Effect of germination on fatty acid profile, amino acid profile and minerals of amaranth (Amaranthus spp.) grain

Chauhan, Arti; Kumari, Nisha; Saxena, D.C.; Singh, Sukhcharn

doi:10.1007/s11694-022-01292-7

Cited by 8 publications

(3 citation statements)

References 32 publications

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“…During 60 h, isoleucine, leucine, valine, and phenylalanine were enhanced by 36.78, 28.15, 30.45, and 30.61%, respectively. These results were consistent with those of Chauhan et al (2022) who observed that germinated amaranth flour ( Amaranthus spp.) for 22 h (dark condition, 28°C) increased all hydrophobic amino acids except methionine and glycine with an increasing range of 21.95∼80.95%.…”

Section: Resultssupporting

confidence: 93%

Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Canavalia ensiformis (L.) DC.] Flour

Agustia

Murdiati

Supriyadi

et al. 2023

Prev. Nutr. Food Sci.

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An alternate plant-based protein, jack bean sprout, was explored as a source of bioactive peptides. Germination to increase dipeptidyl peptidase-IV (DPP-IV) inhibitory peptide in jack bean sprout flour has yet to be reported. Therefore, this study aimed to investigate the optimal condition to maximize the content of bioactive peptides with maximum DPP-IV inhibitory activity. The relationship between germination and DPP-IV inhibitory activity was determined by analyzing the proteolytic activity, percentage of degree of hydrolysis (%DH), and peptide content. Peptide samples with the most potent DPP-IV inhibitory activity were subsequently fractionated, identified, and characterized. The 60-h germinated jack bean had the best DPP-IV inhibitory activity (41.57%; half maximal inhibitory concentration=2.24 mg/mL). Proteolytic activity (15.24 unit/g), %DH (11.43%), and peptide content (59.71 mg/g) supported this result. Furthermore, the <1.0 kDa peptide fraction of this sprouted flour had the highest molecular weight (MW) distribution (32.60%) and DPP-IV inhibitory activity (71.99%). Peptide sequences identified from MW <1.0 and 1.0∼3.5 kDa peptide fractions had valine, leucine, isoleucine, glycine, and tryptophan at the N-terminal and also had alanine at the penultimate N-terminal, verifying their presence as DPP-IV inhibitors. Furthermore, peptide sequences generated exhibited other biological activities, including angiotensin-converting enzyme, renin, and -glucosidase inhibitors.

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Section: Resultssupporting

confidence: 93%

Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Canavalia ensiformis (L.) DC.] Flour

Agustia

Murdiati

Supriyadi

et al. 2023

Prev. Nutr. Food Sci.

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show abstract

“…The main grains, like wheat and corn, are deficient in the important amino acid lysine (Adekunle, 2001;Amare et al, 2016;Becker et al, 1987). In addition, amaranth grains have a good concentration of sulfur-containing amino acids (2-5%), which are limiting in some crops (Chauhan and Singh, 2013). Sugar (g/100 g) 1.7 1.9 1.6…”

Section: Amaranth Proximal Compositionmentioning

confidence: 99%

“…The world's largest producer of amaranth is China, while Germany is the principal consumer market for amaranth seeds (Dabija et al, 2022). The entire Himalayan region of India used amaranth as a valuable ingredient in food, while in Peru, seeds are fermented to make amaranth beer (Chauhan and Singh, 2013). México consumes amaranth grains after popping, which is mixed with sugar cane and makes a suitable and popular snack called "Alegria" (Calderon de la Barca et al, 2010).…”

Section: Review Article Introductionmentioning

confidence: 99%

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

Lopez-Martinez,

Ahmad

2024

SJA

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| Amaranth (Amaranthus spp.) is a nutritious gluten-free pseudocereal that has been consumed for years in South and Central America. Amaranth plants are well adaptable in different climatic conditions, and easy to grow. Amaranth grains have several beneficial features such as high-quality protein, high content of fiber and micronutrients such as iron and calcium. Furthermore, amaranth seeds are a good source of phytochemical compounds with health-promoting effects such as squalene, phytosterols, and polyphenols. Amaranth seeds have gained popularity in recent years due to their perceived health benefits and dubbed as superfood. The food industry is formulating new products adding amaranth to cereal-based food and glutenfree products such as bread, muffins, cookies, pasta, breakfast, beer, and beef. This comprehensive review is focused on the important aspects of amaranth such as the taxonomic and origin, proximal composition, phytochemical composition, and amaranth as food ingredient added to common foods.

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Amaranth Part 2—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health

Orona-Tamayo,

Paredes-Lopez

2024

Sustainable Protein Sources

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Effect of germination on fatty acid profile, amino acid profile and minerals of amaranth (Amaranthus spp.) grain

Cited by 8 publications

References 32 publications

Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Canavalia ensiformis (L.) DC.] Flour

Production of Dipeptidyl Peptidase-IV Inhibitory Peptides from Germinated Jack Bean [Canavalia ensiformis (L.) DC.] Flour

Amaranth Seeds: A Promising Functional Ingredient for Gastronomy– A Review

Amaranth Part 2—Sustainable Crop for the 21st Century: Food Properties and Nutraceuticals for Improving Human Health

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