Assessment of protein fractions of three cultivars of <Emphasis Type="Italic">Pisum sativum</Emphasis> L.: effect of germination

Protein composition, nitrogen and amino acid content of Osborne fractions in different cultivars of Pisum sativum L. (cv. ucero, cv. ramrod and cv. agra) seeds were investigated and the effect of germination on these parameters was also analysed. Albumins comprised the main protein fraction in raw seeds, globulins were constituted mainly by vicilin, with a smaller proportion of the glutelin and prolamine fractions. Regarding the amino acid profile of pea protein fractions, although differences among pea cultivars were found, in general albumin, glutelin and prolamine fractions presented Asp, Glu and Gly as the major non-essential amino acids (NEAA) and Lys as the main essential amino acid (EAA). The globulin fraction, however, presented Asp, Glu, Gly and Arg as the major NEAA and Leu, Phe, Lys, and Thr as the main EAA. In general, the albumin fraction accounted for more sulphur amino acids and Lys, followed by the glutelin + prolamine fraction. Germination caused an increase in the total protein content of P. sativum cv. ucero and P. sativum cv. ramrod. In the albumin fraction a wide number of proteins underwent degradation and convicilin disappeared from the globulin fraction of pea sprouts whilst vicilin and legumin decreased slightly. In general, all the Osborne fractions of pea sprouts presented higher EAA contents than raw seeds. The estimated essential amino acid indexes of protein fractions for P. sativum cv. ucero (EAAI_adult and EAAI_egg) improved with the germination process whilst for P. sativum cv. ramrod and P. sativum cv. agra depended on the Osborne fraction.     

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of <Emphasis Type="Italic">Lupinus angustifolius cv. zapaton</Emphasis>

To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of Lupinus angustifolious cv. zapaton, two different types of fermentation processes were performed. Solid-state fermentations in cracked seeds carried out by Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis and liquid state fermentations in flour and cracked seeds carried out by the microbial population present in the seed (natural fermentation) or by L. plantarum inocula. Antioxidant compounds that were quantified included vitamin C by micellar electrokinetic capillary electrophoresis, vitamin E isomers by high performance liquid chromatography, total phenolic compounds (TPC) by spectrophotometry and reduced glutathione (GSH) by spectrofluorimetry. The antioxidant capacity was analysed by determining the superoxide dismutase-like activity (SOD-like activity), Peroxyl Radical-Trapping Capacity (PRTC) and Trolox Equivalent Antioxidant Capacity (TEAC) and by in vitro methods using unilamellar liposomes of egg yolk phosphatidylcholine (PC). In general, fermentation process produced a reduction in vitamin C, vitamin E activity, GSH and SOD-like activity, however TPC, PRTC, TEAC and inhibition of PC peroxidation increased under most of the fermentation conditions. Optimal results to obtain functional lupin products were achieved in cracked seeds fermented with B. subtilis where increases in TPC content, PRTC, inhibition of PC peroxidation and TEAC content of 490, 669, 492 and 224%, respectively, were found. Also, fermentation carried out with L. plantarum in lupin flours and naturally in cracked seeds caused smaller, although significant (P ≤ 0.05) increases in TPC, PRTC, inhibition of PC and TEAC (80–148, 50–90, 23 and 45–65%, respectively).     

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycinemax cv. jutro and Glycine max cv. merit

The purpose of this study was to determine the antioxidant capacity and the content of antioxidant compounds in raw mung bean seeds and sprouts (Vigna radiata cv. emmerald) germinated for 2, 3, 4, 5 and 7 days and of soybean seeds of Glycine max cv. jutro germinated for 2, 3 and 4 days and of Glycine max cv. merit germinated for 2, 3, 4, 5 and 6 days. Antioxidant compounds, such as vitamin C and E, total phenolic compounds and reduced glutathione (GSH) were studied. Antioxidant capacity was measured by superoxide dismutase-like activity (SOD-like activity), peroxyl radical-trapping capacity (PRTC), trolox equivalent antioxidant capacity (TEAC) and inhibition of lipid peroxidation in unilamellar liposomes of egg yolk phosphatidylcholine (PC). The results indicated that changes in the contents of vitamin C, vitamin E and GSH depended on the type of legume and germination conditions. Sprouts of mung bean and soybeans provided more total phenolic compounds than did raw seeds. The SOD-like activity increased after germination of mung bean seeds for 7 days, by 308%, while no change was observed in sprouts of Glycine max cv. jutro and an increase was observed after 5 and 6 days of germination (∼20%) in Glycine max cv. merit. PRTC and TEAC increased during the germination process and retentions of 28–70% and 11–14%, respectively, for soybean, and 248% and 61%, respectively, for mung bean were observed at the end of germination. The inhibition of lipid peroxidation increased by 389% in 5–7 days’ germination of Vigna radiata cv. emmerald sprouts, and 66% in Glycine max cv. merit sprouts whilst, in Glycine max cv. jutro, germination did not cause changes in lipid peroxidation inhibition. According to the results obtained in this study, germination of mung bean and soybean seeds is a good process for obtaining functional flours with greater antioxidant capacity and more antioxidant compounds than the raw legumes.     

Influence of Reference Conditions on the Analysis of Impact-Induced Elastic Waves

Impact problems involving flexible bodies that undergo largerotations and translations were solved by using the floating frame ofreference approach. Analytically defined modes were selected to describedeformation. Different mode shapes can be used depending on the type ofattachment between the body frames of reference and the flexible bodies.Evaluating the kinematic coefficient of restitution during impactentails using the equivalent rigid body velocities of the flexiblebodies. In general, however, such velocities cannot be identified withreference velocities.When the colliding bodies can undergo large translations, freeattachments allow the use of mode shapes that possess zero totalmomentum. In this case, reference motion coincides with the equivalentrigid body motion of the flexible bodies and is not coupled to elasticmotion. When the colliding solids can rotate freely, the use of modeshapes with a zero angular momentum does not uncouple reference andelastic motion. However, if small deformation occurs during freerotation of the flexible body, the derivative of the reference angleremains roughly constant. Such a derivative can be interpreted as theequivalent angular velocity of the flexible body. When using a rigidattachment between the body frames of reference and the flexible bodies,reference motion does not coincide with the equivalent rigid bodyvelocity of the flexible bodies, which leads to non-constant referencevelocities when the bodies move freely. As a result, the equivalentrigid body velocities must be evaluated as linear combinations ofreference and elastic velocities.     

Transverse or axial superresolution in a 4Pi-confocal microscope by phase-only filters

A novel procedure to design axial and transverse superresolving pupil filters for the 4Pi-confocal microscope is presented. The method is based on the use of a series of figures of merit developed to describe the effect of inserting two identical filters in the two arms of the illumination path of the microscope. As a practical implementation, we have applied our method to obtain superresolving continuous phase-only filters. Different resolution-improving phase functions are shown for the transverse and the axial direction. These filters provided axial gain up to 1.3 and transverse gain up to 1.4 without an increase in sidelobes.     

Semolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta

The objective of this work was to study the effect of processing (alcoholic extraction, fermentation and germination) on protein quality of lupin (Lupinus angustifolius L. var. Troll and Emir) and pigeon pea (Cajanus cajan L. var. Aroito) flours. Second, the effect of semolina supplementation with the processed legume flours on protein quality of pasta was also evaluated. For protein quality evaluation amino acid composition and chemical score (CS) were determined in raw and processed legume flours as well as cooked semolina pasta supplemented and non-supplemented with processed legumes. Alcoholic extraction did not cause important changes in the amino acid profile of lupin seeds. Certainly, sulphur amino acid content of ethanol extracted lupin flours was reduced but levels remained similar to those usually found in other legumes. However, fermentation and germination of pigeon pea seeds improved some essential amino acids and slight changes in CS indexes were observed. Moreover, semolina supplementation with processed lupin and pigeon pea flours improved protein quality of pasta as a result of higher CS and EAA levels compared to the control cooked semolina pasta. Therefore, ethanol extracted lupin, as well as fermented and germinated pigeon pea seeds are suitable protein sources for formulating new pasta products.     

Effect of flour extraction rate and baking process on vitamin B1 and B2 contents and antioxidant activity of ginger-based products

The effect of flour extraction rate and baking on thiamine (vitamin B₁) and riboflavin (vitamin B₂) content and antioxidant capacity of traditional ginger cake was studied and then compared to white wheat bread. Ginger cake was formulated either with whole-grain (100% extraction rate) or with brown (92% extraction rate) rye flour and baked at 180 °C for 18 min. The antioxidant capacity was evaluated in terms of radical scavenging activity against peroxyl (ROO·) and superoxide anion radicals (O ₂ ^·? ). Thiamine content in rye doughs (F-100% and F-92%) was found to be 38% lower when compared to wheat dough. In contrast, whole-grain and brown rye doughs exhibited an almost fourfold higher riboflavin content than wheat dough. Rye dough baking led to reductions in thiamine (from 53 to 65%) and riboflavin (from 69 to 71%) contents. Likewise, thiamine and riboflavin contents in wheat dough were also reduced (56 and 10%, respectively) after baking; however, ginger cake with whole-grain rye flour exhibited significantly higher thiamine and riboflavin contents. Rye doughs and ginger cakes showed higher scavenging activities against ROO· radicals when compared to that of wheat dough and bread. Thus, baking significantly enhanced ROO· scavenging properties of ginger cakes while only a slight increase was observed in wheat bread. In contrary, baking gave rise to a decrease in SOD-like activity both in ginger cake or wheat bread. Our findings suggest that formulation with whole-grain rye flour can potentially increase B₁ and B₂ vitamin contents as well as the ROO· scavenging capacity of traditional ginger cake.     

Effect of the carboxylic acid groups on water sorption, thermal stability and dielectric properties of polyimide films

Films from copolyimides containing side carboxylic acid groups were prepared in -COOH and COO⁻Na⁺ forms to study the effect of the side groups content on some physical properties such as water absorption, thermal stability and electrical parameters. The thermal stability was evaluated by TGA and the results showed that degradation temperatures depended not only on the side groups content but also on the membrane ionic form. This dependence was also observed in the water sorption isotherms; the polyimides with the highest -COOH content showing the highest water sorption in the equilibrium. Dielectric impedance measurements revealed how the side groups and their ionic form affect the material electrical characteristics, in such a way that resistivity decreased and permittivity increased on introducing more -COOH groups in the polymer, which is also related to a higher water uptake of the films.     

Functional implications of bound phenolic compounds and phenolics–food interaction: A review

Sizeable scientific evidence indicates the health benefits related to phenolic compounds and dietary fiber. Various phenolic compounds-rich foods or ingredients are also rich in dietary fiber, and these two health components may interrelate via noncovalent (reversible) and covalent (mostly irreversible) interactions. Notwithstanding, these interactions are responsible for the carrier effect ascribed to fiber toward the digestive system and can modulate the bioaccessibility of phenolics, thus shaping health-promoting effects in vivo. On this basis, the present review focuses on the nature, occurrence, and implications of the interactions between phenolics and food components. Covalent and noncovalent interactions are presented, their occurrence discussed, and the effect of food processing introduced. Once reaching the large intestine, fiber-bound phenolics undergo an intense transformation by the microbial community therein, encompassing reactions such as deglycosylation, dehydroxylation, α- and β-oxidation, dehydrogenation, demethylation, decarboxylation, C-ring fission, and cleavage to lower molecular weight phenolics. Comparatively less information is still available on the consequences on gut microbiota. So far, the very most of the information on the ability of bound phenolics to modulate gut microbiota relates to in vitro models and single strains in culture medium. Despite offering promising information, such models provide limited information about the effect on gut microbes, and future research is deemed in this field.