Mung beans processed by solid-state bioconversion improves phenolic content and functionality relevant for diabetes and ulcer management

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 197-204

  Randhir, Reena ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Amylase inhibition; Glucosidase; Antimicrobial; Antioxidant activity; Helicobacter pylori; Levo dihydroxy phenylalanine (l DOPA); Mung bean (Vigna radiata); Phenolics; Rhizopus oligosporus; Solid state bioconversion (SSB); Superoxide dismutase (SOD); Type 2 diabetes

Indexed keywords

BACTERIA; BIOCONVERSION; DISEASE CONTROL; FOOD PROCESSING;

ANTIOXIDANT ACTIVITY; HELICOBACTER PYLORI; MUNG BEAN (VIGNA RADIATA); PHENOLICS; RHIZOPUS OLIGOSPORUS; SOLID STATE BIOCONVERSION (SSB); SUPEROXIDE DISMUTASE (SOD); TYPE 2 DIABETES;

SEED;

AMYLASE; BACTERIA; SEEDS;

HELICOBACTER PYLORI; OLIGOSPORUS; RHIZOPUS; RHIZOPUS MICROSPORUS VAR. OLIGOSPORUS; VIGNA RADIATA; VIGNA RADIATA VAR. RADIATA;

EID: 34147095373     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.10.003     Document Type: Article

References (41)

1. Alarcon-Aguilar F.J., Calzada-Bermejo F., Hernandez-Galicia E., Ruiz-Angeles C., and Roman-Ramos R. Acute and chronic hypoglycemic effect of Ibervillea sonorae root extracts-II. Journal of Ethnopharmacology 97 (2005) 447-452
2. Bornet F., Fontvieille A., and Rizkalla S. Insulin and glycemic responses in healthy humans to native starches processed in different ways: Correlation with in vitro α-amylase hydrolysis. American Journal of Clinical Nutrition (1989) 315-323
3. Borges R.C., Geddes T., Watson J.T., and Kuhn D.M. Dopamine biosynthesis is regulated by S-glutathionylation. Potential mechanism of tyrosine hydroxylase inhibition during oxidative stress. Journal of Biological Chemistry (2002) 48295-48302
4. Bravo L. Polyphenols: Chemistry, dietary sources, metabolism and nutritional significance. Nutrition Review 56 (1998) 317-333
5. Bradford M. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Annals of Biochemistry 72 (1976) 248-254
6. Cervato G., Carabelli M., Gervasio S., Cittera A., Cazzola R., and Cestaro B. Antioxidant properties of Oregano (Origanum vulgare) leaf extracts. Journal of Food Biochemistry 24 (2000) 453-465
7. Correia R.T.P., McCue P., Magalhães M.M.A., Macêdo G.R., and Shetty K. Amylase and Helicobacter pylori inhibition by phenolic extracts of pineapple wastes bioprocessed by Rhizopus oligosporus. Journal of Food Biochemistry 28 (2004) 419-434
8. Fridovich I. Superoxide radical and superoxide dismutases. Annual Review of Biochemistry 64 (1995) 97-112
9. Hachmeister K.A., and Fung D.Y.C. Tempeh: A mold-modified indigenous fermented food made from soybean and/or cereal grains. Critical Review of Microbiology 19 (1993) 137-188
10. Hammerschmidt P.A., and Pratt D.E. Phenolic antioxidants of dried soybean. Journal of Food Science 43 (1978) 556-559
11. Han B.Z., Rombouts F.M., and Nout M.J.R. A Chinese fermented soybean food. International Journal of Food Microbiology 65 (2001) 1-10
12. Hang Y.D., and Woodams E.E. Apple pomace: A potential substrate for production of small beta, β-glucosidase by Aspergillus foetidus. Food Science and Technology 27 (1994) 587-589
13. Haq S.K., Atif S.M., and Khan R.H. Biochemical characterization, stability studies and N-terminal sequence of a bi-functional inhibitor from Phaseolus aureus Roxb (Mung bean). Biochimie 87 (2005) 1127-1136
14. Hawtin P.R., Stacey A.R., and Newell D.G. Investigation of the structure and localization of the urease of Helicobacter pylori using monoclonal antibodies. Journal of General Microbiology 136 (1995) 1995-2000
15. Hölker U., and Lenz J. Solid-state fermentation - Are there any biotechnological advantages?. Current Opinion in Microbiology 8 (2005) 301-306
16. Holman R.R., and Turner R.C. Oral agents and insulin in the treatment of NIDDM. In: Pickup J., and Wiliams G. (Eds). Textbook of diabetes (1991), Blackwell, Oxford 407-469
17. Jay J.M., and Rivers G.M. Antimicrobial activity of some food flavouring compounds. Journal of Food Safety 6 (1984) 129-139
18. Kono T., and Takada M. Dopamine depletion in nigrostriatal neurons in the genetically diabetic rat. Brain Research 634 (1994) 155-158
19. Kwok D., and Shetty K. Pseudomonas spp.-mediated regulation of total phenolics and rosmarinic acid in shoot-based clonal lines of thyme (Thymus vulgaris L). Journal of Food Biochemistry 20 (1996) 365-377
20. Lerer-Metzger M., Rizkalla S., and Luo J. Effects of long-term low-glycemic index starchy food on plasma glucose and lipid concentrations and adipose tissue cellularity in normal and diabetic rats. British Journal of Nutrition 75 (1996) 723-732
21. Lin Y.-T., Kwon Y.I., Labbe R.G., and Shetty K. Inhibition of Helicobacter pylori and associated urease by oregano and cranberry phytochemical synergies. Applied Environmental Microbiology 71 (2005) 8558-8564
22. Lunceford N., and Gugliucci A. Ilex paraguariensis extracts inhibit AGE formation more efficiently than green tea. Fitoterapia 76 (2005) 419-427
23. Maguire-Zeiss K.A., and Federoff H.J. Convergent pathobiologic model of Parkinson's disease. Annals of the New York Academy of Sciences 99 (2003) 152-166
24. McCue P., and Shetty K. Inhibitory effects of rosmarinic acid extracts on porcine pancreatic amylase in vitro. Asia Pacific Journal of Clinical Nutrition 13 (2004) 101-106
25. Mitchell H., and Megraud F. Epidemiology and diagnosis of Helicobacter pylori infection. Helicobacter 7 (2002) 8-16
26. Mohanty P., Hamouda W., Garg R., Aljada A., Ghanim H., and Dandona P. Glucose challenge stimulates reactive oxygen species (ROS) generation by leucocytes. Journal of Clinical Endocrinology and Metabolism 85 (2000) 2970-2973
27. Mubarak A.E. Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chemistry 89 (2005) 489-495
28. Nychas G.J., Skandamis P.N., and Tassou C.C. Antimicrobials from herbs and spices. In: Roller S. (Ed). Natural antimicrobials for the minimal processing of foods (2003), Woodhead Publishing, Cambridge 176-200
29. Payan F. Structural basis for the inhibition of mammalian and insect alpha amylases by plant protein inhibitors. Biochimica et Biophysica Acta. Proteins and Proteomics 1696 (2004) 171-180
30. Raccach M. The antimicrobial activity of phenolic antioxidants in foods: a review. Journal of Food Safety 6 (1984) 141-170
31. Raimbault M., Revah S., Piña F., and Villalobos P. Protein enrichment of cassava using molds isolated from traditional foods. Journal of Fermentation Technology 63 (1985) 395-399
32. Randhir R., Lin Y.T., and Shetty K. Stimulation of phenolics, antioxidant and antimicrobial activities in dark germinated mung bean sprouts in response to peptide and phytochemical elicitors. Process Biochemistry 39 (2004) 637-646
33. Randhir R., Vattem D.A., and Shetty K. Solid-state bioconversion of fava bean by Rhizopus oligosporus for enrichment of phenolic antioxidants and l-DOPA. Innovative Food Science and Emerging Technologies 5 (2004) 235-244
34. Rice-Evans C.A., Miller N.J., and Paganga G. Antioxidant properties of phenolic compounds. Trends in Plant Science 2 (1997) 152-159
35. Ryan C., Vega A., and Drash A. Cognitive deficits in adolescents who developed diabetes early in life. Pediatrics 75 (1985) 921-927
36. Soccol C.R., Stonoga V.I., and Raimbault M. Production of lactic acid by Rhizopus species. World Journal Microbiology and Biotechnology 10 (1994) 433-435
37. Spychalla J.P., and Desborough S.L. Superoxide dismutase, catalase and alpha tocopherol content of stored potato tubers. Plant Physiology 94 (1990) 1214-1218
38. Tranter H.S., Tassou C.C., and Nychas G.J. The effect of the olive phenolic compound, oleuropein, on growth and enterotoxin B production by Staphylococcus aureus. Journal of Applied Bacteriology 74 (1993) 253-259
39. Vattem D.A., Lin Y.T., Labbe R.G., and Shetty K. Antimicrobial activity against select food-borne pathogens by phenolic antioxidants enriched in cranberry pomace by solid-state bioprocessing using the food grade fungus Rhizopus oligosporus. Process Biochemistry 39 (2004) 1939-1946
40. Wang S.Y., Wu J.H., Ng T.B., Ye X.Y., and Rao P.F. A non-specific lipid transfer protein with antifungal and antibacterial activities from the mung bean. Peptides 25 (2004) 1235-1242
41. Zheng Z., and Shetty K. Cranberry processing waste for solid state fungal inoculant production. Process Biochemistry 33 (1998) 323-329