Stem Photosynthesis—A Key Element of Grass Pea (Lathyrus sativus L.) Acclimatisation to Salinity

Grass pea (Lathyrus sativus) is a leguminous plant of outstanding tolerance to abiotic stress. The aim of the presented study was to describe the mechanism of grass pea (Lathyrus sativus L.) photosynthetic apparatus acclimatisation strategies to salinity stress. The seedlings were cultivated in a hydroponic system in media containing various concentrations of NaCl (0, 50, and 100 mM), imitating none, moderate, and severe salinity, respectively, for three weeks. In order to characterise the function and structure of the photosynthetic apparatus, Chl a fluorescence, gas exchange measurements, proteome analysis, and Fourier-transform infrared spectroscopy (FT-IR) analysis were done inter alia. Significant differences in the response of the leaf and stem photosynthetic apparatus to severe salt stress were observed. Leaves became the place of harmful ion (Na⁺) accumulation, and the efficiency of their carboxylation decreased sharply. In turn, in stems, the reconstruction of the photosynthetic apparatus (antenna and photosystem complexes) activated alternative electron transport pathways, leading to effective ATP synthesis, which is required for the efficient translocation of Na⁺ to leaves. These changes enabled efficient stem carboxylation and made them the main source of assimilates. The observed changes indicate the high plasticity of grass pea photosynthetic apparatus, providing an effective mechanism of tolerance to salinity stress.     

Non-volatile components of several novel species of edible fungi in China

A nonprotein neurotoxic amino acid, β-N-oxalyl-l-2,3-diaminopropionic acid (ODAP), found in Lathyrus sativus (grass pea or chickling vetch) seeds is known to be relatively heat stable. The present study aims at development of a kinetic model for degradation of ODAP in Lathyrus sativus subjected to a defined set of processing conditions. This study was carried out at pH 4.0 and 9.2. Isothermal condition experiments were carried out over a temperature range of 60–120 °C. For nonisothermal conditions, three different cooking methods viz., – open pan, pressure cooking and cooking in recently developed and patented fuel efficient ‘EcoCooker’ were used. The degradation of ODAP was adequately modeled by Arrhenius type of equation. A mathematical model based on the time temperature data of the nonisothermal heat process and isothermal kinetic rate parameters has been developed to predict the degradation of ODAP in any nonisothermal heating process of known time temperature profiles.     

Solid-state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp T-3 to eliminate the neurotoxin β-ODAP without loss of nutritional value

The presence of a neurotoxic amino acid, 3-N-oxalyl-L-2,3-diaminopropanoic acid (β-ODAP), in the seeds of grass pea (Lathyrus sativus) is the cause of an irreversible spastic paraparesis, neurolathyrism, after over-consumption. This is a negative factor in an otherwise very tasty, nutritious, easily cultivated and hardy food crop in Asia and Africa. The reduction of β-ODAP to less than 10% of the original content has been reached by fermenting L sativas Jamalpur seeds with Aspergillus oryzae NRRL 1988 for 48 h, followed by fermentation with Rhizopus oligosporus sp T-3 for 48 h. Other nutritional qualities were also improved in the fermented seed meal: increased content of protein, higher amino acid scores for sulphur-containing and aromatic amino acids, better resistance to high temperature and to oxidation, and drastic reduction of the flatulence factors.     

两步固态法发酵降解山黧豆毒素的研究

从保存的菌种中筛选到B_2和B_(13)2株菌,通过2步固态发酵,在山黧豆培养基中先接菌株B_2培养3d (37℃),灭菌后再接菌株B_(13),培养3d(37℃),灭菌后用0.2 mol/L的HClO_4在0～4℃提取1h,然后利用2,4-二硝基氟苯(FDNB)为柱前衍生试剂,通过高效液相色谱(HPLC),检测了对照和处理中α,β-草酰氨基丙氨酸(ODAP)的含量及降解率。结果发现,对照中β-ODAP和α-ODAP平均含量分别为1.146 mg/g和0.653 mg/g,处理中β-ODAP和α-ODAP的平均含量分别为0.203 mg/g和0.0909 mg/g,处理中的β-ODAP和α-ODAP比对照中的β-ODAP和α-ODAP的平均含量降低了82.2%和86%,而且发酵后处理的蛋白含量明显高于对照。     

Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts

Partial substitution of wheat flour (Triticum aestivum) with vetch flour (Lathyrus sativus L) at the levels of 5, 10, 15 and 20 g/100 g was carried out to determine its influence on physico-chemical, rheological, nutritional and sensory characteristics of composite flour doughnuts. Commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts. Sensory and objective evaluations (weight, volume and specific volume) of doughnuts were carried out to evaluate the acceptability of doughnuts. Protein, lysine and trypsin inhibitor contents increased significantly (P<0.05) from 12.10 to 13.84 g/100 g, 2.46-3.58 g/100 g protein and 173 to 187 TIU/g on increasing the level of vetch flour from 0 to 15 g/100 g in the doughnuts, respectively. In vitro protein digestibility of doughnuts was also found to increase (71.8-76.3 g/100 g). It was inferred that doughnuts supplemented with vetch flour up to the level of 15 g/100 g were sensorily acceptable.     

山黧豆蛋白质分离同步制备淀粉的工艺条件优化

为探索山黧豆淀粉提取工艺条件,采用浸泡法与碱性蛋白酶酶解蛋白相结合的方法确定了提取山黧豆蛋白质同步制备淀粉的适宜工艺条件。结果表明：山黧豆浸泡法分离提取蛋白质的影响因素依次为浸泡料水比、pH值、浸泡温度,适宜的浸泡条件为浸泡料水比1：10、pH值10．5、温度55℃,蛋白质提取率可达64．88％;碱性蛋白酶酶解浸泡后山黧豆残粕中的残留蛋白,影响酶解效果的因素依次为酶用量、温度、时间、pH值,在碱性蛋白酶400U／g、60℃、120min、pH值10．5时酶解效果较好,最终淀粉成品中的蛋白质残留量低于0．70％。     

Reduction efficiency of the neurotoxin β‐ODAP in low‐toxin varieties of Lathyrus sativus seeds by solid state fermentation with Aspergillus oryzae and Rhizopus microsporus var chinensis

Solid state fermentation of several low‐toxin varieties of grass pea (Lathyrus sativus L) seeds with Aspergillus oryzae and Rhizopus microsporus var chinensis removed the neurotoxin β‐ODAP (3‐N‐oxalyl‐L ‐2,3‐diaminopropanoic acid) to a considerable degree from the seed meal. The detoxification efficiency was statistically significant and ranged from 52.4% (p < 0.01) to 82.2% (p < 0.001), which was lower than for a high‐toxin variety processed by the same fermentation procedure (94.8%, p < 0.001). While the content of β‐ODAP decreased, those of other free protein amino acids, especially glutamic acid, histidine, threonine, tyrosine, valine and lysine, increased dramatically in the fermented seeds. Efforts to remove the neurotoxin from Lathyrus sativus either by breeding or by food processing to obtain toxin‐free grass pea seeds have been made worldwide for several decades. The efficiencies of various reported processing methods are summarised and compared. © 2000 Society of Chemical Industry     

Detection of Lathyrus sativus in processed chickpea‐ and red gram‐based products by thin layer chromatography

Excessive consumption of Lathyrus sativus leads to crippling, irreversible paralysis of both lower limbs, mainly in males. This is attributed to the presence of a non‐protein amino acid, β‐N‐oxalyl‐L ‐2,3‐diaminopropionic acid or β‐N‐oxalylamino‐L ‐alanine. Using a thin layer chromatography method developed in our laboratory, adulteration of chickpea and red gram with L sativus in pressure‐cooked batters could be detected at levels of 100 and 200 g kg^?1 respectively. When processed as a curried liquid dal, L sativus could be detected at 200 g kg^?1 in chickpea and 100 g kg^?1 in red gram. Processing into fried bhajiyas resulted in a detection limit of 200 g kg^?1 in both red gram and chickpea. © 2003 Society of Chemical Industry