Characterization of the nutritional quality of amaranth leaf protein concentrates and suitability of fish meal replacement in Nile tilapia feeds

Ngugi, Charles C.; Oyoo–Okoth, Elijah; Manyala, Julius O.; Fitzsimmons, K.; Kimotho, Ann N.

doi:10.1016/j.aqrep.2017.01.003

Cited by 43 publications

(38 citation statements)

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“…Genetically engineered enzymes are produced in seeds taking advantage of ability to store at ambient temperature and ease of purification, but purified products require refrigeration for storage and transportation. However, no high-value products are produced in leaves, even though they could synthesize very high levels of proteins (Ngugi et al, 2017). The chloroplast originated plant protein Rubisco is the most abundant protein on earth (Cosa et al, 2001).…”

Section: Discussionmentioning

confidence: 99%

Validation of leaf enzymes in the detergent and textile industries: launching of a new platform technology

Kumari

Singh

Ray

et al. 2019

Plant Biotechnology Journal

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Summary Chemical catalysts are being replaced by biocatalysts in almost all industrial applications due to environmental concerns, thereby increasing their demand. Enzymes used in current industries are produced in microbial systems or plant seeds. We report here five newly launched leaf‐enzyme products and their validation with 15 commercial microbial‐enzyme products, for detergent or textile industries. Enzymes expressed in chloroplasts are functional at broad pH /temperature ranges as crude‐leaf extracts, while most purified commercial enzymes showed significant loss at alkaline pH or higher temperature, required for broad range commercial applications. In contrast to commercial liquid enzymes requiring cold storage/transportation, chloroplast enzymes as a leaf powder can be stored up to 16 months at ambient temperature without loss of enzyme activity. Chloroplast‐derived enzymes are stable in crude‐leaf extracts without addition of protease inhibitors. Leaf lipase/mannanase crude extracts removed chocolate or mustard oil stains effectively at both low and high temperatures. Moreover, leaf lipase or mannanase crude‐extracts removed stain more efficiently at 70 °C than commercial microbial enzymes (<10% activity). Endoglucanase and exoglucanase in crude leaf extracts removed dye efficiently from denim surface and depilled knitted fabric by removal of horizontal fibre strands. Due to an increased demand for enzymes in the food industry, marker‐free lettuce plants expressing lipase or cellobiohydrolase were created for the first time and site‐specific transgene integration/homoplasmy was confirmed by Southern blots. Thus, leaf‐production platform offers a novel low‐cost approach by the elimination of fermentation, purification, concentration, formulation and cold‐chain storage/transportation. This is the first report of commercially launched protein products made in leaves and validated with current commercial products.

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Section: Discussionmentioning

confidence: 99%

Validation of leaf enzymes in the detergent and textile industries: launching of a new platform technology

Kumari

Singh

Ray

et al. 2019

Plant Biotechnology Journal

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“…Ancient wheat has been rediscovered by consumers, bakers, millers, and farmers because they are good sources of proteins, lipids, fructans, trace elements, and several antioxidant compounds (Hidalgo and others ; Hidalgo and Brandolini ; Longin and others ). Pseudocereals have also a good protein quality content in terms of amino acid composition (Wang and Zhu ; Ngugi and others ). Thus, pseudocereals are integrated in gluten‐free product formulations to improve their nutritional quality and, consequently, to avoid some complications such as nutrient deficiencies, bone disease, and lymphoma sensitivity (Alvarez‐Jubete and others , b).…”

Section: An Overview Of Ancient Grainsmentioning

confidence: 99%

“…Quinoa proteins, containing essential amino acids lysine, threonine, and methionine are balanced a micronutrient composition (Wang and Zhu ). Amaranth has also satisfactory lysine and tryptophan contents according to FAO/WHO standards, which make it a valuable fortification ingredient for meals with limited contents like maize or sorghum (Ngugi and others ). Chia seeds provide a high‐quality protein (about 16.5%) with good amino acids balance, especially methionine and cysteine (Ayerza ).…”

Section: Composition Of Ancient Grains Compared To Modern Grainsmentioning

confidence: 99%

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Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Boukid

Folloni²,

Sforza

et al. 2017

Comp Rev Food Sci Food Safe

118

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For centuries, ancient grains fed populations, but due to their low yield, they were abandoned and replaced by high-yielding species. However, currently, there is a renewed interest in ancient wheat and pseudocereal grains from consumers, farmers, and manufacturers. Ancient wheat such as einkorn, emmer, spelt, and Kamut R , are being reintegrated because of their low fertilizer input, high adaptability and important genetic diversity. New trends in pseudocereal products are also emerging, and they are mostly appreciated for their nutritional outcomes, particularly by the gluten-free market. Toward healthier lifestyle, ancient grains-based foodstuffs are a growing business and their industrialization is taking 2 pathways, either as a raw ingredient or a functional ingredient. This paper deals with these grain characteristics by focusing on the compositional profile and the technological potential.

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“…Amaranthus spp. Hojas Proteína (17,5-30,3% de ms) [50,51] Lisina (5% de ms); Calcio (1,7± 0,04 g/100 g)…”

Section: Estructura Evaluada Compuestos Identificados Referenciaunclassified

Importancia nutricional y actividad biológica de los compuestos bioactivos de quelites consumidos en México

et al. 2019

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Este trabajo fue recibido el 07 de julio de 2018. Aceptado con modificaciones: 03 de enero de 2019.Aceptado para ser publicado: 15 de abril de 2019.RESUMEN Sólo un 30% de los hogares en México, presentan seguridad alimentaria, es decir, un gran porcentaje de los hogares y por ende de la población no satisfacen las necesidades básicas diarias de macro y micronutrimentos. Los quelites, que se definen como plantas silvestres comestibles (hojas, tallos y flores) son una fuente accesible, continua, económica y adecuada de nutrimentos. Sin embargo, su consumo ha disminuido por modificaciones en las preferencias alimentarias, derivadas de los cambios en estilos de vida. El objetivo del presente trabajo fue valorizar a los quelites como fuente de alimento. Los quelites, aportan proteínas, aminoácidos, minerales (Ca, Mg, Zn), vitaminas (E, C) y fibra. Además, son una excelente fuente de compuestos bioactivos, como ácidos fenólicos (ácido cafeico, ferúlico) y flavonoides (quercetina, kaempferol, espinacetina), carotenoides, ácido α-linolénico y betalainas, que presentan elevada actividad antioxidante. Su consumo habitual se ha relacionado con beneficios a la salud, tales como efectos antitumorales, antihiperlipidémicos y antidiabéticos. Los quelites, además de estar disponibles en forma silvestre, forman parte de las tradiciones culinarias de México, incorporados de forma cruda y cocida en los platillos regionales. Por lo tanto, la revalorización y reincorporación de los quelites en la dieta, puede coadyuvar a cubrir las necesidades nutrimentales, en poblaciones con poco acceso o inseguridad alimentaria, además de contribuir a proporcionar efectos adicionales a través de sus compuestos bioactivos. ABSTRACTOnly 30% of households in Mexico present food security, which means a large percentage of households and the population does not meet their needs in terms of macro and micronutrients. Thus, quelites, which are defined as wild edible plants, are an accessible, continuous, economical and adequate source of nutrients. However, quelite consumption in Mexico has been decreasing in response to changes in food preferences and lifestyles, including Importancia nutricional y actividad biológica de los compuestos bioactivos de quelites consumidos en México

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Characterization of the nutritional quality of amaranth leaf protein concentrates and suitability of fish meal replacement in Nile tilapia feeds

Cited by 43 publications

References 45 publications

Validation of leaf enzymes in the detergent and textile industries: launching of a new platform technology

Validation of leaf enzymes in the detergent and textile industries: launching of a new platform technology

Current Trends in Ancient Grains‐Based Foodstuffs: Insights into Nutritional Aspects and Technological Applications

Importancia nutricional y actividad biológica de los compuestos bioactivos de quelites consumidos en México

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