Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation

Junejo, Shahid Ahmed; Ding, Li; Fu, Xiong; Xiong, Weiyan; Zhang, Bin; Huang, Qiang

doi:10.1016/j.ijbiomac.2021.05.014

Cited by 27 publications

(10 citation statements)

References 43 publications

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“…In the intestinal phase, the DH% of all lentil protein fractions increased dramatically during the initial 30 min but leveled off toward the end of digestion. The final DH% values of lentil protein fractions in the intestinal phase were in the range of 24.25%−30.93%, which were comparable to the other reported pulse proteins, such as 22.5% for lentil protein 40 and 31.0% for pea protein, 42 but were notably lower than that of animal proteins (e.g., 52% for whey proteins). 17 In general, factors such as protease inhibitors, including trypsin inhibitors and tannins, are responsible for the lower digestibility of plant proteins when compared to animal proteins.…”

Section: Digestibility Of Lentil Protein Fractionssupporting

confidence: 79%

“…17 In general, factors such as protease inhibitors, including trypsin inhibitors and tannins, are responsible for the lower digestibility of plant proteins when compared to animal proteins. 19,42 Comparing the digestibility of the lentil protein fractions, LL yielded the highest DH%, while LA had the lowest. There are two potential causes of the lower protein digestibility of albumin when compared to globulin.…”

Section: Digestibility Of Lentil Protein Fractionsmentioning

confidence: 99%

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Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Chang

Bandillo

et al. 2023

ACS Food Sci. Technol.

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Consumers’ attitudes toward more plant-based components in their diet has greatly driven the exploration of functional plant proteins. The aim of this study was to systematically investigate the structural and functional properties, nutritional and aromatic profiles, and in vitro digestion of protein fractions from the underexploited lentil grain. Albumin (LA), globulin (LG), and its subunits legumin (LL) and vicilin (LV) were fractionated from red lentil flour through alkaline extraction–isoelectric precipitation and/or different salt extractions. LA and LV exhibited unique structural properties (more β-sheet and α-helix structures), higher solubility (almost 100% at pH 7.0), and foaming capacity (>200% at pH 7.0), while LG exhibited better emulsifying properties. LA showed a distinct aromatic profile including high numbers of volatile compounds, especially alcohols, esters, and acids. After in vitro gastric-intestinal digestion, the hydrolysis degree of LA (24.25%) was the lowest, owing to the presence of major antinutritional factors.

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Section: Digestibility Of Lentil Protein Fractionssupporting

confidence: 79%

Section: Digestibility Of Lentil Protein Fractionsmentioning

confidence: 99%

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Chang

Bandillo

et al. 2023

ACS Food Sci. Technol.

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“…β, and γ) [31]. The polypeptides at 20 and ≤14 kDa visible in GDCPC and GIDCPC might correspond to fragments resulting from the action of digestive enzymes on vicilin [32]. The protein profiles of the fractions higher than 10 kDa obtained from GDCPC (lane 8) and GIDCPC (lane 12) were similar to those of their corresponding complete digests (lanes 7 and 11).…”

Section: Characterization Of Chachafruto Seed Protein Concentrate (Cp...mentioning

confidence: 74%

“…The band ≈ 50 kDa might be assigned to vicilin, an oligomeric protein made of three polypeptide subunits (α, β, and γ) [31]. The polypeptides at 20 and ≤14 kDa visible in GDCPC and GIDCPC might correspond to fragments resulting from the action of digestive enzymes on vicilin [32]. β, and γ) [31].…”

Section: Characterization Of Chachafruto Seed Protein Concentrate (Cp...mentioning

confidence: 99%

Release of Bioactive Peptides from Erythrina edulis (Chachafruto) Proteins under Simulated Gastrointestinal Digestion

2022

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The estimated and concerning rise in world population over the next few years and the consequent increase in food demand will lead to a deterioration in global food security. To avoid or reduce this world crisis, informed and empowered consumers are turning to sustainable and nutrient-rich foods that substitute animal products, also reducing their associated environmental impact. Moreover, due to the demonstrated influence of diet on the risk of high incidence and mortality of noncommunicable diseases, the current established food pattern is focused on the consumption of foods that have functionality for health. Among these new foods, traditional and underutilized plants are gaining interest as alternative protein sources providing nutritional and biological properties. In this work, the potential of Erythrina edulis (chachafruto) proteins as a source of multifunctional peptides after transit through the gastrointestinal tract has been demonstrated, with antioxidant and immunostimulating effects in both biochemical assays and cell culture. While low molecular weight peptides released during the digestive process were found to be responsible for protection against oxidative stress mediated by their radical scavenging activity, high molecular weight peptides exerted immunostimulating effects by upregulation of immunoresponse-associated biomarkers. The findings of this study support the promising role of chachafruto proteins as a new antioxidant and immunostimulatory ingredient for functional foods and nutraceuticals.

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“…The influence of cooking time on the microstructural and linked in vitro macronutrient digestibility of several pulse types has been studied, revealing important intrinsic differences between pulse types [15], as elaborated below. Most commonly, since individual cotyledon cells can be considered a representative fraction of disintegrated cooked pulse seeds, isolated cotyledon cells (ICC) are considered [20][21][22][23][24][25][26][27][28][29][30]. Since this approach entails the omission of certain fractions (such as cell clusters, fiber-rich seed coat material, and ruptured cells), it can be considered a reductionist approach [30,31].…”

Section: Introductionmentioning

confidence: 99%

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

Duijsens

Verkempinck

Coster

et al. 2023

Foods

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Lentils are sustainable sources of bioencapsulated macronutrients, meaning physical barriers hinder the permeation of digestive enzymes into cotyledon cells, slowing down macronutrient digestion. While lentils are typically consumed as cooked seeds, insights into the effect of cooking time on microstructural and related digestive properties are lacking. Therefore, the effect of cooking time (15, 30, or 60 min) on in vitro amylolysis and proteolysis kinetics of lentil seeds (CL) and an important microstructural fraction, i.e., cotyledon cells isolated thereof (ICC), were studied. For ICC, cooking time had no significant effect on amylolysis kinetics, while small but significant differences in proteolysis were observed (p < 0.05). In contrast, cooking time importantly affected the microstructure obtained upon the mechanical disintegration of whole lentils, resulting in significantly different digestion kinetics. Upon long cooking times (60 min), digestion kinetics approached those of ICC since mechanical disintegration yielded a high fraction of individual cotyledon cells (67 g/100 g dry matter). However, cooked lentils with a short cooking time (15 min) showed significantly slower amylolysis with a lower final extent (~30%), due to the presence of more cell clusters upon disintegration. In conclusion, cooking time can be used to obtain distinct microstructures and digestive functionalities with perspectives for household and industrial preparation.

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Pea cell wall integrity controls the starch and protein digestion properties in the INFOGEST in vitro simulation

Cited by 27 publications

References 43 publications

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Fractionation, Structural Characteristics, Functionality, Aromatic Profile, and In Vitro Digestibility of Lentil (Lens culinaris) Proteins

Release of Bioactive Peptides from Erythrina edulis (Chachafruto) Proteins under Simulated Gastrointestinal Digestion

How Cooking Time Affects In Vitro Starch and Protein Digestibility of Whole Cooked Lentil Seeds versus Isolated Cotyledon Cells

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