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Al-Khayri JM, Rashmi R, Toppo V, Chole PB, Banadka A, Sudheer WN, Nagella P, Shehata WF, Al-Mssallem MQ, Alessa FM, Almaghasla MI, Rezk AAS. Plant Secondary Metabolites: The Weapons for Biotic Stress Management. Metabolites 2023; 13:716. [PMID: 37367873 DOI: 10.3390/metabo13060716] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/26/2023] [Accepted: 05/29/2023] [Indexed: 06/28/2023] Open
Abstract
The rise in global temperature also favors the multiplication of pests and pathogens, which calls into question global food security. Plants have developed special coping mechanisms since they are sessile and lack an immune system. These mechanisms use a variety of secondary metabolites as weapons to avoid obstacles, adapt to their changing environment, and survive in less-than-ideal circumstances. Plant secondary metabolites include phenolic compounds, alkaloids, glycosides, and terpenoids, which are stored in specialized structures such as latex, trichomes, resin ducts, etc. Secondary metabolites help the plants to be safe from biotic stressors, either by repelling them or attracting their enemies, or exerting toxic effects on them. Modern omics technologies enable the elucidation of the structural and functional properties of these metabolites along with their biosynthesis. A better understanding of the enzymatic regulations and molecular mechanisms aids in the exploitation of secondary metabolites in modern pest management approaches such as biopesticides and integrated pest management. The current review provides an overview of the major plant secondary metabolites that play significant roles in enhancing biotic stress tolerance. It examines their involvement in both indirect and direct defense mechanisms, as well as their storage within plant tissues. Additionally, this review explores the importance of metabolomics approaches in elucidating the significance of secondary metabolites in biotic stress tolerance. The application of metabolic engineering in breeding for biotic stress resistance is discussed, along with the exploitation of secondary metabolites for sustainable pest management.
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Affiliation(s)
- Jameel M Al-Khayri
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Ramakrishnan Rashmi
- Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560 029, Karnataka, India
| | - Varsha Toppo
- Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560 029, Karnataka, India
| | - Pranjali Bajrang Chole
- Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560 029, Karnataka, India
| | - Akshatha Banadka
- Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560 029, Karnataka, India
| | - Wudali Narasimha Sudheer
- Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560 029, Karnataka, India
| | - Praveen Nagella
- Department of Life Sciences, CHRIST (Deemed to be University), Bangalore 560 029, Karnataka, India
| | - Wael Fathi Shehata
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Muneera Qassim Al-Mssallem
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Fatima Mohammed Alessa
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Mustafa Ibrahim Almaghasla
- Department of Arid Land Agriculture, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Plant Pests, and Diseases Unit, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Adel Abdel-Sabour Rezk
- Department of Agricultural Biotechnology, College of Agriculture and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
- Department of Virus and Phytoplasma, Plant Pathology Institute, Agricultural Research Center, Giza 12619, Egypt
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Fernandez VE, Ruiz MA. CONTENIDO DE POLIFENOLES, CAPACIDAD ANTIOXIDANTE Y TOXICIDAD DE Solanum ferrugineum (SOLANACEAE) CON POTENCIAL MEDICINAL. ACTA BIOLÓGICA COLOMBIANA 2021. [DOI: 10.15446/abc.v26n3.87032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Solanum ferruginium es una planta que crece en lugares perturbados como maleza, es de uso medicinal poco utilizada que presenta un gran potencial como fuente de antioxidantes debido a su alto contenido en polifenoles. Debido a esto se analizó el contenido de polifenoles, flavonoides, proantocianidinas y capacidad antioxidante in vitro (ensayo de captación de radicales DPPH) en hojas, tallos y planta completa de tres localidades (Las agujas, Parque el Nabo y Bosque la Primavera) de Zapopan, Jalisco, así como su toxicidad subcronica en hojas. En general se observó diferencia significativa (p£ 0,05), en las muestras de las tres localidades, las hojas presentaron el mayor contenido de polifenoles (15,3±0,7 a 22±0,4 mg expresado como equivalente de ácido gálico (EAG/g) en muestras de Parque el Nabo, flavonoides (7,8±0,3 a 13,3±0,3 mg EC/g) y proantocianidinas (3,4±0,1 a 4,2±0,05 mg expresado como equivalente de catequina (EC/g) en el Bosque la Primavera. La capacidad antioxidante fue similar en todas las muestras, con valores de 8,3 a 17 µg/mL de concentración media inhibitora (CI50). En la prueba toxicológica, los ratones no mostraron signos de toxicidad a ninguna dosis por efecto de la administración de la planta en estudio, por lo que la dosis letal media (DL50) es > 15 000 mg/kg de peso corporal. El contenido de polifenoles y actividad antioxidante en S. ferruginium sobre todo en hojas indican un alto potencial con propiedades farmacológicas además de su inocuidad, por lo que es importante realizar estudios de sus compuestos fenólicos individuales, antes de ser utilizada en farmacología.
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Ciudad-Mulero M, Matallana-González MC, Cámara M, Fernández-Ruiz V, Morales P. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review. Curr Pharm Des 2020; 26:1880-1897. [PMID: 32013818 DOI: 10.2174/1381612826666200203130150] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/30/2019] [Indexed: 01/22/2023]
Abstract
Pulses are a staple food cultivated since ancient times, which play an important role in the human diet. From a nutritional point of view, pulses are very interesting foods as they are rich in proteins, carbohydrates and dietary fibre. Dietary antioxidants are a complex mixture of hydrophilic and lipophilic compounds usually present in foods of plant origin, including pulses. In the present study, the phytochemical composition of selected pulses (common beans, fava beans, lentils, chickpeas, peas and lupins) has been reviewed in terms of their content of antioxidant compounds. The content of hydrosoluble antioxidants (organic acids, phenolic compounds), liposoluble antioxidants (tocopherols, carotenoids) and other compounds which exert antioxidant properties, such as dietary fibre and minerals (zinc, selenium), has been studied, reporting that pulses are an interesting source of these compounds, which have important health benefits, including a preventing role in cardiovascular diseases, anticarcinogenic or neuroprotective properties. It is important to take into account that pulses are not usually consumed raw, but they must be processed before consumption in order to improve their nutritional quality and their palatability, therefore, the effect of different technological and heat treatments (germination, cooking, boiling, extrusion) on the antioxidant compounds present in pulses has been also reviewed. In this regard, it has been observed that as a consequence of processing, the content of phytochemicals with antioxidant properties is usually decreased, but processed pulses maintain relevant amounts of these compounds, preserving their beneficial health effect.
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Affiliation(s)
- María Ciudad-Mulero
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Mª Cruz Matallana-González
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Montaña Cámara
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Virginia Fernández-Ruiz
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
| | - Patricia Morales
- Department of Nutrition and Food Science, Faculty of Pharmacy, Complutense University of Madrid, Pza Ramon y Cajal, s/n. E- 28040 Madrid, Spain
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HERNANDEZ-CHAVEZ JF, GUEMES-VERA N, OLGUIN-PACHECO M, OSORIO-DIAZ P, BELLO-PEREZ LA, TOTOSAUS-SANCHEZ A. Effect of lupin flour incorporation of mechanical properties of corn flour tortillas. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.06518] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Ruiz-López MA, Barrientos-Ramírez L, García-López PM, Valdés-Miramontes EH, Zamora-Natera JF, Rodríguez-Macias R, Salcedo-Pérez E, Bañuelos-Pineda J, Vargas-Radillo JJ. Nutritional and Bioactive Compounds in Mexican Lupin Beans Species: A Mini-Review. Nutrients 2019; 11:nu11081785. [PMID: 31382375 PMCID: PMC6723436 DOI: 10.3390/nu11081785] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2019] [Revised: 07/26/2019] [Accepted: 07/27/2019] [Indexed: 12/31/2022] Open
Abstract
As a source of bioactive compounds, species of the genus Lupinus are interesting legumes from a nutritional point of view. Although wild species are abundant and represent a potential source of nutrients and biologically active compounds, most research has focused on domesticated and semi-domesticated species, such as Lupinus angustifolius, Lupinus albus, Lupinus luteus, and Lupinus mutabilis. Therefore, in this review, we focus on recent research conducted on the wild Lupinus species of Mexico. The nutritional content of these species is characterized (similar to those of the domesticated species), including proteins (isolates), lipids, minerals, dietary fiber, and bioactive compounds, such as oligosaccharides, flavonoids, and alkaloids.
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Affiliation(s)
- Mario Alberto Ruiz-López
- Botany and Zoology Department, CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico.
| | - Lucia Barrientos-Ramírez
- Wood, Pulp and Paper Department, CUCEI, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | | | - Elia Herminia Valdés-Miramontes
- Research in Behavioral Feeding and Nutrition Institute CUSUR, University of Guadalajara, Cd. Guzman, Jalisco ZP 49000, Mexico
| | | | - Ramón Rodríguez-Macias
- Botany and Zoology Department, CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | - Eduardo Salcedo-Pérez
- Botany and Zoology Department, CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | - Jacinto Bañuelos-Pineda
- Veterinary Medicine Departarment CUCBA, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
| | - J Jesús Vargas-Radillo
- Wood, Pulp and Paper Department, CUCEI, University of Guadalajara, Zapopan, Jalisco ZP 45110, Mexico
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Pihlanto A, Mattila P, Mäkinen S, Pajari AM. Bioactivities of alternative protein sources and their potential health benefits. Food Funct 2017; 8:3443-3458. [DOI: 10.1039/c7fo00302a] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Increasing the utilisation of plant proteins is needed to support the production of protein-rich foods that could replace animal proteins in the human diet so as to reduce the strain that intensive animal husbandry poses to the environment.
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Affiliation(s)
- A. Pihlanto
- Natural Resources Institute
- 31600 Jokioinen
- Finland
| | - P. Mattila
- Natural Resources Institute
- 31600 Jokioinen
- Finland
| | - S. Mäkinen
- Natural Resources Institute
- 31600 Jokioinen
- Finland
| | - A.-M. Pajari
- University of Helsinki Department of Food and Environmental Sciences
- 00014 Helsingin yliopisto
- Finland
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Wiedemann M, Gurrola-Díaz CM, Vargas-Guerrero B, Wink M, García-López PM, Düfer M. Lupanine Improves Glucose Homeostasis by Influencing KATP Channels and Insulin Gene Expression. Molecules 2015; 20:19085-100. [PMID: 26492234 PMCID: PMC6332548 DOI: 10.3390/molecules201019085] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 09/22/2015] [Accepted: 10/13/2015] [Indexed: 11/26/2022] Open
Abstract
The glucose-lowering effects of lupin seeds involve the combined action of several components. The present study investigates the influence of one of the main quinolizidine alkaloids, lupanine, on pancreatic beta cells and in an animal model of type-2 diabetes mellitus. In vitro studies were performed with insulin-secreting INS-1E cells or islets of C57BL/6 mice. In the in vivo experiments, hyperglycemia was induced in rats by injecting streptozotocin (65 mg/kg body weight). In the presence of 15 mmol/L glucose, insulin secretion was significantly elevated by 0.5 mmol/L lupanine, whereas the alkaloid did not stimulate insulin release with lower glucose concentrations. In islets treated with l-arginine, the potentiating effect of lupanine already occurred at 8 mmol/L glucose. Lupanine increased the expression of the Ins-1 gene. The potentiating effect on secretion was correlated to membrane depolarization and an increase in the frequency of Ca(2+) action potentials. Determination of the current through ATP-dependent K⁺ channels (KATP channels) revealed that lupanine directly inhibited the channel. The effect was dose-dependent but, even with a high lupanine concentration of 1 mmol/L or after a prolonged exposure time (12 h), the KATP channel block was incomplete. Oral administration of lupanine did not induce hypoglycemia. By contrast, lupanine improved glycemic control in response to an oral glucose tolerance test in streptozotocin-diabetic rats. In summary, lupanine acts as a positive modulator of insulin release obviously without a risk for hypoglycemic episodes.
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Affiliation(s)
- Mats Wiedemann
- Dept. of Pharmaceutical and Medicinal Chemistry, Münster University, Corrensstraße 48, 48149 Münster, Germany.
| | - Carmen M Gurrola-Díaz
- Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, 44340 Guadalajara, Jalisco, Mexico.
| | - Belinda Vargas-Guerrero
- Departamento de Biología Molecular y Genómica, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, 44340 Guadalajara, Jalisco, Mexico.
| | - Michael Wink
- Institute of Pharmacy and Molecular Biotechnology, Heidelberg University, Heidelberg 69120, Germany.
| | - Pedro M García-López
- Departamento de Botánica y Zoología, Centro Universitario de Ciencias Biológicas y Agropecuarias, Universidad de Guadalajara, 45110 Guadalajara, Jalisco, Mexico.
| | - Martina Düfer
- Dept. of Pharmaceutical and Medicinal Chemistry, Münster University, Corrensstraße 48, 48149 Münster, Germany.
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8
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Totosaus A, López H, Güemes-Vera N. Effect of Lupinus (Lupinus albus
) and Jatropha (Jatropha curcas
) Protein Concentrates on Wheat Dough Texture and Bread Quality: Optimization by a D-Optimal Mixture Design. J Texture Stud 2013. [DOI: 10.1111/jtxs.12031] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Alfonso Totosaus
- Food Science Lab; Tecnologico de Estudios Superiores de Ecatepec; México Estado de México México
| | - Hugo López
- Food Science Lab; Tecnologico de Estudios Superiores de Ecatepec; México Estado de México México
| | - Norma Güemes-Vera
- Centro de Investigación en Ciencia y Tecnología de Alimentos; Instituto de Ciencias Agropecuarias; Universidad Autónoma del Estado de Hidalgo; Av. Universidad Km 1 Tulancingo 43000 México
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9
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Bartkiene E, Jakobsone I, Juodeikiene G, Vidmantiene D, Pugajeva I, Bartkevics V. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread. Int J Food Sci Nutr 2013; 64:890-6. [PMID: 23763660 DOI: 10.3109/09637486.2013.805185] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The effect of supplementing wheat flour at a level of 15% with lupine (Lupinus angustifolius L.) wholemeal fermented by different lactic acid bacteria on acrylamide content in bread crumb as well as on bread texture and sensory characteristics was analysed. The use of fermented lupine resulted in a lower specific volume and crumb porosity of bread on an average by 14.1% and 10.5%, respectively, while untreated lupine lowered the latter parameters at a higher level (30.8% and 20.7%, respectively). The addition of lupine resulted in a higher by 43.3% acrylamide content compared to wheat bread (19.4 µg/kg dry weight (d.w.)). Results showed that acrylamide was significantly reduced using proteolytic Lactobacillus sakei and Pediococcus pentosaceus 10 strains for lupine fermentation. Although the bread supplemented with lupine spontaneous sourdough had the lowest level of acrylamide (15.6 µg/kg d.w.), it had the malodorous flavour and was unacceptable to the consumers. The lactofermentation could increase the potential use of lupine as a food ingredient while reducing acrylamide formation and enriching bread with high quality proteins.
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Affiliation(s)
- Elena Bartkiene
- Department of Food Safety and Animal Higiene, Lithuanian University of Health Sciences , Tilzes, Kaunas , Lithuania
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Preliminary assessment of the nutritional composition of underexploited wild legumes from semi-arid Caatinga and moist forest environments of northeastern Brazil. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.01.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Queiroga-Neto V, Bora PS, Diniz ZN, Cavalheiro JM, Souza PA. Partial evaluation ofDipteryx lacuniferaseed kernel as a nutritional food Evaluación parcial de la almendra del fruto deDipteryx lacuniferacomo alimento nutritivo. CYTA - JOURNAL OF FOOD 2009. [DOI: 10.1080/11358120902850594] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Porres JM, Aranda P, López-Jurado M, Vilchez A, Urbano G. Effects of hydroalcoholic α-galactoside extraction and phytase supplementation on the nutritive utilization of manganese, iron, zinc and potassium from lupin (Lupinus albus var. multolupa)-based diets in growing rats. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.01.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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13
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Resta D, Boschin G, D'Agostina A, Arnoldi A. Evaluation of total quinolizidine alkaloids content in lupin flours, lupin-based ingredients, and foods. Mol Nutr Food Res 2008; 52:490-5. [DOI: 10.1002/mnfr.200700206] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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14
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Sotelo A, López-García S, Basurto-Peña F. Content of nutrient and antinutrient in edible flowers of wild plants in Mexico. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2007; 62:133-8. [PMID: 17768684 DOI: 10.1007/s11130-007-0053-9] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2007] [Accepted: 07/25/2007] [Indexed: 05/17/2023]
Abstract
Nutrient and antinutritional/toxic factors present in some edible flowers consumed in Mexico were determined. The edible flowers were: Agave salmiana, Aloe vera, Arbutus xalapensis, Cucurbita pepo (cultivated), Erythrina americana, Erythrina caribaea, Euphorbia radians benth and Yucca filifera. The nutrient content in the flowers studied is similar to that of the edible leaves and flowers studied mainly in Africa. The moisture content of the flowers varied from 860 to 932 g kg(-1). Crude protein (CP) was between 113 to 275 g kg(-1) DM, crude fiber, 104 to 177 g kg(-1) DM and the nitrogen free extract, between 425 to 667 g kg(-1) DM. The highest chemical score (CS) was found in E. americana and A. salmiana; in five samples the limiting amino acid was lysine, and in three of them it was tryptophan. Trypsin inhibitors and hemaglutinnins had a very low concentration. Alkaloids were present in both the Erythrina species and the saponins in A. salmiana and Y. filifera. Cyanogenic glucosides were not found in the studied flowers. The traditional process of preparing these specific flowers before consumption is by cooking them and discarding the broth; in this way the toxic substances are diminished or eliminated. These edible flowers from wild plants consumed in local areas of the country play an important role in the diet of the people at least during the short time of the season where they are blooming.
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Affiliation(s)
- Angela Sotelo
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, México, DF 04510, Mexico.
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Knecht KT, Nguyen H, Auker AD, Kinder DH. Effects of extracts of lupine seed on blood glucose levels in glucose resistant mice: antihyperglycemic effects of Lupinus albus (white lupine, Egypt) and Lupinus caudatus (tailcup lupine, Mesa Verde National Park). ACTA ACUST UNITED AC 2007; 6:89-104. [PMID: 17317651 DOI: 10.1080/j157v06n03_04] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Lupine is a medicinal food plant with potential value in the management of diabetes. In white mice, extracts of seeds of the white lupine [Lupinus albus (L. termis L.)] were associated with increased tolerance to an oral glucose bolus. Antihyperglycemic activity was present in extracts of the whole seed but not extracts of the seed coat, and was not detected when glucose was administered intraperitoneally rather than orally. However, in contrast to results seen with the prescription drug, acarbose, lupine extract did not appear to increase the bulk or carbohydrate content of the feces. Antihyperglycemic activity was also seen in extracts of the tailcup lupine (L. caudatus) found in the Four Corners Region of the United States.
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Facchini PJ. Regulation of alkaloid biosynthesis in plants. THE ALKALOIDS. CHEMISTRY AND BIOLOGY 2007; 63:1-44. [PMID: 17133713 DOI: 10.1016/s1099-4831(06)63001-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/16/2023]
Affiliation(s)
- Peter J Facchini
- Department of Biological Sciences, University of Calgary, Calgary, Alberta, Canada
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17
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Comai S, Bertazzo A, Bailoni L, Zancato M, Costa CV, Allegri G. Protein and non-protein (free and protein-bound) tryptophan in legume seeds. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.045] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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18
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Dube M, Schäfer C, Neidhart S, Carle R. Texturisation and modification of vegetable proteins for food applications using microbial transglutaminase. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0401-2] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Rodgers S, Busch J, Peters H, Christ-Hazelhof E. Building a Tree of Knowledge: Analysis of Bitter Molecules. Chem Senses 2005; 30:547-57. [PMID: 16079246 DOI: 10.1093/chemse/bji048] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
A phylogenetic-like tree of structural fragments has been constructed to extract useful insights from a structural database of bitter molecules. The tree of structural fragments summarizes the substructural groups present in the molecules from the bitter database. These structural fragments are compared with a large number of random molecules to highlight substructures specific to bitter molecules. This organization of the structures enabled the detection of structure-activity relationships for the bitter molecules through the construction of R-tables. Key structural groups, able to distinguish between bitter and random molecules, were identified through an analysis of the tree. This information can be used to further understand which structural components are involved in producing a bitter taste.
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Affiliation(s)
- Sarah Rodgers
- Unilever Food and Health Research Institute, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands.
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