Differential Responses of Two Broccoli (Brassica oleraceaL. var Italica) Cultivars to Salinity and Nutritional Quality Improvement

The comparative responses of two broccoli cultivars (Brassica oleraceavar. Italica, cv. Parthenon and cv. Naxos) to a 15 d exposure to different NaCl levels were investigated. Salinity led to increased concentrations of Na+and Cl−ions in both cultivars, a disruption of the endogenous minerals levels in the shoots and roots—that varied with the cultivar and salt concentration—and decreases in the osmotic potential (Ψπ), root hydraulic conductance (L0), and stomatal conductance (Gs). The reduced biomass of Naxos at moderate NaCl indicates greater sensitivity to salinity, compared with Parthenon. Parthenon accumulated more soluble sugars, for osmotic adjustment, whereas Naxos accumulated proline, which gave the two cultivars differing nutritional characteristics. The total glucosinolates (GSLs) content was not affected by salinity in Parthenon while it decreased significantly in Naxos as a consequence of the decrease in the indole GSL. However, Naxos accumulated more aliphatic GSLs under salt stress than Parthenon, which confers on this cultivar a greater nutritional value when cultivated under salinity.These results suggest that, at distinct salinity levels, each broccoli cultivar adopts a specific strategy, indicating the crucial role of the genetic background on the organoleptic and nutritional properties that each cultivar acquires.

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Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

Applied Sciences ◽

10.3390/app10196998 ◽

2020 ◽

Vol 10 (19) ◽

pp. 6998

Author(s):

Cintya G. Soria-Hernández ◽

Sergio O. Serna-Saldívar ◽

Cristina Chuck-Hernández

Keyword(s):

Soybean Meal ◽

Food Industry ◽

Nutritional Value ◽

Low Cost ◽

World Population ◽

Nutritional Properties ◽

Nutritional Characteristics ◽

The World ◽

Emulsifying Capacity ◽

Maize Germ

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

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Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds

Plants ◽

10.3390/plants10102128 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2128

Author(s):

Sara Granado-Rodríguez ◽

Susana Vilariño-Rodríguez ◽

Isaac Maestro-Gaitán ◽

Javier Matías ◽

María José Rodríguez ◽

...

Keyword(s):

Nutritional Quality ◽

Seed Quality ◽

Germination Rate ◽

Genotypic Variation ◽

Chenopodium Quinoa ◽

Seed Viability ◽

Plant Structure ◽

Edible Plant ◽

Nutritional Properties ◽

Nutritional Characteristics

Exploiting the relationship between the nutritional properties of seeds and the genetic background constitutes an essential analysis, which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other edible plant structure. This is an important aspect when aiming at improving the nutritional characteristics of crops, including those of Chenopodium quinoa Willd. (quinoa), which has the potential to contribute to food security worldwide. Previous works have already described changes in the nutritional properties of quinoa seeds due to the influence of the environment, the genotype, or their interaction. However, there is an important limitation in the analyses carried out, including the outcomes that can be translated into agronomical practices and their effect on seed quality. In the present study, several seed nutritional-related parameters were analyzed in 15 quinoa cultivars grown in a particular environmental context. Important agronomical and nutritional differences were found among cultivars, such as variations in mineral or protein contents and seed viability. More importantly, our analyses revealed key correlations between seed quality-related traits in some cultivars, including those that relate yield and antioxidants or yield and the germination rate. These results highlight the importance of considering the genotypic variation in quinoa when selecting improved quinoa varieties with the best nutritional characteristics for new cultivation environments.

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The impact of different agroecological conditions on the nutritional composition of quinoa seeds

PeerJ ◽

10.7717/peerj.4442 ◽

2018 ◽

Vol 6 ◽

pp. e4442 ◽

Cited By ~ 15

Author(s):

María Reguera ◽

Carlos Manuel Conesa ◽

Alejandro Gil-Gómez ◽

Claudia Mónika Haros ◽

Miguel Ángel Pérez-Casas ◽

...

Keyword(s):

Amino Acid ◽

Protein Content ◽

Mineral Composition ◽

Nutritional Value ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Nutritional Composition ◽

Nutritional Properties ◽

Nutritional Characteristics ◽

The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food’s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more stable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed’s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

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The impact of different agroecological conditions on the nutritional composition of quinoa seeds

10.7287/peerj.preprints.26439v1 ◽

2018 ◽

Author(s):

María Reguera ◽

Carlos Manuel Conesa ◽

Alejandro Gil Gómez ◽

Claudia Mónika Haros ◽

Miguel Ángel Pérez Casas ◽

...

Keyword(s):

Amino Acid ◽

Protein Content ◽

Mineral Composition ◽

Nutritional Value ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Nutritional Composition ◽

Nutritional Properties ◽

Nutritional Characteristics ◽

The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food´s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more sable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed´s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

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The impact of different agroecological conditions on the nutritional composition of quinoa seeds

10.7287/peerj.preprints.26439 ◽

2018 ◽

Author(s):

María Reguera ◽

Carlos Manuel Conesa ◽

Alejandro Gil Gómez ◽

Claudia Mónika Haros ◽

Miguel Ángel Pérez Casas ◽

...

Keyword(s):

Amino Acid ◽

Protein Content ◽

Mineral Composition ◽

Nutritional Value ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Nutritional Composition ◽

Nutritional Properties ◽

Nutritional Characteristics ◽

The Impact

Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food´s quality. Thus, aiming to evaluate the effect of the agroecological conditions on the nutritional profile of quinoa seeds we analyzed three quinoa cultivars (Salcedo-INIA, Titicaca and Regalona) at different locations (Spain, Peru and Chile). The results revealed that several nutritional parameters such as the amino acid profile, the protein content, the mineral composition and the phytate amount in the seeds depend on the location and cultivar while other parameters such as saponin or fiber were more sable across locations. Our results support the notion that nutritional characteristics of seeds may be determined by seed´s origin and further analysis are needed to define the exact mechanisms that control the changes in the seeds nutritional properties.

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Nutritional Quality Characteristics of Different Types of Guangdong-Style Mooncakes

Journal of Food Processing ◽

10.1155/2015/716580 ◽

2015 ◽

Vol 2015 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Chunying Yang ◽

Xueming Liu ◽

Zhiyi Chen ◽

Yaosheng Lin ◽

Xiaoli Zhao ◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Proximate Composition ◽

Nutritional Quality ◽

Soluble Sugars ◽

Cholesterol Content ◽

Quality Characteristics ◽

Reducing Sugar ◽

Nutritional Characteristics ◽

Different Types

This study was designed to clarify nutritional characteristics of Guangdong-style mooncakes. Proximate composition, fatty acid profile, and the cholesterol content of Guangdong-style mooncake types (DYLP, SYLP, LP, BP, FF, and FK) were analyzed and their energy was calculated. Guangdong-style mooncakes contained 15.96~19.16% moisture, 32.06∼43.12% total reducing sugar, 5.35∼9.06% protein, and 3.72∼18.74% crude fat and could provide 930.52~1403.30 kJ/100 g of energy excluding starch. FK mooncake had the lowest moisture, and LP, BP, and FF mooncakes contained high levels of reducing sugar. The main soluble sugars in Guangdong-style mooncakes were sucrose, glucose, and fructose. The fat content order was as follows: DYLP > SYLP > FK > BP > LP > FF, where DYLP contained 18.74% fat while FF only contained 3.72%. Dominating fatty acids in Guangdong-style mooncakes were C18:1 and C18:2. Cholesterol was mainly found in yolk-type mooncakes. FK mooncake had the highest protein content (9.06%). Guangdong-style mooncakes are high in moisture and sugar, but not always high in fat.

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Ethiopian Indigenous Traditional Fermented Beverage: The Role of the Microorganisms toward Nutritional and Safety Value of Fermented Beverage

International Journal of Microbiology ◽

10.1155/2020/8891259 ◽

2020 ◽

Vol 2020 ◽

pp. 1-11

Author(s):

Niguse Hotessa ◽

Jedala Robe

Keyword(s):

Nutritional Quality ◽

Nutritional Value ◽

Raw Materials ◽

Organoleptic Properties ◽

Fermentation Processes ◽

Fermented Beverages ◽

The People ◽

Long Time ◽

Fermented Beverage

Ethiopia is one of the countries where a wide variety of traditional fermented beverages are produced and consumed for a long time. Traditional fermented beverages are those which are indigenous to a particular area and have been developed by the people using age-old techniques from locally available raw materials. Some of Ethiopian indigenous traditional fermented beverages products are Cheka, Keribo, Borde, Areki, Tella, Shamita, Booka, and Korefe, in which fermentation is natural and involves mixed cultures of microbes. The most common fermenting microorganisms, lactic acid bacteria and yeast, are used as probiotics, for improvement of organoleptic properties, for provision of nutritional quality and biopreservative. The nature of beverage preparation in Ethiopia, traditional household processing, associated microorganisms with a fermented beverage, and their contribution toward improving the nutritional value and safety, the extent, and its prospect in supporting the livelihood of people in Ethiopia need concern. Therefore, in the future, to improve its quality, it is important to standardize the methods of beverage fermentation processes.

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Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds

10.20944/preprints202108.0381.v2 ◽

2021 ◽

Author(s):

Sara Granado-Rodríguez ◽

Susana Vilariño-Rodríguez ◽

Isaac Maestro-Gaitán ◽

Javier Matías ◽

María José Rodríguez ◽

...

Keyword(s):

Nutritional Quality ◽

Seed Quality ◽

Germination Rate ◽

Genotypic Variation ◽

Chenopodium Quinoa ◽

Seed Viability ◽

Plant Structure ◽

Edible Plant ◽

Nutritional Properties ◽

Nutritional Characteristics

Exploiting the relationship between the nutritional properties of seeds and the genetic background, constitutes an essential analysis which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other edible plant structure. This constitutes an important aspect when aiming at improving the nutritional characteristics properties of crops, including those of Chenopodium quinoa Willd (quinoa) which is intended to be one of the main nutrient sources ensuring food security worldwide. Changes in the nutritional properties of quinoa seeds due to the influence exerted by the environment, the genotype, or their interaction, have been already described in previous works, but there is an important limitation in the analyses carried out, including the outcomes that can be translated into agronomical practices by which quality can be improved selecting the most adequate genotype. In the present study, several seed nutritional-related parameters from fifteen quinoa cultivars grown in a particular environmental context were analyzed aiming at targeting compounds that can be determinants of seed quality. Important agronomical and nutritional differences were found among cultivars such as distinct mineral or protein contents and seed viability. More importantly, our analyses revealed key correlations between seed quality-related traits in some cultivars, including those that relate yield and antioxidants or the germination rate. These results highlight the importance of considering the genotypic variation in quinoa when selecting improved quinoa varieties with the best nutritional characteristics for new cultivation environments.

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Dry Matter Yield and Nutritional Characteristics of Elephant-Grass Genotypes

Journal of Experimental Agriculture International ◽

10.9734/jeai/2019/v35i530216 ◽

2019 ◽

pp. 1-8

Author(s):

Rafael Souza Freitas ◽

Rogério Figueiredo Daher ◽

Ana Kesia Faria Vidal ◽

Wanessa Francesconi Stida ◽

Bruna Rafaela Da Silva Menezes ◽

...

Keyword(s):

Genetic Variability ◽

Nutritional Quality ◽

Rio De Janeiro ◽

Nutritional Value ◽

Elephant Grass ◽

Productive Performance ◽

Nutritional Characteristics ◽

Minas Gerais State ◽

Janeiro State ◽

Selection Of

In the elephant-grass germplasm, there are genotypes that show a large genetic variability differentiated by morphological, reproductive, agronomic and biochemical characteristics. As such, there is a selection of new and more adapted elephant-grass genotypes, with greater productivity and nutritional quality, which can cause an increase in the forage offer, especially during the dry season. Thus, this work aimed at evaluating, throughout two years, the productive performance and nutritional value of 53 elephant-grass genotypes to produce forage in the edaphoclimatic conditions in Campos dos Goytacazes city, Rio de Janeiro State, Brazil. The experiment was composed of 53 elephant-grass accessions from the Banco de Germoplasma da Embrapa Gado de Leite (Germplasm Bank of Embrapa Gado de Leite), located in Coronel Pacheco city, Minas Gerais state, Brazil. It was applied the randomized complete block experimental design with 53 accessions two replications. Cuttings were performed every two months, throughout two years, totaling ten cuttings. The morpho-agronomic and bromatological characteristics were assessed, and the statistical analyses were carried out applying the Computational Applicative in Genetic and Statistics, Genes. Results indicated that there is a wide genetic variability among the elephant-grass genotypes concerning the characteristics under study. The Mineiro, Guaçu IZ-2 and Acesso 91 – EMBRAPA genotypes were those that showed to be superior to all traits evaluated simultaneously. They proved to be the most productive and with higher nutritional quality. Therefore, they are the most indicated to produce forage in the edaphoclimatic conditions of Campos dos Goytacazes city, Rio de Janeiro State.

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Genetic background of cholesterol absorption efficacy. The role of Niemann–Pick C1-like 1 receptor and its genetic variation in lipid metabolism

Orvosi Hetilap ◽

10.1556/oh.2010.28933 ◽

2010 ◽

Vol 151 (34) ◽

pp. 1376-1383 ◽

Cited By ~ 1

Author(s):

Mariann Harangi ◽

István Balogh ◽

János Harangi ◽

György Paragh

Keyword(s):

Genetic Variation ◽

Lipid Metabolism ◽

Genetic Background ◽

Cholesterol Absorption ◽

Niemann Pick

A Niemann–Pick C1-like-1 egy szterolfelismerő domént tartalmazó membránfehérje, amelyet nagy számban expresszálnak csúcsi felszínükön a bélhámsejtek. Az utóbbi évek vizsgálatai azt igazolták, hogy ez a fehérje szükséges a szabad koleszterin bejutásához a bélhámsejtekbe a bél lumenéből. Biokémiai vizsgálatok azt igazolták, hogy a Niemann–Pick C1-like-1-hez kötődik az ezetimib, amely egy hatékony koleszterinfelszívódást gátló szer. A bélből történő koleszterinfelszívódás ütemében és az ezetimibkezelés hatékonyságában tapasztalt egyéni eltérések hátterében felmerült néhány Niemann–Pick C1-like-1 génvariáció oki szerepe.

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