Impact of processing and storage on protein digestibility and bioavailability of legumes

Gu, Jingyu; Bk, Amrit; Wu, Hanjing; Lu, Peiyao; Nawaz, Malik Adil; Barrow, Colin J.; Dunshea, Frank R.; Suleria, Hafiz Ansar Rasul

doi:10.1080/87559129.2022.2039690

Cited by 36 publications

(18 citation statements)

References 161 publications

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“…Palafox-Carlos and Ayala-Zavala, 28 Jakobek, 29 Tomas and Beekwilder 30 and Gu and Bk 31 agreed that phenolic compounds are capable of binding to protein and polysaccharides on the cell wall at different active sites due to their structural characteristics of hydrophobic aromatic rings and hydrophilic hydroxyl groups, which require the action of enzymes and gut microflora to release and break them down. The inconsistency of the total phenolic concentration among the selected tomato varieties probably resulted from their different chemical compositions, especially their levels of dietary fiber, which could interact with the phenols by hydrogen bonding, hydrophobic interactions and covalent bonds.…”

Section: Resultsmentioning

confidence: 97%

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

Wang

Liu

et al. 2022

Food Funct.

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Section: Resultsmentioning

confidence: 97%

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

Wang

Liu

et al. 2022

Food Funct.

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“…In vitro digestion could be applied to mimic the body condition and estimate the bioaccessibility of nutrients and bioactive compounds in food after consumption (Pavez‐Guajardo et al, 2020). Recent studies have estimated the effect of in vitro digestion on the phenolics compounds and antioxidant capacity of various vegetables, legumes, and fruits (Gu et al, 2022; Ketnawa et al, 2021). However, the available information on the in vitro digestion of sesame seeds is very limited and the bioaccessibility of sesame seeds after colonic fermentation could not be found as well.…”

Section: Introductionmentioning

confidence: 99%

Bioaccessibility of phenolic compounds from sesame seeds ( Sesamum indicum L.) during in vitro gastrointestinal digestion and colonic fermentation

Luo

et al. 2022

Food Processing Preservation

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Sesame (Sesamum indicum L.) is an oilseed crop and rich in various bioactive compounds including phenolics, phytosterols, and vitamins. In this study, phenolic compounds were extracted from three varieties of sesame seeds (black, brown, and white) to determine the antioxidant activities and bioaccessibility of selected phenolic compounds during in vitro digestion and colonic fermentation. The SCFAs production was also estimated. Black sesame seeds performed the highest total phenolic content (TPC) (2.69 mg GAE/g) and antioxidant capacities during gastrointestinal digestion. During colonic fermentation, black and brown sesame seeds exhibited relatively higher TPC (4.13 mg GAE/g) and antioxidant activities (DPPH: 8.6 mg TE/g; FRAP: 4.1 mg TE/g). Kaempferol was the lowest bioaccessible phenolic compound presented in all three sesame seeds, which relied more on the action of gut microbiota. White sesame seeds displayed higher production of individual and total SCFAs followed by black sesame seeds, which could be beneficial to gut health. Novelty impact statement Black and brown sesame seeds showed relatively higher content of phenolic compounds and remarkable antioxidant potential during in vitro gastrointestinal digestion and colonic fermentation. The bioaccessibility of phenolic compounds present in brown and white sesame seeds was relatively higher than in black sesame seeds. Most of the detected phenolic compounds in selected sesame seeds were fully bioaccessible after 24 h of colonic fermentation, except kaempferol. White and black sesame seeds showed higher production of SCFAs, which would be more beneficial to gut health.

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“…The presence of secondary metabolites, such as phenolic compounds, phytic acid, and enzymatic inhibitors, the accumulation of β-sheet and α-helix protein secondary structure [ 54 ], and the predominance of globular proteins that fold into densely packed structures are responsible for proteins less prone to digestibility [ 55 ], determining much lower values of protein digestibility in legumes (around 75%) than the ones determined for the animal protein (90%) [ 56 ]. As previously mentioned, [ 54 ] despite the differences between the vegetable and the animal protein digestibility, the IVPD values in legume flours are expected to increase after applying traditional (e.g., cooking, extrusion, germination, and fermentation) or emerging processing methods (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave).…”

Section: Resultsmentioning

confidence: 99%

High Inter- and Intra- Diversity of Amino Acid Content and Protein Digestibility Disclosed in Five Cool Season Legume Species with a Growing Market Demand

Mecha

Alves

Bento-Silva

et al. 2023

Foods

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Legumes have been sought as alternative protein sources to ensure food security and environmental sustainability. Characterizing their protein content and quality, including in underutilized grain legumes, e.g., grass pea, gives value to the legumes’ underexplored variability. To fill the gap of knowledge in legumes’ protein quality, for the first time, five extensive collections of cool season grain legumes were cropped under the same environmental conditions and further analyzed. Multivariate analysis showed the existent intra- and inter-species variability. The legume species with the highest protein content, grass pea, Lathyrus sativus (LS), was not the one with the overall highest individual amino acids content and in vitro protein digestibility. With these last characteristics lentil, Lens culinaris (LC), was highlighted. The highest average values of arginine (Arg), glutamic acid (Glu), and threonine (Thr) were found in LS and Vicia faba (VF). Cicer arietinum (CA) stood out as the species with the highest values of Thr and methionine (Met). Regarding the in vitro protein digestibility (IVPD), LC, followed by Pisum sativum (PS) and LS, were the legume species with the highest values. Ultimately, this study bought to the fore legume species that are not commonly used in western diets but have high adaptability to the European agricultural systems.

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Impact of processing and storage on protein digestibility and bioavailability of legumes

Cited by 36 publications

References 161 publications

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

Bioaccessibility and movement of phenolic compounds from tomato (Solanum lycopersicum) during in vitro gastrointestinal digestion and colonic fermentation

Bioaccessibility of phenolic compounds from sesame seeds ( Sesamum indicum L.) during in vitro gastrointestinal digestion and colonic fermentation

High Inter- and Intra- Diversity of Amino Acid Content and Protein Digestibility Disclosed in Five Cool Season Legume Species with a Growing Market Demand

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