Garg Shivanshu, Gairola Kanchan, Punetha Himanshu, Gangola Saurabh
Department of Biochemistry, College of Basic Sciences and Humanities, GBPUAT, Pantnagar 263145, Uttarakhand, India.
Department of Microbiology, Graphic Era University, Dehradun 248001, Uttarakhand, India.
Foods. 2024 Dec 20;13(24):4130. doi: 10.3390/foods13244130.
The present investigation deals with comparisons drawn among three types of different mustard seed coat colors, namely, Black (), Brown (), and White (), with respect to protein's bio-availability through pepsin digestibility, with and without the involvement of major anti-nutritional factors (glucosinolate type AITC, Allylisothiothiocyanate) and relative food functions. These are validated by means of crude protein determination, precipitated protein isolate preparation for evaluating the fat absorption capacity (FAC), emulsifying activity (EA), emulsion stability (ES), whippability, foam stability (FS), the nitrogen solubility index (NSI), and the protein dispersibility index (PDI). The results indicate that the partial removal of glucosinolates from brown mustard (0.91 to 0.31%), black mustard (0.74 to 0.31%), and white mustard (0.58 to 0.30%) improved protein's digestibility, as analyzed through a pepsin assay, with values of 12.84, 12.60, and 4.53% in brown, black, and white mustard, respectively. Among functional properties, the highest FAC, whippability, foam stability, and NSI values were noted in the brown mustard seed meal, derived from precipitated protein isolates, while EA and PDI were the highest in white mustard seeds, and black seeds possessed the highest ES value. Interestingly, these mustard seed meals are limited in their consumption, albeit by virtue of the different phytochemical and food functional parameters that are being elucidated here. The present research shows the relevance of different food functional properties and the presence of anti-nutritional factors, and uses protein-digestibility tests, which are important deciding parameters for enhanced food consumption in animal diets. Additionally, targeted molecular and protein-protein docking results revealed how and why the mustard seed meals are limited in their consumption by virtue of various metabolite interactions. This thereby opens the gateways to many required in vivo and in silico future research insights among AITC-pepsin, AITC-myrosinase, pepsin-myrosinase, and cruciferin-myrosinase complexes. Consequently, the metabolic pathways governing AITC involved in the glucosinolate-myrosinase system need to be studied in depth for a better understanding of in vivo AITC metabolism. This knowledge can guide future studies in improving the health benefits of mustard seeds and seed meals while addressing their consumption limitations.
本研究针对三种不同芥菜籽种皮颜色，即黑色（）、棕色（）和白色（），通过胃蛋白酶消化率来比较蛋白质的生物利用率，同时考虑主要抗营养因子（硫代葡萄糖苷类型的异硫氰酸烯丙酯，AITC）是否参与以及相关食品功能。通过粗蛋白测定、制备沉淀蛋白分离物以评估脂肪吸收能力（FAC）、乳化活性（EA）、乳化稳定性（ES）、搅打性、泡沫稳定性（FS）、氮溶解指数（NSI）和蛋白质分散指数（PDI）对上述内容进行验证。结果表明，从棕色芥菜籽（从0.91%降至0.31%）、黑色芥菜籽（从0.74%降至0.31%）和白色芥菜籽（从0.58%降至0.30%）中部分去除硫代葡萄糖苷后，通过胃蛋白酶检测分析可知，蛋白质的消化率有所提高，棕色、黑色和白色芥菜籽中的消化率分别为12.84%、12.60%和4.53%。在功能特性方面，从沉淀蛋白分离物中获得的棕色芥菜籽粕的FAC、搅打性最高，泡沫稳定性和NSI值也最高，而EA和PDI在白色芥菜籽中最高，黑色芥菜籽具有最高的ES值。有趣的是，尽管根据此处阐明的不同植物化学和食品功能参数来看，这些芥菜籽粕的消费量有限。本研究表明了不同食品功能特性和抗营养因子的存在，并采用了蛋白质消化率测试，这是决定动物饲料中食品消费量增加的重要参数。此外，有针对性的分子和蛋白质 - 蛋白质对接结果揭示了芥菜籽粕因各种代谢物相互作用而在消费量上受限的方式和原因。这从而为AITC - 胃蛋白酶、AITC - 黑芥子酶、胃蛋白酶 - 黑芥子酶和十字花科蛋白 - 黑芥子酶复合物之间许多所需的体内和计算机模拟未来研究见解打开了大门。因此，需要深入研究硫代葡萄糖苷 - 黑芥子酶系统中涉及的AITC代谢途径，以便更好地理解体内AITC代谢。这些知识可为未来研究提供指导，在解决芥菜籽和籽粕消费限制的同时，提高其对健康的益处。
