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Sharma E, Lal P, Kumar A, Prasad K, Tiwari RK, Lal MK, Kumar R. Colourful staples on your table: Unus ex genere suo. Food Res Int 2024; 191:114715. [PMID: 39059963 DOI: 10.1016/j.foodres.2024.114715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 06/22/2024] [Accepted: 06/28/2024] [Indexed: 07/28/2024]
Abstract
The positive health benefits of colored staples have led to a significant increase in interest in them as healthy food ingredients. Numerous in vitro and in vivo studies have demonstrated that colored cereals are rich in antioxidants, carotenoids, and xanthophylls, which are widely used as natural additives in the food industry. Additionally, shifts in consumer preferences have led to a preference for nutritionally balanced diets over traditional high-energy ones. Thus, colored cereals offer additional nutritional value that has been previously untapped. Besides providing essential nutrients, these natural pigments also have the potential to replace synthetic colors and food additives. This review aims to provide insights into the nutritional value of various colored staples compared to conventional starchy staples and their associated health benefits. Colored staples can be incorporated into daily diets, offering a nutritious and healthful addition to the table.
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Affiliation(s)
- Eshita Sharma
- Department of Molecular Biology and Biochemistry, Guru Nanak Dev University, Amritsar, India
| | - Priyanka Lal
- Department of Agricultural Economics and Extension, School of Agriculture, Lovely Professional University, Jalandhar GT Road (NH1), Phagwara, India
| | - Awadhesh Kumar
- Division of Crop Physiology and Biochemistry, ICAR-National Rice Research Institute, Cuttack, India
| | - Killi Prasad
- Department of Horticulture, Tirhut College of Agriculture, Dr. Rajendra Prasad Central Agricultural University, Pusa, Bihar, India
| | - Rahul Kumar Tiwari
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India; ICAR-Indian Institute of Sugarcane Research, Lucknow, Uttar Pradesh, India
| | - Milan Kumar Lal
- Division of Crop Physiology and Biochemistry, ICAR-National Rice Research Institute, Cuttack, India; ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India.
| | - Ravinder Kumar
- ICAR-Central Potato Research Institute, Shimla, Himachal Pradesh, India; ICAR-Indian Agricultural Research Institute, New Delhi, India.
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2
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Lampová B, Doskočil I, Šmíd P, Kouřimská L. Comparison of Cricket Protein Powder and Whey Protein Digestibility. Molecules 2024; 29:3598. [PMID: 39125003 PMCID: PMC11313836 DOI: 10.3390/molecules29153598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2024] [Revised: 07/26/2024] [Accepted: 07/29/2024] [Indexed: 08/12/2024] Open
Abstract
With the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder. Cricket protein powder had a slightly lower protein content but higher fat content than whey protein powder. Although both contained all essential amino acids, their quantities varied. The most abundant essential amino acid was leucine in both samples. The essential amino acid index (EAAI) for cricket protein powder reached 79% when utilising crude protein for calculation. When using the amino acid sum calculation method, it increased by nearly 13%. The EAAI for whey protein was then 94% when calculated based on crude protein, with a slight increase observed when using the amino acid sum calculation method. Cricket protein exhibited a gradual increase in digestibility during intestinal digestion, reaching nearly 80%, whereas whey protein digestibility surpassed 97%. Despite the lower digestibility of cricket protein compared with whey protein, it remains sufficiently high for consideration as a valuable protein source. This study highlights the potential of cricket proteins and underscores the importance of assessing their protein content and digestibility in evaluating their nutritional value.
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Affiliation(s)
- Barbora Lampová
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (I.D.); (L.K.)
| | - Ivo Doskočil
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (I.D.); (L.K.)
| | - Petr Šmíd
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic;
| | - Lenka Kouřimská
- Department of Microbiology, Nutrition and Dietetics, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamycka 129, 165 00 Prague, Czech Republic; (I.D.); (L.K.)
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Singh SK, Singhal S, Jaiswal P, Basu U, Sahi AN, Singh AM. Physico-Chemical and Rheological Trait-Based Identification of Indian Wheat Varieties Suitable for Different End-Uses. Foods 2024; 13:1125. [PMID: 38611429 PMCID: PMC11011969 DOI: 10.3390/foods13071125] [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: 02/05/2024] [Revised: 03/13/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
India has increased its wheat production phenomenally in the last two decades and it now has a buffer stock of 9.7 million tonnes. However, despite the release of several wheat cultivars, the end-use quality traits of Indian wheat varieties have not been explored in-depth to determine the increasing demand of the domestic processing industry as well as export. In this study, 55 wheat genotypes including 47 released varieties, and 8 genetic stocks were grown along with 10 Australian varieties grown during cropping seasons: 2019-2020 and 2020-2021 and diversity in different physiochemical and rheological traits was evaluated. They showed considerable diversity in all the quality traits studied. However, very few genotypes could be found suitable for any one end-use. Five genotypes were found to possess four to five traits for superior bread-making quality. Two varieties and three advanced breeding lines had up to four good chapati quality traits. None of the released varieties investigated had suitable traits for biscuit making; however, two breeding lines possessed requisite quality traits suitable for biscuit making. It is, therefore, concluded that systematic breeding efforts are required to develop genotypes that bring together the most important quality traits in a single genotype to be suitable for domestic industry as well as for export.
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Affiliation(s)
- Sumit Kumar Singh
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Shaily Singhal
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
| | - Praful Jaiswal
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Umer Basu
- College of Plant Protection, Northwest A & F University, Yangling 712100, China;
- Key Laboratory of Integrated Pest Management on Crops in Northwestern Loess Plateau, Ministry of Agriculture and Rural Affairs, Yangling 712100, China
- Key Laboratory of Plant Protection Resources & Pest Management, Ministry of Education, Yangling 712100, China
| | - Anant Narayan Sahi
- Amity Institute of Biotechnology, Amity University, Noida 201313, India; (P.J.); (A.N.S.)
| | - Anju Mahendru Singh
- Grain Quality Laboratory, Division of Genetics, ICAR-Indian Agricultural Research Institute, New Delhi 110012, India; (S.K.S.); (S.S.)
- Division of Germplasm Conservation, ICAR-National Bureau of Plant Genetic Resources, New Delhi 110012, India
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Lavoignat M, Cassan C, Pétriacq P, Gibon Y, Heumez E, Duque C, Momont P, Rincent R, Blancon J, Ravel C, Le Gouis J. Different wheat loci are associated to heritable free asparagine content in grain grown under different water and nitrogen availability. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2024; 137:46. [PMID: 38332254 DOI: 10.1007/s00122-024-04551-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 01/07/2024] [Indexed: 02/10/2024]
Abstract
KEY MESSAGE Different wheat QTLs were associated to the free asparagine content of grain grown in four different conditions. Environmental effects are a key factor when selecting for low acrylamide-forming potential. The amount of free asparagine in grain of a wheat genotype determines its potential to form harmful acrylamide in derivative food products. Here, we explored the variation in the free asparagine, aspartate, glutamine and glutamate contents of 485 accessions reflecting wheat worldwide diversity to define the genetic architecture governing the accumulation of these amino acids in grain. Accessions were grown under high and low nitrogen availability and in water-deficient and well-watered conditions, and plant and grain phenotypes were measured. Free amino acid contents of grain varied from 0.01 to 1.02 mg g-1 among genotypes in a highly heritable way that did not correlate strongly with grain yield, protein content, specific weight, thousand-kernel weight or heading date. Mean free asparagine content was 4% higher under high nitrogen and 3% higher in water-deficient conditions. After genotyping the accessions, single-locus and multi-locus genome-wide association study models were used to identify several QTLs for free asparagine content located on nine chromosomes. Each QTL was associated with a single amino acid and growing environment, and none of the QTLs colocalised with genes known to be involved in the corresponding amino acid metabolism. This suggests that free asparagine content is controlled by several loci with minor effects interacting with the environment. We conclude that breeding for reduced asparagine content is feasible, but should be firmly based on multi-environment field trials. KEY MESSAGE Different wheat QTLs were associated to the free asparagine content of grain grown in four different conditions. Environmental effects are a key factor when selecting for low acrylamide-forming potential.
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Affiliation(s)
- Mélanie Lavoignat
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France
- AgroParisTech, 75005, Paris, France
| | - Cédric Cassan
- Université Bordeaux, INRAE, UMR 1332 BFP, 33883, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Pierre Pétriacq
- Université Bordeaux, INRAE, UMR 1332 BFP, 33883, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | - Yves Gibon
- Université Bordeaux, INRAE, UMR 1332 BFP, 33883, Villenave d'Ornon, France
- Bordeaux Metabolome, MetaboHUB, PHENOME-EMPHASIS, 33140, Villenave d'Ornon, France
| | | | | | | | - Renaud Rincent
- Université Paris-Saclay, INRAE, CNRS, AgroParisTech, GQE - Le Moulon, 91190, Gif-sur-Yvette, France
| | - Justin Blancon
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France
| | - Catherine Ravel
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France
| | - Jacques Le Gouis
- Université Clermont Auvergne, INRAE, UMR1095 GDEC, 63000, Clermont-Ferrand, France.
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Szuba-Trznadel A, Gałka B, Kamińska J, Jama-Rodzeńska A, Król Z, Jarki D, Fuchs B. Diversity of chemical composition and nutritional value in grain from selected winter wheat cultivars grown in south-western Poland. Sci Rep 2024; 14:2630. [PMID: 38302617 PMCID: PMC10834549 DOI: 10.1038/s41598-024-53094-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 01/27/2024] [Indexed: 02/03/2024] Open
Abstract
Given the low protein coverage by legumes in Poland, alternatives (with high protein content and high nutritional value) are being sought (with high protein content and high nutritional value of protein) that could replace these plants. Cereal cultivation dominates in Poland; hence, the search for high-value plants will also consider this group of plants. The aim of the study was to compare the nutritional value of proteins from two wheat cultivars. A field experiment conducted in Zawidowice in south-western Poland in 2019 investigated the nutritional values of two winter wheat cultivars: Aurelius and Activus. These two cultivars were compared in terms of their chemical composition, the biological value of their proteins for animal nutrition, and the content of macro- and microelements. Significant differences in chemical composition were found between the tested wheat cultivars. In terms of the chemical composition, i.e. the content of protein, fiber and ash, the Activus cultivar was characterized by significantly better parameters. This cultivar also had significantly higher gross energy. In turn, a significantly higher content of essential amino acids, i.e. lysine, cysteine, tryptophan, histidine, leucine, ioleucine, and valine, was found in the Aurelius cultivar; therefore, the indicators determining the biological value of the protein are more favorable in the Aurelius cultivars. Meanwhile, in terms of selected macro- and microelements the Auerlius cultivar was more valuable. Varietal progress is necessary to obtain cultivars with the essential nutrients needed by animals to satisfy their dietary requirements.
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Affiliation(s)
- Anna Szuba-Trznadel
- Department of Animal Nutrition and Feed Science, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
| | - Bernard Gałka
- Department of Applied Mathematics, Faculty of Environmental Engineering and Geodesy, Wrocław University of Environmental and Life Sciences, 50-363, Wroclaw, Poland.
| | - Joanna Kamińska
- Institute of Soil Science and Environmental Protection, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, 50-363, Wroclaw, Poland
| | - Anna Jama-Rodzeńska
- Institute of Agroecology and Plant Production, Faculty of Life Sciences and Technology, Wrocław University of Environmental and Life Sciences, 50-363, Wroclaw, Poland
| | - Zygmunt Król
- Saatbau Poland Sp. z o.o., Żytnia 1, 55-300, Środa Śląska, Poland
| | - Daniel Jarki
- Saatbau Poland Sp. z o.o., Żytnia 1, 55-300, Środa Śląska, Poland
| | - Bogusław Fuchs
- Department of Animal Nutrition and Feed Science, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, 51-630, Wroclaw, Poland
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6
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Barakat H, Al-Qabba MM, Algonaiman R, Radhi KS, Almutairi AS, Al Zhrani MM, Mohamed A. Impact of Sprouting Process on the Protein Quality of Yellow and Red Quinoa ( Chenopodium quinoa). Molecules 2024; 29:404. [PMID: 38257317 PMCID: PMC10821386 DOI: 10.3390/molecules29020404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2023] [Revised: 01/03/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024] Open
Abstract
The demand for plant-based proteins has increased remarkably over the last decade. Expanding the availability and variety of plant-based protein options has shown positive potential. This study aimed to investigate the qualitative and quantitative changes in amino acids of yellow and red quinoa seeds (YQ and RQ) during a 9-day germination period. The results showed that the germination process led to an increase in the total amino acids by 7.43% and 14.36% in the YQ and RQ, respectively. Both varieties exhibited significant (p < 0.05) increases in non-essential and essential amino acids, including lysine, phenylalanine, threonine, and tyrosine. The content of non-essential amino acids nearly reached the standard values found in chicken eggs. These results were likely attributed to the impact of the germination process in increasing enzymes activity and decreasing anti-nutrient content (e.g., saponins). A linear relationship between increased seeds' hydration and decreased saponins content was observed, indicating the effect of water absorption in changing the chemical composition of the plant. Both sprouts showed positive germination progression; however, the sprouted RQ showed a higher germination rate than the YQ (57.67% vs. 43.33%, respectively). Overall, this study demonstrates that germination is a promising technique for enhancing the nutritional value of quinoa seeds, delivering sprouted quinoa seeds as a highly recommended source of high-protein grains with notable functional properties.
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Affiliation(s)
- Hassan Barakat
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
| | - Maryam M. Al-Qabba
- Maternity and Children Hospital, Qassim Health Cluster, Ministry of Health, Buraydah 52384, Saudi Arabia;
| | - Raya Algonaiman
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia
| | - Khadija S. Radhi
- Department of Food Science and Nutrition, College of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Abdulkarim S. Almutairi
- Al Rass General Hospital, Qassim Health Cluster, Ministry of Health, Ibn Sina Street, King Khalid District, Al Rass 58883, Saudi Arabia;
| | - Muath M. Al Zhrani
- Department of Applied Medical Science, College of Applied, Bishah University, Bishah 67714, Saudi Arabia;
| | - Ahmed Mohamed
- Department of Biochemistry, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt;
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Tong Z, Zhang L, Liao W, Wang Y, Gao Y. Extraction, identification and application of gliadin from gluten: Impact of pH on physicochemical properties of unloaded- and lutein-loaded gliadin nanoparticles. Int J Biol Macromol 2023; 253:126638. [PMID: 37673163 DOI: 10.1016/j.ijbiomac.2023.126638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/24/2023] [Accepted: 08/29/2023] [Indexed: 09/08/2023]
Abstract
In the present study, high purity gliadin was extracted from gluten by the marginally modified Osborne method and the effect of different pHs in the aqueous ethanol on the physicochemical properties of unloaded gliadin nanoparticles (UGNs) and lutein-loaded gliadin nanoparticles (LGNs) was investigated. The results revealed that the formation of UGNs and LGNs at diverse pHs was driven by a conjunction of hydrogen bonding, electrostatic interactions and hydrophobic effects, but their dominant roles varied at different pHs. pH also significantly impacted the surface hydrophobicity, secondary structure and aromatic amino acid microenvironment of UGNs and LGNs. LGNs at pH 5.0 and at pH 9.0 exhibited better loading capacity and could reach 9.7884 ± 0.0006 % and 9.7360 ± 0.0017 %, respectively. These two samples also had greater photostability and thermal stability. Half-lives of LGNs at pH 5.0 were 2.185 h and 54.579 h, respectively. Half-lives of LGNs at pH 9.0 were 2.937 h and 49.159 h, respectively. LGNs at pH 5.0 and LGNs at pH 9.0 also had higher bioaccessibility of lutein, with 15.98 ± 0.04 % and 15.27 ± 0.03 %, respectively. These findings yielded precious inspirations for designing innovative lutein delivery system.
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Affiliation(s)
- Zhen Tong
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Wenyan Liao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yuan Wang
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Saini H, Panthri M, Rout B, Pandey A, Gupta M. Iono-metabolomic guided elucidation of arsenic induced physiological and metabolic dynamics in wheat genotypes. ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2023; 333:122040. [PMID: 37328127 DOI: 10.1016/j.envpol.2023.122040] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/13/2023] [Indexed: 06/18/2023]
Abstract
Despite the growing concerns about arsenic (As) toxicity, information on wheat adaptability in such an aggravating environment is limited. Thus, the present investigation based on an iono-metabolomic approach is aimed to decipher the response of wheat genotypes towards As toxicity. Wheat genotypes procured from natural conditions were characterized as high As-contaminated (Shri ram-303 and HD-2967) and low As-contaminated (Malviya-234 and DBW-17) based on ICP-MS As accumulation analysis. Reduced chlorophyll fluorescence attributes, grain yield and quality traits, and low grain nutrient status were accompanied by remarkable grain As accumulation in high As-contaminated genotypes, thus imposing a higher potential cancer risk and hazard quotient. Contrarily, in low As-contaminated genotypes, the richness of Zn, N, Fe, Mn, Na, K, Mg, and Ca could probably have supported less grain As accumulation, imparting better agronomic and grain quality traits. Additionally, from metabolomic analysis (LC-MS/MS and UHPLC), abundances of alanine, aspartate, glutamate, quercetin, isoliquiritigenin, trans-ferrulic, cinnamic, caffeic, and syringic bestow Malviya-234 as the best edible wheat genotype. Further, the multivariate statistical analysis (HCA, PCA, and PLS-DA) revealed certain other key metabolites (rutin, nobletin, myricetin, catechin, and naringenin) based genotypic discrimination that imparts strength to genotypes for better adaptation in harsh conditions. Out of the 5 metabolic pathways ascertained through topological analysis, the two main pathways vital for plant's metabolic adjustments in an As-induced environment were: 1. The alanine, aspartate and glutamate metabolism pathway, and 2. The flavonoid biosynthesis pathway. This is also evident from network analysis, which stipulates amino acid metabolism as a prominent As regulatory factor closely associated with flavonoids and phenolics. Therefore, the present findings are useful for wheat breeding programs to develop As adaptive genotypes that are beneficial for crop improvement and human health.
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Affiliation(s)
- Himanshu Saini
- Ecotoxicogenomics Lab, Department of Biotechnology, Jamia Millia Islamia, New Delhi, 25, India
| | - Medha Panthri
- Ecotoxicogenomics Lab, Department of Biotechnology, Jamia Millia Islamia, New Delhi, 25, India
| | - Biswaranjan Rout
- Plant Metabolic Engineering Lab, National Institute of Plant Genome Research, New Delhi, 67, India
| | - Ashutosh Pandey
- Plant Metabolic Engineering Lab, National Institute of Plant Genome Research, New Delhi, 67, India
| | - Meetu Gupta
- Ecotoxicogenomics Lab, Department of Biotechnology, Jamia Millia Islamia, New Delhi, 25, India.
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9
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Gammoh S, Alu’datt MH, Alhamad MN, Tranchant CC, Rababah T, Al-U’datt D, Hussein N, Alrosan M, Tan TC, Kubow S, Alzoubi H, Almajwal A. Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential. Molecules 2023; 28:6012. [PMID: 37630264 PMCID: PMC10459969 DOI: 10.3390/molecules28166012] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/25/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin-chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55-71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70-89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential.
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Affiliation(s)
- Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Carole C. Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, NB E1A 3E9, Canada
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Doa’a Al-U’datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Neveen Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman 11937, Jordan;
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada;
| | - Haya Alzoubi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 12372, Saudi Arabia;
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10
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Liu Z, Smith SR. Cross-Linked Enzyme Aggregate (CLEA) Preparation from Waste Activated Sludge. Microorganisms 2023; 11:1902. [PMID: 37630462 PMCID: PMC10458447 DOI: 10.3390/microorganisms11081902] [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: 06/05/2023] [Revised: 07/20/2023] [Accepted: 07/24/2023] [Indexed: 08/27/2023] Open
Abstract
Enzymes are used extensively as industrial bio-catalysts in various manufacturing and processing sectors. However, commercial enzymes are expensive in part due to the high cost of the nutrient medium for the biomass culture. Activated sludge (AS) is a waste product of biological wastewater treatment and consists of microbial biomass that degrades organic matter by producing substantial quantities of hydrolytic enzymes. Recovering enzymes from AS therefore offers a potential alternative to conventional production techniques. A carrier-free, cross-linked enzyme aggregate (CLEA) was produced from crude AS enzyme extract for the first time. A major advantage of the CLEA is the combined immobilization, purification, and stabilization of the crude enzymes into a single step, thereby avoiding large amounts of inert carriers in the final enzyme product. The AS CLEA contained a variety of hydrolytic enzymes and demonstrated high potential for the bio-conversion of complex organic substrates.
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Affiliation(s)
| | - Stephen R. Smith
- Department of Civil and Environmental Engineering, Imperial College London, South Kensington Campus, London SW7 2AZ, UK
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Acosta-Estrada BA, Serna-Saldívar SO, Chuck-Hernández C. Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varieties. Front Nutr 2023; 10:1183935. [PMID: 37485394 PMCID: PMC10358733 DOI: 10.3389/fnut.2023.1183935] [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: 03/10/2023] [Accepted: 06/22/2023] [Indexed: 07/25/2023] Open
Abstract
In the scientific literature there are different analyses of the nutritional profiles of maize tortillas, whether they are landraces or hybrid maize versus those made with dry masa flour (DMF). In general terms, there is agreement in the reported content of moisture. However, for the other nutrients, a great disparity is reported for each type of tortilla which may be due to various factors such as the type of maize or processing methods. In this study, the nutritional aspects of maize tortillas made with different genotypes (five hybrids, two varieties, five landraces, six hybrid mixtures and six dry masa flours) under controlled conditions, were compared. More than 30 characteristics were analyzed. High performance hybrids and varieties (HPHV) and landraces had the highest (p < 0.05) antioxidant capacity (58.8% free, 150.2% bound). In terms of vitamins contents, the tortillas produced from DMF contained 11.2 and 3.5 times more B1, 18.6 and 7.8 times more B2, and 2.7 and 5.3 times more B3 than HPHV and landraces respectively; and only in these samples was detected folic acid. DMF tortilla samples contained 1.75 times more sodium and 2.75 times more iron than the other groups, and 0.75 times less calcium than HPHV. Zinc was present in higher concentration (p < 0.05) in DMF tortilla samples. The landraces had the highest protein content (average 10.28%), but the tortillas produced from DMF presented the highest protein quality evaluated by protein digestibility-corrected amino acid score (PDCAAS) (p < 0.05) that represents 27, 25 and 19% more than hybrids mixture, HPHV and landraces, respectively. This work gives valuable information on how different types of grains differ in the nutritional quality affecting the final product to provide more elements in the decision-making of processors. There is no a perfect maize, but there are genotypes that can be combined as mixtures and the processing method to design superior nutritional tortillas and related products for populations that highly consume them and improve their human health.
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Maslennikova D, Knyazeva I, Vershinina O, Titenkov A, Lastochkina O. Seed Treatment with Sodium Nitroprusside Ensures a Long-Term Physiological and Protective Effect on Wheat under Salinity. Life (Basel) 2023; 13:1499. [PMID: 37511874 PMCID: PMC10381903 DOI: 10.3390/life13071499] [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: 06/05/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/30/2023] Open
Abstract
Although salinity inhibits plant growth, the use of a nitric oxide (NO) gasotransmitter can reduce its negative effects. In this study, the influence of 200 μM sodium nitroprusside (SNP) (donor of NO) on wheat plants (Triticum aestivum L., cv. Salavat Yulaev) in conditions of salinization (100 mM NaCl) was analyzed in pot experiments. Seed priming regulated the level of endogenous NO in normal and salinity conditions throughout the entire experiment (30 and 60 days). Salinity led to the strong accumulation of NO and H2O2, which is negative for plants, and significantly reduced leaf area and photosynthetic pigments (chlorophyll a and b and carotenoids). In addition, stress caused a drop in the content of reduced glutathione (GSH) and ascorbic acid (ASA), an accumulation of oxidized glutathione (GSSG), and significantly activated glutathione reductase (GR), ascorbate peroxidase (APX), and lipid peroxidation (LPO) in wheat leaves. SNP treatment significantly attenuated the negative effects of salinity on leaf area and photosynthetic pigments. An important indicator of reducing the damaging effect of salinity on treated plants is the stabilization of the content of GSH and ASA throughout the experiment (60 days). This condition has been associated with long-term modulation of GR and APX activity. Such an effect of 200 μM SNP may be related to its ability to reduce stress-induced accumulation of NO. Additional accumulation of proline also mitigated the negative effect of salinity on plants, and this also evidenced decreased LPO and H2O2 in them. For the first time, in natural growing conditions (small-scale field experiments), it was found that pre-sowing seed treatment with 200 μM SNP led to an improvement in the main yield indicators and an increase in the content of essential amino acids in wheat grains. Thus, SNP treatment can be used as an effective approach for prolonged protection of wheat plants under salinity and to improve grain yield and its quality.
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Affiliation(s)
- Dilara Maslennikova
- Ufa Federal Research Center, Institute of Biochemistry and Genetics, Russian Academy of Sciences, 450054 Ufa, Russia
| | - Inna Knyazeva
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia
| | - Oksana Vershinina
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia
| | - Andrey Titenkov
- Federal Scientific Agroengineering Center VIM, 109428 Moscow, Russia
| | - Oksana Lastochkina
- Ufa Federal Research Center, Institute of Biochemistry and Genetics, Russian Academy of Sciences, 450054 Ufa, Russia
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Afzal M, Sielaff M, Distler U, Schuppan D, Tenzer S, Longin CFH. Reference proteomes of five wheat species as starting point for future design of cultivars with lower allergenic potential. NPJ Sci Food 2023; 7:9. [PMID: 36966156 PMCID: PMC10039927 DOI: 10.1038/s41538-023-00188-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Accepted: 03/06/2023] [Indexed: 03/27/2023] Open
Abstract
Wheat is an important staple food and its processing quality is largely driven by proteins. However, there is a sizable number of people with inflammatory reactions to wheat proteins, namely celiac disease, wheat allergy and the syndrome of non-celiac wheat sensitivity. Thus, proteome profiles should be of high importance for stakeholders along the wheat supply chain. We applied liquid chromatography-tandem mass spectrometry-based proteomics to establish the flour reference proteome for five wheat species, ancient to modern, each based on 10 cultivars grown in three diverse environments. We identified at least 2540 proteins in each species and a cluster analyses clearly separated the species based on their proteome profiles. Even more, >50% of proteins significantly differed between species - many of them implicated in products' quality, grain-starch synthesis, plant stress regulation and proven or potential allergic reactions in humans. Notably, the expression of several important wheat proteins was found to be mainly driven by genetics vs. environmental factors, which enables selection and refinement of improved cultivars for the wheat supply chain as long as rapid test methods will be developed. Especially einkorn expressed 5.4 and 7.2-fold lower quantities of potential allergens and immunogenic amylase trypsin inhibitors, respectively, than common wheat, whereas potential allergen content was intermediate in tetraploid wheat species. This urgently warrants well-targeted clinical studies, where the developed reference proteomes will help to design representative test diets.
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Affiliation(s)
- Muhammad Afzal
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany
| | - Malte Sielaff
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - Ute Distler
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - Detlef Schuppan
- Institute of Translational Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
- Division of Gastroenterology, Beth Israel Deaconess Medical Center, Harvard Medical School, 330 Brookline Avenue, Boston, MA, 02215, USA
| | - Stefan Tenzer
- Institute for Immunology and Research Center for Immune Therapy (FZI), University Medical Center of the Johannes Gutenberg University Mainz, Langenbeckstr. 1, 55131, Mainz, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim, Fruwirthstr. 21, 70599, Stuttgart, Germany.
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Lee MH, Choi C, Kim KH, Son JH, Lee GE, Choi JY, Kang CS, Shon J, Ko JM, Kim KM. Generation of Wheat Near-Isogenic Lines Overexpressing 1Bx7 Glutenin with Increased Protein Contents and SDS-Sedimentation Values. PLANTS (BASEL, SWITZERLAND) 2023; 12:1244. [PMID: 36986938 PMCID: PMC10051937 DOI: 10.3390/plants12061244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 02/28/2023] [Accepted: 03/06/2023] [Indexed: 06/18/2023]
Abstract
Overexpression of Glu-1Bx7 via allele 1Bx7OE significantly contributes to high dough strength in some wheat varieties and is useful for improving wheat quality. However, the proportion of wheat varieties containing Bx7OE is quite low. In this study, four cultivars containing 1Bx7OE were selected, and among the selected varieties, Chisholm (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) was crossed with Keumkang, a wheat variety that contains 1Bx7 (1Ax2*, 1Bx7 + 1By8, and 1Dx5 + 1Dx10). SDS-PAGE and UPLC analyses showed that the expression of the high-molecular-weight glutenin subunit (HMW-GS) 1Bx7 was significantly higher in NILs (1Ax2*, 1Bx7OE + 1By8*, and 1Dx5 + 1Dx10) compared with that in Keumkang. Wheat quality was analyzed with near infrared reflectance spectroscopy by measuring the protein content and SDS-sedimentation of NILs. The protein content of NILs (12.94%) was 21.65% higher than that of Chisholm (10.63%) and 4.54% higher than that of Keumkang (12.37%). In addition, the SDS-sedimentation value of NILs (44.29 mL) was 14.97% and 16.44% higher than that of Keumkang (38.52 mL) and Chisholm (38.03 mL), respectively. This study predicts that the quality of domestic wheat can be improved by crossbreeding with 1Bx7OE-containing cultivars.
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15
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Shoormij F, Mirlohi A, Saeidi G, Kadivar M, Shirvani M. Wheat grain quality changes with water stress, zinc, and iron applications predicted by the solvent retention capacity (SRC). J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
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16
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Khalid A, Hameed A, Tahir MF. Wheat quality: A review on chemical composition, nutritional attributes, grain anatomy, types, classification, and function of seed storage proteins in bread making quality. Front Nutr 2023; 10:1053196. [PMID: 36908903 PMCID: PMC9998918 DOI: 10.3389/fnut.2023.1053196] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Accepted: 01/26/2023] [Indexed: 03/14/2023] Open
Abstract
Wheat (Triticum aestivum L.) belonging to one of the most diverse and substantial families, Poaceae, is the principal cereal crop for the majority of the world's population. This cereal is polyploidy in nature and domestically grown worldwide. Wheat is the source of approximately half of the food calories consumed worldwide and is rich in proteins (gluten), minerals (Cu, Mg, Zn, P, and Fe), vitamins (B-group and E), riboflavin, niacin, thiamine, and dietary fiber. Wheat seed-storage proteins represent an important source of food and energy and play a major role in the determination of bread-making quality. The two groups of wheat grain proteins, i.e., gliadins and glutenins, have been widely studied using SDS-PAGE and other techniques. Sustainable production with little input of chemicals along with high nutritional quality for its precise ultimate uses in the human diet are major focus areas for wheat improvement. An expansion in the hereditary base of wheat varieties must be considered in the wheat breeding program. It may be accomplished in several ways, such as the use of plant genetic resources, comprising wild relatives and landraces, germplasm-assisted breeding through advanced genomic tools, and the application of modern methods, such as genome editing. In this review, we critically focus on phytochemical composition, reproduction growth, types, quality, seed storage protein, and recent challenges in wheat breeding and discuss possible ways forward to combat those issues.
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Affiliation(s)
- Anam Khalid
- Department of Biochemistry, University of Jhang, Jhang, Pakistan
| | - Amjad Hameed
- Nuclear Institute for Agriculture and Biology (NIAB), Faisalabad, Pakistan
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Mashau ME, Mukwevho TA, Ramashia SE, Siwela M. The influence of Bambara groundnut ( Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2130435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Mpho Edward Mashau
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Thompho Admire Mukwevho
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, Faculty of Science, Engineering and Agriculture, University of Venda, Thohoyandou, South Africa
| | - Muthulisi Siwela
- Department of Dietetics and Human Nutrition, School of Agricultural, Earth and Environmental Sciences, College of Agriculture, Engineering and Science, University of KwaZulu-Natal, Pietermaritzburg, South Africa
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Non-targeting metabolite profiling and chemometric approaches for the discrimination and authentication analyses of whole-wheat flours from Tunisian durum wheat landraces (Triticum turgidum ssp. durum). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01759-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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19
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Afoakwah NA. Jerusalem artichoke ( Helianthus tuberoses) dietary-fiber powder functionality. Heliyon 2022; 8:e12426. [PMID: 36590568 PMCID: PMC9800523 DOI: 10.1016/j.heliyon.2022.e12426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/11/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022] Open
Abstract
The artichoke tuber is full of nutrients, inulin, and phytochemicals. It has been used to treat illnesses including diabetes and colon cancer, as well as in food product formulation, but limited information on the Jerusalem artichoke tuber (JAT) powder characterization exists in the literature, hence in this paper, JAT was freeze and oven-dried. It was powdered into JAT-freeze-dried-(FD)-powder and oven-dried (OD)-powder. This enabled the JAT powder's functional and physical properties to be studied. As a result, JAT powder's morphology, microstructure, and functional groups, as well as the powder foaming, swelling, solubility, antioxidant, color pasting, bulk, packed, and particle distribution properties were studied. Results indicated that the average particle distribution size at Dx90 and Dx80 displayed a distinct difference at p ≤ 0.05, while the bulk (0.39 g/cm-3) and packed (0.48 g/cm-3) densities recorded a lower value for FD powder. The FD powder's foaming capacity (24.0%) was significantly distinct (p ≤ 0.05) from the OD powder. Also, the solubility of FD powder was 6.2 g/g at 50 °C, and that of OD powder was recorded as 2.3 g/g. Again, the FD powder had a higher ABTS+ (34.3 mM (TE)/g dw) and CUPRAC (94.61 mM (TE)/g dw) capacity. Besides, a significant (p ≤ 0.05) dissimilarity among the powder color parameters (L∗, a∗, b∗, C∗, and whiteness) was observed. More so, the XRD and FT-IR characterization established a semi-crystalline or amorphous nature of the powder containing polysaccharides, and a broad halo pattern 2 θ at an angle 19.3° and 20 ° for FD powder and OD powder respectively. The FD powder particles were more agglomerated than those of OD powder. This was seen as a microscopic image, again FD powder revealed a higher pasting temperature and a drop in peak viscosity. Based on the results obtained, JAT (FD and OD) powder has all the quality attributes required of a powder for culinary product formulation.
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Affiliation(s)
- Newlove A. Afoakwah
- Department of Food Science and Technology, Faculty of Agriculture, Food and Consumer Sciences, University for Development Studies, P.O. Box 1882, Tamale Nyankpala Campus, Ghana
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Liu F, Wang C, Li C, He L, Wang X, Zeng X, Dai Y. Effects of Process Parameters on the Quality of Suantang Beef. Foods 2022; 11:foods11223585. [PMID: 36429177 PMCID: PMC9689645 DOI: 10.3390/foods11223585] [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: 09/16/2022] [Revised: 11/09/2022] [Accepted: 11/09/2022] [Indexed: 11/13/2022] Open
Abstract
Suantang beef is a traditional delicious Chinese food cooked in Suantang (ST, a sour soup fermented by microorganisms). However, the impact of ST on beef quality is unclear, and the process of ST beef lacks unified technical standards. In the presented study, we found that the additional amount of salt, cooking time, meat thickness, and beef-ST ratio significantly affect the quality of ST beef. After optimization, it was found that when salt addition was 1%, cooking time was 3 min, meat thickness was 2 cm, and beef-ST ratio was 40%, the color determined by colorimeter, texture determined by texture analyzer, and sensory scores of beef cooked by ST were improved compared with boiled beef. ST decreased the pH value and cathepsin L activity of beef, increased the content of organic acid, and changed the protein composition of beef. ST made the beef have higher hardness, and have better chewiness and cohesion. At the same time, ST reduced the disagreeable odors of beef and improved beef flavor. In addition, 88 volatile compounds were detected in ST beef by HS-SPME/GC-MS. According to odor, threshold, and odor activity value (OAV), 24 critical aroma-active compounds were confirmed in ST beef. This study provides a basis for the potential industrialized production of ST beef.
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Affiliation(s)
- Fangrui Liu
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Chan Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Cuiqin Li
- School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China
| | - Laping He
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
- Correspondence: or ; Tel./Fax: +86-0851-88236702
| | - Xiao Wang
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Xuefeng Zeng
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
| | - Yifeng Dai
- Key Laboratory of Agricultural and Animal Products Store & Processing of Guizhou Province, Guizhou University, Guiyang 550025, China
- College of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
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Saini P, Islam M, Das R, Shekhar S, Sinha ASK, Prasad K. Wheat Bran as Potential Source of Dietary Fiber: Prospects and Challenges. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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22
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Troncoso Recio R, Pérez Guerra N, Torrado Agrasar A, Tovar Rodríguez CA. Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough. Gels 2022; 8:689. [PMID: 36354597 PMCID: PMC9689493 DOI: 10.3390/gels8110689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 10/22/2022] [Accepted: 10/24/2022] [Indexed: 07/29/2023] Open
Abstract
The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.3 rad/s: UYD-C dough exhibited higher values of stress (σmax) and strain (γmax) amplitudes, and softer gel network (lower complex modulus, G*) comparing with UYD dough. The oscillatory data suggest that CHs would work as (energy and time) stabilising-agents based on the greatest reticular energy (E parameter) and the lowest frequency dependence of phase angle (δ) at the low frequency range. The rotatory tests show that CHs may act as shear thinning agents in the gluten-starch network, facilitating the solid-fluid transition at the yield point (UYD-C dough). The yeasted dough (YD) exhibited a more shear sensitive structure, evidenced in the highest influence of frequency on the elastic (G') and viscous (G″) parameters, and gel to sol transition at 0.23 rad/s was observed.
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Affiliation(s)
| | - Nelson Pérez Guerra
- Department of Analytical and Food Chemistry, University of Vigo, 32004 Ourense, Spain
| | - Ana Torrado Agrasar
- Department of Analytical and Food Chemistry, University of Vigo, 32004 Ourense, Spain
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The Potential of Traditional ‘Gaja’ and New Breed Lines of Waxy, Blue and Purple Wheat in Wholemeal Flour Fermentation. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8100563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The aim of this study was to analyse and compare the acidity, microbiological and colour characteristics, fatty (FA) and amino (AA) acid profiles, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations, and macro- and microelement contents in non-treated (non-fermented) and fermented wholemeal cereal flours of ‘Gaja’ (traditional wheat) and new breed lines DS8888-3-6 (waxy wheat), DS8548-7 (blue wheat) and DS8535-2 (purple wheat). Independent fermentations were undertaken with selected strains of Pediococcus acidilactici, Liquorilactobacillus uvarum and Lactiplantibacillus plantarum. The results revealed that all the wholemeal cereal flours of the analysed wheat varieties are suitable for fermentation with the selected strains because all the fermented samples showed lactic acid bacteria (LAB) viable counts higher than 8.00 log10 CFU/g and desirable low pH values. In most of the cases, fermentation increased the concentration of essential amino acids in the wholemeal cereal samples, and the LAB strain used for fermentation proved to be a significant factor in all the essential amino acid content of wholemeal wheat (p ≤ 0.0001). When comparing the non-fermented samples, the highest GABA content was found in ‘Gaja’ and waxy wheat samples (2.47 µmol/g, on average), and, in all the cases, fermentation significantly increased GABA concentration in the wholemeal cereals. On the other hand, total levels of biogenic amines in wholemeal samples ranged from 22.7 to 416 mg/kg. The wheat variety was a significant factor in all the analysed macro- and microelement contents (p ≤ 0.0001) in the wholemeal cereals. Furthermore, fermentation showed to be a significant factor in most of the FA content of the wholemeal cereal samples. Finally, fermentation can also contribute to improving the biological and functional value of wholemeal wheat flours (by increasing essential amino acids and GABA concentrations); however, safety parameters (e.g., biogenic amines) also should be taken into consideration when optimizing the most appropriate technological parameters.
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Kaur R, Kaur H, Srivastava P. Role of tryptophan content in determining gluten quality and wheat grain characteristics. Heliyon 2022; 8:e10715. [PMID: 36217454 PMCID: PMC9547235 DOI: 10.1016/j.heliyon.2022.e10715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Revised: 05/21/2022] [Accepted: 09/15/2022] [Indexed: 11/20/2022] Open
Abstract
Gluten protein makes 75-80% of the wheat protein and is of utmost importance because of its unique visco-elastic properties which have significant role in development of various food products especially the baked ones. The quality of gluten protein is determined by its subunit (glutenin and gliadin) number and composition. To determine the effect of amino acid tryptophan on gluten strength and other quality parameters, a set of 34 bread wheat genotypes consisting of 19 lines and 15 checks were estimated in the present study. As per the results obtained in this study, tryptophan, although present in low amounts in gluten, accorded positively with gluten strength. The study also highlights the relation between wheat grain protein, gluten strength and tryptophan content.
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Affiliation(s)
- Rupinder Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana 141001, India
| | - Harinderjeet Kaur
- Department of Biochemistry, Punjab Agricultural University, Ludhiana 141001, India
| | - Puja Srivastava
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana 141001, India
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25
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Moroșan E, Secareanu AA, Musuc AM, Mititelu M, Ioniță AC, Ozon EA, Raducan ID, Rusu AI, Dărăban AM, Karampelas O. Comparative Quality Assessment of Five Bread Wheat and Five Barley Cultivars Grown in Romania. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11114. [PMID: 36078830 PMCID: PMC9517766 DOI: 10.3390/ijerph191711114] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/26/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
Cereals whole grains contain vitamins, phytochemicals, antioxidants, resistant starch, and minerals with potential benefits to human health. The consumption of whole grains is correlated with a lowered risk of the most important chronic diseases, including type II diabetes, cardiovascular diseases, and some cancers. This study aimed to characterize and evaluate the content of five cultivars of wheat (Triticum aestivum L.) and five cultivars of barley (Hordeum vulgare L.) obtained by conventional plant breeding using crossing and selection methods. The novelty and the purpose of this research was to quantitatively and qualitatively analyze these ten cultivars from Romania and to show the importance of, and the changes produced by, crossing and selection methods when these are aimed at the physiological or morphological development of the cultivars. Studies based on gluten dosing; spectrophotometry using Bradford, fructan and protein dosing; Kjeldahl protein dosing; GC-MS/MS-protein and amino acid dosing; and identification of protein fractions using polyacrylamide gel electrophoretic method were conducted. This study demonstrates the possibility of developing future cultivars using conventional methods of improvement to modify the content and composition of nutrients to increase their health benefits.
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Affiliation(s)
- Elena Moroșan
- Department of Clinical Laboratory and Food Safety, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020945 Bucharest, Romania
| | - Ana Andreea Secareanu
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020945 Bucharest, Romania
| | - Adina Magdalena Musuc
- “Ilie Murgulescu” Institute of Physical Chemistry, 202 Spl. Independentei, 060021 Bucharest, Romania
| | - Magdalena Mititelu
- Department of Clinical Laboratory and Food Safety, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020945 Bucharest, Romania
| | - Ana Corina Ioniță
- Department of Clinical Laboratory and Food Safety, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020945 Bucharest, Romania
| | - Emma Adriana Ozon
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020945 Bucharest, Romania
| | - Ionuț Daniel Raducan
- Faculty of Pharmacy, “Vasile Goldiș” Western University of Arad, 86 Liviu Rebreanu Street, 310045 Arad, Romania
| | - Andreea Ioana Rusu
- Faculty of Pharmacy, “Vasile Goldiș” Western University of Arad, 86 Liviu Rebreanu Street, 310045 Arad, Romania
| | - Adriana Maria Dărăban
- Faculty of Pharmacy, “Vasile Goldiș” Western University of Arad, 86 Liviu Rebreanu Street, 310045 Arad, Romania
| | - Oana Karampelas
- Department of Pharmaceutical Technology and Biopharmacy, Faculty of Pharmacy, “Carol Davila” University of Medicine and Pharmacy, 6 Traian Vuia Street, 020945 Bucharest, Romania
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Helal NM, Khattab HI, Emam MM, Niedbała G, Wojciechowski T, Hammami I, Alabdallah NM, Darwish DBE, El-Mogy MM, Hassan HM. Improving Yield Components and Desirable Eating Quality of Two Wheat Genotypes Using Si and NanoSi Particles under Heat Stress. PLANTS (BASEL, SWITZERLAND) 2022; 11:1819. [PMID: 35890453 PMCID: PMC9316522 DOI: 10.3390/plants11141819] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 07/02/2022] [Accepted: 07/06/2022] [Indexed: 01/07/2023]
Abstract
Global climate change is a significant challenge that will significantly lower crop yield and staple grain quality. The present investigation was conducted to assess the effects of the foliar application of either Si (1.5 mM) or Si nanoparticles (1.66 mM) on the yield and grain quality attributes of two wheat genotypes (Triticum aestivum L.), cv. Shandweel 1 and cv. Gemmeiza 9, planted at normal sowing date and late sowing date (heat stress). Si and Si nanoparticles markedly mitigated the observed decline in yield and reduced the heat stress intensity index value at late sowing dates, and improved yield quality via the decreased level of protein, particularly glutenin, as well as the lowered activity of α-amylase in wheat grains, which is considered a step in improving grain quality. Moreover, Si and nanoSi significantly increased the oil absorption capacity (OAC) of the flour of stressed wheat grains. In addition, both silicon and nanosilicon provoked an increase in cellulose, pectin, total phenols, flavonoid, oxalic acid, total antioxidant power, starch and soluble protein contents, as well as Ca and K levels, in heat-stressed wheat straw, concomitant with a decrease in lignin and phytic acid contents. In conclusion, the pronounced positive effects associated with improving yield quantity and quality were observed in stressed Si-treated wheat compared with Si nanoparticle-treated ones, particularly in cv. Gemmeiza 9.
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Affiliation(s)
- Nesma M. Helal
- Botany Department, Faculty of Science, Ain Shams University, Cairo 11566, Egypt; (N.M.H.); (H.I.K.); (M.M.E.)
| | - Hemmat I. Khattab
- Botany Department, Faculty of Science, Ain Shams University, Cairo 11566, Egypt; (N.M.H.); (H.I.K.); (M.M.E.)
| | - Manal M. Emam
- Botany Department, Faculty of Science, Ain Shams University, Cairo 11566, Egypt; (N.M.H.); (H.I.K.); (M.M.E.)
| | - Gniewko Niedbała
- Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland;
| | - Tomasz Wojciechowski
- Department of Biosystems Engineering, Faculty of Environmental and Mechanical Engineering, Poznań University of Life Sciences, Wojska Polskiego 50, 60-627 Poznań, Poland;
| | - Inès Hammami
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia; (I.H.); (N.M.A.)
| | - Nadiyah M. Alabdallah
- Department of Biology, College of Science, Imam Abdulrahman Bin Faisal University, P.O. Box 1982, Dammam 31441, Saudi Arabia; (I.H.); (N.M.A.)
| | - Doaa Bahaa Eldin Darwish
- Botany Department, Faculty of Science, Mansoura University, Mansoura 35511, Egypt;
- Biology Department, Faculty of Science, University of Tabuk, Tabuk 46429, Saudi Arabia
| | - Mohamed M. El-Mogy
- Vegetable Crops Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt;
| | - Heba M. Hassan
- Botany Department, Faculty of Science, Ain Shams University, Cairo 11566, Egypt; (N.M.H.); (H.I.K.); (M.M.E.)
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Moura MAFE, Martins BDA, Oliveira GPD, Takahashi JA. Alternative protein sources of plant, algal, fungal and insect origins for dietary diversification in search of nutrition and health. Crit Rev Food Sci Nutr 2022; 63:10691-10708. [PMID: 35698908 DOI: 10.1080/10408398.2022.2085657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
This review aimed to compare alternative protein sources in terms of nutritional composition and health benefits with the purpose of disseminating up-to-date knowledge and contribute for diversification of the food marked and consumers decision-making. Plant-based is the most well-established category of alternative proteins, but there is still room for diversification. Less conventional species such as chia seeds are prominent sources of ω-3 (∼60% total lipids), while hempseed and quinoa are notable sources of ω-6 (up to 58% and 61%, respectively). Edible insects and microalgae are alternative foods rich in protein (up to 70%), fibers (∼30%), as well as peptides and polysaccharides with antimicrobial, antioxidant, anti-hypertensive, antidiabetic, antidepressant, antitumor, and immunomodulatory activities. Additionally, lipid contents in insect larvae can be as high as 50%, on a dry weight basis, containing fatty acids with anti-inflammatory and antitumor properties. In contrast, edible fungi have low lipid contents (∼2%), but are rich in carbohydrates (up to 79%) and have balanced amino acid profiles. The results suggest that food formulations combining different alternative protein sources can meet dietary requirements. Further studies on flavoring and texturing processes will help to create meat and dairy analogs, thus helping to broaden acceptance and applicability of alternative protein sources.
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Affiliation(s)
| | - Bruna de Almeida Martins
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Geane P de Oliveira
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
| | - Jacqueline A Takahashi
- Department of Food Science, Faculty of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
- Department of Chemistry, Exact Sciences Institute, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
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Perera SP, Konieczny D, Ding K, Hucl P, L'Hocine L, Nickerson MT. Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates. Cereal Chem 2022. [DOI: 10.1002/cche.10532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Suneru P. Perera
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
- Keyleaf Life‐Sciences Saskatoon Saskatchewan Canada
| | - Dellaney Konieczny
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Pierre Hucl
- Crop Development Centre University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Lamia L'Hocine
- Agriculture and Agri‐Food Canada Saint‐Hyacinthe Quebec Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
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Jach ME, Serefko A, Ziaja M, Kieliszek M. Yeast Protein as an Easily Accessible Food Source. Metabolites 2022; 12:63. [PMID: 35050185 PMCID: PMC8780597 DOI: 10.3390/metabo12010063] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/07/2022] [Accepted: 01/09/2022] [Indexed: 02/07/2023] Open
Abstract
In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.
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Affiliation(s)
- Monika Elżbieta Jach
- Department of Molecular Biology, The John Paul II Catholic University of Lublin, Konstantynów Street 1I, 20-708 Lublin, Poland
| | - Anna Serefko
- Department of Applied Pharmacy, Medical University of Lublin, Chodźki Street 4a, 20-093 Lublin, Poland;
| | - Maria Ziaja
- Institute of Physical Culture Studies, Medical College, University of Rzeszów, Cicha Street 2a, 35-326 Rzeszów, Poland;
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Street 159C, 02-776 Warsaw, Poland
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30
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Tomičić Z, Pezo L, Spasevski N, Lazarević J, Čabarkapa I, Tomičić R. Diversity of amino acids composition in cereals. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-34322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p < 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.
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31
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Tomičić Z, Pezo L, Spasevski N, Lazarević J, Čabarkapa I, Tomičić R. Diversity of amino acids composition in cereals. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-34322] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p < 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.
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32
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Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112802] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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33
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Oliveira MEAS, Alves TDO, Gutkoski LC, Miranda MZ, Larraz Ferreira MS, Takeiti CY. Brazilian Cerrado
wheat: Technological quality of genotypes grown in tropical locations. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Thais de Oliveira Alves
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | - Luiz Carlos Gutkoski
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | | | - Mariana Simões Larraz Ferreira
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
| | - Cristina Yoshie Takeiti
- Food and Nutrition Graduate Program Nutrition School Federal University of the State of Rio de Janeiro UNIRIO Rio de Janeiro Brazil
- Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil
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Characterization of gliadin, secalin and hordein fractions using analytical techniques. Sci Rep 2021; 11:23135. [PMID: 34848764 PMCID: PMC8633357 DOI: 10.1038/s41598-021-02099-0] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Accepted: 10/01/2021] [Indexed: 11/12/2022] Open
Abstract
Prolamins, alcohol soluble storage proteins of the Triticeae tribe of Gramineae family, are known as gliadin, secalin and hordein in wheat, rye and barley respectively. Prolamins were extracted from fifteen cultivars using DuPont protocol to study their physiochemical, morphological and structural characteristics. SDS-PAGE of prolamins showed well resolved low molecular weight proteins with significant amount of albumin and globulin as cross-contaminant. The β-sheet (32.72–37.41%) and β-turn (30.36–37.91%) were found higher in gliadins, while α-helix (20.32–28.95%) and random coil (9.05–10.28%) in hordeins. The high colloidal stability as depicted by zeta-potential was observed in gliadins (23.5–27.0 mV) followed secalins (11.2–16.6 mV) and hordeins (4.1–7.8 mV). Surface morphology by SEM illustrated the globular particle arrangement in gliadins, sheet like arrangement in secalins and stacked flaky particle arrangement in hordeins fraction. TEM studies showed that secalin and hordein fractions were globular in shape while gliadins in addition to globular structure also possessed rod-shaped particle arrangement. XRD pattern of prolamin fractions showed the ordered crystalline domain at 2θ values of 44.1°, 37.8° and 10.4°. The extracted prolamins fractions showed amorphous as well as crystalline structures as revealed by XRD and TEM analysis. Space saving hexagonal molecular symmetry was also observed in TEM molecular arrangement of prolamins which has profound application in development of plant-based polymers and fibres.
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Rani M, Siddiqi RA, Sogi DS, Gill BS. Comparative evaluation of amino acid composition and protein profile of gliadin from different extraction protocols. Cereal Chem 2021. [DOI: 10.1002/cche.10491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Monika Rani
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | | | - Dalbir Singh Sogi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Balmeet Singh Gill
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
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Rani M, Singh G, Siddiqi RA, Gill BS, Sogi DS, Bhat MA. Comparative Quality Evaluation of Physicochemical, Technological, and Protein Profiling of Wheat, Rye, and Barley Cereals. Front Nutr 2021; 8:694679. [PMID: 34604274 PMCID: PMC8481659 DOI: 10.3389/fnut.2021.694679] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Accepted: 06/18/2021] [Indexed: 11/13/2022] Open
Abstract
Agronomically important cereal crops wheat, barley, and rye of the Triticeace tribe under the genus Triticum were studied with special focus on their physical, proximal, and technological characteristics which are linked to their end product utilization. The physiochemical parameters showed variability among the three cereal grains. Lactic acid-solvent retention capacity (SRC) was found to be higher in wheat (95.86–111.92%) as compared to rye (53.78–67.97%) and barley (50.24–67.12%) cultivars, indicating higher gluten strength. Sucrose-SRC and sodium carbonate-SRC were higher in rye as compared to wheat and barley flours. The essential amino acid proportion in barley and rye cultivars was higher as compared to wheat cultivars. Barley and rye flours exhibited higher biological value (BV) owing to their higher lysine content. SDS-PAGE of wheat cultivars showed a high degree of polymorphism in the low molecular range of 27.03–45.24 kDa as compared to barley and rye cultivars. High molecular weight (HMW) proteins varied from 68.38 to 119.66 kDa (4–5 subunits) in wheat, 82.33 to 117.78 kDa (4 subunits) in rye, and 73.08 to 108.57 kDa (2–4 subunits) in barley. The comparative evaluation of barley and rye with wheat cultivars would help in the development of healthy food products.
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Affiliation(s)
- Monika Rani
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Gagandeep Singh
- Department of Chemistry, Guru Nanak Dev University, Amritsar, India
| | - Raashid Ahmad Siddiqi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Dalbir Singh Sogi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Mohd Akbar Bhat
- Dean McGee Eye Institute Oklahoma University of Health Sciences Center, Oklahoma City, OK, United States
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Shang J, Li L, Liu C, Hong J, Liu M, Zhao B, Zheng X. Relationships of flour characteristics with Isolated Starch Properties in Different Chinese Wheat Varieties. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103210] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Grasso S, Pintado T, Pérez-Jiménez J, Ruiz-Capillas C, Herrero AM. Characterisation of Muffins with Upcycled Sunflower Flour. Foods 2021; 10:foods10020426. [PMID: 33672080 PMCID: PMC7919646 DOI: 10.3390/foods10020426] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/10/2021] [Accepted: 02/12/2021] [Indexed: 11/25/2022] Open
Abstract
There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim of this study was to develop muffins containing upcycled sunflower flour (a by-product from the sunflower oil industry) and assess the effects of sunflower flour addition on the fibre, protein, amino acid, mineral content, and antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay and Photo chemiluminescence (PCL) assay. Results show that the sunflower flour inclusion significantly improved all the parameters analysed as part of this study. A more balanced muffin amino acid profile was achieved, thanks to the increased levels of lysine, threonine, and methionine, the limiting essential amino acids of wheat flour. We can conclude that upcycled ingredients, such as sunflower flour, could be used for the nutritional improvement of baked goods, such as muffins. Their addition can result in several nutritional advantages that could be communicated on packaging through the use of the appropriate EU nutrition claims, such as those on protein, fibre, and mineral content.
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Affiliation(s)
- Simona Grasso
- Institute of Food, Nutrition and Health, School of Agriculture, Policy and Development, University of Reading, Reading RG6 6AH, UK
- Correspondence: ; Tel.: +44-118-3786-576
| | - Tatiana Pintado
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (T.P.); (J.P.-J.); (C.R.-C.); (A.M.H.)
| | - Jara Pérez-Jiménez
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (T.P.); (J.P.-J.); (C.R.-C.); (A.M.H.)
| | - Claudia Ruiz-Capillas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (T.P.); (J.P.-J.); (C.R.-C.); (A.M.H.)
| | - Ana Maria Herrero
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (T.P.); (J.P.-J.); (C.R.-C.); (A.M.H.)
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