Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects
Malting, a traditional grain processing technique, was applied to three Italian legume varieties: Gradoli Purgatory beans, Solco Dritto chickpeas, and Onano lentils. NMR-based metabolomics was employed to investigate the malting-induced biochemical changes. A significant reduction in antinutritional...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225003506 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850220514746826752 |
|---|---|
| author | Mattia Spano Lorenzo Morgante Enrica Bianchi Alessio Cimini Lorenzo Maria Donini Luisa Mannina Mauro Moresi Anna Maria Giusti |
| author_facet | Mattia Spano Lorenzo Morgante Enrica Bianchi Alessio Cimini Lorenzo Maria Donini Luisa Mannina Mauro Moresi Anna Maria Giusti |
| author_sort | Mattia Spano |
| collection | DOAJ |
| description | Malting, a traditional grain processing technique, was applied to three Italian legume varieties: Gradoli Purgatory beans, Solco Dritto chickpeas, and Onano lentils. NMR-based metabolomics was employed to investigate the malting-induced biochemical changes. A significant reduction in antinutritional raffinose family oligosaccharides was observed, coupled with increased levels of simple sugars (sucrose and glucose) and free amino acids. Malted pulses also exhibited increased levels of acetate, formate, and nucleotides, suggesting specific enzymatic activation during malting. Additionally, malting led to elevated levels of saturated fatty acids and a decrease in certain phospholipid head groups, such as glycerophosphorylcholine and glycerophosphorylethanolamine. These metabolic transformations highlight the potential of malting to enhance the nutritional value and digestibility of legumes. |
| format | Article |
| id | doaj-art-8c0d9e65783b4df4a3d670d5b7c3df68 |
| institution | OA Journals |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-8c0d9e65783b4df4a3d670d5b7c3df682025-08-20T02:07:02ZengElsevierApplied Food Research2772-50222025-06-015110104210.1016/j.afres.2025.101042Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effectsMattia Spano0Lorenzo Morgante1Enrica Bianchi2Alessio Cimini3Lorenzo Maria Donini4Luisa Mannina5Mauro Moresi6Anna Maria Giusti7Department of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy; NMR-based Metabolomics Laboratory (NMLab), Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy; Corresponding author.Department for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDepartment of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy; NMR-based Metabolomics Laboratory (NMLab), Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDepartment of Experimental Medicine, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment of Chemistry and Technology of Drugs, Sapienza University of Rome, P.le Aldo Moro 5, 00185 Rome, Italy; NMR-based Metabolomics Laboratory (NMLab), Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyDepartment for Innovation in the Biological, Agrofood and Forestry Systems, University of Tuscia, Via S. C. de Lellis, 01100 Viterbo, ItalyDepartment of Experimental Medicine, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, ItalyMalting, a traditional grain processing technique, was applied to three Italian legume varieties: Gradoli Purgatory beans, Solco Dritto chickpeas, and Onano lentils. NMR-based metabolomics was employed to investigate the malting-induced biochemical changes. A significant reduction in antinutritional raffinose family oligosaccharides was observed, coupled with increased levels of simple sugars (sucrose and glucose) and free amino acids. Malted pulses also exhibited increased levels of acetate, formate, and nucleotides, suggesting specific enzymatic activation during malting. Additionally, malting led to elevated levels of saturated fatty acids and a decrease in certain phospholipid head groups, such as glycerophosphorylcholine and glycerophosphorylethanolamine. These metabolic transformations highlight the potential of malting to enhance the nutritional value and digestibility of legumes.http://www.sciencedirect.com/science/article/pii/S2772502225003506Legume pulsesMalting processNMR metabolomics |
| spellingShingle | Mattia Spano Lorenzo Morgante Enrica Bianchi Alessio Cimini Lorenzo Maria Donini Luisa Mannina Mauro Moresi Anna Maria Giusti Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects Applied Food Research Legume pulses Malting process NMR metabolomics |
| title | Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects |
| title_full | Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects |
| title_fullStr | Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects |
| title_full_unstemmed | Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects |
| title_short | Enhancing nutritional value of Italian legumes: An NMR metabolomics study of malting process effects |
| title_sort | enhancing nutritional value of italian legumes an nmr metabolomics study of malting process effects |
| topic | Legume pulses Malting process NMR metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225003506 |
| work_keys_str_mv | AT mattiaspano enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT lorenzomorgante enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT enricabianchi enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT alessiocimini enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT lorenzomariadonini enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT luisamannina enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT mauromoresi enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects AT annamariagiusti enhancingnutritionalvalueofitalianlegumesannmrmetabolomicsstudyofmaltingprocesseffects |