Extraction of favism‐inducing agents from whole seeds of faba bean (Vicia faba L var major)

The objective of the present study was to establish a suitable procedure by which favism‐inducing glycosides vicine and convicine could be completely removed from whole seeds of faba beans without distorting their shape or reducing their nutritive value. Detoxification procedures carried out were extraction by water or, 10 g l^?1 acid solutions (acetic, citric and phosphoric acid) using stepwise or continuous soaking procedures. Three cultivars of the beans were used in the study. In the stepwise soaking procedures, the seeds were soaked in either water or acid solution at 40 °C for different periods while in the continuous flow techniques, the solutions were constantly passed through a seed reservoir under different time–temperature–flow rate conditions. Extraction of vicine and convicine increased with increasing temperature and period of soaking and/or continuous flow of soaking solutions. Neither stepwise soaking nor autoclaving could effectively remove the favism factors from the whole seeds. The best results were obtained with continuous flow soaking in tap water, giving vicine‐ and convicine‐free seeds. The protein contents of treated seeds were only slightly affected and their physical structure remained intact. Thus, it was concluded that the latter procedure was the method of choice for detoxification of dry whole seeds. Copyright © 2005 Society of Chemical Industry     

Effects of Phytases and Dehulling Treatments on In Vitro Iron and Zinc Bioavailability in Faba Bean (Vicia faba L.) Flour and Legume Fractions

ABSTRACT: In vitro digestions were performed on faba bean flours with decreased phytate contents and on 2 dephytinized or nondephytinized faba bean fractions, a dehulled faba bean fraction, and a hull fraction with low and high fiber and tannin contents, respectively. In vitro bioavailability iron and zinc was defined as the relative amount of iron and zinc that became soluble after enzymatic treatment. Faba bean samples were sequentially digested with enzymes, including amylase, pepsin, pancreatin, and bile, under certain conditions following the enzymatic degradation procedure. Iron and zinc in vitro bioavailability of whole faba bean flours were significantly improved by phytate degradation, even if the phytate were not all degraded. Total dephytinization of dehulled faba bean led to an obvious increase in iron and zinc in vitro bioavailability, but that of hulls had no effect on either iron or zinc in vitro bioavailability. Fibers and tannins other than phytate are more important in chelating a high proportion of iron and zinc in faba bean hulls.     

Nutritional assessment of protein from beans (Phaseolus vulgaris L) processed at different pH values,in growing rats

The effect of the commonly used processing techniques of soaking (at different pH values) and cooking on the digestive and metabolic utilisation of protein from common beans (Phaseolus vulgaris L) in growing rats was studied. Before the cooking step, beans were soaked in solutions of pH 2.6, 5.3 or 8.4. Analyses of beans soaked at moderately acid pH (5.3) showed a significant increase in essential amino acids, especially cysteine. Food intake and growth indices were also dependent on pH. All indices were better in animals fed with beans soaked in a basic pH solution than when an acid soaking solution was used. In contrast with the findings expected on the basis of the chemical analysis of protein composition of the food, the worst results for food intake and growth were found in rats fed with beans soaked at pH 5.3. There were no significant differences in apparent digestibility coefficient between different groups of animals. The highest metabolic utilisation of protein (balance) was found in animals fed with beans soaked in a basic solution; however, the values were insufficient to account for the faster rate of growth in this group. The better growth rate was probably due to the improved utilisation of carbohydrates in beans soaked in the basic pH (8.4) solution. © 2001 Society of Chemical Industry     

In vitro starch digestibility of fresh and sun‐dried faba beans (Vicia faba L.)

Fresh and sun‐dried faba beans (Vicia faba L.) were cooked, stored for various times at 4 °C and analysed for available starch (AS), resistant starch (RS) and fibre‐associated resistant starch (FARS) contents as well as α‐amylolysis. Fresh beans required a shorter cooking time (25 min) than dried beans (158 min). Cooked fresh faba beans had a higher AS content than cooked dried faba beans. The AS content in both decreased during cold storage, with fresh beans showing a smaller decrease than dried beans with increasing storage time. Cooked fresh faba beans also had a higher total RS content than cooked dried faba beans, although a greater increase in RS content was recorded in the latter upon storage. Starch retrogradation was more prominent in cooked dried faba beans than in cooked fresh faba beans, as indicated by the consistently higher FARS content. The α‐amylolysis rate decreased with increasing storage time, i.e. long‐stored (72 h) cooked faba beans exhibited slower starch digestion, and differences were recorded between fresh and dried beans. The predicted glycaemic index ranged between 60.9 and 58.0% for cooked fresh faba beans and between 57.9 and 55.8% for cooked dried faba beans, which is suggestive of slow glucose release from starch in faba beans. Copyright © 2007 Society of Chemical Industry     

The impact of processing on phytic acid,in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.)

BACKGROUND: Faba bean is one of the important legumes in Asian countries. It is also a major source of micronutrients in many rural areas. Unfortunately, the bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytic acid. The influence of soaking, germination and fermentation with the expectation of increasing the bioavailability of iron was investigated. RESULTS: Fermentation treatments were most effective in decreasing phytic acid (48–84%), followed by soaking at 10 °C after preheating (36–51%). Steeping faba beans for 24 h at 25 °C had the least effect on the removal of phytic acid (9–24%). With increased germination time at 30 °C, phytic acid progressively decreased from 9 to 69%. Most wet processing procedures, except soaking after wet preheating, caused losses of dry matter and iron (8–15%). In vitro iron solubility, as a percentage of total iron in soaked faba bean after dry preheating, was significantly higher than in raw faba bean (P < 0.05). Fermentation and germination did not have significant effects on the solubility of iron. CONCLUSION: The expected improvement of iron bioavailability levels due to lower phytic acid was not confirmed by increasing levels of in vitro soluble iron. Soaking, germination and fermentation can decrease phytic acid in faba bean. However, results from in vitro solubility measurement of iron showed little improvement of iron bioavailability in fermented and germinated faba beans over untreated raw faba beans (P < 0.05). It seems that componets of dietary fibre other than phytic acid are more important in binding iron. Probably, a complex association between dietary fibre and iron is the reason for the poor bioavailability of iron in faba bean. Copyright © 2009 Society of Chemical Industry     

发芽处理对蚕豆主要营养成分与抗营养因子的影响

研究发芽处理对启豆2号蚕豆主要营养成分与抗营养因子含量的影响。对蚕豆发芽前后蛋白质、脂肪、淀粉、VC、氨基酸、植酸和单宁含量测定。结果表明：蚕豆在发芽1d时可溶性蛋白质含量显著增加,随后逐渐下降;粗脂肪和淀粉含量均呈下降趋势;发芽2d时VC含量显著增加,达到最大58.65mg/100g,随后逐渐下降,5d后VC含量仍高于未发芽的;发芽后1～2d蚕豆的氨基酸含量略有增加;发芽1d抗营养因子植酸含量下降了33.55%,随后平缓;发芽1d蚕豆的单宁含量增加到462.70mg/100g,2～3d增加比较平稳,5d急剧增加至1306.10mg/100g。可推知,将启豆2号蚕豆发芽1～2d的作为食用及加工的较佳时期。     

Effect of Several Germination Treatments on Phosphatases Activities and Degradation of Phytate in Faba Bean (Vicia faba L.) and Azuki Bean (Vigna angularis L.)

Abstract: Two assays were conducted to investigate the changes of faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.) phosphatases (phytase [Phy] and acid phosphatase [AcPh]) and the degradation of its substrates (inositol phosphate esters) during seed germination. The 1st assay was to establish the optimal germination conditions of faba bean and azuki bean to improve the endogenous phosphatases and increase the hydrolysis of phytate and, in the second assay, to determine the different lower phosphate esters of myo‐inositol produced during the germination process. In the 1st assay, seeds were soaked for 12 and 24 h and germinated for 3 and 5 d with and without the addition of gibberellic acid (GA₃). In the second assay, seeds were soaked for 12 h and germinated for 1, 3, and 5 d with GA₃. Phy (up to 3625 and 1340 U/kg) and AcPh (up to 9456 and 2740 U/g) activities, and inositol hexaphosphate (IP6) (8.23 and 7.46 mg/g), inositol pentaphosphate (IP5) (0.55 and 0.82 mg/g), and inositol tetraphosphate (IP4) (0.26 and 0.01 mg/g) were detected in ungerminated faba bean and azuki bean, respectively. The germination process caused a significant increase of Phy and AcPh activities in faba bean (up to 147% and 210%) and azuki bean (up to 211% and 596%) and a reduction in the phytate phosphorus content (up to 81% and 63%, respectively). Phytate phosphorus content was affected only by soaking time in the case of faba bean. Finally, during the course of germination, IP6 and IP5 were rapidly degraded in faba bean (88% and 39%) and azuki bean (55% and 56%), and IP4 was only a short‐living intermediate, which was increased during hydrolysis and degraded to inositol triphosphate. In this manner we could obtain a low‐phytate, endogenous phosphatase‐rich ingredient for enhancing human nutrition.     

Effects of calcium,magnesium and pH during salt curing of cod (Gadus morhua L)

The quality of heavily salted cod as influenced by adjusted levels of calcium, magnesium and pH in the salt was investigated. The investigation was carried out as a multivariate study consisting of two separate 2³ full factorial designs. Chemical composition, water‐holding capacity, weight and protein yields, colour and firmness were used as quality indicators or responses to the salt mixtures tested. The pH of the salt was positively correlated with the muscle pH of the cured fillet. The pH of the muscle correlated negatively with the relative protein content, lightness and sensory firmness of the cured muscle. Protein yield after salt curing was also negatively correlated with muscle pH. Calcium ions increased both the lightness and firmness and magnesium ions increased the lightness of the cured fillet. Copyright © 2004 Society of Chemical Industry     

Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity

In broad been seeds (cultivars Comprimo RS and Threefoldwhite) harvested at four stages of maturity, which corresponded to dry matter content at the levels of I—25%, II—30%, III—35% and IV—40%, the content of amino acids was determined (g 16 g N⁻¹). The determinations concerned raw broad bean and frozen products cooked for consumption. The content of total and essential amino acids was similar in the two cultivars. With increasing maturity the content of total amino acids and essential amino acids varied, showing a tendency to increase between maturity stages I and IV in all the amino acids, except aspartic acid and alanine in Threefoldwhite. In both cultivars the content of cystine and glutamic acid showed the most rapid rise. Compared with raw broad beans, intact seeds cooked for consumption contained more total amino acids. In products of Comprimo RS the total content of amino acids and essential amino acids was similar in intact seeds and in the dehulled seeds. In products from Threefoldwhite the content of total amino acids and essential amino acids was higher in intact seeds than in dehulled seeds except in the most mature sample where these values were similar. The limiting amino acids were methionine with cystine in both raw broad bean and cooked seeds. © 1999 Society of Chemical Industry     

Hypolipidemic and hypoglycemic potential of raw,boiled, and sprouted mung beans (Vigna radiata L. Wilczek) in rats

This study was carried out to investigate the hypolipidemic and hypoglycemic potential of raw, boiled, and sprouted mung beans in rats. Oven dried mung bean powders; raw, sprouted, and boiled were included at 30% level in the diet of seven weeks old male Wistar rats maintained for 5 weeks on high (0.5%) cholesterol diet in comparison with control diet. Low serum glucose and triglyceride concentrations (p < .05) in raw and processed mung bean diets fed rats were supported by low serum insulin level in both raw mung bean diet and boiled mung bean diet fed rats. Hypoglycemic effect in sprouted mung bean fed rats was supported by higher α‐amylase inhibitory activity and α‐glucosidase inhibitory activity of sprouted mung beans. Increase in serum non‐HDL cholesterol concentration and decrease in HDL cholesterol concentration caused by high cholesterol diet were modulated (p < .05) by both boiled and sprouted mung bean diets.

Practical applications

Mung bean is a green legume rich in protein, fiber, antioxidants, and phytonutrients. Hypocholesterolemic and hypoglycemic potential of raw mung beans have been shown previously. It is well known that cooking and processing modulate nutritional and biochemical parameters of foods. However, very limited information is available on the effect of processing on functional properties of legumes. Results of this study showed that boiling and sprouting improved the soluble fiber content and hypocholesterolemic potential of mung beans. Thus, the processed mung beans may be more suitable for developing food supplements for patients with hypercholesterolemia.     

Impact of pre-treatment (soaking or germination) on nutrient and anti-nutrient contents,cooking time and acceptability of cooked red dry bean (Phaseolus vulgaris L.) and chickpea (Cicer arietinum L.) grown in Ethiopia

Pulses are processed in diverse ways prior to consumption. Soaking and germination are among the most common traditional, household-level food processing strategies. This study was carried out to determine the effects of soaking, germination, cooking and their combinations on the contents of selected nutrients and anti-nutrients of red dry bean and chickpea. In addition, the effects of pre-treatment on cooking time and the acceptability of dishes prepared from red dry bean and chickpea were determined. The nutrient compositions (zinc, iron and calcium) of most soaked-cooked and germinated-cooked red dry bean and chickpea samples were not significantly different than those of respective controls. However, soaking and germination pre-treatments significantly lowered the phytate and tannin contents of the red dry bean and chickpea samples, with a few exceptions, and overall, polyphenol contents were lower after soaking-cooking than after germination-cooking. Most scores for sensory attributes of bean-based and chickpea-based dishes prepared from soaked or germinated samples were not significantly different than those of the controls. For most red dry bean and chickpea samples, longer germination times yielded superior results in terms of reductions in cooking time, tannin content, and phytate:zinc and phytate:iron molar ratio.     

Heat‐induced denaturation impairs digestibility of legume (Phaseolus vulgaris L and Vicia faba L) 7S and 11S globulins in the small intestine of rat

7S globulin from common bean (Phaseolus vulgaris L) and 11S globulin from faba bean (Vicia faba L) were isolated to over 90% purity and the digestibility of the proteins, either in native or denatured (120 °C, 20 min, 1 atm) state, was tested in the small intestine of growing rats in acute (1 h) experiments. Native globulins were well digested (92 and 95% for 7S and 11S proteins, respectively). However, after thermal denaturation, protein digestibility of 7S globulin was reduced to 88%, while that of 11S globulin to only 79%. SDS‐PAGE revealed that high amounts of the intermediate proteolytic products of phaseolin (MW 22 000–27 000 Da) were present in the small intestine of rats after 1 h digestion of the denatured 7S globulin, while protein material in the high MW range (>55 000 Da) were recovered from the 11S globulin. The overall negative charge of unavailable proteins from the 7S globulin was found by anion exchange–FPLC separation to be higher than that of products from the 11S globulin. MALDI‐MS analysis of proteins in the small intestine confirmed the presence of half‐size phaseolin subunits (MW 23 700 Da) as breakdown products from the denatured 7S globulin, and of highly hydrophobic basic subunits (MW 20 000 Da) from the 11S globulin. Copyright © 2004 Society of Chemical Industry     

High apparent ileal digestibility of amino acids in raw and germinated faba bean (Vicia faba)‐ and chickpea (Cicer arietinum)‐based diets for rats

The effects of germinated faba bean (Vicia faba minor var Alameda)‐ and chickpea (Cicer arietinum kabuli var Athenas)‐based diets on performance, N utilisation, amino acid ileal digestibility and plasma concentrations were studied in growing male Wistar rats. Raw and germinated faba bean and chickpea seed meals were incorporated in essential amino acid‐supplemented and energy‐equalised diets as the only sources of protein. A lactalbumin‐based diet equalised in protein (100 g kg^?1) and digestible energy (15.5 kJ g^?1) with the test diets was used as control. Weight gains, gain/feed ratios, N retention and NPU values of animals fed raw or germinated legumes were lower than those of rats given the control (lactalbumin) diet, while faecal dry weights were higher. However, N retention and NPU values of rats fed germinated faba bean diets were higher and faecal dry weights lower than those of animals fed non‐germinated faba bean diets. Liver and thymus fresh and dry relative weights were lower than controls for all legume diets, whilst small intestine, caecum and colon relative weights were higher than controls for non‐germinated faba beans and chickpeas either germinated or not. Caecum and colon fresh and dry relative weights of rats fed germinated faba bean seeds were lower than those of rats fed non‐germinated faba beans and not different from controls. Except for aspartic acid and proline in rats fed raw faba bean diets, apparent ileal digestibilities of amino acids were not different or higher in rats fed legume diets as compared with controls. Except for arginine, apparent ileal amino acid digestibility was higher for germinated than for non‐germinated faba bean seeds. The amounts of glycine, arginine and ornithine in plasma significantly increased whilst those of threonine, alanine, leucine and lysine decreased with respect to controls in faba bean‐ or chickpea‐fed rats, either germinated or not. We conclude that (a) germination of faba bean seeds gave rise to a significant (P < 0.01) but limited improvement in performance, N retention and apparent ileal digestibilities of some amino acids in growing rats compared with non‐germinated seeds, while there was no detectable effect in the case of germinated chickpea seeds, and (b) the apparent ileal amino acid digestibility of essential amino acid‐supplemented diets based on faba bean or chickpea meals, either germinated or not, is similar or even higher than controls. © 2002 Society of Chemical Industry     

Effects of phytase,cellulase and dehulling treatments on zinc in vitro solubility in faba bean (Vicia faba L.) flour and seed fractions

Simulations of gastro‐intestinal digestion was used to try to identify the nature of the complexes between antinutritional factors and zinc in faba bean fractions. In the hull fraction, the action of phytases and the simultaneous action of cellulase and phytase allowed about 7% and 35% additional zinc to be solubilised, respectively. Single enzymatic degradation of phytates from dehulled faba bean allowed solubilisation from 65% to 93% of zinc depending upon the treatment. The zinc of faba bean flour was mainly linked to phytates and the greater the degree of phytate degradation before in vitro digestion, the greater the quantity of zinc released. In dehulled faba bean zinc was almost exclusively chelated by phytates. In the hull of faba bean, the majority of zinc was chelated in complexes between phytates and fibres.     

Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods

The effect of sprouting pea seeds (Pisum sativum, L) for 2, 4 and 6 days, with and without light, on the content of zinc (Zn) and magnesium (Mg) and their nutritive utilisation by growing rats was studied. Soaking of pea seeds prior to germination caused a 49% reduction in Zn content followed by minor losses during germination. The content of Mg decreased by 6% as a result of the soaking process, and by 20–28% during germination. Sprouting for 2 and 4 days improved the bioavailability of Zn and Mg from pea seeds (from 32.2 to 88.6–108.0 μg retained Zn per day, and from 1.64 to 2.97–4.79 mg retained Mg per day in raw and sprouted pea flour diets, respectively), outweighing the reductions in Zn and Mg content because of seed soaking. The presence or absence of light during the germination process did not affect the results. We conclude that sprouting of peas for 4 days was the most effective treatment to improve the bioavailability of Zn and Mg in pea seeds.     

Effects of cultivar and culture conditions on γ‐aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)

BACKGROUND: High levels of γ‐aminobutyric acid (GABA) accumulate in plant tissues under various stresses. GABA accumulation is also influenced by cultivar. This aim of this study was to select the most promising cultivar of fava bean for GABA accumulation and to optimise the culture conditions for GABA production in germinated fava beans by response surface methodology based on central composite design (CCD). RESULTS: GABA content and glutamate decarboxylase activity in germinated seeds of cultivar S2 were significantly higher than those in other cultivars (P < 0.05). A significant negative correlation (r = −0.765, P < 0.05) between germination percentage and 1000‐kernel weight was observed. There was a linear relationship between GABA content and sprout length (R² = 0.816). The regression model fitted to the experimental data of CCD was valid in predicting GABA production in germinated fava beans. Temperature and pH value of the culture solution had significant effects on GABA content in germinated fava beans. Under optimal culture conditions (33.6 °C, pH 3.19 and an air flow rate of 1.19 L min⁻¹), GABA content reached up to 2.41 g kg⁻¹ dry weight, about 48 times that in raw seeds. CONCLUSION: Germinated fava bean is a good resource of GABA‐rich food. Both cultivar and culture conditions have significant effects on GABA production. Copyright © 2009 Society of Chemical Industry     

Effect of foliar sprays containing calcium,magnesium and titanium on peach (Prunus persica L) fruit quality

Sprays containing Ca²⁺, Mg²⁺ or Ti⁴⁺ were applied to peach trees in several combinations. Effects of treatments on the commercial quality of fruits, especially focused on improving their mechanical properties, are discussed. All treatments containing titanium increased tree performance (branch elongation, flowering and fruit set intensities) and fruit size. At harvest, fruits from Ti‐treated trees showed improved resistance to compression and penetration, as well as a decrease in weight loss during postharvest storage. A similar response was obtained for external colour, though all treatments seemed to delay somewhat the apparent ripening status. Nevertheless, fruits from Ti‐treated trees showed better behaviour in the evolution of colour parameters during storage than did control fruits. Titanium application showed significant increases in iron, copper and zinc concentrations in the peel and calcium concentration in the peel and flesh. This improvement in calcium absorption is explained as a consequence of the beneficial effect of titanium on the absorption, translocation and assimilation processes. Copyright © 2004 Society of Chemical Industry     

Bioavailability of calcium,magnesium and phosphorus in rats fed probiotic,prebiotic and synbiotic powder follow‐up infant formulas and their effect on physiological and nutritional parameters

The effect of infant formulas supplemented with functional ingredients on calcium (Ca), magnesium (Mg) and phosphorus (P) bioavailability was investigated in rats. Seven follow‐up infant formulas containing probiotics (Bifidobacterium bifidum and Bifidobacterium longum), prebiotics (galactooligosaccharides at 12, 50 and 100 g kg^?1) or synbiotics (bifidobacteria and galactooligosacccharides) were administered to weanling rats for 30 days. A 3 day mineral balance was performed over three periods (8–10, 18–20 and 28–30 days) to monitor mineral apparent absorption and retention ratios and physiological and nutritional parameters. Feeding rats on infant formula‐based diets showed high feed efficiency (≥0.46). It was found that infant formulas supplemented with probiotics and/or prebiotics for 30 days increased Ca, Mg and P bioavailability in rats. Mineral apparent absorption and retention ratios were higher than 90% for Ca and P and 80% for Mg during the first balance period regardless of the infant formula used, but they decreased during the next two balance periods. Although it was not possible to select one infant formula as the best to improve mineral absorption, the 100 g kg^?1 prebiotic and 50 and 100 g kg^?1 synbiotic infant formulas were the most efficient at increasing Ca, Mg and P bioavailability compared with the control group. Copyright © 2006 Society of Chemical Industry     

电感耦合等离子体发射光谱法测定鲜榨西瓜汁中铁钙镁钾钠磷

用硝酸和过氧化氢的混合消解液对鲜榨西瓜汁进行封闭微波消解,采用电感耦合等离子体发射光谱仪（ICP-AES）法直接测定西瓜汁中微量铁、钙、镁、钾、钠、磷的含量。该方法检出限符合规范要求,方法回收率98.5%～101.8%,相对标准偏差（RSD）〈5.0%。该方法具有良好的准确度和精密度,且溶样过程无污染,方法简便、快速。