Processing bioactive peptides from natural sources using electrodialysis with ultrafiltration membranes(EDUF)have gained attention since it can fractionate in terms of their charge and molecular weight.Quinoa is a pse...Processing bioactive peptides from natural sources using electrodialysis with ultrafiltration membranes(EDUF)have gained attention since it can fractionate in terms of their charge and molecular weight.Quinoa is a pseudo-cereal highlighted by its high protein content,amino acid profile and adapting growing conditions.The present work aimed at the production of quinoa peptides through fractionation using EDUF and to test the fractions according to antihypertensive and antidiabetic activity.Experimental data showed the production of peptides ranging between 0.4 and 1.5 k Da.Cationic(CQPF)(3.01%),anionic(AQPF)(1.18%)and the electrically neutral fraction quinoa protein hydrolysate(QPH)-EDUF(~95%)were obtained.In-vitro studies showed the highest glucose uptake modulation in L6 cell skeletal myoblasts in presence of QPH-EDUF and AQPF(17%and 11%)indicating potential antidiabetic activity.The antihypertensive effect studied in-vivo in spontaneously hypertensive rats(SHR),showed a decrease in systolic blood pressure in presence of the fractionated peptides,being 100 mg/kg a dose comparable to Captopril(positive control).These results contribute to the current knowledge of bioactive peptides from quinoa by reporting the relevance of EDUF as tool to produce selected peptide fractions.Nevertheless,further characterization is needed towards peptide sequencing,their respective role in the metabolism and scaling-up production using EDUF.展开更多
Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossy...Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products.展开更多
This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications.Sesame seed protein fractions were prepared according to their solubility:water-solu...This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications.Sesame seed protein fractions were prepared according to their solubility:water-soluble(albumin),salt-soluble(globulin),alkaline-soluble(glutelin)and ethanol-soluble(prolamin).Globulin was the most abundant fraction,consisting of 91%protein,followed by glutelin,albumin and prolamin in decreasing order.Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed polypeptides of sizes≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19,85 and 100 kDa.Prolamin had polypeptide sizes 20,40 and 100 kDa.The albumin and globulin fractions had higher intrinsic fluorescence intensity(FI)values than the glutelin.Albumin had a higher solubility(ranging from 80 to 100%)over a wide pH range when compared with the other fractions.Water holding capacity(g/g)reduced from 2.76(glutelin)to 1.35(prolamin)followed by 0.42(globulin)and 0.08(albumin).Oil holding capacity(g/g)reduced from:4.13(glutelin)to 2.57(globulin)and 1.56,1.50 for albumin and prolamin respectively.Gelling ability was stronger for prolamin and glutelin than albumin and globulin,while higher emulsion(p<0.05)quality was obtained for prolamin and albumin than for glutelin and globulin.展开更多
Cowpea protein isolate(CPI)was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin;the undigested residues were isolated as the indigestible cowpea proteins(...Cowpea protein isolate(CPI)was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin;the undigested residues were isolated as the indigestible cowpea proteins(ICPs).All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield(68%)and was used for rat feeding experiments to determine effect on plasma total cholesterol(TC).Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks.Results showed diet that contained 5%(w/w)ICP was more effective in preventing TC increase(1.8 mmol/L)when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets,respectively.展开更多
Increasing epidemiological evidence suggests inverse association between consumption of diets rich in fruits andvegetables and the incidence of cardiovascular diseases (CVD), metabolic syndrome disorders, certain type...Increasing epidemiological evidence suggests inverse association between consumption of diets rich in fruits andvegetables and the incidence of cardiovascular diseases (CVD), metabolic syndrome disorders, certain types of cancer,neurodegenerative disorders, and other forms of human chronic diseases. This may be due to the contents of somebioactive phytochemicals, especially polyphenols, which are abundant in fruits and vegetables and have antioxidanteffects. Berry fruits are reported to have the highest total antioxidant capacity (TAC) among fruits. They may protectagainst CVD and hypertension either directly or in tandem with other cellular mechanisms. Blueberry anthocyaninshave been reported to exhibit cardiovascular protective health effects by preventing cholesterol-induced atherosclerosis, and reduction of oxidative and inflammatory damages to the endothelium through several mechanisms. Suchmechanisms may involve suppressing the release of inflammatory mediators, protection against ischemic damageof the heart as well as cardiomyocyte survival, lower systolic and mean arterial pressures and renal nitrite content inaddition to multiple other beneficial effects. However, several limitations in existing studies make it difficult to drawconclusions regarding the preventive effects of blueberries and other polyphenols-rich foods, especially as data supporting a causal relationship between direct antioxidant capacity and CVD are insufficient or limited. It is also unclear,which molecules exert this effect since few studies with isolated polyphenols have been conducted in addition to alack of proper understanding of other mechanisms that may be involved. This review is, therefore aimed at discussingsome of the current literature information on the cardiovascular protective effects of blueberries with suggestions forfuture research directions.展开更多
The use of enzymes in the production of food products is an ancient practice.Microbes provide several enzymes that are involved in improving the taste,texture,as well as aroma of food items,offering several benefits t...The use of enzymes in the production of food products is an ancient practice.Microbes provide several enzymes that are involved in improving the taste,texture,as well as aroma of food items,offering several benefits to the food industry.Subsequently,the ease of availability of these microbial enzymes has increased their utilization in the food industry.This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses.Microbial enzymes are utilized in processing food products such as those associated with the brew-ery,dairy and bakery industries.In addition,the nutritional value,color,aroma and texture of food products can be improved by using microbial enzymes.With the progress in technology,several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing.The present review provides a comparative narrative of the applications of some of the predominating enzymes,such as phytases,lipases,lactases,pectinases,and laccases,commonly used as processing aids in the food industry.展开更多
基金financially supported by the Postdoctoral Fellowship N°3190683 of Dr.Adrián González-Munoz from the Chilean Agencia Nacional de Investigación y Desarrollo(ANID)the Natural Sciences and Engineering Research Council of Canada(NSERC)Discovery Grant Program(Grant SD RGPIN-2018-04128 of Prof.Laurent Bazinet)。
文摘Processing bioactive peptides from natural sources using electrodialysis with ultrafiltration membranes(EDUF)have gained attention since it can fractionate in terms of their charge and molecular weight.Quinoa is a pseudo-cereal highlighted by its high protein content,amino acid profile and adapting growing conditions.The present work aimed at the production of quinoa peptides through fractionation using EDUF and to test the fractions according to antihypertensive and antidiabetic activity.Experimental data showed the production of peptides ranging between 0.4 and 1.5 k Da.Cationic(CQPF)(3.01%),anionic(AQPF)(1.18%)and the electrically neutral fraction quinoa protein hydrolysate(QPH)-EDUF(~95%)were obtained.In-vitro studies showed the highest glucose uptake modulation in L6 cell skeletal myoblasts in presence of QPH-EDUF and AQPF(17%and 11%)indicating potential antidiabetic activity.The antihypertensive effect studied in-vivo in spontaneously hypertensive rats(SHR),showed a decrease in systolic blood pressure in presence of the fractionated peptides,being 100 mg/kg a dose comparable to Captopril(positive control).These results contribute to the current knowledge of bioactive peptides from quinoa by reporting the relevance of EDUF as tool to produce selected peptide fractions.Nevertheless,further characterization is needed towards peptide sequencing,their respective role in the metabolism and scaling-up production using EDUF.
文摘Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products.
基金Natural Sciences and Engineering Research Council of Canada(NSERC),funding reference number RGPIN 2018–06019Cette recherche aétéfinancée par le Conseil de recherches en sciences naturelles et en génie du Canada(CRSNG),numéro de référence RGPIN 2018–06019.
文摘This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications.Sesame seed protein fractions were prepared according to their solubility:water-soluble(albumin),salt-soluble(globulin),alkaline-soluble(glutelin)and ethanol-soluble(prolamin).Globulin was the most abundant fraction,consisting of 91%protein,followed by glutelin,albumin and prolamin in decreasing order.Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed polypeptides of sizes≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19,85 and 100 kDa.Prolamin had polypeptide sizes 20,40 and 100 kDa.The albumin and globulin fractions had higher intrinsic fluorescence intensity(FI)values than the glutelin.Albumin had a higher solubility(ranging from 80 to 100%)over a wide pH range when compared with the other fractions.Water holding capacity(g/g)reduced from 2.76(glutelin)to 1.35(prolamin)followed by 0.42(globulin)and 0.08(albumin).Oil holding capacity(g/g)reduced from:4.13(glutelin)to 2.57(globulin)and 1.56,1.50 for albumin and prolamin respectively.Gelling ability was stronger for prolamin and glutelin than albumin and globulin,while higher emulsion(p<0.05)quality was obtained for prolamin and albumin than for glutelin and globulin.
文摘Cowpea protein isolate(CPI)was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin;the undigested residues were isolated as the indigestible cowpea proteins(ICPs).All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield(68%)and was used for rat feeding experiments to determine effect on plasma total cholesterol(TC).Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks.Results showed diet that contained 5%(w/w)ICP was more effective in preventing TC increase(1.8 mmol/L)when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets,respectively.
基金supported by funding from the George Washington Carver Agricultural Experiment Station,Tuskegee University,Tuskegee,Alabama,USA.
文摘Increasing epidemiological evidence suggests inverse association between consumption of diets rich in fruits andvegetables and the incidence of cardiovascular diseases (CVD), metabolic syndrome disorders, certain types of cancer,neurodegenerative disorders, and other forms of human chronic diseases. This may be due to the contents of somebioactive phytochemicals, especially polyphenols, which are abundant in fruits and vegetables and have antioxidanteffects. Berry fruits are reported to have the highest total antioxidant capacity (TAC) among fruits. They may protectagainst CVD and hypertension either directly or in tandem with other cellular mechanisms. Blueberry anthocyaninshave been reported to exhibit cardiovascular protective health effects by preventing cholesterol-induced atherosclerosis, and reduction of oxidative and inflammatory damages to the endothelium through several mechanisms. Suchmechanisms may involve suppressing the release of inflammatory mediators, protection against ischemic damageof the heart as well as cardiomyocyte survival, lower systolic and mean arterial pressures and renal nitrite content inaddition to multiple other beneficial effects. However, several limitations in existing studies make it difficult to drawconclusions regarding the preventive effects of blueberries and other polyphenols-rich foods, especially as data supporting a causal relationship between direct antioxidant capacity and CVD are insufficient or limited. It is also unclear,which molecules exert this effect since few studies with isolated polyphenols have been conducted in addition to alack of proper understanding of other mechanisms that may be involved. This review is, therefore aimed at discussingsome of the current literature information on the cardiovascular protective effects of blueberries with suggestions forfuture research directions.
文摘The use of enzymes in the production of food products is an ancient practice.Microbes provide several enzymes that are involved in improving the taste,texture,as well as aroma of food items,offering several benefits to the food industry.Subsequently,the ease of availability of these microbial enzymes has increased their utilization in the food industry.This cost-effectiveness and ease of commercial-scale production make enzymes ideal tools for various industrial uses.Microbial enzymes are utilized in processing food products such as those associated with the brew-ery,dairy and bakery industries.In addition,the nutritional value,color,aroma and texture of food products can be improved by using microbial enzymes.With the progress in technology,several novel enzymes in various applications of the food and beverages industry have been developed and demand is constantly increasing.The present review provides a comparative narrative of the applications of some of the predominating enzymes,such as phytases,lipases,lactases,pectinases,and laccases,commonly used as processing aids in the food industry.
