Bio-Functional Legumes with Nutraceutical, Pharmaceutical, and Industrial Uses

Morris, Brad

doi:10.1663/0013-0001(2003)057[0254:blwnpa]2.0.co;2

Cited by 46 publications

(25 citation statements)

References 34 publications

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“…AGM is also a natural constituent of the seedlings of the winged bean, while is not found in the common bean nor in soybean (Morris, 2003). Since several varieties of molds, yeasts, and lactic acid bacteria are involved in the fermentation processes occurring in the production of several soybean products, and as the substrate is very rich in proteins, the formation of various amines might be expected during fermentation.…”

Section: Agmatine In Foodstuffsmentioning

confidence: 99%

Focused Review: Agmatine in Fermented Foods

Galgano¹,

Caruso²,

Condelli³

et al. 2012

Front. Microbio.

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Polyamines (PAs) are ubiquitous substances considered to be bioregulators of numerous cell functions; they take part in cell growth, division, and differentiation. These biogenic amines are also involved in tissue repair and in intracellular signaling; in fact, because of their polycationic character, they interact to a large extent with membrane phospholipids and may play an important role in the regulation of membrane-linked enzymes. The intracellular polyamine content derives from the simultaneous regulation of the synthesis, catabolism, uptake, and elimination of the polyamines; furthermore, PAs are present in all cell types at different concentrations, but the highest levels are found in rapid-turnover tissues. In addition to spermidine, spermine, and putrescine, also agmatine (AGM), deriving from arginine and identified in mammals in the 1990s, is a polyamine and several studies have reported its potentially positive role in the production of secretagogues, and in neuronal, vascular, metabolic, and therapeutic functions. Because of the low arginine decarboxylase (ADC) activity in mammalians, the amounts of AGM found in their tissues can be only minimally ascribed to an endogenous de novo synthesis by ADC, while a substantial quantity of AGM may be of dietary origin. Several food products contain only small amounts of polyamines, while higher concentrations can be found in fermented foods. PAs could also be considered as indicators of freshness in fish and meat products; as these moieties are produced during food storage, it would seem to confirm the main role of microorganisms in their synthesis. In particular, high levels of AGM are present in alcoholic beverages, such as wine, beer, sake, which would seem to confirm the role of yeasts in AGM production. Although many biological functions have been attributed to polyamines, high levels of these compounds in foodstuffs can have toxicological effects; however, no safe level for the intake of polyamines in a diet has yet been established. In this paper the presence of AGM in different foodstuffs is discussed, also taking into account the various factors affecting its presence and concentration.

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Section: Agmatine In Foodstuffsmentioning

confidence: 99%

Focused Review: Agmatine in Fermented Foods

Galgano¹,

Caruso²,

Condelli³

et al. 2012

Front. Microbio.

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“…Apart from using the grain, the immature pods can be used as vegetable while the crop residue after harvest serves as manure (National Research Council, 2006). In Australia and other places it is used as a forage and feed crop (Abeke et al, 2008;Maass et al, 2010)Furthermore legume seeds have been reported to be useful in the prevention and management of common metabolic diseases such as diabetes mellitus and coronary heart diseases (Mathers, 2002;Morris, 2003;Singhal, et al, 2014). The Lablab crop has been documented to exhibit diverse agro-morphological characteristics and to be one of the most versatile legumes in the tropics (Maass et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Physical characteristics, proximate composition and anti-nutritional factors in grains of lablab bean (<i>Lablab purpureus</i>) genotypes from Kenya

Kilonzi¹,

Makokha²,

Kenji³

2017

J. App. Bioscience.

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Objectives: The objectives of this study were to determine the physical characteristics, nutritional composition and anti-nutritional factors of grains from three lablab bean varieties with different colours and size developed by The Kenya Agricultural and Livestock Research Organisation (KALRO) Methodology and results: The length, thickness and width were determined using Vernier callipers. Dry matter, protein, fat and ash were determined using standard association of official analytical chemists (AOAC) methods. Phytates were determined using high performance liquid chromatography (HPLC), while the tannins and trypsin inhibition were determined by UV spectrophotometry. The mean 100 seed weight was significantly different among the three varieties, and ranged from 26.1 g to 29.2 g. The length, thickness and width ranged from 9.7 for KAT/DL-3 to 10.7 mm for KAT/DL-1, 5.2 (KAT/DL-1) to 5.6 mm (KAT/DL-2) and 6.8 (KAT/DL-3) to 7.4 mm (KAT/DL-1), respectively. The hydration and swelling coefficients of the beans ranged from 130.7 in KAT/DL-2 to 147.2 in KAT/DL-1, and 125.1 in KAT/DL-2 to 153.3 (KAT/DL-1), respectively. The mean crude protein and energy contents varied from 22.5(KAT/DL-3) to 25.4 %,( KAT/DL-1) and 347.4 (KAT/DL-3) to 353.7 KCal/100g in KAT/DL-1, respectively, and differed significantly (p<0.05) among the varieties. There were significant differences (p<0.05) in the phytic acid and tannin levels, where KAT/DL-2 recorded the highest levels of 723.6 mg/100 g, and 0.33%CE, respectively. Conclusion and application of findings: These results indicate that KAT/DL-1 has the best physical characteristics in respect to cooking and nutrition quality. This variety had the highest protein and energy content with low anti-nutritional factors, thus could offer better nutritive value in comparison to KATDL-2 and KAT/DL-3

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“…Lablab purpureus has great potential as medicinal legume. Among the legumes, hyacinth bean constitutes an important source of therapeutic agents used in the modern as well as traditional systems of medicine (Morris, 1996(Morris, , 1999(Morris, , 2003. It carries tremendous healing potential.…”

Section: Introductionmentioning

confidence: 99%

“…It carries tremendous healing potential. In fact, it is considered a multipurpose crop since it is used for food, forage, soil improvement, soil protection and weed control (Shivashankar and Kulkarni, 1989;Karachi, 1998;Morris, 1997Morris, , 2003Pengelly and Maass, 2001;Maass, 2006). The young pods and tender beans are used as vegetables in India and tropical and warm temperate Asia.…”

Section: Introductionmentioning

confidence: 99%

“…The young pods and tender beans are used as vegetables in India and tropical and warm temperate Asia. It is also been known for its use as a green manure and produces edible young pods, dried seeds, leaves and flowers (Morris, 1997(Morris, , 2003. The seeds are used as a laxative, diuretic, anthelmintic, antispasmodic, aphrodisiac, anaphrodisiac, digestive, carminative, febrifuge and stomachic (Chopra et al, 1986;Kirtikar and Basu, 1995).…”

Section: Introductionmentioning

confidence: 99%

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In vitro antimicrobial and cytotoxicity screening of n-hexane, chloroform and ethyl acetate extracts of Lablab purpureus (L.) leaves

Nasrin¹,

Bulbul²

2012

ABJNA

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In the present study the antimicrobial & cytotoxic activity of crude extracts (Chloroform, n-Hexane, Ethyl acetate) of leaves of Lablab purpureus L. were studied. Antimicrobial activity was tested against eleven important pathogenic bacteria including both gram positive and gram negative bacteria and three fungi. The bacteria are B. megaterium, B. subtilis, Staphylococcus aureus, Sarcina lutea, Escherichia coli, Salmonella paratyphi, S. typhi, Shigella boydii, S. dysenteriae and Vibrio mimicus & V. parahemolyticus. Disc diffusion technique was used for invitro antibacterial and antifungal screening. Here kanamycin disc (30g /disc) was used as standard for antibacterial study. The extracts showed antimicrobial activity against most of the bacterial strains with an average zone of inhibition of 8-20mm. The tested fungi are Saccharromyces cerevaceae, Candida albicans and Aspergillus niger. The extracts showed moderate to good antifungal activity with an average 9 -15 mm zone of inhibition. Among the three solvent extracts used, the most effective extract was found to be n-Hexane extract and maximum activity (20 mm, zone of inhibition) found against Staphylococcus aureus with Minimum inhibitory concentration (MIC) values of 64g/ml. The maximum zone of inhibition for chloroform extract showed 17mm against Bacillus subtilis and E.coli with MIC 128g/ml and 32g/ml respectively. The maximum zone of inhibition for Ethyl acetate extract showed 17mm against Vibrio mimicus with MIC values of 64g/ml .Cytotoxicity test was also studied by Brine Shrimp Lethality Bioassay and compare with LC 50 values of standard Vincristin sulphate as a positive control. The results illustrated significant cytotoxicity against A. salina, with LC 50 13.88µg/ml, 19.17µg/ml and 17.97µg/ml for n-Hexane, Chloroform and Ethyl acetate extracts respectively.

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Bio-Functional Legumes with Nutraceutical, Pharmaceutical, and Industrial Uses

Cited by 46 publications

References 34 publications

Focused Review: Agmatine in Fermented Foods

Focused Review: Agmatine in Fermented Foods

Physical characteristics, proximate composition and anti-nutritional factors in grains of lablab bean (<i>Lablab purpureus</i>) genotypes from Kenya

In vitro antimicrobial and cytotoxicity screening of n-hexane, chloroform and ethyl acetate extracts of Lablab purpureus (L.) leaves

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