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Digestibility of Protein and Iron Availability from Enriched Legume Sprouts
AbstractPlant ferritin is suggested as a good source of iron for human. Usually present in trace amounts, it was induced in legumes seeds by their sprouting in FeSO4 solution. Fortified sprouts were digested in the in vitro model of the human gastrointestinal tract. ~49% of lupine and ~â45% of soy proteins were extracted into gastric fluid and nextâ~â12% and onlyâ~â1% into intestine fluid from lupine and soybean, respectively. Gastric digestion released mainly ferrous iron (~â85% from lupine and ~â95% in soybean sprouts). Complexed iron constitutedâ~â43% of total iron in intestine after lupine digestion and ~â55% after soybean digestion. Intestine digestion doubled the total iron released from lupine sprouts (from ~â21% up to 38%), while in soybean it increased from ~â16% up to ~â23%. Ferritin presence was confirmed by the specific antibodies in digestive fluids, but it is only partially extracted from sprouts during in vitro digestion.
Super eggs production â the influence of feed modification on designer egg composition
Abstract Chicken eggs are considered a superfood due to their rich nutritional value, including amino acids, essential fats, vitamins, and minerals, while also being affordable and versatile in cooking. Designed eggs, enhanced further through nutrient improvements, become âsuper eggs.â Recent studies highlight feed modification, which is more complex than feed supplementation, as the most effective method for enriching eggs; apart from supplementation also includes the use of blends of seeds and grains, post-extraction meals, natural extracts, and oils. This review explores trends in modifying egg nutrient content by adjusting the chickenâs diet to improve fatty acids, vitamins, proteins, minerals, antioxidants, and pigments important for human health. It is challenging to achieve a sufficiently significant level of modification and produce eggs that can be marked as a source of a given nutrient (polyunsaturated fatty acids, vitamins) or as having a reduced content of unfavorable ingredients (such as cholesterol). Important aspects of egg modulation include feed costs, consumer acceptance of the product, and sustainability. Although there has been extensive research into egg fortification over the years, most studies have focused on single nutrients, and there is limited research on the bioavailability of nutrients from these designer eggs.
Effect of Flax Cake and Lupine Flour Addition on the Physicochemical, Sensory Properties, and Composition of Wheat Bread
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutritional value of wheat bread. Bread with non-fermented and fermented FC and LF was prepared, and its physicochemical, sensory properties and composition were compared to wheat bread. A higher than 5% addition of these components reduced the bread volume and increased their hardness, gumminess, and chewiness. To reduce the negative impact of these additives on the physical and sensory properties of bread, these raw materials were fermented by selected starter cultures. The addition of FC and LF fermented by Lactobacillus plantarum lowered the undesirable changes in the physicochemical properties of the bread. It also slightly increased the overall acceptability of the products. Propionic fermentation lowered sensory assessment rates considerably. The following changes in the composition of bread prepared with the addition of fermented by L. plantarum FC and LF were noted: increase in protein (by ~30%), ash (by ~100%), both soluble and insoluble fiber (by ~500%) content. The starch content was reduced by about 18â20%. The modifications increased the nutritional value of the obtained bread, preserving its physicochemical properties and sensory acceptability.
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Potato Protein-Based Vegan Burgers Enriched with Different Sources of Iron and Fiber: Nutrition, Sensory Characteristics, and Antioxidants before and after In Vitro Digestion
The aim of this research was to develop a technology for the production of plant-based burgers (PBBs) based on potato protein, also containing high content of iron and appropriately selected fats. The produced PBBs were characterized in terms of their nutritional and bioactive properties both before and after the in vitro digestion process. It was found that the produced burger was characterized by high protein content, ranging from 20.80 to 22.16 g/100 g. It was also shown to have a high dietary fiber content, ranging from 8.35 to 9.20 g/100 g. The main fraction of dietary fiber in the tested samples was insoluble fiber, which accounted for approximately 89% of the total fiber content. In addition, noteworthy is the high digestibility of the protein, reaching approximately 95% for the potato fiber used in the formulation, and about 85% for the oat fiber. Produced PBBs also provide significant amounts of iron, with the use of an organic iron source greatly increasing its quantity in the final product. The analyzed antioxidant properties before and after the digestion process showed a tenfold increase in biological activity after digestion, indicating that the examined PBBs may counteract oxidative stress. Analyzing the chemical and biological properties, it is impossible not to assess consumer attractiveness. It has been shown that PBB1, which contains potato fiber and powdered sprouts enriched with ferritin, received the highest attractiveness ratings among respondents.
Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed
The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4â6 (with the addition of soy into the diet â€5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.
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Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
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The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation
The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90â83.10 g/100 g cf. 74.20 g/100 g in the control). Electrophoresis revealed that the content of the main rice protein fractions (prolamin and glutelin) decreased as the concentration of the modifying reagent increased. Through spectroscopic analysis, wavenumbers, corresponding to the presence of proteins or lipids, aromatic systems, and carbohydrates, were observed. The use of acetic anhydride did not change the digestibility of the modified RPC significantly when compared to that of the control sample. The acetylation of the RPC caused a significant increase in its emulsifying properties at pH 8 (1.83â14.74%) and its water-binding capacity but did not have a statistically significant impact on the oil-absorption capacity. There was a slight increase in protein solubility and a decrease in foaming capacity in the modified RPC.