Dataset Information

Legume flour as a natural colouring component in pasta production.

ABSTRACT: In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory properties of pasta was also investigated. The pasta was fortified with 0-20% of green pea, red lentil, and grass pea flours and was made using lamination technology. An increase in the amount of the legume flour caused a significant increase in the content of dietary fibre, ash, protein, and essential amino acids, including lysine. The addition of the legume flours changed the colour of the pasta samples. Most suitable colouring component of all the studied legume flours was the red lentil flour. The pasta with 20% addition of red lentil flour had the most intense colouring (?E?=?11.31), highest level of consumer acceptance and were characterized by acceptable cooking losses (7.47% d.m.), appropriate weight increase index (2.44), and high firmness.

SUBMITTER: Teterycz D

PROVIDER: S-EPMC6952492 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature

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Legume flour as a natural colouring component in pasta production.

Teterycz Dorota D Sobota Aldona A Zarzycki Piotr P Latoch Agnieszka A

Journal of food science and technology 20190828 1

In recent years, natural food colouring components have been sought. The conducted study presents the possibility of using different legume flours as a colouring component in durum wheat semolina pasta. The impact of legume flours addition on chemical composition, cooking quality, and sensory properties of pasta was also investigated. The pasta was fortified with 0-20% of green pea, red lentil, and grass pea flours and was made using lamination technology. An increase in the amount of the legume ...[more]

PMID: 31975733

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Project description:Two common signal transduction mechanisms used by bacteria to sense and respond to changing environments are two-component systems (TCSs) and eukaryote-like Ser/Thr kinases and phosphatases (eSTK/Ps). Enterococcus faecalis is a Gram-positive bacterium and a serious opportunistic pathogen that relies on both a TCS and an eSTK/P pathway for intrinsic resistance to cell wall-targeting antibiotics. The TCS consists of a histidine kinase (CroS) and a response regulator (CroR) that become activated upon exposure of cells to cell wall-targeting antibiotics, leading to a modulation of gene expression. The eSTK/P pathway consists of a transmembrane kinase (IreK) and its cognate phosphatase (IreP), which act antagonistically to mediate antibiotic resistance through an unknown mechanism. Because both CroS/R and IreK/P contribute to enterococcal resistance toward cell wall-targeting antibiotics, we hypothesized that these signaling systems are intertwined. To test this hypothesis, we analyzed CroR phosphorylation and CroS/R-dependent gene expression to probe the influence of IreK and IreP on CroS/R signaling. In addition, we analyzed the phosphorylation state of CroS, which revealed the IreK-dependent phosphorylation of a Thr residue important for CroS function. Our results are consistent with a model in which IreK positively influences CroR-dependent gene expression through the phosphorylation of CroS to promote antimicrobial resistance in E. faecalis IMPORTANCE Two-component signaling systems (TCSs) and eukaryote-like Ser/Thr kinases (eSTKs) are used by bacteria to sense and adapt to changing environments. Understanding how these pathways are regulated to promote bacterial survival is critical for a more complete understanding of bacterial stress responses and physiology. The opportunistic pathogen Enterococcus faecalis relies on both a TCS (CroS/R) and an eSTK (IreK) for intrinsic resistance to cell wall-targeting antibiotics. We probed the relationship between CroS/R and IreK, revealing the convergence of IreK and the sensor kinase CroS to enhance signaling through CroS/R and increase antimicrobial resistance in E. faecalis This newly described example of eSTK/TCS convergence adds to our understanding of the signaling networks mediating antimicrobial resistance in E. faecalis.

Dataset Information

Legume flour as a natural colouring component in pasta production.

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Legume flour as a natural colouring component in pasta production.

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