Fecha de publicación:
20/12/2024
Fuente: Foods - Revista científica (MDPI)
Foods, Vol. 13, Pages 4130: An Exploration of the Biochemistry of Mustard Seed Meals: A Phytochemical and In Silico Perspective
Foods doi: 10.3390/foods13244130
Authors:
Shivanshu Garg
Kanchan Gairola
Himanshu Punetha
Saurabh Gangola
The present investigation deals with comparisons drawn among three types of different mustard seed coat colors, namely, Black (Brassica nigra), Brown (Brassica juncea), and White (Sinapis alba), 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.
