RESUMO
Legumes are widely consumed by humans, being an important source of nutrients; however, they contain non-nutritional factors (NNFs), such as phytic acid (IP6), raffinose, stachyose, total phenolic compounds, condensed tannins, and flavonoids, that have negative effects on human health. Although vetches (Vicia sativa) are widely cultivated, they are not intended for human feeding due to their contents of NNF. Usually, the NNF are removed by cooking or germinating; however, germination is a process that requires extended time, and cooking may compromise the viability of some nutrients. To promote vetches for human consumption, the effect of the Instant Controlled Pressure Drop (DIC) process was studied as an alternative to cooking and germinating to decrease NNF contents. Results showed that compared to raw vetches, DIC treatment reduced total phenolic compounds (48%), condensed tannins (28%), flavonoids (65%), IP6 (92%), raffinose (77%), and stachyose (92%). These results are very similar to the ones achieved by traditional ways of removing NNF.
Assuntos
Manipulação de Alimentos/métodos , Sementes/química , Vicia sativa/fisiologia , Culinária , Flavonoides/análise , Germinação , Valor Nutritivo , Oligossacarídeos/análise , Fenóis/análise , Proantocianidinas/análise , Rafinose/análise , Vicia sativa/químicaRESUMO
New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL-1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI.
Assuntos
Ingredientes de Alimentos/análise , Ingredientes de Alimentos/microbiologia , Microbiologia de Alimentos , Probióticos , Adulto , Fenômenos Químicos , Comportamento do Consumidor , Feminino , Fermentação , Análise de Alimentos , Manipulação de Alimentos , Humanos , Lacticaseibacillus casei , Masculino , Viabilidade Microbiana , Pessoa de Meia-Idade , Valor Nutritivo , Oligossacarídeos/análise , Ácido Fítico/análise , Rafinose/análise , Leite de Soja , Paladar , Adulto JovemRESUMO
To develop genetic improvement strategies to modulate raffinose family oligosaccharides (RFO) concentration in chickpea ( Cicer arietinum L.) seeds, RFO and their precursor concentrations were analyzed in 171 chickpea genotypes from diverse geographical origins. The genotypes were grown in replicated trials over two years in the field (Patancheru, India) and in the greenhouse (Saskatoon, Canada). Analysis of variance revealed a significant impact of genotype, environment, and their interaction on RFO concentration in chickpea seeds. Total RFO concentration ranged from 1.58 to 5.31 mmol/100 g and from 2.11 to 5.83 mmol/100 g in desi and kabuli genotypes, respectively. Sucrose (0.60-3.59 g/100 g) and stachyose (0.18-2.38 g/100 g) were distinguished as the major soluble sugar and RFO, respectively. Correlation analysis revealed a significant positive correlation between substrate and product concentration in RFO biosynthesis. In chickpea seeds, raffinose, stachyose, and verbascose showed a moderate broad sense heritability (0.25-0.56), suggesting the use of a multilocation trials based approach in chickpea seed quality improvement programs.
Assuntos
Cicer/crescimento & desenvolvimento , Cicer/genética , Meio Ambiente , Genótipo , Rafinose/biossíntese , África , Ásia , Cicer/metabolismo , Oligossacarídeos/metabolismo , Rafinose/análise , Sementes/genética , Sementes/crescimento & desenvolvimento , Sementes/metabolismo , América do Sul , Sacarose/metabolismoRESUMO
Fruit from rosaceous species collectively display a great variety of flavors and textures as well as a generally high content of nutritionally beneficial metabolites. However, relatively little analysis of metabolic networks in rosaceous fruit has been reported. Among rosaceous species, peach (Prunus persica) has stone fruits composed of a juicy mesocarp and lignified endocarp. Here, peach mesocarp metabolic networks were studied across development using metabolomics and analysis of key regulatory enzymes. Principal component analysis of peach metabolic composition revealed clear metabolic shifts from early through late development stages and subsequently during postharvest ripening. Early developmental stages were characterized by a substantial decrease in protein abundance and high levels of bioactive polyphenols and amino acids, which are substrates for the phenylpropanoid and lignin pathways during stone hardening. Sucrose levels showed a large increase during development, reflecting translocation from the leaf, while the importance of galactinol and raffinose is also inferred. Our study further suggests that posttranscriptional mechanisms are key for metabolic regulation at early stages. In contrast to early developmental stages, a decrease in amino acid levels is coupled to an induction of transcripts encoding amino acid and organic acid catabolic enzymes during ripening. These data are consistent with the mobilization of amino acids to support respiration. In addition, sucrose cycling, suggested by the parallel increase of transcripts encoding sucrose degradative and synthetic enzymes, appears to operate during postharvest ripening. When taken together, these data highlight singular metabolic programs for peach development and may allow the identification of key factors related to agronomic traits of this important crop species.
Assuntos
Frutas/crescimento & desenvolvimento , Regulação da Expressão Gênica de Plantas/fisiologia , Metaboloma , Proteínas de Plantas/metabolismo , Prunus/crescimento & desenvolvimento , Prunus/metabolismo , Aminoácidos/análise , Aminoácidos/metabolismo , Transporte Biológico , Ácidos Carboxílicos/análise , Ácidos Carboxílicos/metabolismo , Dissacarídeos/análise , Dissacarídeos/metabolismo , Enzimas/genética , Enzimas/metabolismo , Frutas/enzimologia , Frutas/genética , Frutas/metabolismo , Cromatografia Gasosa-Espectrometria de Massas , Regulação Enzimológica da Expressão Gênica/fisiologia , Redes e Vias Metabólicas , Folhas de Planta/enzimologia , Folhas de Planta/genética , Folhas de Planta/crescimento & desenvolvimento , Folhas de Planta/metabolismo , Proteínas de Plantas/genética , Polifenóis/análise , Polifenóis/metabolismo , Análise de Componente Principal , Prunus/enzimologia , Prunus/genética , Rafinose/análise , Rafinose/metabolismo , Sacarose/análise , Sacarose/metabolismo , Álcoois Açúcares/análise , Álcoois Açúcares/metabolismoRESUMO
Raffinose oligosaccharides (RO) are the factors primarily responsible for flatulence upon ingestion of soybean-derived products. ROs are hydrolyzed by alpha-galactosidases that cleave alpha-1,6-linkages of alpha-galactoside residues. The objectives of this study were the purification and characterization of extracellular alpha-galactosidase from Debaryomyces hansenii UFV-1. The enzyme purified by gel filtration and anion exchange chromatographies presented an Mr value of 60 kDa and the N-terminal amino acid sequence YENGLNLVPQMGWN. The Km values for hydrolysis of pNP alphaGal, melibiose, stachyose, and raffinose were 0.30, 2.01, 9.66, and 16 mM, respectively. The alpha-galactosidase presented absolute specificity for galactose in the alpha-position, hydrolyzing pNPGal, stachyose, raffinose, melibiose, and polymers. The enzyme was noncompetitively inhibited by galactose (Ki = 2.7 mM) and melibiose (Ki = 1.2 mM). Enzyme treatments of soy milk for 4 h at 60 degrees C reduced the amounts of stachyose and raffinose by 100%.
Assuntos
Ascomicetos/enzimologia , Oligossacarídeos/metabolismo , Rafinose/metabolismo , alfa-Galactosidase/metabolismo , Sequência de Aminoácidos , Flatulência , Hidrólise , Oligossacarídeos/análise , Rafinose/análise , Alimentos de Soja , Leite de Soja/química , alfa-Galactosidase/química , alfa-Galactosidase/isolamento & purificaçãoRESUMO
The objective of this study was to verify the effect of soaking on the factors causing flatulence in the common bean (Phaseolus vulgaris, L.) cv. IAC-Carioca during domestic preparation. A biological assay using recently weaned (21 days) male Wistar rats provided the Food Conversion Efficiency (FCE) and the Net Protein Ratio (NPR). Five treatments were carried out with isocaloric (350.9 +/- 37.9 kcal/100 g) and isoprotein (12.0 +/- 0.5%) experimental diets, with the following protein sources: beans cooked without soaking (BNS), beans soaked and cooked with the soaking water (BSWW), beans soaked and cooked without the residual soaking water (BSNW), control diet (casein) (CC), casein plus the total soluble solids found in the soaking water (CSS) for comparative purposes, and an aproteic diet (AP) for corrective purposes, all diets offered ad libitum. The contents of raffinose-type oligosaccharides were determined in the different domestic preparations of the beans. Significant reductions were observed in the contents of the oligosaccharides raffinose (25.0%), stachyose (24.8%), and verbascose (41.7%), and in the contents of total sugars (80.6%), reducing sugars (58.2%), nonreducing sugars (90.3%), and starch (26.8%) when soaking took place before cooking and elimination of the soaking water not absorbed by the beans (BSNW) was used. No significant difference (p > 0.05) was observed between the values for FCE and NPR of the control diet (casein) and control diet plus soaking water soluble solids. Neither was any significant difference between the values for the different bean treatments found, though the values for FCE and NPR were lower than those obtained for casein treatments. Thus it was verified that although the domestic preparation of the common bean significantly reduced the contents of raffinose-type oligosaccharides, total reducing and nonreducing sugars and starch, it did not interfere with its nutritive value.
Assuntos
Proteínas Alimentares/normas , Flatulência/prevenção & controle , Manipulação de Alimentos/métodos , Phaseolus/química , Rafinose/metabolismo , Animais , Metabolismo dos Carboidratos , Carboidratos/análise , Culinária/métodos , Proteínas Alimentares/análise , Proteínas Alimentares/metabolismo , Digestão , Flatulência/metabolismo , Masculino , Valor Nutritivo , Oligossacarídeos/análise , Rafinose/análise , Ratos , Ratos Wistar , Amido/análiseRESUMO
The objective of this study was to evaluate the effect of the soaking step and the domestic processing of the common bean, on the chemical composition, the levels of phytate, tannin, starch and flatulence factors by utilizing the follows treatments: raw bean (FC), freeze-dried cooked unsoaked bean (FCSM), freeze-dried cooked bean without the non-absorbed soaking water (FCSAM), freeze-dried cooked bean with the non-absorbed soaking water (FCCAM) and the soaking water (AM). The beans were soaking for a period for 16 hours in the proportion 3:1 (water:beans) at room temperature. The effect of the phytates and tannins on the net protein efficiency ratio (NPR) and protein digestibility using male Wistar rats were studied. A decrease in the phytate content of the beans (85%) with use of soaking was observed. In the case of the tannin content, only the cooking of the beans promoted high decomposition (84%). In the (FCSAM) treatment a decrease in the raffinose (25.0%), stachiose (24.8%), verbascose (41.7%) and starch (26.8%) contents was observed. Diets containing casein (control), casein plus the soluble solids obtain from the soaking water showed no significant difference (p > 0.05) for the NPR, as well as for the different bean treatments, although these showing lower values. The treatment (FCSM) showed the higher digestibility (74.3 +/- 5.8%) of the bean treatments, the casein diets showing 94.6 +/- 0.9%. The reduction of the phytates, tannin, starch contents and flatulence factors in the common bean was most effective when the soaking water not absorbed was discarded (FCSAM).
Assuntos
Carboidratos/análise , Flatulência/metabolismo , Manipulação de Alimentos/métodos , Phaseolus/química , Animais , Culinária/métodos , Digestão , Glucosídeos/análise , Masculino , Valor Nutritivo , Oligossacarídeos/análise , Ácido Fítico/análise , Rafinose/análise , Ratos , Ratos Wistar , Amido/análise , Taninos/análiseRESUMO
Foram analisados gräos de soja e "leites" deles elaborados por processo artesanal e por miniusinas para determinar-se níveis de oligossacarídeos relacionados com fenômenos de flatulência. Os resultados em base seca revelaram que após o processamento do gräo permaneceram no "leite" de 64 por cento a 93 por cento de sacarose, de 42 por cento a 88 por cento de rafinose e de 39 por cento a 112 por cento de estaquiose. Outros sacarídeos de pesos moleculares inferiores aos originalmente presentes nos gräos também foram constatados nos "leites"