Variation in the Intestinal Gas‐Forming Sugars in Peanut Cultivars¹

Abstract

The interaction of intestinal flora with low molecular weight carbohydrates, especially raffinose and stachyose, has been shown to be the primary factor for the flatulence and uncomfortable feeling often experienced by human beings after consuming products containing legume seed meal. There is conflicting evidence, however, concerning the gas‐producing properties of the peanut Arachis hypogaea L.Seed of 16 cultivars of peanuts were analyzed for protein, oil, total sugar, and individual sugar content. The range in values for protein, oil, total sugar, and sucrose were 27.2 to 33.2, 45.5 to 51.5, 3.2 to 6.4, and 2.7 to 5.6 g per 100 g seed, respectively. Except for ‘Virginia 56R’ and ‘Florigiant,’ the cultivars had raffinose contents of 0.1 g or less per 100 g seed. The cultivars ‘Argentine,’ ‘Early Runner,’ ‘Spancross,’ ‘Tifspan,’ and ‘Virginia Bunch 67’ had stachyose contents of less than 0.1 g per 100 g seed. Based on chemical analyses, these cultivars may be nongas producers. Florigiant, ‘Florunner,’ ‘N.C. 2,’ ‘N.C. 5,’ ‘N.C. 17,’ ‘Starr,’ Virginia 56R, and ‘Virginia 61R’ with 0.4 or 0.5 g stachyose per 100 g seed may be gas producers.

.alpha.-Galactosidase activity of fungi on intestinal gas-forming peanut oligosaccharides

“…According to Hymowitz et al (1972b), the sugar content of peanut cultivars is highly variable. Raffinose and stachyose were reported to range from less than 0.1 to 0.3% and less than 0.1 to 0.5%, respectively, depending upon the cultivar under examination.…”

“…the raffinose and stachyose content of peanuts is considerably lower than that of beans and is variety dependent (Aylward and Nichols, 1961;Hymowitz et al, 1972b), it is possible that these oligosaccharides are hydroloyzed during fermentation, thus contributing to increased digestibility. To test this hypothesis, N. sitophila and R. oligosporus, the two fungi which may be used to produce ontjom, and eight other fungi, most of which are traditionally or commercially used to ferment oilseeds and grains, were examined for their ability to utilize sucrose, raffinose, and stachyose in peanuts.…”

a-galactosidase: aspectos gerais e sua aplicação em produtos a base de soja

“…São carboidratos de baixo peso molecular, conhecidos como flatulentos, não metabolizáveis no intestino humano devido à ausên-cia de α-galactosidase. Entretanto, estes são fermentados pela flora intestinal, principalmente por Clostridium perfringens, provocando flatulência (HYMOWITZ et al, 1972;RACKIS et al, 1974;SIL-VA;BRAGA, 1982;SOMIARI;BALOGH, 1992;RUIZ et al, 1995;MANZANARES;GRAAFF;VISSER, 1998). Esta pode ser acompanhada de diarréias, dores de cabeça, dispepsia, confusão mental e diminuição da capacidade de concentração no trabalho (RUIZ; ACOSTA; CISNEIROS, 1995;SANNI;ONILUDE;OGUNDOYE, 1997).…”