Saponins in pulses and their health promoting activities: A review

Singh, Balwinder; Singh, Jagir; Singh, Narpinder; Kaur, Amritpal

doi:10.1016/j.foodchem.2017.04.161

Cited by 197 publications

(148 citation statements)

References 75 publications

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“…The direct mechanism is that soyasaponins may be absorbed into the blood and transported to the corresponding organs and regulate the inflammation‐related cell signaling therein. The indirect one is that soyasaponins may decrease the accumulation of lipids in liver and adipose tissues by promoting lipids excretion in the feces and decreasing lipids absorption as shown in the present study and described previously by other studies . In the present study, soyasaponins A 1 , A 2 , and I reduced the pro‐inflammatory cytokines and/or mediators in serum, liver, and WAT of obese mice similarly as the classical anti‐inflammatory drug, aspirin.…”

Section: Discussionsupporting

confidence: 85%

“…Soyasaponins are amphiphilic oleanane triterpenoid glycosides with polar sugar chains conjugated to a nonpolar pentacyclic ring and classified into group A, B, E, and DDMP (2, 3‐dihydro‐2, 5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one) based on the oleanane‐type triterpenoid aglycone structure . Soyasaponins exert a wide range of health‐promoting benefits including anticarcinogenic, antimutagneic, hypoglycemic, hypocholesterolemic, hepatoprotective, immunomodulatory, neuroprotective, anticoagulant, and antioxidant activities …”

Section: Introductionmentioning

confidence: 99%

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Soyasaponins Reduce Inflammation and Improve Serum Lipid Profiles and Glucose Homeostasis in High Fat Diet‐Induced Obese Mice

Xie

Chen

et al. 2018

Molecular Nutrition Food Res

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Section: Discussionsupporting

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Soyasaponins Reduce Inflammation and Improve Serum Lipid Profiles and Glucose Homeostasis in High Fat Diet‐Induced Obese Mice

Xie

Chen

et al. 2018

Molecular Nutrition Food Res

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“…The dry beans tested in this work contain substantial carbohydrates (ca. 65% in meals and 20% in bean Pc, Tables and ) and have been reported to contain 4000 mg total saponins per 100 g beans (Singh et al, ). As much as one‐third of the saponins content has been observed as lost in saline solution during soaking of beans (Singh et al, ); thus, some of the saponins, as well as carbohydrates may have been coextracted with protein in the saline solution and could also affect the emulsification properties of the bean proteins.…”

Section: Resultsmentioning

confidence: 99%

Composition and Functional Properties of Saline‐Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)

Hojilla-Evangelista

Sutivisedsak

Evangelista

et al. 2018

J Americ Oil Chem Soc

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Chemical and functional properties of proteins from four common beans (Phaseolus vulgaris L.; black [BL], dark red kidney [DRK], Great Northern [GN], and pinto [PT]) were determined to identify possible valueadded uses. Proteins were extracted with 0.5 M NaCl at 45 C and analyzed for proximate and amino-acid compositions, molecular weights, and functional properties (solubility, foaming, emulsification, and water-holding capacity (WHC)). The lowest protein recovery was for BL bean (65%) and the highest for PT beans (77%). Protein extracts had 79-82% (dry basis [db]) crude protein. Ground beans (meals) and protein products had near-identical SDS-PAGE patterns of 10-12 polypeptide bands (MW = 6.5-107 kDa). Amino-acid profiles were also similar, with notable amounts of nutritionally essential amino acids. All bean-protein samples were least soluble (10-28% soluble proteins) at pH near 4.5 and highly soluble (50-94% soluble proteins) at pH 2, 7, and 10. Bean proteins exhibited excellent foaming capacities (>110 mL) and stabilities (>90% remaining foam after 15 min) regardless of pH. All bean-protein products had the highest emulsifying activity and stability indices at pH 10 (>350 m 2 g −1 protein and 44-142 min, respectively). WHC of proteins in bean meals were about two times higher than their protein extracts (2.3-3.4 and 0.9-2.0 g water per gram protein, respectively). GN, BL, PT, and DRK bean proteins have desirable properties that may find practical uses in health foods, acidic beverages, pressurized foamed products, and emulsions.Keywords Common dry beans Á Bean-protein concentrate Á Protein extraction Á Amino-acid composition Á Bean-protein solubility Á Protein functionality J Am Oil Chem Soc (2018) 95:

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“…A. racemosus has previously been demonstrated to elicit antitussive, antibacterial, antihepatotoxic, immunomodulatory, and antioxidant effects in both rat and human models [4]. The primary phytochemicals found in A. racemosus include saponins, such as shatavarin VI and shatavarin VII [5], as well as antioxidants such as asparagamine A, racemosol, and racemofuran [2]. Steroidal saponins are a diverse group of glycosides whose structural complexity results in a wide range of biological and chemical properties [6] that may be a source of health benefits associated with herbal medicines [7,8].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Asparagus Racemosus Supplementation Plus 8 Weeks of Resistance Training on Muscular Strength and Endurance

Anders

Keller

Smith

et al. 2020

JFMK

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Previous studies have demonstrated that ayurvedic ingredients exhibit ergogenic (performance enhancing) properties, however, no previous studies have examined the ergogenic potential of Asparagus racemosus. The purpose of the present study was to examine the ergogenic efficacy of supplementation with 500 mg·d−1 of A. racemosus during bench press training. Eighteen recreationally trained men (mean ± SD; age = 20.4 ± 0.5 yrs; height = 179.7 ± 1.5 cm; weight = 84.7 ± 5.7 kg) were randomly assigned either 500 mg·d−1 of A. racemosus (n = 10) or placebo (n = 8). An overlapping sample of 10 participants were used to determine test-retest reliability. Pre- and post-training testing included bench press with one repetition maximum (1RM) and repetitions to failure at 70% of pre-training 1RM. The participants performed two sets of bench press to failure three times a week for eight weeks. Independent t-tests, Analyses of covariance (ANCOVA), and regression analyses were used to analyze the dependent variables. The results demonstrated greater mean percentage (14.3 ± 7.7% vs. 7.8 ± 4.5%; p = 0.048) and individual (80% vs. 50%) increases in 1RM, mean (17.5 ± 2.2 repetitions vs. 15.2 ± 2.2 repetitions; p = 0.044) and individual (80% vs. 38%) increases in repetitions to failure, and a greater rate of increase in training loads for the Asparagus racemosus group than the placebo group. In conjunction with bench press training, supplementation with A. racemosus provided ergogenic benefits compared to placebo.

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Saponins in pulses and their health promoting activities: A review

Cited by 197 publications

References 75 publications

Soyasaponins Reduce Inflammation and Improve Serum Lipid Profiles and Glucose Homeostasis in High Fat Diet‐Induced Obese Mice

Soyasaponins Reduce Inflammation and Improve Serum Lipid Profiles and Glucose Homeostasis in High Fat Diet‐Induced Obese Mice

Composition and Functional Properties of Saline‐Soluble Protein Concentrates Prepared from Four Common Dry Beans (Phaseolus vulgaris L.)

The Effects of Asparagus Racemosus Supplementation Plus 8 Weeks of Resistance Training on Muscular Strength and Endurance

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