Rosalva Mora-Escobedo

Peptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation

The aim was to investigate the potential of germinated soybean proteins asa source of peptides with anticancer and anti-inflammatory activities produced after simulated gastrointestinal digestion. Protein concentrate from germinated soybean was hydrolysed with pepsin/pancreatin and fractionated by ultrafiltration. Whole digest and fractions>10, 5-10, and<5kDa caused cytotoxicity to Caco-2, HT-29, HCT-116 human colon cancer cells, and reduced inflammatory response caused by lipopolysaccharide in macrophages RAW 264.7. Antiproliferative and anti-inflammatory effects were generally higher in 5-10kDa fractions. This fraction was further purified by semi-preparative chromatography and characterised by HPLC-MS/MS. The most potent fraction was mainly composed of β-conglycinin and glycinin fragments rich in glutamine. This is the first report on the anti-cancer and anti-inflammatory effects of newly isolated and identified peptides from germinated soybean released during gastrointestinal digestion. These findings highlight the potential of germination as a process to obtain functional foods or nutraceuticals for colon cancer prevention.

Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality

Germinated soybean flour has been proposed for use in bread making as a product to improve bread quality when small amounts are added to wheat flour. However, it is not clear which soybean components promote this action, and how these components may influence bread quality. The aim of this work was to evaluate the effect of the addition of soybean 7S protein fraction obtained from germinated and nongerminated seeds in dough rheological properties (farinographic and extensographic) and bread quality, including loaf volume, texture (firmness, compression force, resilience), colour (L*, a*, b*), crumb grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Results showed that this protein fraction just slightly affects bread quality, since no significant changes (P > 0.05) on bread volume and texture were obtained. Only crust and crumb colour were affected in a small amount, and a coarser crumb structure was also observed when adding 7S protein obtained from germinated soybean at its highest concentration. As the proportion of protein increased in the flour, both kinds of 7S fraction (germinated and nongerminated) were related to the increment in water absorption, as well as to the increment in extensographic maximum resistance to extension, specifically when adding 7S protein obtained from nongerminated soybean seeds. These results showed that the 7S soybean protein, as obtained in this work, is not related to the reported loaf bread quality improving effect of this legume when it is added in small quantities.

Rheological Changes of Dough and Bread Quality Prepared from a Sweet Dough: Effect of Temperature and Mixing Time

Abstract The effect of dough mixing time and temperature on the extensographic characteristics of yeast sweet dough was studied. Changes on bread structural characteristics were also evaluated. Mixing time was varied from 15 to 35 min. Temperature was worked out on four ranges: 16–19, 19–22, 22–25, and 25–29°C. Results showed that extensibility did not change at short mixing times (15 min). As temperature and mixing time increased, extensibility also increased, varying from 9.6 to 29 cm. Resistance to extension was a function of both temperature and mixing time, reaching a maximum value of 650 extensographic units (EU) and a minimum of 180 EU. As temperature increased, greater resistance to the extension values were observed at shorter mixing times. Bread apparent density was also affected by mixing time, whereas temperature did not affect. Firmness also increased with mixing time and temperature. Extensographic and bread characteristics showed an abrupt change depending on process conditions, indicating a limit of energy input to provoke this behavior. Although rheological results could be fitted to a mathematical model, there was not a single equation that fits all data.

Physicochemical properties and fatty acid profile of eight peanut varieties grown in Mexico

Eight peanut (Arachis hypogaea) cultivars that were grown in Mexico were analyzed for the physical and chemical characteristics of their seeds and for the physicochemical properties and fatty acid profiles of their oils to select the most promising candidate in terms of oil stability and nutrient composition. The results showed that the protein ranged from 28.5% to 32.9% and the oil varied from 37.9% to 56.3%. The major fatty acids found in the oil samples were palmitic (11.9–13.2%), oleic (45.2–53.8%) and linoleic (25.1–29.2%) acids. The oleic/linoleic ratio was between 1.8 and 2.1. The physicochemical characteristics under evaluation were as follows: the iodine value (88.6–105.4), saponification value (142.5–181.8) and acidity (1.1–2.5%). Ranferi Díaz was the variety that presented higher stability and greater health benefits. This variety would be a good choice for agronomic purposes and genetic breeding programs.

Infant food from quality protein maize and chickpea : Optimization for preparing and nutritional properties

The present study had two objectives: to determine the best combination of nixtamalized maize flour (NMF) from quality protein maize and extruded chickpea flour (ECF) for producing an infant food, and to evaluate the nutritional properties of the optimized NMF/ECF mixture and the infant food. Response surface methodology (RSM) was applied to determine the best combination of NMF/ECF; the experimental design (Lattice simplex) generated 11 assays. Mixtures from each assay were evaluated for true protein and available lysine. Each one of 11 mixtures was used for preparing 11 infant foods that were sensory evaluated for acceptability. A common optimum value for the three response variables was obtained utilizing the desirability method. The best combination of NMF/ECF for producing an infant food was NMF = 26.7%/ECF = 73.3%; this optimized mixture had a global desirability of 0.87; it contained 19.72% dry matter (DM) proteins, 6.10% (DM) lipids, 71.45% (DM) carbohydrates, and 2.83% (DM) minerals; its essential amino acids profile covered the amino acids requirements for children 10–12 years old. The infant food prepared from optimized mixture had an in vitro protein digestibility of 87.9%, and a calculated protein efficiency ratio of 1.86. Infant food could be used to support the growth of infants in developing countries.

Effect of Germinated Soy Protein on the Growth of HeLa Cervical Cancer Cells in Female Athymic Mice

Previous studies showed that germination could improve the antiproliferative effect of soy protein on cervical cancer cells and that a peptide fraction (MAPF) from germinated soybeans decreases the expression of PTTG1 and TOP2A (2 genes considered as therapeutic targets) causing apoptosis of cancer cells. The aim of this work was to study the effect of feeding germinated soybean protein diets on the tumor growth in nude mice inoculated with cervical cancer cells and identify the bioactive component. Mice were randomly assigned to 1 of the 6 dietary groups based in AIN-93G formulation with 6 protein sources: casein, ungerminated soy protein (SP), and SP from 2 and 6 days of germination, with and without ethanol-soluble phytochemicals (ESPC). Compared with casein-fed controls, the tumor volumes after 5 wk were reduced by 44.6% by ungerminated SP, 98.9% by 2-day-germinated SP, 97.7% by 2-day-germinated SP without ESPC, 94.7% by 6-day-germinated SP, and 92.7% by 6-day-germinated SP without ESPC (P < 0.05). Liquid chromatography coupled with tandem mass spectrometry analysis of MAPF showed that the bioactive peptide might be the leginsulin, a peptide involved in signal transduction of soybean cells. Germination is a simple procedure that could help to increase the anticancer activity of soy protein probably through generation of biologically active peptides.

Germinated Soybean Products as Nutraceutical Compounds in Breadmaking

Epidemiological studies have shown a positive relation between diet and good health. Seeds, like soybeans, considered in the past as detrimental to health due to some anti-nutritional factors, are studied now with a new perspective. Since the last decade, many studies have been published relating some soy components such as isoflavones, saponines, trypsin inhibitors, used for the prevention of specific illnesses. The same effect has been attributed to some proteins. Soy proteins present higher nutritional values as compared to cereals and other legumes, but they do not produce as good results as casein when subject to biological analysis. Germination has been proposed to increase this relation, as well as to promote the generation of some bioactive peptides, that could be associated to a decrease of some malign tumour cells. These nutraceutical properties have increased the interest in adding soybean proteins to food, but the effect that these materials have in the product establishes the level of addition. Bread has been one of the products where this kind of proteins has been tested. This review deals with the different kinds of soy compounds added to bread products and their effect on technological properties, looking for obtaining of a nutraceutical product.

Sourdough and Bread Properties as Affected by Soybean Protein Addition

Soybean benefits in human health have been the target of numerous studies during the last decades. This interest has been the result of the findings about soybean consumption, where this legume or some of its components, mainly proteins and isoflavones, have been related to the reduction of some human diseases, such as cardiovascular diseases, diabetes, obesity, hypertension, dyslipidemia or even cancer (Pineiro, 2006; Martin, 2001; Barnes, 1995). Soybean is an economically important crop, which usually has served as a source of energy and good-quality protein for animals and humans, as it presents a high content of protein (36-48%), lipids (18-21%) and carbohydrates (33.5%), besides the amount of crude fibre and non saturated lipids which make them to be considered as healthy foods (Chavez et al., 1992). Moreover, a number of nutrients and micronutrients with neutraceutical properties have been identified in soybean, including isoflavones, phytosterols, inositol hexaphosphate, saponins, protease inhibitors, and bioactive peptides (Barnes, 1995; Hawrylewicz et al., 1995; Kennedy, 1995; Rao & Sung, 1995; Badger et al., 2005; Galvez et al 2001; Vucenik et al., 2003; Badui, 1993). Nowadays, different kinds of foods containing soybean flour or some of its products can be found in the market, being bread one of these items. Adding soybean to bread has been proposed to improve its nutritional quality, however, the level of soybean addition has been restricted to less than 10%-15% (wheat flour basis) as detrimental effects on bread quality (lower bread volume, coarser crumb structure, and a stronger flavour) have been reported (Sabanis & Tzia, 2009; Olaoye et al., 2003; Dhingra & Jood, 2004; Shogren et al., 2003; Halle et al, 2004). This effect makes necessary to keep looking for other alternatives that allow higher levels of addition of this legume in bread making. Sourdough breads are very popular foods worldwide. They are a mixture of flour (rye and wheat) and water that is fermented with lactic acid bacteria (LAB), mainly heterofermentative strains, which generate, as fermentation by-products, lactic and acetic acids and hence resulting in a sour taste of the end product. At the same time, yeast fermentation takes place, resulting in the dough expansion. The action of both microorganisms determines the sourdough bread characteristics in terms of acid production, aroma and leavening, resulting in an improvement of the volume, texture, flavour, nutritional value and shelf life of bread. These

Profile analysis and correlation across phenolic compounds, isoflavones and antioxidant capacity during germination of soybeans (Glycine max L.)

ABSTRACT The objective of this research was to evaluate the effect of germination on the content of phenolic compounds, isoflavones and antioxidant activity of soybean extracts obtained from ungerminated soybeans and those germinated for 2 and 6 days. After 6 days of germination, the content of most phenolics, including isoflavones, significantly increased compared with that of samples from ungerminated soybeans and soybeans germinated for 2 days. The free phenolic compounds, benzoic and vanillic acids, decreased during the germination process. The antioxidant activity of the soybeans increased with germination time, and a high correlation was observed among total phenolic contents (TPCs), Trolox equivalent antioxidant activity (TEAC) and ferric reducing antioxidant power (FRAP). Isoflavones also showed high correlations with TEAC and FRAP assays, and only glycitin showed relatively low correlations. The process of germination allowed for increases in bioactive phenolic compounds and isoflavone aglycon. These effects enhanced the functional properties of the soybean.

Bioactive Peptides from Germinated Soybean with Anti-Diabetic Potential by Inhibition of Dipeptidyl Peptidase-IV, α-Amylase, and α-Glucosidase Enzymes

Functional foods containing peptides offer the possibility to modulate the absorption of sugars and insulin levels to prevent diabetes. This study investigates the potential of germinated soybean peptides to modulate postprandial glycaemic response through inhibition of dipeptidyl peptidase IV (DPP-IV), salivary α-amylase, and intestinal α-glucosidases. A protein isolate from soybean sprouts was digested by pepsin and pancreatin. Protein digest and peptide fractions obtained by ultrafiltration (<5, 5–10 and >10 kDa) and subsequent semipreparative reverse phase liquid chromatography (F1, F2, F3, and F4) were screened for in vitro inhibition of DPP-IV, α-amylase, maltase, and sucrase activities. Protein digest inhibited DPP-IV (IC50 = 1.49 mg/mL), α-amylase (IC50 = 1.70 mg/mL), maltase, and sucrase activities of α-glucosidases (IC50 = 3.73 and 2.90 mg/mL, respectively). Peptides of 5–10 and >10 kDa were more effective at inhibiting DPP-IV (IC50 = 0.91 and 1.18 mg/mL, respectively), while peptides of 5–10 and <5 kDa showed a higher potency to inhibit α-amylase and α-glucosidases. Peptides in F1, F2, and F3 were mainly fragments from β-conglycinin, glycinin, and P34 thiol protease. The analysis of structural features of peptides in F1–F3 allowed the tentative identification of potential antidiabetic peptides. Germinated soybean protein showed a promising potential to be used as a nutraceutical or functional ingredient for diabetes prevention.