Extraction and Characterization of Proteins from Pachyrhizus ahipa Roots: an Unexploited Protein-Rich Crop.

Pachyrhizus ahipa is an unexploited crop known to be rich in proteins compared to other edible roots and tubers. These proteins are not prolamins, thus ahipa represents an interesting new source of ingredients for gluten-free foods. In this work, ahipa proteins (AP) were extracted and partially characterized in pursuit of their use as food ingredients. The effect of ultrasound treatment on protein extraction efficiency was evaluated. AP were characterized by their size, amino acid composition, surface hydrophobicity, intrinsic fluorescence, FTIR spectra, solubility, and thermal and emulsifying properties. AP were efficiently removed from the vegetal tissue using PBS or water, regardless of the use of ultrasound, but not easily recovered by precipitation. This protein fraction was composed of small proteins, with sizes ranging from 9 to 30 kDa, and highly polar. AP resulted particularly rich in aspartic acid (59% of the total amino acid content), for which they can be classified as Asp-rich proteins. Their elevated content of acidic groups was evidenced in the ATR-FTIR spectrum. The amide I band deconvolution as well as the low surface hydrophobicity and denaturation enthalpy indicated that these proteins are mainly unordered structures. The emulsifying properties of AP were enhanced when the concentration was increased from 0.1 to 1% (w/v) but resulted lower than those of soy protein. The high polarity, small size, and low isoelectric point make AP particularly suitable for acidic food matrices.

Fermentation and drying effects on bread-making potential of sour cassava and ahipa starches.

Cassava sour starch is a gluten-free product obtained by natural fermentation and sun-drying that outstrips the native starch baking expansion properties. Although maize starch has been subjected to a similar process, this desirable feature could not be achieved. Ahipa, an unexploited tuberous root, renders starch with relatively low gelatinization temperature and amylose content, like that of cassava. The aim of this work was to study the characteristics and technological properties of ahipa starch subjected to different fermentation processes and drying methods (oven- or sun-drying) and compare the bakery quality of its derived products to those from fermented cassava starches. Ahipa starch followed similar fermentation paths to those followed by cassava's, and sun-drying significantly reduced the content of the resultant lactic and butyric acids. Rheological behavior of starch pastes as well as moisture content and hardness of the doughs obtained from fermented and sun-dried ahipa starches differed from those of cassava. Sun-light exposure resulted detrimental for the expansion properties of ahipa sour starches, while the native one showed baking expansion properties like those of fermented sun-dried cassava starch. Thus, ahipa starch represents an interesting ingredient for the elaboration of gluten-free baked products.

Starch extraction process coupled to protein recovery from leguminous tuberous roots (Pachyrhizus ahipa).

The objective of this work was to fit together the starch extraction from Pachyrhizus ahipa roots and the recovery of the proteins present in these storage organs, making an improved use of this novel raw material. The replacement of water by buffer PO4(-3)/NaCl as solvent in the first extraction steps improved protein extraction without lowering the starch yield. The starches obtained from the traditional and the proposed methods exhibited some differences in appearance and technological and thermal properties, which were endorsed to the adjustment in the methodology of extraction rather than to the use of buffer as solvent. Thus, P. ahipa starch obtaining procedure could be coupled to protein extraction with a minimum change in the methodology. This innovation did not significantly shift the characteristics of the starch obtained and allowed to obtain a protein yield of 135.7mg BSA equivalent protein/100g of fresh roots.

Characterization of smart auto-degradative hydrogel matrix containing alginate lyase to enhance levofloxacin delivery against bacterial biofilms.

The aim of the present work is the characterization of smart auto-degradable microspheres composed of calcium alginate/high methoxylated pectin containing an alginate lyase (AL) from Sphingobacterium multivorum and levofloxacin. Microspheres were prepared by ionotropic gelation containing AL in its inactive form at pH 4.0. Incubation of microspheres in Tris-HCl and PBS buffers at pH 7.40 allowed to establish the effect of ion-chelating phosphate on matrix erodability and suggested an intrinsically activation of AL by turning the pH close to neutrality. Scanning electron and optical microscopies revealed the presence of holes and surface changes in AL containing microspheres. Furthermore, texturometric parameters, DSC profiles and swelling properties were showing strong changes in microspheres properties. Encapsulation of levofloxacin into microspheres containing AL showed 70% efficiency and 35% enhancement of antimicrobial activity against Pseudomonas aeruginosa biofilm. Levofloxacin release from microspheres was not changed at acidic pH, but was modified at neutral pH in presence of AL. Advantageously, only gel matrix debris were detectable after overnight incubation, indicating an autodegradative gel process activated by the pH. Absence of matrix cytotoxicity and a reduction of the levofloxacin toxicity after encapsulation were observed in mammalian CHO-K1 cell cultures. These properties make the system a potent and versatile tool for antibiotic oral delivery targeted to intestine, enhancing the drug bioavailability to eradicate bacterial biofilm and avoiding possible intestinal obstructions.

Characterization and stability analysis of biopolymeric matrices designed for phage-controlled release.

Alginate and low methoxylated pectin gel matrices emulsified with oleic acid were studied for phage oral delivery. Matrix structural analysis revealed that emulsified pectin (EP) gel microbeads were harder and more cohesive than those of emulsified alginate (EA). EP showed high swelling capacity and slower matrix degradation in aqueous media, suggesting that oleic acid is mainly located on the surface of EP microbeads. EA and EP matrices having p-nitrophenyl palmitate (C-16 ester) as tracer dissolved into oleic acid and in the presence of lipase confirmed this hypothesis which is consistent with EP better phage protective capability. Surface analysis of gel microbeads by scanning electron microscopy revealed strong differences between EP and EA gel microbeads. Phage release kinetics was tested using semi-empirical mathematical models. Experimental curve best fitted the Korsmeyer-Peppas model, predicting transport mechanisms according to the high swelling and degradation of EP. The proposed encapsulation model represents an innovative technology for phage therapy, which can be extrapolated to other therapeutic purposes, using a simple environmentally friendly synthesis procedure and cheap food-grade raw materials.

Novel biopolymer matrices for microencapsulation of phages: enhanced protection against acidity and protease activity.

Phage therapy by oral administration requires enhanced resistance of phages to the harsh gastric conditions. The aim of this work is the microencapsulation of phages in natural biopolymeric matrices as a protective barrier against the gastric environment. Alginate and pectin are used as base polymers. Further emulsification with oleic acid or coating with a different biopolymer is also studied. Emulsified pectin shows the maximum encapsulation efficiency and the highest protection against acidity, leaving more than 10(3) active phages after 30 min exposure at pH = 1.6, and protects phage from pepsin activity (4.2 mg mL(-1)). Non-encapsulated phages are fully inactivated at pH = 1.6 or with pepsin (0.5 mg mL(-1)) after 10 min.

Non-traditional flours: frontiers between ancestral heritage and innovation.

Renewed interest in under-utilized plant species that can be used for obtaining flour mainly arises from the finding and promotion of nutritionally relevant attributes. These products can also gain value as functional foods and ingredients. Although they are often presented as new crops and raw materials, they have been used by local populations in traditional ways for many centuries. Their innovation is rather related to the ways in which old and new uses are being readdressed. The present work summarizes recent information about production, chemical composition, nutritional and functional components and health benefits of non-traditional flours. Amongst the most representative groups, pseudocereals, roots and tubers, and leguminous flours are included. Since non-traditional flours or other derivatives could contain relatively high amounts of antinutritional factors that also have health implications, related information about this subject is included.