Possibilities of reducing amounts of vicine and convicine in faba bean suspensions and sourdoughs

Abstract

Vicine and convicine may be removed from faba bean by hydrolysis to the corresponding aglycones, divicine and isouramil. For total elimination of their toxicity, further degradation of the aglycones should be shown. The aim of the study was to investigate hydrolysis of vicine and convicine using the enzymatic activity in faba bean in flour suspensions and selected lactic acid bacteria used as starters for faba bean fermentation. In addition, the effect of acidity on the stability of vicine and convicine was investigated. Sourdoughs were used in a baking process to obtain breads as final products. Vicine, convicine, and their aglycones were analyzed using reversed phase high pressure liquid chromatography with UV detection (RP-HPLC-UV). Incubation of the suspensions showed rather small vicine and convicine losses. Acidity itself did not cause losses under the conditions studied, apart from that of convicine at low pH. In sourdough fermentation with strains of Lactobacillus plantarum and Pediococcus pentosaceus, losses of vicine and convicine were dependent on the fermentation temperature and the β-glucosidase activity of the starter. Compared to fermentation at 20 °C, more intense acidification at 25 °C resulted in decrease of vicine up to 85% and convicine up to 47%. Levels of vicine and convicine in breads were comparable to levels in sourdoughs. Furthermore, the aglycones were not detected from breads.

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications

“…Another concern, besides drastically reduced technological bread quality, involves antinutritional compounds (ANCs) which occur in legumes and can, amongst other effects, negatively impact absorption of minerals and protein digestibility [ 21 ]. For the improvement of the baking performance of faba bean flour and to reduce its contents of ANCs fermentation technology, and specifically sourdough-like single-strain fermentation, has been investigated and described to be a powerful tool [ 22 , 23 , 24 , 25 , 26 , 27 , 28 ]. While various lactic acid bacteria (LAB) strains promise a positive impact, specifically Leuconostoc species have been reported to produce or release a large range of compounds with biological activities and potentially beneficial techno-functional properties [ 29 , 30 , 31 , 32 ].…”

Fermentation quality of ensiled crimped faba beans using different additives with special attention to changes in bioactive compounds

“…The effects of lactic acid bacteria (LAB) on bioactive compounds of faba beans has been studied to some extent (e.g. Gefrom et al, 2013;Coda et al, 2015;Pulkkinen et al, 2019), but to our knowledge the effects of chemical additives on them has not previously been evaluated.…”

Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks

“…The pyrimidine glycosides, vicine and convicine, are compounds present in the genus Vicia, including Vicia narbonensis [31]. In the present sample, a small amount of convicine has been detected, coeluting with an unknown compound (peak 3).…”

“…In the present sample, a small amount of convicine has been detected, coeluting with an unknown compound (peak 3). Although this alkaloid glycoside is considered as an anti-nutritional factor, their concentration can be greatly reduced by hydrolysis or fermentation prior to baking [31,32]. On the other hand, the presence of flavones is also considered a characteristic of legumes.…”