Pulses provide distinct health benefits due to their low fat content and high protein and fiber contents. Their grain production reaches approximately 93,210 × 103 tons per year. Pulses benefit from the symbiosis with atmospheric N2-fixing bacteria, which increases productivity and reduces the need for N fertilizers, thus contributing to mitigation of environmental impact mitigation. Additionally, the root region harbors a rich microbial community with multiple traits related to plant growth promotion, such as nutrient increase and tolerance enhancement to abiotic or biotic stresses. We reviewed the eight most common pulses accounting for almost 90% of world production: common beans, chickpeas, peas, cowpeas, mung beans, lentils, broad beans, and pigeon peas. We focused on updated information considering both single-rhizobial inoculation and co-inoculation with plant growth-promoting rhizobacteria. We found approximately 80 microbial taxa with PGPR traits, mainly Bacillus sp., B. subtilis, Pseudomonas sp., P. fluorescens, and arbuscular mycorrhizal fungi, and that contributed to improve plant growth and yield under different conditions. In addition, new data on root, nodule, rhizosphere, and seed microbiomes point to strategies that can be used to design new generations of biofertilizers, highlighting the importance of microorganisms for productive pulse systems.

/pdf/contribution-of-biofertilizers-to-pulse-crops-from-single-25vdqdka.pdf

Contribution of Biofertilizers to Pulse Crops: From Single-Strain Inoculants to New Technologies Based on Microbiomes Strategies

The growing need for plant-based meat alternatives promotes the rapid progress of the food industry. Processing methods employed in plant-based meat production are critical to preserving and enhancing their nutritional content and health benefits, directly impacting consumer acceptance. Unlike animal-based food processing, the efficiency of protein extraction and processing methods plays a crucial role in preserving and enriching the nutritional content and properties. To better understand the factors and mechanisms affecting nutrient composition during plant-based meat processing and identify key processing steps and control points, this work describes methods for extracting proteins from plants and processing techniques for plant-based products. We investigate the role of nutrients and changes in the nutrients during plant protein product processing. This article discusses current challenges and prospects.

Plant-Based Meat Proteins: Processing, Nutrition Composition, and Future Prospects

Pulsed electric field, ultrasound and microwave heating based extraction techniques for valorization of pomegranate peel by-products: A review

As novel biomedical materials, microalgae have garnered significant interest because of their ability to generate photosynthetic oxygen, their antioxidant activity, and their favorable biocompatibility. Many studies have concentrated on the hypoxia-alleviating effects of microalgae within tumor microenvironments. However, recent findings indicate that microalgae can significantly increase the regeneration of various tissues and organs. To augment microalgae's therapeutic efficacy and mitigate the limitations imposed by immune clearance, it is essential to process microalgae through various processing strategies. This review examines common microalgal species in biomedical applications, such as 

Processed microalgae: green gold for tissue regeneration and repair

In the global food industry, plant-based protein isolates are gaining prominence as an alternative to animal-based counterparts. However, their nutritional value often falters due to insufficient essential amino acids. To address this issue, our study introduces a sustainable protein isolate derived from yeast cells, achieved through high-pressure homogenization (HPH) and alkali pH-shifting treatment. Subjected to HPH pressures ranging from 60 to 120 MPa and 1 to 10 cycles, higher pressure and cycle numbers resulted in enhanced disruption of yeast cells. Combining HPH with alkali pH-shifting treatment significantly augmented protein extraction. Four cycles of HPH at 100 MPa yielded the optimized protein content, resulting in a yeast protein isolate (YPI) with 75.3 g protein per 100 g powder, including 30.0 g of essential amino acids and 18.4 g of branched-chain amino acids per 100 g protein. YPI exhibited superior water and oil-holding capacities compared to pea protein isolate, whey protein isolate (WPI), and soy protein isolate. Although YPI exhibited lower emulsifying ability than WPI, it excelled in stabilizing protein-stabilized emulsions. For foaming, YPI outperformed others in both foaming ability and stabilizing protein-based foam. In conclusion, YPI surpasses numerous plant-based protein alternatives in essential amino acids and branched-chain amino acids contents, positioning it as an excellent candidate for widespread utilization as a sustainable protein source in the food industry, owing to its exceptional nutritional advantages, as well as emulsifying and foaming properties. PRACTICAL APPLICATION: This study introduces a sustainable protein isolate derived from yeast cells. YPI exhibited considerable promise as a protein source. Nutritionally, YPI notably surpassed plant-based protein isolates in EAA and BCAA contents. Functionally, YPI demonstrated superior water-holding and oil-holding capacities, as well as an effective emulsion and foam stabilizer.

Characterization of yeast protein isolates extracted via high-pressure homogenization and pH shift: A promising protein source enriched with essential amino acids and branched-chain amino acids.

Proteins can be procured from both plants and animals. Plant proteins are more preferable as the animal proteins may cause adverse health effects to human life. Proteins derived from plant sources are less expensive and hence are more cost effective. Quality of proteins relies on several factors and biological value is one such factor. Proteins with major essential amino acid are with high biological value. Every plant source is deficient in one or more essential amino acids so it is recommended to include multiple plant-based diets. Also proteins obtained from plant sources are less palatable so it is important to add flavor in order to make it more palatable. The quality and quantity of the proteins also depend on the techniques used for isolation and purification of proteins. Elucidation of the structure of proteins involves the use of techniques like nuclear magnetic resonance, X-ray crystallography and spectroscopy. Apart from the structural analysis the functioning of the protein could be determined by amino acid sequencing which could be performed using mass spectroscopy. Ultrasound assisted extraction, enzyme assisted protein extraction and electro activation method are few of the isolation and purification method which can be used in isolation and purification of these proteins. Owing to the vast availability of plant-based proteins it has various industrial applications like, plant based protein can be used as a dairy substitute, plant based meat analogue and its use as bioactive peptides which have been briefly discussed in the review.

Plant Based Proteins: Sustainable Alternatives

Phycocyanin, a water-soluble blue pigment extracted from cyanobacteria, is used in various industries. Research has explored its health benefits like antioxidants and anti-inflammatory properties. However, challenges remain in extracting it efficiently and ensuring stability. This study employs a Quality by Design (QbD) approach to extract Phycocyanin from Spirulina platensis PCC 7345, focusing on Target Product Profiles (TPPs) and Critical Quality Attributes (CQAs). Phycocyanin concentration and purity are the primary CQAs, as they significantly impact product quality. The manuscript investigates the application of the Box-Behnken design to achieve consistentcy extraction of phycocyanin. Methods: Risk assessment via Ishikawa diagrams highlights influential factors. A Box Behnken design evaluates Phycocyanin concentration and purity across 15 formulations. Fourier transform infrared spectroscopy (FTIR) analysis affirms quality, sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) validates protein structure, and gas chromatography provides additional insights into molecular composition. Antioxidant potential and enzyme inhibitory activities of the extracted Phycocyanin were analyzed. Results: Phycocyanin exhibits superior antioxidant potential, with half-maximal inhibitory concentration (IC50) values for 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2’-casino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and Nitric Oxide Scavenging activity being 40.70 µg/ml, 23.25 µg/ml, and 17.74 µg/ml, respectively. The therapeutic potential of phycocyanin can be confirmed with its effectiveness in inhibition of α-Amylase and α-glucosidase enzymes in a concentration-dependent manner having IC50 values of 72.24 µg/ml and 82.45 µg/ml respectively. Conclusion: The QbD approach ensures quality Phycocyanin extraction. Its antioxidant and enzyme inhibitory properties indicate a promising role in diverse applications in health management 

Enhancing the Quality and Antioxidant Capacity of Phycocyanin Extracted from Spirulina platensis PCC 7345: A Quality-by-Design Approach

Ovarian cancer poses a significant challenge to women's health, necessitating innovative therapeutic approaches. This study investigates the therapeutic potential of compounds derived from Hyoscyamus niger, a medicinal plant with a history of traditional use, focusing on their antioxidant properties and their ability to inhibit epidermal growth factor-receptor (EGFR) tyrosine kinase a promising target in cancer therapy. LC-ESI-MS/MS analysis of H. niger extract revealed the presence of 21 phenolic compounds, with luteolin and p-coumaric acid notably exhibiting the highest concentrations. The extract displayed robust antioxidant activity across multiple assays, and its performance in the Reducing Power assay highlights its potential in reducing oxidative stress. Molecular docking results indicate that several phenolic compounds may serve as EGFR inhibitors, offering promising avenues for further investigation in cancer therapy. Notably, hyperoside emerged as a strong candidate due to its favorable binding energy and interactions within the EGFR active site. This study demonstrates the therapeutic promise of H. niger-derived compounds in targeting ovarian cancer through antioxidant activity and EGFR inhibition. Further research is warranted to validate their efficacy and safety, potentially opening up new avenues for ovarian cancer treatment. 

Therapeutic potential of Hyoscyamus niger-derived compounds: Targeting ovarian cancer through antioxidant activity and EGFR tyrosine kinase inhibition

Different parts of Pistacia species are traditionally used to treat various skin problems. Traditional experiences can be a good basis for research on the therapeutic effects of medicinal plants. The active compounds of plants can be identified and used in different disorders in an innovative way. There are several studies that have evaluated the Pistacia species for dermatological disorders. However, despite the valuable effects of the Pistacia species on skin disease, there is no comprehensive review of the dermal effects of these plants. So, in this study, current evidence regarding the dermatological effect of the Pistacia species has been reviewed. Electronic databases including PubMed, Scopus, and Google Scholar were searched for in vivo, in vitro, and clinical studies that examined dermatological effects of Pistacia species. According to the review, most of the evidence of dermatological effects in the Pistacia genus comes from preliminary studies on wound healing, cutaneous leishmaniasis, inflammation caused by UV rays and photo-protection, hyperpigmentation disorders, and atopic dermatitis. The Pistacia genus was implicated in 3 clinical studies and 30 in vivo/in vitro studies showing several mechanisms that go beyond its dermatological effects. The traditional medicinal effects of these herbs are supported by some scientific evidence. The potential protective/therapeutic effects of these herbs need to be studied further so that they can be considered as possible future candidates for use in skin care products.

Dermatological effects of Pistacia species: A systematic review

Gut Microbes: Influencers of Human Brain

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