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As compounds of natural origin enter human body, it is necessary to investigate their possible interactions with the metabolism of drugs and xenobiotics in general, namely with the cytochrome P450 (CYP) system. Phytic acid (myo-inositol hexaphosphoric acid, IP6) is mainly present in plants but is also an endogenous compound present in mammalian cells and tissues. It has been shown to exhibit protective effect in many pathological conditions. For this paper, its interaction with CYPs was studied using human liver microsomes, primary human hepatocytes, the HepG2 cell line, and molecular docking. Docking experiments and absorption spectra demonstrated the weak ability of IP6 to interact in the heme active site of CYP1A. Molecular docking suggested that IP6 preferentially binds to the protein surface, whereas binding to the active site of CYP1A2 was found to be less probable. Subsequently, we investigated the ability of IP6 to modulate the metabolism of xenobiotics for both the mRNA expression and enzymatic activity of CYP1A enzymes. Our findings revealed that IP6 can slightly modulate the mRNA levels and enzyme activity of CYP1A. However, thanks to the relatively weak interactions of IP6 with CYPs, the chances of the mechanisms of clinically important drug–drug interactions involving IP6 are low. [ABSTRACT FROM AUTHOR]

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour's limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread's nutritional value and prolong its shelf life. [ABSTRACT FROM AUTHOR]

This study was directed to incorporate barley flour derived from hulled barley variety "Jau-17" in the whole wheat flour to develop chapatti. Five different samples of flour blend for chapatti production were made by adding barley (at the rate of 0, 5, 10, 15, 20 and 25%) into the whole wheat flour and their proximate analyses and other quality variables (protein, fat, ash, gluten, energy, phytates and beta-glucan contents) were determined. The same analyses were also performed for the chapattis made from the flour of these blends including the evaluation of sensory parameters for product acceptability. A significant increase in protein, ash, energy and beta-glucans content and a significant decrease in gluten, carbohydrates and phytates were observed in flour blends. A similar trend was observed in chapatti characteristics. Fat contents increased, however, in a non-significant manner in flour blends and chapati. Sensory attributes illustrated that chapatti developed from 20% barley incorporation into wheat flour had good nutritional quality and acceptability. [ABSTRACT FROM AUTHOR]

This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), anthocyanins (8.08 µg·g-1), and total phenolic content (TPC) (36.69 mg·g-1). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins. [ABSTRACT FROM AUTHOR]

Bambara groundnut (BG) (Vigna subterranean) is an underutilized, indigenous crop in South Africa that has nutritional and associated health benefits. Decreasing the antinutrients in food sources can potentially increase the digestibility of proteins and mineral absorption. To determine the effect of traditional processing (cooking) on the antinutrient content and metabolome of this crop, BG was sampled from 12 rural farms in three districts of the Mpumalanga province, South Africa. The four main colors that were identified (cream, orange, brown, and purple) were pooled together according to the district they were obtained from. One‐half of each color sample obtained from each of the three districts was dehulled, color sorted, milled, and subjected to subsequent antinutrient and metabolome analyses, while the other half was cooked, air‐dried, and milled prior to analyses. Samples were analyzed for phytate and tannins (antinutrients) by hydrochloric acid extraction methods as well as metabolome constituents by ultraperformance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry (UPLC–QTOF‐MS). Phytate, tannins, as well as other metabolomic constituents, namely, catechin, epicatechin, procyanidin, as well as citric acid, were identified in all raw and cooked BG samples. The cooking process resulted in a significant decrease (p < 0.05) in the phytate and tannin content as well as an increase in the health‐associated phenolic compounds. [ABSTRACT FROM AUTHOR]

Background: In humans, zinc is involved in many biological functions acting as signaling ion, neurotransmitter, structural component of proteins, and cofactor for many enzymes and, through this, is an important regulator of the immune and nervous system. Food supplies zinc to the human body, but a high prevalence of inadequate dietary zinc intake has been reported worldwide. Aims: The objective of this study was to investigate the zinc intake and bioavailability of over 250 women (pregnant and non-pregnant) based in Ireland, in order to evaluate the dietary inadequacy of zinc. Methodology: We used a food frequency questionnaire designed to assess the zinc intake and bioavailability of the participants. Results: Our results show that 58% of participants are at risk of inadequate zinc intake and that 29% may be zinc deficient. The prevalence of inadequate zinc intake was lower for pregnant women (zinc deficient 9%, at risk 38%) than for non-pregnant women due to more frequent consumption of supplements. Low zinc intake was not correlated with the age of participants and resulted from a combination of inadequate intake of zinc-rich food and relatively higher intake of food items rich in phytate, a major zinc uptake inhibitor. Conclusions: We conclude that at present, low zinc intake may be prevalent in as much as 87% of women, including 47% of pregnant women. Therefore, zinc status needs to be considered as a factor impacting the health of women, and in particular pregnant women, also in industrialized and developed countries such as Ireland. [ABSTRACT FROM AUTHOR]

As compounds of natural origin enter human body, it is necessary to investigate their possible interactions with the metabolism of drugs and xenobiotics in general, namely with the cytochrome P450 (CYP) system. Phytic acid (myo-inositol hexaphosphoric acid, IP6) is mainly present in plants but is also an endogenous compound present in mammalian cells and tissues. It has been shown to exhibit protective effect in many pathological conditions. For this paper, its interaction with CYPs was studied using human liver microsomes, primary human hepatocytes, the HepG2 cell line, and molecular docking. Docking experiments and absorption spectra demonstrated the weak ability of IP6 to interact in the heme active site of CYP1A. Molecular docking suggested that IP6 preferentially binds to the protein surface, whereas binding to the active site of CYP1A2 was found to be less probable. Subsequently, we investigated the ability of IP6 to modulate the metabolism of xenobiotics for both the mRNA expression and enzymatic activity of CYP1A enzymes. Our findings revealed that IP6 can slightly modulate the mRNA levels and enzyme activity of CYP1A. However, thanks to the relatively weak interactions of IP6 with CYPs, the chances of the mechanisms of clinically important drug–drug interactions involving IP6 are low.

Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough for flatbread. Sourdough, using flour only or flour blended with bran (3:1), was fermented with a LIVENDO LV1 starter at 30 °C for 24 h. The pH value, microbial viable cell count, total titratable acidity and organic acids concentration of the sourdough were measured. The properties of dough and flatbread, depending on the retardation time (24 h and 48 h), sourdough type (oat or barley) and sourdough level (30% or 50% dough weight), were investigated. Oat flour’s limited acidification improved with the inclusion of bran, resulting in a desirable pH, TTA, and lactic to acetic acid ratio after 15 h of fermentation, which were comparable to results achieved with barley sourdough. The sourdough addition slowed down the enzymatic browning of dough during retardation. Dough retardation at 24 h reduced the phytates content (32–38%) and crumb hardness (9–16%), depending on the sourdough type and level. In dough retardation, β-glucans were degraded by up to 9% in the case of oats and by up to 28% in the samples with barley. Overall, adding oat or barley sourdough at a 30% dough weight can be recommended to enhance flatbread’s nutritional value and prolong its shelf life.

Phytic acid (IP6, inositol hexaphosphate) is the most abundant inositol phosphate in nature. It is present mostly in plants but it has ben found also in mammalian cells. IP6 is extensively studied because of enormous variety of its properties. It binds polyvalent cations which was formerly considered as disadvantage responsible for lowered bioavailability of minerals in food. On the other hand, its stucture allows it to act as a natural antioxidant. Protective effect of IP6 has been found in varoius pathologies incl. neuorodegenerative disorders, urolithiasis as well as in malignancies. [ABSTRACT FROM AUTHOR]

Anti-nutritional factors (ANFs) substances in plant products, such as indigestible non-starchy polysaccharides (a-galactooligosaccharides, a-GOS), phytate, tannins, and alkaloids can impede the absorption of many critical nutrients and cause major physiological disorders. To enhance silage quality and its tolerance threshold for humans as well as other animals, ANFs must be reduced. This study aims to identify and compare the bacterial species/strains that are potential use for industrial fermentation and ANFs reduction. A pan-genome study of 351 bacterial genomes was performed, and binary data was processed to quantify the number of genes involved in the removal of ANFs. Among four pan-genomes analysis, all 37 tested Bacillus subtilis genomes had one phytate degradation gene, while 91 out of 150 Enterobacteriacae genomes harbor at least one genes (maximum three). Although, no gene encoding phytase detected in genomes of Lactobacillus and Pediococcus species, they have genes involving indirectly in metabolism of phytate-derivatives to produce Myo-inositol, an important compound in animal cells physiology. In contrast, genes related to production of lectin, tannase and saponin degrading enzyme did not include in genomes of B. subtilis and Pediococcus species. Our findings suggest a combination of bacterial species and/or unique strains in fermentation, for examples, two Lactobacillus strains (DSM 21115 and ATCC 14869) with B. subtilis SRCM103689, would maximize the efficiency in reducing the ANFs concentration. In conclusion, this study provides insights into bacterial genomes analysis for maximizing nutritional value in plant-based food. Further investigations of gene numbers and repertories correlated to metabolism of different ANFs will help clarifying the efficiency of time consuming and food qualities. [ABSTRACT FROM AUTHOR]

ABSTRACT: This study evaluated the changes caused by cooking presoaked aged carioca beans in the autoclave steam, focusing on its bioactive components, antioxidant activity, and nutritional compounds. Additionally, to identify which carioca bean cultivar could preserve the most quantity of bioactive compounds in cooked flour. The cooked flours from Imperador had the highest antioxidant activity (DDPH: 10.58 µmolTrolox·g-1, ABTS: 18.71 µmolTrolox·g-1), anthocyanins (8.08 µg·g-1), and total phenolic content (TPC) (36.69 mg·g-1). The cultivar Gol also retained part of these compounds after cooking. The phenolic and saponin profiles of cooked flours revealed a reduction in phenolic compounds such as catechin, epicatechin, and kaempferol and an increase in soyasaponin-Ba and Bb. The samples Notavel, Dama, and Madreperola, presented the highest amount of soyasaponin-A0. Thus, the cooked flours from Imperador and Gol stood out due to their retention of part of their bioactive compounds, such as polyphenols and group B saponins.

Cassava plays a critical role in food security, particularly in sub-Saharan Africa due to its drought-resistant nature, high-yielding potential, and multipurpose application. This study analyzed ten cassava varieties recently introduced in Nakuru County, Kenya for their proximate composition, mineral content, anti-nutritional factors, and starch digestibility. The results showed significant variations in these factors among the varieties. The main component of cassava flour was total digestible starch, accounting for approximately 84.86 %, with low levels of crude fat and protein. Cassava flour showed low calcium, iron, and zinc levels, and a wide variation in phytates, potentially reducing their bioavailability. All the flour from the ten cassava varieties met safety limits for cyanide levels <10 mg/kg, with the Selele variety having the lowest cyanide. The starch analysis showed higher levels of Slowly Digestible Starch (41.1–53.0 %) and lower levels of Rapidly Digestible Starch (29.5–36.0 %). Cassava flour also showed significant levels of resistant starch ranging between 4.56 % and 7.23 %, supporting its beneficial impact on human health. The study provides valuable insights for cassava breeders to develop targeted nutritional qualities and empowers consumers to make informed choices. [Display omitted] • Moisture content of cassava flour was low ensuring shelf stability. • Cyanide levels were below the recommended < 10 mg/kg. • Wide variation in the protein and phytate levels of cassava varieties. • Cassava starch was high in slowly digestible starch. • Cassava flour contains resistant starch. [ABSTRACT FROM AUTHOR]

Selected chemical compounds of five faba bean (FB) cultivars; Snowdrop (low tannin), Taboar (high tannin), Snowbird (low tannin), Fabelle (low vicine & convicine), and Malik (high tannin) that were grown in North America (3 production years) were determined. The effect of short-term germination (24 h, 48 h, and 72 h) on the levels of phytic acid, vicine/convicine (v/cv), oligosaccharides, and total phenolics were evaluated. On average, FB contained 2% phytic acid and there was no difference between the 5 cultivars. Fabelle presented the lowest level of v/cv of 1 and 0.4 mg/g, respectively while the others had 7.27–10.82 and 3.53–3.93 mg/g, respectively. No significant difference was found among cultivars for oligosaccharides content. Content of total phenolics differed significantly (p ≤ 0.05) between FB cultivars. Snowdrop and Snowbird had the highest total phenolic content of 48.4 and 48.3 mg/g, respectively, while Fabelle had the lowest level of 10.8 mg/g. All cultivars showed significantly (p ≤ 0.05) reduced contents of raffinose (100%), stachyose (60%), verbascose (80%) at 72 h. Germination had no significant effect on phytic acid, vicine (except Snowbird), and convicine levels. At 48-h, Snowdrop and Snowbird seeds only showed 17-18% reduction (p ≤ 0.05) in total phenolic content. Germination between 48 to 72 h is an option to produce FB seeds with very low levels of oligosaccharides.

In this work, the LC-MS-ESI-TOF method for simultaneous determination of phytates (inositol mono-, bis-, tris-, tetrakis-, pentakis-, and hexakisphosphates, abbreviated to IP1, IP2, IP3, IP4, IP5, and IP6, respectively) in food samples was developed and validated. The suitability of U-13C-labelled maize as a source for labelled internal standards for quantification of phytates was elucidated. The effectiveness of liberating IP1, IP2, IP3, IP4, and IP5 from phytic acid extracted form U-13C-labelled maize was evaluated for a variety of hydrolysis conditions, including enzymatic and acid hydrolysis. Enzymatic degradation of phytic acid using phytase (PHYZYME XP 5000 L) was very effective; phytic acid was degraded to lower phytates, but their distribution was unequal. Chemical hydrolysis was conducted under acidic conditions using hydrochloric acid and elevated temperatures up to 140 °C. The highest yields of IP4, IP5, and IP6 and of IP1, IP2, and IP3 were achieved by chemical hydrolysis at 105 °C for 7 h and 24 h, respectively. Thus, a combination of these two chemical treatments was selected for internal standard production. The developed LC-MS-ESI-TOF method was tested and successfully validated using plant-based food samples with different distribution of phytates. With this method, different forms of phytates in foods were separated and quantified simultaneously within 20 min. The high accuracy and precision of the developed method were guaranteed using respective labelled internal standards derived from U-13C-labelled maize. [ABSTRACT FROM AUTHOR]

The intake of foods derived from plants has been proposed as an useful strategy in the prevention of several chronic diseases. However, plants also possess a group of substances known as antinutrients, which may be responsible for deleterious effects related to the absorption of nutrients and micronutrients, or exert beneficial health effects. This review compiles scientific evidence regarding the physiological impact of some antinutrients (lectins, goitrogens, phytates and oxalates) in the human health, their negative effects and the culinary and industrial procedures to reduce their presence in foods. It can be concluded that, the effects of antinutrients on human health could change when consumed in their natural food matrix, and after processing or culinary treatment. Accordingly, some of these compounds could have beneficial effects in different pathological conditions. Future research is required to understand the therapeutic potential of these compounds in humans.

Abstract The present study aimed to screen genotypes for the presence/absence of lipoxygenases and to evaluate the phytochemical characteristics of lipoxygenase-free genotypes. Progenies derived from the cross between the cultivars IAC PL-2 (with lipoxygenases) and BRS 213 (lipoxygenase-free) generated 114 inbred lines in the F6/7 generation, evaluated by the qualitative colorimetric method, to verify the presence/absence of lipoxygenase isoenzymes L-1, L-2 and L-3. Eight triple-null (lipoxygenase-free) lines were confirmed by visible spectrophotometry. Progenitors and triple-null lines IAC 10-0003-1, IAC 10-0010-1, IAC 10-0010-2, IAC 10-0012, IAC 10-0043, IAC 10-0046, IAC 10-0107-1 and IAC 10-0115-2 were analyzed to assess their contents of protein, oil, phytic acid, tannins, total phenols and total flavonoids. Analyses showed significant differences in protein (from 38.80% to 41.89%) and oil (from 18.86% to 22.88%), consistent with the values observed in commercial soybean cultivars. The new triple-null lines, compared to the BRS 213 standard, showed lower contents of soluble condensed tannins; lower phytic acid in line IAC 10-0043 and greater amount of total phenols in line IAC 10-0115-2; whereas, the lines IAC 10-0010-1, IAC 10-0010-2, IAC 10-0043, IAC 10-0046 e IAC 10-0107-1 stood out with higher values of total flavonoids. The new lines will be potentially useful parents for genetic breeding and for a multiline strategy, aiming at greater phenotypic stability of lipoxygenase-free soybeans for human consumption.

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2 , respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusioncooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die. [ABSTRACT FROM AUTHOR]

Summary: This study assessed the impact of germination duration on two varieties of wheat grown organically (Expresso and Syngenta SY Basalt (Basalt)). In Expresso, d‐glucose content increased from 0.06 g/100 g in the control to 0.55 g/100 g after a 24‐h germination period (P < 0.05). In both varieties, similar increases were observed for sucrose and maltose, and no pattern emerged for resistant starch or phytate. In Basalt, baseline phytate (0 h 1.07 g/100 g) did not differ from treatment groups (6 h 0.97 g/100 g; 12 h 0.98 g/100 g; 24 h 1.09 g/100 g; 36 h 0.98 g/100 g). Functional properties of flour decreased with germination duration and resulted in bread which panellists perceived to have inferior crumb (24 h Expresso; 36 h Basalt; P < 0.05). However, there was no difference in the overall acceptability of breads across treatments and inclusion of germinated wheat improved bread sweetness. [ABSTRACT FROM AUTHOR]

Phytic acid is an inhibitor of iron bioavailability, but it has been suggested that individuals may adapt to phytic acid over time, and that the salivary protein, cystatin SN, may be involved. This study evaluated the relationship between human cystatin SN levels and iron bioavailability after a phytic acid rich meal. Three groups of ten women consumed meals with: (1) 500 mg phytate sprinkles, (2) 500 mg phytate capsules, or (3) no phytic acid. Iron bioavailability was measured by the mealtime percentage of maximum iron recovery; cystatin SN was measured pre-and post-meal by enzyme-linked immunosorbent assay. Pre-to-post meal cystatin SN was positively correlated with improved iron bioavailability in group 1. Pre-to-post meal cystatin SN was correlated with improved iron absorption in groups 1 and 2. Cystatin SN recovery after phytic acid rich meals may be a physiological factor predicting iron bioavailability. [ABSTRACT FROM AUTHOR]

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Abstract In the present study, we evaluated the effects of the hydrolysis of phytate of defatted rice bran (DRB) by a pretreatment with non-commercial phytase produced by Saccharomyces cerevisiae (DRB-PS) compared to the application of Natuphos® (commercial phytase produced by the BASF Company) (DRB-PN) in diets for grass carp, Ctenopharyngodon idella. Fish (57.55 ± 0.4 g) fed one of the experimental diets in triplicates for 35 days. Effects of the phytase used on blood parameters, intestinal proteases and hepatic glucose were not observed (p > 0.05). Similarly, no differences were found for serum phosphorus (P). However, were found higher levels of calcium (9 and 5.25%) in the control treatment in relation to DRB-PS and DRB-PN respectively, besides higher calcium-phosphorus ratio was found in this treatment. For the fish carcass composition was not statistically different (p > 0.05) except total lipids, which showed its highest content in fish fed on the DRB-PN diet (p < 0.05). The obtained results suggested that the use of the phytase, irrespective to its source may eliminate the use of traditional P sources in fish diets.

Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The objective of this study was to establish the phytochemical composition and selected techno-functional properties of pea and bean flours and their protein isolates obtained applying different drying methods. Regarding proximate composition, bean flour contained higher amounts of total protein (23%) and fat (44%) than pea flour; bean protein isolate (BPI) contained higher total and soluble protein, fat and starch than the pea protein isolate (PPI). Both protein isolates showed a similar emulsifying capacity (around 27%). Emulsion stability and foaming capacity were higher in the PPI (around 36%). Bean flour contained lower amounts of α-galactosides (31.64 mg/g) but a higher trypsin inhibitors content (21.95 TIU/mg) than pea flour. The preparation procedure of the protein isolates affected the bioactive compound content. The PPI showed a reduction of inositol phosphates (13%), galactosides (76%), trypsin inhibitors (90%) and total phenolic compounds (35%) compared to its whole flour. The BPI contained higher amounts of inositol phosphates (137%) and total phenolic compounds (135%) than its flour, while it showed a lower content of galactosides (54%) and a similar amount of trypsin inhibitors. Thus, the bioactive compound content and the functional properties studied indicate that protein isolates can be used as ingredients with added-value in the development of new formulated food products, allowing their increasing use in the food industry. [ABSTRACT FROM AUTHOR]

The present study aimed to incite the lentil seeds consumption among people by innovating a healthy method of preparation which improves its nutritional quality. Roasting process at different temperature and time was tested for reducing antinutritional (phytic acid and condensed tannins), and nutritional components (Phenolics and flavonoids), as well as in vitro antioxidant activity by DPPH, ABTS, and FRAP assays for two varieties (Dahra and Syria. 229) of lentils lens culinaris. Medik cultivated in Algeria. A significant decrease (P<0.01) of phytates and condensed tannin contents was recorded for all roasted varieties (reduction up to 63.01% and 41.41% respectively for phytates and condensed tannin contents at 140°C for 30 min), indicating that roasting of lentil seeds improve nutritional quality by reducing their antinutritional factors. The loss of total phenolic content reaches 12.71% for the Syria.229 cultivar and 23.04 % for the Dahra cultivar, while approximatively half of the total flavonoids content (46.96% for the S.229 cultivar and 48.93% for the Dahra cultivar) were lost during this treatment. Roasting at 140° C for 15 min and at 120° C for 30 min respectively for the varieties DAHRA and SYRIE 229 seem to be the most appropriate heat treatments among other studied one, with more phytates and condensed tannins reduction, and less regression of polyphenols, flavonoids and antioxidant capacity of the tested lentils. Results indicate that roasted lentils flour can be used as a culinary recipe and an industrial raw material for the production of innovated baking foods with great nutritional value. [ABSTRACT FROM AUTHOR]

This work describes the development of microbial biopreparations – fodder enzymes and enzyme-probiotic complexes – for solving the relevant problems of industrial poultry farming. The characteristics of non-starch polysaccharides (NSP) of grain feeds have been discussed. The mechanisms of NSP antinutritive action, which interfere with the assimilation of nutrients and energy of grain feeds have been analyzed. The negative effect of NSP on intestinal microbiota has been shown. The mechanisms of positive effects of exogenous microbial NSP enzymes on both intestinal microbiota and assimilation of feeds have been investigated. The expediency of complex compositions containing NSP enzymes, amylases, and proteases has been proved. The anti-nutritive properties of phytates contained in poultry feeds and the expediency of using microbial phytases as fodder enzymes for poultry farming have been shown. The prospects of enzyme-probiotic complexes as an alternative to the use of antibiotics has been analyzed.

Phytate a major anti nutritional factors in legumes and it accounts for larger portion of the total phosphorus, while limiting the bioavailablity of certain divalent cations to the human body. Legumes of eleven varieties cultivated in Sri Lanka, Mung bean (MI5, MI6), Cowpea (Waruni, MICP1, Bombay, Dhawala, ANKCP1), Soybean (MISB1, Pb1) and Horse gram (ANKBlack, ANKBrown) were analyzed for phosphorus content and phytate content. Total phosphorus content was quantified by dry ashing followed by spectrophotometrical measurement of the blue colour intensity of acid soluble phosphate with sodium molybdate in the presence of ascorbic acid while phytate phosphorus using anion exchange chromatographic technique followed by spectrometrical measurement of the digested organic phosphorus and amylose content by Simple Iodine-Colourimetric method. Where the least value for phosphorus was observed 275.04 ±1.44 mg.100g-1 in ANKBlack (Horse gram) and the highest in MISB1 (Soyabean) with 654.94 ±0.05 mg.100g-1. The phytate phosphorus content (which is a ratio of phyate to total phosphorus) was highest in Dhawala (Cowpea). The phytate phosphorus (which is a ratio of phyate to total phosphorus) was highest in Dhawala with 67.42% and least in Bombay (Cowpea) with 24.87%. The amylose content of the legumes was least in Pb1 with 8.71 ±0.13 mg.100mg-1 and the highest in MI6 22.58 ±0.71 mg.100mg-1. The correlation between phyate and total phosphorus was significant (p <0.05) and positive (r = 0.62). Similarly the correlation coefficient for phytate phosphorus and total phosphorus was significant (p <0.05) and positive (r = 0.63). Amylose content of legumes was significantly correlated negatively (p <0.05) with the total phytates content (r = -0.82).

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

This study evaluated the nutritional and antioxidant properties of Sesamum indicum, Cucumeropsis edulis and Cucurbita pepo seeds by determining proximate composition and mineral composition by atomic absorption spectroscopy and antioxidant assays. C. pepo had the highest protein (28.31%), S. indicum had the highest fat (52.53%) and C. edulis had the highest fiber content (6.23%), and highest total antioxidant capacity (199.75 mg AAE g−1 dry weight of ethanol extract). Magnesium, potassium, iron, calcium, sodium and zinc were the most abundant mineral elements present in these seeds. [ABSTRACT FROM AUTHOR]

High pressure processing (HPP) is an emerging technology capable of promoting structural changes in food. This work studies the effect of HPP at room temperature (50 MPa/1 or 10 min and 600 MPa/1 min) on the cotyledon structure, starch characteristics, tannins, and phytates of common beans (Phaseolus vulgaris L.). The results show that all process conditions promote a partial disruption of the bean parenchymal cells, minor reduction in birefringence under polarized light microscopy and, for samples processed at 600 MPa for 1 min, a small reduction in the crystallinity intensity is observed. Moreover, the processes are able to reduce up to 40% of the tannin content but cause no loss of phytates. Thus, HPP can be used as a unit operation to improve the nutritional value of common beans and to enhance the exposure of starch granules, which possibly increases bean susceptibility to hydration/dehydration/cooking processes, allowing the production of easy‐to‐cook beans. [ABSTRACT FROM AUTHOR]

The purpose of this study was to screen for the first time, Pinus halepensis seeds for their antinutritional factors (ANFs) and to reduce them through processing. Results of ANF screening showed that Aleppo pine seeds contained negligible amounts of tannins, saponins and alkaloids, and no amylase and trypsin inhibitory activities. However, they contained significant amounts of phytates and oxalates with values of 2.63 ± 0.21% and 1.07 ± 0.09% respectively. A dehulling operation to remove the adhering coat was implemented which contributed to a reduction of 25% of phytates and 46% of oxalates. Soaking seeds were studied and optimized using a Box Behnken experimental design, varying soaking time, temperature, and pH. The desirability study allowed the determination of optimal conditions of 10.6 h soaking time, 57.6 °C soaking temperature and 5.54 pH that decreased oxalate and phytate content by 72% and 61% respectively. Production of a plant-based beverage with these optimal process conditions markedly reduced the antinutrient content while maintaining expected dry matter, color, stability and pH. • First study of ANFs in Aleppo pine seeds. • The ANFs present are oxalates and phytates. • Dehulling eliminates almost half of these ANFs. • Soaking is an effective process for removing ANFs. • Treatment of seeds has no negative impact on its beverage. [ABSTRACT FROM AUTHOR]

Flaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 a nd ATCC 64063), and the phytate (InsP6) content, myo-inositol phosphate profile and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass fraction of 13.9 mg/g. A 96-hour fermentation of flaxseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP6 content by 48 and 33 %, respectively. The strains had different phytate-degrading activities: fermentation of flaxseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP5-6. Solid-state fermentation of flaxseed oil cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2–4 %.

Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in the health and well-being of humans. Pulses are mainly consumed after processing to soften cotyledons and to improve their nutritive and sensorial characteristics. However, processing affects not only their nutritive constituents, but also their bioactive compounds. The final content of phytochemicals depends on the pulse type and variety, the processing method and their parameters (mainly temperature and time), the food matrix structure and the chemical nature of each phytochemical. This review focuses on the changes produced in the bioactive-compound content of pulses processed by a traditional processing method like cooking (with or without pressure) or by an industrial processing technique like extrusion, which is widely used in the food industry to develop new food products with pulse flours as ingredients. In particular, the effect of processing methods on inositol phosphates, galactosides, protease inhibitors and phenolic-compound content is highlighted in order to ascertain their content in processed pulses or pulse-based products as a source of healthy phytochemicals.

BACKGROUND: There are more than 30 peanut cultivars registered in Brazil. However, there are no published data about the content of nutrients and antinutrients even in the most commercially important ones. Therefore, our objective was to characterize commercial peanut cultivars harvested in Brazil by determining proximate and fatty acid composition and content of selected minerals and phytates, saponins and condensed tannins. RESULTS: Significant variations were found among the cultivars for almost all studied nutrients, except Mg. Granoleico and IAC 505 were identified as high oleic. Results were compared with data from the Brazilian Food Composition Table (TACO) and, for this, percentage differences (D%) were calculated. Appreciable D% were found for proteins, lipids, ash, dietary fiber, almost all fatty acids (except 20:0) and almost all studied minerals (except zinc). Moreover, remarkable variations in content of antinutrients were observed. IAC Red Tatu had the highest content of saponins; IAC OL3 and IAC 886 had the highest amounts of phytates; and IAC 886 had the highest amounts of condensed tannins. CONCLUSION: Results confirm the relevance of differentiating cultivars in the market and in national food composition tables and databases. Furthermore, some of these cultivars may be indicated for new use trends. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The sample included 120 BUT9 turkey females allocated into 4 groups. They were fed on balanced mixtures (group I - control) with the addition of phytase amounting to 750 FTU/kg (groups II and IV) or/and with a 10% addition of wheat bran (groups III and IV). At 16 weeks of age birds were slaughtered and a simplified dissection of their carcasses was conducted. In addition, samples of blood and intestinal content were collected. The mineral composition of breast muscle, liver tissue and intestines was determined. The interaction between microbial and plant phytase contained in bran resulted in a significantly smaller body weight and smaller proportion of breast muscle in the carcass. No influence of the nutritional treatments on haematological parameters was observed. However, their combination resulted in a reduction of total cholesterol, urea acid, Ca, P and Fe in blood serum. Both additives combined were observed to reduce the content of copper and iron (in breast muscle) as well as potassium and magnesium (in breast muscle and liver). Microbial phytase reduced excretion of phosphorus thereby reducing the negative impact of poultry production upon the natural environment. [ABSTRACT FROM AUTHOR]

Plant-based diets are associated with reduced risk of lifestyle-induced chronic diseases. The thousands of phytochemicals they contain are implicated in cellular-based mechanisms to promote antioxidant defense and reduce inflammation. While recommendations encourage the intake of fruits and vegetables, most people fall short of their target daily intake. Despite the need to increase plant-food consumption, there have been some concerns raised about whether they are beneficial because of the various ‘anti-nutrient’ compounds they contain. Some of these anti-nutrients that have been called into question included lectins, oxalates, goitrogens, phytoestrogens, phytates, and tannins. As a result, there may be select individuals with specific health conditions who elect to decrease their plant food intake despite potential benefits. The purpose of this narrative review is to examine the science of these ‘anti-nutrients’ and weigh the evidence of whether these compounds pose an actual health threat.

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23−29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4−14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Zinc is an essential element, a cofactor of many enzymes, and performs catalytic, structural and regulatory functions. Once in the gastrointestinal tract, zinc can interact with food constituents. Phytic acid, the major phosphorus storage in plants, limits zinc availability from animal feeds due to the formation of insoluble complexes with phytates. This study tested the effect of supplemental zinc source (zinc sulfate and a chelate zinc proteinate) and the addition of exogenous enzymes from a solid-state fermentation product of Aspergillus niger to a high phytate diet. The study was designed according to three Latin Squares 4 × 4 with a 2 × 2 factorial arrangement of treatments, with four periods, four diets, and 12 young adult Beagles. Periods lasted 5 weeks each. Diets were supplemented with 75 mg/kg of zinc sulfate (IZ) or zinc proteinate (OZ), and without or with 200 mg/kg of exogenous enzymes (IZ+, OZ+). Results showed that zinc proteinate increased the bioavailability of phosphorus, yet the zinc biomarkers remained unaffected by the zinc source, with the exception of lymphocyte subsets that benefit from zinc proteinate. The use of exogenous enzymes did not affect zinc availability nor nutrient and energy digestibility.

Phytate a major anti nutritional factors in legumes and it accounts for larger portion of the total phosphorus, while limiting the bioavailablity of certain divalent cations to the human body. Legumes of eleven varieties cultivated in Sri Lanka, Mung bean (MI5, MI6), Cowpea (Waruni, MICP1, Bombay, Dhawala, ANKCP1), Soybean (MISB1, Pb1) and Horse gram (ANKBlack, ANKBrown) were analyzed for phosphorus content and phytate content. Total phosphorus content was quantified by dry ashing followed by spectrophotometrical measurement of the blue colour intensity of acid soluble phosphate with sodium molybdate in the presence of ascorbic acid while phytate phosphorus using anion exchange chromatographic technique followed by spectrometrical measurement of the digested organic phosphorus and amylose content by Simple Iodine-Colourimetric method. Where the least value for phosphorus was observed 275.04 ±1.44 mg.100g-1 in ANKBlack (Horse gram) and the highest in MISB1 (Soyabean) with 654.94 ±0.05 mg.100g-1. The phytate phosphorus content (which is a ratio of phyate to total phosphorus) was highest in Dhawala (Cowpea). The phytate phosphorus (which is a ratio of phyate to total phosphorus) was highest in Dhawala with 67.42% and least in Bombay (Cowpea) with 24.87%. The amylose content of the legumes was least in Pb1 with 8.71 ±0.13 mg.100mg-1 and the highest in MI6 22.58 ±0.71 mg.100mg-1. The correlation between phyate and total phosphorus was significant (p ≤0.05) and positive (r = 0.62). Similarly the correlation coefficient for phytate phosphorus and total phosphorus was significant (p ≤0.05) and positive (r = 0.63). Amylose content of legumes was significantly correlated negatively (p ≤0.05) with the total phytates content (r = -0.82). [ABSTRACT FROM AUTHOR]

Because of their high protein content, legumes are becoming increasingly important as a base for many functional food products. However, the presence of nutrition inhibitors is the biggest barrier to using legumes. In the current study, eleven local accessions of Lablab purpureus (Linn.) Sweet collected from various locations in Arunachal Pradesh – a global biodiversity hotspot – were analysed for the morphological and biochemical characteristics of the pods. The analysis revealed considerable variation among the accessions in each characteristic. The length, width, and pod colour differed significantly. All accessions had a good nutritional composition and the levels of phytic acid – a major nutrient inhibitor – were extremely low (1.8–2.4 mg for every100g of tender pods), compared to its levels in accessions from other parts of India and in many other common leguminous vegetables. The low phytate content translates to enhanced bioavailability of minerals, making the immature pods a potential functional food and a valuable asset in overcoming malnutrition, especially in the developing countries. Besides, these local accessions can also make a valuable contribution in breeding superior cultivars of L. purpureus. Eleven accessions of Lablab purpureus were nutritionally profiled. Fresh pods of lablab are rich in proteins and other nutrients. Phytate content of fresh pods was 10 times less than that reported so far. Fresh pods can be eaten whole or processed to produce a meat analogue. Accessions are a vital addition to the gene pool for breeding lablab. [ABSTRACT FROM AUTHOR]

Spices are generally consumed because of the taste and flavor they add to food. Some are also consumed because of their medicinal properties. We herein report on the nutrient and antinutrient compositions of five Ghanaian spices namely Xylopia aethiopica, Piper guineense, Monodora myristica, Aframomum melegueta and Parkia biglobosa. Nutritional composition was assessed by proximate analysis, minerals by atomic absorption spectrophotometry while titrimetric methods were utilized in vitamin C and antinutrients analysis. P. biglobosa was rich in proteins (38.60%) and had highest moisture content (32.79%). The highest levels of ash, fiber, fat and carbohydrates were observed P. guineense (11.90%), A. melegueta (31.12%), M. myristica (31.01%) and X. aethiopica (50.1%) respectively. Calorific values for all spices were between 243 and 402 kcal. Calcium, magnesium, potassium and iron were the most abundant minerals with levels ranging from 2.67 to 5,381.88 mg/kg. Zinc, copper and manganese were present in trace amounts. Vitamin C levels ranged from 3.3 to 18.4 mg/100 g. Phytates were present at generally higher levels than oxalates. P. biglobosa and X. aethiopica contained the highest concentration of oxalates and phytates respectively. The results indicate that these spices are good sources of valuable nutrients. However, the high levels of antinutrients implies consumption in moderation and good processing before eating is important.