Influence of germination with different selenium solutions on nutritional value and cytotoxicity of lupin seeds

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 4, 2009, Pages 1319-1325

  Frias, Juana ^a   Gulewicz, Piotr ^a   Martínez Villaluenga, Cristina ^a   Pilarski, Radosław ^b   Blazquez, Enrique ^c   Jiménez, Begoña ^c   Gulewicz, Krzysztof ^b   Vidal Valverde, Concepción ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b INSTITUTE OF BIOORGANIC CHEMISTRY   (Poland)

^c INSTITUTO DE QUÍMICA ORGÁNICA GENERAL   (Spain)

Author keywords

Amino acids; Carbohydrates; Cytotoxicity; Germination; Lupins; Protein; Selenium; Teac

Indexed keywords

AMINO ACID; ANTINEOPLASTIC AGENT; ANTIOXIDANT; CARBOHYDRATE; SELENIC ACID; SELENIUM; SELENIUM DERIVATIVE;

ARTICLE; CELL STRAIN HL 60; CHEMISTRY; DRUG EFFECT; GERMINATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; LUPIN; NUTRITIONAL VALUE; PLANT SEED; SOLUTION AND SOLUBILITY;

AMINO ACIDS; ANTINEOPLASTIC AGENTS, PHYTOGENIC; ANTIOXIDANTS; CARBOHYDRATES; GERMINATION; HL-60 CELLS; HUMANS; LUPINUS; NUTRITIVE VALUE; SEEDS; SELENIUM; SELENIUM COMPOUNDS; SOLUTIONS;

LUPINUS ANGUSTIFOLIUS;

EID: 64549121993     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8028368     Document Type: Article

References (32)

1. Brenneisen, P.; Steinbrenner, H.; Sies, H. Selenium, oxidative stress, and health aspects. Mol. Aspects Med. 2005, 26, 256-267.
2. Thomson, C. D. Assessment of requirements for selenium and adequacy of selenium status: a review. Eur. J. Clin. Nutr. 2004, 58, 391-402.
3. Haug, A.; Graham, R. D.; Christophersen, O. A.; Lyons, G. H. How to use the world's scarce selenium resources efficiently to increase the selenium concentration in food. Microb. Ecol. Health Dis. 2007, 19, 209-228.
4. Murphy, J.; Cashman, K. D. Selenium content of a range of Irish foods. Food Chem. 2001, 74, 493-498.
5. Klapec, T.; Mandic, M. L.; Grgic, J.; Primorac, Lj.; Perl, A.; Krstanovíc, V. Selenium in selected foods grown or purchased in east Croatia. Food Chem. 2004, 85, 445-452.
6. World Cancer Research Fund/American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective; AICR: Washington, DC, 2007.
7. Ghorpade, V. M.; Kadam, S. S. Germination. In CRC Handbook for World Legumes: Nutritional Chemistry, Processing Technology, and Utilization; Salunkhe, D. K., Kadam, S. S., Eds.; CRC Press: Boca Raton, FL. 1989.
8. Vidal-Valverde, C.; Frias, J.; Sierra, I.; Blazquez, I.; Lambein, F.; Kuo, Y.-H. New functional legume foods by germination. Effect on nutritive value of beans, lentils and peas. Eur. Food Res. Technol. 2002, 215, 472-477.
9. Lintschinger, J.; Fuchs, N.; Moser, J.; Kuehnelt, D.; Goessler, W. Se-enriched sprouts. A raw material for fortified cereal-based diets. J. Agric. Food Chem. 2000, 48, 5362-5368.
10. Bryszewska, M. A.; Ambroziak, W.; Diowksz, A.; Baxter, M. J.; Langford, N. J.; Lewis, D. J. Changes in the chemical form of Se observed during the manufacture of a Se-enriched sour-dough bread for use in a human nutrition study. Food Addit. Contam. 2005, 22, 135-40.
11. Alsohaimy, S. A.; Sitohy, M. Z.; El-Masry, R. A. Isolation and partial characterization of chickpea, lupine and lentil seed proteins. World J. Agric. Sci. 2007, 3, 123-129.
12. Pozani, S.; Doxastakis, G.; Kiosseoglou, V. Functionality of lupin seed protein isolate in relation to its interfacial behaviour. Food Hydrocolloids 2002, 16, 241-247.
13. Rikiishi, H. Apoptotic cellular events for selenium compounds involved in cancer prevention. J. Bioenerg. Biomembr. 2007, 39, 91-98.
14. Re, R.; Pellegrini, N.; Proteggente, A.; Pannala, A.; Yang, M.; Rice-Evans, C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biol. Med. 1999, 26, 1231-1237.
15. AOAC Official Method 979.09. Protein in grains. In Official Methods of Analysis; AOAC: Washington, DC, 2002.
16. Martínez-Villaluenga, C.; Gulewicz, P.; Frias, J.; Gulewicz, K.; Vidal-Valverde, C. Assessment of protein fraction of three varieties of Pisum sativum L. Effect of germination. Eur. Food Res. Technol. 2008, 226, 1475-1478.
17. AOAC Official Methods 988.15. Tryptophan in foods and food ingredients. In Official Methods of Analysis; AOAC: Washington, DC, 1990.
18. Martínez-Villaluenga, C.; Frias, J.; Vidal-Valverde, C. Raffinose family of oligosaccharides and sucrose content in thirteen Spanish lupin cultivars. Food Chem. 2005, 91, 645-649.
19. Frias, J.; Martínez-Villaluenga, C.; Gulewicz, P.; Perez-Romero, A.; Pilarski, R.; Gulewicz, K.; Vidal-Valverde, C. Biogenic amines and HL60 citotoxicity of alfalfa and fenugreek sprouts. Food Chem. 2007, 105, 959-967.
20. Denizot, F.; Lang, R. Rapid colorimetric assay for cell growth and survival-modification to tetrazolium dye procedure giving improved sensitivity and reliability. J. Immunol. Methods 1986, 89, 271-277.
21. Ximenez-Embur, P.; Alonso, I.; Madrid-Albarrán, Y.; Cámara, C. Establishment of selenium uptake and species distribution in lupine, indian mustard and sunflower plants. J. Agric. Food Chem. 2004, 52, 832-838.
22. Pedrero, Z.; Madrid, Y.; Cámara, C. Selenium species bioaccessibility in enriched radish (Raphanus sativus) : a potential dietary source of selenium. J. Agric. Food Chem. 2006, 54, 2412-2417.
23. Whanger, P. D. Selenium and its relationship to cancer: an update dagger. Br. J. Nutr. 2004, 91, 11-28.
24. Fernandez-Orozco, R.; Piskula, M.; Zielinski, H.; Kozlowska, H.; Frias, J.; Vidal-Valverde, C. Germination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton. Eur. Food Res. Technol. 2006, 223, 495-502.
25. Frias, J.; Miranda, L. M.; Doblado, R.; Vidal-Valverde, C. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. multolupa. Food Chem. 2005, 92, 211-220.
26. Flohe, L. The glutathione peroxidase reaction: molecular basis of the antioxidant functions of selenium in mammals. Curr. Top. Cell. Res. 1985, 27, 473-478.
27. Yong, I. S.; Woodside, J. V. Antioxidants in health and disease. J. Clin. Pathol. 2001, 54, 176-178.
28. Chen, J.; Berry, M. J. Selenium and selenoproteins in the brain and brain diseases. J. Neurochem. 2003, 86, 1-12.
29. Frias, J.; Diaz-Pollan, C.; Hedley, C. L.; Vidal-Valverde, C. Evolution and kinetics of monosacharide, disaccharide and α-galactosides during germination of lentils. Z. Lebensm. Unters. Forsch. 1996, 202, 35-39.
30. Hu, Q.; Pan, G.; Zhu, J. Effect of selenium on green tea preservation quality and amino acid composition of tea protein. J. Hortic. Sci. Biotechnol. 2001, 76, 344-346.
31. Martínez-Villaluenga, C.; Frias, J.; Gulewicz, P.; Gulewicz, K.; Vidal-Valverde, C. Food safety evaluation of broccoli and radish sprouts. Food Chem. Toxicol. 2008, 46, 1635-1644.
32. Reid, M. E.; Stratton, M. S.; Lillico, A. J.; Fakih, M.; Natarajan, R.; Clark, L. C.; Marshall, J. R. A report of high-dose selenium supplementation: response and toxicities. J. Trace Elem. Med. Biol. 2004, 18, 69-74.