In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)

He, Shudong; Simpson, Benjamin K.; Ngadi, Michael; Ma, Ying

doi:10.1016/j.foodchem.2014.10.045

Cited by 22 publications

(31 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, some studies have been demonstrated that digestibility is greatly influenced by pH level and temperature. Some rice proteins in SGF conditions were digested faster at pH 1.2 as compared to pH levels of 2.0 and 2.5 as well as the effects of temperature were decisive in accelerating protein digestion (Pompeu et al, 2014;Gámez et al, 2015;He et al, 2015.;Lang et al, 2015).…”

Section: Seeds Of Crude Extract Untoasted Simulating Intestinal Fluidmentioning

confidence: 99%

“…Studies using electrophoresis have shown that native black bean lectins were resistant to both gastric and intestinal digestion (He et al, 2015). On the other hand, whole-grain proteins showed different levels of digestibility in gastric digestion and were susceptible to rapid intestinal digestion (Lang et al, 2015).…”

Section: Seed Extract Toasted Simulating Gastric and Intestinal Fluidmentioning

confidence: 99%

“…On the other hand, whole-grain proteins showed different levels of digestibility in gastric digestion and were susceptible to rapid intestinal digestion (Lang et al, 2015). Alteration in protein structure is evident with heat treatment, independent if it is gastric or intestinal, indicating that the conformational structure plays a primordial role in its resistance to proteolytic degradation (He et al, 2015). During a 60 min reaction period most food allergens are stable under gastric conditions (Grozdanovic et al, 2014;He et al, 2015).…”

Section: Seed Extract Toasted Simulating Gastric and Intestinal Fluidmentioning

confidence: 99%

“…Alteration in protein structure is evident with heat treatment, independent if it is gastric or intestinal, indicating that the conformational structure plays a primordial role in its resistance to proteolytic degradation (He et al, 2015). During a 60 min reaction period most food allergens are stable under gastric conditions (Grozdanovic et al, 2014;He et al, 2015). However, there is no consensus on which of the conditions allergenic proteins are more susceptible to the action of proteolytic enzymes (Fu et al, 2002).…”

Section: Seed Extract Toasted Simulating Gastric and Intestinal Fluidmentioning

confidence: 99%

See 3 more Smart Citations

Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds

et al. 2017

View full text Add to dashboard Cite

The Brazilian Cerrado presents a wide variety of natural products, including the Pequi (Caryocar brasiliense). The important factor that determines the dietary and nutritional ideality of protein is degestitibility. This work aims to evaluate the protein digestibility of Pequi seeds and the presence of anti-nutritional factors. The protein Pequi almonds were extracted, toasted and untoasted. Evaluation digestibility was structurally characterized by SDS-PAGE 15%, which can be used to analyze simulated gastric fluid (SFG) and digestion in intestinal fluid (SFI) in the presence of pepsin and trypsin/chymotrypsin. The extract from Pequi almonds showed inhibitory activity and was not detected hemagglutination. The intensity of the bands according to 2S albumins, after heat treatment, did not decrease in comparison to the condition native, significantly. In the crisp crude extract, which was incubated under SGF and SIF, the intensity of the corresponding bands at 8 and 3 kDa was resistant to SGF and indigestible after 4 hours under SIF. The characterization of Pequi almonds demonstrated that the product of the crude extract has anti-nutritional factors, which were confirmed by evaluating digestibility.Keywords: Caryocar brasiliense; almonds; in vitro digestibility; 2S albumin; peptidase inhibitor; lectins.Practical Application: The study of anti-nutritional factors identification is very important because of its inactivation on food industry and it can also be used to avoid allergy due to them.

show abstract

Section: Seeds Of Crude Extract Untoasted Simulating Intestinal Fluidmentioning

confidence: 99%

Section: Seed Extract Toasted Simulating Gastric and Intestinal Fluidmentioning

confidence: 99%

Section: Seed Extract Toasted Simulating Gastric and Intestinal Fluidmentioning

confidence: 99%

Section: Seed Extract Toasted Simulating Gastric and Intestinal Fluidmentioning

confidence: 99%

See 2 more Smart Citations

Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds

et al. 2017

View full text Add to dashboard Cite

show abstract

“…The variety of globular structures from the food proteins stabilized by extensive hydrogen bonding, hydrophobic interactions, and disulfide bonds contribute to their low level of digestibility. In addition, an increase of in vitro protein digestibility after heat treatment has been reported, likely resulting from protein denaturation and inactivation of protease inhibitors and lectins (Lajolo & Genovese, 2002;Pompeu et al, 2014;He et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Silva¹,

Pompeu²,

Costa³

et al. 2015

Food Sci. Technol (Campinas)

View full text Add to dashboard Cite

Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins. In this study, the seed storage proteins from Chenopodium quinoa were extracted, fractionated, partially purified, and characterized. The structural characterization was performed by Tricine-SDS-PAGE and two-dimensional electrophoresis, and it confirmed the presence of proteins of molecular weight of 30 and 7kDa, probably corresponding to lectins and trypsin inhibitors, respectively. The functional characterization of these proteins evidenced their activity as antinutritional factors due to their in vitro digestibility. Quinoa proteins have an excellent amino acid composition with many essential amino acids. In vitro digestibility evaluation indicated that heat-treated samples showed a more complete digestion than the native state samples. Quinoa seeds can be an important cereal in human diet after adequate heat treatment.Keywords: Chenopodium quinoa; seeds; lectins; protease inhibitor; in vitro digestibility.Practical Application: SDS-PAGE to evaluate the effect of digestive enzymes in seed proteins.

show abstract

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

et al. 2015

View full text Add to dashboard Cite

In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)

Cited by 22 publications

References 34 publications

Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds

Anti-nutritional factors and digestibility of protein in Cayocar brasiliense seeds

The importance of heat against antinutritional factors from Chenopodium quinoa seeds

Pea, Chickpea and Lentil Protein Isolates: Physicochemical Characterization and Emulsifying Properties

Contact Info

Product

Resources

About