Plant Foods for Human Nutrition最新文献

Erythrina edulis (pajuro) is a native Andean legume with promising nutritional and functional properties. Its seeds possess high-quality protein content and a favorable amino acid profile, characterized by residues such as Trp, Tyr, Phe, Leu, Ile, Val, Pro, and Gly, which are critical precursors of bioactive peptides. Upon enzymatic hydrolysis, these residues contribute to diverse bioactivities, including antioxidant (Trp, Tyr), antihypertensive (Pro at the C-terminal), and antidiabetic (branched-chain residues at the N-terminal) functions, making it a valuable source for bioactive peptide production. This review highlights current evidence regarding the nutraceutical potential of peptides derived from E. edulis proteins, especially those generated via enzymatic hydrolysis and simulated gastrointestinal digestion. Based on a systematic literature search in Scopus, Web of Science, and Google Scholar, this review highlights that these peptides exhibit a broad spectrum of biological activities, including antioxidant, antihypertensive, antidiabetic, immunomodulatory, neuroprotective, and anti-obesity effects, and are largely associated with low-molecular-weight fractions. The multifunctional nature of these peptides, together with E. edulis's rich composition of polyphenols, flavonoids, and essential minerals, supports their consideration as sustainable ingredients in functional food development. However, limitations such as a lack of in vivo studies, challenges in process scalability, and underutilization of the crop remain. Future perspectives emphasize the integration of biotechnological tools, including ultrasound-assisted hydrolysis and bioinformatics-guided peptide design, to enhance bioactivity discovery and application. This review provides a foundation for the revalorization of E. edulis as a source of nutraceutical peptides, promoting their inclusion in food systems aimed at health promotion and sustainability.

Wet-milled quinoa fibres show strong potential as ingredients in nutritionally enhanced food products, offering a valuable strategy to address dietary fibre deficiencies. In this study, white, red, and black Royal Bolivian quinoa were wet-milled to produce fibre-rich fractions and assess their nutritional and techno-functional properties. All fibre-rich fraction samples showed a marked increase in dietary fibre content compared to whole grain flours-about six-fold in white quinoa and eight-fold in red and black. Insoluble fibre remained predominant, increasing by approximately eight to ten times, with the highest increase observed in red quinoa, while soluble fibre increased by two to three times, likely due to partial solubilisation during processing, reaching its maximum in black quinoa. A 5 g serving of these fractions could supply 10-14% of the WHO's daily fibre recommendation (25 g), compared to only 2% from whole quinoa flour. Fibre recovery was highest in black quinoa, followed by white and red. Calcium and iron contents increased in the isolated fibres, while zinc decreased, especially in red and black varieties. Phytate content, a mineral absorption inhibitor, was significantly reduced (by 45-85%), which can enhance mineral bioavailability. Notably, the black variety showed favourable phytate-to-mineral molar ratios, indicating no inhibition of calcium or zinc absorption. Functionally, red quinoa fibre exhibited better water and oil retention and higher swelling capacity, properties desirable in bakery and meat product formulations, while black quinoa fibre stood out for its high total fibre content. Overall, wet-milled quinoa fibres offer promising potential as functional, fibre-rich ingredients for healthier food formulations.

This study examined the incorporation of Pistacia lentiscus gum (PLG) in dark chocolate production and evaluated its effects on the chocolate's functional attributes, quality properties, and consumer preferences. A simplex lattice mixture design was used to create an experimental design for producing dark chocolate with/without PLG. Cocoa liquor (35-40%), sugar (35-40%), and PLG (0-5%) were selected as variables, and moisture content, total phenolic content, total antioxidant capacity, hardness, and flow properties were selected as responses. PLG addition increased moisture, phenolic content, antioxidant capacity, and hardness, while Casson viscosity and yield stress decreased. The optimal dark chocolate formulation was 35.07% cocoa liquor, 39.93% sugar, and 5.00% PLG. Sensory analysis was performed on dark chocolate with/without PLG, and the highest overall acceptance score for dark chocolates with PLG was achieved with 35% cocoa liquor, 40% sugar, and 5% PLG (Run 12). A less bitter dark chocolate was obtained without compromising key quality properties. This study suggests that PLG could be used as a potential functional ingredient in dark chocolate to enhance its nutritional profile and offer an alternative formulation that may appeal to consumers with specific sensory preferences.

A. mongolicum flowers from three origins were analyzed for anthocyanin and flavonoid composition and inhibitory effect on α-glucosidase and pancreatic lipase. Metabolomic analysis revealed that a total of 69 anthocyanin and flavonoid compounds were detected in A. mongolicum flowers, among which quercetin-3-O-glucoside (Q3G) and cyanidin-3-O-(6-O-malonyl-β-D-glucoside) (C3MG) were predominant. The IC₅₀ values for α-glucosidase and pancreatic lipase inhibition of A. mongolicum flower phenolics from three origins ranged from 0.13 to 0.20 and 0.10 to 0.15 mg/mL, respectively, and the phenolics inhibited α-glucosidase and pancreatic lipase in a reversible mixed noncompetitive manner. A. mongolicum flower phenolics bind to the enzyme through multiple sites (n > 1), altering the microenvironment of aromatic amino acid residues in the enzyme and inducing conformational changes. The interaction between A. mongolicum flower phenolics and α-glucosidase was dominated by hydrophobic interactions (ΔH and ΔS were both positive), while the interaction between phenolics and pancreatic lipase primarily involved van der Waals forces and hydrogen bonds (ΔH and ΔS were both negative). Fourier Transform Infrared Spectroscopy (FTIR) revealed that phenolics interacted with α-glucosidase/pancreatic lipase via non-covalent bonds. Scanning electron microscopy showed that phenolics from A. mongolicum flowers changed the morphological features of the enzyme surfaces. Molecular docking revealed that the phenolic compounds bind spontaneously to the α-glucosidase and pancreatic lipase with binding energies ranging from - 9.8 to -7.7 kcal/mol, demonstrating strong binding affinity. Overall, A. mongolicum flowers have the potential to serve as functional foods or nutraceuticals for the preventing and treating of obesity and diabetes.

This study aimed to optimize the formulation of functional muffins by partially substituting wheat flour with germinated quinoa and amaranth flours, evaluating their technological and potential functional properties. A Central Composite Rotatable Design (CCRD) was employed to evaluate the effects of these flours on the texture, color, antioxidant capacity, and sensory acceptability of the final product. Germination significantly enhanced the content of bioactive compounds, particularly total polyphenols, and improved antioxidant activity, as measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and oxygen radical absorbance capacity (ORAC) assays, compared with muffins made exclusively with wheat flour. Although muffins formulated with germinated flours showed a reduction of up to 13.7% in specific volume and an increase of up to 7.8% in firmness, hardness decreased by up to 33.0%. However, these textural changes did not negatively impact sensory acceptance, which remained high across all evaluated attributes. The optimal formulation, comprising 12.94% germinated quinoa flour and 9.16% germinated amaranth flour, achieving a desirability index of 60.2%. This combination effectively balanced the reduction in technological quality and enhancement of antioxidant properties. The results suggest that germinated flours from Andean pseudocereals represent viable alternatives for improving the potential functional profile of baked products, aligning with current consumer trends toward healthier and more innovative foods.

Chia seeds (Salvia hispanica L.) have attracted interest for their potential health benefits, yet their overall effectiveness remains uncertain due to limited high-quality evidence and heterogeneity across studies. This umbrella review critically synthesizes data from systematic reviews and meta-analyses of randomized controlled trials (RCTs) to evaluate the effects of chia supplementation on key health outcomes. A comprehensive literature search was conducted in PubMed, Scopus, and Web of Science. Eligible studies assessed outcomes including blood pressure, lipid profiles, inflammation, and anthropometric measures. Methodological quality was evaluated using AMSTAR-2, and certainty of evidence was graded using GRADE. Meta-analyses were performed using Comprehensive Meta-Analysis (CMA) software v3.7, with Hedges' g and 95% confidence intervals (CI); significance was set at P < 0.05. Eight meta-analyses involving approximately 2,500 participants were included. Chia supplementation resulted in significant reductions in diastolic blood pressure (g = -0.550; 95% CI: -0.718 to -0.382), systolic blood pressure (g = -0.119; 95% CI: -0.228 to -0.010), total cholesterol (g = -0.300), LDL-C (g = -0.300), triglycerides (g = -0.200), waist circumference (g = -0.289), and C-reactive protein (g = -0.165). However, a small reduction in HDL-C was also observed (g = -0.093). Overall, chia supplementation may offer modest but statistically significant benefits for improving blood pressure, lipid profiles, inflammation, and central obesity. The certainty of evidence, based on GRADE assessments, ranged from moderate to low for most outcomes. .

Brown mustard seed is a traditional product with medicinal and edible homology, and our previous study showed that brown mustard seed extracts (BMSE) was rich in polyphenols and exhibited good antioxidant activities. The possibilities of BMSE in functional cookies were explored in this study. BMSE was added at 1, 2 and 4% based on the total mass, respectively. The physicochemical properties, sensory attributes and radioprotection effect of the cookies with BMSE addition (BMSEC) were evaluated. The results showed that the addition of BMSE changed the color of cookies and had no significant effect on the spread ratio and hardness. Meanwhile, cookies containing 1% BMSE were more acceptable from a sensory perspective. Moreover, BMSEC could exert radioprotection effect by protecting the immune and hematopoietic systems, as well as regulating the redox state. Overall, a novel functional cookie fortified with BMSE was developed, which exhibited radioprotection activity. Our findings broadened the application of BMSE in baked food and provided the theoretical basis for the development of radioprotection products.

In this study, an in silico assessment of complex formation between amylose chains and quinoa phenolic compounds was performed to examine the effect of temperature on amylose conformation and binding affinity. Four representative phenolic compounds with diverse structures (cinnamic acid, kaempferol, isofraxidin, and chrysoeriol) previously reported as digestive enzyme inhibitors were selected. An 18-unit glucose amylose chain was modeled and subjected to molecular dynamics (MD) simulations at 293.15 K, 323.15 K, 343.15 K, and 368.15 K. The resulting structures were used as receptors in the molecular docking simulations using AutoDock 4.2.6 and AutoDock Vina 1.1.2. Intermediate temperature conformations (323.15 K and 343.15 K) favored the formation of optimal helical cavities for ligand interactions. Kaempferol exhibited the lowest binding free energy and high thermal stability, while isofraxidin and chrysoeriol showed greater temperature sensitivity. Hydrogen bond analysis revealed optimal distances (1.8-2.3 Å), particularly for kaempferol and cinnamic acid at intermediate temperatures. The interactions were influenced by the hydroxyl group count, steric hindrance, and spatial arrangement of the functional groups. Importantly, phenolic compounds can modulate starch digestibility through non-covalent interactions, potentially influencing the postprandial glycemic response. Overall, this study demonstrates that thermal conditions significantly shape the affinity of phenolics for amylose and highlights the potential of flavonoids, especially kaempferol, in the design of functional foods with modified starch and a reduced glycemic index.