Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

Food Chemistry

Volumn 131, Issue 3, 2012, Pages 862-868

  Pedrosa, Mercedes M ^a   Cuadrado, Carmen ^a   Burbano, Carmen ^a   Allaf, Karim ^b   Haddad, Joseph ^b   Gelencsér, Eva ^c   Takács, Krisztina ^c   Guillamón, Eva ^a   Muzquiz, Mercedes ^a  

^a INIA   (Spain)

^b UNIVERSITÉ DE LA ROCHELLE   (France)

^c CENTRAL FOOD RESEARCH INSTITUTE   (Hungary)

Author keywords

DIC; Electrophoretic analysis; HPLC; Legumes; Nutritionally active factors; Thermal processing

Indexed keywords

DIC; ELECTROPHORETIC ANALYSIS; HPLC; LEGUMES; NUTRITIONALLY ACTIVE FACTORS;

ALCOHOLS; CALCINATION; INDUSTRIAL APPLICATIONS; OLIGOSACCHARIDES; PHOSPHATES; PRESSURE DROP; PRESSURE EFFECTS; SEED;

PROCESS CONTROL;

ALPHA GALACTOSIDE; CICERITOL; GALACTOSIDE; INOSITOL PHOSPHATE; LECTIN; OLIGOSACCHARIDE; RAFFINOSE; STACHYOSE; SUCROSE; SUGAR; TRYPSIN INHIBITOR; UNCLASSIFIED DRUG; VERBASCOSE;

ARTICLE; CHICKPEA; CONTROLLED STUDY; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; HEATING; INSTANT CONTROLLED PRESSURE DROP; LEGUME; LENTIL; LUPIN; NUTRIENT CONTENT; PEANUT; PLANT SEED; SOYBEAN; WATER VAPOR;

ARACHIS HYPOGAEA; CICER ARIETINUM; GLYCINE MAX; LENS CULINARIS;

EID: 80755148594     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.061     Document Type: Article

References (49)

1. R. Alonso, L.A. Rubio, M. Muzquiz, and F. Marzo The effect of extrusion-cooking on mineral bioavailability in pea and kidney bean seed meals Animal Feed Science and Technology 94 2001 1 13 (Pubitemid 33082872)
2. B.B. Amor, C. Lamy, Andre, and K. Allaf Effect of instant controlled pressure drop treatments on the oligosaccharides extractability and microstructure of Tephrosia purpurea seeds Journal of Chromatography A 1213 2008 118 124
3. J.D. Berger, K.H.M. Siddique, and S.P. Loss Cool season grain legumes for Mediterranean environments: species x environment interaction in seeds quality traits and anti-nutritional factors in the genus Vicia Australian Journal of Agricultural Research 50 1999 389 401 (Pubitemid 29160426)
4. J. Borowska, H. Kozlowska, and Ch. Scheneider Preparation of faba bean (Vicia faba, L. minor) products Part V. Effect of hydrothermal treatment of faba bean and peas on the quality of protein isolates. Acta Alimentria Polonica 15 1989 171 177
5. C. Burbano, M. Muzquiz, A. Osagie, G. Ayet, and C. Cuadrado Determination of phytate and lower inositol phosphates in Spanish legumes by HPLC methodology Food Chemistry 52 1995 321 325
6. M. Champ Non-nutrient bioactives substances of pulses British Journal of Nutrition 88 2001 S307 319
7. A. Clemente, D.A. Mackenzie, I.T. Johnson, and C. Domoney Investigation of legume seed protease inhibitors as potential anticarcinogenic proteins M. Muzquiz, G.D. Hill, C. Cuadrado, M.M. Pedrosa, C. Burbano, Recent advances of research in antinutritional factors in legume seeds and oilseeds 2004 EAAP publication Toledo, Spain 137 142
8. C. Cuadrado, G. Ayet, L.M. Robredo, J. Tabera, R. Villa, and M.M. Pedrosa Effect of natural fermentation on the content of inositol phosphates in lentils Zeitschrift Lebensmittel Untersuchung und Forschung 203 1996 268 271
9. C. Cuadrado, G. Grant, L.A. Rubio, M. Muzquiz, S. Bardocz, and A. Pusztai Nutritional utilization by the rat of diets based in lentil (Lens culinaris) seed meal or its fractions Journal of Agricultural and Food Chemistry 50 2002 4371 4376 (Pubitemid 34756041)
10. J. Frias, C. Vidal-Valverde, C. Sotomayor, C. Diaz Pollan, and G. Urbano Influence of processing on available carbohydrate content and antinutritional factors of chickpeas European Food Research and Technology 210 2000 340 345
11. F. Gallardo, H. Araya, N. Pak, and M.A. Tagle Factores tóxicos de leguminosas cultivadas en Chile II. Inhibidores de tripsina. Archivos Latinoamericanos de Nutrición 24 1974 183 189
12. Gelencsér, É. (2009). Novel research strategy for safe use of legume proteins in human nutrition. Acta Alimentaria, 38 (Suppl.), pp. 61-70, doi: 10, 1556/AAlim. 38. Suppl.4.
13. M. Ghosh, and D.K. Mandal Analysis of equilibrium dissociation and unfolding in denaturants of soybean agglutinin and two of derivatives International Journal of Biological Macromolecules 29 2001 273 280 (Pubitemid 33062383)
14. G. Grant Legumes J.P.F. D'Mello, C.M. Duffus, J.H. Duffus, Toxic substances in crop plants 1991 Royal Society of Chemistry Cambridge 49 67
15. R. Greiner Properties of phytate-degrading enzymes from germinated lupine seeds (Lupinus albus var Amiga) A. EP, Towards the sustainable production of healthy food, feed and novel products 2001 Cracow Poland 398 399
16. D.W. Griffiths The trypsin and chymotrypsin inhibitor activities of various pea (Pisum spp.) and field bean (Vicia faba) cultivars Journal of the Science of Food and Agriculture 35 1984 481 486
17. E. Guillamón, C. Burbano, C. Cuadrado, M. Muzquiz, M.M. Pedrosa, and M. Sánchez Effect of instantaneous controlled pressure drop on in vitro lupin allergenicity to lupins (Lupinus albus var Multolupa) International Archives of Allergy Immunology 145 2008 9 14 (Pubitemid 350275247)
18. E. Guillamón, M.M. Pedrosa, C. Burbano, C. Cuadrado, M.C. Sánchez, and M. Muzquiz The trypsin inhibitors present in seed of different grain legume species and cultivar Food Chemistry 107 2008 68 74 (Pubitemid 47633830)
19. J. Haddad, M. Muzquiz, and K. Allaf Treatment of lupin seed using the instantaneous controlled pressure drop technology to reduce alkaloid content Food Science and Technology International 12 2006 365 370 (Pubitemid 44521947)
20. J. Haddad, and K. Allaf A study of the impact of instantaneous controlled pressure drop on the trypsin inhibitors of soybean Journal of Food Engineering 79 2007 353 357 (Pubitemid 44416057)
21. J. Haddad, R. Greiner, and K. Allaf Effect of instantaneous controlled pressure drop on the phytate content of lupin Swiss Society of Food Science and Technology 40 2007 448 453 (Pubitemid 44647349)
22. G.A. Jourdan, C.P.Z. Noreña, and A. Brandelli Inactivation of trypsin inhibitor activity from brazilian varieties of beans (Phaseolus vulgaris L.) Food Science and Technology International 13 2007 195 198 (Pubitemid 47622898)
23. H.A. Khalil, and E.H. Mansour The effect of cooking, autoclaving and germination on the nutritional quality of faba beans Food Chemistry 54 1995 177 182
24. H. Kozlowska, J. Borowska, J. Fornal, Ch. Scheneider, and H. Schamndke Preparation of faba bean (Vicia faba, L. minor) products Part IV. Effect of hydrothermal treatment of faba bean on the quality of flour. Acta Alimentria Polonica 15 1989 161 169
25. F.M. Lajolo, M.I. Genovese, Pryme, and T.M. Dale Beneficial (antiproliferative) effects of different substances M. Muzquiz, G.D. Hill, C. Cuadrado, M.M. Pedrosa, C. Burbano, Recent advances of research in antinutritional factors in legume seeds and oilseeds 2004 EAAP publication Toledo, Spain 123 137
26. Lam, S.K. & Ng, T.B. (2010). Lectins: production and practical applications. Applied Microbiology Biotechnology. doi: 10.1007/s00253-010-2892- 9. (on line 3 October 2010).
27. J. Lehrfeld HPLC Separation and quantification of phytic acid and some inositol phosphates in foods: problems and solutions Journal of Agricultural and Food Chemistry 42 1994 2726 2731
28. H. Leontowicz, H. Kostyra, M. Leontowicz, and G.W. Kulasek The inactivation of legume seeds haemmagglutinin and trypsin inhibitors by boiling A.J.M. Jasman, G.D. Hill, A.F.B. Van der Poel, Recent advances of research in antinutritional factors in legume seeds and rapeseeds. (pp 429-432) 1998 Wageningen Press The Netherlands
29. H. Leontowicz, M. Leontowicz, H. Kostyra, M.A. Gralak, and G.W. Kulasek The influence of extrusion or boiling on trypsin inhibitor and lectin activity in leguminous seeds and protein digestibility in rats Polish Journal of Food and Nutrition Sciences 8 1999 77 87
30. P. Leterme Recommendations by health organizations for pulse consumption British Journal of Nutrition 88 2002 S239 S242 (Pubitemid 36187482)
31. Y. Ma, and T. Wang Deactivation of soybean agglutinin by enzymatic and other physical treatments Journal of Agricultural Food Chemistry 58 2010 11413 11419
32. C. Martinez-Villaluenga, J. Frias, and C. Vidal-Valverde Lupinus albus L. and Lupinus luteus L. after extraction of α-galactosides Food Chemistry 98 2006 291 299
33. C. Martinez-Villaluenga, and R. Gomez Characterization of bifidobacteria as starters in fermented milk containing raffinose family of oligosaccharides from lupin as prebiotic International Dairy Journal 17 2007 116 122 (Pubitemid 44708743)
34. M. Muzquiz, C. Rey, C. Cuadrado, and R. Fenwick Effect of germination on oligosaccharide content of lupin species Journal of Chromatogaphy 607 1992 349 352
35. M. Muzquiz, T. Welham, P. Altares, C. Goyoaga, C. Cuadrado, and R. Romero The presence of trypsin inhibitors in Vicia faba and Cicer arietinum during germination Journal of the Science of Food and Agriculture 84 2004 556 560 (Pubitemid 38517142)
36. M. Muzquiz, and J.A. Wood Antinutritional Factors S.S. Yadav, R. Redden, W. Chen, B. Sharma, Chickpea Breeding & Management 2007 Cromwell Press Trowbridge, UK 143 167
37. F. Pipa Traitement hydro-thermique des matieres premieres. In Les traitements hydro-thermiques des matieres premieres. TECALIMAN-Symposium 1988. (pp 59-69) 1988 Nantes France
38. S.G. Pueppke Multiple molecular forms of peanut lectin: Classification of isolectins and isolectin distribution among genotypes of the genus Arachis Archives of Biochemistry and Biophysics 212 1981 254 261
39. Pusztai, A., Bardocz, S., & Martin-Cabrejas, M.A. (2004). The mode of action of ANFs on the gastrointestinal tract and its microflora. In: M. Muzquiz, G.D. Hill, C. Cuadrado, M.M. Pedrosa, & C. Burbano (Eds.). Recent advances of research in antinutritional factors in legume seeds and oilseeds (pp 87-100). Toledo, Spain: EAAP publication.
40. D. Sagarika, D.K. Nirmala, S. Sharmistha, and S. Avadhesha Thermodynamic Analysis of Three State Denaturation of Peanut Agglutinin Life 58 2006 549 555
41. M.C. Sanchez, P. Altares, M.M. Pedrosa, C. Burbano, C. Cuadrado, C. Goyoaga, M. Muzquiz, C. Jimenez-Martinez, and G. Dávila-Ortiz Alkaloid variation during germination in different lupin species Food Chemistry 90 2005 347 355 (Pubitemid 39361069)
42. S. Sharmistha, and S. Avadhesha Oligomerization Endows Enormous Stability to Soybean Agglutinin: A Comparison of the Stability of Monomer and Tetramer of Soybean Agglutinin Biophysical Journal 88 2005 4243 4251
43. E.A. Shimelis, and S.K. Rakshit Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa Food Chemistry 103 2007 161 172 (Pubitemid 46274081)
44. L. Trugo, M. Muzquiz, M.M. Pedrosa, G. Ayet, C. Burbano, and C. Cuadrado Influence of malting on the composition of non-nutrient components of different seeds Food Chemistry 65 1999 85 90 (Pubitemid 29076701)
45. Y. Umezawa, Y. Sato, T. Naganuma, T. Ogawa, and K. Muramoto Stability of Soybean Lectin during Food Processing and in Digestive Tract Soy Protein Research 2 1999 59 64
46. G. Urbano, M. Lopez-Jurado, J. Hernandez, M.C. Moreu, J. Frias, and C. Diaz-Pollan Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content Nutrition Research 19 1995 49 64 (Pubitemid 29019606)
47. C. Vidal-Valverde, J. Frias, F. Lambein, and Y.H. Kuo Increasing the functionality of legumes by germination A. EP, Towards the sustainable production of healthy food, feed and novel products. (pp 422) 2001 Cracow Poland
48. T. Welham, and C. Domoney Temporal and spatial activity of a promoter from a pea enzyme inhibitor gene and its exploitation for seed quality improvement Plant Science 159 2000 289 299
49. T. Welham, M. O'Neill, S. Johnson, T.L. Wang, and C. Domoney Expression patterns of genes encoding seed trypsin inhibitors in Pisum sativum Plant Science 131 1998 13 24 (Pubitemid 28092743)