农林科学最新文献

With an increasing focus on healthier dietary alternatives, this study developed a protein-rich, ready-to-cook flatbread premix using millet, pulse, and oilseed flours. The premix offers a balanced nutritional profile, providing high protein content (∼21%) and delivering 423 kcal/100 g. It demonstrated phenolic content of 0.98 mg catechin equivalents/gram of premix, which increased to 1.90 mg catechin equivalents/gram of cooked (lyophilized) product.

Antioxidant activity was evaluated through DPPH radical scavenging, yielding values of 5.28 nmol Trolox equivalents per gram for the premix and 4.82 nmol Trolox equivalents per gram for the cooked product. Similarly, hydroxyl radical scavenging activity was measured at 4.38 µmol Trolox equivalents per gram for the premix and 4.36 µmol Trolox equivalents per gram for the cooked product. The product was highly acceptable in sensory evaluations, indicating strong potential for consumer adoption. In vivo studies with Balb/c mice revealed no adverse effects on oxidative stress levels or immune function. The flatbread promoted a healthy gut microbiota composition, supporting gut health while maintaining cellular oxidative balance. Hematological analyses showed improved white blood cell and lymphocyte counts, reflecting enhanced immune resilience.

These findings highlight the premix as a promising dietary alternative to traditional carbohydrate-rich staples. With its nutrient density and functional benefits, the flatbread premix offers a practical solution for improving dietary habits and addressing lifestyle-related health concerns. This study underscores the importance of incorporating such functional foods into daily diets to promote better health and prevent nutrition-related disorders. Further research is warranted to explore its broader health impacts over extended durations.

Practical Application

The ready-to-cook flatbread premix made from millets, pulses, and oilseeds offers a simple and nutritious way to enhance daily diets. Rich in protein and supplemented with various oilseeds as a source of polyunsaturated fatty acids, it provides a healthier alternative to regular flatbreads. It is convenient and ideal for maintaining a balanced diet and also supports the management of lifestyle-related health issues such as obesity. With its antioxidant properties and ability to support a healthy gut microbiota, this flatbread contributes to overall health. It promotes better eating habits without compromising taste or convenience.

Hypertension is a common chronic disease driven by multiple physiological mechanisms, primarily the overactivation of the renin–angiotensin system (RAS). Gamma-aminobutyric acid (GABA), a nonprotein amino acid, has well-documented health benefits, including antihypertensive and calming effects. This study evaluates the blood pressure-lowering effects of Lactiplantibacillus plantarum DPUL-F233 bacterial powder in spontaneously hypertensive rats (SHRs). The bacterial powder was produced using optimized fermentation and freeze-drying techniques. In the oral administration experiment on SHRs, the group treated with a high dose of bacterial powder via long-term gavage showed a significant reduction in blood pressure compared to the untreated group. Specifically, the final measurements of diastolic and systolic blood pressure were reduced to 206.0 ± 2.35 mm Hg and 145.0 ± 6.78 mm Hg, respectively. The angiotensin-converting enzyme I/Angiotensin II/AT1R axis was downregulated, while the angiotensin-converting enzyme II/Angiotensin 1–7/MasR axis was upregulated, rebalancing the RAS signaling pathway. The high-dose group also demonstrated protective effects on the heart and kidneys, with significant improvements observed in reducing cardiac hypertrophy and kidney damage. Additionally, molecular simulation studies indicated potential inhibition of ACE I by GABA. The results suggest that GABA-rich L. plantarum DPUL-F233 powder has significant potential as a natural antihypertensive supplement, particularly for use in functional food development.

ABSTRACT

Halophilic aminopeptidases with broad substrate specificity represent valuable biocatalysts for promoting protein hydrolysis in high-salt fermented foods. In this study, an M42 aminopeptidase from the halophilic archaeon, Haladaptatus litoreus, was identified and designated as AP_Hap. The optimal reaction conditions for AP_Hap were 2–2.5 M NaCl, a temperature of 60°C, and a pH of 7.5. It displayed robust activity and stability across a wide range of salinity, temperature, and pH conditions. AP_Hap demonstrated exceptional tolerance to both organic solvents and surfactants. In contrast to most characterized M42 aminopeptidases, AP_Hap exhibited a broad substrate spectrum, with the highest activity observed when using Leu-p-nitroaniline as the substrate. The V_max and K_m for AP_Hap were 5.28 µmol/min/mg and 0.59 mM, respectively. When applied for fish protein hydrolysis in hypersaline conditions, AP_Hap significantly increased the total free amino acid content, particularly enhancing the proportion of sweet and umami amino acids. To our knowledge, AP_Hap is the first halophilic and mesophilic M42 aminopeptidase characterized from the genus Haladaptus. These desirable properties indicated that AP_Hap has great potential for enhancing protein hydrolysis during the processing of high-salt fermented foods.

Practical Application

The characteristics of AP_Hap conform with the demands of high-salt fermented food production, highlighting its potential as a biocatalyst for improving both process efficiency and product quality.