Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

Kuo, Yao‐Haur; Rozan, Pascale; Lambein, Fernand; Frı́as, Juana; Vidal-Valverde, Concepción

doi:10.1016/j.foodchem.2003.09.042

Cited by 139 publications

(94 citation statements)

References 28 publications

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“…On the germination bioprocess the compounds present in the seeds change drastically; there is degradation of storage compounds and synthesis of structural and cellular components. During germination there are also important changes in the antioxidant compounds of the seeds, such as vitamins and secondary metabolites (Kuo et al, 2004). The germination bioprocess enhances the nutritional quality of seeds by expanding the levels of available carbohydrates, free amino acids, dietary fiber, and other components.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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Tepary bean (Phaseolus acutifolius) is a short life cycle legume, resistant to many diseases and drought, originally from the deserts and semi-arid environment of Northwestern Mexico and the Southwestern US. Ots mature seeds are scarce consumed, and their high protein and carbohydrate contents are underutilized. The aim was to identify optimal germination conditions for producing a functional flour with máximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic content (TPC). A central composite rotatable experimental design with two factors [Germination temperature (GT, 20-40 ºC)/Germination time (Gt, 10-170 h)] in five levels was used (13 treatments). Dptimized conditions of germination to obtain a functional tepary bean flour were GT= 32 °C/Gt=120 h. Germination was an effective strategy to increase PC (+57.5%), AoxA (+188-318%), TPC (+232%), flavonoid content (+114), and dietary fiber (+246%) in tepary bean seeds. Therefore, the optimized germinated tepary bean flour could be used as a source of natural antioxidants, protein, and dietary fiber in the formulation of functional foods.Keywords: tepary bean; antioxidant activity; germination; optimization.Practical Application: Functional food from an underutilized legume was obtained by optimization of the germination bioprocess.

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Section: Introductionmentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

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“…In this pathway, GABA is synthesized through the α-decarboxylation of l-glutamate (l-Glu) catalyzed by l-Glu decarboxylase (GAD) (Bown and Shelp, 1997;Shelp et al, 1999;Bouché and Fromm 2004;Fait et al, 2008). In plant seeds, GAD expression and activity increase during germination (Kuo et al, 2004;Xu and Hu, 2014). GABA is contained in high quantities in germinated brown rice and soybean sprouts, which are eaten on a daily basis in Japan (Martínez-Villaluenga et al, 2006;Iwaki et al, 2007).…”

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confidence: 99%

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Katsuno

Sakamoto

Yabe

et al. 2015

FSTR

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We sought a method to increase γ-aminobutyric acid (GABA) levels in sesame seeds. When water was added to the seeds and they were heated at 60℃ for 15 min, the GABA content increased over 8-fold compared to the starting seeds. The amount of water added to the seeds affected the production of GABA, with the addition of more water leading to production of more GABA. GABA production occurred during the first 10 min of treatment at 60℃.Moreover, the addition of l-glutamate resulted in further GABA enrichment. The results indicate that our method using a short-duration heat treatment can form GABA-rich products from sesame seeds.Keywords: sesame seed, γ-aminobutyric acid, enriching process, heating treatment Introduction γ-Aminobutyric acid (GABA) is a non-protein amino acid found in bacteria, plants and vertebrates. In mammals, GABA is present at high levels in the brain and is the predominant inhibitory neurotransmitter. It also has roles in lowering blood pressure and in mental stabilization (Hayakawa et al., 2004;Abdou et al., 2006;Guyenet, 2006). GABA is mainly metabolized via a short pathway called the GABA shunt. In this pathway, GABA is synthesized through the α-decarboxylation of l-glutamate (l-Glu) catalyzed by l-Glu decarboxylase (GAD) (Bown and Shelp, 1997;Shelp et al., 1999;Bouché and Fromm 2004;Fait et al., 2008). In plant seeds, GAD expression and activity increase during germination (Kuo et al., 2004;Xu and Hu, 2014). GABA is contained in high quantities in germinated brown rice and soybean sprouts, which are eaten on a daily basis in Japan (Martínez-Villaluenga et al., 2006;Iwaki et al., 2007).In plants, GABA is accumulated as a metabolite in response to various stress conditions (Wallace et al., 1984;Kaplan et al., 2004;Chung et al., 2009). The GABA-accumulation phenomenon has been utilized to enrich GABA content of fruits, vegetables and other plant materials. The process includes anaerobic CO 2 , highpressure and immersion treatments (Saikusa et al., 1994;Sasagawa et al., 2006;Wang et al., 2006;Komatsuzaki et al., 2007;Akihiro et al., 2008;Watanabe et al., 2013).Sesame seeds have high nutrient content and health-promoting functions. Therefore, the seeds have been eaten for generations on a daily basis in many countries. However, the seeds contain only trace levels of GABA as a functional amino acid. Nakashima et al. (2005) reported that the GABA content in sesame seeds was increased by a 48-h germination treatment. However, GABA enrichment by germination is not of practical use because it is time-consuming and the flavor deteriorates during the process.Generally, roasted seeds are successfully processed by removing foreign substances, washing, dehydrating, roasting, cooling, again removing foreign substances, and finally, packing. On a commercial scale, GABA enrichment might be incorporated into this process. In this study, we investigated ways to enrich for GABA in sesame seeds with high efficiency before roasting. Materials and MethodsMaterials White sesame seeds (Escoba), harvested in Paragu...

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“…The reduction in the AA concentration, typically at 3 and 5 das in these three species, has also been observed in Arabidopsis thaliana seeds after the application of a scarification treatment at 4 °C and in Lens culinaris and Pisum sativum seeds (Joosen et al 2013, Rosental et al 2014. In other species, an increase in the AA concentration during germination has also been observed (Kuo et al 2004).…”

Section: Mobilization Of Reservesmentioning

confidence: 60%

Comparison of pre-germination treatments in <em>Lupinus</em> spp. and their effects on germination and related solutes

et al. 2017

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Background: Physical dormancy in seeds of the genus Lupinus restricts their ecological or agricultural use. Hypothesis: This dormancy can be broken when seeds are subjected to physical and chemical pretreatments that increase germination, mobilize reserves and decrease ABA. Studied species: Seeds of Lupinus exaltatus (Le), L. campestris (Lc) and L. montanus (Lm) from Puebla, México. Methods:The following seven treatments, including a control, were applied: PG1 = 98 % H 2 SO 4 for 15 min, PG2 = wet sand at 80 °C for 5 min, PG3 = wet sand at 35 °C for 8 h and 16 h at 25 °C, PG4 = dry sand at 80 °C for 7 min, PG5 = dry sand at 150 °C for 1 min, PG6 = H 2 0 at 80 °C for 1 min, Control = untreated seeds. On days 0, 3, 5, 10 and 15 after seeding, we evaluated the percentage and rate of germination (GP and GR, respectively) and biochemical changes. Results: PG6 produced a higher GP in Le (41 %) and Lc (69 %), and PG1 produced a higher GP in Lm (37 %). In all three species, the highest GR was obtained with PG1 (1.95, 2.27 and 2.22 day -1 seeds, respectively). PG6 increased the protein concentration (53, 17, and 43 % for Le, Lc and Lm, respectively), amino acids (19, 44 and 31 %, respectively), reducing sugars (63, 18 and 96 %, respectively) and polyphenols (32, 55 and 75 %, respectively) but decreased soluble sugars (22, 29 and 23 %, respectively) and ABA relative to the control. Although only the correlation between the GP and amino acid content was significant and positive, and the correlation between GP, GR and soluble sugars was significant and negative. Conclusions: The effect of pre-germination treatments on germination was species-specific. The pretreatment with H 2 0 at 80 °C for 1 min increased germination and mobilized the seed's reserves in the process. Key words: Lupinus, physical dormancy, germination, protein, sugars. ResumenAntecedentes: La latencia física en semillas del género Lupinus restringe su uso ecológico o agronómico. Hipótesis: Esta latencia puede liberarse al aplicarles pre-tratamientos físicos y químicos, lo que incrementa la germinación, moviliza reservas y disminuye el ABA. Resultados: El PG6 promovió mayor PG en Le (41 %) y Lc (69 %), y el PG1 en Lm (37 %). En las tres especies, la mayor VG fue con el PG1 (1.95, 2.27 y 2.22 semillas día -1 , respectivamente). Con PG6, se observó un incremento en concentración de proteína (53, 17, 43 % para Le, Lc y Lm, respectivamente), aminoácidos (19, 44 y 31 %), azú-cares reductores (63, 18 y 96 %) y polifenoles (32, 55 y 75 %) pero disminuyeron los azúcares solubles (22, 29 y 23 %) y ABA respecto al control. Aunque solo la correlación entre PG y aminoácidos fue significativa y positiva y entre PG, VG y azúcares solubles es significativa y negativa. Conclusiones: Entre especies, el efecto de los tratamientos pre-germinativos sobre la germinación fue diferencial. El uso de H 2 0 80 °C 1 min incrementó germinación y movilizó las reservas durante el proceso.

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Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

Cited by 139 publications

References 28 publications

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Comparison of pre-germination treatments in <em>Lupinus</em> spp. and their effects on germination and related solutes

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