Persistence of nonprotein seed amino acid s-(β-carboxyethyl)-cysteine in young leaves ofCalliandra rubescens Ecological implications

The insecticidal nonprotein amino acid S-(-carboxyethyl)-cysteine (S-CEC) is the major free amino acid in the seeds of severalCalliandra spp. where it accounts for up to 2.9 % of dry weight. Lesser amounts of other related S-containing amino acids and an array of nonprotein imino acids derived from pipecolic acid are other constituents. High concentrations of imino acids, which also show insecticidal activity, are maintained in the mature leaves, but sulfur compounds are lacking. In this study the disappearance of S-CEC from the germinating seeds and young seedlings ofC. rubescens was monitored over time. After 10 weeks, S-CEC continues to be found in high concentrations in the stems and new leaves. As young leaves mature, sulfur compounds quickly decrease in concentration. Traces of S-CEC are found in new leaves of plants up to nine months after germination. Whether high concentration of S-CEC in young leaves is due to transportation from the seed or de novo synthesis is unclear. The ecological implications are discussed.     

Characterization of yam bean (Pachyrhizus spp.) Seeds as potential sources of high palmitic acid oil

Seeds from 22 accessions of the yam bean species Pachyrhizus ahipa (14 accessions), P. erosus (5), and P. tuberosus (3) were investigated for oil and protein contents, fatty acid composition of the seed oil, and the total tocopherol content and composition. Plants from the accessions were grown under greenhouse conditions during one (P. erosus and P. tuberosus) or two years (P. ahipa). The pattern of the investigated seed quality traits was very similar in the three species. Yam bean seeds were characterized by high oil (from about 20 to 28% in one environment) and protein contents (from about 23 to 34%). Seed oil contained high concentrations of palmitic (from about 25 to 30% of the total fatty acids), oleic (21 to 29%), and linoleic acids (35 to 40%). Levels of linolenic acid were very low, from about 1.0 to 2.5%. Total tocopherol content was relatively low in P. erosus (from 249 to 585 mg kg⁻¹ oil) and P. tuberosus (from 260 to 312 mg kg⁻¹ oil) compared with the levels found in P. ahipa grown under identical conditions (508 to 858 mg kg⁻¹ oil). In all the samples, γ-tocopherol was predominant, accounting for more than 90% of the total tocopherol content. The combination of high oil and protein contents, together with high palmitic acid, low linolenic acid, and high γ-tocopherol concentration, makes these crops an interesting alternative as sources of high palmitic acid oil for the food industry.     

Effects of decomposing rice straw on growth of and nitrogen fixation byRhizobium

Five phenolic compounds produced by decomposing rice straw and sterile extracts of decomposing rice straw in soil were very inhibitory to growth of three strains ofRhizobium. The effects were additive and in several instances synergistic. The phenolic compounds also reduced nodule numbers and hemoglobin content of the nodules in two bean (Phaseolus vulgaris) varieties. Extracts of decomposing rice straw in soil (same concentration as in the soil) significantly reduced N₂ fixation (acetylene reduction) in Bush Black Seeded beans. This may explain in part the great reduction in soybean yields in Taiwan following rice crops when the rice stubble is left in the field.     

部分加工及烹饪方法对豆类食物功效的影响浅析

豆类食物(大豆类、杂豆类)及制品在烹饪中应用广泛,其性能、功效在加工、烹饪过程中有所改变,寻找其规律,对其合理加工及烹饪是充分利用食物对人体健康作用的基本法则。文章整理和归纳了古籍中关于烹饪加工对豆类食物性能改变的记载,并尝试借鉴西方营养学对于食物营养素受加工、烹饪的影响进行解释,以期更好地把握豆类食物的合理烹饪。     

Chemical composition,sensory and cooking quality evaluation of durum wheat spaghetti enriched with pea flour

The goal of the study was to obtain spaghetti enriched with pea flour with sensory properties close to conventional pasta. To this aim, the study has been organised in two subsequent trials. In the first, the pea flour amount added to the spaghetti was continuously increased until the overall sensory quality reached its threshold value (pea flour concentration = 15%). In fact, the spaghetti samples supplemented with 15% pea flour (15%S‐P) showed less elasticity, unpleasant colour and higher firmness compared to the control sample (CTRL). The second step was aimed to improve the overall sensory quality of the 15%S‐P spaghetti by means of guar gum (GUAR). The sample with GUAR (15%S‐P/GUAR) showed a pleasant colour, odour and taste. Furthermore, the 15%S‐P/GUAR sample recorded a low starch digestibility value (i.e. 54) and a higher soluble fibre content with respect to the 15%S‐P sample.     

A comprehensive meta-analysis on evidence of Mediterranean diet and cardiovascular disease: Are individual components equal?

Many studies have reported that higher adherence to Mediterranean diet may decrease cardiovascular disease (CVD) incidence and mortality. We performed a meta-analysis to explore the association in prospective studies and randomized control trials (RCTs) between Mediterranean diet adherence and CVD incidence and mortality. The PubMed database was searched up to June 2014. A total of 17 studies were extracted and 11 qualified for the quantitative analysis. Individuals in the highest quantile of adherence to the diet had lower incidence [relative risk (RR): 0.76, 95% confidence intervals (CI): 0.68, 0.83] and mortality (RR: 0.76, 95% CI: 0.68, 0.83) from CVD compared to those least adherent. A significant reduction of risk was found also for coronary heart disease (CHD) (RR: 0.72, 95% CI: 0.60, 0.86), myocardial infarction (MI) (RR: 0.67; 95% CI: 0.54, 0.83), and stroke (RR: 0.76; 95% CI: 0.60, 0.96) incidence. Pooled analyses of individual components of the diet revealed that the protective effects of the diet appear to be most attributable to olive oil, fruits, vegetables, and legumes. An average reduced risk of 40% for the aforementioned outcomes has been retrieved when pooling results of RCTs. A Mediterranean dietary pattern is associated with lower risks of CVD incidence and mortality, including CHD and MI. The relative effects of specific food groups should be further investigated.     

Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice‐containing samples and an increase in solubility in corn‐containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8–85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack‐type products and described in the literature.     

Drying method and origin of standard affect condensed tannin (CT) concentrations in perennial herbaceous legumes using simplified butanol‐HCl CT analysis

BACKGROUND: Several factors affect condensed tannin (CT) levels in plants and accuracy of the butanol‐HCl assay for total CT. Six native, perennial, herbaceous legumes from Texas were harvested at three stages of growth over a growing season; young vegetation, initial flowering, and late season. The samples were subjected to oven‐drying and freeze‐drying and analyzed for extractable (ECT), protein‐bound (PBCT), and fiber‐bound (FBCT) CT using a butanol‐HCl procedure, comparing several types of purified CT as standards. RESULTS: There was a wide range of CT concentration in the legumes, but little change in ECT and total (TCT) tannin concentrations over the growing season. Oven‐drying decreased (P < 0.05) ECT and increased (P < 0.05) PBCT and FBCT concentrations compared with freeze‐drying, but both methods ranked the forages similarly throughout the growing season relative to TCT. Quebracho tannin as a standard increased CT values for the forages compared with purified legume CT standards, but all standards ranked the forages similarly relative to tannin concentration. Modifications to the procedure increased speed and ease of using the CT analysis method. CONCLUSION: Quantitative CT values have limited value except to allow a relative ranking of forages. Selection of appropriate standards is important in providing realistic CT values. Improvements in the total (extractable + bound) CT analysis method will allow wider use of this procedure. Although ECT and TCT values changed little in native legumes over a growing season, biological activity and potential nutritional/medicinal benefits of CT in these plants needs further evaluation. Copyright © 2008 Society of Chemical Industry     

Oil Absorption and Sensory Properties of a Snack Food from Chickpea Genotypes

Among the commonly consumed grain legumes the score on general acceptability of a snack food (seviya) was the highest for that from chickpea (Cicer arietinum L.) followed by lentil, pigeonpea and green gram, whereas the oil absorption by the product was highest for lentil followed by black gram, chickpea, and green gram. Different methods of dehulling did not cause any notable effects on oil absorption of chickpea seviya. The flour particle size, starch, and protein contents significantly influenced oil absorption of seviya. The oil absorption of the product differed significantly among genotypes, but clear cut differences were not found between desi and kabuli groups of chickpea genotypes.