Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models

Abstract

Faba bean can respond to the need for plant-based proteins for human consumption. The aim of this work was to study the role of lipid-modifying enzymes in faba bean in causing off-flavour compounds during processing. The faba bean exhibited high lipase and lipoxygenase (LOX) activities, with pH optima being 8.0 and 6.0, respectively. Faba bean LOX preferred free fatty acids (FFAs) over triacylglycerols as substrates, and together with other LOX pathway enzymes, it formed specific volatile products, as measured using headspace solid-phase microextraction-gas chromatography. During the preparation of the food models (i.e. the extracts and emulsions), enzymatic lipid oxidation occurred. The inclusion in the emulsions of rapeseed oil, especially of rapeseed oil FFAs, remarkably increased the amounts of volatile products. The largest quantities of products were formed in food models at pH 6.4, which is close to the pH optimum of LOX. Further studies on lipase in food models are needed.

Identification and Quantification of Major Faba Bean Seed Proteins

“…From a nutritional quality point of view, lipoxygenase is considered antinutritional due to its role in lipid oxidation, which also leads to undesirable flavors during food processing. 42 The studied genotypes show noticeable variation in the intensity of lipoxygenase bands ( Figure S2 ), but establishing the significance of this variation requires further scrutiny. In other legumes such as soybean 43 and pea, 44 efforts to develop genotypes lacking the major seed protein lipoxygenase have been successful.…”

Catalytic properties of lipoxygenase extracted from different varieties of Pisum sativum and Lens culinaris

“…It has been observed that the oxidation of unsaturated fatty acids, caused both by enzymatic or non‐enzymatic processes, could produce main constituents, such as C‐6 alkyl or alkenyl aldehydes, responsible of the unpleasant off‐flavors (Robinson et al., 1995). Among the enzymes, lipoxygenase (linoleate: oxygen oxidoreductase, EC 1.13.11.12; LOX) catalyzes the degradation of polyunsaturated fatty acids and it is generally accepted to be a major cause of undesirable off‐flavor development in legumes (Lampi et al., 2020; Selvamuthukumaran & Pathak, 2019). Lipoxygenase is the first enzyme to begin the lipid‐degrading LOX pathway, it oxidizes polyunsaturated fatty acids that have a 1,4‐pentadiene structure, such as linoleic and linolenic acids, to form conjugated diene hydroperoxides.…”

“…Among the enzymes, lipoxygenase (linoleate: oxygen oxidoreductase, EC 1.13.11.12; LOX) catalyzes the degradation of polyunsaturated fatty acids and it is generally accepted to be a major cause of undesirable off-flavor development in legumes (Lampi et al, 2020;Selvamuthukumaran & Pathak, 2019). Lipoxygenase is the first enzyme to begin the lipid-degrading LOX pathway, it oxidizes polyunsaturated fatty acids that have a 1,4-pentadiene structure, such as linoleic and linolenic acids, to form conjugated diene hydroperoxides.…”

Lipoxygenase Inhibition Activity of Coumarin Derivatives—QSAR and Molecular Docking Study

“…LOXs are widespread in the plant and animal kingdoms but also found in microorganisms such as fungi and cyanobacteria [ 3 ]. LOXs can be found in the biological organs and tissues, but they are particularly abundant in legumes (soybeans, mung beans, green beans, navy beans, peas, and peanuts), cereals (rye, oat, wheat, corn, and barley), and potato tubers [ 4 , 5 ]. All biological systems are susceptible to lipid peroxidation.…”

“…In addition, LOXs can cause food spoilage (off-flavors and off-odors) due to their reactions with unsaturated fatty acids [ 11 ]. Lipids and molecular oxygen are involved in these reactions, and they can be accelerated by many factors (singlet oxygen, light, metal ions, and radiation), including enzymes containing a transitional metal prosthetic group such as LOXs [ 5 ]. For that reason, many types of research have been conducted in order to find LOX inhibitors.…”