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[Display omitted] • Chickpea cell wall integrity affects starch bioaccessibility, digestion, and postprandial metabolism. •.Preserving cellular structure of processed chickpeas improves blood glucose homeostasis. •.Rheological tests provide insight of chickpea hummus properties for future studies of amylolysis. Slowing the rate of carbohydrate digestion leads to low postprandial glucose and insulin responses, which are associated with reduced risk of type 2 diabetes. There is increasing evidence that food structure plays a crucial role in influencing the bioaccessibility and digestion kinetics of macronutrients. The aims of this study were to compare the effects of two hummus meals, with different degrees of cell wall integrity, on postprandial metabolic responses in relation to the microstructural and rheological characteristics of the meals. A randomised crossover trial in 15 healthy participants was designed to compare the acute effect of 27 g of starch, provided as hummus made from either intact chickpea cells (ICC) or ruptured chickpea cells (RCC), on postprandial metabolic responses. In vitro starch digestibility, microstructural and rheological experiments were also conducted to evaluate differences between the two chickpea hummus meals. Blood insulin and GIP concentrations were significantly lower (P < 0.02, P < 0.03) after the consumption of the ICC meal than the meal containing RCC. In vitro starch digestion for 90 min was slower in ICC than in RCC. Microscopic examination of hummus samples digested in vitro for 90 min revealed more intact chickpea cells in ICC compared to the RCC sample. Rheological experiments showed that fracture for ICC hummus samples occurred at smaller strains compared to RCC samples. However, the storage modulus for ICC was higher than RCC, which may be explained by the presence of intact cells in ICC. Food structure can affect the rate and extent of starch bioaccessibility and digestion and may explain the difference in the time course of metabolic responses between meals. The rheological properties were measured on the two types of meals before ingestion, showing significant differences that may point to different breakdown mechanisms during subsequent digestion. This trial was registered at clinicaltrial.gov as NCT03424187. [ABSTRACT FROM AUTHOR]

[Display omitted] • Glycation only occurred in the dry-heated soy protein sample. • Wet heating increased in vitro infant digestion, while dry heating decreased it. • 29 T-cell epitopes and 27 B-cell epitopes were predicted in the digests. • Cross-reactive epitopes were predicted between soy and other legume proteins. • Heating and digestion time may modulate peptide-induced immune responses. During production of soy-based infant formula, soy protein undergoes heating processes. This study investigated the differential impact of heating modes on the immunogenic potential of peptides in soy protein digests. Wet or dry heating was applied, followed by in vitro gastrointestinal infant digestion. The released peptides were analyzed by LC-MS/MS. Bioinformatics tools were utilized to predict and identify potential linear B-cell and T-cell epitopes, as well as to explore cross-reactivity with other legumes. Subsequently, the peptide intensities of the same potential epitope across different experimental conditions were compared. As a result, we confirmed the previously observed enhancing effect of wet heating on infant digestion and inhibitory effect of dry heating. A total of 8,546 peptides were detected in the digests, and 6,684 peptides were with a score over 80. Among them, 29 potential T-cell epitopes and 27 potential B-cell epitopes were predicted. Cross-reactivity between soy and other legumes, including peanut, pea, chickpea, lentil, kidney bean, and lupine, was also detected. Overall, heating and digestion time could modulate the potential to trigger peptide-induced immune responses. [ABSTRACT FROM AUTHOR]

[Display omitted] • Starch and protein hydrolysis were measured using gastric-small intestinal kinetics. • Drying led to faster particle size reduction and increased starch digestibility. • Fine cracker and puree had high starch digestibility due to small particle size. • Coarse puree had slow gastric emptying, large size, and low starch digestibility. Chickpeas are an agriculturally-important legume that are an excellent source of protein, fiber, and minerals. Developing chickpea-based snacks could provide consumers with snack products rich in protein and other nutrients. In this study, chickpea puree (high moisture content) and cracker (low moisture content) were each produced with large (7 mm sieve; coarse) or small (2 mm sieve; fine) particle size to investigate the impact of initial particle size and moisture content on particle breakdown, starch hydrolysis, and protein hydrolysis during in vitro digestion. All treatments underwent static in vitro oral digestion, dynamic gastric digestion in the Human Gastric Simulator (HGS), and static in vitro small intestinal digestion. The emptying rate from the HGS was significantly (p < 0.05) higher for fine puree compared to the other treatments, due to higher saturation ratio and smaller initial particle size. The reducing sugars and free amino groups released (representing starch and protein hydrolysis, respectively) from fine puree were higher than coarse puree, and fine cracker was higher than coarse cracker due to the influence of initial particle size. For example, after 360 min total in vitro digestion, the starch hydrolysis of the fine cracker (48.1 ± 3.2%) was significantly higher than (p < 0.05) the coarse cracker (36.3 ± 5.8%). Overall, crackers had higher protein and starch hydrolysis compared to puree in the liquid phase during digestion. The study showed that both the smaller initial particle size and drying significantly (p < 0.05) increased the particle size reduction during gastric digestion and starch and protein digestibility in chickpea-based snacks. [ABSTRACT FROM AUTHOR]

[Display omitted] • Flour preparation steps determine structural and digestion properties. • Incorporation of cellular chickpea-flour reduced in vitro starch digestion by ∼ 50% • Pulses structural properties as key aspect governing in vivo appetite sensations. • Cellular pulse-based flours as promising ingredients increasing satiety. Nowadays, pulse flours are ingredients that are more and more used as substitutes in traditional staples (i.e., pasta, bread). In this study, cellular chickpea-flour was used as an ingredient to replace conventional raw-milled chickpea-flour in suspensions and semi-solid purees. The contribution of cellular integrity on in vitro macronutrient digestion and the subsequent effect on in vivo appetite sensations were investigated. Alternating the flour preparation sequence by interchanging hydrothermal treatment and mechanical disintegration (thermo-mechanical treatment) resulted in three chickpea-flours with distinct levels of cellular integrity, and thus nutrient accessibility. The study showed that cellular integrity in chickpea-flours was preserved upon secondary hydrothermal treatment and led to significant attenuation of in vitro macronutrient digestion as compared to conventional chickpea-flour. In a randomized crossover design, significant increase of mean in vivo subjective appetite sensations satiety and fullness along with decreases in hunger, desire to eat, and prospective food consumption were achieved when cellular integrity was kept without an effect on palatability and appearance of the purees (n = 22). In vitro digestion along with microstructural assessment confirmed the importance of cellular integrity for attenuating macronutrient digestion and thereby contributing to enhanced subjective satiety and fullness in pulses. Overall, this study highlights the promising potential of altarenating the flour preparation sequence resulting in macronutrient and energy-matched flours with different nutrient encapsulation which lead to different in vitro digestion kinetics and in vivo appetite sensations. [ABSTRACT FROM AUTHOR]

[Display omitted] • Chickpea sprouting prompts breakdown of storage proteins, as assessed by proteomics. • Sprouting triggers the expression of enzymes involved in plant development. • In vitro digestion of chickpea sprouts revealed increased release of α-amino groups. • Potential IgE-binding sequences in digests of chickpea flours are common to soybean. • Potential antioxidant sequences were identified in the sprouts and seed chickpea digests. The demand for sustainably produced proteins is increasing with the world population and is prompting a dietary shift toward plant sourced proteins. Vegetable proteins have lower digestibility and biological value compared to animal derived counterparts. We explored sprouting of chickpea seeds as a strategy for improving digestibility. Protein evolution associated with by the sprouting process was assessed by proteomics. The sprouting induced breakdown of seed storage proteins and doubled the release of free alpha-amino nitrogen in sprouted chickpea flour. During sprouting, several enzymes involved in plant development were newly expressed. An ex vivo model of gastroduodenal and jejunal digestion was applied to assess the bioaccessibility of the protein digests. Proteins from chickpea sprouts showed a greater susceptibility to digestion with a 10% increase in alpha amino nitrogen. Peptides with potential immunoreactivity or bioactivity were catalogued in both digested chickpea sprouts and seeds using an in-silico approach. Peptides belonging to the non-specific transfer proteins, which are allergens in pulses, and peptides belonging to an IgE-binding hemagglutinin protein could only be identified in the digested chickpea sprouts. The observation collected paved the way to immune-based evaluations to assess the effect of germination on the allergenic potential. [ABSTRACT FROM AUTHOR]

Abstract: Native starches isolated from borlotti bean (Phaseolus vulgaris L.), chickpea (Cicer ariteninum L.), and white kidney bean (Phaseolus vulgaris L.) was modified by pyrodextrinization (PD), cross-linking with sodium trimetaphosphate (CL), heat–moisture treatment (HMT), and gelatinization–retrogradation (GR) process. The effects of these modifications on the nutritionally important starch fractions, namely rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), were studied in both uncooked and cooked starches. Solubility, swelling power and gelatinization parameters of the native and modified starches were also studied. PD, CL, and HMT reduced the swelling power of all three legume starches. Significant increases in solubility were observed after PD and CL, where GR decreased the solubility of all starches. CL and HMT shifted the onset temperature of gelatinization (To) to a higher temperature and tended to decrease the gelatinization enthalpies (ΔH). PD and GR starches has the largest proportion of RDS (39–69%) among uncooked starches where the RDS percentage of uncooked native, CL and HMT starches were only between 2–7%. Compared with native starches, all the modifications applied tended to decrease the RDS percentage of cooked starches. The highest decrease in RDS was determined after GR treatment for all the legume starches studied. The total SDS+RS, the two starch fractions that have nutritional benefits, content of GR and HMT starches were notably higher than the CL and PD starches. [ABSTRACT FROM AUTHOR]

Abstract: The subunit, amino acid composition and in vitro digestibility of the two protein isolates (GCPI and ZCPI) from one kabuli and one desi chickpea cultivars, grown extensively in Xinjiang Autonomous Region of China, were investigated and compared with those of soy protein isolate (SPI). SDS–PAGE showed that GCPI and ZCPI had almost the same band components under the reduced and unreduced conditions, with only minor difference in relative quantity for some bands, but different from that of SPI. The sulphur-containing amino acids were the first limiting amino acids for all three protein isolates of GCPI (2.11g/100g), ZCPI (2.20g/100g) and SPI (1.99g/100g). Amino acid score of the three protein isolates could reach the FAO/WHO requirement (1990) for the essential amino acids for preschool children. The order of in vitro digestibility was GCPI (87.47%)>ZCPI (80.82%)>SPI (71.04%). Our results indicated that, compared with soybean protein isolate, Chinese kabuli and desi chickpea protein isolates had higher digestibility value, and chickpea protein, especially for kabuli protein, could be utilized as a good source of protein for human nutrition. [Copyright &y& Elsevier]