A Study of Oligosaccharides in a Select Group of Legumes

Eskin, N.A.M.; Johnson, Sarah; Vaisey–Genser, M.; McDonald, B. E.

doi:10.1016/s0315-5463(80)73301-1

Cited by 14 publications

(9 citation statements)

References 3 publications

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“…raffinose, stachyose and verbascose in DM (Table 1). Eskin et al (1980) and Cuadra et al (1994) found similar amounts of the oligosaccharide fraction (7.4% DM). Comparing our results with the data from many studies compiled by Saini (1989), it can be seen that the seeds of Polish white lupin varieties have a low a-galactoside content.…”

Section: Resultsmentioning

confidence: 67%

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The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

Zduńczyk

Juśkiewicz²,

Flis³

et al. 1996

J. Anim. Feed Sci.

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The oligosaccharide content, fatty acid and amino acid compositions, protein digestibility and growth efficiency were determined in three low-alkaloid varieties of white lupin from the 1993 and 1994 harvest (Wat and Hetman) and the 1992 and 1993 harvest (Bardo). The a-galactoside content was relatively low (7.1-8.6% DM). Phytates constituted 0.7 to 0.9% of Wat and Bardo seeds, and from 1.2 to 1.6% of Hetman seeds. Saturated fatty acids comprised 13-18% of total fatty acids, monounsaturated fatty acids 51-57%, and polyunsaturated fatty acids, 27-35%. The lysine content was relatively low (4.70-5.25 g/16 g N), while the limiting amino acid was methionine. The chemical score (CS) calculated for methionine and cystine ranged from 35 to 45% as related to egg protein and 35 to 41 % in relation to the ideal protein for pigs. The true digestibility coefficient (TD, 83-86%) and the protein efficiency ratio (PER) for seeds supplemented with methionine (1.99-2.19) did not differ significantly. The obtained results do not, however, point to intervarietal differences in oligosac charide content and protein and fat quality. However, significant variability in the characteristics was found, depending on the year of harvest.

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Section: Resultsmentioning

confidence: 67%

“…This applies in particular to the oligosaccharide and phytate contents, as well as to protein and fat. According to many authors the oligosaccharide fraction should be classified as a lupin antinutrient (Eskin et al, 1980;Saini, 1989).…”

Section: Introductionmentioning

confidence: 99%

The chemical composition and nutritive value of low-alkaloid varieties of white lupin 2. Oligosaccharides, phytates, fatty acids and biological value of protein

Zduńczyk

Juśkiewicz²,

Flis³

et al. 1996

J. Anim. Feed Sci.

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“…Legume flours are usually obtained by dry dehulling techniques such as abrasion or air classification followed by milling of the dehulled seeds. Dehulling by abrasion reduced the total content of raffinose, stachyose and verbascose in faba bean of Ackerperle variety from 3.5 to 3.0% (79). Meanwhile, dehulling of cowpeas lowered the content of stachyose from 3.1% to 2.5% (86) while the content of raffinose remained unchanged.…”

Section: Effect Of Processing On A-galactosides Of Sucrosementioning

confidence: 99%

“…Dehulling of cowpeas (Vigna unguiculata) by 10 min soaking in water, followed by rubbing seeds, separation of testa by flotation in water and washing the cotyledons in water, led to Protein concentrates are obtained from starchy legumes by dry or wet processing of the corresponding flours. Protein concentrates prepared by air classification of field pea and faba bean flours contained about 60% more flatulence-causing oligosaccharides than the original flours (59,79). Sosulski et al (56) have reported that protein rich fractions obtained by air classification of ten legume flours contained 40-90% higher amounts of a-galactosides than those present in the original samples.…”

Section: Effect Of Processing On A-galactosides Of Sucrosementioning

confidence: 99%

α-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal

Naczk¹,

Amarowicz²,

Shahidi³

1997

ACS Symposium Series

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Alpha-galactosides of sucrose, namely raffinose, stachyose and verbascose, are widely distributed in higher plants, especially leguminous seeds. In addition the presence of galactopinitol, galactinol, mannitriose and melibiose in Brassica campestris, soybean and some legumes has been reported. Due to the absence of a -galactosidase activity in human and animal intestine mucosa, these oligosaccharides escape digestion and they are metabolized by bacteria to hydrogen, carbon dioxide and methane. Thus, they are considered to be the principal flatulence-causing factors present in food of plant origin. Furthermore, starch and hemicellulose may contribute to flatulence. A significant positive correlation, between the hydrogen production by rat and the content of α-galactosides of sucrose in legumes consumed, has been reported. Various methods for the removal of flatulence causing oligosaccharides including dehulling, soaking and/or cooking in water and in buffer solutions, irradiation, enzymatic treatment, germination and solvent extraction have been investigated. The pros and cons of these procedures are discussed.The oligosaccharides raffinose, stachyose and verbascose are broadly distributed in higher plants (7). They accumulate in leaves during photosynthesis (2) and in seeds during maturation (3). It is believed that the function of oligosaccharides of the raffinose family in higher plant is to store or transport carbohydrates (4, 5). Moreover, commonly observed accumulation of sucrose and its a-galactosides in leaves and seeds may contribute to cold acclimation and protection of membrane proteins and other biologically active substances from denaturation from the desiccation process toward dormancy (6,7,8). Galactinol is another a-galactoside sugar found in higher plants. This disaccharide acts as a transfer-intermediate for galactose in the biosynthesis of sugars of the raffinose family (2). In foods and feeds sugars of the raffinose family are flatulence causing due to the lack of a-galactosidase

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“…from:Nigam and Giri (1961);Patwardhan (1962);Schoch and Maywald (1968);Kawamura (1969);Becker et al (1974);Cristofaro et al (1974);Nene et al (1975);Olson et al (1975);Satterlee et al (1975);Cerning-Beroard and Filiatre (1976);Kumar and Venkataraman (1976);Morton (1976);Rao (1976);Iyengar and Kulkarni (1977);Watson (1977);Claydon (1978);Shahen et al (1978);Akpapunam and Markakis (1979);Bhatty and Slinkard (1979);Biliaderis et al (1979);Garcia (1979);Kon (1979);Lorenz (1979);Naivikul and D'Appolonia (1979);Rockland et al (1979);Silva and Luh (1979);Sosulski and Youngs (1979);Colonna et al (1980);Ekpenyong and Borchers (1980);Eskin et al (1980);Goel and Verma (1980);Iyer et al (1980);Kamath and Belavady (1980);Monte and Maga (1980);Morad et al (1980);Reddy and Salunkhe (1980);Vose (1980);Chen and Anderson (1981);Fleming (1981);Geervani and Theophilus (1981);Halab...…”

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confidence: 99%