Physicochemical, functional, structural, thermal characterization and α-amylase inhibition of polysaccharides from chickpea (Cicer arietinum L.) hulls

Akhtar, Hafiz Muhammad Saleem; Abdin, Mohamed; Hamed, Yahya Saud; Wang, Wei; Chen, Guijie; Chen, Dan; Chen, Chunxu; Li, Wei; Mukhtar, Shanza; Zeng, Xiaoxiong

doi:10.1016/j.lwt.2019.108265

Cited by 39 publications

(19 citation statements)

References 39 publications

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“…Wang et al [ 24 ] have shown that the proteins with a cupin domain are the new α -amylase inhibitors present in chickpeas. Akhtar et al [ 25 ] have characterized the role of certain polysaccharides present in chickpeas for inhibiting the α -amylase activity and suggested their use as a hypoglycemic agent for managing type 2 diabetes. In another recent study, Zou et al [ 26 ] have shown the presence of proteinaceous α -amylase inhibitors which slow down the starch digestion in pasta products.…”

Section: Resultsmentioning

confidence: 99%

“…Supplementation with α -amylases is a common practice for the standardization of flour for their antistaling and loaf volume enhancement effects in commercial bread making [ 25 ]. Beta-amylase abundantly occurs naturally in wheat flour, but is quickly inactivated during baking before the starch is fully gelatinized, whereas the desirable hydrolytic products, such as limit dextrin, maltose molecules, and monosaccharides, are continuously released by alpha-amylases during the first stage of baking [ 30 , 31 ].…”

Section: Resultsmentioning

confidence: 99%

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Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Zafar

Aldughpassi

Al-Mussallam

et al. 2020

International Journal of Food Science

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Whole foods are generally considered healthier choices compared to processed foods. For nutritional consideration, whole wheat bread is recommended over the white bread. However, it has a similarly high effect on glycemic response (GR) as the white bread. This study is aimed at assessing the microstructure of whole wheat flour (WWF), white flour (WF), chickpea flour (BF), their blends, and dough and the GR of the bread made thereof. Scanning electron microscope analysis showed clear distinctions in the microstructure of the three flours. WWF particle size distribution had the widest spread with a polydispersity index (PDI) of 1.0 (±0.0) and wider average diameter, with z value of 1679.5 (±156.3) compared with the particle size of 658.9 (±160.4) and PDI of 0.740 (±0.04) for WF followed by BF with the particle size of 394.1 (±54.9) and PDI of 0.388 (±0.07) ( p < 0.05 ). The falling number was significantly ( p < 0.05 ) lower for WWF compared to WF or BF, indicating higher alpha-amylase activity. Thus, bread made from WWF without BF substitution exhibited a higher glycemic response similar to the bread made from WF. When partly replaced with BF, the GR of the bread made with WWF or WF reduced significantly ( p < 0.05 ) in healthy individuals.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Zafar

Aldughpassi

Al-Mussallam

et al. 2020

International Journal of Food Science

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“…However, they could confer health benefits (Samtiya et al., 2020). For example, α‐amylase inhibitor interferes with carbohydrate digestion, and this inhibition could prevent rapid increases in the postprandial blood level in diabetes patients (Akhtar et al., 2019). Chymotrypsin inhibitors act similarly to trypsin inhibitors, preventing protein digestion and utilization, potentially controlling cancer development (García‐Gasca et al., 2012).…”

Section: Antinutritional Factorsmentioning

confidence: 99%

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Escobedo

Mojica

2021

Comp Rev Food Sci Food Safe

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Despite their high nutritional value and potential health benefits, pulse intake has not increased in the last three decades. Several strategies have been implemented to increase pulse consumption, such as their incorporation in bakery products, breakfast cereals, and snacks. The inclusion of pulses in these products could be an alternative to satisfy the consumers' demand for healthy foods. However, pulse-based snacks face important challenges, including reducing antinutritional factors, achieving consumer acceptance, and consolidating the pulse-based snacks as functional foods. This review summarizes and discusses methods for producing snacks where cereals or tubers were replaced with at least 50% pulses. Also, it briefly assesses their effect on nutritional composition, antinutritional factors, sensory acceptance, and different health benefits evaluations. Extruded snacks exhibited high protein and dietary fiber and low fat content, contrary to the high fat content of deep fat-fried snacks. Meanwhile, baked snacks presented moderate concentrations of protein, dietary fiber, and lipids. Pulses must be pretreated using process combinations such as soaking, dehulling, cooking, fermentation, germination, and extrusion to reduce the antinutritional factors. Pulse-based snacks show good sensory acceptance. However, sensory evaluation should be more rigorous using additional untrained judges. Several studies have evaluated the health benefits of pulse-based snacks.More research is needed to validate scientifically the health benefits associated with their consumption. Pulse-based snacks could be an alternative to improve the nutritional composition of commercially available snacks. The use of pulses as ingredients of healthier snacks represents an important alternative for the food industry due to their low cost, sensory characteristics, high nutritional profile, and environmental benefits.

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“…Thus, they have received increased interests in recent years. Previous studies reported that chickpeas hulls are good source of plant polysaccharides with excellent functional properties and biological activities ( 4 , 7 , 13 ). To explore structural characteristics of polysaccharides from chickpea hulls (CHP), Ye et al ( 4 ) optimized the extraction conditions for isolation of CHP, and reported the molecular weight and monosaccharide composition ( 4 ).…”

Section: Introductionmentioning

confidence: 99%

“…To explore structural characteristics of polysaccharides from chickpea hulls (CHP), Ye et al ( 4 ) optimized the extraction conditions for isolation of CHP, and reported the molecular weight and monosaccharide composition ( 4 ). Mokni Ghribi et al ( 7 ) and Akhtar et al ( 13 ) further explored the structure of CHP with CP/MAS 13 C nuclear magnetic resonance spectroscopy (NMR), and demonstrated the presence of 1,4-d-galacturonan with methyl-esterified carboxyl group, 1,4-α-d-galactopyranosyluronan and methyl carbons of the methyl ester (COOCH 3 ) ( 7 , 13 ). As reported, polysaccharides are not only existed in chickpeas hulls, the cell walls of endosperm also contain various plant polysaccharides.…”

Section: Introductionmentioning

confidence: 99%

Structural characterization and bioactivity evaluation of water-extractable polysaccharides from chickpeas (Cicer arietinum L.) seeds

Zhu

Dun²,

Shi³

et al. 2022

Front. Nutr.

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Two water-extractable polysaccharide fractions designated as CWP (7. 37 × 105 Da) and CWP-0.2 (1.58 × 104 Da) were isolated and purified from chickpea (Cicer arietinum L.) seeds. The chemical structure of the two polysaccharides was characterized by various methods. Monosaccharide composition and methylation analysis showed that CWP was composed of Man and Glc in a molar ratio of 44.6:55.4, and CWP-0.2 was composed of Rha, Ara, Man, Glc, and Gal in a molar ratio of 10.6:23.3:5.2:4.9:56. Further structural characterization indicated that the main chain connection of CWP was → (2-β-d-Fruf-1) n →, and the main chain connection of CWP-0.2 was explored as → 2,4)-α-l-Rhap-(1 → 3)-α-d-Galp-(1 → with the branched chain of → 2,4)-α-l-Rhap-(1 → o-4. Besides, both CWP and CWP-0.2 had antioxidant and immunoregulatory activity in vitro, through scavenging DPPH· and ABTS·+ as well as stimulating production of NO, IL-6, TNF-α and MCP-1 in RAW 264.7 macrophages. CWP-0.2 revealed significantly higher bioactivity than CWP.

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Physicochemical, functional, structural, thermal characterization and α-amylase inhibition of polysaccharides from chickpea (Cicer arietinum L.) hulls

Cited by 39 publications

References 39 publications

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Pulse‐based snacks as functional foods: Processing challenges and biological potential

Structural characterization and bioactivity evaluation of water-extractable polysaccharides from chickpeas (Cicer arietinum L.) seeds

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