Cell wall polysaccharides of common beans (Phaseolus vulgaris L.)

Shiga, Tânia Misuzu; Lajolo, Franco Maria; Filisetti, Tullia Maria Clara Caterina

doi:10.1590/s0101-20612003000200007

Cited by 25 publications

(12 citation statements)

References 23 publications

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“…The low amounts of rhamnose in the latter extractions indicate that the arabinans observed here are long chained. Similar extraction protocols have been used on other legume seeds in which the arabinose was also recalcitrant to extraction (Shiga and Lajolo, 2006;Shiga et al, 2003Shiga et al, , 2004, but not to a degree as observed in marama beans. Using up to 4 M NaOH extractions Shiga and Lajolo (2006) could extract more than 96% of the arabinose from the cell wall of common bean.…”

Section: Alcohol Insoluble Residue (Air)mentioning

confidence: 93%

Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum)

et al. 2011

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Section: Alcohol Insoluble Residue (Air)mentioning

confidence: 93%

Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum)

et al. 2011

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“…The L. lactis strains KF147 and KF282 isolated from mung bean sprouts and mustard and cress, respectively, are found to have many adaptations to the plant environment, particularly for growth on plant carbohydrates. Mung bean (Phaseolus vulgaris) cell walls consist mainly of arabinose (most dominant), uronic acids, galactose, xylose, mannose, and glucose (25,56). White mustard (Sinapsis alba) cell walls (mucilage) consist mainly of glucose (most dominant), galactose, mannose, rhamnose, arabinose, galacturonic acid, and xylose (13,26,52); their polysaccharides are mainly 1,4-linked ␤-D-glucan (branched cellulose), complex pectin, and xyloglucan.…”

Section: Vol 74 2008 Genotype-phenotype Matching Of L Lactis Isolamentioning

confidence: 99%

Genome-Scale Genotype-Phenotype Matching of Two Lactococcus lactis Isolates from Plants Identifies Mechanisms of Adaptation to the Plant Niche

Siezen

Starrenburg

Boekhorst

et al. 2008

Appl Environ Microbiol

111

135

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Lactococcus lactis is a primary constituent of many starter cultures used for the manufacturing of fermented dairy products, but the species also occurs in various nondairy niches such as (fermented) plant material. Three genome sequences of L. lactis dairy strains (IL-1403, SK11, and MG1363) are publicly available. An extensive molecular and phenotypic diversity analysis was now performed on two L. lactis plant isolates. Diagnostic sequencing of their genomes resulted in over 2.5 Mb of sequence for each strain. A high synteny was found with the genome of L. lactis IL-1403, which was used as a template for contig mapping and locating deletions and insertions in the plant L. lactis genomes. Numerous genes were identified that do not have homologs in the published genome sequences of dairy L. lactis strains. Adaptation to growth on substrates derived from plant cell walls is evident from the presence of gene sets for the degradation of complex plant polymers such as xylan, arabinan, glucans, and fructans but also for the uptake and conversion of typical plant cell wall degradation products such as ␣-galactosides, ␤-glucosides, arabinose, xylose, galacturonate, glucuronate, and gluconate. Further niche-specific differences are found in genes for defense (nisin biosynthesis), stress response (nonribosomal peptide synthesis and various transporters), and exopolysaccharide biosynthesis, as well as the expected differences in various mobile elements such as prophages, plasmids, restrictionmodification systems, and insertion sequence elements. Many of these genes were identified for the first time in Lactococcus lactis. In most cases good correspondence was found with the phenotypic characteristics of these two strains.Lactococcus lactis is a primary constituent of many starter cultures used for the manufacturing of fermented dairy products. Because of its tremendous industrial importance, numerous studies have been dedicated to the elucidation of the physiology and molecular biology of many traits relevant for industrial applications, including the production of flavor compounds, vitamins and other nutraceuticals, and exopolysaccharides relevant for texture development (33,60,68). Moreover, due to the availability of a vast molecular toolbox for genetic engineering and recent genome sequencing efforts, L. lactis has gained a strong position as a model organism for low-GC gram-positive bacteria and lactic acid bacteria in particular (7,39,43). Much of the biochemical and genetic research has been conducted with a limited number of strains, mainly the plasmid-cured strains IL-1403 and MG1363, which originate from dairy fermentations.(Fermenting) plant material is a second important ecosystem occupied by L. lactis, where it typically occurs as an early colonizer that is later replaced by species that are more tolerant of low pH values (30, 31). Most plant-associated strains belong to Lactococcus lactis subsp. lactis, whereas Lactococcus lactis subsp. cremoris is typically found in dairy fermentations (30, 31). Fermenting ...

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“…Total Dietary Fiber. Dietary fiber fractions, containing soluble dietary fractions (SDF), and insoluble dietary fractions (IDF) were determined following the method proposed by Shiga et al (2003). Briefly, 1 g of each sample was placed in different flasks, 50 mL phosphate buffer (0.08 mol/L, pH6) added, and pH adjusted to 6.…”

Section: Nutraceutical Compositionmentioning

confidence: 99%

Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

Treviño-Mejía

Luna‐Vital

Gaytán–Martínez

et al. 2016

Journal of Food Quality

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Common beans have been used to fortify maize tortillas increasing nutritional properties but affecting sensorial properties. The aim of this study was to evaluate the physicochemical and nutraceutical composition; and acceptability of tortillas formulated with maize and common bean. The physicochemical characterization showed no significant differences between common bean‐fortified (CBMF) and maize (CMF) tortillas regarding texture, rolability and puffing. Nutritionally, CBMF had higher protein (10.89%) and dietary fiber (12.76%) levels than CMF tortilla (9.47 and 5.78%, respectively). Compared with CMF tortilla, CBMF had higher content of bound phenolics (2.13 and 1.84 mg eq. gallic acid/g, respectively). CBMF tortillas contained higher flavonoids concentration (62.59 mg eq. rutin/g) than CMF tortilla (33.73 mg eq. rutin/g). According to the sensory evaluation, there were no differences of general acceptance. The results suggest that the addition of bean to maize flour increased the nutraceutical value in tortillas without modifying their sensory attributes. Practical Applications Tortillas are widely consumed in Latin American countries. Tortilla flour industry is well positioned in the market; however, looking for a healthier lifestyle, the consumption of tortillas is starting to decrease. The fortification of maize tortillas with common bean in the formulation proposed in this work represents an alternative of nutritional improvement for this product maintaining its sensory and technological properties.

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Cell wall polysaccharides of common beans (Phaseolus vulgaris L.)

Cited by 25 publications

References 23 publications

Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum)

Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum)

Genome-Scale Genotype-Phenotype Matching of Two Lactococcus lactis Isolates from Plants Identifies Mechanisms of Adaptation to the Plant Niche

Fortification of Commercial Nixtamalized Maize (Zea mays L.) with Common Bean (Phaseolus vulgaris L.) Increased the Nutritional and Nutraceutical Content of Tortillas without Modifying Sensory Properties

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