Antioxidant and immunoregulatory activity of polysaccharides from adzuki beans (Vigna angularis)

Yao, Yang; Peng, Xue; Zhu, Yingying; Gao, Yue; Ren, Guixing

doi:10.1016/j.foodres.2015.05.029

Cited by 49 publications

(23 citation statements)

References 41 publications

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“…Adzuki beans (Vigna angularis) are cultivated and consumed principally in East Asia [1], where the adzuki beans are traditionally used to make confectionery pastes [2]. Compared with other commercial starches, adzuki bean starch a ords certain advantages, including noninduction of chronic disease because of the relatively low insulin response, a high paste shear resistance, and good granule stability [3].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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“…Results indicate that these activities are likely to be connected to their galactose and mannose contents, and these findings are in agreement with the literature. [9,10,25,26] The radical scavenging activities of mung bean polysaccharides have been shown to correlate well with the galactose and mannose contents. [26] BLP showed the best antioxidant potential which is followed by WLP while YLP displayed relatively lower activity (Table 4 and Figures 3-5).…”

Section: Hydroxyl Radical Scavenging Activitymentioning

confidence: 99%

“…Because of the fact that most of the modern therapies to treat lifestyle diseases involve serious side effects, there is a growing interest in the use of natural therapeutics for prevention and treatment of many human diseases caused by oxidative stress that include immune disorders and cancer. In this context, Australian sweet lupin seeds possess huge potential as they are nutritionally rich and contain non-starch polysaccharides that display a range of important biological activities [9,[25][26][27][28][29] with least side effects.…”

Section: Cell Viabilitymentioning

confidence: 99%

Biological activities and characterization of polysaccharides from the three Australian Sweet Lupins

Thambiraj

Reddy

Phillips

et al. 2019

International Journal of Food Properties

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Lupin is a major rotational crop produced abundantly in Australia. Three varieties of sweet lupins are grown in Australia depending on soil types and climatic conditions; these are white lupin (Lupinus albus), blue lupin (Lupinus angustifolius), and yellow lupin (Lupinus luteus). In this study, polysaccharides from the three lupin species have been extracted with hot water and a range of their biological activities investigated. The antioxidant activities of lupin polysaccharides have been measured in terms of ABTS •+ radical and hydroxyl radical scavenging activities, and their affinity to chelate with iron. Immuneenhancing power of the lupin polysaccharides was examined by measuring their capacity to stimulate the macrophages (RAW 264.7) to release TNF-α and nitric oxide. The prebiotic activities were determined against the beneficial probiotics such as Lactobacillus rhamnosus DR20, Lactobacillus acidophilus LAFTI L10, Bifidobacterium lactis DR10, and Bifidobacterium animalis BB-12. Polysaccharides from the three lupin species have exhibited significant antioxidant, immunostimulatory, and prebiotic activities. The results demonstrated that blue lupins displayed the best activities, and therefore are expected to possess high potential to be used as nutraceutical and functional ingredients with significant therapeutic value. FT-IR spectroscopic technique was employed for a preliminary structural characterization. Studies involving surface morphology and thermal behavior have indicated that the lupin polysaccharides are suitable for end product development.

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“…Analysis of FTIR spectroscopy, methylation, and NMR spectroscopy FTIR spectra of SHDPs exhibited various typical absorption peaks of polysaccharides, as shown in Fig.3A. The intense stretching characteristic peak at 3391 cm −1 represents hydroxyl group stretching vibration, [24,25] which is common to all polysaccharides. A weak absorption peak at 2926 cm −1 suggests the stretching vibration of C-H in the sugar ring.…”

Section: Chemical Analysis Of Shdpsmentioning

confidence: 99%

Characterization and bioactivities of polysaccharide from spentHovenia dulcispeduncles by alkali pretreatment

Liu

Cai

Qiang

2017

International Journal of Food Properties

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A novel heteropolysaccharide named SHDP was isolated from spent Hovenia dulcis peduncles (SHD) using alkali extraction. The preliminary characterization of the polysaccharide was performed by physicochemical and spectral methods. The bioactivities in vitro were also investigated. The results indicated that SHDPs are homogeneous with an average molecular weight of approximately 4570 kDa, and contain uronic acid (2.3%) and protein (3.6%). It is mainly composed of rhamnose, fucose, arabinose, xylose, mannose, glucose, and galactose in a molar ratio of 3.

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Antioxidant and immunoregulatory activity of polysaccharides from adzuki beans (Vigna angularis)

Cited by 49 publications

References 41 publications

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Biological activities and characterization of polysaccharides from the three Australian Sweet Lupins

Characterization and bioactivities of polysaccharide from spentHovenia dulcispeduncles by alkali pretreatment

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