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Xi X, Fan G, Xue H, Peng S, Huang W, Zhan J. Harnessing the Potential of Quinoa: Nutritional Profiling, Bioactive Components, and Implications for Health Promotion. Antioxidants (Basel) 2024; 13:829. [PMID: 39061898 PMCID: PMC11273950 DOI: 10.3390/antiox13070829] [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: 06/11/2024] [Revised: 07/01/2024] [Accepted: 07/09/2024] [Indexed: 07/28/2024] Open
Abstract
Quinoa, a globally cultivated "golden grain" belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, polyphenols, and saponins. The bioactive compounds extracted from quinoa offer multifaceted health benefits, including antioxidative, anti-inflammatory, antimicrobial, cardiovascular disease (CVD) improvement, gut microbiota regulation, and anti-cancer effects. This review aims to intricately outline quinoa's nutritional value, functional components, and physiological benefits. Importantly, we comprehensively provide conclusions on the effects and mechanisms of these quinoa-derived bioactive components on multiple cancer types, revealing the potential of quinoa seeds as promising and effective anti-cancer agents. Furthermore, the health-promoting role of quinoa in modulating gut microbiota, maintaining gut homeostasis, and protecting intestinal integrity was specifically emphasized. Finally, we provided a forward-looking description of the opportunities and challenges for the future exploration of quinoa. However, in-depth studies of molecular targets and clinical trials are warranted to fully understand the bioavailability and therapeutic application of quinoa-derived compounds, especially in cancer treatment and gut microbiota regulation. This review sheds light on the prospect of developing dietary quinoa into functional foods or drugs to prevent and manage human diseases.
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Affiliation(s)
| | | | | | | | | | - Jicheng Zhan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.X.); (G.F.); (H.X.); (S.P.); (W.H.)
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2
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Borgonovi SM, Iametti S, Speranza AR, Di Nunzio M. Cell culture models for assessing the effects of bioactive compounds in common buckwheat ( Fagopyrum esculentum): a systematic review. Food Funct 2024; 15:2799-2813. [PMID: 38390666 DOI: 10.1039/d4fo00202d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2024]
Abstract
Common buckwheat (CBW) is grown and consumed worldwide. In addition to its already established reputation as an excellent source of nutrients, CBW is gaining popularity as a possible component of functional foods. Whereas human studies remain the gold standard for evaluating the relationship between nutrition and health, the development of reliable in vitro or ex vivo models has made it possible to investigate the cellular and molecular mechanisms of CBW effects on human health. Herein is a systematic review of studies on the biological effect of CBW supplementation, as assessed on various types of cellular models. Although the studies reported here have been conducted in very different experimental conditions, the overall effects of CBW supplementation were found to involve a decrease in cytokine secretion and oxidation products, related mainly to CBW polyphenols and protein or peptide fractions. These chemical species also appeared to be involved in the modulation of cell signaling and hormone secretion. Although further studies are undoubtedly necessary, as is their extension to in vivo systems, these reports suggest that CBW-based foods could be relevant to maintaining and/or improving human health and the quality of life.
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Affiliation(s)
- Sara Margherita Borgonovi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Anna Ramona Speranza
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
| | - Mattia Di Nunzio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, via Celoria 2, 20133 Milan, Italy.
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Flórez‐Martínez DH, Rodríguez‐Cortina J, Chavez‐Oliveros LF, Aguilera‐Arango GA, Morales‐Castañeda A. Current trends and prospects in quinoa research: An approach for strategic knowledge areas. Food Sci Nutr 2024; 12:1479-1501. [PMID: 38455196 PMCID: PMC10916554 DOI: 10.1002/fsn3.3891] [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: 08/22/2023] [Revised: 11/02/2023] [Accepted: 11/21/2023] [Indexed: 03/09/2024] Open
Abstract
Currently, the demand for healthy consumption and the use of alternatives to dairy proteins for the development of foods with good nutritional value are growing. Quinoa has received much attention because it contains a high content of proteins, essential amino acids, essential fatty acids, minerals, vitamins, dietary fibers, and bioactive compounds. Nevertheless, this content and the bioavailability of specific compounds of interest are related to the genotype, the agri-environmental conditions, and management practices where quinoa is grown and postharvest management. This article aimed to analyze the research trends for three knowledge areas: quinoa plant breeding for nutraceutical properties, plant-soil relations focused on abiotic stresses, and postharvest and value-added transformation activities. To this end, a specific methodological design based on bibliometrics and scientometrics methods was used. Through these analyses based on publications' keywords, titles, abstracts, and conclusions sections, for each knowledge area, the key research trends (scope and main topics), the classification of trends based on their development and relevance degree, and the core of knowledge were established. The trends comprise the current state of research. Finally, analyzing the conclusions, recommendations, and future research sections of key publications, a strong correlation among plant breeding research to obtain varieties with tolerance to biotic and abiotic stresses, nutritional and functional compounds of interest for food safety, and the development of products with higher added value established interest in further research on the potential bioactivity of quinoa and the verification of health benefits to humans.
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Affiliation(s)
| | - Jader Rodríguez‐Cortina
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA)—Centro de Investigación TibaitatáMosqueraColombia
| | | | - Germán Andrés Aguilera‐Arango
- Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA)—Centro de Investigación PalmiraPalmiraValle del CaucaColombia
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São José VPBD, Grancieri M, Toledo RCL, Mejia EGD, da Silva BP, Martino HSD. A bioactive compound digested chia protein is capable of modulating NFκB mediated hepatic inflammation in mice fed a high-fat diet. Food Res Int 2024; 175:113740. [PMID: 38128992 DOI: 10.1016/j.foodres.2023.113740] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 11/07/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The consumption of diets high in saturated fat can induce damages in liver morphology and function, which leads to increased inflammation, oxidative stress, and hepatic steatosis. Chia seed (Salvia hispanica L.) is rich in protein, which provides bioactive peptides with potential benefits, including antioxidant and anti-inflammatory functions. Then, this study aimed to analyze the effect of digested total protein (DTP) of chia on inflammation, oxidative stress, and morphological changes in liver of C57BL/6 mice fed a diet rich in saturated fat. Male C57BL/6 mice (n = 8/group), 8 weeks old, were fed standard diet (AIN), high-fat diet (HF), standard diet added digested protein (AIN + DTP) or high-fat diet added digested protein (HF + DTP) for 8 weeks. In animals fed a high-fat diet, chia DTP was able to reduce weight gain, food efficiency ratio and hepatosomatic index. In addition, it presented antioxidant capacity, which reduced catalase activity and lipid peroxidation. DTP was also able to reduce hepatic inflammation by reducing p65-NFκB expression and IL-1β expression and quantification. The APSPPVLGPP peptide present in chia DTP presented binding capacity with PPAR-α, which contributed to the reduction of hepatic fat accumulation evidenced by histological analysis. Thus, chia DTP improved hepatic inflammatory and histological parameters, being an effective food in reducing the liver damage caused by a high-fat diet.
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Affiliation(s)
| | - Mariana Grancieri
- Department of Pharmacy and Nutrition, Center for Exact, Natural and Health Sciences, Federal University of Espírito Santo, Alegre 29500-000, ES, Brazil
| | - Renata Celi Lopes Toledo
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil
| | - Elvira Gonzalez de Mejia
- Department of Food Science & Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Bárbara Pereira da Silva
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil
| | - Hércia Stampini Duarte Martino
- Department of Nutrition and Health. Universidade Federal de Viçosa. Av. Purdue, s/n, Campus Universitário, Viçosa, MG Zip Code: 36.570-900, Brazil.
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Serena-Romero G, Ignot-Gutiérrez A, Conde-Rivas O, Lima-Silva MY, Martínez AJ, Guajardo-Flores D, Cruz-Huerta E. Impact of In Vitro Digestion on the Digestibility, Amino Acid Release, and Antioxidant Activity of Amaranth ( Amaranthus cruentus L.) and Cañihua ( Chenopodium pallidicaule Aellen) Proteins in Caco-2 and HepG2 Cells. Antioxidants (Basel) 2023; 12:2075. [PMID: 38136195 PMCID: PMC10740650 DOI: 10.3390/antiox12122075] [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: 10/26/2023] [Revised: 11/20/2023] [Accepted: 11/20/2023] [Indexed: 12/24/2023] Open
Abstract
This study evaluated the impact of in vitro gastrointestinal digestion on the digestibility, amino acid release, and antioxidant activity of proteins from amaranth (Amarantus cruentus L.) and cañihua (Chenopodium pallidicaule Aellen). Antioxidant activity was assessed using ORAC, ABTS, DPPH, and cellular antioxidant activity (CAA) assays in human intestinal Caco-2 and hepatic Hep-G2 cell lines. The results showed that amaranth had higher protein digestibility (79.19%) than cañihua (71.22%). In addition, intestinal digestion promoted the release of essential amino acids, such as leucine, lysine, and phenylalanine, in both protein concentrates. Concentrations of amaranth and cañihua proteins, ranging from 0.125 to 1.0 mg mL-1, were non-cytotoxic in both cell lines. At a concentration of 0.750 mg mL-1, simulated gastrointestinal digestion enhanced cellular antioxidant activity. Intestinal digest fractions containing peptides >5 kDa were the principal contributors to CAA in both cell lines. Notably, cañihua proteins exhibited high CAA, reaching values of 85.55% and 82.57% in Caco-2 and HepG2 cells, respectively, compared to amaranth proteins, which reached 84.68% in Caco-2 and 81.06% in HepG2 cells. In conclusion, both amaranth and cañihua proteins, after simulated gastrointestinal digestion, showcased high digestibility and released peptides and amino acids with potent antioxidant properties, underscoring their potential health benefits.
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Affiliation(s)
- Gloricel Serena-Romero
- Centro de Investigaciones Biomédicas, Universidad Veracruzana, Dr. Luis Castelazo Ayala s/n, Industrial Ánimas, Xalapa 91193, Veracruz, Mexico
| | - Anaís Ignot-Gutiérrez
- Instituto de Neuroetología, Universidad Veracruzana, Dr. Luis Castelazo Ayala s/n, Industrial Ánimas, Xalapa 91193, Veracruz, Mexico
| | - Osvaldo Conde-Rivas
- Centro de Investigaciones Biomédicas, Universidad Veracruzana, Dr. Luis Castelazo Ayala s/n, Industrial Ánimas, Xalapa 91193, Veracruz, Mexico
| | - Marlenne Y. Lima-Silva
- Facultad de Nutrición-Xalapa, Médicos y Odontólogos s/n, Unidad del Bosque, Xalapa 91017, Veracruz, Mexico
| | - Armando J. Martínez
- Instituto de Neuroetología, Universidad Veracruzana, Dr. Luis Castelazo Ayala s/n, Industrial Ánimas, Xalapa 91193, Veracruz, Mexico
| | - Daniel Guajardo-Flores
- Tecnológico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Eugenio Garza Sada 2501 Sur, Monterrey 64849, Nuevo León, Mexico
| | - Elvia Cruz-Huerta
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Dr. Luis Castelazo Ayala s/n, Industrial Ánimas, Xalapa 91193, Veracruz, Mexico
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Merkher Y, Kontareva E, Alexandrova A, Javaraiah R, Pustovalova M, Leonov S. Anti-Cancer Properties of Flaxseed Proteome. Proteomes 2023; 11:37. [PMID: 37987317 PMCID: PMC10661269 DOI: 10.3390/proteomes11040037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 11/06/2023] [Accepted: 11/10/2023] [Indexed: 11/22/2023] Open
Abstract
Flaxseed has been recognized as a valuable source of nutrients and bioactive compounds, including proteins that possess various health benefits. In recent years, studies have shown that flaxseed proteins, including albumins, globulins, glutelin, and prolamins, possess anti-cancer properties. These properties are attributed to their ability to inhibit cancer cell proliferation, induce apoptosis, and interfere with cancer cell signaling pathways, ultimately leading to the inhibition of metastasis. Moreover, flaxseed proteins have been reported to modulate cancer cell mechanobiology, leading to changes in cell behavior and reduced cancer cell migration and invasion. This review provides an overview of the anti-cancer properties of flaxseed proteins, with a focus on their potential use in cancer treatment. Additionally, it highlights the need for further research to fully establish the potential of flaxseed proteins in cancer therapy.
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Affiliation(s)
- Yulia Merkher
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
- Faculty of Biomedical Engineering, Technion–Israel Institute of Technology, Haifa 3200003, Israel
| | - Elizaveta Kontareva
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
| | - Anastasia Alexandrova
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
| | - Rajesha Javaraiah
- Department of Biochemistry, Yuvaraja’s College, University of Mysore Mysuru, Karnataka 570005, India
| | - Margarita Pustovalova
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
- State Research Center-Burnasyan Federal Medical Biophysical Center of Federal Medical Biological Agency (SRC-FMBC), Moscow 123098, Russia
| | - Sergey Leonov
- School of Biological and Medical Physics, Moscow Institute of Physics and Technology, Dolgoprudny 141700, Moscow Region, Russia (S.L.)
- State Research Center-Burnasyan Federal Medical Biophysical Center of Federal Medical Biological Agency (SRC-FMBC), Moscow 123098, Russia
- Institute of Cell Biophysics, Russian Academy of Sciences, Pushchino 142290, Moscow Region, Russia
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7
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Busso D, González A, Santander N, Saavedra F, Quiroz A, Rivera K, González J, Olmos P, Marette A, Bazinet L, Illanes S, Enrione J. A Quinoa Protein Hydrolysate Fractionated by Electrodialysis with Ultrafiltration Membranes Improves Maternal and Fetal Outcomes in a Mouse Model of Gestational Diabetes Mellitus. Mol Nutr Food Res 2023; 67:e2300047. [PMID: 37667444 DOI: 10.1002/mnfr.202300047] [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: 01/27/2023] [Revised: 05/08/2023] [Indexed: 09/06/2023]
Abstract
SCOPE Quinoa intake exerts hypoglycemic and hypolipidemic effects in animals and humans. Although peptides from quinoa inhibit key enzymes involved in glucose homeostasis in vitro, their in vivo antidiabetic properties have not been investigated. METHODS AND RESULTS This study evaluated the effect of oral administration of a quinoa protein hydrolysate (QH) produced through enzymatic hydrolysis and fractionation by electrodialysis with ultrafiltration membrane (EDUF) (FQH) on the metabolic and pregnancy outcomes of Lepdb/+ pregnant mice, a preclinical model of gestational diabetes mellitus. The 4-week pregestational consumption of 2.5 mg mL-1 of QH in water prevented glucose intolerance and improves hepatic insulin signaling in dams, also reducing fetal weights. Sequencing and bioinformatic analyses of the defatted FQH (FQHD) identified 11 peptides 6-10 amino acids long that aligned with the quinoa proteome and exhibited putative anti-dipeptidyl peptidase-4 (DPP-IV) activity, confirmed in vitro in QH, FQH, and FDQH fractions. Peptides homologous to mouse and human proteins enriched for biological processes related to glucose metabolism are also identified. CONCLUSION Processing of quinoa protein may be used to develop a safe and effective nutritional intervention to control glucose intolerance during pregnancy. Further studies are required to confirm if this nutritional intervention is applicable to pregnant women.
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Affiliation(s)
- Dolores Busso
- Program of Reproductive Biology, Research and Innovation Center, School of Medicine, Faculty of Medicine, Universidad de los Andes, Santiago, 7550000, Chile
- Center of Interventional Medicine for Precision and Advanced Cellular Therapy (IMPACT), Universidad de los Andes, Santiago, 7550000, Chile
| | - Adrián González
- Biopolymer Research and Engineering Lab (BiopREL), Research and Innovation Center, School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Santiago, 7550000, Chile
| | - Nicolás Santander
- Health Science Institute, Universidad de O´Higgins, Rancagua, 2841959, Chile
| | - Fujiko Saavedra
- Program of Reproductive Biology, Research and Innovation Center, School of Medicine, Faculty of Medicine, Universidad de los Andes, Santiago, 7550000, Chile
| | - Alonso Quiroz
- PhD Program in Medical Sciences, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, 8320000, Chile
| | - Katherine Rivera
- PhD Program in Medical Sciences, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, 8320000, Chile
| | - Javier González
- Immersion in Science Program, School of Medicine, Faculty of Medicine, Universidad de los Andes, Santiago, 7550000, Chile
| | - Pablo Olmos
- Department of Nutrition, Diabetes and Metabolism, School of Medicine, Pontificia Universidad Católica de Chile, Santiago, 8320000, Chile
| | - André Marette
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec, Québec G1V 0A6, Canada
- Department of Anatomy and Physiology, Faculty of Medicine, Laval Hospital Research Center, Université Laval, Québec, Québec G1V 4G5, Canada
| | - Laurent Bazinet
- Department of Anatomy and Physiology, Faculty of Medicine, Laval Hospital Research Center, Université Laval, Québec, Québec G1V 4G5, Canada
- Department of Food Science and Nutrition, Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaire (LTAPEM, Laboratory of Food Processing and Electro-Membrane Processes) Université Laval, Québec, Québec G1V 0A6, Canada
| | - Sebastián Illanes
- Program of Reproductive Biology, Research and Innovation Center, School of Medicine, Faculty of Medicine, Universidad de los Andes, Santiago, 7550000, Chile
- Center of Interventional Medicine for Precision and Advanced Cellular Therapy (IMPACT), Universidad de los Andes, Santiago, 7550000, Chile
| | - Javier Enrione
- Center of Interventional Medicine for Precision and Advanced Cellular Therapy (IMPACT), Universidad de los Andes, Santiago, 7550000, Chile
- Biopolymer Research and Engineering Lab (BiopREL), Research and Innovation Center, School of Nutrition and Dietetics, Faculty of Medicine, Universidad de los Andes, Santiago, 7550000, Chile
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Adewole TS, Dudu BB, Oladele JO, Oyeleke OM, Kuku A. Functional Bioactivities of Soluble Seed Proteins from Two Leguminous Seeds. Prev Nutr Food Sci 2023; 28:160-169. [PMID: 37416787 PMCID: PMC10321450 DOI: 10.3746/pnf.2023.28.2.160] [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: 07/05/2022] [Revised: 04/11/2023] [Accepted: 04/17/2023] [Indexed: 07/08/2023] Open
Abstract
Storage proteins from Sphenostylis stenocarpa and Phaseolus lunatus were fractionated, and their in vitro bioactivities were investigated. Albumin, globulin, prolamin, and glutelin constituents of the respective seeds were successively fractionated using the modified Osborne method. Phenylmethylsulfonyl fluoride (1 mM) was used as a protease inhibitor. The antioxidant, anti-inflammatory, and acetylcholinesterase-inhibitory activities of the protein fractions were evaluated using different appropriate techniques. Globulin was the predominant fraction, with a yield of 43.21±0.01% and 48.19±0.03% for S. stenocarpa and P. lunatus, respectively, whereas prolamin was not detected in both seeds. The protein fraction markedly scavenges hydroxyl radicals, nitric oxide radicals, and 2,2-diphenyl-1-picryldydrazyl radicals with concomitant high free radical-reducing power. Albumin and globulin fractions elicited the highest acetylcholinesterase-inhibitory potential of 48.75% and 49.75%, respectively, indicating their great application potential in managing neurodegenerative diseases. In this study, the albumin, globulin, and glutelin fractions of these underutilized legumes showed great analeptic bioactivities, which could be utilized as health-promoting dietary supplements/products.
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Affiliation(s)
- Taiwo Scholes Adewole
- Department of Chemical Sciences, Kings University, Ode-Omu, Osun State 220104, Nigeria
| | | | | | | | - Adenike Kuku
- Department of Biochemistry and Molecular Biology, Obafemi Awolowo University, Ile-Ife, Osun State 220282, Nigeria
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Cruz-Chamorro I, Carrillo-Vico A. Health Properties of Plant Bioactive Compounds: Immune, Antioxidant, and Metabolic Effects. Int J Mol Sci 2023; 24:ijms24097916. [PMID: 37175623 PMCID: PMC10178185 DOI: 10.3390/ijms24097916] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Accepted: 03/17/2023] [Indexed: 05/15/2023] Open
Abstract
In recent decades, people in the industrialized world have increased the demand for meat-free foods motivated by health, environmental, and animal welfare reasons [...].
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Affiliation(s)
- Ivan Cruz-Chamorro
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevi-lla, 41013 Seville, Spain
| | - Antonio Carrillo-Vico
- Departamento de Bioquímica Médica y Biología Molecular e Inmunología, Facultad de Medicina, Universidad de Sevilla, 41009 Seville, Spain
- Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocío/CSIC/Universidad de Sevi-lla, 41013 Seville, Spain
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10
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Production of value-added peptides from agro-industrial residues by solid-state fermentation with a new thermophilic protease-producing strain. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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11
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Liu C, Ma R, Tian Y. An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing. Crit Rev Food Sci Nutr 2022; 64:5533-5550. [PMID: 36510748 DOI: 10.1080/10408398.2022.2155796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of a variety of whole and processed products owing to its excellent nutritional features, including richness in micronutrients and bioactive phytochemicals, well-balanced amino acids composition, and gluten-free properties. Recent studies have indicated that the diverse utilization and final product quality of this pseudo-grain are closely related to the processing technologies used, which can result in variations in nutritional profiles and health benefits. This review comprehensively summarizes the nutritional properties, processing technologies, and potential health benefits of quinoa, suggesting that quinoa plays a promising role in enhancing the nutrition of processed food. In particular, the effects of different processing technologies on the nutritional profile and health benefits of quinoa are highlighted, which can provide a foundation for the updating and upgrading of the quinoa processing industry. It further discusses the present quinoa-based food products containing quinoa as partial or whole substitute for traditional grains.
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Affiliation(s)
- Chang Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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12
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Production of antihypertensive and antidiabetic peptide fractions from quinoa (Chenopodium quinoa Willd.) by electrodialysis with ultrafiltration membranes. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2022.06.024] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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13
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Kreft I, Germ M, Golob A, Vombergar B, Bonafaccia F, Luthar Z. Impact of Rutin and Other Phenolic Substances on the Digestibility of Buckwheat Grain Metabolites. Int J Mol Sci 2022; 23:3923. [PMID: 35409281 PMCID: PMC8999605 DOI: 10.3390/ijms23073923] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 03/29/2022] [Accepted: 03/30/2022] [Indexed: 02/01/2023] Open
Abstract
Tartary buckwheat (Fagopyrum tataricum Gaertn.) is grown in eastern and central Asia (the Himalayan regions of China, Nepal, Bhutan and India) and in central and eastern Europe (Luxemburg, Germany, Slovenia and Bosnia and Herzegovina). It is known for its high concentration of rutin and other phenolic metabolites. Besides the grain, the other aboveground parts of Tartary buckwheat contain rutin as well. After the mixing of the milled buckwheat products with water, the flavonoid quercetin is obtained in the flour-water mixture, a result of rutin degradation by rutinosidase. Heating by hot water or steam inactivates the rutin-degrading enzymes in buckwheat flour and dough. The low buckwheat protein digestibility is due to the high content of phenolic substances. Phenolic compounds have low absorption after food intake, so, after ingestion, they remain for some time in the gastrointestinal tract. They can act in an inhibitory manner on enzymes, degrading proteins and other food constituents. In common and Tartary buckwheat, the rutin and quercetin complexation with protein and starch molecules has an impact on the in vitro digestibility and the appearance of resistant starch and slowly digestible proteins. Slowly digestible starch and proteins are important for the functional and health-promoting properties of buckwheat products.
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Affiliation(s)
- Ivan Kreft
- Nutrition Institute, Tržaška 40, SI-1000 Ljubljana, Slovenia
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (M.G.); (A.G.); (F.B.)
| | - Mateja Germ
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (M.G.); (A.G.); (F.B.)
| | - Aleksandra Golob
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (M.G.); (A.G.); (F.B.)
| | - Blanka Vombergar
- The Education Centre Piramida Maribor, SI-2000 Maribor, Slovenia;
| | - Francesco Bonafaccia
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (M.G.); (A.G.); (F.B.)
| | - Zlata Luthar
- Biotechnical Faculty, University of Ljubljana, SI-1000 Ljubljana, Slovenia; (M.G.); (A.G.); (F.B.)
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14
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The Role of Pseudocereals in Celiac Disease: Reducing Nutritional Deficiencies to Improve Well-Being and Health. J Nutr Metab 2022; 2022:8502169. [PMID: 35186332 PMCID: PMC8850039 DOI: 10.1155/2022/8502169] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 12/16/2021] [Accepted: 01/11/2022] [Indexed: 12/19/2022] Open
Abstract
Celiac disease or gluten-dependent enteropathy is a chronic autoimmune pathology triggered by dietary gluten in genetic predisposed individuals, mediated by transglutaminase 2 IgA autoantibodies and associated with a deteriorating immune and inflammatory response. This leads to intestinal villous atrophy, impairing the intestinal mucosa structure and function of secretion, digestion, and absorption. The result is macro- and micronutrient deficiency, including fat soluble vitamins and minerals, and a consequent nutritional status depletion. A lifelong gluten-free diet is the only available treatment for celiac patients in order to assure normal intestinal mucosa and remission of gastrointestinal symptoms. However, a gluten-free diet can itself cause other nutritional deficiencies due to its restrictive nature regarding gluten-containing cereals. A group of gluten-free cereals, known as pseudocereals, is increasingly recognized as valuable options for gluten-free diets due to their high nutritional value. Amaranth, quinoa, millet, and buckwheat are examples of gluten-free nutrient-dense grains that can be used as alternatives to the conventional gluten-containing grains and improve the variety and nutritional quality of the celiac diet. Current work reviews the nutritional pitfalls of a gluten-free diet and analyses how pseudocereals can contribute to revert those deficiencies and optimize the nutritional value of this mandatory diet for the celiac population.
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15
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Bender D, Schönlechner R. Recent developments and knowledge in pseudocereals including technological aspects. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00136] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Amaranth, buckwheat, quinoa, and less known, canihua are the most important pseudocereals. Their high nutritional value is well recognized and they are increasingly used for the development of a wide range of starch-based foods, which has been fostered by intensified research data performed in recent years. In addition to health driven motivations, also environmental aspects like the ongoing climate change are an important stimulus to increase agricultural biodiversity again. As pseudocereals are botanically classified as dicotyledonous plants their chemical, physical and processing properties differ significantly from the monocotyledonous cereals. Most important factors that need to be addressed for processing is their smaller seed kernel size, their specific starch structure and granule architecture, their gluten-free protein, but also their dietary fibre and secondary plant metabolites composition. This review gives a condensed overview of the recent developments and gained knowledge with special attention to the technological and food processing aspects of these pseudocereals.
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Affiliation(s)
- D. Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
| | - R. Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences Vienna, Muthgasse 18, 1190, Vienna, Austria
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16
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Guo H, Hao Y, Yang X, Ren G, Richel A. Exploration on bioactive properties of quinoa protein hydrolysate and peptides: a review. Crit Rev Food Sci Nutr 2021; 63:2896-2909. [PMID: 34581209 DOI: 10.1080/10408398.2021.1982860] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Quinoa is an excellent source of nutritional and bioactive components. Protein is considered a key nutritional advantage of quinoa grain, and many studies have highlighted the nutritional and physicochemical properties of quinoa protein. In addition, quinoa protein is a good precursor of bioactive peptides. This review focused on the biological properties of quinoa protein hydrolysate and peptides, and gave a summary of the preparation and functional test of quinoa protein hydrolysate and peptides. A combination of milling fractionation and solvent extraction is recommended for the efficient production of quinoa protein. The biological functionalities of quinoa protein hydrolysate, including antidiabetic, antihypertensive, anti-inflammatory, antioxidant activities, and so on, have been extensively investigated based on in vitro studies and limited animal models. Additionally, bioinformatics analysis, including proteolysis simulation, virtual screening, and molecular docking, provides an alternative or assistive approach for exploring the potential bioactivity of quinoa protein and peptides. Nevertheless, further research is required for industrial production of bioactive quinoa peptides, verification of health benefits in humans, and mechanism interpretation of observed effects.
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Affiliation(s)
- Huimin Guo
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China.,Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
| | - Yuqiong Hao
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Guixing Ren
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies, Gembloux Agro-Bio Tech, University of Liege, Gembloux, Belgium
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