Towards the elimination of anti-nutritional factors in grain legumes

Enneking, D.; Wink, Michael

doi:10.1007/978-94-011-4385-1_65

Cited by 45 publications

(39 citation statements)

References 44 publications

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“…For instance, lupin alkaloids are feeding deterrents and lethal to certain species of insects, especially aphids [77]. Also, quinolizidine alkaloids toxicity to insects and vertebrates is attributable to the interactions of sparteine or lupanine (alkaloids) with N-acetylcholine receptors (nAChR) (sparteine or lupanine activates nAChR), Na + /K + channels and interference with protein biosynthesis [66]. The anti-nutrients attributes of alkaloids are in connection with their actions in the central nervous system, which disrupt or cause inappropriate transmission of electrochemical signals.…”

Section: Isolation Identification and Characterization Of Bioactive mentioning

confidence: 99%

“…Additionally, bioactive principles may serve as vehicle for the elimination of nitrogenous waste products and sustenance of plants in situation of drought [12,50,66,67]. Also, plant secondary metabolites are referred to as the active principle of plants because they exert diverse range of pharmacological effects in mammalian systems.…”

Section: Bioactive Principles Of Medicinal and Toxicological Significmentioning

confidence: 99%

“…Although chemo-preventive activity of flavonoids have been demonstrated using animal in vivo experiments, there are claims that dietary flavonoid/phenolic consumption or exposures may provoke toxic flavonoid-drug interactions, liver failure, contact dermatitis, hemolytic anaemias, and estrogenic-related toxicity outcomes such as male reproductive health and breast cancer [66,91].…”

Section: Flavonoidsmentioning

confidence: 99%

“…The insertion of saponins into biomembrane structure affects its fluidity and function with resultant introduction of holes and pores, which elicits leaky cells and eventually cells death. Saponins-induced disturbances of membrane stability and functionality are non-specific and may affect wide range of organisms such as bacteria, fungi and even competing plants [66]. Logically, saponins-biomembrane interactions are considered to be a resistance/ defense factor in legumes against microbial infections and herbivorous predators.…”

Section: Saponinsmentioning

confidence: 99%

“…The most encountered glycosides of medicinal and toxicological importance are the vitamins glycosides, polyphenolic glycosides (anthraquinone glycosides), alkaloid glycosides, glycosides in the group of antibiotics (streptomycin), glycopeptides, cardiac glycosides, steroid and terpenoid glycosides, cyanogenic glycosides etc. [12,66,113,114,169,170].…”

Section: Glycosidesmentioning

confidence: 99%

See 4 more Smart Citations

Medicinal Potentials and Toxicity Concerns of Bioactive Principles

CO¹

2015

Med Aromat Plants

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Section: Isolation Identification and Characterization Of Bioactive mentioning

confidence: 99%

Section: Bioactive Principles Of Medicinal and Toxicological Significmentioning

confidence: 99%

Section: Flavonoidsmentioning

confidence: 99%

Section: Saponinsmentioning

confidence: 99%

Section: Glycosidesmentioning

confidence: 99%

See 3 more Smart Citations

Medicinal Potentials and Toxicity Concerns of Bioactive Principles

CO¹

2015

Med Aromat Plants

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The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate

et al. 2020

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Background and objectives Enzymatic hydrolysis has shown potential for improving the functional properties of pulse protein products; however, this process may also result in modified nutritional properties. Several studies concerning this topic have already been performed; however, in many cases these studies focus either on a single enzyme, or a single level of hydrolytic treatment. The goal of this study was instead to analyze a chickpea protein isolate (CPI) hydrolyzed under a variety of conditions, in an attempt to better understand any emergent relationships present. To achieve this, three different proteases (trypsin, pepsin, and papain), and three levels of hydrolysis (DH 5%, 10%, and 15%), that is, nine enzymatically treated CPI preparations, were used to generate protein hydrolysates. They are then tested for levels of four selected bioactive compounds (trypsin and chymotrypsin inhibitory activity, total phenolics, and tannins), as well as limiting amino acid score (LAS), in vitro protein digestibility (IV‐PD), and in vitro protein digestibility‐corrected amino acid scores (IV‐PDCAAS). Findings Increasing degree of pepsin and papain hydrolysis led to progressive decreases in trypsin inhibitory activity. Hydrolysis with all enzymes led to decreases in chymotrypsin inhibitory activity. Total phenolic contents exhibited little change following hydrolysis. Tannins could not be detected in any of the protein isolates. IV‐PD did not change following hydrolysis. Tryptophan was the most limiting amino acid in the untreated isolate, following hydrolysis cysteine + methionine also became increasingly limited. IV‐PDCAAS scores generally declined following enzymatic treatments. Conclusions Hydrolysis of <5% DH resulted in minimal negative effects to the protein quality of a CPI. CPI products hydrolyzed to more than 5% DH should be fortified with sulfur containing amino acids for optimal protein nutrition. Significance and novelty A total of nine distinct enzyme treatments were compared with respect to the nutritional properties of a chickpea protein material, showing low hydrolysis can improve the nutritional properties of CPI.

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Anti‐nutritional compounds in pulses: Implications and alleviation methods

et al. 2021

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Pulses are a rich source of protein and minerals particularly for the vegetarian and vegan population. However, several anti-nutritional compounds, such as trypsin inhibitor, phenolic compounds, phytates, cyanogenic compounds, lectins and saponins are also found in the legumes. Most of the anti-nutritional compounds of the pulses are present in the seed coat. Most of these compounds are sensitive to heat and can be substantially reduced by milling, cooking, germination, fermentation and heat processing. This review paper summarizes anti-nutritional compounds present in different pulses including their fractions, significance and beneficial and adverse effect on human health. The aim of this paper is to enlighten the readers about the anti-nutritional compounds present in the pulses and possible processing methods to enhance utilization of pulses.

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Towards the elimination of anti-nutritional factors in grain legumes

Cited by 45 publications

References 44 publications

Medicinal Potentials and Toxicity Concerns of Bioactive Principles

Medicinal Potentials and Toxicity Concerns of Bioactive Principles

The impact of enzymatic hydrolysis using three enzymes on the nutritional properties of a chickpea protein isolate

Anti‐nutritional compounds in pulses: Implications and alleviation methods

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