Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates

Serrano‐Sandoval, Sayra N.; Guardado‐Félix, Daniela; Gutiérrez-Uribe, Janet A.

doi:10.1016/j.foodchem.2019.01.137

Cited by 44 publications

(28 citation statements)

References 31 publications

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“…A decline in pH caused by the release of carboxylic groups during enzymatic digestion of the protein has also been referenced (Ouazib et al., 2016). Germination in the presence of selenium promotes proteolysis, which promotes IVDP, especially of globulins (Serrano‐Sandoval et al., 2019). Also, a higher cellular antioxidant activity (+39%) was reported when comparing a wheat‐based bread against one enriched with selenium‐germinated CPF.…”

Section: Chickpea In Breadmaking: Processing Methods To Obtain Chickpea Flour For Breadmakingmentioning

confidence: 99%

“…In the future, determining the dietary relevance of these purified peptides should be taken into consideration (Gupta et al., 2017). A study using selenium‐germinated chickpeas (Serrano‐Sandoval et al., 2019) found selenium accumulation in different fractions. The study also evidenced a positive effect on cellular antioxidant activity (Guardado‐Félix et al., 2020; Serrano‐Sandoval et al., 2019).…”

Section: Chickpea Nutritional and Health Benefitsmentioning

confidence: 99%

“…A study using selenium‐germinated chickpeas (Serrano‐Sandoval et al., 2019) found selenium accumulation in different fractions. The study also evidenced a positive effect on cellular antioxidant activity (Guardado‐Félix et al., 2020; Serrano‐Sandoval et al., 2019). According to the review of De Camargo et al.…”

Section: Chickpea Nutritional and Health Benefitsmentioning

confidence: 99%

“…A study using selenium-germinated chickpeas (Serrano-Sandoval et al, 2019) found selenium accumulation in different fractions. The study also evidenced a positive effect on cellular antioxidant activity (Guardado-Félix et al, 2020;Serrano-Sandoval et al, 2019). According to the review of De Camargo et al ( 2019), the phenolic concentration of chickpea obtained by extraction with different organic solvents was 1.4-1.8 mg GAE/g using acetone, 0.9−1.5 mg GAE/g using ethanol, and 8.0-10.8 mg GAE/g using methanol.…”

Section: Antioxidants In Chickpeamentioning

confidence: 99%

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Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Herrera

Mejía

2021

Journal of Food Science

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The use of pulses, such as chickpea, has become more relevant in baking as they exhibit potential health benefits such as reduction of obesity, type 2 diabetes, and prevention of colon cancer. It is also a good source of highly bioavailable protein at a low cost. This allows companies to develop new innovative products that meet the demand for nutritional value‐added baked goods. Further understanding of the baking properties and rheology of chickpea flours will allow the baking industry to overcome processing and quality challenges related to the effects caused by the addition of non‐gluten‐forming ingredients. Therefore, the objective of this review was to summarize the rheological properties of baking formulations using chickpea as an ingredient in order to produce quality products while preserving the nutritional aspects of this legume. It also covers health benefits linked to chickpea‐specific compounds.

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Section: Chickpea In Breadmaking: Processing Methods To Obtain Chickpea Flour For Breadmakingmentioning

confidence: 99%

Section: Chickpea Nutritional and Health Benefitsmentioning

confidence: 99%

Section: Chickpea Nutritional and Health Benefitsmentioning

confidence: 99%

Section: Antioxidants In Chickpeamentioning

confidence: 99%

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Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Herrera

Mejía

2021

Journal of Food Science

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“…Chickpea protein presents a high bioavailability and good digestibility (48-89.01%) (Wang et al, 2010) [79] . Legumin is the main storage protein and represents 97% of the total globulins (Serrano-Sandoval et al, 2019; Yust et al, 2003) [64,3] . Carbohydrates correspond to the most abundant component of the chickpea (62-70%) and are formed principally by oligosaccharides (α-galactosides), which are divided into two groups: the first constituted by raffinose, stachyose, and verbascose; and the second group constituted by galactosyl-cyclitol like ciceritol; stachyose and ciceritol are the most abundant in chickpea (Alajaji & El-Adawy, 2006; Sánchez-Mata et al, 1998) [1,61] .…”

Section: Introductionmentioning

confidence: 99%

A comprehensive review on antinutritional factors of chickpea (Cicer arietinum L.)

Idate¹,

Shah²,

Gaikwad³

et al. 2021

Pharma Innovation

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Chickpeas are a prominent legume mostly in the Mediterranean and Western regions. It is a vital part of the human diet because it is a cost-effective source of calories, proteins, carbohydrates, fibre, B-group vitamins, and minerals. However, a few antinutritional factors found in legumes reduce the bioavailability of some nutrients. Chickpea antinutrients have sparked health concerns as one of the most nutritious components of the human diet. Processing chickpea increases their sensorial, nutritional, and physical qualities while reducing antinutritional factors. Soaking, germination, boiling, extrusion, and microwave cooking are some of the common processing techniques for chickpeas. As a result of this processing, antinutritional factors i.e., tannins, trypsin, phytic acids, hemagglutinins, and other antinutritional factors are decreased. It also discusses the ability for anti-nutritional stimuli to have a negative impact on human health. Additionally, successful and effective strategies for reduction of antinutritional factors and maximisation of chickpea nutritional properties are discussed.

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Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

Aderinola

Duodu

2022

BioFactors

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The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, anti‐inflammatory, antihypertensive, anti‐cancer properties, etc. Food proteins, well known for their nutritional importance and their roles in growth and development, are also sources of peptide sequences with bioactive properties and physiological implications. Cereal and legume grains are important staples that are processed and consumed in various forms worldwide. However, they have received little attention compared to other foods. This review therefore is geared towards surveying the literature for an appraisal of research conducted on bioactive peptides in cereal and legume grains in order to identify what the knowledge gaps are. Studies on bioactive peptides from cereal and legume grains are still quite limited when compared to other food items and most of the research already carried out have been done without identifying the sequence of the bioactive peptides. However, the reports on the antioxidative, anticancer/inflammatory, antihypertensive, antidiabetic properties show there is much prospect of obtaining potent bioactive peptides from cereal and legume grains which could be utilized in the development of functional foods and nutraceuticals.

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Changes in digestibility of proteins from chickpeas (Cicer arietinum L.) germinated in presence of selenium and antioxidant capacity of hydrolysates

Cited by 44 publications

References 31 publications

Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits

A comprehensive review on antinutritional factors of chickpea (Cicer arietinum L.)

Production, health‐promoting properties and characterization of bioactive peptides from cereal and legume grains

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