1
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Ferreira H, Duarte D, Carneiro TJ, Costa C, Barbosa JC, Rodrigues JE, Alves P, Vasconcelos M, Pinto E, Gomes A, Gil AM. Impact of a legumes diet on the human gut microbiome articulated with fecal and plasma metabolomes: A pilot study. Clin Nutr ESPEN 2024; 63:332-345. [PMID: 38964655 DOI: 10.1016/j.clnesp.2024.06.051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 06/12/2024] [Accepted: 06/27/2024] [Indexed: 07/06/2024]
Abstract
BACKGROUND & AIMS Legumes intake is known to be associated with several health benefits the origins of which is still a matter of debate. This paper addresses a pilot small cohort to probe for metabolic aspects of the interplay between legumes intake, human metabolism and gut microbiota. METHODS Untargeted nuclear magnetic resonance (NMR) metabolomics of blood plasma and fecal extracts was carried out, in tandem with qPCR analysis of feces, to assess the impact of an 8-week pilot legumes diet intervention on the fecal and plasma metabolomes and gut microbiota of 19 subjects. RESULTS While the high inter-individual variability hindered the detection of statistically significant changes in the gut microbiome, increased fecal glucose and decreased threonine levels were noted. Correlation analysis between the microbiome and fecal metabolome lead to putative hypotheses regarding the metabolic activities of prevalent bacteria groups (Clostridium leptum subgroup, Roseburia spp., and Faecalibacterium prausnitzii). These included elevated fecal glucose as a preferential energy source, the involvement of valerate/isovalerate and reduced protein degradation in gut microbiota. Plasma metabolomics advanced mannose and betaine as potential markers of legume intake and unveiled a decrease in formate and ketone bodies, the latter suggesting improved energy utilization through legume carbohydrates. Amino acid metabolism was also apparently affected, as suggested by lowered urea, histidine and threonine levels. CONCLUSIONS Despite the high inter-individual gut microbiome variability characterizing the small cohort addressed, combination of microbiological measurements and untargeted metabolomics unveiled several metabolic effects putatively related to legumes intake. If confirmed in larger cohorts, our findings will support the inclusion of legumes in diets and contribute valuable new insight into the origins of associated health benefits.
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Affiliation(s)
- Helena Ferreira
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal; Department of Chemistry and CICECO-Aveiro Institute of Materials, University of Aveiro, Aveiro, Portugal
| | - Daniela Duarte
- Department of Chemistry and CICECO-Aveiro Institute of Materials, University of Aveiro, Aveiro, Portugal
| | - Tatiana J Carneiro
- Department of Chemistry and CICECO-Aveiro Institute of Materials, University of Aveiro, Aveiro, Portugal
| | - Célia Costa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Joana C Barbosa
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - João E Rodrigues
- Department of Chemistry and CICECO-Aveiro Institute of Materials, University of Aveiro, Aveiro, Portugal
| | - Paulo Alves
- Universidade Católica Portuguesa, CIIS - Centro de Investigação Interdisciplinar em Saúde, Escola Enfermagem (Porto), Portugal
| | - Marta Vasconcelos
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Elisabete Pinto
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal; EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Porto, Portugal
| | - Ana Gomes
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Porto, Portugal
| | - Ana M Gil
- Department of Chemistry and CICECO-Aveiro Institute of Materials, University of Aveiro, Aveiro, Portugal.
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2
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Kong C, Duan C, Zhang Y, Wang Y, Yan Z, Zhou S. Non-starch polysaccharides from kidney beans: comprehensive insight into their extraction, structure and physicochemical and nutritional properties. Food Funct 2024; 15:62-78. [PMID: 38063031 DOI: 10.1039/d3fo03801g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2024]
Abstract
Kidney beans (Phaseolus vulgaris L.) are an important legume source of carbohydrates, proteins, and bioactive molecules and thus have attracted increasing attention for their high nutritional value and sustainability. Non-starch polysaccharides (NSPs) in kidney beans account for a high proportion and have a significant impact on their biological functions. Herein, we critically update the information on kidney bean varieties and factors that influence the physicochemical properties of carbohydrates, proteins, and phenolic compounds. Furthermore, their extraction methods, structural characteristics, and health regulatory effects, such as the regulation of intestinal health and anti-obesity and anti-diabetic effects, are also summarized. This review will provide suggestions for further investigation of the structure of kidney bean NSPs, their relationships with biological functions, and the development of NSPs as novel plant carbohydrate resources.
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Affiliation(s)
- Chunli Kong
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Caiping Duan
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yixuan Zhang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Yiying Wang
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, 100176, China.
| | - Sumei Zhou
- School of Food and Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China.
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3
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Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C. Dry beans (Phaseolus vulgaris L.) modulate the kinetics of lipid digestion in vitro: Impact of the bean matrix and processing. Food Res Int 2023; 173:113245. [PMID: 37803558 DOI: 10.1016/j.foodres.2023.113245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
The lipid-lowering effect of dry beans and their impact on lipid and cholesterol metabolism have been established. This study investigates the underlying mechanisms of this effect and explore how the structural integrity of processed beans influences their ability to modulate lipolysis using the INFOGEST static in vitro digestion model. Dietary fiber (DF) fractions were found to decrease lipolysis by increasing the digesta viscosity, leading to depletion-flocculation and/or coalescence of lipid droplets. Bean flours exhibited a more pronounced reduction in lipolysis compared to DF. Furthermore, different levels of bean structural integrity showed varying effects on modulating lipolysis, with medium-sized bean particles demonstrating a stronger reduction. Hydrothermal treatment compromised the ability of beans to modulate lipid digestion, while hydrostatic-pressure treatment (600 MPa/5min) enhanced the effect. These findings highlight that the lipid-lowering effect of beans is not solely attributed to DF but also to the overall bean matrix, which can be manipulated through processing techniques.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Sean O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Susan Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Cristina Fernández-Fraguas
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
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4
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Perera D, Devkota L, Garnier G, Panozzo J, Dhital S. Hard-to-cook phenomenon in common legumes: Chemistry, mechanisms and utilisation. Food Chem 2023; 415:135743. [PMID: 36863234 DOI: 10.1016/j.foodchem.2023.135743] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 02/15/2023] [Accepted: 02/16/2023] [Indexed: 02/25/2023]
Abstract
Future dietary protein demand will focus more on plant-based sources than animal-based products. In this scenario, legumes and pulses (lentils, beans, chickpeas, etc.) can play a crucial role as they are one of the richest sources of plant proteins with many health benefits. However, legume consumption is undermined due to the hard-to-cook (HTC) phenomenon, which refers to legumes that have high resistance to softening during cooking. This review provides mechanistic insight into the development of the HTC phenomenon in legumes with a special focus on common beans and their nutrition, health benefits, and hydration behaviour. Furthermore, detailed elucidation of HTC mechanisms, mainly pectin-cation-phytate hypothesis and compositional changes of macronutrients like starch, protein, lipids and micronutrients like minerals, phytochemicals and cell wall polysaccharides during HTC development are critically reviewed based on the current research findings. Finally, strategies to improve the hydration and cooking quality of beans are proposed, and a perspective is provided.
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Affiliation(s)
- Dilini Perera
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Gil Garnier
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
| | - Joe Panozzo
- Agriculture Victoria Research, Horsham, Victoria 3400, Australia.
| | - Sushil Dhital
- Department of Chemical and Biological Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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5
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Gao K, Rao J, Chen B. Unraveling the mechanism by which high intensity ultrasound improves the solubility of commercial pea protein isolates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107823] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Singthong J, Oonsivilai R. Structural and Rheological Properties of Yanang Gum ( Tiliacora triandra). Foods 2022; 11:foods11142003. [PMID: 35885245 PMCID: PMC9318891 DOI: 10.3390/foods11142003] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/28/2022] [Accepted: 07/03/2022] [Indexed: 12/10/2022] Open
Abstract
Plant polysaccharides are used in the food industry to improve the texture and stability of food. The viscosity of polysaccharides, which includes both thickening and gelling, is an important characteristic. Yanang, Tilaicora triandra (Colebr.) Diels., composed of polysaccharide gum in its leaves. In this research, Yanang gum’s structural and rheological properties were investigated. The gum’s structure is xylan, with a backbone made up mostly of mixed (1,3)- and (1,4)-D-xylan. The average molecular weight of Yanang gum is 3819 kDa, with a gyration radius of 120.4 nm and an intrinsic viscosity of 14.6 dL/g. The power-law model was found to be the best fit for Yanang gum flow curves. The consistency coefficient, k, increases significantly with concentration in both the forward and the reverse measurements, whereas the flow behavior index, n, decreased as concentration increased. Yanang gum exhibited shear-thinning flow behavior. Increasing the concentration results in heightened G′ and G″, and the cross-over point shifts toward lower frequencies. The results of this study show that Yanang gum may be beneficial as other natural gums for food products.
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Affiliation(s)
- Jittra Singthong
- Department of Agro-Industry, Faculty of Agriculture, Ubon Ratchathani University, Warinchamrap, Ubon Ratchathani 34190, Thailand;
| | - Ratchadaporn Oonsivilai
- Health and Wellness Research Group, School of Food Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- Correspondence:
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7
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Xiong W, Devkota L, Zhang B, Muir J, Dhital S. Intact cells: “Nutritional capsules” in plant foods. Compr Rev Food Sci Food Saf 2022; 21:1198-1217. [DOI: 10.1111/1541-4337.12904] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 11/23/2021] [Accepted: 12/13/2021] [Indexed: 12/12/2022]
Affiliation(s)
- Weiyan Xiong
- Department of Chemical and Biological Engineering Monash University Clayton Campus, VIC 3800 Australia
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou Guangdong P. R. China
| | - Lavaraj Devkota
- Department of Chemical and Biological Engineering Monash University Clayton Campus, VIC 3800 Australia
| | - Bin Zhang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou Guangdong P. R. China
| | - Jane Muir
- Department of Gastroenterology Central Clinical School, Monash University Melbourne Victoria Australia
| | - Sushil Dhital
- Department of Chemical and Biological Engineering Monash University Clayton Campus, VIC 3800 Australia
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8
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Wainaina I, Lugumira R, Wafula E, Kyomugasho C, Sila D, Hendrickx M. Insight into pectin-cation-phytate theory of hardening in common bean varieties with different sensitivities to hard-to-cook. Food Res Int 2022; 151:110862. [PMID: 34980398 DOI: 10.1016/j.foodres.2021.110862] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 11/24/2021] [Accepted: 12/01/2021] [Indexed: 11/28/2022]
Abstract
In this study, a detailed quantitative analysis of the mechanisms linked with pectin-cation-phytate hypothesis of hard-to-cook development (HTC) was evaluated to assess the plausibility of this hypothesis. Several common bean varieties with varying sensitivities to HTC were characterized for pectin, cell wall bound calcium and inositol hexaphosphate (InsP6) content before and after ageing. Ageing resulted in a significant decrease in InsP6 content (resulting in calcium release) in all varieties. Despite not significantly changing during ageing, the cell wall bound calcium content significantly increased in most aged bean varieties upon short cooking indicating enhanced internal cation migration during the early phase of cooking in contrast to during ageing and soaking. Among the parameters evaluated in this study, the relative changes in InsP6 content significantly correlated with the change in cooking times as well as changes in cell wall bound calcium content. Results obtained in this study suggest that in some bean varieties, pectin-cation-phytate hypothesis is the predominant mechanism by which hardening occurs during storage while in other varieties, the role of other factors such as phenolic crosslinking as suggested in literature cannot be ruled out.
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Affiliation(s)
- Irene Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Robert Lugumira
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Elizabeth Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
| | - Daniel Sila
- Jomo Kenyatta University of Agriculture and Technology (JKUAT), Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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9
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Duijsens D, Gwala S, Pallares AP, Pälchen K, Hendrickx M, Grauwet T. How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility. Compr Rev Food Sci Food Saf 2021; 20:5067-5096. [PMID: 34402573 DOI: 10.1111/1541-4337.12826] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 06/22/2021] [Accepted: 07/14/2021] [Indexed: 01/12/2023]
Abstract
Pulses are increasingly being put forward as part of healthy diets because they are rich in protein, (slowly digestible) starch, dietary fiber, minerals, and vitamins. In pulses, nutrients are bioencapsulated by a cell wall, which mostly survives cooking followed by mechanical disintegration (e.g., mastication). In this review, we describe how different steps in the postharvest pulse value chain affect starch and protein digestion and the mineral bioaccessibility of pulses by influencing both their nutritional composition and structural integrity. Processing conditions that influence structural characteristics, and thus potentially the starch and protein digestive properties of (fresh and hard-to-cook [HTC]) pulses, have been reported in literature and are summarized in this review. The effect of thermal treatment on the pulse microstructure seems highly dependent on pulse type-specific cell wall properties and postharvest storage, which requires further investigation. In contrast to starch and protein digestion, the bioaccessibility of minerals is not dependent on the integrity of the pulse (cellular) tissue, but is affected by the presence of mineral antinutrients (chelators). Although pulses have a high overall mineral content, the presence of mineral antinutrients makes them rather poorly accessible for absorption. The negative effect of HTC on mineral bioaccessibility cannot be counteracted by thermal processing. This review also summarizes lessons learned on the use of pulses for the preparation of foods, from the traditional use of raw-milled pulse flours, to purified pulse ingredients (e.g., protein), to more innovative pulse ingredients in which cellular arrangement and bioencapsulation of macronutrients are (partially) preserved.
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Affiliation(s)
- Dorine Duijsens
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Andrea Pallares Pallares
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Leuven, Belgium
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10
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Structural characteristics of three pectins isolated from white kidney bean. Int J Biol Macromol 2021; 182:2151-2161. [PMID: 34051255 DOI: 10.1016/j.ijbiomac.2021.05.154] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 05/21/2021] [Accepted: 05/22/2021] [Indexed: 01/05/2023]
Abstract
Three water-soluble pectic polysaccharides (WKBP-P2, P3 and P4) were isolated from white kidney bean by ion exchange combined with size-exclusion methods. The structural features were characterized by GC-MS, NMR spectroscopy and HPSEC-MALLS-RI. It was found that three pectic polysaccharides were the major water-extracted polysaccharides in white kidney bean. All the WKBP-P2, P3 and P4 were probably composed of various structural regions including homogalacturonan (HG), xylogalacturonan (XGA), rhamnogalacturonan I (RG-I) regions in backbone, and arabinan region mainly as side chain. However, these pectic polysaccharides were significantly different in molar ratios of these structural regions and molecular size. WKBP-P2 was HG-predominant pectin (partially methyl-esterified) with weight-average molecular weight (Mw) of 1.2 × 104 g/mol, and contained minor RG-I, arabinan and probable XGA regions. WKBP-P3 (Mw of 4.0 × 104 g/mol) primarily embraced XGA, HG, arabinan regions and minor RG-I region. WKBP-4 with highest Mw (4.5 × 105 g/mol) had the most arabinan region (51.3%), which was probably the side chain linked to the backbone composed of RG-I, HG and slight XGA regions. These findings provided a structural basis for study on polysaccharides from white kidney bean, which was benefit for development of functional food.
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11
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Roman L, Guo M, Terekhov A, Grossutti M, Vidal NP, Reuhs BL, Martinez MM. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106476] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Pallares Pallares A, Gwala S, Pälchen K, Duijsens D, Hendrickx M, Grauwet T. Pulse seeds as promising and sustainable source of ingredients with naturally bioencapsulated nutrients: Literature review and outlook. Compr Rev Food Sci Food Saf 2021; 20:1524-1553. [DOI: 10.1111/1541-4337.12692] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2020] [Revised: 10/24/2020] [Accepted: 11/30/2020] [Indexed: 12/23/2022]
Affiliation(s)
- Andrea Pallares Pallares
- Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering KU Leuven Heverlee Belgium
| | - Shannon Gwala
- Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering KU Leuven Heverlee Belgium
| | - Katharina Pälchen
- Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering KU Leuven Heverlee Belgium
| | - Dorine Duijsens
- Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering KU Leuven Heverlee Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering KU Leuven Heverlee Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering KU Leuven Heverlee Belgium
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13
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Nieto-Figueroa KH, Mendoza-García NV, Gaytán-Martínez M, Wall-Medrano A, Guadalupe Flavia Loarca-Piña M, Campos-Vega R. Effect of drying methods on the gastrointestinal fate and bioactivity of phytochemicals from cocoa pod husk: In vitro and in silico approaches. Food Res Int 2020; 137:109725. [PMID: 33233294 DOI: 10.1016/j.foodres.2020.109725] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 08/29/2020] [Accepted: 09/08/2020] [Indexed: 10/23/2022]
Abstract
Cocoa pod husk (CPH) contains many nutraceutical phytochemicals whose gastrointestinal fate and bioactivity can be affected by drying methods. Microwave (MW), forced-air drying (AF), and AF plus extrusion (AF-E) dried CPH samples were chemically characterized, and their phenolic and theobromine (THB) contents were evaluated under oral-gastric-intestinal (in vitro) and colonic fermentation (ex vivo). Absorption, distribution, metabolism, excretion, and toxicity (ADEMT) properties of CPH's small molecules were evaluated in silico. The chemical composition of CPH [mostly carbohydrates/insoluble dietary fiber], polyphenol [total polyphenols > condensed tannin (CT) > monomeric flavonoids] differed minimally among samples, except for THB content (AF/AF-E > MW) and antioxidant capacity (MW > AF/AF-E). Time- trend gastrointestinal (X3 behavior) and colonic bioaccessibility were AF/AF-E > MW, but phenolic acids, procyanidins, and THB fluctuated in a sample-specific fashion. In silico modeling showed that bioactives of CPH easily crossed the intestinal epithelium illustrating their bioaccessibility and, permeability. These bioactives can act as receptor ligands in a structure-dependent manner, suggesting their use as a functional ingredient.
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Affiliation(s)
- Karen Haydeé Nieto-Figueroa
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico
| | | | - Marcela Gaytán-Martínez
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico.
| | - Abraham Wall-Medrano
- Instituto de Ciencias Biomédicas, Departamento de Ciencias de la Salud, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez (32310), Chihuahua, Mexico.
| | - Ma Guadalupe Flavia Loarca-Piña
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico.
| | - Rocio Campos-Vega
- Programa de Posgrado en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Santiago de Querétaro (76010), Qro, Mexico
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14
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Bassett A, Hooper S, Cichy K. Genetic variability of cooking time in dry beans (Phaseolus vulgaris L.) related to seed coat thickness and the cotyledon cell wall. Food Res Int 2020; 141:109886. [PMID: 33641942 DOI: 10.1016/j.foodres.2020.109886] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 10/31/2020] [Accepted: 11/03/2020] [Indexed: 02/07/2023]
Abstract
Dry beans are an affordable, nutritious food that often require long cooking times. Storage time and conditions, growing environment, and genotype influence cooking times. Little is known about factors underlying genetic variation for cooking time. Using fast and slow cooking genotypes from four different seed types (brown, cranberry, red mottled, yellow), the objectives of this study were to (1) characterize genetic variability for cooking time across multiple soaking time points; (2) determine the roles of seed coat and cotyledon cell wall physical traits in genetic variability for cooking time; and (3) identify seed coat and cotyledon cell wall compositional differences associated with genetic variability for cooking time. Genotypes were evaluated for cooking time on unsoaked beans and beans soaked for 3, 6, 12, 18, and 24 h. Cooking times were sharply reduced after 3 h of soaking and plateaued after 6 h of soaking. Interestingly, the genotypes in each pair that cooked faster when soaked did not necessarily cook faster when unsoaked. Greater seed coat percentage, cotyledon cell wall thickness, total and insoluble whole seed dietary fiber, and insoluble cotyledon cell wall isolate were genotypic factors associated with longer cooking times of soaked beans. Thicker seed coat macrosclereid- and osteosclereid-layers were genotypic factors associated with longer cooking times of unsoaked beans. These findings suggest that cotyledon cell wall thickness and composition have a significant role in genetic variability for cooking time of soaked beans and seed coat layer thickness relates to the genetic variability for cooking time of unsoaked beans.
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Affiliation(s)
- Amber Bassett
- Department of Plant, Soil and Microbial Sciences, Michigan State University, 1066 Bogue St, Plant and Soil Sciences Building, East Lansing, MI 48824, USA.
| | - Sharon Hooper
- Department of Plant, Soil and Microbial Sciences, Michigan State University, 1066 Bogue St, Plant and Soil Sciences Building, East Lansing, MI 48824, USA.
| | - Karen Cichy
- Department of Plant, Soil and Microbial Sciences, Michigan State University, 1066 Bogue St, Plant and Soil Sciences Building, East Lansing, MI 48824, USA; Sugarbeet and Bean Research Unit, USDA-ARS, 1066 Bogue St, Plant and Soil Sciences Building, East Lansing, MI 48824, USA.
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15
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Application of near-infrared spectroscopy to predict the cooking times of aged common beans (Phaseolus vulgaris L.). J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110056] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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16
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Effect of bean structure on microbiota utilization of plant nutrients: An in-vitro study using the simulator of the human intestinal microbial ecosystem (SHIME®). J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104087] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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17
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Wiesinger JA, Cichy KA, Hooper SD, Hart JJ, Glahn RP. Processing white or yellow dry beans (Phaseolus vulgaris L.) into a heat treated flour enhances the iron bioavailability of bean-based pastas. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104018] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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18
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Bento JAC, Lanna AC, Bassinello PZ, Oomah BD, Pimenta MEB, Carvalho RN, Moreira AS. Aging indicators for stored carioca beans. Food Res Int 2020; 134:109249. [DOI: 10.1016/j.foodres.2020.109249] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/13/2020] [Accepted: 04/14/2020] [Indexed: 02/07/2023]
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19
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Li P, Dhital S, Fu X, Huang Q, Liu R, Zhang B, He X. Starch digestion in intact pulse cotyledon cells depends on the extent of thermal treatment. Food Chem 2020; 315:126268. [DOI: 10.1016/j.foodchem.2020.126268] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 01/02/2020] [Accepted: 01/17/2020] [Indexed: 10/25/2022]
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20
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21
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Li P, Zhang B, Dhital S. Starch digestion in intact pulse cells depends on the processing induced permeability of cell walls. Carbohydr Polym 2019; 225:115204. [DOI: 10.1016/j.carbpol.2019.115204] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 07/30/2019] [Accepted: 08/14/2019] [Indexed: 01/03/2023]
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22
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MIRANDA JATD, CARVALHO LMJD, VIEIRA ACDM, CASTRO IMD. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30718] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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23
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Hell AF, Kretzschmar FS, Simões K, Heyer AG, Barbedo CJ, Braga MR, Centeno DC. Metabolic Changes on the Acquisition of Desiccation Tolerance in Seeds of the Brazilian Native Tree Erythrina speciosa. FRONTIERS IN PLANT SCIENCE 2019; 10:1356. [PMID: 31708957 PMCID: PMC6819373 DOI: 10.3389/fpls.2019.01356] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Accepted: 10/02/2019] [Indexed: 05/31/2023]
Abstract
Erythrina speciosa Andrews (Fabaceae) is a native tree of Atlantic forest from Southern and Southeastern Brazil. Although this species is found in flooded areas, it produces highly desiccation tolerant seeds. Here, we investigated the physiological and metabolic events occurring during seed maturation of E. speciosa aiming to better understand of its desiccation tolerance acquisition. Seeds were separated into six stages of maturation by the pigmentation of the seed coat. Water potential (WP) and water content (WC) decreased gradually from the first stage to the last stage of maturation (VI), in which seeds reached the highest accumulation of dry mass and seed coat acquired water impermeability. At stage III (71% WC), although seeds were intolerant to desiccation, they were able to germinate (about 15%). Desiccation tolerance was first observed at stage IV (67% WC), in which 40% of seeds were tolerant. At stage V (24% WC), all seeds were tolerant to desiccation and at stage VI all seeds germinated. Increased deposition of the arabinose-containing polysaccharides, which are known as cell wall plasticizers polymers, was observed up to stage IV of seed maturation. Raffinose and stachyose gradually increased in axes and cotyledons with greater increment in the fourth stage. Metabolic profile analysis showed that levels of sugars, organic, and amino acids decrease drastically in embryonic axes, in agreement with lower respiratory rates during maturation. Moreover, a non-aqueous fractionation revealed a change on the proportions of sugar accumulation among cytosol, plastid, and vacuoles between the active metabolism (stage I) and the dormant seeds (stage VI). The results indicate that the physiological maturity of the seeds of E. speciosa is reached at stage V and that the accumulation of raffinose can be a result of the change in the use of carbon, reducing metabolic activity during maturation. This work confirms that raffinose is involved in desiccation tolerance in seeds of E. speciosa, especially considering the different subcellular compartments and suggests even that the acquisition of desiccation tolerance in this species occurs in stages prior to the major changes in WC.
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Affiliation(s)
- Aline F. Hell
- Curso de Pós-Graduação em Biodiversidade e Meio Ambiente do Instituto de Botânica de São Paulo, São Paulo, Brazil
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, São Bernardo do Campo, Brazil
| | - Fernanda S. Kretzschmar
- Programa de Pós-Graduação em Biologia Celular e Estrutural, Universidade Estadual de Campinas (Unicamp), Campinas, Brazil
| | | | - Arnd G. Heyer
- Department of Plant Biotechnology, Universität Stuttgart, Stuttgart, Germany
| | - Claudio J. Barbedo
- Núcleo de Pesquisa em Sementes, Instituto de Botânica, São Paulo, Brazil
| | - Marcia R. Braga
- Núcleo de Pesquisa em Fisiologia e Bioquímica, Instituto de Botânica, São Paulo, Brazil
| | - Danilo C. Centeno
- Centro de Ciências Naturais e Humanas, Universidade Federal do ABC, São Bernardo do Campo, Brazil
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Gutsch A, Sergeant K, Keunen E, Prinsen E, Guerriero G, Renaut J, Hausman JF, Cuypers A. Does long-term cadmium exposure influence the composition of pectic polysaccharides in the cell wall of Medicago sativa stems? BMC PLANT BIOLOGY 2019; 19:271. [PMID: 31226937 PMCID: PMC6588869 DOI: 10.1186/s12870-019-1859-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Accepted: 05/30/2019] [Indexed: 05/18/2023]
Abstract
BACKGROUND The heavy metal cadmium (Cd) accumulates in the environment due to anthropogenic influences. It is unessential and harmful to all life forms. The plant cell wall forms a physical barrier against environmental stress and changes in the cell wall structure have been observed upon Cd exposure. In the current study, changes in the cell wall composition and structure of Medicago sativa stems were investigated after long-term exposure to Cd. Liquid chromatography coupled to mass spectrometry (LC-MS) for quantitative protein analysis was complemented with targeted gene expression analysis and combined with analyses of the cell wall composition. RESULTS Several proteins determining for the cell wall structure changed in abundance. Structural changes mainly appeared in the composition of pectic polysaccharides and data indicate an increased presence of xylogalacturonan in response to Cd. Although a higher abundance and enzymatic activity of pectin methylesterase was detected, the total pectin methylation was not affected. CONCLUSIONS An increased abundance of xylogalacturonan might hinder Cd binding in the cell wall due to the methylation of its galacturonic acid backbone. Probably, the exclusion of Cd from the cell wall and apoplast limits the entry of the heavy metal into the symplast and is an important factor during tolerance acquisition.
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Affiliation(s)
- Annelie Gutsch
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
- Centre for Environmental Sciences, Hasselt University, Agoralaan building D, 3590 Diepenbeek, Belgium
| | - Kjell Sergeant
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Els Keunen
- Centre for Environmental Sciences, Hasselt University, Agoralaan building D, 3590 Diepenbeek, Belgium
| | - Els Prinsen
- Integrated Molecular Plant Research, Department of Biology, University of Antwerp, Groenenborgerlaan 171, 2020 Antwerp, Belgium
| | - Gea Guerriero
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Jenny Renaut
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Jean-Francois Hausman
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, 5, avenue des Hauts-Fourneaux, 4362 Esch-sur-Alzette, Luxembourg
| | - Ann Cuypers
- Centre for Environmental Sciences, Hasselt University, Agoralaan building D, 3590 Diepenbeek, Belgium
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25
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Sathyanarayana S, Harish Prashanth KV. Malting process has minimal influence on the structure of arabinan-rich rhamnogalacturonan pectic polysaccharides from chickpea ( Cicer arietinum L.) hull. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1732-1743. [PMID: 30996409 PMCID: PMC6443944 DOI: 10.1007/s13197-019-03600-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2019] [Accepted: 01/21/2019] [Indexed: 10/27/2022]
Abstract
The objective of the study was to determine the changes brought about by malting/germination on the pectic polysaccharides (PP's), the major components of soluble fibres present in chickpea (Cicer arietinum L.) hull. Chickpea hull PP's were extracted sequentially using ammonium oxalate (AO) and ethylenediaminetetraacetic acid (EDTA), and a comparative study was conducted in native (unprocessed, N-PP) and after subjecting to 48 h malting process (M-PP). Malting process did not show a significant change in the respective yields of AO and EDTA extracted pectic polysaccharides. The degree of esterification of N-PP-EDTA through Fourier transform infrared spectroscopy was found to be five times (~ 21%) more than N-PP-AO (~ 4%). AO isolated PP's have more complexed xylogalacturonan with relatively more galactan side chains compared to EDTA isolated PPs. Proton (1H) nuclear magnetic resonance result further suggested the occurrence of arabinan rich rhamnogalacturonan in chickpea hull and malting process showed no significant changes in structure.
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Affiliation(s)
- Shakuntala Sathyanarayana
- Functional Biopolymer Lab, Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020 India
| | - Keelara Veerappa Harish Prashanth
- Functional Biopolymer Lab, Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysore, Karnataka 570 020 India
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26
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Eshbekov AE, Rakhmanberdyeva RK, Malikova MK. Pectinic Substances from Phaseolus vulgaris Shells. Chem Nat Compd 2019. [DOI: 10.1007/s10600-019-02658-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Takahashi D, Gorka M, Erban A, Graf A, Kopka J, Zuther E, Hincha DK. Both cold and sub-zero acclimation induce cell wall modification and changes in the extracellular proteome in Arabidopsis thaliana. Sci Rep 2019; 9:2289. [PMID: 30783145 PMCID: PMC6381082 DOI: 10.1038/s41598-019-38688-3] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Accepted: 12/31/2018] [Indexed: 02/07/2023] Open
Abstract
Cold acclimation (CA) leads to increased plant freezing tolerance during exposure to low, non-freezing temperatures as a result of many physiological, biochemical and molecular changes that have been extensively investigated. In addition, many plant species, such as Arabidopsis thaliana, respond to a subsequent exposure to mild, non-damaging freezing temperatures with an additional increase in freezing tolerance referred to as sub-zero acclimation (SZA). There is comparatively little information available about the molecular basis of SZA. However, previous transcriptomic studies indicated that cell wall modification may play an important role during SZA. Here we show that CA and SZA are accompanied by extensive changes in cell wall amount, composition and structure. While CA leads to a significant increase in cell wall amount, the relative proportions of pectin, hemicellulose and cellulose remained unaltered during both CA and SZA. However, both treatments resulted in more subtle changes in structure as determined by infrared spectroscopy and monosaccharide composition as determined by gas chromatography-mass spectrometry. These differences could be related through a proteomic approach to the accumulation of cell wall modifying enzymes such as pectin methylesterases, pectin methylesterase inhibitors and xyloglucan endotransglucosylases/hydrolases in the extracellular matrix.
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Affiliation(s)
- Daisuke Takahashi
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany
| | - Michal Gorka
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany
| | - Alexander Erban
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany
| | - Alexander Graf
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany
| | - Joachim Kopka
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany
| | - Ellen Zuther
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany
| | - Dirk K Hincha
- Max-Planck-Institut für Molekulare Pflanzenphysiologie, Am Mühlenberg 1, D-14476, Potsdam, Germany.
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28
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Pallares Pallares A, Rousseau S, Chigwedere CM, Kyomugasho C, Hendrickx M, Grauwet T. Temperature-pressure-time combinations for the generation of common bean microstructures with different starch susceptibilities to hydrolysis. Food Res Int 2018; 106:105-115. [DOI: 10.1016/j.foodres.2017.12.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 12/15/2017] [Accepted: 12/16/2017] [Indexed: 01/07/2023]
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29
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Vishwakarma RK, Shivhare US, Gupta RK, Yadav DN, Jaiswal A, Prasad P. Status of pulse milling processes and technologies: A review. Crit Rev Food Sci Nutr 2017; 58:1615-1628. [DOI: 10.1080/10408398.2016.1274956] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Uma Shanker Shivhare
- SS Bhatnagar University Institute of Chemical Engineering & Technology, Panjab University, Chandigarh, India
| | - Ram Kishore Gupta
- ICAR-Central Institute of Post Harvest Engineering & Technology, Ludhiana, Punjab, India
| | - Deep Narayan Yadav
- ICAR-Central Institute of Post Harvest Engineering & Technology, Ludhiana, Punjab, India
| | - Arvind Jaiswal
- ICAR-Central Institute of Post Harvest Engineering & Technology, Ludhiana, Punjab, India
| | - Priyanka Prasad
- ICAR-Central Institute of Post Harvest Engineering & Technology, Ludhiana, Punjab, India
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30
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Castro LE, Guimarães CC, Faria JMR. Physiological, cellular and molecular aspects of the desiccation tolerance in Anadenanthera colubrina seeds during germination. BRAZ J BIOL 2017; 77:774-780. [DOI: 10.1590/1519-6984.00616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2016] [Accepted: 06/01/2016] [Indexed: 01/12/2023] Open
Abstract
Abstract During germination, orthodox seeds become gradually intolerant to desiccation, and for this reason, they are a good model for recalcitrance studies. In the present work, physiological, biochemical, and ultrastructural aspects of the desiccation tolerance were characterized during the germination process of Anadenanthera colubrina seeds. The seeds were imbibed during zero (control), 2, 8, 12 (no germinated seeds), and 18 hours (germinated seeds with 1 mm protruded radicle); then they were dried for 72 hours, rehydrated and evaluated for survivorship. Along the imbibition, cytometric and ultrastructural analysis were performed, besides the extraction of the heat-stable proteins. Posteriorly to imbibition and drying, the evaluation of ultrastructural damages was performed. Desiccation tolerance was fully lost after root protrusion. There was no increase in 4C DNA content after the loss of desiccation tolerance. Ultrastructural characteristics of cells from 1mm roots resembled those found in the recalcitrant seeds, in both hydrated and dehydrated states. The loss of desiccation tolerance coincided with the reduction of heat-stable proteins.
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Affiliation(s)
- L. E. Castro
- Universidade Estadual Paulista “Júlio de Mesquita Filho”, Brazil
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31
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Hall C, Hillen C, Garden Robinson J. Composition, Nutritional Value, and Health Benefits of Pulses. Cereal Chem 2017. [DOI: 10.1094/cchem-03-16-0069-fi] [Citation(s) in RCA: 159] [Impact Index Per Article: 22.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Clifford Hall
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
| | - Cassandra Hillen
- Department of Plant Science, North Dakota State University, Fargo, ND 58108-6050, U.S.A
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32
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Lim SH, Kim Y, Yun KN, Kim JY, Jang JH, Han MJ, Lee J. Plant-based foods containing cell wall polysaccharides rich in specific active monosaccharides protect against myocardial injury in rat myocardial infarction models. Sci Rep 2016; 6:38728. [PMID: 27929093 PMCID: PMC5143980 DOI: 10.1038/srep38728] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Accepted: 11/11/2016] [Indexed: 12/31/2022] Open
Abstract
Many cohort studies have shown that consumption of diets containing a higher composition of foods derived from plants reduces mortality from coronary heart disease (CHD). Here, we examined the active components of a plant-based diet and the underlying mechanisms that reduce the risk of CHD using three rat models and a quantitative proteomics approach. In a short-term myocardial infarction (MI) model, intake of wheat extract (WE), the representative cardioprotectant identified by screening approximately 4,000 samples, reduced myocardial injury by inhibiting apoptosis, enhancing ATP production, and maintaining protein homeostasis. In long-term post-MI models, this myocardial protection resulted in ameliorating adverse left-ventricular remodelling, which is a predictor of heart failure. Among the wheat components, arabinose and xylose were identified as active components responsible for the observed efficacy of WE, which was administered via ingestion and tail-vein injections. Finally, the food components of plant-based diets that contained cell wall polysaccharides rich in arabinose, xylose, and possibly fucose were found to confer protection against myocardial injury. These results show for the first time that specific monosaccharides found in the cell wall polysaccharides in plant-based diets can act as active ingredients that reduce CHD by inhibiting postocclusion steps, including MI and heart failure.
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Affiliation(s)
- Sun Ha Lim
- Department of Biochemistry, School of Medicine, Catholic University of Daegu, Daegu 42472, Korea
| | | | - Ki Na Yun
- Biomedical Omics Group, Korea Basic Science Institute, Ochang 28119, Korea
- Sogang University, Seoul 04107, Korea
| | - Jin Young Kim
- Biomedical Omics Group, Korea Basic Science Institute, Ochang 28119, Korea
| | - Jung-Hee Jang
- Department of Pharmacology, School of Medicine, Keimyung University, Daegu 42601, Korea
| | - Mee-Jung Han
- Department of Biomolecular and Chemical Engineering, Dongyang University, Yeongju, Gyeongbuk 36040, Korea
| | - Jongwon Lee
- Department of Biochemistry, School of Medicine, Catholic University of Daegu, Daegu 42472, Korea
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33
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Yi J, Njoroge DM, Sila DN, Kinyanjui PK, Christiaens S, Bi J, Hendrickx ME. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.). Food Chem 2016; 210:481-90. [DOI: 10.1016/j.foodchem.2016.05.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 04/04/2016] [Accepted: 05/02/2016] [Indexed: 11/29/2022]
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34
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Box–Behnken design for extraction optimization, characterization and in vitro antioxidant activity of Cicer arietinum L. hull polysaccharides. Carbohydr Polym 2016; 147:354-364. [DOI: 10.1016/j.carbpol.2016.03.092] [Citation(s) in RCA: 93] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Revised: 03/22/2016] [Accepted: 03/29/2016] [Indexed: 12/30/2022]
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35
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Mubaiwa J, Fogliano V, Chidewe C, Linnemann AR. Hard-to-cook phenomenon in bambara groundnut (Vigna subterranea (L.) Verdc.) processing: Options to improve its role in providing food security. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1149864] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Juliet Mubaiwa
- Department of Food Science and Technology, Chinhoyi University of Technology, Chinhoyi, Zimbabwe
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Cathrine Chidewe
- Department of Biochemistry, University of Zimbabwe, Mount Pleasant, Harare, Zimbabwe
| | - Anita R. Linnemann
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
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36
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Mechanistic insight into common bean pectic polysaccharide changes during storage, soaking and thermal treatment in relation to the hard-to-cook defect. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.12.024] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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37
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Carbohydrate composition of peach palm ( Bactris gasipaes Kunth) by-products flours. Carbohydr Polym 2015; 124:196-200. [DOI: 10.1016/j.carbpol.2015.02.021] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2014] [Revised: 02/02/2015] [Accepted: 02/06/2015] [Indexed: 11/20/2022]
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38
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Fang X, Yin X, Yuan G, Chen X. Chemical and biological characterization of polysaccharides from the bark of Avicennia marina. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2430-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Hayat I, Ahmad A, Masud T, Ahmed A, Bashir S. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Crit Rev Food Sci Nutr 2014; 54:580-92. [PMID: 24261533 DOI: 10.1080/10408398.2011.596639] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.
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Affiliation(s)
- Imran Hayat
- a Department of Food Technology , University of Poonch Rawalakot 12350 , Azad Kashmir , Pakistan
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Njoroge DM, Kinyanjui PK, Makokha AO, Christiaens S, Shpigelman A, Sila DN, Hendrickx ME. Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris). Food Res Int 2014; 64:314-322. [PMID: 30011656 DOI: 10.1016/j.foodres.2014.06.044] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2014] [Revised: 06/19/2014] [Accepted: 06/28/2014] [Indexed: 11/19/2022]
Abstract
The occurrence of the hard-to-cook (HTC) defect in legumes is characterized by the inability of cotyledons to soften during the cooking process. This phenomenon may be influenced by pectin properties. The objective of this study was to characterize the pectic polysaccharides comprised in the alcohol insoluble residue (AIR) extracted from easy-to-cook (Rose coco) and hard-to-cook (Pinto) common beans. This would provide an insight in the relationship between the pectin properties and HTC defect. The AIR was extracted from raw, half-cooked hard, half-cooked soft and fully-cooked bean samples. Subsequently, it was fractionated into water-, chelator- and Na2CO3-soluble pectin fractions and a hemicellulose fraction. For the AIR and the pectin fractions, determination of the galacturonic acid content, neutral sugars, degree of methylesterfication (DM), degree of acetylation (DAc) and molar mass (MM) distribution was performed. Results on the pectin fractions, MM distribution and pectin content profile, revealed that Rose coco pectin generally showed higher pectin solubility than Pinto. Neutral sugar profiles indicated that Pinto contained higher amounts of branched pectin (i.e. arabinans) than Rose coco. There was no difference between the DM of Pinto and Rose coco, however, the DAc was higher in Rose coco. In conclusion, the differences in pectin structure and solubility properties between easy- and hard-to-cook common beans might contribute to the differences in their cooking behavior.
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Affiliation(s)
- Daniel M Njoroge
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Peter K Kinyanjui
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Anselimo O Makokha
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Stefanie Christiaens
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Avi Shpigelman
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium
| | - Daniel N Sila
- Department of Food Science and Technology, Faculty of Agriculture, Jomo Kenyatta University of Agriculture and Technology, P.O. Box 62000-00200, Nairobi, Kenya
| | - Marc E Hendrickx
- Laboratory of Food Technology, Leuven Food Science Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.
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Wood JA, Knights EJ, Campbell GM, Choct M. Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part I: broad chemical composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1437-1445. [PMID: 24122733 DOI: 10.1002/jsfa.6437] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 08/20/2013] [Accepted: 10/10/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Ease of milling is an important quality trait for chickpeas (Cicer arietinum L.) and involves two separate processes: removal of the seed coat and splitting of cotyledons. Four chickpea genotypes (two desi types, one kabuli type and one interspecific hybrid with 'wild' C. echinospermum parentage) of differing ease of milling were examined to identify associated seed composition differences in the seed coat, cotyledons and their junctions (abaxial and adaxial). RESULTS Several components in different fractions were associated with ease of milling chickpea seeds: primarily soluble and insoluble non-starch polysaccharides (including pectins) and protein at the seed coat and cotyledon junctions, and the lignin content of the seed coat. CONCLUSION This study shows that the chemical composition of chickpea does vary with seed type (desi and kabuli) and within desi genotypes in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour.
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Affiliation(s)
- Jennifer A Wood
- NSW Department of Primary Industries, Tamworth Agricultural Institute, NSW 2340, Australia
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Wood JA, Knights EJ, Campbell GM, Choct M. Differences between easy- and difficult-to-mill chickpea (Cicer arietinum L.) genotypes. Part III: free sugar and non-starch polysaccharide composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1454-1462. [PMID: 24122880 DOI: 10.1002/jsfa.6445] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/19/2013] [Revised: 08/21/2013] [Accepted: 10/10/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Parts I and II of this series of papers identified several associations between the ease of milling and the chemical compositions of different chickpea seed fractions. Non-starch polysaccharides were implicated; hence, this study examines the free sugars and sugar residues. RESULTS Difficult milling is associated with: (1) lower glucose and xylose residues (less cellulose and xyloglucans) and more arabinose, rhamnose and uronic acid in the seed coat, suggesting a more flexible seed coat that resists cracking and decortication; (2) a higher content of soluble and insoluble non-starch polysaccharide fractions in the cotyledon periphery, supporting a pectic polysaccharide mechanism comprising arabinogalacturonan, homogalacturonan, rhamnogalalcturonan, and glucuronan backbone structures; (3) higher glucose and mannose residues in the cotyledon periphery, supporting a lectin-mediated mechanism of adhesion; and (4) higher arabinose and glucose residues in the cotyledon periphery, supporting a mechanism involving arabinogalactan-proteins. CONCLUSION This series has shown that the chemical composition of chickpea does vary in ways that are consistent with physical explanations of how seed structure and properties relate to milling behaviour. Seed coat strength and flexibility, pectic polysaccharide binding, lectins and arabinogalactan-proteins have been implicated. Increased understanding in these mechanisms will allow breeding programmes to optimise milling performance in new cultivars.
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Affiliation(s)
- Jennifer A Wood
- NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Rd, Calala, NSW 2340, Australia
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Caccere R, Teixeira SP, Centeno DC, Figueiredo-Ribeiro RDCL, Braga MR. Metabolic and structural changes during early maturation of Inga vera seeds are consistent with the lack of a desiccation phase. JOURNAL OF PLANT PHYSIOLOGY 2013; 170:791-800. [PMID: 23384756 DOI: 10.1016/j.jplph.2013.01.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2012] [Revised: 01/07/2013] [Accepted: 01/07/2013] [Indexed: 05/27/2023]
Abstract
Inga vera, native to South America, is an important leguminous species used for ecological restoration of riparian forests and its seeds are among the most recalcitrant ones described up to date. In this work, we analysed the metabolic profile, cell ultrastructure as well as cell wall polysaccharides of I. vera seeds in order to better understand its maturation, which allows embryo germination without a quiescent phase. Increased amounts of citric, glutamic, pyroglutamic, and aspartic acids from stages I to II (120 and 129 days after flowering (DAF)) corroborate the hypothesis of high metabolism, shifting from fermentative to aerobic respiration at seed maturity. This phase was characterized by an extensive vacuolization of embryonic cells, which also indicate high metabolic activity. The proportion of arabinose in the cell walls of embryonic axis (approx. 20%) was lower than those found in some orthodox seeds (nearly 40%), suggesting that arabinose-containing polysaccharides, which are thought to provide more flexibility to the cell wall during natural drying, are less abundant in I. vera seeds. Taken together, our results provide evidence that the major changes occurred during early stages of seed maturation of I. vera, indicating that the rapid temporary metabolic shift observed between stages I and II may be related to the lack of desiccation phase, moving directly to germination.
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Affiliation(s)
- Rodrigo Caccere
- Departamento de Biologia Celular e Estrutural, Universidade Estadual de Campinas (Unicamp), Campinas, SP, Brazil
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Fang X, Chen X. Structure elucidation and immunological activity of a novel pectic polysaccharide from the stems of Avicennia marina. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1877-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Martínez-Manrique E, Jacinto-Hernández C, Garza-García R, Campos A, Moreno E, Bernal-Lugo I. Enzymatic changes in pectic polysaccharides related to the beneficial effect of soaking on bean cooking time. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2394-2398. [PMID: 21604279 DOI: 10.1002/jsfa.4474] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2010] [Revised: 12/22/2010] [Accepted: 04/04/2011] [Indexed: 05/30/2023]
Abstract
BACKGROUND Cooking time decreases when beans are soaked first. However, the molecular basis of this decrease remains unclear. To determine the mechanisms involved, changes in both pectic polysaccharides and cell wall enzymes were monitored during soaking. Two cultivars and one breeding line were studied. RESULTS Soaking increased the activity of the cell wall enzymes rhamnogalacturonase, galactanase and polygalacturonase. Their activity in the cell wall was detected as changes in chemical composition of pectic polysaccharides. Rhamnose content decreased but galactose and uronic acid contents increased in the polysaccharides of soaked beans. A decrease in the average molecular weight of the pectin fraction was induced during soaking. The decrease in rhamnose and the polygalacturonase activity were associated (r = 0.933, P = 0.01, and r = 0.725, P = 0.01, respectively) with shorter cooking time after soaking. CONCLUSION Pectic cell wall enzymes are responsible for the changes in rhamnogalacturonan I and polygalacturonan induced during soaking and constitute the biochemical factors that give bean cell walls new polysaccharide arrangements. Rhamnogalacturonan I is dispersed throughout the entire cell wall and interacts with cellulose and hemicellulose fibres, resulting in a higher rate of pectic polysaccharide thermosolubility and, therefore, a shorter cooking time.
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Mosele MM, Hansen AS, Engelsen SB, Diaz J, Sørensen I, Ulvskov P, Willats WGT, Blennow A, Harholt J. Characterisation of the arabinose-rich carbohydrate composition of immature and mature marama beans (Tylosema esculentum). PHYTOCHEMISTRY 2011; 72:1466-1472. [PMID: 21543095 DOI: 10.1016/j.phytochem.2011.03.027] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2010] [Revised: 02/01/2011] [Accepted: 03/30/2011] [Indexed: 05/30/2023]
Abstract
Marama bean (Tylosema esculentum) is an important component of the diet around the Kalahari Desert in Southern Africa where this drought resistant plant can grow. The marama bean contains roughly 1/3 proteins, 1/3 lipids and 1/3 carbohydrates, but despite its potential as dietary supplement little is known about the carbohydrate fraction. In this study the carbohydrate fraction of "immature" and "mature" marama seeds are characterised. The study shows that the marama bean contains negligible amounts of starch and soluble sugars, both far less than 1%. The cell wall is characterised by a high arabinose content and a high resistance to extraction as even a 6M NaOH extraction was insufficient to extract considerable amounts of the arabinose. The arabinose fraction was characterised by arabinan-like linkages and recognised by the arabinan antibody LM6 and LM13 indicating that it is pectic arabinan. Two pools of pectin could be detected; a regular CDTA (1,2-diaminocyclohexane-N,N,N',N'-tetraacetic acid) or enzymatically extractable pectin fraction and a recalcitrant pectin fraction containing the majority of the arabinans, of which about 40% was unextractable using 6M NaOH. Additionally, a high content of mannose was observed, possibly from mannosylated storage proteins.
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Affiliation(s)
- Minah M Mosele
- Quality and Technology, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
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The effect of storage on the solubilization pattern of bean hull non-starch polysaccharides. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2010.07.051] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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48
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Chibbar RN, Ambigaipalan P, Hoover R. REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0342] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ravindra N. Chibbar
- Dept. of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
- Corresponding author. E‐mail:
| | | | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St Johns, Newfoundland, Canada
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Harholt J, Suttangkakul A, Vibe Scheller H. Biosynthesis of pectin. PLANT PHYSIOLOGY 2010; 153:384-95. [PMID: 20427466 PMCID: PMC2879803 DOI: 10.1104/pp.110.156588] [Citation(s) in RCA: 335] [Impact Index Per Article: 23.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2010] [Accepted: 04/27/2010] [Indexed: 05/17/2023]
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50
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Tosh SM, Yada S. Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.09.005] [Citation(s) in RCA: 312] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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