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Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
The protein content in buckwheat varies from 6.4 to 13.5%. It is suitable for celiac patients since albumins (12.5%) and globulins (64.5%) are the dominant fractions with very low amounts of prolamin (2.9%) and glutelin (8%) [12]. It is a superior source of the essential amino acids like lysine and arginine, which are generally limiting in conventional cereals. Its strong cholesterol-lowering capacity is attributed to low ratios of methionine/ glycine and lysine/arginine [105]. The biological values of buckwheat proteins are high (90.5–93.1%) due to the richness of essential amino acids but its true digestibility is low (78.8%–79.9%) due to presence of dietary fiber and tannins in higher amounts [12].
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
The pulp constitutes 85.4% (average) of the whole fruit and contains 6 to 7% total solids. Analyses of the edible portions of green and ripe fruits gave the following values: green fruit — consisting of 92.8% moisture, 1.9% protein, 0.1% fat, 4.5% carbohydrate, and 0.7% mineral matter; 20 mg calcium, 40 mg phosphorus, 2.4 mg iron, 320 IU carotene (as vitamin A), 69 μg thiamine, 0.4 mg nicotinic acid, 60 μg riboflavin, and 31 mg/100 g ascorbic acid. The ripe fruits contain 94.5% moisture, 1.0% protein, 0.1% fat, 3.9% carbohydrate, and 0.5% mineral matter; 10 mg calcium, 20 mg phosphorus, 0.1 mg iron, 320 IU carotene (as vitamin A), 120 μg thiamine, 0.4 mg nicotinic acid, 60 μg riboflavin, 32 mg/ 100 g ascorbic acid. Tomatoes contain folic acid, pantothenic acid, biotin, vitamin K, and inhibitols, related to vitamin E. Ripe tomatoes contain glucose and fructose as principal sugars, with some sucrose and ketoheptose, raffinose occurring in the ripe fruit. Polysaccharides include cellulose, pectin, an araban-galactan mixture, and a xylan-rich fraction. Ripe and unripe fruits contain all essential amino acids, except tryptophan; cystine, tyrosine, aspartic acid, glutamic acid, serine, glycine, γ-aminobutyric acid, and pipecolic acid have also been identified. A globulin is also present. Carotenoids, beta-carotene, and lycopene constitute the chief coloring matters of tomato. Lycopene is absent in green tomato and appears when the fruit begins to turn red. Several other coloring principles, e.g., neolycopene A, neolycopene B, prolycopene, alpha-, gamma-, and χ-carotenes, neo-beta-carotene B, neo-beta-carotene U, lycoxanthine, phytofluene, and neurosporene have been reported. Minerals present in fresh ripe tomatoes are 2.8 mg sodium, 288 potassium, 13.3 calcium, 11.0 magnesium, 0.43 iron, 0.10 copper, 21.3 phosphorus, 10.7% sulfur, and 51.0 mg/100 g chlorine; traces of aluminum, manganese, cobalt, zinc, boron, arsenic, and iodine are reported. Seeds contain 8.95% moisture, 27.62% protein, 24.40% fat, 0.56% lecithin, 21.41% N-free extracts, 13.60% fiber, and 4.02% ash. Seed oil contains 14.7 to 18.0% saturated acids (C16,22) and 76.1 to 80.6% unsaturated acids (mainly oleic and linoleic). Tomato seeds contain 2 globulins; albumin and glutelin are absent. Arginine is the principal amino acid present in the globulins (alpha-globulin, 13.97%, and beta-globulin, 10.65%); other amino acids present in alpha- and beta-globulins are 1.28 and 1.14 cystine; 1.15 and 1.45 tryptophan; 1.16 and 3.80 lysine; and 4.89 and 6.35% histidine.
A review on the relationship between gluten and schizophrenia: Is gluten the cause?
Published in Nutritional Neuroscience, 2018
Can Ergün, Murat Urhan, Ahmet Ayer
Celiac disease is a lifelong auto-immune disease diagnosed in patients who possess a genetic predisposition which shows susceptibility to gluten and disruptions in the small intestine. Gluten is found in wheat, barley, oat, and rye. Gluten is characterized as a protein, which stores prolamin and glutelin. The majority of proteins in foods that are responsible for immunological reactions, which lead to the onset of celiac disease, are prolamins. Prolamins are found in varying forms in several grains, such as gliadin in wheat, hordein in barley, secalin in rye, and zein in corn. Gliadin is an essential monomeric protein with a molecular weight ranging between 28 000 and 55 000. It consists of four types: α-, β-, Ɣ-, and ω-. They have high amounts of glutamine and are resistant to gastrointestinal proteolytic enzymes. The most toxic form of gliadin, α-gliadin 33mer, is one of the digestion-resistant gluten peptides that show high reactivity for isolated celiac T cells. It is the main immune-dominant toxic peptide. Other significant types that show toxic effects are α-gliadin p31–43.8–11
Overview on zein protein: a promising pharmaceutical excipient in drug delivery systems and tissue engineering
Published in Expert Opinion on Drug Delivery, 2018
Zea maysL. or corn is one of the most important crops for all populations throughout the world. It comprises high nutritive values due to the existence of several components including the proteins. It has from 6% to 12% protein based on its dry weight. Seventy-five percent of this protein lies in the tissues of endosperm while the 25% remaining are divided between the germ and barn. Corn protein is differentiated into four types, namely, albumins, globulins, glutelin, and zein [8]. John Gorham named zein in 1821. He was able to isolate and identify it in Zea on the same year [22]. It is mainly in the endosperm and believed to belong to prolamines protein class having a molecular weight of about 40 kDa [23]. However, a more recent study showed that α and δ zein are the only ones considered as prolamine proteins while β and γ zein are considered glutelin [24]. Although it has a low nutritive value as it lacks essential amino acids as lysine and tryptophan, zein comprises in its content several peptides that differ in solubility and molecular weights, and it is rich in glutamic acid, leucine, proline, and alanine [25]. The presence of these large molecular weight peptides renders it hydrophobic [26]. Pure zein is odorless, tasteless solid, water insoluble, alcohol soluble, biologically biodegradable, and most of all is edible [27]. These properties allowed for the diverse utility of zein in several industrial fields.
Transgenic rice seeds expressing altered peptide ligands against the M3 muscarinic acetylcholine receptor suppress experimental sialadenitis-like Sjögren’s syndrome
Published in Modern Rheumatology, 2020
Hanae Kudo, Hiroto Tsuboi, Hiromitsu Asashima, Hiroyuki Takahashi, Yuko Ono, Saori Abe, Fumika Honda, Yuya Kondo, Yuhya Wakasa, Fumio Takaiwa, Makoto Takano, Minoru Matsui, Isao Matsumoto, Takayuki Sumida
We previously demonstrated its suppressive activity of N1-APL7 against MIS [14]. In this study, we generated transgenic rice plants expressing the N1 peptide and N1-APL7 as fusion proteins with glutelin in their endosperm to create a rice powder for oral administration. We detected the accumulation of transgene products by means of SDS-PAGE and immunoblot analysis using anti-glutelin antibodies (Figure 1(B,C)). Transgene products were detected as glutelin precursors and acidic subunits in the transgenic rice seeds. The estimated accumulated amounts of N1 and N1-APL7 in the transgenic rice seeds were approximately 543.9 µg/g seeds for N1 and 583.8 µg/g seeds for N1-APL7 (Figure 1(D)).