Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

Montoya, Carlos A.; Lallès, Jean Paul; Beebe, Stephen E.; Leterme, Pascal

doi:10.1016/j.foodres.2009.09.040

Cited by 70 publications

(60 citation statements)

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“…The sequence of the a and b subunits and the high-resolution X-ray structure of phaseolin have been reported (Lawrence, Izard, Beuchat, Blagrove, & Colman, 1994). In contrast to other 7S proteins, phaseolin is highly resistant to proteolytic attack, which is probably explained by several properties of the phaseolin molecule: a compact and rigid structure, a secondary structure rich in b-sheet domains, a high degree of glycosylation and high hydrophobicity (Montoya et al, 2010). Also, it seems that splitting of the EF loop, which protrudes on the surface of the subunit and limits access to the protein by proteinases, is essential for further hydrolysis of 7S proteins (Jivotovskaya, Senyuk, Rotari, Horstmann, & Vaintraub, 1996;Lawrence et al, 1994).…”

Section: Introductionmentioning

confidence: 94%

“…It is becoming increasingly popular because of its health benefits (Campos-Vega, Loarca-Piña, & Oomah, 2010), and it is also an important model for research on seed storage proteins (Marsolais et al, 2010). Globulins (65% w/w) are the major protein components in beans, followed by albumins, glutelins, and prolamins (15, 10, and 2% w/w, respectively) (Montoya, Lallès, Beebe, & Leterme, 2010). Beans have a good amino acid composition, although its nutritional value is limited by a relatively low protein digestibility, and by deficiency in sulphur-containing amino acids (Met and Cys) and Trp.…”

Section: Introductionmentioning

confidence: 99%

“…It is a 160 kDa trimeric protein containing three polypeptide subunits, a-, b-and c-, with molecular weights between 43 and 53 kDa. The subunits display molecular heterogeneity, which has been attributed to different degrees of glycosylation, mostly by mannose residues (Montoya et al, 2010). The sequence of the a and b subunits and the high-resolution X-ray structure of phaseolin have been reported (Lawrence, Izard, Beuchat, Blagrove, & Colman, 1994).…”

Section: Introductionmentioning

confidence: 99%

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Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

et al. 2012

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Section: Introductionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

et al. 2012

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“…High amounts of β-sheet structures may limit the access of proteases. Phaseolin is mainly glycosylated protein and consist in three-polypeptide subunits α-, β-, and γ (Montoya, Lalles, Beebe & Leterme, 2010). Its nutritive value is limited by low amount of methionine and cysteine and high resistance to proteolysis (Carrasco-Castilla et al, 2012).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review

Luna‐Vital

Mojica

Mejı́a

et al. 2015

Food Research International

154

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“…As fontes de proteína de origem vegetal têm sido amplamente utilizadas para a alimentação humana devido ao seu valor nutritivo e baixo custo, quando comparados aos alimentos de origem animal (CRAIG; MANGELS, 2010). A proteína faseolina apresenta a maioria dos aminoácidos essenciais exceto a metionina que se encontra em baixas concentrações (MONTOYA et al, 2010). Além disso, fornecem oligossacarídeos e compostos fenólicos, os quais conferem ao feijão propriedades antioxidantes (CAMPOS-VEGA et al, 2010;ROY et al, 2010).…”

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Prospecção Tecnológica De Leguminosas Na Produção De Alimentos Funcionais Destinados Ao Setor De Panificação E Confeitaria

Santos

Ribeiro

Gerreiro

et al. 2017

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RESUMOAs leguminosas são alimentos importantes para assegurar a segurança alimentar da dieta. A Bahia ocupa a quarta posição entre os principais Estados produtores de feijão no Brasil. Com respeito à produção de leguminosas, o Estado da Bahia encontra-se em segundo lugar em área plantada. A pesquisa foi realizada mediante o levantamento de fontes bibliográficas e de informações tecnológicas acessíveis em bases de dados, tendo uma abordagem quantitativa e exploratória. Foram definidas as estratégias de busca utilizando palavras-chave e códigos internacionais pertinentes ao tema delimitado. As buscas de documentos foram realizadas em junho de 2017 nas bases/software do INPI, ESPACENET e ORBIT ® . Os resultados quanto ao número de processos variaram consideravelmente quando comparados os resultados obtidos das três bases de dados/software. Os códigos de classificação internacional de maior relevância foram A23L-007/10 e A23L-19/00. A China destaca-se como país com domínio da tecnologia, seguida pela Coréia, Japão e Estados Unidos. O domínio tecnológico de maior relevância para os documentos recuperados nesta pesquisa é o "Química de Alimentos". O desenvolvimento de produtos alimentícios à base de leguminosas pode apresentar-se como uma alternativa inovadora ao atendimento às tendências do mercado de alimentos para os próximos anos.Palavras-chave: Leguminosas. Alimentos funcionais. Panificação e confeitaria. TECHNOLOGICAL PROSPECTION OF LEGUMES IN THE PRODUCTION OF FUNCTIONAL FOODS INTENDED FOR THE BAKERY AND CONFECTIONERY SECTOR ABSTRACTLegumes are important foods to ensure food safety in the diet. Bahia occupies the fourth position among the main bean producing states in Brazil. Related to the production of legumes, the State of Bahia is in second place in planted area. The research was carried out by means of the survey of bibliographic sources and sources of technological information accessible in databases, having a quantitative and exploratory approach. We defined the search strategies with the definition using keywords and international codes pertinent to this topic. The document searches were carried out in June 2017 at the INPI, ESPACENET and ORBIT® databases / software. The results regarding the number of processes varied considerably when compared to the results obtained from the three software databases. The most relevant international classification codes were A23L-007/10 and A23L-19/00. China stands out as a country with technology dominance, followed by Korea, Japan and the United States. The most relevant technological domain for the documents recovered in this research is "Food Chemistry". The development of legume-based food products can present itself as an innovative alternative to meeting food market trends for the coming years.

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Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

Cited by 70 publications

References 66 publications

Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review

Prospecção Tecnológica De Leguminosas Na Produção De Alimentos Funcionais Destinados Ao Setor De Panificação E Confeitaria

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