Nutritive characterization of purslane accessions as influenced by planting date

The uniqueness of purslane (Portulaca spp.) asthe richest vegetable source of omega-3 (-3)fatty acids is well documented. However, purslane hasnot been domesticated or fully evaluated for itsnutritive value. The objective of this study was todetermine the influence of planting date on chemicalcomposition of purslane accessions. Eight accessionsfrom different geographical locations were planted 12days apart, and whole plants harvested at full bloom. Chemical analysis (DM basis) of leaves showedsignificant differences among varieties for all thecharacteristics measured. Accession by planting dateinteraction influenced (p < 0.05) levels of crudeprotein, total lipids, and carbohydrate contents. Wild Greek accession had the highest, while aBeltsville (Maryland) wild type had the lowest crudeprotein content (27.1 vs 20.5%) at the secondplanting date. Crude protein, lipid and ash levelswere most influenced (p < 0.05) by planting date. Total lipids varied from 4.0–5.8% and 3.7–5.1% forthe first and second planting dates, respectively. Selected fatty acid content indicated significantly(p < 0.05) higher levels of 18: 26, and18: 33 in the Dutch Garden accession comparedwith other varieties. The Egyptian wild accession hadthe lowest level of 18: 33. The ratio of 3 to 6 acids, which ranged from 5.5 to22.3 indicated a highnutritive value of purslane compared to other oilcrops such as soybeans and perrilla. The high levelsof protein in purslane compete with those of othercommercially important vegetable crops. The studyshows that, in spite of its genetic diversity, purslaneremains one of the most abundant terrestrial vegetablesources of Omega-3 fatty acids and other essentialnutrients potentially beneficial for humans as well asanimals.     

Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes

A field experiment was carried out to study the effect ofcooking on protein solubility profiles of mycorrhizal inoculated, phosphorusand sulphur fertilized faba beans under two water regimes. The resultsindicated that cooking significantly (p 0.05) increasedthe G₃-glutelin fraction as well as the insoluble protein butsignificantly (p 0.05) decreased the globulin and albuminfractions; prolamin, G₁-glutelin and G₂-glutelin fractionswere slightly increased. Mycorrhizal inoculation and mycorrhiza +phosphorus + sulphur fertilization significantly (p 0.05) increased albumin content. All fertilizer treatments significantly (p 0.05) decreased the insoluble protein.     

Extractability and chromatographic separation of rice endosperm proteins

The molecular weight (MW) distribution of proteins extracted with different solvents from defatted rice endosperm was examined by size exclusion-high performance liquid chromatography (SE-HPLC) with 2.0% sodium dodecyl sulfate (SDS) (w/v) as mobile phase. The resulting protein peaks were further characterized by SDS-PAGE. Under the experimental conditions, 2.0% SDS extracted 64% of the proteins. Adding 6.0 M urea resulted in a 15% increase in extractability (up to 79%). With using 20–100 mM NaOH, 70–81% of the proteins were extractable. Maximum extractability was reached with 2.0% SDS, 6.0 M urea and 0.5–1.5% dithiothreitol (DTT). Apparent MW profiles of rice endosperm proteins allowed classification into six fractions of decreasing apparent MW. Fraction VI contained the low MW albumin, globulin, and prolamin protein material. Fractions IV and V originated from α and β glutelin subunits, respectively. The polypeptides of fraction III consisted of an α and a β subunit linked by an intermolecular disulfide bond. The polypeptides of fractions I and II were dimers, trimers or more highly polymerized forms of the (α–β) glutelin subunit dimer in fraction III. While the work confirmed that rice glutelin is composed of polymers of α and β subunits, remarkably, higher MW glutelin aggregates (fractions I–III) only partly dissociated on reduction. Low MW protein material (fraction VI) was entrapped in the aggregated protein network and was released on reduction. The rapid and reproducible SE-HPLC method developed for rice protein separation allows a more quantitative approach than SDS-PAGE.     

Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth

Grain amaranth (Amaranthus hypochondriacus), Yercaud local variety, was soaked overnight and germinated for 192 h taking the soaked grains as the zero time (0 h) sample. The changes in the activities of - and -amylases, starch, sugar, protein and lysine contents during germination are reported. Activity of -amylase was high in the 0 h soaked grains, while -amylase activity was high in 72 h germinated grains. The joint action of the amylases resulted in a decrease of starch content from 0 to 192 h in germinated grains and an increase in total sugars during the initial period of germination.Protein nitrogen was found to decrease from 48 h to 192 h accompanied by an increase in free amino acid and non-protein nitrogen contents. Total lysine content was found to be increased by 31% in 24 h germinated grain amaranth. Protein fractionation of raw, soaked and 24 h germinated grain amaranth showed that the distribution of different types of proteins varied during germination of the grains. An increase of water soluble protein content was noticed in 24 h germinated grains.     

Protein quality of peas as influenced by location,nitrogen application and seed inoculation

A study was conducted to evaluate the contribution of location, N application andRhizobium seed inoculation to variations in seed protein content and amino acid (AA) composition of field peas. The magnitude of AA variations with protein level and the nature of the relationships that are involved were determined. Regression equations to predict AAs from protein were developed for the cultivar Bohatyr. The experiments were carried out at two locations in southern Manitoba in 1994. The levels of N fertilization investigated were: 56, 75, 100, 125, 150, 200, 250 and 300 kg/ha. At each level of N application, seeds planted were eitherRhizobium inoculated or not inoculated. The combination of location, fertilizer treatments and inoculation yielded 192 samples for chemical analyses. The samples were analyzed for dry matter (DM), N and AA contents. Location and N fertilization had significant (p0.001) effects on seed protein content and AA composition. Seed protein content increased with increasing levels of N application. The response of protein to fertilization was not the same in both locations as evidenced from the presence of interaction (p0.01) between location and N application. Except for methionine and cystine, percent AAs in DM increased with increasing levels of N application. The effects of N application on the concentrations of methionine and cystine were not consistent. On protein basis, the concentrations of AAs decreased with increasing levels of N application. The only exception was arginine which strongly increased in concentration. There was no effect (p0.05) of seed inoculation observed in this study. Strong positive correlations (r>0.80) between seed protein content and AA concentrations expressed as percent of DM were found for all AAs except for methionine (r=0.76) and cystine (r=0.51). When AA concentrations are expressed as g per 16 g N, 15 of the 17 AAs were negatively correlated to seed protein content. Only arginine (r=0.78) and aspartic acid (r=0.17) had positive correlations. The regression equations developed from this study could be used to predict the concentrations of AAs except methionine and cystine for the cultivar Bohatyr once the protein content is known.     

Chemical changes during the fermentation of African locust-bean (Parkia filicoidea Welw) seeds for production of ‘Daddawa’

African locust-bean (Parkia filicoidea Welw) seeds were allowed to ferment under natural conditions and the chemical changes occurring during the fermentation were studied. Chemical analysis of fermented and unfermented beans showed a marked decrease in the total sugar content; crude and true protein levels all increased. The results of the chemical analyses indicate that fermentation resulted in protein enrichment of the fermented locust bean (daddaw). Fermentation also imparts a characteristic flavour and odour to the beans.     

Effect of fermentation on sorghum protein fractions and in vitro protein digestibility

Changes in pH, titratable acidity, total soluble solids and proteins ofDabar sorghum (Sorghum bicolor (Linn) Moench.) during naturalfermentation at 37 ^°C for up to 36 h were monitored. The pH ofthe fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressivefermentation time. The crude protein and non-protein nitrogen slightlyincreased during the last stages of fermentation. The in vitroprotein digestibility markedly increased as a result of fermentation.The globulin plus albumin fractions increased significantly (p 0.05)during the first 8 h of fermentation. Kaffirin fraction decreasedduring the first 8 h of fermentation but increased sharply as fermentationprogressed. Cross-linked kaffirins fluctuated during the fermentationprocess. Glutelin like protein, which was the minor fraction, trueglutelins, the second most abundant fraction, together with non-extractableproteins fluctuated during the fermentation process.     

Nutrient and antinutrient composition of three varieties ofPiper species

The proximate composition of three varieties ofPiper guineense (Odusa — Ibibio/Efik) viz. Uyat Odusa (cultivated and peppery), Eting-keni Ikot (wild forest variety) and Eting-keni mben inyang (wild, riverine variety), were determined using available standard methods. Also determined were mineral, antinutrient and ascorbate levels. The cultivated pepperic variety had the highest content of crude protein and moisture (18.9% and 97% respectively) while the wild, riverine variety had the highest content of ether extract, carbohydrate and calories (7.79%, 63.38% and 398 cals respectively). The cultivated variety had appreciable amounts of phosphorus (1.12 mg/100 g), potassium (1.2 mg/100 g), sodium (0.24 mg/100 g), zinc (0.18 mg/100 g), and copper (0.18 mg/100 g) while the forest variety contained more of calcium (12.38 mg/100 g), magnesium (1.21 mg/100 g) and iron (0.85 mg/100 g). The wild riverine variety appeared to have the least mineral content but had the highest ascorbate level of 173.4 mg/100 g. Of four antinutrients assayed, the cultivated pepperic one had the least quantities while the forest variety was highest in hydrocyanic acid (85.8 mg/100 g) and glucosinolates (0.20 mg/100 g). The wild riverine variety had the highest level of total oxalate (165.0 mg/100 g). These quantities are however far below documented toxic levels.     

Changes in nitrogenous and other chemical constituents,protein fractions and in vitro protein digestibility of germinating fluted pumpkin ( Telfairia occidentalis Hook) seed

The effect of 7 days of germination on levels of nitrogenous and other nutrition related parameters, protein fractions and in vitro protein digestibility of fluted pumpkin (Telfairia occidentalis) seed was studied. The non-protein nitrogen gradually increased and the protein nitrogen content decreased during germination. Albumin and globulin fractions were found to be the major seed proteins of fluted pumpkin seeds, constituting about 58.6% of the total protein of the ungerminated (raw) seeds. The protein fractions, albumin and glutelin, were observed to increase by 61.5% and 57.0%, respectively, while a 54.6% decrease was noted in the prolamine fraction. The globulin fraction increased at the beginning of germination but decreased at the end. Germination significantly (p 0.05) increased the crude protein, nitrogen solubility and in vitro protein digestibility but decreased the fat, phytic acid and polyphenol contents of the seeds.     

Formulation,acceptability, chemical composition and in vitro digestibility of novel snack food and meat ball analogue

Potato purée and wheat flour were blended at ratio of 7:1 w/w with 2 parts per weight of soybean protein concentrate (SPC) and/or faba bean-protein micellar mass (PMM). Two snack foods were formulated and deep fried. Spices, onion, parsley and chicken stock were added to the aforementioned two recipes to formulate meat ball analogues. Data revealed good acceptability of all products. Moreover, they can be considered as a good source for some essential amino acids; protein (26%); lipids (20%); carbohydrates (48%) and minerals. The in vitro digestibility ranged between 61.0% and 66.9%.     

Changes in the nutritive value of soy protein concentrate during autoclaving

Soy protein concentrate (Promosoy R Plus) was mixed with water to form a thick paste and autoclaved at 121°C for 10 min, 30 min, 2 h, or 4 h. Unautoclaved SPC served as a control. Nitrogen solubility measurements and SDS-PAGE analysis indicated that autoclaving resulted in the formation of soy protein aggregates, with a MW of 1 million daltons, held together by non-covalent and disulfide bonds. The 10 min, 30 min, 2 h, and 4 h SPC samples contained 6, 20, 27 and 39% less cysteine, respectively, than the SPC control. No significant differences were found in the PERs, 2.6-2-7, of a casein control, unautoclaved SPC control and 10 min and 30 min autoclaved samples. PERs of the 2 h and 4 h autoclaved samples, 2.0 and 1.9 respectively, were significantly lower than the other four diets. No significant differences were found in the apparent digestibility of the 10 min, 30 min, and 2 h autoclaved samples; the 4 h autoclaved sample however was significantly less digestible. Decreased PERs of autoclaved SPC samples were likely due to (1) crysteine destruction, (2) decreased protein digestibility, and (3) decreased food intake.     

Nutritional quality of sunflower seed protein fraction extracted with isopropanol

This study investigated the nutritional effect of sunflower seed proteinfraction (SSPF) extracted with isopropanol on growth, plasma and tissuelipid profile, protein content and erythrocyte membrane lipid profile ofrats. Dehulled sunflower seeds were extracted with isopropanol at 50±1 ^°C resulting in a protein fraction (71.5%) with low residualchlorogenic acid (0.07%) and fiber (3.3%) contents. Rats fed thesunflower seed protein fraction had a similar body weight gain and foodefficiency ratios in comparison to those fed casein. Rats fed SSPF incontrast had a significantly higher growth and food efficiency ratio thanthe rats fed sunflower meal (SM), extracted with hexane. However,dietary proteins exerted a separate effect on plasma total cholesterol,low density lipoprotein (LDL)-cholesterol, low density lipoprotein to highdensity lipoprotein cholesterol (LDL-C/HDL-C) ratio and triglyceridecontent. Sunflower seed protein fraction resulted in a significantdecrease in plasma cholesterol (p < 0.05) and LDL-cholesterol (p <0.02) levels compared to the casein fed rats. Membrane phospholipidprofile also showed a marked variation with the type of dietary protein.Rats fed SSPF and SM did not show much variation in plasma lipids, plasmaproteins, liver and brain lipids and membrane phospholipid concentrations.Protein content, liver and brain lipid profile of the groups fed SSPF andcasein were comparable, suggesting that the nutritional value of SSPF isbetter than SM and equivalent to that of casein.     

Antioxidative properties of partially purified barley hordein, rice bran protein fractions and their hydrolysates

Antioxidative properties of proteins from barley and rice bran and their hydrolysates were examined. Three major hordein fractions of barley, B, C and D hordeins, were partially purified by gel filtration. Albumin, globulin, prolamin and glutelin fractions of rice bran were fractioned by the Osborne method. Hydrolysates of these protein fractions were prepared by digesting with pepsin followed by trypsin. Antioxidant properties in terms of antioxidative activity against linoleic acid peroxidation and reducing activity without the lipid adjuvant were investigated. The globulin fraction from rice bran protein revealed the strongest antioxidative activity throughout the incubation time of 7 days (p ≤ 0.05). The albumin fraction of rice bran protein showed the highest reducing activity (6964 μmol of Fe²⁺) followed by globulin, prolamin, glutelin and hordein fractions with activities of 2904, 2017, 1809 and 1333 μmol of Fe²⁺, respectively (p ≤ 0.05). Partially purified C hordein exhibited the highest reducing activity compared with B and D hordeins. Protein hydrolysates obtained after digestion with pepsin and trypsin exhibited much greater antioxidative, as well as reducing, activities than those from before digestion.     

Development,acceptability and nutritional value of weaning mixtures

Low cost weaning mixtures were prepared by mixing (i) malted pearl millet (Penicitum typhidium L), roasted amaranth (Amaranthus sp.); roasted green gram (Vigna radiata); jaggery and (ii) malted barley (Dehusked barley); roasted amaranth grain; roasted green gram; jaggery in proportion 60204045 wt/wt and were nutritionally evaluated. Both the blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in lower levels of phytic acid, polyphenols and saponins and higher in vitro protein digestibility than those of the raw grains used for preparing mixtures. Both the mixtures were acceptable to trained panelists and children.     

Der Zucker-, Eiweiß- und Vitamingehalt des Beerenzapfensaftes von Juniperus drupacea Labill. („Andiz Pekmezi“)

Zusammenfassung Das von den anatolischen Bergbauern aus den Beerenzapfen vonJuniperus drupacea bereitete Mus (Andiz Pekmezi) enthält außer beträchtlichen Mengen an Zucker (hauptsächlich Glucose, Fructose und Saccharose) und einem ansehnlichen Eiweißgehalt beachtliche Konzentrationen an wasserlöslichen Vitaminen.Besonders hoch ist der (relative) Gehalt an Vitamin B₁, Vitamin C, Nikotinsäure und meso-Inosit, mittel an Vitamin B₂, Pantothensäure und Vitamin B₆, gering an Biotin und vor allem an Folsäure.Insgesamt ist das Andiz Pekmezi hinsichtlich seines Vitamingehaltes den vitaminreichsten Pflanzensäften vergleichbar.

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The jam, which is prepared from the strobiles ofJuniperus drupacea by the farmers in the mountains of Anatolia was analyzed. Besides considerable amounts of sugars (mainly glucose, fructose and sucrose) and protein it contains valuable concentrations of water soluble vitamins.Very high is the (relative) amount of thiamine, ascorbic acid, nicotinic acid and inositol, considerable the one of riboflavin, pantothenic acid and vitamin B₆, low of biotin and folic acid.All together, the vitamine content of Andiz pekmezi is comparable with that of the plant saps most rich in vitamins.

     

Differences in functional properties and biochemical characteristics of congenetic rice proteins

Proteins in brown rice (BR), white rice (WR) and rice bran (RB) were extracted from the same paddy rice and investigated for their components, functional properties and chemical characteristics by SDS-PAGE methodology. BR and WR proteins possessed a poor solubility under weak acid conditions due to a high content of glutenin and richness in higher molecular-weight (MW) protein fractions. Rice bran protein contained significantly lower molecular-weight components (MWs < 50 kDa) than those in WR and BR. Nitrogen solubility, foaming and emulsification properties of their rice protein preparations were affected not only by pH (3–11), but also by the concentrations of NaCl (0.4–2.0%) and sucrose (4.0–20.0%). All of them, particularly rice bran protein, had favorable functional properties in the medium with a high salt or sugar concentration. Therefore, they have a good potential for development in the food industry.     

Hypolipidemic effect of coriander seeds (Coriandrum sativum): mechanism of action

The effect of the administration of coriander seeds (Coriandrum sativum) on the metabolism of lipids was studied in rats fed a high fat diet with added cholesterol. The spice had a significant hypolipidemic action. The levels of total cholesterol and triglycerides decreased significantly in the tissues of the animals of the experimental group which received coriander seeds. Significant increases in -hydroxy, -methyl glutaryl CoA reductase and plasma lecithin cholesterol acyl transferase activity were noted in the experimental group. The level of LDL + VLDL cholesterol decreased while that of HDL cholesterol increased in the experimental group compared to the control group. The increased activity of plasma LCAT, enhanced hepatic bile acid synthesis and the increased degradation of cholesterol to fecal bile acids and neutral sterols appeared to account for its hypocholesterolemic effect.     

Characterization and In Vitro digestibility of rice protein prepared by enzyme-assisted microfluidization: Comparison to alkaline extraction

Microfluidization followed by density-based separation was employed to extract protein from broken rice by disrupting protein-starch agglomerates. Follow-up enzyme treatments (amylase and glucoamylase) were performed to further improve the purity of the protein-rich fraction. High protein recovery (81.87%) and purity (87.89%) were obtained. The protein composition, solubility, structural properties, and in vitro digestibility of rice proteins prepared by enzyme-assisted microfluidization (EM-RP) and alkaline extraction (AE-RP) were compared. EM-RP was mainly composed of glutelin, which had low solubility and native structure. By contrast, large quantities of prolamin and globulin appeared in the AE-RP except glutelin, leading to the richness of glutamic acid/glutamine, leucine, aromatic and charged amino acids in the AE-RP. Compared to AE-RP, EM-RP showed higher digestibility due to the richness of glutelin (an easy-to-digest protein), as evidenced by higher nitrogen release during pepsin-trypsin digestion. The presence of prolamin (an indigestible protein) in AE-RP decreased protein digestibility although alkaline extraction improved its hydrolysis. These results suggest that enzyme-assisted microfluidization could be an effective technique to non-destructively and selectively extract rice glutelin.     

利用遗传同质的近等基因对研究水稻抗稻瘟病基因的产物

 应用经典遗传学方法构建了多个只有抗感基因之差，其他遗传背景相似的抗稻瘟病近等基因对， 它们的形态性状比较和过氧化物酶同工酶、过氧化物酶等电聚焦电泳带模式以及蛋白质双向电泳的图谱模式都说明每一组近等基因对有很高的同质程度，近等基因对不接种病原菌的双向电泳图谱中，pI 7.5～8.5， 分子量30～45 kDa区域的蛋白质亚基和稻瘟病的发生发展关系甚密，称该区为稻瘟病有关的蛋白质特异区，接种病原菌5 d后，近等基因对的双向电泳图谱中，蛋白质亚基变化同样发生在该特异区内。     

The identification of a barley haze active protein that influences beer haze stability: The genetic basis of a barley malt haze active protein

In bright beers, the formation of haze is a serious quality problem, which places limitations on the storage life of the product. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) immunoblot analysis using an antiserum that was raised against a silica eluate (SE) protein fraction (obtained from silica gel, used for the colloidal stabilisation of beer), detected a range of protein bands in barley, malt, beer and haze. A polymorphism was observed in which some barley varieties contained a molecular weight (MW) 12,000 band (SE +ve) while in other varieties this band was absent (SE −ve). A survey of 219 Australian and international barley varieties, including a comprehensive selection of current and past malting varieties, identified 181 varieties as SE +ve, and 38 varieties as SE −ve. Previous pilot brewing trials demonstrated that SE −ve varieties are desirable as the beer brewed from the malt of these varieties formed less haze after accelerated ageing than beers brewed using SE +ve malt varieties. The genetic basis for the absence of the SE protein was conferred by a recessive allele at a single locus. Interval mapping analysis showed that the MW 12,000 band mapped to the short arm of chromosome 3H.