Effect of different heat treatments on the antinutritional activity of Phaseolus vulgaris (variety Ojo de Cabra) lectin

Almeida, Nelson; Barca, Ana M. Calderón de la; Valencia, Mauro E.

doi:10.1021/jf00009a018

Cited by 28 publications

(8 citation statements)

References 12 publications

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“…Autoclaving might, for instance, facilitate alteration of protein/fiber associations, which seem to be important for the resistance to amylolysis of cell-containing legume preparations (Tovar et al, 1991). Protein a-amylase inhibitors and lectins are almost completely inactivated after relatively short conventional boiling of the seeds (Jaffb, 1980;Wiirsch et al, 1986;Almeida et al, 1991); thus, differential inactivation of these antiamylolytic factors can be ruled out. Protein a-amylase inhibitors and lectins are almost completely inactivated after relatively short conventional boiling of the seeds (Jaffb, 1980;Wiirsch et al, 1986;Almeida et al, 1991); thus, differential inactivation of these antiamylolytic factors can be ruled out.…”

Section: Discussionmentioning

confidence: 99%

Effect of processing on blood glucose and insulin responses to starch in legumes

Tovar¹,

Granfeldt²,

Björck³

1992

J. Agric. Food Chem.

102

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~ ~~~ ~Postprandial glycemic and insulinemic responses to variously processed red kidney beans were evaluated in normal subjects. The dried seeds were (a) boiled; (b) autoclaved; (c) boiled, freeze-dried, and milled to obtain a precooked flour (PCF) rich in cell-enclosed starch; or (d) milled, steam-cooked, and freezedried to yield a flour containing free starch (FSF). All bean products elicited lower metabolic responses than white wheat bread, used as a reference. Judged from the glycemic and insulinemic indices and the postprandial peak concentrations, autoclaved beans, PCF, and FSF had a more "rapid" behavior than the boiled seeds. Responses to autoclaved beans and PCF were intermediate between boiled beans and the FSF. The insulinemic indices of a lentil PCF and white bread were similar, indicating that different legumes may have different susceptibilities to processing. It is concluded that both the cellular and the cotyledon tissue structures are important determinants of the metabolic responses to legumes. Registry No. Glucose, 50-99-7; insulin, 9004-10-& starch, 9005-25-8.

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Section: Discussionmentioning

confidence: 99%

Effect of processing on blood glucose and insulin responses to starch in legumes

Tovar¹,

Granfeldt²,

Björck³

1992

J. Agric. Food Chem.

102

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“…Lectin activity was determined by the method of Almedia et al (1991). One gram of air-dried seed flour was stirred with 10 mL of 0.15 N sodium chloride solution for 2 h, and the pH was adjusted to 4.0.…”

Section: Quantitative Determination Of Phytohaemagglutinating (Lectinmentioning

confidence: 99%

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

Tresina

Mohan²

2011

Int J of Food Sci Tech

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Effect of gamma irradiation on Vigna unguiculata subsp. unguiculata seeds (maroon-coloured seed coat) at various doses (2, 5, 10, 15 and 25 kGy) on the physicochemical properties, proximate composition, vitamins (niacin and ascorbic acid) and antinutritional factors were analysed. No significant changes were recorded in the physicochemical properties of irradiated seeds. Gamma irradiation resulted in a significant increase in crude protein, while the crude lipid, crude fibre and ash contents resulted in a dose-dependent decrease. Gamma-irradiated seeds presented a significant decrease in the ascorbic acid and niacin content. Irradiation processing significantly reduced the level of L-DOPA, phytic acid, hydrogen cyanide, trypsin inhibitor activity, oligosaccharides and lectins. The total free phenolics, tannins and in vitro protein digestibility on irradiation showed a significant dose-dependent increase. Gamma irradiation seems to be a good procedure to improve the quality of legume seeds from the nutritional point of view.

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“…extrusion cooking, germination, dehulling and cooking [24, 25, 26, 27, 28, 29]. Extrusion cooking is a hydrothermal process leading to partial or total destruction of thermolabile antinutrients, such as trypsin inhibitors or lectins.…”

Section: Introductionmentioning

confidence: 99%

Effect of Replacing Soybean Meal by Raw or Extruded Pea Seeds on Growth Performance and Selected Physiological Parameters of the Ileum and Distal Colon of Pigs

et al. 2017

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The use of pea seeds is limited due to the content of antinutritional factors that may affect gut physiology. Heat treatment such as extrusion may reduce heat-labile antinutritional factors and improve the nutritional value of pea seeds. This study determined the effect of partial replacement of soybean meal in pig diets by raw or extruded pea seeds on growth performance, nitrogen balance and physiology of the ileum and distal colon. The experiment was carried out in 18 castrated male piglets of initial body weight of 11 kg, divided into three groups. The animals were fed cereal-based diets with soybean meal (C), which was partly replaced by raw (PR) or extruded pea (PE) seeds. Nitrogen balance was measured at about 15 kg body weight. After 26 days of feeding, tissue samples were taken from the ileum and distal colon for histological measurements, and colonic digesta samples for analyses of microbial activity indices. The animals fed the PE diet had a significantly greater average daily gain than those fed the C diet and better apparent protein digestibility than those on the PR diet. Pigs fed the PR diet had a significantly greater butyric acid concentration and lower pH in the colon than pigs fed PE and C diets. There was no significant effect of the diet on other indices of microbial activity or morphological parameters. In conclusion, feeding a diet with extruded pea seeds improved growth performance of pigs, did not affect intestinal morphology and had a negligible effect on microbial activity in the distal colon.

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Effect of different heat treatments on the antinutritional activity of Phaseolus vulgaris (variety Ojo de Cabra) lectin

Cited by 28 publications

References 12 publications

Effect of processing on blood glucose and insulin responses to starch in legumes

Effect of processing on blood glucose and insulin responses to starch in legumes

Effect of gamma irradiation on physicochemical properties, proximate composition, vitamins and antinutritional factors of the tribal pulse Vigna unguiculata subsp. unguiculata

Effect of Replacing Soybean Meal by Raw or Extruded Pea Seeds on Growth Performance and Selected Physiological Parameters of the Ileum and Distal Colon of Pigs

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