Plant Foods for Human Nutrition最新文献

The growing request for plant-based meat substitutes reflects a global shift toward more sustainable, ethical, and health-promoting dietary practices. Legumes, due to their high protein and fiber content, are ideal for the formulation of such products. This study focused on the development of a plant-based burger made from lentils, peas, and black beans, with particular attention paid to optimizing ingredient proportions to achieve balanced nutritional, technological, and sensory properties. With this in mind, a three-component D-optimal mixture design was implemented. The assessment of the nutritional properties of the legume-based plant burger, both before and after cooking, revealed high protein (8.15%) and crude fiber (6.33%) contents. After cooking, the protein amount remained relatively stable, indicating good thermal stability of the protein matrix, but a marked decrease in fiber content was noticed. The cooking properties of the legume-based plant burger demonstrated a technologically stable formulation, suitable for ready-to-eat consumption. The product exhibited moderate cooking loss (13.10 ± 0.69%), along with minimal reductions in diameter (1.94 ± 0.22%) and thickness (7.75 ± 0.80%), indicating good structural integrity during cooking and effective shape retention. Lipid absorption remained controlled (19.62 ± 0.42%), while moisture retention (58.79 ± 1.08%) indicated a moderate water-holding capacity. These findings confirm the product's favorable thermal behavior. Rheological analysis showed that after cooking, the network of the burger became more elastic, which was confirmed by Scanning Electron Microscopy analysis (SEM), revealing a compact and homogeneous structure. To sum up, given its qualities and richness, especially in proteins, the elaborated vegetarian burger could constitute a substitute for the meat-based one.

Bioprospecting of lactic acid bacteria with probiotic potential from apicultural products is an important key for the research in functional foods. The in vitro evaluation of the probiotic and technological potential of commercial HOWARU strains and native strains isolated from bee bread was conducted in this study. The strains were molecularly identified (16S rRNA sequencing), revealing differences between molecular characterization and the microorganisms described in the technical datasheet. Most native strains belong to the genus Pediococcus. The ability to resist simulated gastrointestinal conditions (acidic pH and bile salts), as well as tolerance to extreme conditions (high temperature and osmotic pressure), was determined. VEGE 092 culture showed survival levels above 80%, and Pediococcus pentosaceus exceeded 95%. Finally, growth on alternative substrates (by-product of supercritical fluid extraction of bee pollen, car-rot waste flour, and turmeric flour) was evaluate by the quantitative prebiotic index. This study demonstrated that the best symbiotic combination was VEGE 092 and turmeric (prebiotic index = 0.96), and P. pentosaceus with the pollen extraction by-product, demonstrating a strain-substrate relationship. This study highlights the potential use of these strains in functional food applications, emphasizing their resilience and ability to thrive in various substrates.

Legumes are a main source of sustainable, inexpensive protein, dietary fiber, phytochemicals, micronutrients, and bioactive components. Among them, chickpeas hold a significant place in terms of production and consumption. The review focuses on the functional activity of chickpeas as a rich source of polyphenols and flavonoids, exploring their potential effects against diabetes. The consumption of chickpeas in various forms, such as bakery items, chapatti, weaning foods, plant-based beverages, flour, and extruded snacks, is considered healthy. Chickpea-based diets generally have a low glycemic index, which is beneficial for preventing metabolic syndrome and managing diabetes. This review specifically highlights the phytochemical composition of chickpeas, emphasizing their bio-pharmacological properties against a highly prevalent disease, i.e., diabetes. Furthermore, Cicer arietinum Linn. plays a significant role in controlling blood sugar by enhancing beta cell function, which regulates insulin production through the GLUT₄ pathway. The hypoglycemic mechanisms of chickpeas have been elucidated concerning classic diabetes treatment targets, such as insulin receptor signaling pathways and other related pathways involved in the progression of diabetes, including key enzymes alpha-amylase and alpha-glucosidase. This review emphasizes the anti-diabetic properties of chickpea secondary metabolites in managing type 2 diabetes.

Brazil is internationally recognized for its rich biodiversity and favorable climate characteristics, abundant in a wide variety of trees, plants and fruit species spread across its rich biomes. Among these, it is possible to highlight Mauritia flexuosa L. f. (M. flexuosa), popularly known as buriti, which is a species of palm tree native to Brazilian flora and distributed in Cerrado and Amazon biomes. From a nutritional perspective, edible and non-edible parts are rich in fiber, vitamins, minerals, phenolic compounds and carotenoids, with antioxidant, anti-inflammatory, antimicrobial, prebiotic and antidiabetic properties. Nutritional richness present in buriti was derived from its high content of bioactive compounds, which is classified as a functional food with potential health benefits that act in oxidative stress and chronic disease prevention. Therefore, the present review aims to compile data and information available in literature regarding the nutritional composition of Mauritia flexuosa, its potential benefits and mechanisms to human health, its applicability in industry, its toxicity, the climate crisis and sustainability. In summary, Mauritia flexuosa, stands out as a promising native species due to its rich nutritional content and wide array of bioactive compounds, with antioxidant, anti-inflammatory, antimicrobial, prebiotic, and dermatological effects, that can treat and prevent several diseases. However, despite these promising results, important gaps in knowledge remain and more research is necessary to address the safe dose and molecular mechanisms involved in human health.

The aim of this study was to determine the anticancer effects of extract obtained from pomegranate by-products by green extraction (ultrafiltration and enzymatic extraction) (GE) on prostate (LNCaP), ovarian (A2780), breast (MCF-7), and colon (Caco-2) cancer cell lines compared to the traditional extraction (TE) and pomegranate juice (PJ). The GE sample demonstrated the highest total or individual phenolic content, and antioxidant activity. The major phenolics in all samples were determined to be ellagic acid, punicalagin A and punicalagin B. The 50% and 100% doses of the PJ exhibited a significant reduction in the viability of all cancer cells except LNCaP cells (only 100%) (p < 0.05). The TE sample showed a significant decrease in the viability of all cancer cells except the MCF-7 cell line (at all doses) at doses other than 1 µM (p < 0.05). The GE sample caused a significant decrease in all cancer cells at all doses (1, 5, 25, 50, 100 and 150 µM) (p < 0.05). Consequently, the GE sample applied with the green method was effective at all doses in reducing the viability of cancer cells.

Malnutrition remains a significant public health concern, especially in vulnerable populations. Developing nutrient-dense foods with culturally relevant ingredients may offer effective solutions to mitigate its impact. This study evaluated the nutritional, biochemical, and histological effects of maize toast enriched with Amaranthus hybridus (quelite) flour in a murine model of malnutrition. BALB/c mice were subjected to 50% food restriction for three weeks and then re-fed for three weeks with maize toast formulations: white maize (WT), purple maize (PT), and their respective versions enriched with 10% quelite flour (WQT and PQT). Parameters assessed included body weight, blood glucose, organ weights, oxidative stress markers (catalase activity, total antioxidant capacity, lipid peroxidation), plasma protein and thiols, and liver histology. Malnutrition led to significant reductions in weight, glycemia, antioxidant defenses, and liver integrity. Nutritional rehabilitation with toast formulations reversed these effects. The PQT group demonstrated the most notable improvements in body weight, glycemic control, plasma proteins and thiol levels. Histological analysis also confirmed improved liver architecture across all treated groups. These results indicate that maize toast enriched with quelite flour supports physiological and metabolic recovery from malnutrition. This culturally relevant, plant-based formulation may serve as a sustainable dietary strategy to combat undernutrition in vulnerable populations.

Milk thistle (Silybum marianum L.) seeds are known for their high amounts of bioactive silymarin complex and oil, both contributing to its potential as a functional food. This study aimed to evaluate the phytochemical composition of four milk thistle varieties (Silma, Silyb, Mirel, and Moravia 55), focusing on the silymarin complex, oil yield, and fatty acid profile. Silymarin content was quantified by high-performance liquid chromatography with diode-array detection (HPLC-DAD) following ultrasound-assisted extraction (USE). Pressurized liquid extraction (PLE) was employed for determining oil yield, and the fatty acid composition was performed by gas chromatography with flame ionization detection (GC-FID). Results showed significant variability between genotypes. The total silymarin content ranged from 12.69 to 20.28 mg·g⁻¹ DW, with silychristin, silybin A, and silybin B as major constituents. Oil content varied from 22.81 to 26.25%, with Mirel 2 showing the highest yield. Fatty acid analysis revealed a high proportion of unsaturated fatty acids (79.30-83.30%), with linoleic (53.53-62.27%) and oleic (20.17-24.57%) acids being the most abundant. The results were further evaluated by Principal Component Analysis and hierarchical cluster analysis. The study's findings may contribute to the strategic selection of milk thistle genotypes for pharmaceutical or nutritional applications, and support targeted cultivation to optimize phytochemical content.

Pea shoots (Pisum sativum) are well known to have nutritional benefits when consumed raw; however, the effects of home cooking on their bioactive compounds remain unclear. Therefore, we investigated how different cooking methods affect the antioxidant activity and stability of antioxidants. Our evaluation revealed that antioxidant activity is preserved by steaming but significantly reduced by microwaving and boiling, which also causes weight loss during cooking. Quantitative analysis of four flavonoid glycosides, with quercetin or kaempferol as aglycones bound to sophorotrioside and p-coumaric acid, showed decreases after microwaving, boiling, and high temperature and pressure treatments, with minimal antioxidant losses after steaming. Model experiments using purified antioxidants revealed that compounds conjugated with p-coumaric acid are important for thermal and pressure stability. The findings of this study suggest that steaming is the most effective cooking method for preserving the antioxidant properties of pea shoots.

Tofu from six different landraces of chilean common beans (Araucano, Cimarrón, Magnum, Peumo, Sapito, and Tortola) was prepared and analyzed for proximate and lipid composition, antioxidant capacity, and phenolic content. Tofu has higher protein and lipid content, lower carbohydrate and phenolic content, and shows antioxidant capacity. The highest total protein was found for tofu prepared from Cimarrón and Sapito beans. The main phenolics in the secondary metabolite-enriched extract of the tofu were kaempferol 3-O-glucoside and kaempferol. Nuclear magnetic resonance (NMR) analyses showed that most lipids from the beans and tofu were unsaturated fatty acids triglycerides.