Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

Pedrosa, Mercedes M.; Cuadrado, Carmen; Burbano, Carmen; Allaf, Karim; Haddad, Joseph; Gelencsér, É.; Takács, Krisztina; Guillamón, Eva; Múzquiz, M.

doi:10.1016/j.foodchem.2011.09.061

Cited by 60 publications

(44 citation statements)

References 32 publications

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“…Lupine alkaloids and phytates are among the ANFs targeted by this technology. Regarding TIs inactivation, there are only 2 studies published (Haddad and Allaf ; Pedrosa and others ). By applying 7 bar for 1, 3, or 6 min over conditioned soybean seeds, TIA was reduced up to 95.4%, 98.6%, and 98.3% respectively.…”

Section: Physical Processesmentioning

confidence: 99%

“…The application of DIC resulted in a seed with a porous texture. The seed porosity increased the availability of soluble sugars and reduced other antinutritional factors such as phytic acid and lectin (Haddad and Allaf ; Pedrosa and others ). A recommendation for future work is to test DIC on nonroasted peanuts, since the initial TIs activity for roasted peanuts was already low given the thermal treatment.…”

Section: Physical Processesmentioning

confidence: 99%

See 1 more Smart Citation

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Avilés‐Gaxiola

Chuck‐Hernández

Saldivar

2017

Journal of Food Science

190

113

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Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFsnaturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.

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Section: Physical Processesmentioning

confidence: 99%

Section: Physical Processesmentioning

confidence: 99%

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Avilés‐Gaxiola

Chuck‐Hernández

Saldivar

2017

Journal of Food Science

190

113

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“…(Muzquiz, 2000;Muzquiz et al, 2012). Hence, methods for their extraction, determination and quantification are very specific (Goyoaga et al, 2008;Pedrosa et al, 2012). They do not appear in all plants, and their physiological effects are diverse .…”

Section: γ-Glutamyl-s-ethenyl-cysteine (Gec)mentioning

confidence: 99%

Biochemical characterization of legume seeds as ingredients in animal feed

Martín-Pedrosa¹,

Varela²,

Guillamón³

et al. 2016

Span. j. agric. res.

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competition of feedstock proteins produced mainly in North and South America; the increased use of chemical fertilizers in crop production; the availability of cheap sources of animal protein (fish and meat-beef, pork and poultry), and the simplification of agricultural systems. In fact, during the last decades the cultivation of grain legumes in Europe, as well as their use, fell sharply: in 2010 the total production of pulses in Europe was 39% of that obtained in 1990 (FAO Stat: http://faostat3.fao.org/home/index.html). As a consequence, Europe presently needs to import most of the RESEARCH ARTICLE OPEN ACCESS AbstractThe current European protein deficit is estimated as high as 70% of present needs. Because of the high protein content of their seeds, grain legumes are attractive candidates for lowering the deficiency in plant protein production. The objective of this work was to identify new sources of vegetable protein that would reduce our high dependence of soy, the main source of protein in the manufacture of feedstuffs. To achieve this goal, we determined the proximate composition, the bioactive components, as well as the antinutritional factors present in the studied seeds. In general, the protein, fat and carbohydrates content of legume seeds studied were within the limits found in the literature. The bioactive compounds detected in all the seeds were α-galactosides, myoinositol phosphates, protease inhibitors and phenols. IP 6 (phytic acid) was the main inositol phosphate form in all the samples. The highest protease inhibitors content was detected in both Lathyrus cicera cultivars. Vicia ervilia and L. cicera cultivars showed low haemagglutinating activity (20.4 HU/g). The γ-glutamyl-S-ethenyl-cysteine content in Vicia narbonensis was around 16.0 mg/g. Both L. cicera varieties presented similar β-Noxalyl-L-α, β-diaminopropionic acid content (0.80 mg/g). The two V. ervilia varieties showed high canavanine concentration (1.93-5.28 mg/g). Vicine was only detected in V. narbonensis cultivars (0.3 mg/g). The biochemical characterization carried out in this study allows us to know the limits of inclusion of these minor crop seeds in feed formulations in order to replace the soybean.Additional key words: legumes; bioactive compounds; feedstuffs; Cicer; Vicia; Lathyrus Abbreviations used: ANF (anti-nutritional factors); CIU (chymotrypsin inhibitor unit); GEC (γ-glutamyl-S-ethenyl-cysteine); HU (haemagglutinating unit); IP (inositol phosphates); ORAC (oxygen-radical absorbance capacity); PCAF (sodium amminepentacyanoferrate (II) hydrat); SBM (soybean meal); SCFA (short-chain fatty acids); TIA (trypsin inhibitor activity); TIU (trypsin inhibitor unit); β-ODAP (β-N-oxalyl-L-α, β-diaminopropionic acid)Citation: Martín-Pedrosa, M.; Varela, A.; Guillamon, E.; Cabellos, B.; Burbano, C.; Gomez-Fernandez, J.; de Mercado, E.; Gomez-Izquierdo, E.; Cuadrado, C.; Muzquiz, M. (2016). Biochemical characterization of legume seeds as ingredients in animal feed.

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“…IP6 chelates micronutrients and reduces their bioavailability for monogastric animals, including humans, because of the lack of phytase enzyme in their digestive tract [10]. Oligosaccharides, such as raffinose and stachyose, are well known to cause flatulence in mammals that have no α-galactosidase [11]. These saccharides contain one, two or three galactose units joined to α-1-6 galactosidic linkages.…”

Section: Introductionmentioning

confidence: 99%

Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

et al. 2019

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Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.

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Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

Cited by 60 publications

References 32 publications

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

Biochemical characterization of legume seeds as ingredients in animal feed

Effect of Instant Controlled Pressure-Drop (DIC), Cooking and Germination on Non-Nutritional Factors of Common Vetch (Vicia sativa spp.)

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