Učinak fermentacije pomoću suhog kvasca na kemijski sastav i svojstva proteina u sjemenkama plave lupine

The eff ect of 24-hour fermentation of lupin seeds by different yeast strains on their chemical composition was determined. After fermentation, the mass fraction of proteins increased and their in vitro digestibility and biological activity significantly improved. The amino acid profi le of fermented products was similar to that of raw lupin seeds. The significant reduction in the mass fraction of oligosaccharides and phytate, but not of alkaloids was found. The pH level of fermented products decreased as a consequence of the increase of lactic and propionic acid mass fractions. The most favourable changes in the Chemical composition of blue lupin seeds were obtained in fermentation with Saccharomyces cerevisiae baker’s yeast and Fermivin 7013 strain.Određen je učinak 24-satne fermentacije sjemenki lupine pomoću različitih sojeva kvasca na njihov kemijski sastav. Nakon fermentacije se bitno povećao maseni udjel proteina, njihova probavljivost in vitro i biološka aktivnost. Aminokiselinski profil fermentiranih proizvoda bio je sličan onom sirovih sjemenki lupine. Pronađen je bitno manji maseni udjel oligosaharida i fitata, ali ne i alkaloida. Povećali su se udjeli mliječne i propionske kiseline, što je bitno smanjilo pH-vrijednost fermentiranih proizvoda. Najbolji kemijski sastav imale su sjemenke plave lupine fermentirane pomoću pekarskog kvasca (Saccharomyces cerevisiae) i soja Fermivin 701

Hranjiva vrijednost i fiziološki učinak hrane za štakore s dodatkom sirovih sjemenki lupine te sjemenki fermentiranih s pomoću kvasca Candida utilis

The growth and physiological responses of the rats to diet supplemented with raw and Candida utilis-fermented yellow and blue lupin seeds were determined. The diets containing soya bean meal, raw and fermented blue and yellow lupin were administered to eight rats in each diet group for four weeks. Yellow lupin seeds in the diets of rats improved significantly (p<0.05) feed intake, protein digestibility, body mass gain and protein efficiency ratio in comparison with blue lupin seeds. On the contrary, blue lupin seeds affected significantly (p<0.05) gastrointestinal fermentation processes in comparison with yellow lupin seeds. Fermentation of lupin seeds increased crude protein content and reduced phytate and oligosaccharide content. In the fermented products, a higher number of lactic acid bacteria and yeasts but reduced number of coliform bacteria was found. Fermentation by Candida utilis positively (p<0.05) aff ected protein digestibility of feed, body mass gain and protein efficiency ratio of rats, as well as the activity of some bacterial enzymes and cholesterol concentrations in the blood serum.U radu je ispitan utjecaj hranidbe štakora sjemenkama žute i plave lupine, sirovim ili fermentiranim s pomoću kvasca Candida utilis, na njihov rast i fiziološke promjene. Štakori su u grupama po osam jedinki hranjeni sojinom sačmom, te sirovim ili fermentiranim sjemenkama plave i žute lupine tijekom četiri tjedna. Sjemenke žute lupine znatno su povećale (p<0,05) unos hrane, probavljivost proteina i tjelesnu masu, te povećale omjer proteinske djelotvornosti u usporedbi sa sjemenkama plave lupine. Sjemenke su plave lupine pak bitno utjecale (p<0,05) na fermentacijske procese u gastrointestinalnom traktu, za razliku od žute lupine. Fermentacijom se u sjemenkama lupine povećao udjel sirovih proteina, a smanjio udjel fitata i oligosaharida. U fermentiranim je proizvodima pronađeno više bakterija mliječno-kiselog vrenja te kvasaca, a manje koliformnih bakterija. Fermentacija s pomoću kvasca Candida utilis pozitivno (p<0,05) je utjecala na probavljivost proteina, povećanje tjelesne mase i omjer proteinske djelotvornosti, koncentraciju kolesterola u krvi, te na aktivnost nekih bakterijskih enzima

An Interactive Viewer for Mathematical Content Based On Type Theory

Contains fulltext : 175979.pdf (publisher's version ) (Open Access)24 p

Non-nutritive compounds in Fabaceae family seeds and the improvement of their nutritional quality by traditional processing - A review

The consumption of seeds of the Fabaceae family is distributed worldwide mainly due to their high content of proteins, carbohydrates, dietary fiber and polyunsaturated fatty acids, jointly with vitamins and minerals. However, they contain several non-nutritive compounds (NNCs) that can exert adverse or beneficial actions upon ingestion depending on their chemical structure, concentration, time of exposure and their interaction with other dietary components. In this review, we present the representative legume NNCs, their chemical nature and their adverse and beneficial biological actions. Moreover, we summarized updated findings on the effect of different traditional processing, bearing in mind that legumes are mainly consumed in the household milieu, on the concentration of legume NNCs. The results of the in-vivo studies prove that the reduction/elimination of legume NNCs improves nutritional quality and the fate of improvements depends on many parameters such as botanical source, chemical composition, content, type of processing and operational conditions used, among others. Together, this review can provide a comprehensive perspective for further elucidating the roles of plant lectins that may target programmed cell death pathways. This review may, in turn, ultimately help to consumers for whom legumes are part of a vegetarian diet or are consumed as staple food which must take into consideration the improvement of legume nutritive quality by traditional processing. © by Piotr Gulewicz 2014.Peer Reviewe

Food safety evaluation of broccoli and radish sprouts

Three cultivars of broccoli seeds (Brassica oleracea var. italica), cv. Tiburon, cv. Belstar and cv. Lucky, and two cultivars of radish seeds (Raphanus sativus), cv. Rebel and cv. Bolide, were germinated for three and five days and safety aspects such as microbiological counts and biogenic amines were investigated. Cytotoxicity evaluation was also carried out. Broccoli and radish sprouts contained numbers of mesophilic, psychrotrophic, total and faecal coliform bacteria which are the usual counts for minimally processed germinated seeds. Putrescine, cadaverine, histamine, tyramine, spermidine and spermine increased during sprout production although these levels were below those permitted by legislation (5 mg/100 g of edible food). Broccoli and radish sprouts demonstrated no toxic effects on proliferation and viability of HL-60 cells and should be included in our diets as healthy and safe fresh foods.This research was funded by Project AGL-2004-00886/ALI from the Spanish CYCYT. Dr. Piotr Gulewicz thanks the Spanish Ministry of Education and Science for a postdoctoral fellowship.Peer reviewe

Effect of germination on the protein fractional composition of different lupin species

Sweet lupin seeds (Lupinus luteus cv. 4486 and cv. 4492 and Lupinus angustifolius cv. troll and cv. zapaton) were germinated and investigated according to protein composition, nitrogen and amino acid content of Osborne fractions. In raw lupins, globulins (G) comprised the main fraction of lupins, followed by albumins (A) and glutelins+prolamines (Gt + P). Differences in the protein profile of the Osborne fractions were found among species whilst cultivars did not show electrophoretic differences. Amino acid content of protein fractions was also studied and differences among cultivars were found. In general, Glu, Gly, Arg and Ala (as non-essential amino acids, NEAA) and Lys (as essential amino acid, EAA) were predominant in the A fraction, Glu and Arg (NEAA) and Leu and Thr (EAA) were the main ones in the G fraction; while Asp, Glu, Gly and Arg (NEAA) and Leu and Lys (EAA) were the major components of the Gt + P fraction. Germination increased the protein content of L. luteus cv. 4486, L. angustifolius cv. troll and cv. zapaton and caused sharp changes in the protein profile of the Osborne fractions. After germination, the A fraction almost disappeared in the protein profile while G and Gt + P fractions were modified, depending on the lupin species and cultivarThis work was supported by AGL2004-00886/ALI and Dr. Piotr Gulewicz thanks the Spanish Ministry of Education for providing a postdoctoral fellowship.Peer reviewe

Assessment of protein fraction of three varieties of Pisum sativum L. Effect of germination

Protein composition, nitrogen and amino acid content of Osborne fractions in different cultivars of Pisum sativum L. (cv. ucero, cv. ramrod and cv. agra) seeds were investigated and the effect of germination on these parameters was also analysed. Albumins comprised the main protein fraction in raw seeds, globulins were constituted mainly by vicilin, with a smaller proportion of the glutelin and prolamine fractions. Regarding the amino acid profile of pea protein fractions, although differences among pea cultivars were found, in general albumin, glutelin and prolamine fractions presented Asp, Glu and Gly as the major non-essential amino acids (NEAA) and Lys as the main essential amino acid (EAA). The globulin fraction, however, presented Asp, Glu, Gly and Arg as the major NEAA and Leu, Phe, Lys, and Thr as the main EAA. In general, the albumin fraction accounted for more sulphur amino acids and Lys, followed by the glutelin + prolamine fraction. Germination caused an increase in the total protein content of P. sativum cv. ucero and P. sativum cv. ramrod. In the albumin fraction a wide number of proteins underwent degradation and convicilin disappeared from the globulin fraction of pea sprouts whilst vicilin and legumin decreased slightly. In general, all the Osborne fractions of pea sprouts presented higher EAA contents than raw seeds. The estimated essential amino acid indexes of protein fractions for P. sativum cv. ucero (EAAIadult and EAAIegg) improved with the germination process whilst for P. ativum cv. ramrod and P. sativum cv. agra depended on the Osborne fraction.This work was supported by AGL2004-00886/ ALI and Dr. Piotr Gulewicz acknowledges the Spanish Education Ministry for providing a postdoctoral fellowship.Peer reviewe

Simple method of isolation and purification of α-galactosides from legumes

A simple method for the isolation and purification of α-galactosides, raffinose family oligosaccharides (RFOs), from legumes has been developed. The method includes (i) imbibition of seeds, (ii) extraction with 50% ethanol, (iii) precipitation of RFOs, (iv) purification of RFOs on diatomaceous earth and charcoal, and (v) cation-exchange chromatography. The described method allows one to obtain high purity RFO preparations (90% for lentil and 80% for pea seeds, determined by HPLC-RI analysis) in the form of white, fine powder. Yields of α-galactosides isolated from 100 g of seeds of lentil and pea were 5.6 and 4.3 g, respectively.Peer Reviewe

Biological activity of α-galactoside preparations from Lupinus angustifolius L. and Pisum sativum L. seeds

Biological activity tests were performed on α-galactoside preparations obtained from Lupinus angustifolius L. cv. Mirela (alkaloid-rich) and Pisum sativum L. cv. Opal seeds. The studies included the following tests: acute toxicity, cytotoxic test, delayed type hypersensitivity (DTH), plaque-forming cell number (IgM-PFC), and influence on the growth of bifidobacteia and coliform presence in rat colon. Results of these studies showed that α-galactosides from lupin and pea seeds were essentially nontoxic. Their acute toxicity (LD50) in mice was >4000 mg kg-1 of body weight. α-Galactoside preparations were not cytotoxic for mouse thymocytes in vitro. The in vitro test shows that oligosaccharides from lupin and pea are utilized by selected beneficial colon bacterium strains. The in vivo experiment demonstrated that α-galactosides from legume significantly influenced the growth of bifidobacteria in rats colon. Simultaneously, the decrease of the coliform presence was observed. The chemical composition of the tested preparations had no significant effect on their biological activity.Peer Reviewe

Amino acid profile in fermented Lupinus angustifolius L. cv zapaton

Resumen del trabajo presentado a la 6st European Conference on Grain Legumes: Integrating Legume Biology for Sustainable Agriculture, celebrada en Lisboa (Portugal) del 12 al 16 de noviembre de 2007.Legumes are important components in the traditional diets of many regions of the world and constitute an excellent source of protein as well as of other macro and micronutrients. Among them, sweet lupin is a very interesting crop since it can be cultivated in regions with extreme climates and poor grounds, having high protein content (30 to 45%). lt has been reported that lupin has lower levels of non nutritive factors, such as phytic acid and protease inhibitors compared with other legumes. However, lupin presents high alpha-galactoside contents (7-15%) that interfere in their consumption since they are flatulent-causing factors. Many studies have been carried out to develop processes to reduce these non nutritive sugars and to enhance the nutritional quality of legumes. Fermentation of legumes is an ancient technology and one of the most practical methods for preserving food and enhancing their nutritional and organoleptic qualities. lt has been reported that fermentation cause desirable changes in taste and texture, the breakdown of antinutritional factors and a general improvement in the nutritional value of legumes. However, there is scarce information about the effect of different fermentation conditions on the amino acid content of the fermented product and it might be interesting to select those fermentation conditions which provide higher nutritional value. The aim of this work was to study the effect of different fermentation conditions on the amino acid profile of lupin (Lupinus angustifolius cv. zapatón) seeds. For this purpose, lupin seeds were processed by natural or induced fermentation using different microorganisms (Lactobacillus plantarum, Bacillus subtilis, Aspergillus oryzae and Rhizopus oryzae) and total and free protein amino acids were analysed by HPLC-PAD. Raw lupin seeds present Glu, Asp and Arg as the major components among non-essential amino acids (NEAA), while Val, Leu, and Lys predominated among essential amino acids (EAA). Low levels of sulphur amino acids were also found. Fermentation of lupin affected NEAA composition increasing the amounts of Asp and Glu. In this way, an upward trend for most of EAA in fermented lupin was also observed, although higher EAA content was found in lupin after induced fermentation by starter cultures than in natural fermentation. In addition, differences on essential amino acid composition were observed depending on the starter culture used. L. plantarum and B. subtilis brought about the highest increases in the EAA content compared with mould strains (A. oryzae and R. oryzae ). Finally, lupin fermentation trought about rises in the amounts of free protein amino acids compared to raw seeds and the highest performance was found in lupin fermented by B. subtilis or A. oryzae. Therefore, results indicated that lupin fermentation with B. subtilis is the best choice to improve the nutritional quality of lupin since a suitable EAA composition and high levels of free protein amino acids were achieved.The authors are indebted to the Spanish Comision lnterministerial de Ciencia y Tecnología (CICYT) for their financial support of project AGL 2004-0886/ALI .Peer reviewe