The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds

LWT ◽  
2007 ◽  
Vol 40 (7) ◽  
pp. 1292-1299 ◽  
Author(s):  
Reihaneh Ahmadzadeh Ghavidel ◽  
Jamuna Prakash
Keyword(s):  
Protein Digestibility ◽  
Calcium Bioavailability ◽  
Legume Seeds ◽  
The Impact ◽  
Iron And Calcium

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

scholarly journals Reactivity of Clays Consummated in Côte d'Ivoire in Digestive Conditions: Bioavailability of Mineral Elements

2018 ◽  
Vol 6 (5) ◽  
Author(s):  
Vamoussa Coulibaly ◽  
N’dri Kouamé ◽  
Atolé Brice Kédi ◽  
Joseph Sei ◽  
Samuel Oyetola
Keyword(s):  
Small Intestine ◽  
Mineral Elements ◽  
The Body ◽  
Solid Matrix ◽  
Human Gastrointestinal Tract ◽  
Stomach Ph ◽  
The Impact ◽  
Green Clay ◽  
Iron And Calcium

In order to evaluate the impact of clay on the body during digestion, a study of the bioavailability of elements from clay minerals from Anyama and Bingerville (Abidjan district) was performed in vitro. A simulation of the destruction of a solid matrix in the human gastrointestinal tract was undertaken. The analysis of different juices after digestion revealed the presence of numerous inorganic elements essential for biological activity. Green clay of Anyama consisting of chlorite, illite and smectite, released more elements than those of Bingerville, the mineralogy of witch being dominated by kaolinite. The concentration of some ions (Al, Co, Ca, Cu, Fe, Zn, Pb, Si) decreased during the transition from the step of the stomach (pH = 2.5) to that of the small intestine (pH ≈ 7). The proportions of zinc and copper in spite of decrease during the small intestine step, remain superior to the others. To the contrary, an increase was observed for K, Ni and P. Iron and calcium in this series were distinguished by their disappearance during the stage of the small intestine.

Partial substitution of soy protein isolates with cricket flour during extrusion affects firmness and in vitro protein digestibility

2020 ◽  
Vol 6 (2) ◽  
pp. 169-177 ◽  
Author(s):  
S.M. Kiiru ◽  
J.N. Kinyuru ◽  
B.N. Kiage ◽  
A.K. Marel
Keyword(s):  
Soy Protein ◽  
Protein Digestibility ◽  
Partial Substitution ◽  
Meat Production ◽  
In Vitro Protein Digestibility ◽  
Low Fat ◽  
Alternative Source ◽  
The Impact ◽  
Vitro Protein

The rapid increase in global population and the unsustainable conventional meat production have created demand for alternative animal-derived protein. Traditionally, soy has been utilised in structuring meat analogues. Currently, edible insects are researched as a potential alternative source of proteins and a valuable ingredient in development of meat analogues. High moisture extrusion was applied to a mixture of soy protein isolate (SPI) and full or low-fat cricket flour (CF) and the impact of cricket inclusion levels as well as extruder barrel temperature on the firmness and in vitro protein digestibility was evaluated. The SPI flour was substituted at 0 (control), 15, 30 and 45% and extruded on a laboratory co-rotating twin-screw extruder with a throughput of 1 kg/h at 150 rpm screw speed. Cooking temperature was varied at 120, 140 and 160 °C and water flowrate set to 10 ml/min. Texture as evaluated on all the treatments by texture profile analysis while the in vitro crude protein digestibility (CPD) was done on raw flours and extrudates with 15 and 45% CF inclusion and at 120 and 160 °C. The extrusion temperature had a negative correlation (r=-0.49) with the CPD but the CF inclusion had a correlation; r=0.71 (120 °C) and -0.28 (160 °C). The highest CPD (50%) was recorded from 45% full-fat CF extruded blend at 120 °C. Firmness was positively influenced (r=0.56) by temperature but negatively influenced (r≈-0.57) by CF inclusions at selected temperatures. Overall the low-fat CF blends had lower firmness values compared to their full-fat counterparts and control samples. The findings from this research demonstrated to be relevant for processing of high-protein and insect-based meat alternatives for food dependencies.

scholarly journals Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 182
Author(s):  
Ilaria De Pasquale ◽  
Michela Verni ◽  
Vito Verardo ◽  
Ana María Gómez-Caravaca ◽  
Carlo Giuseppe Rizzello
Keyword(s):  
Genetic Erosion ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Hydrolysis Rate ◽  
Substitution Level ◽  
Promising Tool ◽  
Chickpea Flour ◽  
The Impact

Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.

scholarly journals A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1531
Author(s):  
Yanwen Wang ◽  
Sean M. Tibbetts ◽  
Fabrice Berrue ◽  
Patrick J. McGinn ◽  
Scott P. MacQuarrie ◽  
...  
Keyword(s):  
Cell Wall ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Cell Wall Disruption ◽  
Amino Acid Score ◽  
The Impact ◽  
Vitro Protein

The present study was conducted to evaluate the protein quality of microalgae species Chlorella vulgaris (CV), Chlorella sorokiniana (CS), and Acutodesmus obliquus (AO) and assess the impact of mechanical cell wall disruption. Male Sprague–Dawley rats, around 156 g after adaptation, were placed in metabolic cages and fed experimental diets that were either protein-free or contained 10% protein solely from one of the undisrupted or disrupted CV, CS, and AO. After 3 days, feces were collected for a period of 5 days and analyzed together with diet samples for crude protein contents. Apparent protein digestibility, true protein digestibility, amino acid score, and protein digestibility-corrected amino acid score were calculated. In vitro protein digestibility was measured using the pepsin–pancreatin method and the in vitro protein digestibility-corrected amino acid score was calculated. The crude protein contents of CV, CS, and AO were 53.5, 50.2, and 40.3%, respectively. The amino acid score of the first limiting amino acid was 1.10, 1.27, and 0.86, true protein digestibility was 64.7, 59.3, and 37.9% and protein digestibility-corrected amino acid score was 0.63, 0.64, and 0.29, respectively, for CV, CS, and AO. Mechanical cell disruption significantly improved protein digestibility without a substantial impact on the amino acid profile and score, resulting in the increase of protein digestibility-corrected amino acid score to 0.77, 0.81, and 0.46, respectively, for disrupted CV, CS, and AO. There was a strong correlation between in vitro protein digestibility and apparent protein digestibility (r = 0.986), and also between in vitro protein digestibility-corrected amino acid score and in vivo protein digestibility-corrected amino acid score (r = 0.994). The results suggest that the CV and CS are acceptable sources of protein for humans and animals and quality can be markedly improved by mechanical cell wall disruption. Additionally, in vitro protein digestibility measured using the pepsin–pancreatin method may be used to screen protein product candidates, save animals, reduce cost, and accelerate product development.

The Predominant microRNAs in β-cell Clusters for Insulin Regulation and Diabetic Control

2020 ◽  
Vol 21 (7) ◽  
pp. 722-734
Author(s):  
Adele Soltani ◽  
Arefeh Jafarian ◽  
Abdolamir Allameh
Keyword(s):  
Mirna Expression ◽  
Expression Profiles ◽  
Expression Patterns ◽  
Diabetic Control ◽  
In Vitro Proliferation ◽  
Cell Functions ◽  
Mirna Expression Profiles ◽  
Multiple Processes ◽  
The Impact

micro (mi)-RNAs are vital regulators of multiple processes including insulin signaling pathways and glucose metabolism. Pancreatic &#946;-cells function is dependent on some miRNAs and their target mRNA, which together form a complex regulative network. Several miRNAs are known to be directly involved in &#946;-cells functions such as insulin expression and secretion. These small RNAs may also play significant roles in the fate of &#946;-cells such as proliferation, differentiation, survival and apoptosis. Among the miRNAs, miR-7, miR-9, miR-375, miR-130 and miR-124 are of particular interest due to being highly expressed in these cells. Under diabetic conditions, although no specific miRNA profile has been noticed, the expression of some miRNAs and their target mRNAs are altered by posttranscriptional mechanisms, exerting diverse signs in the pathobiology of various diabetic complications. The aim of this review article is to discuss miRNAs involved in the process of stem cells differentiation into &#946;-cells, resulting in enhanced &#946;-cell functions with respect to diabetic disorders. This paper will also look into the impact of miRNA expression patterns on in vitro proliferation and differentiation of &#946;-cells. The efficacy of the computational genomics and biochemical analysis to link the changes in miRNA expression profiles of stem cell-derived &#946;-cells to therapeutically relevant outputs will be discussed as well.

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