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| 1 | Plant food anti-nutritional factors and their reduction strategies:an overview显示文摘Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors.Major anti-nutritional factors,which are found in edible crops include saponins,tannins,phytic acid,gossypol,lectins,protease inhibitors,amylase inhibitor,and goitrogens.Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability.Various other factors like trypsin inhibitors and phytates,which are present mainly in legumes and cereals,reduce the digestibility of proteins and mineral absorption.Anti-nutrients are one of the key factors,which reduce the bioavailability of various components of the cereals and legumes.These factors can cause micronutrient malnutrition and mineral deficiencies.There are various traditional methods and technologies,which can be used to reduce the levels of these anti-nutrient factors.Several processing techniques and methods such as fermentation,germination,debranning,autoclaving,soaking etc.are used to reduce the anti-nutrient contents in foods.By using various methods alone or in combinations,it is possible to reduce the level of anti-nutrients in foods.This review is focused on different types of anti-nutrients,and possible processing methods that can be used to reduce the level of these factors in food products. | Mrinal Samtiya Rotimi E.Aluko Tejpal Dhewa | 2020 | Food Production, Processing and Nutrition2020，2，1： | 2 |
| 2 | Production of antihypertensive and antidiabetic peptide fractions from quinoa(Chenopodium quinoa Willd.)by electrodialysis with ultrafi ltration membranes显示文摘Processing bioactive peptides from natural sources using electrodialysis with ultrafiltration membranes(EDUF)have gained attention since it can fractionate in terms of their charge and molecular weight.Quinoa is a pseudo-cereal highlighted by its high protein content,amino acid profile and adapting growing conditions.The present work aimed at the production of quinoa peptides through fractionation using EDUF and to test the fractions according to antihypertensive and antidiabetic activity.Experimental data showed the production of peptides ranging between 0.4 and 1.5 k Da.Cationic(CQPF)(3.01%),anionic(AQPF)(1.18%)and the electrically neutral fraction quinoa protein hydrolysate(QPH)-EDUF(~95%)were obtained.In-vitro studies showed the highest glucose uptake modulation in L6 cell skeletal myoblasts in presence of QPH-EDUF and AQPF(17%and 11%)indicating potential antidiabetic activity.The antihypertensive effect studied in-vivo in spontaneously hypertensive rats(SHR),showed a decrease in systolic blood pressure in presence of the fractionated peptides,being 100 mg/kg a dose comparable to Captopril(positive control).These results contribute to the current knowledge of bioactive peptides from quinoa by reporting the relevance of EDUF as tool to produce selected peptide fractions.Nevertheless,further characterization is needed towards peptide sequencing,their respective role in the metabolism and scaling-up production using EDUF. | Adrián González-Muñoz Marion Valle Rotimi E.Aluko Laurent Bazinet Javier Enrione | 2022 | Food Science and Human Wellness2022，11，6： | 1 |
| 3 | Functional properties of sesame (Sesamum indicum Linn) seed protein fractions显示文摘This work evaluated the functional properties of sesame protein fractions in order to determine their potential in food applications.Sesame seed protein fractions were prepared according to their solubility:water-soluble(albumin),salt-soluble(globulin),alkaline-soluble(glutelin)and ethanol-soluble(prolamin).Globulin was the most abundant fraction,consisting of 91%protein,followed by glutelin,albumin and prolamin in decreasing order.Non-reducing sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed polypeptides of sizes≥20 kDa for albumin while glutelin and globulin had similar polypeptide sizes at 19,85 and 100 kDa.Prolamin had polypeptide sizes 20,40 and 100 kDa.The albumin and globulin fractions had higher intrinsic fluorescence intensity(FI)values than the glutelin.Albumin had a higher solubility(ranging from 80 to 100%)over a wide pH range when compared with the other fractions.Water holding capacity(g/g)reduced from 2.76(glutelin)to 1.35(prolamin)followed by 0.42(globulin)and 0.08(albumin).Oil holding capacity(g/g)reduced from:4.13(glutelin)to 2.57(globulin)and 1.56,1.50 for albumin and prolamin respectively.Gelling ability was stronger for prolamin and glutelin than albumin and globulin,while higher emulsion(p<0.05)quality was obtained for prolamin and albumin than for glutelin and globulin. | Atinuke O.Idowu Adeola M.Alashi Ifeanyi D.Nwachukwu Tayo N.Fagbemi Rotimi E.Aluko | 2021 | Food Production, Processing and Nutrition2021，3，1： | 0 |
| 4 | Indigestible cowpea proteins reduced plasma cholesterol after long-term oral administration to Sprague-Dawley rats显示文摘Cowpea protein isolate(CPI)was subjected to various dry and wet heat pretreatments followed by sequential digestion with pepsin and pancreatin;the undigested residues were isolated as the indigestible cowpea proteins(ICPs).All the ICPs exhibited in vitro bile acid-binding capacity but ICP from the slow cooling-induced gelation had the highest yield(68%)and was used for rat feeding experiments to determine effect on plasma total cholesterol(TC).Groups consisting of 3 male and 3 female Sprague-Dawley rats each were fed hypercholesterolemic diets that contained casein only or casein that was partially substituted with ICP of CPI for 6 weeks.Results showed diet that contained 5%(w/w)ICP was more effective in preventing TC increase(1.8 mmol/L)when compared to increases of 9.34 and 4.15 mmol/L for CPI and casein only diets,respectively. | Adeola M.Alashi Hongyi Wu Rotimi E.Aluko | 2021 | Food Production, Processing and Nutrition2021，3，1： | 0 |
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