Article
Food Science & Technology
Jian Zhang, Yingying Zou, Bowen Yan, Nana Zhang, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: This study explored different heating treatments to improve the structure and digestibility of Spirulina platensis protein (SPP). Microwave heating was found to promote the formation of protein aggregates, potentially improving the accessibility of digestive enzymes and enhancing in vitro digestibility rate.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Review
Biochemistry & Molecular Biology
Indrani Bera, Michael O'Sullivan, Darragh Flynn, Denis C. Shields
Summary: Legume seed protein is less digestible than animal protein, possibly due to defenses against herbivores. Germination increases proteolysis and digestibility by reducing anti-nutrient protease inhibitors, activating proteases, and breaking down storage proteins. Further research is needed to understand the mechanisms behind improved digestibility and guide the development of more digestible food preparations.
Article
Food Science & Technology
Johanan Espinosa-Ramirez, Rosa Maria Mariscal-Moreno, Cristina Chuck-Hernandez, Sergio O. Serna-Saldivar, Rosa Selene Espiricueta-Candelaria
Summary: This study evaluated the potential of ayocote bean flour as a partial substitute for wheat flour in breadmaking. The results showed that substituting wheat flour with ayocote bean flour improved the nutritional properties of bread, but low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Matias Jose Aguerre, Omar Manuel Pena, Cesar Velasquez, Gonzalo Ferreira
Summary: A study evaluated the effects of intercropping crabgrass with two annual summer legumes on forage yield, nutritional composition, and fiber digestibility. Mixing crabgrass with cowpea and lablab partially mitigated biomass yield drag and increased crude protein concentration and fiber digestibility compared to monoculture of crabgrass. However, the benefits of mixing crabgrass with legumes might be less than expected, especially considering the effects of dry matter yield, forage quality, and pasture seeding costs.
Article
Food Science & Technology
Ever Hernandez-Olivas, Sara Munoz-Pina, Ana Andres, Ana Heredia
Summary: In elderly individuals, changes in gastrointestinal conditions significantly affect the proteolysis, glycolysis, and calcium bioaccessibility of cooked legumes and cereals/pseudocereals. Intestinal conditions primarily impact protein digestibility, with cereal grains showing a greater decrease compared to legumes. Glycolysis is higher in cereal grains than legumes, but declines with altered intestinal conditions, while calcium bioaccessibility is higher in cereal/pseudocereals but limited in elderly individuals with GI alterations.
Review
Food Science & Technology
Jingyu Gu, Amrit Bk, Hanjing Wu, Peiyao Lu, Malik Adil Nawaz, Colin J. Barrow, Frank R. Dunshea, Hafiz Ansar Rasul Suleria
Summary: The digestibility and bioavailability of plant protein are crucial for meeting human nutritional needs. Legumes, which are rich in protein, carbohydrates, fibers, and bioactive compounds, are valuable for human consumption. However, some antinutritional compounds in legumes can negatively affect protein bioavailability and digestibility. Various food processing methods have been shown to improve protein quality and reduce antinutritional factors, thereby enhancing protein digestibility. However, determining the best processing method for specific legume types remains challenging due to the differences in legume characteristics and processing techniques. Accurately determining and improving the digestibility of legume-derived protein still presents a scientific challenge that may be addressed through innovative or combined processing technologies.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Marta Gallego, Milagros Arnal, Jose Manuel Barat, Pau Talens
Summary: Different cooking methods of legumes affect the physicochemical and elasticity properties of the paste, with cooking followed by GID improving protein digestibility and antioxidant activity. The fate and extent of digestion stages vary according to legume type and cooking method, influenced by matrix structure and component interactions, expanding knowledge for designing pastes in the future.
Review
Nutrition & Dietetics
Sulagna Bandyopadhyay, Sindhu Kashyap, Juliane Calvez, Sarita Devi, Dalila Azzout-Marniche, Daniel Tome, Anura Kurpad, Claire Gaudichon
Summary: Recent expert consultations have stressed the importance of the Digestible Indispensable Amino Acid Score (DIAAS) as a measure of protein quality, requiring human measurements of amino acid digestibility at the end of the small intestine. Efforts have been made to develop noninvasive or minimally invasive methods to measure amino acid digestibility in humans, but these methods still need validation.
ADVANCES IN NUTRITION
(2022)
Article
Food Science & Technology
Mandeep Singh Sibian, Charanjit Singh Riar
Summary: A novel formulation of cookies using germinated legumes and triticale was successfully developed using response surface methodology. The cookies showed improved nutritional attributes, essential amino acid content, and softer texture compared to traditional wheat flour cookies. Shelf life parameters varied significantly but were acceptable for 90 days, providing a potential alternative for low gluten products with higher nutritional value.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Ayana Saizen, Letitia Stipkovits, Yukiyo Muto, Luca Serventi
Summary: This study aimed to evaluate the impact of fermentation on the in vitro protein digestibility and free amino acid profile of cooked peanut slurry. The results showed that fermentation improved the protein digestibility and altered the free amino acid concentrations in the peanut slurry, possibly due to the proteolytic activities of the fermentation cultures.
Article
Biotechnology & Applied Microbiology
Samskrathi A. Sharma, Siddharthan Surveswaran, James Arulraj, Krishnakumar Velayudhannair
Summary: The study aimed to improve the protein bioavailability of Spirulina through cost-effective methods, with bromelain showing significant improvement in digestibility of Spirulina.
JOURNAL OF APPLIED PHYCOLOGY
(2021)
Article
Nutrition & Dietetics
Florence M. Guillin, Claire Gaudichon, Laetitia Guerin-Deremaux, Catherine Lefranc-Millot, Gheorghe Airinei, Nadezda Khodorova, Robert Benamouzig, Pierre-Henri Pomport, Juliette Martin, Juliane Calvez
Summary: This study compared the digestibility and utilization of pea protein and milk casein in humans and evaluated the nutritional quality of pea protein. The results showed that although some amino acids in pea protein had lower digestibility, the overall digestibility and utilization were similar to milk casein, and pea protein was able to meet all amino acid requirements. This study demonstrated the potential of pea isolate as a high-quality protein.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Nutrition & Dietetics
Paul J. Moughan
Summary: The traditional method for determining amino acid (AA) digestibility in humans is based on oro-ileal AA disappearance. It is necessary to consider the undigested AAs of body origin (endogenous AAs) found in the ileal digesta. The use of isotopes has been crucial in advancing our understanding of the determination of endogenous AAs and AA digestibility. A new dual isotope-based method for determining ileal AA digestibility in humans has been developed, which has the potential to provide noninvasive measures of AA digestibility in humans of different ages and physiological states.
JOURNAL OF NUTRITION
(2023)
Article
Food Science & Technology
Oscar Moreno-Araiza, Fatma Boukid, Xinying Suo, Shihao Wang, Elena Vittadini
Summary: The study evaluated the impact of substituting wheat flour with three different pretreated green pea flour on fresh bread quality. It was found that bread made with conventionally milled and pre-cooked green pea flour showed similar characteristics to the control, while higher addition levels decreased specific volume and increased firmness. Incorporating legume flour delayed staling and increased proteins and fiber in the bread. Pre-heated flour increased starch digestibility. Overall, pre-cooked and soaked under-pressure-steamed green pea flour can be valuable ingredients for making soft and stable bread.
Article
Nutrition & Dietetics
Romain Tessier, Juliane Calvez, Nadezda Khodorova, Claire Gaudichon
Summary: This study aimed to determine nitrogen and amino acid digestibility in rats fed with Spirulina, and also to test the effect of sonication on breaking cell walls. The results showed that the digestibility of nitrogen and amino acids in Spirulina was relatively low, with no significant effect of prior sonication.
EUROPEAN JOURNAL OF NUTRITION
(2021)
Review
Agriculture, Multidisciplinary
Vemanna S. Ramu, V Preethi, K. N. Nisarga, Kinshuk R. Srivastava, M. S. Sheshshayee, Kirankumar S. Mysore, And M. Udayakumar
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2020)
Article
Agronomy
Preethi Vijayaraghavareddy, Yin Xinyou, Paul C. Struik, Udayakumar Makarla, Sheshshayee Sreeman
Article
Agronomy
Preethi Vijayaraghavareddy, Ramu S. Vemanna, Xinyou Yin, Paul C. Struik, Udayakumar Makarla, Sheshshayee Sreeman
Article
Plant Sciences
Alok Das, Partha Sarathi Basu, Manoj Kumar, Jamal Ansari, Alok Shukla, Shallu Thakur, Parul Singh, Subhojit Datta, Sushil Kumar Chaturvedi, M. S. Sheshshayee, Kailash Chandra Bansal, Narendra Pratap Singh
Summary: Transgenic chickpea lines carrying stress-inducible AtDREB1a gene exhibited improved drought tolerance with higher relative water content, longer chlorophyll retention capacity, and enhanced osmotic adjustment under severe drought stress. These transgenic lines also showed higher photosynthetic efficiency and water use efficiency, resulting in higher seed yield compared to control under progressively drier conditions. The study concludes that the selected transgenic chickpea event, based on precise phenotyping, is a valuable resource for breeding programs aimed at enhancing drought tolerance in chickpea.
Article
Nutrition & Dietetics
Sindhu Kashyap, Nirupatna Shivakumar, Veerasamy Sejian, Nicolaas E. P. Deutz, Thomas Preston, Sheshshayee Sreeman, Sarita Devi, Anura Kurpad
Summary: The study aimed to determine the true ileal indispensable amino acid digestibility of intrinsically labeled goat milk protein in South Indian women of reproductive age and measure the intestinal absorption of amino acid and inert sugar. Results showed that the digestibility of goat milk protein in South Indian women with normal intestinal function was comparable to healthy French adults.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2021)
Article
Plant Sciences
Preethi Vijayaraghavareddy, Nagashree N. Akula, Ramu S. Vemanna, Raviswamy G. H. Math, Dhananjay D. Shinde, Xinyou Yin, Paul C. Struik, Udayakumar Makarla, Sheshshayee Sreeman
Summary: This study compared the response of drought-susceptible IR64 and drought-tolerant Apo rice genotypes under water limitation during grain filling. Apo showed better performance with lower reduction in photosynthetic rate and leaf temperature, as well as less impact on days to maturity, spikelet fertility, seed weight, and transpiration rate compared to IR64. Metabolomic profiling revealed distinct effects of water limitation on metabolite accumulation, with Apo showing upregulation of scavenging mechanisms and higher accumulation of amino acids, while IR64 had higher levels of carbohydrates. Overall, Apo exhibited a lower reduction in yield due to higher source capacity, better source to sink transport, and enhanced scavenging mechanisms.
PLANT PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Plant Sciences
V. S. Lekshmy, Preethi Vijayaraghavareddy, A. N. Nagashree, Vemanna S. Ramu, Venkategowda Ramegowda, Udayakumar Makarla, Sheshshayee Sreeman
Summary: Plants have evolved various adaptive mechanisms to cope with water-limited conditions, with acquired tolerance traits playing a significant role in drought adaptation. A study of genetic variability in acquired tolerance traits among rice germplasm accessions using a gradual stress progress protocol highlights the importance of these protective mechanisms in maintaining high spikelet fertility and yield under stress.
FRONTIERS IN PLANT SCIENCE
(2021)
Review
Agronomy
Maria Vera Jesus DA COSTA, Yamunarani RAMEGOWDA, Venkategowda RAMEGOWDA, Nataraja N. KARABA, Sheshshayee M. SREEMAN, Makarla UDAYAKUMAR
Summary: The simultaneous occurrence of drought and heat stress has a significant negative impact on rice yield, especially under upland conditions. The projected increase in global temperatures and reduced precipitation will increase the frequency and intensity of these stresses, posing a threat to rice production. Understanding the combined stress tolerance of rice under water-saving cultivation is essential for developing climate-resilient rice cultivars.
Article
Agronomy
Shivaramu Huchahanumegowdanapalya Sanjeevaiah, Kodandarama Shettygowdanadoddi Rudrappa, Mohankumar Thavakadahalli Lakshminarasappa, Lingaraj Huggi, Manjunatha Melekote Hanumanthaiah, Sowmya Dadireddihalli Venkatappa, Nagesha Lingegowda, Sheshshayee M. Sreeman
Summary: Annual, seasonal, and intra-seasonal variations in rainfall impact crop production from land preparation to achieving potential yield. Statistical analysis of 60 years rainfall in south interior Karnataka indicated temporal variability, with significant increases in certain months and seasons compared to others, highlighting the need for agronomic interventions for effective sowing dates. Additionally, the onset of cropping season was estimated based on soil-crop-water relations, emphasizing the importance of early planting to prevent crop losses due to early-season drought.
Review
Computer Science, Artificial Intelligence
Pradeep Hebbalaguppae Krishnashetty, Jasma Balasangameshwara, Sheshshayee Sreeman, Sujeet Desai, Archana Bengaluru Kantharaju
Summary: This study discusses the use of cognitive computing models for estimating ET0, with results showing that artificial neural network (ANN) approach outperforms others, in which second order neural network (SONN) is the most promising.
COGNITIVE SYSTEMS RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Maria Vera Jesus Da Costa, Venkategowda Ramegowda, Sheshshayee Sreeman, Karaba N. Nataraja
Summary: Two rice cultivars with differing spikelet sterility were studied under combined drought and heat stress, showing that AVT2-5315 had better yield due to improved pollen and spikelet fertility, possibly linked to increased levels of auxins and jasmonic acid in specific tissues. Further investigation into the regulatory mechanisms of these hormones is necessary for enhancing rice tolerance to combined stress.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Review
Agronomy
Ritesh Kumar, Rajeev N. Bahuguna, Manish Tiwari, Madan Pal, Viswanathan Chinnusamy, Sheshshayee Sreeman, Raveendran Muthurajan, S. V. Krishna Jagadish
Summary: This study identifies genomic regions and differentially expressed genes that may contribute to improving tolerance to combined biotic and heat stress in rice. The findings provide a framework for understanding the connections between rice response to heat stress and different biotic factors associated with yield. The results have important implications for enhancing rice resilience in the face of climate change and biotic stresses.
THEORETICAL AND APPLIED GENETICS
(2022)
Article
Plant Sciences
V. S. Lekshmy, Preethi Vijayaraghavareddy, Karthik S. Nanaiah, Sheshshayee Sreeman
Summary: Drought tolerance has always been a focus in agronomic research for maintaining yield under water-limited conditions. However, for sustained crop improvement, a trait-based breeding program should be prioritized. In water-limited conditions, genetic diversity in root systems and acquired tolerance traits (ATTs) is crucial for increasing yield.
PLANT PHYSIOLOGY REPORTS
(2022)
Article
Plant Sciences
Pushpa Doddaraju, Prathibha M. Dharmappa, Aarthy Thiagarayaselvam, Preethi Vijayaraghavareddy, Raju Bheemanahalli, Priyanka A. Basavaraddi, Mohan Kumar V. Malagondanahalli, Sumanth Kambalimath, Hirekodathakallu V. Thulasiram, Sheshshayee M. Sreeman
Summary: A study identified the genetic variability in acquired tolerance traits (ATTs) among rice germplasm accessions and revealed their importance in protecting growth and productivity under water-limited conditions. Through various approaches including physiological screens, association mapping, and metabolomics, the study found significant marker-trait associations and discovered tolerance-related metabolites that are crucial for cellular functions and photosynthetic capacity. The research also identified genes controlling metabolic pathways related to osmolites and antioxidants, providing potential for translational crop improvement activities.
PHYSIOLOGIA PLANTARUM
(2023)
Proceedings Paper
Computer Science, Artificial Intelligence
H. K. Pradeep, Prabhudev Jagadeesh, M. S. Sheshshayee, Desai Sujeet
INTELLIGENT COMPUTING AND COMMUNICATION, ICICC 2019
(2020)