Cereal Proteins Research Articles

Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins.

Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins.

The Genome of Rhyzopertha dominica (Fab.) (Coleoptera: Bostrichidae): Adaptation for Success.

The lesser grain borer, Rhyzopertha dominica (F.) (Coleoptera: Bostrichidae), is a major global pest of cereal grains. Infestations are difficult to control as larvae feed inside grain kernels, and many populations are resistant to both contact insecticides and fumigants. We sequenced the genome of R. dominica to identify genes responsible for important biological functions and develop more targeted and efficacious management strategies. The genome was assembled from long read sequencing and long-range scaffolding technologies. The genome assembly is 479.1 Mb, close to the predicted genome size of 480.4 Mb by flow cytometry. This assembly is among the most contiguous beetle assemblies published to date, with 139 scaffolds, an N50 of 53.6 Mb, and L50 of 4, indicating chromosome-scale scaffolds. Predicted genes from biologically relevant groups were manually annotated using transcriptome data from adults and different larval tissues to guide annotation. The expansion of carbohydrase and serine peptidase genes suggest that they combine to enable efficient digestion of cereal proteins. A reduction in the copy number of several detoxification gene families relative to other coleopterans may reflect the low selective pressure on these genes in an insect that spends most of its life feeding internally. Chemoreceptor genes contain elevated numbers of pseudogenes for odorant receptors that also may be related to the recent ontogenetic shift of R. dominica to a diet consisting primarily of stored grains. Analysis of repetitive sequences will further define the evolution of bostrichid beetles compared to other species. The data overall contribute significantly to coleopteran genetic research.

RICE BRAN; A POTENTIAL COMMODITY

Rice crop is cultivated in large amount worldwide and the outward layer of rice grain is bran that is the most important rice by-product. Rice bran and its oil carry bioactive components in large amount and these compounds are used to treat number of diseases and health defects, it is also used on industrial scale like in cosmetics. Bioactive components like γ-Oryzanol, flavonoids, phytic acid, phenolics, phytic acid are present in rice bran. Rice wheat has incredible potential in the food business, particularly in the assembling of useful nourishments, such as active baking products. The fortified rice or its components are used as additives in number of food matrices such as pizza, cookies, bread, beverages, tuna oil, powdered beef and milk for practical and nutritious purposes. Rice bran can be used to develop low fat and high fibrous products of bakery. It is also used in meat emulsion and industrial batter mixtures. In incorporation to the physical wellbeing that are provided by rice bran. Rice bran used as a high fiber diet can provide texture, firmness, emulsifying properties, gelling and certain stabilizing properties. Nourishments covered with a strong layer of rice regularly retain low fat during browning however the modest quantity of fat discovered normally in rice wheat fiber also go about as a flavor transporter. Boiled rice contains a lot of amino acids that are important for humans and because of it is used as a new nutritional constituent. Rice bran contains about ten- fifteen percent increased protein. The protein composition construct on rice bran can help control the disorders associated with a protein diet. In addition, unique anticancer and hypoallergenic properties make rice bran protein higher than cereal protein. Owing to its noteworthy nutritive and helpful esteem, rice bran may upgrade well‐being, as well as decrease the hazard of malady, giving wellbeing benefits and progressing quality of life. Hence, rice bran can be considered a super nourishment and utilitarian nourishment. In any case, the genuine potential of utilitarian bran can be created utilizing unused biotechnological strategy.

Različitost aminokiselinskog sastava u žitaricama

The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p < 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.

Različitost aminokiselinskog sastava u žitaricama

The quality of protein is based on their amino acid composition, especially on the content and availability of essential amino acids. Cereals are important sources of protein for human nutrition, but are limited in the amounts of essential amino acids, notably lysine. The aim of this study was to analyze the chemical composition and amino acid profiles of different cereals that are important for nutritional purposes in human diet. The content of protein, moisture and crude fat in cereals varied significantly from 7.83 to 13.22%, 11.45 to 13.80%, and from 1.67 to 6.35%, respectively. The obtained results showed that oat had the highest contents of crude protein (13.22%), crude fat (6.35%) and crude cellulose (9.42%) compared to other cereals. Significant (p < 0.05) variation existed in the content of essential and nonessential amino acids among samples with the highest level in oat and wheat. Essential amino acids accounted for one-third of the total amino acids in the tested cereals. Glutamic acid was found to be the most abundant amino acid. It could be concluded that the amino acid composition of oat is the most favorable among cereals due to its high protein content and the content of lysine which can be found in limited amounts in most of the cereals.

Oral Consumption of Bread from an RNAi Wheat Line with Strongly Silenced Gliadins Elicits No Immunogenic Response in a Pilot Study with Celiac Disease Patients.

Celiac disease (CD) is a genetically predisposed, T cell-mediated and autoimmune-like disorder caused by dietary exposure to the storage proteins of wheat and related cereals. A gluten-free diet (GFD) is the only treatment available for CD. The celiac immune response mediated by CD4+ T-cells can be assessed with a short-term oral gluten challenge. This study aimed to determine whether the consumption of bread made using flour from a low-gluten RNAi wheat line (named E82) can activate the immune response in DQ2.5-positive patients with CD after a blind crossover challenge. The experimental protocol included assessing IFN-γ production by peripheral blood mononuclear cells (PBMCs), evaluating gastrointestinal symptoms, and measuring gluten immunogenic peptides (GIP) in stool samples. The response of PBMCs was not significant to gliadin and the 33-mer peptide after E82 bread consumption. In contrast, PBMCs reacted significantly to Standard bread. This lack of immune response is correlated with the fact that, after E82 bread consumption, stool samples from patients with CD showed very low levels of GIP, and the symptoms were comparable to those of the GFD. This pilot study provides evidence that bread from RNAi E82 flour does not elicit an immune response after a short-term oral challenge and could help manage GFD in patients with CD.

Effect of Long-Term Consumption of Poultry Egg Products on Growth, Body Composition, and Liver Gene Expression in Zebrafish, Danio rerio.

ABSTRACTBackgroundPoultry eggs are a low-cost, high-protein nutrient package that can be consumed as part of quality diets. However, consumption of poultry egg products is historically contentious, which highlights the importance of investigating impacts of long-term egg consumption on metabolic health.ObjectiveOur study utilized the zebrafish, Danio rerio, a newly defined model of human metabolic health, to understand the metabolic consequence of consuming egg products in lieu of other well-described protein sources.MethodsReference diets were formulated to contain multisource protein with casein and fish protein hydrolysate (CON; control protein sources), the protein sources that have been historically utilized in numerous reference diets. These proteins were then partially replaced with either whole egg (WE; protein and lipid source), egg white (EW; protein source), wheat gluten (WG; cereal protein source), or a high-lipid-content diet containing a multisource protein with casein and fish protein hydrolysate (HFCON; isonitrogenous and isolipidic with the WE diet) in a 34-wk trial (n = 8 tanks, 10 fish per tank). Daily feeding was initiated at the early juvenile life stage and terminated at the late reproductive adult stage.ResultsThe amino acid composition of control versus egg product diets did not vary substantially, although methionine and lysine were apparently limiting in fish fed WG. At termination, fish fed EW as the protein source had weight gain and body composition similar to those fed the CON diet. Fasting and postprandial blood glucose did not differ between any dietary treatment. Assessment of the liver transcriptome using RNAseq revealed no differential gene expression between zebrafish fed CON or WE diets. Zebrafish fed WG had lower weight gain in males.ConclusionsLong-term consumption of egg products promoted metabolic health equal to that of historically relevant proteins. These data support the value of egg products for maintaining long-term metabolic health in animal diets.

NB-LRR-encoding genes conferring susceptibility to organophosphate pesticides in sorghum

Organophosphate is the commonly used pesticide to control pest outbreak, such as those by aphids in many crops. Despite its wide use, however, necrotic lesion and/or cell death following the application of organophosphate pesticides has been reported to occur in several species. To understand this phenomenon, called organophosphate pesticide sensitivity (OPS) in sorghum, we conducted QTL analysis in a recombinant inbred line derived from the Japanese cultivar NOG, which exhibits OPS. Mapping OPS in this population identified a prominent QTL on chromosome 5, which corresponded to Organophosphate-Sensitive Reaction (OSR) reported previously in other mapping populations. The OSR locus included a cluster of three genes potentially encoding nucleotide-binding leucine-rich repeat (NB-LRR, NLR) proteins, among which NLR-C was considered to be responsible for OPS in a dominant fashion. NLR-C was functional in NOG, whereas the other resistant parent, BTx623, had a null mutation caused by the deletion of promoter sequences. Our finding of OSR as a dominant trait is important not only in understanding the diversified role of NB-LRR proteins in cereals but also in securing sorghum breeding free from OPS.

Effective Degradation of Gluten and Its Fragments by Gluten-Specific Peptidases: A Review on Application for the Treatment of Patients with Gluten Sensitivity.

To date, there is no effective treatment for celiac disease (CD, gluten enteropathy), an autoimmune disease caused by gluten-containing food. Celiac patients are supported by a strict gluten-free diet (GFD). However, in some cases GFD does not negate gluten-induced symptoms. Many patients with CD, despite following such a diet, retain symptoms of active disease due to high sensitivity even to traces of gluten. In addition, strict adherence to GFD reduces the quality of life of patients, as often it is difficult to maintain in a professional or social environment. Various pharmacological treatments are being developed to complement GFD. One promising treatment is enzyme therapy, involving the intake of peptidases with food to digest immunogenic gluten peptides that are resistant to hydrolysis due to a high prevalence of proline and glutamine amino acids. This narrative review considers the features of the main proline/glutamine-rich proteins of cereals and the conditions that cause the symptoms of CD. In addition, we evaluate information about peptidases from various sources that can effectively break down these proteins and their immunogenic peptides, and analyze data on their activity and preliminary clinical trials. Thus far, the data suggest that enzyme therapy alone is not sufficient for the treatment of CD but can be used as a pharmacological supplement to GFD.

Preparation and characterization of β‐carotene nanoemulsions stabilized by complexes of tartary buckwheat bran protein and rutin

Tartary buckwheat bran (TBB), which is rich in proteins, is the main waste of tartary buckwheat processing. To improve the value of TBB, the noncovalent and covalent Tartary buckwheat bran protein (TBBP)/rutin complexes were prepared, and their capacities to fabricate β-carotene nanoemulsions were compared. The results indicated that the covalent complex exhibited the highest emulsifying performance, and the corresponding nanoemulsion had the lowest droplet size and polymer dispersity index (PDI) and the highest absolute value of ζ-potential, which could remain stable for four weeks. The high–temperature–short–time treatment and freeze–thaw processing had little influence on this nanoemulsion. However, it was very sensitive to high salt concentrations. Compared with the nanoemulsion prepared by the noncovalent complex, it had higher protein and rutin concentrations at the oil-water interface, which explained the improved stability of β-carotene against high temperature and UV irradiation. Practical applications In this study, the fabrication and characterization of β-carotene nanoemulsion stabilized by the complexes of tartary buckwheat bran protein and rutin are introduced. It can provide a reference for the utilization of other low-value cereal proteins and prompt the development of nutraceutical delivery systems based on food-derived protein-polyphenol complexes.

In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model

An alkaline extraction method has been used in many studies to extract total protein from cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate (OBPC), and barley protein concentrate (BPC) were prepared by alkaline extraction and isoelectric precipitation to study their functional and nutritional properties. The three protein concentrates were hydrolysed by an in vitro pepsin-pancreatin digestion model. Their digestibility (%) and degree of hydrolysis (DH%) were evaluated, and SDS-PAGE electrophoresis was used to illustrate the protein and peptides patterns. The change of the particle sizes and the release of the essential amino acids was followed during the digestion process. The in vitro digestibility of WBPC, OBPC and BPC was 87.4%, 96.1% and 76.9%, respectively. The DH% of protein concentrates were between 50 and 60%. The change of the particle size distribution values Dv(50) was assumed to be related to protein aggregations during the digestion. The protein fractions were identified and the degradation during the digestion and were analysed by SDS-PAGE; the gels of WBPC and OBPC digestion showed virtually complete degradation whereas the intensive bands of undigested protein were presented for BPC. The generation of the free amino acids and short chain peptides were significantly higher at the end of the intestinal digestion compared to the stages of before and after gastric digestion. Higher content of the deficient amino acids such as lysine and threonine were found comparing to the level of deficient amino acids in cereal grains but does not meet the daily recommended intake.

Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

AbstractLegumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal proteins and starches, there is a scarcity of information on the structural properties of legume starches. Consumption of legume‐derived dietary fibers have a positive impact on the human health, in particular, gut health, which is a current research focus for nutrition and health professionals. Knowledge of legume ingredients properties (e.g., protein denaturation, starch gelatinization, pasting, and thermal properties) could aid in understanding functionality and potential uses of these materials. The physicochemical, thermal, and the functional properties of legume proteins, starches, and dietary fibers are elucidated. Both the food ingredient manufacturers and research and development professionals in the food industry can benefit from the information provided in this review article.

Impact of image segmentation techniques on celiac disease classification using scale invariant texture descriptors for standard flexible endoscopic systems

Celiac disease (CD) is quite common and is a proximal small bowel disease that develops as a permanentintolerance to gluten and other cereal proteins in cereals. It is considered as one of the most di?icult diseases to diagnose.Histopathological evidence of small bowel biopsies taken during endoscopy remains the gold standard for diagnosis.Therefore, computer-aided detection (CAD) systems in endoscopy are a newly emerging technology to enhance thediagnostic accuracy of the disease and to save time and manpower. For this reason, a hybrid machine learning methodshave been applied for the CAD of celiac disease. Firstly, a context-based optimal multilevel thresholding technique wasemployed to segment the images. Afterward, images were decomposed into subbands with discrete wavelet transform(DWT), and the distinctive features were extracted with scale invariant texture recognition. Classification accuracy,sensitivity and specificity ratio are 94.79%, 94.29%, and 95.08%, respectively. The results of the proposed models arecompared with the results of other state-of-the-art methods such as a convolutional neural network (CNN) and higherorder spectral (HOS) analysis. The results showed that the proposed hybrid approaches are accurate, fast, and robust.

Impact of thermal processing on levels of acrylamide in a wheat‐lentil flour matrix

AbstractA growing demand for plant‐based protein has seen a resurgence in the utilisation of pulses such as lentil and chickpea as a protein‐rich substrate to produce food products traditionally based on animal or cereal protein. Additionally, pulses offer metabolic benefits due to the bioactivity of compounds including phenolic acids, simple and complex carbohydrates and a more complete amino‐acid profile which is not found in cereal grains. However, there is an increasing concern in the formation of acrylamide in food which occurs when asparagine, an abundant amino acid found in pulses, forms a complex with the reducing sugars; glucose, fructose, and maltose. Recent studies in animal models have shown that acrylamide is carcinogenic and therefore is a concern for humans. High levels of acrylamide have been reported particularly in fried products, primarily due to the Maillard reaction which amplifies the formation of acrylamide. This study investigated the levels of acrylamide in bread, cookies, and extruded products prepared with wheat‐lentil composite flour. Our research found that extrusion resulted in a significantly lower concentration of acrylamide compared to traditional baking. Additionally, increasing the amount of lentil within the composite significantly increased the net concentration of acrylamide for all bread, cookies and extrudate products.

Peptide Analogues of VPP and IPP with Improved Glucose Uptake Activity in L6 Myotubes can be Released from Cereal Proteins.

VPP (Val-Pro-Pro) and IPP (Ile-Pro-Pro) are two famous antihypertensive peptides with possible benefits for type 2 diabetes mellitus (T2DM). The study was aimed to investigate the effect of peptide analogues of VPP and IPP on glucose uptake activity in L6 myotubes. The analogues were designed by replacing the N-terminal, middle, or C-terminal amino acid residues of VPP and IPP with one amino acid at a time from five amino acid groups (polar, nonpolar, basic, acidic, and aromatic amino acids). Among 26 tripeptides tested, IQP, IPQ, VPE, and VEP showed significantly higher glucose uptake activity than their parent peptides, and all were successfully released from rice proteins at the contents of 5415.82 ± 63.34, 1586.77 ± 14.94, 354.07 ± 6.56, and 596.10 ± 2.32 ng/mg dry basis, respectively, and quantified by liquid chromatography-mass spectrometry (MS)/MS using multiple reaction monitoring. All four peptides were shown to promote glucose uptake via the adenosine monophosphate-activated protein kinase pathway accompanied by glucose transporter type 4 (Glut4) translocation rather than the insulin signaling pathway.

Breast milk contains probiotics with anti-infantile diarrhoea effects that may protect infants as they change to solid foods.

Infants often experience complementary food-induced diarrhoea (CFID), which occurs when infants switch from breast milk to solid foods. The relative abundances of Prevotella and Rothia were higher in stools of infants with CFID, while the relative abundances of Enterococcus and Escherichia were higher in healthy infants. The abundance of Lactobacillus spp. normally found in breast milk fed to infants with CFID was significantly reduced, and Enterococcus spp. were less abundant when diarrhoea occurred. Furthermore, Lactobacillus and Enterococcus were present as shared bacteria in both mother and infant, and they were considered potential anti-CFID probiotics as their relative abundances in breast milk were negatively correlated to infant CFID. Kyoto encyclopedia of genes and genomes (KEGG) functional analysis showed that the function of amino acid metabolism differed between infants with CFID and healthy infants. Therefore, CFID might be related to the decomposition of proteins in food supplements. The screening revealed seven hydrolytic casein and five hydrolytic casein and rice protein isolates from 320 suspected Lactobacillus and Enterococcus isolates. The animal experiments demonstrated that a mixture of five isolates effectively hydrolysed the casein and rice protein and prevented diarrhoea in young rats. Thus, the occurrence of CFID was found to be closely related to the intestinal and breast milk microbiota, and bacteria that could assist in the digestion of cereal proteins were involved in CFID.

Hydrothermal Treatments Cause Wheat Gluten-Derived Peptides to Form Amyloid-like Fibrils.

Formation of amyloid fibrils (i.e., protein structures containing a compact core of ordered β-sheet structures) from food proteins can improve their techno-functional properties. Wheat gluten is the most consumed cereal protein by humans and extensively present in food and feed systems. Hydrolysis of wheat gluten increases the solubility of its proteins and brings new opportunities for value creation. In this study, the formation of amyloid-like fibrils (ALFs) from wheat gluten peptides (WGPs) under food relevant processing conditions was investigated. Different hydrothermal treatments were tested to maximize the formation of straight ALFs from WGPs. Thioflavin T (ThT) fluorescence measurements and transmission electron microscopy (TEM) were performed to study the extent of fibrillation and the morphology of the fibrils, respectively. First, the formation of fibrils by heating solutions of tryptic WGPs [degrees of hydrolysis 2.0% (DH 2) or 6.0% (DH 6)] was optimized using a response surface design. WGP solutions were incubated at different pH values, times, and temperatures. DH 6 WGPs had a higher propensity for fibrillation than did DH 2 WGPs. Heating DH 6 WGPs at 2.0% (w/v) for 38 h at 85 °C and pH 7.0 resulted in optimal fibrillation. Second, trypsin, chymotrypsin, thermolysin, papain, and proteinase K were used to produce different DH 6 WGPs. After enzyme inactivation and subsequent heating at optimal fibrillation conditions, chymotrypsin and proteinase K DH 6 WGPs produced small worm-like fibrils, whereas fibrils prepared from trypsin DH 6 WGPs were long and straight. The surface hydrophobicity of the peptides was key for fibrillation. Third, peptides from the wheat gluten components gliadin and glutenin fractions formed smaller and worm-like fibrils than did WGPs. Thus, the peptides of both gluten protein fractions jointly contribute to gluten fibrillation.

Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems.

The substitution of wheat gluten in the food industry is a relevant research area because the only known treatment for celiac disease is abstinence from this protein complex. The use of gluten-free cereals in dough systems has demonstrated that the viscoelastic properties of gluten cannot be achieved without the modification of the protein fraction. The quality of the final product is determined by the ability of the modification to form a matrix similar to that of gluten and to reach this, different methods have been proposed and tested. These procedures can be classified into four main types: chemical, enzymatic, physical, and genetic. This article provides a comprehensive review of the most recent research done in protein modification of cereal and pseudocereals for gluten substitution. The reported effects and methodologies for studying the changes made with each type of modification are described; also, some opportunity areas for future works regarding the study of the effect of protein modifications on gluten-free products are presented.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits

Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits (1.05 g NaCl/100 g). Sensory tests revealed significant flavour and texture differences after a salt reduction of 33% (0.86 g/ 100 g). This was explained by differences in the partitioning of hydrophobic aroma compounds into the headspace and a significant impact on structure. Texture analysis and X-ray-µCT measurements revealed a reduced hardness with larger and more air cells in salt-reduced biscuits. It is suggested that salt impacts on cereal proteins by altering their aggregation around flour particles and at bubble walls and that slower water loss occurs in salted matrices during baking. Hence, this study revealed the key properties significantly affected by salt reduction and proposes an explanation which will help to develop a targeted “hidden-salt” reduction strategy.

Isolation and Characterization of 21.7 kDa prolamin gene from Foxtail millet (Setaria italica)

Prolamins are the most distributed seed storage proteins in cereals. Prolamins are the main seed storage protein of foxtail millet (Setaria italica). The genomic and cDNA clone of a prolamin gene was isolated from foxtail millet. The isolated prolamin gene of foxtail millet lacks an intron based on a sequence contrast between the genomic and the cDNA clones. Semi-quantitative RT-PCR analysis showed a higher level of expression of the prolamin gene in an immature panicle. Physiochemical properties analysis based on the deduced amino acid sequence of foxtail millet prolamin gene showed that it codes for 204 amino acids, having a molecular weight of 21.7 kDa, pI 8.98 and GRAVY value 0.467. Homology search done with 21.7 kDa prolamin protein showed the highest similarity with α-zein of Setaria italic, Setaria viridis and Panicum miliaceum. The secondary structure predicted for the 21.7 kDa prolamin protein of foxtail millet indicates 14 coils and 15 helices. Like other prolamins, the 21.7 kDa prolamin protein is also deficient in the essential amino acid lysine.