Evolution of Trypsin Inhibitor Activity during Germination of Lentils

Frı́as, Juana; Díaz-Pollán, Concepción; Hedley, C. L.; Vidal-Valverde, Concepción

doi:10.1021/jf00056a049

Cited by 58 publications

(38 citation statements)

References 8 publications

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“…After 144 hrs of germination, TIA was significantly reduced (TIA was decreased by 82%) compared to the levels in the dry seeds of Mucuna pruriens. The results obtained in this study agree with those reported for kidney bean [27], lima bean [28], Mung bean [29], lentil [30][31][32], pigeon bean [33], faba bean and kidney bean [34]. Electrophoretic analysis of trypsin inhibitors during germination of Mucuna pruriens are shown in Figures 1(c) and (d).…”

Section: Resultssupporting

confidence: 91%

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, <i>Mucuna</i>: Variability and Their Stability during Germination

Chandrashekharaiah¹

2013

AJPS

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The proteins and trypsin inhibitors were isolated from the seeds of different varieties/accessions of an underutilized legume, Mucuna. The crude protein content of all the germplasms of Mucuna is varied from 15% -26%, showed little variation and contain higher crude protein when compared with other Mucuna species reported earlier and the pulse crops commonly consumed in India. The seeds of all the varieties of Mucuna exhibited trypsin inhibitor activity. The trypsin inhibitor activity varied from 11 -14 TIA/mg of protein. Not much variation was observed in trypsin inhibitory activities in soaked seeds compared to dry seeds. Germination of Mucuna pruriens has been carried out and the change in the protein content and trypsin inhibitors were monitored. The protein content of the endosperm increased up to 72 hrs of germination and then decreased. The trypsin inhibitory activity decreased with increase in germination time. The trypsin inhibitor activity was decreased from 14.81 TIA/mg to 2.62 TIA/mg (82% reduction in the trypsin inhibitor activity) after 144 hrs germination.

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Section: Resultssupporting

confidence: 91%

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, <i>Mucuna</i>: Variability and Their Stability during Germination

Chandrashekharaiah¹

2013

AJPS

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“…A 20% -38% reduction in tannins was observed during the germination of green grams, cowpeas, lentils and chickpeas (Ghavidel & Prakash, 2007). Sangronis & Machado (2007) found a significant decrease of TIA in pigeon beans, white beans and black beans after five days of germination, while Frias et al (1995) found that six days of germination of lentils decreased TIA. Wang et al (1997) reported that TIA decreased with shorter germination periods, but increased slightly as the length of germination increased.…”

Section: Resultsmentioning

confidence: 98%

“…In this study, the level of total polyphenols increased after five days of germination, and also after roasting, soaking and dehulling soybeans (Table 2). Changes in phenolic compounds may occur, depending on the types of seed (Lόpez-Amorόs et al, 2006), processing conditions such as rinsing (Frias, 1995), presence of light, and germination time (Frias, 1995;Oloyo, 2004;Lόpez-Amorόs et al, 2006;Dueňas et al, 2009). Oloyo, (2004 and Dueňas et al (2009) found that polyphenols of lupin increased during germination.…”

Section: Resultsmentioning

confidence: 99%

Germination as a processing technique for soybeans in small-scale farming

Kayembe¹,

Rensburg²

2013

SA J. An. Sci.

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Heat processing is an effective way of reducing antinutritional factors (ANFs) in legumes, but requires expensive facilities and equipment. Accurate control of temperature is critical to avoid under-or overheating. Therefore, heat treatment of soybeans is not a viable option for the average small-scale farmer in remote areas. Germination and other traditional methods, namely soaking and dehulling, were evaluated as alternative processing methods for soybeans. The effect of the processing treatment on the level of different ANFs, nutritional composition and in vitro protein digestibility (IVPD) of soybean seeds was determined. Soybeans were soaked for 24 hours and allowed to germinate for one to six days. Soaked soybeans were manually dehulled. Changes within seeds were noted for nutritional and ANFs during germination. Crude protein and fat content increased with increasing number of days germinated, but germination caused a decrease in starch content. Dehulling also increased the crude protein and fat content of the seeds. All treatments caused a significant decrease in condensed tannins of the soybeans. Trypsin inhibitor levels were numerically lower after germinating, soaking and dehulling of seeds, but not significantly so. There were no changes in IVPD after treatment of the soybeans. It was concluded that germination for a period of three days effectively improved the nutritional value of soybeans and can be considered an alternative treatment of soybeans for the small-scale farmer where heat treatment is impractical or impossible.

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“…One of the main reasons limiting their wide utilization is the presence in lupin seeds of quinolizidine alkaloids and the raffinose family oligosaccharides, that are considered as antinutritional factors. Among many methods used for removing these compounds (Ciesio³ka et al 2005), the germination of seeds seems to be the best, leading to their degradation and obtaining high quality products in human and animal nutrition (Snauwaert and Markakis 1976;Wojtaszek 1992;VidalValverde and Frias 1992;Frias et al 1995;Prodanov et al 1997;Sierra and Vidal-Valverde 1999;de Cortes Sanchez et al 2005). Hence, the choice of germination as the processing method was not accidental but well-grounded.…”

Section: Discussionmentioning

confidence: 99%

Changes in the alkaloid, α-galactoside and protein fractions content during germination of different lupin species

et al. 2011

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The objective of our studies were seeds of two lupin species Lupinus luteus L. and Lupinus angustifolius L. cvs. Lord and Graf respectively. Lupin seeds were germinated at 15 and 24°C and during two, three and four days. In the lupin sprouts antinutritional factors: alkaloids and raffinose family oligosaccharides (RFOs) and five nitrogen fractions: non protein (Nnp), albumin (A), globulin (G), glutelin and prolamin (Gt+P) and nitrogen residue fraction (Nr) were determined. The level of these compounds was compared with the proper ones of initial material (not germinated seeds). These studies showed that the germination process clearly affects the decrease of antinutritional factors: RFOs and alkaloids. The decrease level of these compounds depended on such factors like, lupin species and used germination conditions. It was found on the base of nitrogen analysis of particular protein fractions that the germination process of lupin seeds causes deep quantitative and qualitative changes in fractional composition of lupin proteins. It especially concerns the decrease of globulin and residual fraction content and distinct increase of Nnp fraction. The changes in other fractions were not so unequivocal in comparison with the mentioned above and depended on lupin species, temperature and time of germination. Qualitative changes of A, G and Gt+P fractions caused by germination were confirmed by gel electrophoresis (SDS-PAGE). The amino acid analysis of seeds and sprouts of Nnp fractions showed an increased content of Asp, Ser, Ala, Pro non essential amino acids (NEAA), and Val, Met, iLeu, Leu, Thr essential amino acids (EAA). Simultaneously a decrease of Glu, Arg (NEAA), Phe, Lis, Cys (EAA) contents was observed. Generally the germination process causes the decrease of total NEAA and an increase of total EAA in Nnp fractions of both lupin species.

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Evolution of Trypsin Inhibitor Activity during Germination of Lentils

Cited by 58 publications

References 8 publications

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, <i>Mucuna</i>: Variability and Their Stability during Germination

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, <i>Mucuna</i>: Variability and Their Stability during Germination

Germination as a processing technique for soybeans in small-scale farming

Changes in the alkaloid, α-galactoside and protein fractions content during germination of different lupin species

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Evolution of Trypsin Inhibitor Activity during Germination of Lentils

Cited by 58 publications

References 8 publications

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, &lt;i&gt;Mucuna&lt;/i&gt;: Variability and Their Stability during Germination

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, &lt;i&gt;Mucuna&lt;/i&gt;: Variability and Their Stability during Germination

Germination as a processing technique for soybeans in small-scale farming

Changes in the alkaloid, α-galactoside and protein fractions content during germination of different lupin species

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Product

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Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, <i>Mucuna</i>: Variability and Their Stability during Germination

Storage Proteins and Trypsin Inhibitors of an Underutilized Legume, <i>Mucuna</i>: Variability and Their Stability during Germination