Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba

Helsper, J.P.F.G.; Hoogendijk, J. M.; Norel, A. van; Kolodziej, Herbert

doi:10.1016/0031-9422(91)80011-o

Cited by 43 publications

(39 citation statements)

References 18 publications

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“…The legumes, particularly cowpea, are also likely to contain certain amounts of delphinidins and/or other polyphenolics such as petunidins and malvidins, as reported elsewhere. 33,34 Procyanidins contain catechol and resorcinol groups in a 1:1 ratio (Fig 1), and the amounts reported in this study for catechols and resorcinols in most legumes and some cereals were close to this ratio, indicating the presence of mainly procyanidins.…”

Section: Results and Discussion Extractable Phenolic Content In Cereamentioning

confidence: 82%

“…Trimers and oligomers of proanthocyanidins as mixtures of procyanidins and prodelphinidins have been reported in barley, 28 -31 wheat bran 32 and various legumes. 33,34 Polyphenolics such as petunidins and malvidins have also been reported in legumes. 33,34 The high-tannin varieties of sorghum mainly have polyphenols of procyanidin structure; however, minor amounts of prodelphinidins were reported in sorghum cultivar Sudax.…”

Section: Introductionmentioning

confidence: 99%

“…33,34 Polyphenolics such as petunidins and malvidins have also been reported in legumes. 33,34 The high-tannin varieties of sorghum mainly have polyphenols of procyanidin structure; however, minor amounts of prodelphinidins were reported in sorghum cultivar Sudax. 29 Unlike procyanidins, prodelphinidins contain three consecutive hydroxyl groups (galloyl) in the B-ring of proanthocyanidins (Fig 1).…”

Section: Introductionmentioning

confidence: 99%

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Effect of grain pre‐treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania

2003

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Extractable phenolic compounds, classified as total phenolics, resorcinols, catechols and galloyls, were determined in cereals and legume food grains commonly consumed in Tanzania, using various colorimetric methods. Grain samples of red sorghum (udo), finger millet, cowpea, mung bean and brown kidney bean were further processed-soaked in water at different pHs, germinated, cooked or dehulled (legumes only)-and the effect on extractable phenolics was analysed. In untreated grains, total phenolics ranged from 0.9 to 33.7, catechols from 0.8 to 13.5 and resorcinols from 0.2 to 11 mg catechin equivalents (CE) g −1 . Galloyls (tannic acid equivalents, TAE) were found in negligible amounts in most grains, but in appreciable amounts in red sorghum (5.5 mg g −1 ). Processing of grains led to variable effects on the extractable phenolics. Soaking the grains significantly (p < 0.05) reduced the amount of total extractable phenolics in red sorghum, finger millet and cowpea, with alkali and acidic media being more effective. Water soaking had no effect on total extractable phenolics in mung bean and water, while alkali and acidic soaking had no effect on total extractable phenolics in brown kidney bean. Extractable catechols and resorcinols were affected by soaking in a similar pattern to total extractable phenolics. Germination reduced total extractable phenolics, catechols and resorcinols in all samples, except for catechols in mung bean. Cooking (boiling of grains) was more effective in reducing total extractable phenolics in cereals than germination and water soaking, while dehulling was the most effective method for reducing total extractable phenolics in legumes (p < 0.01).

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Section: Results and Discussion Extractable Phenolic Content In Cereamentioning

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of grain pre‐treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania

2003

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“…Swick and Ivey (1992) reported that phytic acid has impaired protein digestibility in aquatic species by forming phytate-protein complexes. Tannin (Makkar and Becker, 1999) and phytic acid (Helsper et al, 1993) interferes with protein digestibility by inhibiting protein hydrolytic ensymes in aquatic species. The feeding rate, growth and molting frequency of Penaeus japonicus has reduced due to the presence of saponin (Chen et al, 1996).…”

Section: Resultsmentioning

confidence: 99%

Effect of fungal fermentation on the nutrient digestibility of guar meal in Penaeus vannamei

et al. 2017

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A 30-days indoor feeding trail was carried out to determine the nutrient digestibility of untreated and fermented guar meal (GRM) in Penaeus vannamei. The fermented guar meal was prepared by solid state fermentation using the fungus Aspergillus niger. A reference diet was formulated based on the dietary requirements of shrimp and test diets were prepared using the ingredient substitution method of reference diet and test ingredient at 7:3 ratio. Results revealed that the fungal fermentation significantly (p<0.05) increased dry matter digestibility of GRM from 48.86 to 54.27% and crude protein digestibility from 64.41 to 68.54%. Significant (p<0.05) improvement was observed in the digestibility of all the amino acids with fermented GRM compared to the untreated GRM. The range of essential amino acids digestibility was increased from 59.4-69.6% to 61.5-73.6% post-fermentation. Lysine in essential amino acids and serine in nonessential amino acids showed the highest digestibility in both untreated and fermented GRM whereas a better improvement was observed with arginine (9.79%) and glutamic acid (8.59%) due to fermentation. The present results of increased digestibility parameters in fermented GRM were attributed to the amelioration of anti-nutritional factors and reduction of fibre fractions.

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“…In addition, previous biological studies on compound 1 have shown antioxidant [24] and trypsin-inhibitory activities [25]. Compound 2 has been previously reported as an antioxidant [26].…”

mentioning

confidence: 97%

Topoisomerase‐II‐Inhibitory Principles from the Stems of Spatholobus suberectus

Han¹,

Park²,

Chen³

et al. 2007

Chemistry & Biodiversity

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Bioassay-guided fractionation of the stems of Spatholobus suberectus led to the isolation of procyanidin B4 (= (+)-catechin-(4-->8)-(-)-epicatechin) (1) and (+)-catechin-(4-->8)-(+)-catechin-(4-->8)-(-)-epicatechin (2). These compounds, isolated before from other sources, were found to be highly potent inhibitors of DNA-topoisomerase-II (Topo-II)-mediated KDNA decatenation, with IC50 values of 22.5+/-2.3 and 21.9+/-2.2 nM, resp.

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Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba

Cited by 43 publications

References 18 publications

Effect of grain pre‐treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania

Effect of grain pre‐treatment on different extractable phenolic groups in cereals and legumes commonly consumed in Tanzania

Effect of fungal fermentation on the nutrient digestibility of guar meal in Penaeus vannamei

Topoisomerase‐II‐Inhibitory Principles from the Stems of Spatholobus suberectus

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