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 Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 199
Author(s):  
Gokcen Kahraman ◽  
Sebnem Harsa ◽  
Maria Cristina Casiraghi ◽  
Mara Lucisano ◽  
Carola Cappa
Keyword(s):  
Waste Product ◽  
Protein Digestibility ◽  
Total Phenolic ◽  
Gluten Free ◽  
Phenolic Contents ◽  
Chickpea Flour ◽  
Nutritional Characteristics ◽  
Vitro Protein

The main objective of this study was to develop a healthy rice-based gluten-free bread by using raw, roasted, or dehulled chickpea flours. All breads containing chickpea flours showed a darker crust and were characterized by an alveolar (porosity 41.5–51.4%) and soft crumb (hardness 5.5-14.1 N). Roasted chickpea flour bread exhibited the highest specific volume, the softest crumb, and the slowest staling rate. Enriching rice-based breads with the chickpea flours resulted in increased protein (from 9.72 to 12.03–13.21 g/100 g dm), ash (from 2.01 to 2.45–2.78 g/100 g dm), fat (from 1.61 to 4.58–5.86 g/100 g), and total phenolic contents (from 49.36 up to 80.52 mg GAE/100 g dm), and in reduced (~10–14% and 13.7–17%, respectively) available starch levels and rapidly digestible starch compared to rice bread. Breads with roasted chickpea flour also showed the highest in vitro protein digestibility. The results of this study indicated that the enrichment of rice-based gluten-free breads with chickpea flours improved the technological and nutritional quality of the breads differently according to the processed chickpea flour used, also allowing recovery of a waste product.

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

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 Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

2017 ◽  
Vol 5 (9) ◽  
pp. 1006 ◽  
Author(s):  
Olaposi Adeleke ◽  
Oladipupo Qudus Adiamo ◽  
Olumide Samson Fawale ◽  
Gbeminiyi Olamiti
Keyword(s):  
Protein Digestibility ◽  
Bambara Groundnut ◽  
International Institute ◽  
Tropical Agriculture ◽  
Vigna Subterranea ◽  
Nutritional Factors ◽  
Nutritive Quality ◽  
Vitro Protein

Newly developed Bambara groundnut (Vigna subterranea L.) seeds (Accessions No: TVSU 5 – Bambara Groundnut White (BGW) and TVSU 146 – Bambara Groundnut Brown (BGB)) were collected from International Institute of Tropical Agriculture (IITA), Nigeria, planted and harvested. The effects of processing methods (soaking and boiling) on anti-nutritional factors and oligosaccharides content and protein digestibility of BGW and BGB compared with Bambara groundnut commercial (BGC) seeds were investigated. Soaking and boiling significantly reduced the anti-nutritional factors of the samples and the effect increased as processing time was elongated. Sample BGC had lower anti-nutritional factors than BGW and BGB after soaking for 48 h. Tannin contents of the samples were reduced drastically by 99 % throughout the soaking periods. Greatest loss in raffinose level was observed in BGB (59%) and BGW (50%) after boiling for 60 min compared with BGC (43%). The loss in stachyose content of the samples varies with processing and BGC (59%) had greatest loss after boiling for 60 min while soaking for 48 h reduced that of BGB and BGW by 57 and 35%, respectively. Boiling for 60 min increased the in vitro protein digestibility of BGB (89.34 %) compared with BGW (87.48%) and BGC (82.89%). Overall, the results demonstrated that soaking and boiling of newly developed Bambara groundnut seeds could improve the nutritive quality of the seeds.

scholarly journals Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 998 ◽  
Author(s):  
Xing Li ◽  
Yuxiang Gu ◽  
Shudong He ◽  
Olayemi Eyituoyo Dudu ◽  
Qiming Li ◽  
...  
Keyword(s):  
Cold Storage ◽  
Polyacrylamide Gel Electrophoresis ◽  
Sodium Dodecyl ◽  
Milk Proteins ◽  
Hydrolysis Rate ◽  
Gastric Digestion ◽  
Pasteurized Milk ◽  
The Impact ◽  
And Storage

It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using o-phthaldialdehyde (OPA), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography tandem mass spectrometry (LC-MS/MS), and amino acid analysis. These results showed that milk proteins were hydrolyzed quickly upon a long period of cold storage. Additionally, qualitative and quantitative results obtained using LC-MS/MS exhibited significant differences between samples, especially in pasteurized milk upon cold storage. Processing and storage played a decisive role in bioactive peptide generation. Such knowledge could provide insights into and directions for the storage of pasteurized milk for further clinical studies on protein bioavailability and the generation of bioactive peptides for desired health outcomes.

Antinutritional factors, ruminal degradation and in vitro protein digestibility of gamma irradiated full-fat soybean

2009 ◽  
Vol 2009 ◽  
pp. 184-184
Author(s):  
M Taghinejad Roudbaneh ◽  
A Nikkhah ◽  
A A Sadeghi ◽  
G Raisali ◽  
M Chamani
Keyword(s):  
Gamma Irradiation ◽  
Dairy Cows ◽  
Nutritional Value ◽  
Protein Digestibility ◽  
High Energy ◽  
Antinutritional Factors ◽  
Γ Irradiation ◽  
Rumen Microbes ◽  
Gamma Irradiated

Whole soybean is used as a high energy-protein supplement for dairy cows, but contains various antinutritional factors and the protein is highly degradable by rumen microbes. Roasting and extrusion are very popular ways of feeding soybeans to dairy cows but these processing methods may adversely affect the protein digestibility and lysine availability of the final product in the small intestine. Gamma irradiation has been recognized as a reliable and safe method for improving the nutritional value and inactivation or removal of certain antinutritional factors in foods and feeds (Siddhuraju et al., 2002). As far as we know, information about the effects of γ-irradiation on ruminal crude protein (CP) degradation of full-fat soybean in the literature is scarce. The aim of this study was to evaluate the effects of gamma irradiation (γ-irradiation) on nutritional value and antinutritional factors of soybean (SB) for ruminants.

scholarly journals Effect of Endometrioma cystectomy on cytokines of follicular fluid and IVF outcomes

2019 ◽  
Vol 12 (1) ◽  
Author(s):  
Yu Liang ◽  
Xiaokui Yang ◽  
Yonglian Lan ◽  
Lingling Lei ◽  
Ying Li ◽  
...  
Keyword(s):  
Growth Factors ◽  
Inflammatory Cytokines ◽  
Follicular Fluid ◽  
Ovarian Function ◽  
Ivf Outcomes ◽  
Surgery Group ◽  
The Impact ◽  
Ivf Et

Abstract Background Endometriosis patients undergoing in vitro fertilization-embryo transfer (IVF-ET) treatment suffer from lower success rates. The success of IVF-ET is related to the receptivity of the uterus and the quality of embryos, and it is well known a patient’s endometriosis does not impair the receptivity. Whether endometrioma should be removed surgically before IVF remains controversial. Studies have shown that endometrioma removal decreases peritoneal inflammation, but little information is available regarding the alteration in the cytokines of follicular fluid. The objective of this study was to examine the impact of endometrioma cystectomy on the outcome of IVF and the levels of intrafollicular inflammatory cytokines and to investigate correlations between cytokine concentrations and IVF outcomes. Method A total of 41 women with endometriosis-associated infertility undergoing IVF were recruited; 13 patients (surgery group, S group) had surgery to remove the endometrioma before enrollment, and 28 patients (non-surgery group, NS group) were untreated before IVF. The follicular fluid from a dominant follicle was collected during oocyte retrieval, and the concentrations of sixteen soluble cytokines known to be involved in ovarian function were measured. Results Among the soluble molecules examined in this study, chemokines and growth factors and a few are inflammatory cytokines were found in the follicular fluid of patients with endometriosis. In addition, the expression levels of chemokines, growth factors, and most inflammatory cytokines did not differ between the S and NS groups, but interleukin (IL)-18 levels were significantly lower in the NS group. However, the levels of IL-18 in the FF did not correlate with IVF cycle parameters. The implantation and clinical pregnancy rates were similar between the two groups, but the anti-Müllerian hormone (AMH) level was lower in the S group than in the NS group. Conclusions These findings suggest that endometrioma surgery may potentially reduce the ovarian reserve and has little impact on the success rate of IVF. Ovarian endometriomas are not associated with cytokine profiles in FF from infertile women, and they are not likely to affect the quality of the oocyte and embryo as a result of an inflammatory mechanism.

scholarly journals Effects of Millet Bran Dietary Fiber and Millet Flour on Dough Development, Steamed Bread Quality, and Digestion In Vitro

2020 ◽  
Vol 10 (3) ◽  
pp. 912
Author(s):  
Yunlong Li ◽  
Jing Lv ◽  
Lei Wang ◽  
Yingying Zhu ◽  
Ruiling Shen
Keyword(s):  
Dietary Fiber ◽  
Glycemic Index ◽  
Resistant Starch ◽  
Comprehensive Evaluation ◽  
Protein Digestibility ◽  
Hydrolysis Rate ◽  
Sensory Acceptability ◽  
Steamed Bread ◽  
Sugar Levels

Twenty-five percent of steamed millet flour (MF) and different contents of dietary fiber (DF) were added to wheat flour (WF). The results showed that 25% of steamed MF and DF had significant effects (p < 0.05) on dough farinographical and tensile properties. With the increase of DF content, the hardness of the steamed bread increased, the elasticity decreased significantly, and the sensory acceptability decreased. The results of digestion showed that the content of rapidly digested starch (RDS) and slowly digested starch (SDS) in MF steamed bread decreased with the increase of DF, while resistant starch (RS) increased. Meanwhile, the starch hydrolysis rate, hydrolysis index (HI), and glycemic index (GI) decreased significantly (p < 0.05), and protein digestibility decreased gradually. Comprehensive evaluation showed that the 2% DF sample had good sensory performance and medium GI, which is beneficial to the control of blood sugar levels. These good functional properties could meet the requirements of a healthy diet.

Putrescine supplementation during in vitro maturation of aged mouse oocytes improves the quality of blastocysts

2017 ◽  
Vol 29 (7) ◽  
pp. 1392 ◽  
Author(s):  
Dandan Liu ◽  
Guolong Mo ◽  
Yong Tao ◽  
Hongmei Wang ◽  
X. Johné Liu
Keyword(s):  
Oocyte Maturation ◽  
In Vitro Maturation ◽  
Inner Cell Mass ◽  
Cell Mass ◽  
In Vitro Fertilisation ◽  
Aged Mouse ◽  
Developmental Potential ◽  
The Impact

Mouse ovaries exhibit a peri-ovulatory rise of ornithine decarboxylase and its product putrescine concurrent with oocyte maturation. Older mice exhibit a deficiency of both the enzyme and putrescine. Peri-ovulatory putrescine supplementation in drinking water increases ovarian putrescine levels, reduces embryo resorption and increases live pups in older mice. However, it is unknown if putrescine acts in the ovaries to improve oocyte maturation. This study examined the impact of putrescine supplementation during oocyte in vitro maturation (IVM) on the developmental potential of aged oocytes. Cumulus–oocyte complexes from 9–12-month-old C57BL/6 mice were subjected to IVM with or without 0.5 mM putrescine, followed by in vitro fertilisation and culture to the blastocyst stage. Putrescine supplementation during IVM did not influence the proportion of oocyte maturation, fertilisation or blastocyst formation, but significantly increased blastocyst cell numbers (44.5 ± 1.9, compared with 36.5 ± 1.9 for control; P = 0.003). The putrescine group also had a significantly higher proportion of blastocysts with top-grade morphology (42.9%, compared with 26.1% for control; P = 0.041) and a greater proportion with octamer-binding transcription factor 4 (OCT4)-positive inner cell mass (38.3%, compared with 19.8% for control; P = 0.005). Therefore, putrescine supplementation during IVM improves egg quality of aged mice, providing proof of principle for possible application in human IVM procedures for older infertile women.

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