Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity

Dulce-María, Domínguez-Arispuro; Canizalez-Román, Adrian; Reyes-Moreno, Cuauhtémoc; Ada-Keila, Milán-Noris; Milán-Carrillo, Jorge; Acosta-Smith, Erika; Cuevas-Rodríguez, Edith-Oliva

doi:10.1016/j.sjbs.2020.11.048

Cited by 21 publications

(10 citation statements)

References 23 publications

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“…According to the literature, the total isoflavone content varied from 153 to 340 mg/100 g of chickpea and from 165 to 336 mg/100 g of soybean (Cantelli et al, 2017 ; Singh et al, 2017 ). Dulce‐María et al ( 2021 ) identified six isoflavones (formononetin, biochanin A, and its glycosides) in sprouted black chickpea by HPLC‐UV‐MS and reported the total isoflavone content increased (from 0.31 to 35.72 μg biochanin A/mg of extract). Kaur and Prasad ( 2021 ) reported that biochanin A and formononetin were the most abundant isoflavones present in chickpeas.…”

Section: Resultsmentioning

confidence: 99%

“…In addition, isoflavones, a large group of plant secondary metabolites belonging to the molecular class of flavonoids, are important components in legumes that exhibit strong antiestrogenic, antioxidative, and antimicrobial activities (Zhao et al, 2009 ). Isoflavones also presented cancer prevention due to nonhormonal mechanisms, and these compounds suppress angiogenesis, induce apoptosis, and inhibit DNA topoisomerases and cancer cell differentiation (Dulce‐María et al, 2021 ). The NAD + /NADH (nicotinamide adenine dinucleotide) redox imbalance and mitochondrial complex I dysfunction in the pancreas of type 2 diabetes mellitus (T2DM) rats were corrected by chickpea flavonoids (Fu et al, 2022 ).…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China

Xiao

Zhou

et al. 2022

Food Science & Nutrition

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Chickpeas are a very important legume crop and have abundant protein, carbohydrate, lipid, fiber, isoflavone, and mineral contents. The chemical compositions of the four chickpea species (Muying‐1, Keying‐1, Desi‐1, Desi‐2) from Xinjiang, China, were analyzed, and 46 different flavonoids in Muying‐1 were detected. The moisture content ranged from 7.64 ± 0.01 to 7.89 ± 0.02 g/100 g, the content of starch in the kabuli chickpeas was greater than that in the desi chickpeas, the total ash content ranged from 2.59 ± 0.05 to 2.69 ± 0.03 g/100 g and the vitamin B1 content of the chickpeas ranged from 0.31 to 0.36 mg/100 g. The lipid content ranged from 6.35 to 9.35 g/100 g and the major fatty acids of chickpeas were linoleic, oleic, and palmitic acids. Both kabuli and desi chickpeas have a high content of unsaturated fatty acids (USFAs), Muying‐1 and Desi‐1 contained the highest level of linoleic acid, and Keying‐1 had the highest oleic acid content. The protein level ranged from 19.79 ± 2.89 to 23.38 ± 0.30 g/100 g, and the main amino acids were aspartic acid, glutamic acid, and arginine acid. The four chickpea species had significant amounts of essential amino acids (EAAs). Forty‐six varieties of flavonoids in Muying‐1 were determined by ultra high‐performance liquid chromatography coupled with triple quadrupole mass spectrometry (UPLC‐QqQ‐MS) analysis, and there were higher levels of conjugate flavonoids (55.95%) than free flavonoids (44.05%). Isoflavones were the most abundant flavonoids in Muying‐1, and among the isoflavones, daidzin had the highest content, followed by biochanin A and genistin. Muying‐1 was rich in daidzin, biochanin A, genistin, troxerutin, isorhamnetin, astilbin, L‐epicatechin, astragalin, acacetin, hyperoside, and myricitrin. Information provided in the study will be helpful to further understand the chemical composition of chickpeas and be beneficial to the development of chickpeas.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China

Xiao

Zhou

et al. 2022

Food Science & Nutrition

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“…These types of organic compounds are found almost exclusively in members of the bean family (Fabaceae). The application of isoflavones in medicine is of great interest due to their wide range of biological activity [1][2][3][4][5][6][7][8][9][10][11][12][13][14]. It should be noted that the main use of this natural product is associated with their significant estrogenic properties.…”

Section: Introductionmentioning

confidence: 99%

3-Phenyl-10-(2,3,4-trimethoxyphenyl)-9,10-dihydro-4H,8H-pyrano [2,3-f]chromene-4,8-dione

Lichitsky¹,

Komogortsev²,

Melekhina³

2022

Molbank

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An efficient telescoped method for synthesis of 3-phenyl-10-(2,3,4-trimethoxyphenyl)-9,10-dihydro-4H,8H-pyrano[2,3-f]chromene-4,8-dione was elaborated. The presented protocol includes the one-pot multicomponent reaction of 7-hydroxy-3-phenyl-4H-chromen-4-one, 2,3,4-trimethoxybenzaldehyde and Meldrum’s acid. Advantages of this method are the application of readily available starting reagents, atom economy and easy procedure of preparation and purification of the target product. The structure of the synthesized polycyclic compound was proved by 1H, 13C-NMR, IR spectroscopy and high-resolution mass spectrometry with electrospray ionization (ESI-HRMS).

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“…2 Chickpea with pigmented seed coat is utilized for human consumption 3 and is a reliable source of bioactive substances like isoflavones. 4 Chickpea is a cost-effective edible legume cultivated in arid and semiarid regions around the world. 5 Despite this, the seed yield and plant growth of chickpea are largely influenced by environmental conditions 6 like drought and temperatures.…”

Section: ■ Introductionmentioning

confidence: 99%

“…They are economically significant as sources for vegetable proteins . Chickpea with pigmented seed coat is utilized for human consumption and is a reliable source of bioactive substances like isoflavones . Chickpea is a cost-effective edible legume cultivated in arid and semiarid regions around the world .…”

Section: Introductionmentioning

confidence: 99%

Proteomic and Biological Analyses Reveal the Effect on Growth under Flooding Stress of Chickpea Irradiated with Millimeter Waves

et al. 2021

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Chickpea cultivated on marginal lands in arid and semiarid tropics is one of the food legumes, and its growth is reduced by flooding stress. Millimeterwave irradiation has influences on organisms, and it improves the growth of plants such as soybean. To reveal the dynamic effects of millimeter-wave irradiation on chickpea under flooding, gel-and label-free proteomic analysis was conducted. Millimeter-wave irradiation improved chickpea growth and its tolerance to flooding stress. According to functional categorization, oppositely changed proteins were correlated with photosynthesis, fermentation, and protein degradation. Immunoblot analysis confirmed that RuBisCO activase and large subunits decreased in leaves under flooding; however, they are recovered in irradiated chickpea even if it was in this condition. The activity and accumulation of alcohol dehydrogenase increased in roots under flooding; however, this followed the same pattern. Cell death was significantly increased and decreased by flooding on unirradiated and irradiated chickpeas, respectively. These findings suggest that irradiation with millimeter waves on chickpea seeds improves the recovery of plant growth through regulation of photosynthesis in leaves and fermentation in roots. Furthermore, millimeter-wave irradiation might promote chickpea tolerance under flooding via the regulation of cell death.

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Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity

Cited by 21 publications

References 23 publications

Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China

Chemical composition of kabuli and desi chickpea (Cicer arietinum L.) cultivars grown in Xinjiang, China

3-Phenyl-10-(2,3,4-trimethoxyphenyl)-9,10-dihydro-4H,8H-pyrano [2,3-f]chromene-4,8-dione

Proteomic and Biological Analyses Reveal the Effect on Growth under Flooding Stress of Chickpea Irradiated with Millimeter Waves

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