Biotechnological process for producing black bean slurry without stachyose

Yamaguishi, Caroline Tiemi; Sanada, Cássia T.N.; Gouvea, Patricia Milla; Pandey, Ashok; Woiciechowski, Adenise Lorenci; Parada, José; Soccol, Carlos Ricardo

doi:10.1016/j.foodres.2009.01.019

Cited by 11 publications

(7 citation statements)

References 30 publications

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“…These sugars contain one or more α-1,6 galactosyl bonds which make them indigestible for humans and monogastric animals because they lack α-galactosidase, the enzyme required to break down these sugars. Instead, these sugars undergo fermentation by gut microbiota in the large intestine resulting in the production of gases such as methane and carbon dioxide [ 1 , 10 ]. The production of gases does not pose any problems for humans or animals when small quantities of beans are consumed.…”

Section: Introductionmentioning

confidence: 99%

“…Four different members of the RFO family are found in plants: raffinose, stachyose, verbascose and ajugose, which are respectively, tri-, tetra-, penta- and hexasaccharides [ 37 ]. Soybean and common bean primarily produce, raffinose and stachyose, and to a lesser extent, verbascose in their seeds [ 10 , 14 ]. The production of RFOs is mainly dependent on the influx of galactinol which functions as a galactosyl donor for the RFO synthesis.…”

Section: Introductionmentioning

confidence: 99%

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Identification and Expression Analysis of the Genes Involved in the Raffinose Family Oligosaccharides Pathway of Phaseolus vulgaris and Glycine max

Koning

Kiekens

Toili

et al. 2021

Plants

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Raffinose family oligosaccharides (RFO) play an important role in plants but are also considered to be antinutritional factors. A profound understanding of the galactinol and RFO biosynthetic gene families and the expression patterns of the individual genes is a prerequisite for the sustainable reduction of the RFO content in the seeds, without compromising normal plant development and functioning. In this paper, an overview of the annotation and genetic structure of all galactinol- and RFO biosynthesis genes is given for soybean and common bean. In common bean, three galactinol synthase genes, two raffinose synthase genes and one stachyose synthase gene were identified for the first time. To discover the expression patterns of these genes in different tissues, two expression atlases have been created through re-analysis of publicly available RNA-seq data. De novo expression analysis through an RNA-seq study during seed development of three varieties of common bean gave more insight into the expression patterns of these genes during the seed development. The results of the expression analysis suggest that different classes of galactinol- and RFO synthase genes have tissue-specific expression patterns in soybean and common bean. With the obtained knowledge, important galactinol- and RFO synthase genes that specifically play a key role in the accumulation of RFOs in the seeds are identified. These candidate genes may play a pivotal role in reducing the RFO content in the seeds of important legumes which could improve the nutritional quality of these beans and would solve the discomforts associated with their consumption.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Identification and Expression Analysis of the Genes Involved in the Raffinose Family Oligosaccharides Pathway of Phaseolus vulgaris and Glycine max

Koning

Kiekens

Toili

et al. 2021

Plants

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“…Besides flatulence, other symptoms that can appear are nausea, cramps, abdominal pain, headache, mental disturbance, etc. (Yamaguishi et al 2013). Alpha-galactose also affects animal manure, mainly generating higher faecal volume and softer faecal texture (Félix et al 2013).…”

Section: Potential Hazardsmentioning

confidence: 99%

Present status on removal of raffinose family oligosaccharides - a Review

Zhang¹,

Song²,

Mei³

et al. 2019

Czech J. Food Sci.

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Raffinose family oligosaccharides (RFOs) are α-galactosyl derivatives of sucrose or glucose. They are found in a large variety of seeds from many different families such as beans, vegetables and whole grains. Due to absence of α-galactosidase in the digestive tract of humans and other monogastric animals, RFOs are responsible for intestinal disturbances (flatulence) following the ingestion of legume-derived products. Structural relationships of RFOs and their enzymatic degradation mechanism are described. Concentration and distribution from various seed sources are introduced. The present status on removal of the RFOs (such as soaking, cooking, germination, and addition of α-galactosidase) is summarized. At the meantime, α-galactosidases from botanic and microbial sources and their partial enzymatic properties are also presented in detail. Based on a comparison of various removal treatments, the microbial α-galactosidases are thought as the most optimum candidate for removing RFOs in legumes, and the ideal system for the RFO removal is proposed.

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“…The full utilization of the potential nutritive value in legumeand soy-based foods is limited by the presence of non-digestible flatulence sugars such as raffinose and stachyose, causing gassing discomfort. As mammals do not produce the enzyme, α-galactosidase, this enzyme is used to convert stachyose and raffinose to simple sugars that are adsorbed by the human digestive tract, thereby preventing the flatulence often caused by legumes (Yamaguishi et al, 2009). People without enough α-galactosidase can also experience a very serious condition known as Fabry's disease, which can later lead to kidney malfunction and an increased risk of heart disease (Waldek et al, 2009).…”

Section: Technical and Other Enzymesmentioning

confidence: 99%

Other Organism‐Based Processes and Products

Lee

2014

Fundamentals of Food Biotechnology

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Enzymes, which are protein catalysts synthesized by living systems, are important as synthetic and degradative catalysts. With the help of a multitude of enzymes, microorganisms are able to carry out the huge number of stepwise chemical reactions necessary for the growth and maintenance of cells (metabolism). Many microorganisms synthesize additional, often complex substances, which play no part in the growth process, the so-called secondary metabolites such as flavor and fragrances. Most of the chemical reactions taking place in living cells are completed in milliseconds or less, within a relatively narrow range of physical conditions. This rapid rate of metabolism is due to the existence of biological catalysts, namely enzymes. Enzymes not only make essential contributions to cellular activities, but also find many applications in biotechnology, especially in the food processing industry, for manufacturing cheese, beer, wine, bread, sweeteners, and so on, and in the chemical and pharmaceutical industries for synthesizing amino acids and antibiotics.While the presence of natural enzymes is advantageous in curing food products such as cheese and meat to give desirable textures and flavors, natural enzymes may produce undesirable reactions, such as rancidity from lipases and browning reactions due to polyphenol oxidases. Sometimes natural enzymes in foods are used as an index of the pasteurization of milk or cheese (by the detection of phosphatase or catalase) or to indicate the presence of peroxidase in vegetable products (as evidence of incomplete blanching). Recognition of the functions and the usefulness of enzymes in bringing about desirable changes in foods has led to the large-scale production of commercial enzymes. Of the more than 4000 enzymes known from animal, plant, or microbial sources, fewer than 20 are industrially produced on a large scale for the production of foods and intermediates. The majority of enzymes are hydrolases such as amylases, cellulases, pectinases, and proteases, which degrade polymeric substances to simple molecules. The world market for total enzymes is predicted to $7 billion in 2013

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Biotechnological process for producing black bean slurry without stachyose

Cited by 11 publications

References 30 publications

Identification and Expression Analysis of the Genes Involved in the Raffinose Family Oligosaccharides Pathway of Phaseolus vulgaris and Glycine max

Identification and Expression Analysis of the Genes Involved in the Raffinose Family Oligosaccharides Pathway of Phaseolus vulgaris and Glycine max

Present status on removal of raffinose family oligosaccharides - a Review

Other Organism‐Based Processes and Products

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