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Nandan A, Koirala P, Dutt Tripathi A, Vikranta U, Shah K, Gupta AJ, Agarwal A, Nirmal N. Nutritional and functional perspectives of pseudocereals. Food Chem 2024; 448:139072. [PMID: 38547702 DOI: 10.1016/j.foodchem.2024.139072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 03/15/2024] [Accepted: 03/16/2024] [Indexed: 04/24/2024]
Abstract
An increase in the consumption of carbohydrate-rich cereals over past few decades has led to increased metabolic disorders in population. This nutritional imbalance in diets may be corrected by substituting cereal grains with pseudocereals that are richer in high-quality proteins, dietary fibers, unsaturated fats, and bioactive compounds (e.g., polyphenols and phytosterols) as compared to cereal grains. These nutrients have been associated with numerous health benefits, such as hypolipidemic, anti-inflammatory, anti-hypertensive, anti-cancer, and hepatoprotective properties, and benefits against obesity and diabetes. In this review, the nutritional composition and health benefits of quinoa, amaranth, and buckwheat are compared against wheat, maize, and rice. Subsequently, the processing treatments applied to quinoa, amaranth, and buckwheat and their applications into food products are discussed. This is relevant since there is substantial market potential for both pseudocereals and functional foods formulated with pseudocereals. Despite clear benefits, the current progress is slowed down by the fact that the cultivation of these pseudocereals is limited to its native regions. Therefore, to meet the global needs, it is imperative to support worldwide cultivation of these nutrient-rich pseudocereals.
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Affiliation(s)
- Alisha Nandan
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Pankaj Koirala
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand
| | - Abhishek Dutt Tripathi
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India.
| | - Urvashi Vikranta
- Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Aparna Agarwal
- Department of Food and Nutrition and Food Technology, Lady Irwin College, University of Delhi, New Delhi, India.
| | - Nilesh Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom, 73170, Thailand.
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Arámburo-Gálvez JG, Tinoco-Narez-Gil R, Arvizu-Flores AA, Figueroa-Salcido OG, Mora-Melgem JA, Islas-Rubio AR, Flores-Mendoza LK, Lopez-Teros V, Astiazaran-Garcia H, Cárdenas-Torres FI, Ontiveros N. A Food Matrix Triggers a Similar Allergic Immune Response in BALB/c Mice Sensitized with Native, Denatured, and Digested Ovalbumin. Life (Basel) 2023; 13:1733. [PMID: 37629590 PMCID: PMC10455175 DOI: 10.3390/life13081733] [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: 07/04/2023] [Revised: 07/25/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
The search for an animal model to evaluate the allergenic potential of processed food products is still ongoing. Both the sensitization to ovalbumin (OVA) in different structural states and the allergic response triggered after intragastric or food challenges were assessed. BALB/c mice were sensitized intraperitoneally to OVA (50 µg) in different structural states (native OVA, N-OVA; denatured OVA, D-OVA; formaldehyde- and lysine-treated OVA, FK-OVA; denatured OVA-FK, OVA-DFK; peptides from pepsin digestion, Pep-OVA). Anti-OVA-specific IgE responses were evaluated using ELISA. Anaphylactic signs and mMCP-1 serum levels were evaluated after intragastric (2.0 mg/OVA) and food (0.41 mg/OVA) challenges. IgE reactivities to N-OVA and D-OVA were similar among groups (p > 0.05). After the challenges, all OVA-sensitized mice developed mild to severe anaphylactic signs (p < 0.05 vs. control). Mice sensitized to N-OVA and D-OVA had the highest mMCP-1 serum levels after challenges (p < 0.05 vs. control). Allergic responses were similar despite the different OVA doses used for the challenges. The N-OVA-sensitized murine model of egg allergy proposed in the present study holds the potential for evaluating the impact of food matrix composition and processing on the threshold of egg-allergic responses.
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Affiliation(s)
- Jesús Gilberto Arámburo-Gálvez
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
| | - Raúl Tinoco-Narez-Gil
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
| | - Aldo Alejandro Arvizu-Flores
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
| | - Oscar Gerardo Figueroa-Salcido
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
- Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Sinaloa, Mexico
| | - José Antonio Mora-Melgem
- Nutrition Sciences Graduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico; (R.T.-N.-G.); (O.G.F.-S.); (J.A.M.-M.)
| | - Alma Rosa Islas-Rubio
- Department of Plant-Origin Food Technology, Research Center for Food and Development, CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo 83304, Sonora, Mexico;
| | - Lilian Karem Flores-Mendoza
- Clinical and Research Laboratory (LACIUS, C.N.), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Faculty of Biological and Health Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico;
| | - Veronica Lopez-Teros
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
| | - Humberto Astiazaran-Garcia
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
- Department of Nutrition, Research Center for Food and Development, CIAD, A.C. Carretera Gustavo Enrique Astiazarán Rosas, No. 46 Col. La Victoria, Hermosillo 83304, Sonora, Mexico
| | - Feliznando Isidro Cárdenas-Torres
- Graduate Program in Health Sciences, Faculty of Biological and Health Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico; (J.G.A.-G.); (A.A.A.-F.); (V.L.-T.); (H.A.-G.)
| | - Noé Ontiveros
- Clinical and Research Laboratory (LACIUS, C.N.), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Faculty of Biological and Health Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico;
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Zhu F. Amaranth proteins and peptides: Biological properties and food uses. Food Res Int 2023; 164:112405. [PMID: 36738021 DOI: 10.1016/j.foodres.2022.112405] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 12/16/2022] [Accepted: 12/24/2022] [Indexed: 12/31/2022]
Abstract
Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.
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Affiliation(s)
- Fan Zhu
- School of Chemical Sciences, The University of Auckland, Private Bag 92019, Auckland 1142, New Zealand.
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Faisal S, Zhang J, Meng S, Shi A, Li L, Wang Q, Maleki SJ, Adhikari B. Effect of high-moisture extrusion and addition of transglutaminase on major peanut allergens content extracted by three step sequential method. Food Chem 2022; 385:132569. [PMID: 35338998 DOI: 10.1016/j.foodchem.2022.132569] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 01/30/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023]
Abstract
The effect of high-moisture extrusion (HME) with or without transglutaminase (TGase) on peanut allergen levels and their extractability was studied. A three-stage sequential protein extraction significantly improved the protein recovery in processed samples (extrudate meat analogue); from 5.56 to 18.75 mg/100 mg without TGase, and from 4.59 to 20.82 mg/100 mg with 0.3% TGase. The total major allergen content was reduced by 91% (Ara h 1), 61% (Ara h 2), 60% (Ara h 6), and 55% (Ara h 3). Western-blot analysis of soluble extracts reflected the presence of Ara h 1 and Ara h 2 in significantly lower, indicating a potential reduction in IgE binding. During different processing zones, the most significant reduction in allergenic proteins was in the melting zone. The significant alteration in secondary and tertiary structures as a result of crosslinking shearing and degradation of proteins is likely to lead to allergen reduction.
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Affiliation(s)
- Shah Faisal
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Jinchuang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Shi Meng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Nestle R&D, Building 5, Courtyard 6, Jiuxianqiao Rd, Chaoyang district, Beijing 100015, PR China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China
| | - Liu Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Research Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China; Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China.
| | - Soheila J Maleki
- United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA, USA
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, VIC 3083, Australia
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Assessment of the Route of Exposure to Ovalbumin and Cow's Milk Proteins on the Induction of IgE Responses in BALB/c Mice. BIOLOGY 2022; 11:biology11040542. [PMID: 35453740 PMCID: PMC9031655 DOI: 10.3390/biology11040542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 11/17/2022]
Abstract
BALB/c mice can be orally sensitized to food proteins under acid suppressive medication, mimicking human exposure and triggering a human-like allergic immune response. However, the reproducibility of such an oral food allergy model remains questionable. Our aim was to evaluate the IgE responses triggered against ovalbumin (OVA) and cow’s milk proteins (CMP) after intragastric (IG), either under gastric-acid suppression or not, or intraperitoneal (IP) sensitization in BALB/c mice. OVA (0.2 mg) and different concentrations of CMP were administered with/without the antacid sucralfate by the IG route. For IP sensitization, OVA or CMP (0.5 mg) were administered. ELISA was used to evaluate IgE responses. The IP sensitization protocols triggered more robust and consistent anti-OVA or anti-CMP IgE responses than the intragastric ones (with/without sucralfate) (p < 0.05). 2.7% (1/36), and 5.5% (3/54) of the mice that underwent the sucralfate-assisted IG protocol triggered IgE responses against OVA or CMP, respectively. All the mice were administered OVA or CMP via IP triggered detectable IgE responses. The IP sensitization model is more reliable than the IG one for evaluating the intrinsic sensitizing and/or allergenic potential of food proteins, even if IG immunizations are carried out under gastric-acid suppression.
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