Degradation of α-galactosides during the germination of grain legume seeds

Kadlec, Pavel; Dostálová, Jana; Bernaskova, Jana; Skulinova, Michaela

doi:10.17221/3/2008-cjfs

Cited by 15 publications

(8 citation statements)

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“…Our data also indicate presence of considerable amounts of galactosyl pinitols (accounting for 13% of TSCs, Table 1), with prevalent GPA (Online Resources, Table 1). Changes in the concentrations of RFOs, sucrose and monosaccharides in germinating fenugreek seeds, found in our study (Table 1), correspond well with the results obtained earlier by Dirk et al (1999) and are generally similar to the ones occurring in germinating legume seeds (Górecki et al 2000;Kadlec et al 2008;Martin-Cabrejas et al 2008). Moreover, the fast degradation of galactosyl cyclitols confirms their role as reserve materials important for early germination of fenugreek seeds, same as in seeds of winter vetch (Lahuta and Goszczyńska 2009).…”

Section: Discussionsupporting

confidence: 92%

The occurrence and accumulation of d-pinitol in fenugreek (Trigonella foenum graecum L.)

et al. 2018

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This article presents changes in concentrations of d-pinitol (and other cyclitols as well as low molecular weight carbohydrates) in vegetative and reproductive organs of fenugreek (Trigonella foenumgraecum L.) during an entire plant growing period. d-Pinitol was the major cyclitol in all tested organs, representing 43-94% of total cyclitols and 2-77% of total soluble carbohydrates. The highest concentration of d-pinitol was found in pods (14-23 mg g −1 of dry weight, DW), lower in leaves and stems (5-20 and 9-10 mg g −1 DW, respectively), and the lowest in maturing seeds (2-5 mg g −1 DW). Although maturing seeds accumulate α-d-galactosides of d-pinitol (galactosyl pinitols, up to 6.6 mg g −1 DW), the major storage sugars were raffinose family oligosaccharides (RFOs, 65.37 mg g −1 DW). Both RFOs and galactosyl pinitols are hydrolyzed during seed germination, releasing sucrose and d-pinitol, respectively. Accumulation of free galactose was not detected. Owing to the high concentration of d-pinitol (up to 23.70 mg g −1 DW) and low concentration of soluble sugars, developing pods seem to be the best source of d-pinitol.

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Section: Discussionsupporting

confidence: 92%

The occurrence and accumulation of d-pinitol in fenugreek (Trigonella foenum graecum L.)

et al. 2018

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“…Kadlec, Dostalova, Bernaskova, & Skulinova, (2008) modelled the degradation of alpha-galactosides during the germination of legume seeds (mung bean, chickpea, and lentil) using zero-order, first-order kinetic reactions as well as empirical equations. Their results showed that the best fit was obtained using empirical equations, which do not provide any information about the mechanisms underlying alpha-galactoside degradation.…”

Section: Introductionmentioning

confidence: 99%

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

et al. 2018

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Please cite this article as: Coffigniez, F., Briffaz, A., Mestres, C., Alter, P., Durand, N., Bohuon, P., Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea, Food Chemistry (2017), doi: http://dx.doi.org/10.1016/j.foodchem. 2017.09.057 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. degradation predominated (maximum found for raffinose degradation rate constant of 3.22 × 10 4 s 1 ) whereas diffusion predominated at higher temperatures (95 °C).

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“…There was no interaction between lines and years of experiments (significance of lines × year interaction, F statistic > 0.01). The RFO concentration in seeds of various legume species ranges, on a dry matter (DM) basis, from 2.4-3.5% in broad bean, lentil and chickpea (Górecki et al 2001;Kadlec et al 2008) up to 11-16% in yellow lupine (Martinez-Villaluenga et al 2008). Pea has one of the highest levels of oligosaccharide content among legumes -from 2.3 to 9.6% DM (Martinez-Villaluenga et al 2008).…”

Section: Resultsmentioning

confidence: 99%

Variability in the oligosaccharide concentration in seeds of the mapping population of pea (Pisum sativum L.)

Gawłowska

Lahuta²,

Świecicki

et al. 2014

Czech J. Genet. Plant Breed.

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Gawłowska M., Lahuta L., Święcicki W., Krajewski P. (2014): Variability in the oligosaccharide concentration in seeds of the mapping population of pea (Pisum sativum L.). Czech J. Genet. Plant Breed., 50: 157-162.Anti-nutritional compounds are among the obstacles to the use of pea seeds as a protein source in both feed and food. These compounds are poorly digested by both monogastric animals and humans. There are three main oligosaccharides in pea: raffinose, stachyose and verbascose (raffinose family oligosaccharides -RFOs). The concentration of oligosaccharides in dry seeds, the oligosaccharide percent to the total content of soluble sugars and quantitative trait loci (QTLs) were analysed in the mapping population Wt10245 × Wt11238. The composition and concentration of soluble carbohydrates in seeds harvested from two field experiments (2002 and 2004) were analysed by the high resolution gas chromatography method. The Wt10245 × Wt11238 population was chosen because of the greater difference in the concentration of RFOs in seeds between parental lines (56.48 mg/g seed in Wt10245 and 99.1 mg/g seed in Wt11238). The average levels of oligosaccharides (mg/g seed) from both field experiments in the mapping population were: myo-inositol 1.5, sucrose 33.3, galactinol 0.8, raffinose 9.6, stachyose 30.1, verbascose 37.1. The total oligosaccharide concentration was 76.8 mg/g seed. This comprised anaverage of 68% soluble sugars, with the range from 59% to 75%. The results are in agreement with the knowledge of RFO biosynthesis. This makes selection for changes in the proportion of the particular oligosaccharides difficult, like in Phaseolus. However, it is possible to decrease the RFO content in pea seeds. The linkage between QTL and the gene r is interesting. The rugosus (r) locus changes the morphology and distribution of starch grains, decreases the total starch accumulation, produces a higher ratio of amylose to amylopectin and higher sugar and water content during development along with changes in cell size and lipid content.Keywords: genetic map; molecular markers; QTL; rugosus (r) locus; seed oligosaccharide Pea seeds are an important source of protein. However, their value as ingredients in food and feed is limited by a considerable amount of anti-nutritional factors, among them sucrose α-galactosides (raffinose, stachyose and verbascose, named the raffinose family of oligosaccharides, RFOs). Because of the lack of α-galactosidase in the human digestive system, RFOs appear unchanged in the large intestine, where they are degraded and fermented by microflora, causing cramps and flatulence (Coon et al. 1990). In effect, the true metabolizable energy and digestibility can be decreased. However, the presence of RFOs in the digestive tract stimulates development of some probiotic bacteria. The nutritional importance of

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Degradation of α-galactosides during the germination of grain legume seeds

Cited by 15 publications

References 13 publications

The occurrence and accumulation of d-pinitol in fenugreek (Trigonella foenum graecum L.)

The occurrence and accumulation of d-pinitol in fenugreek (Trigonella foenum graecum L.)

Multi-response modeling of reaction-diffusion to explain alpha-galactoside behavior during the soaking-cooking process in cowpea

Variability in the oligosaccharide concentration in seeds of the mapping population of pea (Pisum sativum L.)

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