Proteolytic activity, amino acid composition and protein quality of germinating fenugreek seeds (Trigonella foenum graecum L.)

El-Mahdy, Ahmed R.; El-Sebaiy, Laila A.

doi:10.1016/0308-8146(85)90100-1

Cited by 20 publications

(13 citation statements)

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“…Also, a stable increase was determined after the end of curing stage in the other groups. However, it was reported that the amount of leucine amino acid found in the flour of the fenugreek seed was higher than other amino acids (El‐Mahdy and El‐Sebaiy ). Therefore, it may cause an increase.…”

Section: Resultsmentioning

confidence: 95%

“…This increase was effected by the composition of cemen used as well as changes occuring in cured‐dried meat. The researchers found that the flour of the fenugreek seed was rich in lysine (El‐Mahdy and El‐Sebaiy ; Billaud and Adrian ). The average values detected in the control and treatment groups including 50, 100 and 150 ppm nitrite were relatively higher than the values determined by Ceylan and Aksu ().…”

Section: Resultsmentioning

confidence: 99%

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Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite

Erdemir

Aksu

2016

Journal of Food Processing and Preservation

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Pastırma is a dry‐cured meat product produced in many parts of the world. Pastırma has high‐value animal protein. So, it is an important food of animal origin for the human diet. An intense proteolysis also occurs during pastırma production, and the amounts of free amino acids (FAA) increase. In this study, the effects of different nitrite levels on composition of FAA were determined during pastırma processing. At the curing stage of pastırma production, meat was treated with 50, 100 and 150 ppm sodium nitrite. Analysis were performed at the raw material, end of curing, end of second drying and pastırma. The nitrite levels (P < 0.01) and production stages (P < 0.01) had significant effects on the composition of FAA. Compared with control, the amounts of serine, threonine, tyrosine, histidine and lysine increased, while the amounts of glycine, glutamine and arginine decreased in the pastırma containing nitrite. The highest FAA amounts were found in the pastırma consisting nitrite. However, the lowest FAA amounts among the pastırma groups with nitrite were in the 150 ppm. Practical Applications This is the first study on determining the effect of usage nitrite on the composition of free amino acid (FAA) during pastırma processing and in the ready‐to‐eat pastırma. Proteolysis had an important effect on sensory properties of pastırma. The amounts of FAA increasing in the degradation affect on the desirable sensory properties in the final product, directly or transform different components. The results of this study can serve to increase of pastırma quality properties by the effect of nitrite on the composition of FAAs. In addition, results of this study will contribute significantly to efforts to reduce the usage of nitrite in the pastırma production.

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Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite

Erdemir

Aksu

2016

Journal of Food Processing and Preservation

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“…A similar trend was reported for beef, caterpillar, whole hen's egg, casein and cow milk. 27 Even in plant seeds, El-Mahdy and El-Sebaiy 23 reported the presence of the same amino acids in both germinated and ungerminated seeds with glutamic and aspartic acids occurring in higher concentrations. They reported that the high concentrations of glutamic acid (2.74 g 100 g −1 sample) and aspartic acid (1.80 g 100 g −1 sample) are normal for most seeds and correlated with the findings previously reported by Sauvaire et al 39 for fenugreek seeds.…”

Section: Resultsmentioning

confidence: 99%

“…23 The desiccator was evacuated overnight to approximately 10 mm Hg to remove hydrochloric acid and dry the hydrolysate. The dried residues were dissolved in 25.0 ml of 0.20 M citrate buffer, pH 2.2, and the amino acids were estimated 24 using the Technicon TSM-1 0209 Automated Amino Acid Analyzer (Model 1993, Essex, UK).…”

Section: Sample Analysesmentioning

confidence: 99%

Nutritive value of the larvae of raphia palm beetle (Oryctes rhinoceros) and weevil (Rhyncophorus pheonicis)

2005

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The proximate nutrient composition, energy value, mineral concentrations, amino acid composition and chemical score of the larvae of raphia palm beetle (Oryctes rhinoceros) and weevil (Rhyncophorus pheonicis) were evaluated. Values of moisture, ash and crude protein were significantly (p < 0.05) higher in O rhinoceros than in R pheonicis while the reverse was the case for the values of crude fat, total carbohydrate and energy content. The crude protein content of both samples was high, with a value of 42.3 ± 0.84% for the palm beetle and 31.6 ± 0.59% for palm weevil, while crude fat was high (17.3 ± 1.2%) in palm weevil and very low (0.55 ± 0.10%) in palm beetle. The calorific value in kcal 100 g −1 sample was 425 in R pheonicis and was significantly higher (p < 0.05) than the value of 285 in O rhinoceros, due to a relatively higher crude fat and total carbohydrate in the former compared with the latter. The mineral concentrations were high and differed for all the elements, with O rhinoceros having the higher level of many of the mineral elements (calcium, magnesium, potassium, manganese, iron and phosphorus) compared with R pheonicis, consistent with a significantly higher (p < 0.05) ash content of 12.7 ± 0.81% in O rhinoceros against the value of 4.2 ± 0.45% ash in R pheonicis. The amino acid profile showed both samples to be good sources of essential and non-essential amino acids including cysteine and methionine, both of which contain sulfur. Valine, which had the lowest chemical score of 51.2%, was the most limiting amino acid for protein quality in both O rhinoceros and R pheonicis.

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“…Fenugreek seeds are used in India, Egypt, and Yemen as a condiment and supplement in food, and its green leaves are widely consumed in India [57]. The seeds are a good source of protein, but they also contain unavailable carbohydrates, mucilages, and saponins [58][59][60][61]. Three steroidal sapogenins (diosgenin, gitogenin, and tigogenin) were reported by Anis and Aminuddin (1985) [62], and 10 different sapogenins have been identified by analytical methods including coupled GC-MS [63,64].…”

Section: Fenugreek (Trigonella Foenum-graecum L)mentioning

confidence: 99%

4-Hydroxyisoleucine from Fenugreek (Trigonella foenum-graecum): Effects on Insulin Resistance Associated with Obesity

Avalos-Soriano

Cruz-Cordero²,

Rosado

et al. 2016

Molecules

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Obesity and insulin resistance (IR) are interdependent multifactorial processes that cannot be understood separately. Obesity leads to systemic inflammation and increased levels of free fatty acids that provoke IR and lipotoxicity. At the same time, IR exacerbates adipose cell dysfunction, resulting in chronic inflammation and major lipotoxic effects on nonadipose tissues. 4-Hydroxyisoleucine (4-OHIle), a peculiar nonprotein amino acid isolated from fenugreek (Trigonella foenum-graecum) seeds, exhibits interesting effects on IR related to obesity. 4-OHIle increases glucose-induced insulin release, and the insulin response mediated by 4-OHIle depends on glucose concentration. The beneficial effects observed are related to the regulation of blood glucose, plasma triglycerides, total cholesterol, free fatty acid levels, and the improvement of liver function. The mechanism of action is related to increased Akt phosphorylation and reduced activation of Jun N-terminal kinase (JNK)1/2, extracellular signal-regulated kinase (ERK)1/2, p38 mitogen-activated protein kinase (MAPK), and nuclear factor (NF)-κB. Here, we present a review of the research regarding the insulinotropic and insulin-sensitising activity of 4-OHIle in in vitro and in vivo models.

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Proteolytic activity, amino acid composition and protein quality of germinating fenugreek seeds (Trigonella foenum graecum L.)

Cited by 20 publications

References 20 publications

Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite

Changes in the Composition of Free Amino Acid During Production of Pastirma Cured with Different Levels of Sodium Nitrite

Nutritive value of the larvae of raphia palm beetle (Oryctes rhinoceros) and weevil (Rhyncophorus pheonicis)

4-Hydroxyisoleucine from Fenugreek (Trigonella foenum-graecum): Effects on Insulin Resistance Associated with Obesity

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