scholarly journals Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 202
Author(s):  
Saqib Gulzar ◽  
Krisana Nilsuwan ◽  
Navaneethan Raju ◽  
Soottawat Benjakul
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Mung Bean ◽  
Seed Oil ◽  
Protein Isolate ◽  
Tea Seed Oil ◽  
Whole Wheat ◽  
Wide Range ◽  
Shrimp Oil ◽  
Bean Protein

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

scholarly journals Tea Seed Oil Prevents Obesity, Reduces Physical Fatigue, and Improves Exercise Performance in High-Fat-Diet-Induced Obese Ovariectomized Mice

Molecules ◽  
2019 ◽  
Vol 24 (5) ◽  
pp. 980 ◽  
Author(s):  
Yu-Tang Tung ◽  
Yi-Ju Hsu ◽  
Yi-Wen Chien ◽  
Chi-Chang Huang ◽  
Wen-Ching Huang ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Body Weight ◽  
Exercise Performance ◽  
High Fat Diet ◽  
Seed Oil ◽  
Physical Fatigue ◽  
High Fat ◽  
Tea Seed Oil ◽  
Ovariectomized Mice ◽  
Total Fat

Menopause is associated with changes in body composition (a decline in lean body mass and an increase in total fat mass), leading to an increased risk of metabolic syndrome, nonalcoholic fatty liver disease, and heart disease. A healthy diet to control body weight is an effective strategy for preventing and treating menopause-related metabolic syndromes. In the present study, we investigated the effect of long-term feeding of edible oils (soybean oil (SO), tea seed oil (TO), and lard oil (LO)) on female ovariectomized (OVX) mice. SO, TO, and LO comprise mainly polyunsaturated fatty acids (PUFA), monounsaturated fatty acids (MUFA), and saturated fatty acids (SFA), respectively. However, there have been quite limited studies to investigate the effects of different fatty acids (PUFA, MUFA, and SFA) on physiological adaption and metabolic homeostasis in a menopausal population. In this study, 7-week-old female Institute of Cancer Research (ICR) mice underwent either bilateral laparotomy (sham group, n = 8) or bilateral oophorectomy (OVX groups, n = 24). The OVX mice given a high-fat diet (HFD) were randomly divided into three groups: OVX+SO, OVX+TO, and OVX+LO. An HFD rich in SO, TO, or LO was given to the OVX mice for 12 weeks. Our findings revealed that the body weight and relative tissues of UFP (uterus fatty peripheral) and total fat (TF) were significantly decreased in the OVX+TO group compared with those in the OVX+SO and OVX+LO groups. However, no significant difference in body weight or in the relative tissues of UFP and TF was noted among the OVX+SO and OVX+LO groups. Furthermore, mice given an HFD rich in TO exhibited significantly decreased accumulation of liver lipid droplets and adipocyte sizes of UFP and brown adipose tissue (BAT) compared with those given an HFD rich in SO or LO. Moreover, replacing SO or LO with TO significantly increased oral glucose tolerance. Additionally, TO improved endurance performance and exhibited antifatigue activity by lowering ammonia, blood urea nitrogen, and creatine kinase levels. Thus, tea seed oil (TO) rich in MUFA could prevent obesity, reduce physical fatigue, and improve exercise performance compared with either SO (PUFA)- or LO(SFA)-rich diets in this HFD-induced obese OVX mice model.

scholarly journals Comparison of the Characteristics of Two Kinds of Tea Seed Oils: Oil-tea Seed Oil and Green-Tea Seed Oil

2018 ◽  
Vol 7 (1) ◽  
pp. 56
Author(s):  
Xinchu Weng ◽  
Zhuoting Yun ◽  
Chenxiao Zhang
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Oleic Acid ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Green Tea ◽  
Acid Level ◽  
Seed Oil ◽  
Seed Oils ◽  
Tea Seed Oil

Physicochemical properties, fatty acid composition, antioxidant compounds and oxidative stability of oil-tea seed oil (Camellia oleifera Abel.) and green-tea seed oil (Camellia sinensis O. Ktze.) were investigated. The refractive index, saponification value, iodine value, acid value, peroxide value, unsaponifiables were determined to assess the quality of the oils. The major fatty acids of green-tea seed oil and oil-tea seed oil were oleic acid, linoleic acid and palmitic acid. Green-tea seed oil was typical oleic-linoleic-oil with 52.13% oleic acid and 24.32% linoleic acid level, whereas oil-tea seed oil was typical oleic-oil with very high oleic acid level (73.67%). The amount of total phenols, α-tocopherol and β-carotene of green-tea seed oil were 8.68 mg/kg, 160.33 mg/kg, 3.20 mg/kg, respectively, whereas they were 17.90 mg/kg, 85.66 mg/kg, 1.18 mg/kg in oil-tea seed oil, respectively. Green-tea seed oil contained high amounts of α-tocopherol which was nearly twice that of oil-tea seed oil. The initial induction period (IP) values of green-tea seed oil and oil-tea seed oil were 6.55h and 6.08h at 110 oC by OSI method, respectively, which shows the oxidative stability of two kinds of tea seed oils were preferable. Therefore, oil-tea seed oil could be a good dietary supplement with high level of monounsaturated fatty acids and similar fatty acid composition of olive oil. Green-tea seed oil was a new oil resource which is rich in α-tocopherol in China.

scholarly journals Cultivar and Seasonal Effects on Seed Oil Content and Fatty acid Composition of Cucumber As a Potential Industrial Crop

2015 ◽  
Vol 140 (4) ◽  
pp. 362-372 ◽  
Author(s):  
Joyce W. Ngure ◽  
Chunyan Cheng ◽  
Shuqiong Yang ◽  
Qunfeng Lou ◽  
Ji Li ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Oil Content ◽  
Seed Oil ◽  
Negative Relationship ◽  
Oleic Acid Content ◽  
Seed Oil Content ◽  
Wide Range

Cucumber (Cucumis sativus) seed oil has the potential for use as an edible oil and as a pharmaceutical, cosmetic, insecticidal, and industrial product. In this study, we investigated, for the first time, the effect of cultivar and season on seed number, oil content, and fatty acid profiles as well as their proportions in different cucumber cultivars. We examined the effects of spring and autumn seasons on seed oil content and fatty acid composition in 46 cucumber cultivars and one wild species of cucumber (C. anguria) grown in greenhouse experiments in 2013 and 2014. Seed oil was determined using the Soxhlet method and fatty acids using the gas chromatography-mass spectrometry method. Seed oil content in the cucumber seeds ranged from 41.07% in ‘Hazerd’ to 29.24% in ‘Lubao’ while C. anguria had 23.3%. Fatty acids detected were linoleic (C18:2), palmitic (C16:0), oleic (C18:1), stearic (C18:0), linolenic (C18:3), behenic (C22:0), arachidic C20:0), lignoceric (C24:0), eicosenoic (C20:1), palmitoleic (C16:1), and myristic (C14:0), among other unidentified fatty acids. The results showed significant effects of cultivar genotype, growing season, and interactions on the variables examined. The content of seed oil and fatty acids differed significantly among the cultivar genotypes. Spring-grown cucumbers had higher quantities of oil than the autumn-grown cucumbers. The content of fatty acids (mainly palmitic, palmitoleic, stearic, oleic, eicosenoic, and lignoceric) also was higher in spring. In autumn there were more seeds, and higher linoleic, linolenic, and other unspecified fatty acids. The higher the oleic acid content the lower was the linoleic acid indicating a strong negative relationship in these two fatty acids. The higher the seed oil content the higher was linoleic and oleic indicating a positive relationship between the seed oil and the two fatty acids. Results of this study provide important information applicable in improving management and production of cucumber seed oil especially considering its versatility in uses. Furthermore, the wide range of fatty acids found in the studied cucumber cultivars could be used in the production of novel industrial oils through genetic engineering.

scholarly journals Improvement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA™ isolated mung bean protein in the USA and Canada

2018 ◽  
Vol 7 ◽  
Author(s):  
Mitsutaka Kohno ◽  
Hideo Sugano ◽  
Yuhko Shigihara ◽  
Yoshiaki Shiraishi ◽  
Takayasu Motoyama
Keyword(s):  
Insulin Resistance ◽  
Lipid Metabolism ◽  
Liver Function ◽  
Mung Bean ◽  
Protein Isolate ◽  
Soya Protein ◽  
Beneficial Effects ◽  
Glucose And Lipid Metabolism ◽  
The Mean ◽  
Bean Protein

AbstractThe aim of the present study was to confirm the effects of a commercially available mung bean protein isolate (GLUCODIA™) on glucose and lipid metabolism. The main component of GLUCODIA™ is 8S globulin, which constitutes 80 % of the total protein. The overall structure of this protein closely resembles soyabean β-conglycinin, which accounts for 20 % of total soya protein (soya protein isolate; SPI). Many physiological beneficial effects of β-conglycinin have been reported. GLUCODIA™ is expected to produce beneficial effects with fewer intakes than SPI. We conducted two independent double-blind, placebo-controlled clinical studies. In the first (preliminary dose decision trial) study, mung bean protein was shown to exert physiological beneficial effects when 3·0 g were ingested per d. In the second (main clinical trial) study, mung bean protein isolate did not lower plasma glucose levels, although the mean insulin level decreased with consumption of mung bean protein. The homeostatic model assessment of insulin resistance (HOMA-IR) values significantly decreased with mung bean protein. The mean TAG level significantly decreased with consumption of mung bean protein isolate. A significant increase in serum adiponectin levels and improvement in liver function enzymes were observed. These findings suggest that GLUCODIA™ could be useful in the prevention of insulin resistance and visceral fat accumulation, which are known to trigger the metabolic syndrome, and in the prevention of liver function decline.

Genetic variation in fatty acid composition of fenugreek(Trigonella foenum-graecum L.) seed oil

2016 ◽  
Author(s):  
S. S. Rathore ◽  
S. N. Saxena ◽  
R. K. Kakani ◽  
L. K. Sharma ◽  
D. Agrawal ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Genetic Variation ◽  
Seed Oil ◽  
Geographical Origin ◽  
Good Source ◽  
Seed Lipids ◽  
Fenugreek Seed ◽  
Wide Range ◽  
Trigonella Foenum Graecum L ◽  
Range Of Variation

An analysis has been carried out to explore the genetic variation in seventeen selected varieties of fenugreek. Sixteen fatty acids were identified in seed oil. Linoleic acid (18:2; n-6) and a-Linolenic acid (18:3; n-3) were the major contributor found in the range of 26-43% in variety Lam Selection. The MUFA content varied from 3.50% in Azad Methi to 19.31 % in Hisar Madhvi. The ratio of n-6 to n-3 fatty acids indicated that fenugreek seed lipids are a good source of PUFA. PCA identified linolenic and oleic acid as the most important traits responsible for variation in presented material and improving quality through breeding. Estimates of genetic distance values showed wide range of variation among the fenugreek genotypes. The Euclidean based UPGMA clustering revealed three real and four singleton clusters. Genetic diversity showed no relationship to geographical origin. Dissimilarities obtained showed a wide variation in oil content and in composition.

Intake of Mung Bean Protein Isolate Reduces Plasma Triglyceride Level in Rats

2013 ◽  
Vol 3 (9) ◽  
pp. 365 ◽  
Author(s):  
Nobuhiko Tachibana ◽  
Satoshi Wanezaki ◽  
Mayuko Nagata ◽  
Takayasu Motoyama ◽  
Mitsutaka Kohno ◽  
...  
Keyword(s):  
Lipid Metabolism ◽  
Triglyceride Level ◽  
Mung Bean ◽  
Regulatory Element ◽  
Liver Lipid ◽  
Plasma Lipid ◽  
Protein Isolate ◽  
Plasma Triglyceride ◽  
Plasma Triglyceride Level ◽  
Bean Protein

Background: Mung bean is well known as a starch source, but the physiological effects of mung bean protein have received little attention. In this study, we isolated mung bean protein from de-starched mung bean solutions, and investigated its influence on lipid metabolism. Objective: The aim of this study is to clarify the influence of the lipid metabolism by consumption of mung bean protein isolate (MPI)Methods: Diets containing either mung bean protein isolate (MPI) or casein were fed to normal rats for 28 days.Results: Both groups ate the same amount of food, but the plasma triglyceride level, relative liver weight and liver lipid contents (cholesterol and triglyceride pool) in the MPI group were significantly lower than in the casein group. In the MPI group, the expression of sterol regulatory-element binding factor 1 (SREBF1) mRNA in the liver was significantly different when compared with the casein group. The significantly lower levels of insulin and free fatty acids in the MPI-fed rats may be due to the regulation of genes related to lipid metabolism in the liver.Conclusions: These results suggest that MPI may improve the plasma lipid profile by normalizing insulin sensitivity.Keywords: mung bean, Vigna radiata L., 8S globulin, triglyceride, β-conglycinin, 7S globulin, insulin sensitivity, SREBF1

Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity

2020 ◽  
Vol 11 (10) ◽  
pp. 8918-8930
Author(s):  
Fatema Hossain Brishti ◽  
Shyan Yea Chay ◽  
Kharidah Muhammad ◽  
Mohammad Rashedi Ismail-Fitry ◽  
Mohammad Zarei ◽  
...  
Keyword(s):  
Mung Bean ◽  
Protein Quality ◽  
Pilot Scale ◽  
Protein Isolate ◽  
Scale Production ◽  
Protein Meal ◽  
Sustainable Food ◽  
Pilot Scale Production ◽  
Bean Protein

Mung bean is an underutilized yet sustainable protein source. The current work elucidates the pilot-scale production of mung bean protein isolate and reveals good in vivo protein quality which secures TMBP's potential as a protein meal replacement and dietary supplement.

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