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López-Calabozo R, Liberal Â, Fernandes Â, Revilla I, Ferreira ICFR, Barros L, Vivar-Quintana AM. Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy. SENSORS (BASEL, SWITZERLAND) 2024; 24:4232. [PMID: 39001010 PMCID: PMC11244296 DOI: 10.3390/s24134232] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/16/2024]
Abstract
Carbohydrates are the main components of lentils, accounting for more than 60% of their composition. Their content is influenced by genetic factors, with different contents depending on the variety. These compounds have not only been linked to interesting health benefits, but they also have a significant influence on the techno-functional properties of lentil-derived products. In this study, the use of near-infrared spectroscopy (NIRS) to predict the concentration of total carbohydrate, fibre, starch, total sugars, fructose, sucrose and raffinose was investigated. For this purpose, six different cultivars of macrosperm (n = 37) and microsperm (n = 43) lentils have been analysed, the samples were recorded whole and ground and the suitability of both recording methods were compared. Different spectral and mathematical pre-treatments were evaluated before developing the calibration models using the Modified Partial Least Squares regression method, with a cross-validation and an external validation. The predictive models developed show excellent coefficients of determination (RSQ > 0.9) for the total sugars and fructose, sucrose, and raffinose. The recording of ground samples allowed for obtaining better models for the calibration of starch content (R > 0.8), total sugars and sucrose (R > 0.93), and raffinose (R > 0.91). The results obtained confirm that there is sufficient information in the NIRS spectral region for the development of predictive models for the quantification of the carbohydrate content in lentils.
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Affiliation(s)
- Rocío López-Calabozo
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
| | - Ângela Liberal
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Fernandes
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Isabel Revilla
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
| | - Isabel C. F. R. Ferreira
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigaçao de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; (Â.F.); (I.C.F.R.F.); (L.B.)
- Laboratório para a Sustentabilidade e Tecnologia em Regiões de Montanha, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana M. Vivar-Quintana
- Food Technology Area, Escuela Politécnica Superior de Zamora, Universidad de Salamanca, Avenida Requejo, 33, 49022 Zamora, Spain; (R.L.-C.); (Â.L.); (I.R.)
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Chamberlin ML, Wilson SM, Gaston ME, Kuo WY, Miles MP. Twelve Weeks of Daily Lentil Consumption Improves Fasting Cholesterol and Postprandial Glucose and Inflammatory Responses-A Randomized Clinical Trial. Nutrients 2024; 16:419. [PMID: 38337705 PMCID: PMC10857178 DOI: 10.3390/nu16030419] [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: 01/06/2024] [Revised: 01/25/2024] [Accepted: 01/27/2024] [Indexed: 02/12/2024] Open
Abstract
Lentils have potential to improve metabolic health but there are limited randomized clinical trials evaluating their comprehensive impact on metabolism. The aim of this study was to assess the impact of lentil-based vs. meat-based meals on fasting and postprandial measures of glucose and lipid metabolism and inflammation. Thirty-eight adults with an increased waist circumference (male ≥ 40 inches and female ≥ 35 inches) participated in a 12-week dietary intervention that included seven prepared midday meals totaling either 980 g (LEN) or 0 g (CON) of cooked green lentils per week. Linear models were used to assess changes in fasting and postprandial markers from pre- to post-intervention by meal group. Gastrointestinal (GI) symptoms were assessed through a survey randomly delivered once per week during the intervention. We found that regular consumption of lentils lowered fasting LDL (F = 5.53, p = 0.02) and total cholesterol levels (F = 8.64, p < 0.01) as well as postprandial glucose (β = -0.99, p = 0.01), IL-17 (β = -0.68, p = 0.04), and IL-1β (β = -0.70, p = 0.03) responses. GI symptoms were not different by meal group and all symptoms were reported as "none" or "mild" for the duration of the intervention. Our results suggest that daily lentil consumption may be helpful in lowering cholesterol and postprandial glycemic and inflammatory responses without causing GI stress. This information further informs the development of pulse-based dietary strategies to lower disease risk and to slow or reverse metabolic disease progression in at-risk populations.
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Affiliation(s)
- Morgan L. Chamberlin
- Department of Food Systems, Nutrition, and Kinesiology, Montana State University, Bozeman, MT 59717, USA; (M.L.C.); (W.-Y.K.)
| | - Stephanie M.G. Wilson
- United States Department of Agriculture, Agricultural Research Service Western Human Nutrition Research Center, Davis, CA 95616, USA;
- Texas A&M, Institute for Advancing Health Through Agriculture, College Station, TX 77845, USA
| | - Marcy E. Gaston
- Department of Human Ecology, SUNY Oneonta, Oneonta, NY 13820, USA;
| | - Wan-Yuan Kuo
- Department of Food Systems, Nutrition, and Kinesiology, Montana State University, Bozeman, MT 59717, USA; (M.L.C.); (W.-Y.K.)
| | - Mary P. Miles
- Department of Food Systems, Nutrition, and Kinesiology, Montana State University, Bozeman, MT 59717, USA; (M.L.C.); (W.-Y.K.)
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Papakonstantinou E, Galanopoulos K, Kapetanakou AE, Gkerekou M, Skandamis PN. Short-Term Effects of Traditional Greek Meals: Lentils with Lupins, Trahana with Tomato Sauce and Halva with Currants and Dried Figs on Postprandial Glycemic Responses-A Randomized Clinical Trial in Healthy Humans. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11502. [PMID: 36141773 PMCID: PMC9517682 DOI: 10.3390/ijerph191811502] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/23/2022] [Revised: 08/31/2022] [Accepted: 09/10/2022] [Indexed: 06/16/2023]
Abstract
Low glycemic index (GI) diets have been associated with decreased chronic disease risk. In a randomized, cross-over study we investigated the GI and glycemic response to three traditional Greek mixed meals: Lentils, Trahana, and Halva. Twelve healthy, fasting individuals received isoglucidic test meals (25 g available carbohydrate) and 25 g glucose reference, in random order. GI was calculated and capillary blood glucose (BG) samples were collected at 0-120 min after meal consumption. Subjective appetite ratings were assessed. All three tested meals provided low GI values. Lentils GI was 27 ± 5, Trahana GI was 42 ± 6, and Halva GI was 52 ± 7 on glucose scale. Peak BG values were lowest for Lentils, followed by Trahana and then by Halva (p for all <0.05). Compared to the reference food, BG concentrations were significantly lower for all meals at all time-points (p for all <0.05). Lentils provided lower glucose concentrations at 30 and 45 min compared to Trahana (p for all <0.05) and at 30, 45, and 60 min compared to Halva (p for all <0.05). BG concentrations did not differ between Trahana and Halva at all time points. No differences were observed for fasting BG, time to peak rise for BG, and subjective appetite ratings. In conclusion, all three mixed meals attenuated postprandial glycemic response in comparison to glucose, which may offer advantages to glycemic control.
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Affiliation(s)
- Emilia Papakonstantinou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 18855 Athens, Greece
| | - Konstantinos Galanopoulos
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 18855 Athens, Greece
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece
| | - Anastasia E. Kapetanakou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece
| | - Maria Gkerekou
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece
| | - Panagiotis N. Skandamis
- Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, School of Food Science and Human Nutrition, 75 Iera Odos, 18855 Athens, Greece
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The Special Issue on “The Nutritional Value of Pulses and Whole Grains”: A Continued Endeavor to Delineate Their Benefits for Today and Addressing the Challenges of the Future. Nutrients 2022; 14:nu14163381. [PMID: 36014887 PMCID: PMC9416299 DOI: 10.3390/nu14163381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/05/2022] [Accepted: 08/16/2022] [Indexed: 11/17/2022] Open
Abstract
Dietary patterns are increasingly focusing on the interplay between nutritional adequacy, reduction of chronic disease, and environmental sustainability [...]
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Yang H, Wang Y, Xu S, Ren J, Tang L, Gong J, Lin Y, Fang H, Su D. Hesperetin, a Promising Treatment Option for Diabetes and Related Complications: A Literature Review. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8582-8592. [PMID: 35801973 DOI: 10.1021/acs.jafc.2c03257] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The morbidity and mortality of diabetes have increased dramatically in recent decades. Novel strategies for treating diabetes and its complications with minimal side effects are in urgent need. New monomeric molecules extracted from herbal medicine, which is a form of alternative medicine, are being sought as drug candidates for the treatment of diabetes and its complications. Hesperetin (Hst), a citrus flavonoid, is of increasing interest in scientific studies recently due to its properties in combating diabetes and its complications, whereas existing studies are scattered and unsystematic. Here, we summarized the literature studies over the last 10 years to review the potential therapeutic role of Hst in the prevention and mitigation of diabetes and its complications, intending to provide promising strategies for the clinical management of diabetes and its complications.
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Affiliation(s)
- Hao Yang
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
| | - Yujie Wang
- Department of Pharmacy, the Third Affiliated Hospital of Soochow University, the First Peoples's Hospital of Changzhou, Changzhou 213003, China
| | - Shan Xu
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
| | - Jie Ren
- School of Pharmaceutical Engineering and Life Science, Changzhou University, Changzhou 213164, China
| | - Lidan Tang
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
| | - Jinhong Gong
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
| | - Ying Lin
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
| | - Hufeng Fang
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
| | - Dan Su
- Department of Pharmacy, the Affiliated Changzhou No. 2 People's Hospital of Nanjing Medical University, Changzhou 213003, China
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