorella (2053 ± 83 and 983 ± 35 µmol·l-1) (P < 0·001), but were not affected by age (P > 0·05). Postprandial total and essential amino acid availabilities were highest for pea, spirulina and mycoprotein and lowest for chlorella (all P < 0·05), but no effect of age was observed (P > 0·05). The ingestion of a variety of novel non-animal-derived dietary protein sources elicits divergent plasma amino acid responses, which are further modulated by age.

The Potential Systemic Role of Diet in Dental Caries Development and Arrest: A Narrative Review

Current conceptualizations of dental caries etiology center primarily on the local role of sugar, starch, or other fermentable carbohydrates on tooth enamel demineralization-a well-established and empirically supported mechanism. However, in addition to this mechanism, studies dating back to the early 1900s point to an important systemic role of diet and nutrition, particularly from pasture-raised animal-source foods (ASF), in dental caries etiology and arrest. Findings from animal and human studies suggest that adherence to a diet high in calcium, phosphorus, fat-soluble vitamins A and D, and antioxidant vitamin C, as well as low in phytates, may contribute to arrest and reversal of dental caries, particularly among children. Furthermore, findings from observational and experimental studies of humans across the life-course suggest that fat-soluble vitamins A, D, and K2 may interact to protect against dental caries progression, even within a diet that regularly contains sugar. While these historic studies have not been revisited in decades, we emphasize the need for them to be reinvestigated and contextualized in the 21st century. Specifically, methodologically rigorous studies are needed to reinvestigate whether historical knowledge of systemic impacts of nutrition on dental health can help to inform current conceptualizations of dental caries etiology, prevention, and arrest.

In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins

Growing demand for sustainable, plant-based protein sources has stimulated interest in new ingredients for food enrichment. This study investigates the nutritional and digestive implications of enriching wheat dough with RuBisCO, in comparison to pea protein-enriched and gluten-enriched doughs. The protein quality and digestibility of these enriched doughs were analysed through dough characterization, in vitro digestion experiments and biochemical analysis of digesta. Our findings indicate that an enrichment at 10% of RuBisCO or pea proteins improves the chemical score and the in vitro PDCAAS (IV-PDCAAS) score of wheat dough as compared to the control dough. Digestibility assays suggest that RuBisCO introduction modifies the protein hydrolysis kinetics: the nitrogen release is lower during gastric digestion but larger during intestinal digestion than other samples. The analysis of the protein composition of the soluble and insoluble parts of digesta, using size-exclusion chromatography, reveals that the protein network in RuBisCO-enriched dough is more resistant to gastric hydrolysis than the ones of other doughs. Indeed, non-covalently bound peptides and disulfide-bound protein aggregates partly composed of RuBisCO subunits remain insoluble at the end of the gastric phase. The digestion of these protein structures is then mostly performed during the intestinal phase. These results are also discussed in relation to the digestive enzymatic cleavage sites, the presence of potential enzyme inhibitors, the protein aggregation state and the secondary structures of the protein network in each dough type.

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

In recent decades, scarcity of available resources, population growth and the widening in the consumption of processed foods and of animal origin have made the current food system unsustainable. High-income countries have shifted towards food consumption patterns which is causing an increasingly process of environmental degradation and depletion of natural resources, with the increased incidence of malnutrition due to excess (obesity and non-communicable disease) and due to chronic food deprivation. An urgent challenge is, therefore, to move towards more healthy and sustainable eating choices and reorientating food production and distribution to obtain a human and planetary health benefit. In this regard, legumes represent a less expensive source of nutrients for low-income countries, and a sustainable healthier option than animal-based proteins in developed countries. Although legumes are the basis of many traditional dishes worldwide, and in recent years they have also been used in the formulation of new food products, their consumption is still scarce. Common beans, which are among the most consumed pulses worldwide, have been the focus of many studies to boost their nutritional properties, to find strategies to facilitate cultivation under biotic/abiotic stress, to increase yield, reduce antinutrients contents and rise the micronutrient level. The versatility of beans could be the key for the increase of their consumption, as it allows to include them in a vast range of food preparations, to create new formulations and to reinvent traditional legume-based recipes with optimal nutritional healthy characteristics.

A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)

In this study, we conducted an analysis of the differences in nutrient composition and protein structure among various fermented soybean products and their impacts on the gut microbiota of rats. Conventional physicochemical analysis was employed to analyze the fundamental physicochemical composition of the samples. Additionally, we utilized high-performance liquid chromatography and ELISA techniques to quantify the presence of antinutritional compounds. Fourier infrared spectroscopy was applied to delineate the protein structure, while 16 s rRNA gene sequencing was conducted to evaluate alterations in gut microbiota abundance. Subsequently, KEGG was utilized for metabolic pathway analysis. Our findings revealed that fermented soybean products improved the nutritional profile of soybeans. Notably, Douchi exhibited the highest protein content at 52.18 g/100 g, denoting a 26.58 % increase, whereas natto showed a 24.98 % increase. Douchi and natto demonstrated the most substantial relative amino acid content, comprising 50.86 % and 49.04 % of the total samples, respectively. Moreover, the levels of antinutritional factors markedly decreased post-fermentation. Specifically, the α-helix content in doujiang decreased by 13.87 %, while the random coil content in soybean yogurt surged by 132.39 %. Rats that were fed FSP showcased notable enhancements in gut microbiota and associated metabolic pathways. A strong correlation was observed between nutrient composition, protein structure, and gut microbiota abundance. This study furnishes empirical evidence supporting the heightened nutritional attributes of FSPs.

Surface Engineering of Escherichia coli to Display Its Phytase (AppA) and Functional Analysis of Enzyme Activities

Escherichia coli phytase (AppA) is widely used as an exogenous enzyme in monogastric animal feed mainly because of its ability to degrade phytic acid or its salt (phytate), a natural source of phosphorus. Currently, successful recombinant production of soluble AppA has been achieved by gene overexpression using both bacterial and yeast systems. However, some methods for the biomembrane immobilization of phytases (including AppA), such as surface display on yeast cells and bacterial spores, have been investigated to avoid expensive enzyme purification processes. This study explored a homologous protein production approach for displaying AppA on the cell surface of E. coli by engineering its outer membrane (OM) for extracellular expression. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of total bacterial lysates and immunofluorescence microscopy of non-permeabilized cells revealed protein expression, whereas activity assays using whole cells or OM fractions indicated functional enzyme display, as evidenced by consistent hydrolytic rates on typical substrates (i.e., p-nitrophenyl phosphate and phytic acid). Furthermore, the in vitro results obtained using a simple method to simulate the gastrointestinal tract of poultry suggest that the whole-cell biocatalyst has potential as a feed additive. Overall, our findings support the notion that biomembrane-immobilized enzymes are reliable for the hydrolysis of poorly digestible substrates relevant to animal nutrition.

The Ethiopian snack food ('Kolo'): Existing knowledge and research directions on processing practices, quality and consumption

'Kolo' is an Ethiopian well-roasted and dehulled barely snack food eaten alone or mixed with other roasted grains with a relatively long shelf life. It is an ancient and staple Ethiopian snack food that is being introduced around the globe. Traditionally, Kolo has been prepared by Ethiopian mothers. However, there is a scarcity of documented information about the nutritional profile, consumption status and effect of processing conditions on quality of Kolo. Therefore, the aim of this review is to access the indigenous processing practices, consumption status and the effect of processing conditions in quality of Kolo. The review discussed in detail the raw materials, processing steps, nutritional status, anti-nutritional factors, digestability and functional properties of Kolo from publications from the last thirty years. Due to the high temperature processing condition, the presence of acrylamide is highly likely and this may affect the safety of Kolo. The anti-nutritional factors in Kolo may affect the nutritional quality of Kolo due to the inaccessibility of nutrients. This information could have a significant contribution for future researchers, policy makers, society and producers. In conclusion, there is a need to get more tangible information about the quality and safety of Kolo through well designed scientific research to safeguard the wellbeing of the society.

A Novel Trypsin Kunitz-Type Inhibitor from Cajanus cajan Leaves and Its Inhibitory Activity on New Cancer Serine Proteases and Its Effect on Tumor Cell Growth

A novel trypsin inhibitor from Cajanus cajan (TIC) fresh leaves was partially purified by affinity chromatography. SDS-PAGE revealed one band with about 15 kDa with expressive trypsin inhibitor activity by zymography. TIC showed high affinity for trypsin (Ki = 1.617 μM) and was a competitive inhibitor for this serine protease. TIC activity was maintained after 24 h of treatment at 70 °C, after 1 h treatments with different pH values, and β-mercaptoethanol increasing concentrations, and demonstrated expressive structural stability. However, the activity of TIC was affected in the presence of oxidizing agents. In order to study the effect of TIC on secreted serine proteases, as well as on the cell culture growth curve, SK-MEL-28 metastatic human melanoma cell line and CaCo-2 colon adenocarcinoma was grown in supplemented DMEM, and the extracellular fractions were submitted salting out and affinity chromatography to obtain new secreted serine proteases. TIC inhibited almost completely, 96 to 89%, the activity of these serine proteases and reduced the melanoma and colon adenocarcinoma cells growth of 48 and 77% respectively. Besides, it is the first time that a trypsin inhibitor was isolated and characterized from C. cajan leaves and cancer serine proteases were isolated and partial characterized from SK-MEL-28 and CaCo-2 cancer cell lines. Furthermore, TIC shown to be potent inhibitor of tumor protease affecting cell growth, and can be one potential drug candidate to be employed in chemotherapy of melanoma and colon adenocarcinoma.

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.

Dietary Polyphenols: Review on Chemistry/Sources, Bioavailability/Metabolism, Antioxidant Effects, and Their Role in Disease Management

Polyphenols, as secondary metabolites ubiquitous in plant sources, have emerged as pivotal bioactive compounds with far-reaching implications for human health. Plant polyphenols exhibit direct or indirect associations with biomolecules capable of modulating diverse physiological pathways. Due to their inherent abundance and structural diversity, polyphenols have garnered substantial attention from both the scientific and clinical communities. The review begins by providing an in-depth analysis of the chemical intricacies of polyphenols, shedding light on their structural diversity and the implications of such diversity on their biological activities. Subsequently, an exploration of the dietary origins of polyphenols elucidates the natural plant-based sources that contribute to their global availability. The discussion extends to the bioavailability and metabolism of polyphenols within the human body, unraveling the complex journey from ingestion to systemic effects. A central focus of the review is dedicated to unravelling the antioxidant effects of polyphenols, highlighting their role in combating oxidative stress and associated health conditions. The comprehensive analysis encompasses their impact on diverse health concerns such as hypertension, allergies, aging, and chronic diseases like heart stroke and diabetes. Insights into the global beneficial effects of polyphenols further underscore their potential as preventive and therapeutic agents. This review article critically examines the multifaceted aspects of dietary polyphenols, encompassing their chemistry, dietary origins, bioavailability/metabolism dynamics, and profound antioxidant effects. The synthesis of information presented herein aims to provide a valuable resource for researchers, clinicians, and health enthusiasts, fostering a deeper understanding of the intricate relationship between polyphenols and human health.

Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm

When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as 'The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product', plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as 'the functional outcome of specific component(s) as part of a specific product matrix'. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.

Are oilseeds a new alternative protein source for human nutrition?

This review focuses on the potential use, nutritional value and beneficial health effects of oilseeds as a source of food protein. The process of extracting oil from oilseeds produces a by-product that is rich in proteins and other valuable nutritional and bioactive components. This product is primarily used for animal feed. However, as the demand for proteins continues to rise, plant-based proteins have a real success in food applications. Among the different plant protein sources, oilseeds could be used as an alternative protein source for human diet. The data we have so far show that oilseeds present a protein content of up to 40% and a relatively well-balanced profile of amino acids with sulphur-containing amino acids. Nevertheless, they tend to be deficient in lysine and rich in anti-nutritional factors (ANFs), which therefore means they have lower anabolic potential than animal proteins. To enhance their nutritional value, oilseed proteins can be combined with other protein sources and subjected to processes such as dehulling, heating, soaking, germination or fermentation to reduce their ANFs and improve protein digestibility. Furthermore, due to their bioactive peptides, oilseeds can also bring health benefits, particularly in the prevention and treatment of diabetes, obesity and cardiovascular diseases. However, additional nutritional data are needed before oilseeds can be endorsed as a protein source for humans.