Search Results (51)

Faba bean (Vicia faba L.) is a high-protein legume limited by its sensory profile and antinutritional factors like RFOs (Raffinose Family Oligosaccharides). The impact of solid-state fermentation (SSF) with Saccharomyces cerevisiae on properties of starch-(SF) and protein-rich (PF) faba bean flours was investigated. Proximate composition, amino acid profile, digestible carbohydrates, organic acid contents, and techno-functional properties were determined. Sensory properties of SF- and PF-based crepes were also assessed. SSF reduced digestible carbohydrates by 10% (SF) and 22% (PF). RFOs concentration decreased by 39% in SF after SSF. Malic and acetic acids increased in both fractions. In PF, glutamic and aspartic acids increased (14.09 and 8.41%, respectively), whereas lysine decreased, suggesting protein structural modifications without compromising nutritional quality. Water absorption capacity rose by 12.41% (SF) and 6.7% (PF), while oil absorption capacity improved only in SF (22.63%). Water solubility decreased by 43.78% and 23.76% in SF and PF. Finally, compared to crepes made with unfermented flour, those prepared with fermented PF received a global acceptance 48.50% more favorable. These findings highlight SSF with S. cerevisiae as a promising strategy to improve sensory properties and expand the application of faba bean flour fractions as functional ingredients in plant-based food products. Full article

The plant-based diets market has grown in popularity over recent decades and is projected to reach USD 27 billion by 2030. Innovative systems such as intercropping, defined as growing two or more crop species in proximity, are promising contributors to the advancement of sustainable agriculture by improving resource efficiency, enhancing crop resilience, and cutting down the need for chemical inputs. However, legume seed lots grown under intercropping versus monocropping systems differ in composition, which, in turn, can influence seed flour quality. Furthermore, antinutritional properties of legumes, such as phytic acid, condensed tannins (CTs), and raffinose family oligosaccharides (RFOs), limit their utilisation in product formulation. Therefore, the purpose of the study was to reduce these antinutritional compounds for utilisation of the intercropped legume flour in bakery products. A harvest of intercropped peas and faba bean mix (IM) obtained from Irish farmers was soaked (S) for 8 and 16 h and germinated (G) for 24, 48, and 72 h. Non-germinated intercropped mix (IM) was used as a control. All flours were subsequently used to substitute for wheat flour and fortify wheat-based cakes. The 72 h germinated intercropped mix (pea bean; 95.5:4.5) flour showed significantly (p < 0.05) lower levels of antinutritional compounds than the non-germinated intercropped flour. Raffinose, stachyose, and verbascose contents were reduced by 43%, 38%, and 46%, respectively, while phytic acid and condensed tannins decreased by 32% and 57%, respectively. The germination process also reduced the green hue (a*) from −8.37 to −6.49 and enhanced levels of soluble dietary fibre by 2.67% of the flour, while improving their suitability for bakery applications. Wheat-based cakes fortified with germinated and non-germinated intercropped legume flours showed a significant enhancement in protein and soluble dietary fibre contents. Compared with the control cake, protein content increased from 9.52 to 12.80%, while soluble dietary fibre content increased from 0.47 to 1.99% in the fortified cakes. Cakes containing up to 40% germinated flour (G72) showed comparable specific volume values 1.84–1.86 mL/g) and slice brightness (112.50–94.23) to the control cake. Additionally, cakes formulated with 40% intercropped flour showed significantly lower condensed tannin and phytic acid contents (p < 0.05), with reductions of 38% and 31.38%, respectively. Samples containing intercropped legume flours proved suitable for bakery applications, supporting up to 40% substitution in wheat-based cakes, and the germination process was effective in reducing antinutritional properties in intercropped legume flour fortified cakes. Full article

Germination of fenugreek (Trigonella foenum-graecum L.) seeds causes degradation of some antinutritional compounds. At the same time, the content of dietary important compounds, including some carbohydrates, in the sprouts increases. The aim of this study was to investigate changes in the soluble carbohydrate profile during germination and growth of fenugreek sprouts in the roots, hypocotyl and cotyledons. Furthermore, we assessed the effect of cold stress and desiccation on the carbohydrate profile in the main parts of the sprouts. Gas chromatography analyses of soluble carbohydrates showed that fenugreek seeds and sprouts contained sixteen soluble carbohydrates. In dry seeds, the main saccharides were raffinose family oligosaccharides (RFOs), sucrose and d-pinitol. During fenugreek germination, the drastic decomposition of RFOs and galactosides of cyclitols occurred faster in the embryonic axis than in the cotyledons. This was accompanied by an increase in the concentrations of monosaccharides and sucrose, as well as d-pinitol and myo-inositol in the developing hypocotyl and roots. Both examined stresses increased sucrose and raffinose concentration in cotyledons and roots, but in the hypocotyl similar changes were observed only under desiccation. The process of desiccation did not affect the d-pinitol content in the cotyledons of fenugreek sprouts, slightly reduced the content in the hypocotyl, but increased its level in the roots. Applied cold stress did not affect the content of d-pinitol and myo-inositol in the cotyledons and hypocotyl of fenugreek sprouts and only slightly reduced their level in the roots. The obtained results indicate different responses of fenugreek sprout organs to vegetation conditions caused by cold and/or desiccation stress. The practically insignificant effect of cold storage and desiccation on the level of d-pinitol and myo-inositol in fenugreek sprouts is new information that will probably be important for consumers. Full article

Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied individually or in consortia, resulted in significant microbiological, nutritional, and aromatic changes. The fastest acidification (pH 3.9) and the most effective control of Enterobacteriaceae (<4 log CFU/g after 48 h) were observed in samples containing Lactiplantibacillus plantarum LP23, both as a monoculture and in combination with Debaryomyces hansenii Y15A. Peptide content significantly increased in all fermented samples compared to the control, with a synergistic effect in the co-culture Yarrowia lipolytica Y3 + Lacticaseibacillus paracasei L (around 230%). A pronounced reduction in raffinose-family oligosaccharides was observed, especially in the consortia Y. lipolytica Y3 + Lcb. paracasei L and D. hansenii Y15A + Lacp. plantarum LP23 (0.11–0.16 mmol/100 g). Samples with lower total volatile levels showed higher olfactory acceptability due to a marked reduction in aldehydes (up to 70–95% vs. control), and a balanced accumulation of alcohols, esters, ketones, and organic acids. Overall, LAB–yeast consortia effectively enhanced the nutritional quality, safety, and sensory properties of chickpea flour, supporting its use as a functional ingredient in plant-based foods. Full article

This study aimed to assess the variation, genetic architecture, and genome-enabled prediction of traits with nutritional and health relevance in 156 pea (Pisum sativum L.) accessions of diverse geographic origins. The traits included the total phenolic compounds (TPCs), two saponins (Ssβg, Ss1), sucrose, three raffinose-family oligosaccharides (RFOs), and the in vitro antioxidant activity (AA). An analysis of variance revealed significant effects of regional germplasm pools for all traits. Accessions from West Asia showed the highest TPC and AA levels, while those from the East Balkans and the UK displayed the lowest values. High saponin and RFO concentrations characterized accessions from Germany and the UK. Correlation and PCA analyses highlighted strong associations within compound classes and an overall negative relationship between TPCs/AA and saponins/RFOs. The accessions were clustered into seven metabolically distinct groups, partially reflecting their geographic origin. The linkage disequilibrium decayed rapidly (average of 4.7 kb). A GWAS based on 10,249 SNP markers identified 37 significant SNPs, 35 within annotated genes, associated with the metabolites, indicating a polygenic genetic architecture. Genomic prediction models showed a moderately high predictive ability (>0.40) for all traits except the raffinose content. Our findings can support line selection and the identification of genetic resources with a desired level of secondary metabolites. Full article

Pulses (edible dry seeds from legumes) are among the most important crops worldwide. These legumes contain a diverse range of carbohydrates, some of which, such as RFOs (raffinose family oligosaccharides), are considered antinutritional factors due to their negative impact on digestion. An analytical method based on high-power ultrasound-assisted extraction and HPLC analysis was developed and validated for the quantitative determination of soluble carbohydrates (verbascose, stachyose, raffinose, sucrose, galactinol, glucose, galactose, fructose, and myo-inositol) in common beans (Phaseolus vulgaris) and peas (Pisum sativum). The proposed method is fast (extraction time: 1 min), reproducible (RDS: 6.9%), accurate (97.5%), and environmentally sustainable. The method was applied to local collections of P. vulgaris (n = 12) and P. sativum (n = 34), revealing similar qualitative profiles but notable quantitative differences. In P. vulgaris, sucrose and stachyose were predominant, while in P. sativum, verbascose stood out. The total sugar content was higher in peas, especially in commercial varieties, which also showed elevated sucrose levels. Some local varieties combined high sugar content with favorable relative levels between RFOs and other sugars, making them valuable candidates for breeding programs. Linear discriminant analysis enabled classification and prediction of species and varieties, confirming the usefulness of soluble carbohydrates as tools for characterizing these plant materials. Full article

Pulses are recognized as sustainable foods due to their high nutritional density, low environmental footprint, and versatility as plant-based ingredients. Fermentation has emerged as a powerful bioprocessing tool to further enhance nutritional, sensory, techno-functional, and health-promoting properties of pulses. This review summarizes recent advances in the fermentation of commonly consumed pulses using lactic acid bacteria, yeasts, molds, and co-fermentation microorganism consortia, focusing on the biochemical mechanisms underlying changes in their nutritional and bioactive potential. Microbial metabolism (i.e., α-galactosidase and phytase activity) reduces antinutritional factors, such as raffinose family oligosaccharides and phytic acid, while promoting the release of bound nutrients and bioactive compounds as phenolics, increasing their bioaccessibility and bioactivity. Microbial amylases change the carbohydrate profile by decreasing simple sugars, modifying starch digestibility, and favoring resistant starch production. Microbial lipases remodel lipids, improving the fatty-acid distribution and nutritional value. Protein hydrolysis by microbial proteases enhances digestibility and generates bioactive peptides with antioxidant and antihypertensive properties, among others. Co-fermentation systems offer additional opportunities to tailor metabolic outcomes, facilitating positive symbiotic interactions between microorganisms. Overall, fermentation represents a key technology to unlock the full potential of pulses as next-generation ingredients, supporting the development of nutritious, functional, and sustainable foods for future food systems. Full article

Dongxiang wild rice (DXWR, Oryza rufipogon Griff.), the northernmost known wild rice species, exhibits exceptional tolerance to combined low-temperature and anaerobic stress during seed germination, providing a unique model for understanding plant adaptation to complex environmental constraints. Here, we employed an integrated multi-omics approach combining genomic, transcriptomic, and metabolomic analyses to unravel the synergistic regulatory mechanisms underlying this tolerance. Genomic comparative analysis categorized DXWR genes into three evolutionary groups: 18,480 core genes, 15,880 accessory genes, and 6822 unique genes. Transcriptomic profiling identified 10,593 differentially expressed genes (DEGs) relative to the control, with combined stress triggering the most profound changes, specifically inducing the upregulation of 5573 genes and downregulation of 5809 genes. Functional characterization revealed that core genes, including DREB transcription factors, coordinate energy metabolism and antioxidant pathways; accessory genes, such as glycoside hydrolase GH18 family members, optimize energy supply via adaptive evolution; and unique genes, including specific UDP-glycosyltransferases (UDPGTs), confer specialized stress resilience. Widely targeted metabolomics identified 889 differentially accumulated metabolites (DAMs), highlighting significant accumulations of oligosaccharides (e.g., raffinose) to support glycolytic energy production and a marked increase in flavonoids (153 compounds identified, e.g., procyanidins) enhancing antioxidant defense. Hormonal signals, including jasmonic acid and auxin, were reconfigured to balance growth and defense responses. We propose a multi-level regulatory network based on a “core-unique-adaptive” genetic framework, centered on ERF family transcriptional hubs and coordinated through a metabolic adaptation strategy of “energy optimization, redox homeostasis, and growth inhibition relief”. These findings offer innovative strategies for improving rice stress tolerance, particularly for enhancing germination of direct-seeded rice under early spring low-temperature and anaerobic conditions, by utilizing key genes such as GH18s and UDPGTs, thereby providing crucial theoretical and technological support for addressing food security challenges under climate change. Full article

High potential is attributed to the concomitant use of probiotics and prebiotics in a single food product, called “synbiotics”, where the prebiotic component distinctly favours the growth and activity of probiotic microbes. This study implemented a detailed comparison between the prebiotic effect of Fructooligosaccharides (FOSs) and Raffinose family oligosaccharides (RFOs) on the viable count of bacteria, hydrolysis into monosaccharides, the biosynthesis of short-chain fatty acids and sensory attributes of soymilk fermented with 1% (v/v) co-cultures of Lacticaseibacillus rhamnosus JCM1136 and Weissella confusa 30082b. The highest viable count of 1.21 × 10⁹ CFU/mL was observed in soymilk with 3% RFOs added as a prebiotic source compared with MRS broth with 3% RFOs (3.21 × 10⁸) and 3% FOS (6.2 × 10⁷ CFU/mL) when replaced against glucose in MRS broth. Raffinose and stachyose were extensively metabolised (4.75 and 1.28-fold decrease, respectively) in 3% RFOs supplemented with soymilk, and there was an increase in glucose, galactose, fructose (2.36, 1.55, 2.76-fold, respectively) in soymilk supplemented with 3% FOS. Synbiotic soymilk with 3% RFOs showed a 99-fold increase in methyl propionate, while the one supplemented with 3% FOS showed an increase in methyl butyrate. The highest acceptability based on the sensory attributes was for soymilk fermented with 2% RFOs + 2% FOS + 2% table sugar + 1% vanillin (7.87 ± 0.52) with high mouth feel, product consistency, taste, and flavour. This study shows that the simultaneous administration of soy with probiotic bacteria and prebiotic oligosaccharides like FOSs and RFOs enhance the synergistic interaction between them, which upgraded the nutritional and sensory quality of synbiotic soymilk. Full article

The long-term storage of forest tree seeds holds critical significance for ecological restoration, forest resource conservation, and the sustainable development of forestry. In the context of plant biodiversity conservation, enhancing seed storability to achieve efficient utilization has garnered widespread attention. Seed storability, as a complex quantitative trait, is influenced by the combined effects of intrinsic seed characteristics and external environmental factors. The complexity of this issue presents significant challenges in maintaining seed longevity, particularly in the conservation of seeds from endangered species. This review discusses the essential factors affecting seed storability and the main causes of seed aging. It emphasizes the roles of molecular mechanisms, including raffinose family oligosaccharide (RFO), heat shock protein (HSP), late embryogenesis abundant (LEA) proteins, seed storage proteins (SSPs), and hormonal regulation, in modulating seed storability. Additionally, the evaluation criteria and methodologies for assessing seed storability are elaborated. The review highlights future research challenges, aiming to provide a comprehensive scientific foundation and practical guidance to improve seed storability. This will offer theoretical support for the sustainable management of forest resources. Full article

Oligosaccharides containing galactosyl moieties belong to two main groups: raffinose family oligosaccharides (RFO, α-GOS) and lactose-type β-galactooligosaccharides (β-GOS), both well-known for their prebiotic effect. The present review investigates the vast amounts of recent research on the structures of GOS and their beneficial impact. It focuses on the molecular interactions between GOS and probiotics in vitro and in vivo, the enzymology of the processes, and the genetic prerequisites for the synthesis and degradation of GOS by probiotic bacteria. The preferences of probiotic strains belonging to the Bifidobacterium and Lactobacillus genera are elucidated to form and degrade GOS of a certain length, structure, and linkages between monomers. A brief overview of the industrial production of β-GOS by natural and recombinant strains included the methods and production efficiency evaluation. Full article

Drought is one of the most serious abiotic stresses in citrus plantations. It is thus imperative to fully understand the drought-resistant mechanisms in these plants. Here, RNA-seq was used to analyze the transcriptomic changes in the roots of Poncirus trifoliata, a widely used rootstock in citrus plantations, under a 72-day soil drought and a 7-day recovery stage. Our results showed that the genes upregulated under drought were only enriched in the galactose metabolism and protein processing in endoplasmic reticulum pathways. In the galactose metabolism pathway, four genes related to the synthesis of raffinose family oligosaccharides, which act as osmoprotectants and ROS scavengers, were significantly upregulated under long-term drought. Several heat-shock protein (HSP) family genes were significantly upregulated under drought, leading to increased levels of HSPs to alleviate the endoplasmic reticulum-associated degradation of misfolded proteins induced by drought stress. Some other upregulated genes under drought, like late embryogenesis-abundant family genes and lipid transfer protein family genes, might also be crucial to the drought resistance of P. trifoliata roots. MSYJ196370 (heat-shock factor family gene) was the top hub gene in the protein–protein interaction analysis of upregulated genes under drought. These findings supplement the transcriptomic response of P. trifoliata root under long-term drought stress. Full article

Raffinose family oligosaccharides (RFOs) are known to benefit plants under stress conditions; however, the role of exogenous raffinose in seed germination remains poorly understood. In this study, we investigated the potential role of raffinose in promoting seed germination and elucidated the underlying mechanisms. The results showed that artificial aging significantly reduced the germination rate and vigor of waxy corn seeds. Conversely, exogenous raffinose significantly enhanced the germination of these artificially aged seeds. Exogenous raffinose significantly reduced the levels of reactive oxygen species (O₂⁻ and H₂O₂) and enhanced the activity of antioxidant enzymes, including superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT). Additionally, the levels of α-galactosidase (α-GAL) and raffinose synthase (RAFS) were significantly elevated in raffinose-treated aged seeds. These findings suggest that exogenous raffinose induces the expression of α-GAL and RAFS, thereby providing energy and reducing excessive reactive oxygen species (ROS), which in turn promotes the germination of artificially aged seeds. This study provides a theoretical foundation for enhancing seed vigor and extending seed longevity in crop management. Full article

The plant AT protein and zinc-binding protein (PLATZ) genes, a novel cluster of plant-specific zinc-finger-dependent DNA-binding proteins, play a crucial role in regulating stress response and plant development. However, there has been little study focus on the role of the cucumber PLATZ family in assimilating loading in leaves. (1) In this study, a total of 12 PLATZ genes were identified from the cucumber genome. The cucumber PLATZ genes were clustered into five groups, and unevenly distributed on five chromosomes. A single pair of cucumber PLATZ genes underwent segmental duplication. (2) The results of genome-wide expression analysis suggested that the cucumber PLATZ genes were widely expressed in a wide range of cucumber tissues, with three PLATZ (PLATZ2, PLATZ6, and PLATZ12) genes exhibiting high expression in the vascular tissues of cucumber leaves. PLATZ2, PLATZ6, and PLATZ12 proteins were primarily located in cytomembrane and nucleus. (3) In VIGS-PLATZ6 plants, the expression of Galactinol synthase 1 (GolS1) and STACHYOSE SYNTHASE (STS), two genes involved in the synthesis of raffinose family oligosaccharides (RFOs) were observed to be decreased in cucumber leaves. In conclusion, the comprehensive analysis of the cucumber PLATZ family and the preliminary functional verification of PLATZ6 lay the foundation for the molecular and physiological functions of cucumber PLATZ genes. Full article

Tomato fruit ripening is an elaborate genetic trait correlating with significant changes at physiological and biochemical levels. Sugar metabolism plays an important role in this highly orchestrated process and ultimately determines the quality and nutritional value of fruit. However, the mode of molecular regulation is not well understood. Galactinoal-sucrose galactosyltransferase (GSGT), a key enzyme in the biosynthesis of raffinose family oligosaccharides (RFOs), can transfer the galactose unit from 1-α-D-galactosyl-myo-inositol to sucrose and yield raffinose, or catalyze the reverse reaction. In the present study, the expression of SlGSGT2 was decreased by Potato Virus X (PVX)-mediated gene silencing, which led to an unripe phenotype in tomato fruit. The physiological and biochemical changes induced by SlGSGT2 silencing suggested that the process of fruit ripening was delayed as well. SlGSGT2 silencing also led to significant changes in gene expression levels associated with ethylene production, pigment accumulation, and ripening-associated transcription factors (TFs). In addition, the interaction between SlGSGT2 and SlSPL-CNR indicated a possible regulatory mechanism via ripening-related TFs. These findings would contribute to illustrating the biological functions of GSGT2 in tomato fruit ripening and quality forming. Full article