Growth Impairment Caused by Raw Linseed Consumption: Can Trypsin Inhibitors Be Harmful for Health?

Anaya, Katya; Cruz, A. C.; Cunha, Dayse C S da; Monteiro, Sandra M. N.; Santos, Elizeu A.

doi:10.1007/s11130-015-0500-y

Cited by 9 publications

(4 citation statements)

References 30 publications

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“…The Dicotyledonous plants like Quinoa, buckwheat and amaranth are considered as pseudocereals, rich in essential amino acids (Alvarez-Jubete et al, 2010) Seed: They include such as seeds such as flax, Chia, Sesame, Cucurbita, Watermelon, Musk seeds. It has been reported that Flax seeds and Chia seeds do not contain lysine (Anaya et al, 2015) whereas a high proportion of leucine and arginine is found in watermelon seeds (Kaul, 2011).…”

Section: Pseudocerealsmentioning

confidence: 99%

Sustainable Approaches for ‘Protein Accessibility

Ingle

2024

EEC

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The structural, functional and regulatory role of proteins makes them vital macro biomolecules, without which life cannot exist. Humans obtain dietary proteins as a source of amino acids from plants and animals. Though animal proteins provide all essential amino acids, they pose serious issues of carbon and water foot print, risk of diseases, loss of biodiversity due to unethical killing. The animal based protein production is neither cost-effective nor environmentally sustainable. The plant based proteins are incomplete proteins, and their production is limited by various factors such as land, water, climate, seed genotype. With ever increasing population, the food affordability, food safety, protein energy malnutrition and human health along with climate change are the global challenges in the near future. To suffice the needs of the growing population it is imperative to search new protein sources and evaluate their neutraceutical value. This review focuses on the sources and significance of plant based proteins and other alternatives available. The alternatives for plant based proteins include Mushrooms, Single Cell Proteins and Mycoproteins, The production of the alternative for plant based proteins is cost -effective, eco-friendly with significant amount of protein yield, which will be affordable to all in a sustainable manner.

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Section: Pseudocerealsmentioning

confidence: 99%

Sustainable Approaches for ‘Protein Accessibility

Ingle

2024

EEC

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“…A significant finding is the presence of an item (1DWM_A) that forms part of a trypsin inhibitor. On the one hand, protease inhibitors are part of the natural defence of plants against harmful agents, which can be used biotechnologically or in plant protection [2,53], on the other hand, they can have adverse effects on human digestion and utilization of consumed proteins [54].…”

Section: Defence-and Stress-related Proteinsmentioning

confidence: 99%

Proteomic Profile of Flaxseed (Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar

Jarošová,

Roudnický,

Bárta

et al. 2024

Foods

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The research is focused on the quantitative evaluation of the flaxseed (Linum usitatissimum L.) proteome at the level of seed cake (SC), fine flour—sieved a fraction below 250 µm (FF)—and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for Linum usitatissimum and related species. A total of 2560 protein groups (PGs) were identified, and their relative abundance was calculated. A set of 33 quantitatively most significant PGs was selected for further characterization. The selected PGs were divided into four classes—seed storage proteins (11S globulins and conlinins), oleosins, defense- and stress-related proteins, and other major proteins (mainly including enzymes). Seed storage proteins were found to be the most abundant proteins. Specifically, 11S globulins accounted for 41–44% of SC proteins, 40–46% of FF proteins, and 72–84% of PC proteins, depending on the cultivar. Conlinins (2S albumins) were the most abundant in FF, ranging from 10 to 13% (depending on cultivar). The second most important class from the point of relative abundance was oleosins, which were represented in SC and FF in the range of 2.1–3.8%, but only 0.36–1.20% in PC. Surprisingly, a relatively high abundance of chitinase was found in flax products as a protein related to defence and stress reactions.

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“…The consumption of plant-derived food components increases continuously, and seeds are an important source that provides good quality of nutrition ( 30 ). Flaxseed, one of the richest sources of high-quality protein, also contains phenolic compounds, fibers, and essential amino acids; however, some studies argued that lysine is limiting in flaxseed ( 36 ). In their study, Lugo et al ( 37 ) observed that the composition of essential amino acids in chia lacks lysine, whereas the watermelon seeds were found to contain a good amount of leucine and arginine ( 38 ).…”

Section: Plant-based Sources and Demand Of Dietary Proteinmentioning

confidence: 99%

“…While valine helps in the coordination of motor cells, and aspartate and glutamate are essential for hormonal regulation and immunological stimulation, respectively ( 35 ). Leucine and isoleucine are assisting as building blocks of other proteins ( 36 ). Generally, it has been recommended that, for adults, the protein intake should be in-between 0.8 and 1 g/Kg body-weight/day ( 56 , 57 ).…”

Section: Plant-based Sources and Demand Of Dietary Proteinmentioning

confidence: 99%

Sustaining Protein Nutrition Through Plant-Based Foods

et al. 2022

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Proteins are essential components of the human diet. Dietary proteins could be derived from animals and plants. Animal protein, although higher in demand, is generally considered less environmentally sustainable. Therefore, a gradual transition from animal- to plant-based protein food may be desirable to maintain environmental stability, ethical reasons, food affordability, greater food safety, fulfilling higher consumer demand, and combating of protein-energy malnutrition. Due to these reasons, plant-based proteins are steadily gaining popularity, and this upward trend is expected to continue for the next few decades. Plant proteins are a good source of many essential amino acids, vital macronutrients, and are sufficient to achieve complete protein nutrition. The main goal of this review is to provide an overview of plant-based protein that helps sustain a better life for humans and the nutritional quality of plant proteins. Therefore, the present review comprehensively explores the nutritional quality of the plant proteins, their cost-effective extraction and processing technologies, impacts on nutrition, different food wastes as an alternative source of plant protein, and their environmental impact. Furthermore, it focuses on the emerging technologies for improving plant proteins' bioavailability, digestibility, and organoleptic properties, and highlights the aforementioned technological challenges for future research work.

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Growth Impairment Caused by Raw Linseed Consumption: Can Trypsin Inhibitors Be Harmful for Health?

Cited by 9 publications

References 30 publications

Sustainable Approaches for ‘Protein Accessibility

Sustainable Approaches for ‘Protein Accessibility

Proteomic Profile of Flaxseed (Linum usitatissimum L.) Products as Influenced by Protein Concentration Method and Cultivar

Sustaining Protein Nutrition Through Plant-Based Foods

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