Amaranth grain extract may extend bread shelf life.Amaranth amaranth (ăm`ərănth') [Gr.,=unfading], common name for the Amaranthaceae (also commonly known as the pigweed family), a family of herbs, trees, and vines of warm regions, especially in the Americas and Africa. is a very good source of vitamins including vitamin A vitamin A also called retinol Fat-soluble alcohol, most abundant in fatty fish and especially in fish-liver oils. It is not found in plants, but many vegetables and fruits contain beta-carotene (see , vitamin K vitamin K Any of several fat-soluble compounds essential for the clotting of blood. A deficiency of vitamin K in the body leads to an increase in clotting time. In 1929 a previously unrecognized fat-soluble substance present in green leafy vegetables was found to be required , vitamin B6, vitamin C, riboflavin riboflavin: see coenzyme; vitamin. riboflavin or vitamin B2 Yellow, water-soluble organic compound, abundant in whey and egg white. It has a complex structure incorporating three rings. and folate folate /fo·late/ (fo´lat) 1. the anionic form of folic acid. 2. more generally, any of a group of substances containing a form of pteroic acid conjugated with l-glutamic acid and having a variety of substitutions. , and such dietary minerals as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese. It is very palatable, easy to cook, and its protein is particularly well-suited to human nutritional needs. Now we hear that an extract from amaranth may extend the shelf life of gluten-containing and gluten-free bread, giving it yet another application. Scientists in Italy examined the use of a water-soluble extract of amaranth seeds to extend the shelf life of gluten-free and wheat flour breads. They were able to show that the extract had antifungal activity that could reduce the potential for the breads to spoil. This inhibitory activity was confirmed during long-term shelf life storage under pilot plant conditions. The crude water-soluble extract had minimal inhibitory concentration of 5 mg of peptides per ml and was able to inhibit a large number of fungal species isolated from bakeries. Four novel antifungal peptides, encrypted in amaranth agglutinin Agglutinin A substance that will cause a clumping of particles such as bacteria or erythrocytes. Of major importance are the specific or immune agglutinins, which are antibodies that will agglutinate bacteria containing the corresponding antigens on their sequences, were identified from the water-soluble extract. In addition, the extract added to the protein and total free amino acid properties of the bread, enhancing the product nutritional profile. The free amino acids might also impact the flavor of the finished bread, since they act as precursors for flavor development during baking. The high albumin content of the extract may also enhance the sensory properties of the bread by yielding reported improvements in foaming, water and oil absorption capacity, emulsifying activity and stability. Regarding the use of natural antifungal extracts in bread-making, the scientists have screened other vegetable extracts and found three antifungal proteins in water extract from pinto beans (Phaseulus vulgaris). In various experiments, adding antifungal vegetable extracts, in which proteins or peptides have antimicrobial activity, has yielded good results when used with selected lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. in dough fermentations. At this moment, the researchers are seeking industrial collaborations. According to a report from Packaged Facts, the gluten-free market reached more than $1.5 billion last year, and should evolve into a more than $2.5 billion market by 2012. Further information. Carlo G. Rizzello, Department of Plant Protection and Applied Microbiology, University of Bari Organization These are the 12 faculties in which the university is divided into:
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