Effect of Instant Controlled Pressure-Drop on the Non-Nutritional Compounds of Seeds and Sprouts of Common Black Bean (Phaseolus vulgaris L.).

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Biochemical analysis of antimicrobial peptides in two different Capsicum genotypes after fruit infection by Colletotrichum gloeosporioides.

There are several phytosanitary problems that have been causing serious damage to the Capsicum crops, including anthracnose. Upon attack by certain pathogens, various protein molecules are produced, which are known as proteins related to pathogenesis (PR proteins), including antimicrobial peptides such as protease inhibitors, defensins and lipid transfer proteins (LTPs). The objective of this work is to identify antimicrobial proteins and/or peptides of two genotypes from Capsicum annuum fruits infected with Colletotrichum gloeosporioides The fungus was inoculated into Capsicum fruits by the deposition of a spore suspension (106 conidia ml-1), and after 24 and 48 h intervals, the fruits were removed from the humid chamber and subjected to a protein extraction process. Protein analysis of the extracts was performed by tricine gel electrophoresis and Western blotting. The distinctive bands between genotypes in the electrophoresis profiles were subjected to mass spectrometry sequencing. Trypsin inhibition assays, reverse zymographic detection of protease inhibition and ß-1,3-glucanase activity assays were also performed and extracts were also tested for their ability to inhibit the growth of C. gloeosporioides fungi 'in vitro' There were several low molecular weight proteins in all treated samples, and some treatments in which antimicrobial peptides such as defensin, lipid transfer protein (LTP) and protease inhibitor have been identified. It was shown that the green fruits are more responsive to infection, showing the production of antimicrobial peptides in response to injury and inoculation of the fungus, what did not occur in ripe fruits under any treatment.

Immobilization of antimicrobial trypsin inhibitors onto cashew gum polysaccharide/PVA films.

In this work, films produced by blending cashew gum polysaccharide (CGP) with PVA were used as support for immobilization of trypsin inhibitors with antimicrobial activity obtained from Platypodium elegans (PeTI) and Inga laurina (ILTI). The produced films had a homogeneous macroscopic surface with an absence of bubbles and cracks. SEM of CGP/PVA confirmed the porous structure of these materials, being observed a high incidence of pores with a diameter ranging from 0.4 to 7 µm after swelling in a solution with basic pH. CGP/PVA-F2 presented improved mechanical properties when compared with CGP/PVA-F1, showing higher values of tensile strength and elongation. Results from immobilization efficiency proved that both CGP/PVA formulations were able to entrap trypsin inhibitors. However, the inhibitory activity of the immobilized PeTI was two-fold higher than that observed for ILTI, independently of the film formulation. The release profile of PeTI was similar in both formulations, with an increase in the amount of released inhibitor as a function of time. For ILTI, the CGP/PVA-F2 presented higher release than that from CGP/PVA-F1, achieving a maximum release after 720 min. Also, the released inhibitors showed high stability after 24 h of storage. This study confirmed that CGP/PVA films are versatile and efficient materials to be used as support for immobilization of biomolecules.

Resistance of maize cultivars to Sitophilus zeamais (Coleoptera: Curculionidae) / Resistência de cultivares de milho a Sitophilus zeamais (Coleoptera: Curculionidae)

Five Zea mays cultivars (BRS Caatingueiro, BRS Gorutuba, BRS Sertanejo, BRS Asa Branca and BR 106) were evaluated considering their effect on the nutrition of the maize weevil Sitophilus zeamais, by analysis of total protein in adult fed with these cultivars and for the presence of lectins and trypsin inhibitors in grains. In addition, free-choice and no-choice assays were performed to investigate the resistance of grains of the Z. mays cultivars to an attack by S. zeamais. The BR 106 cultivar showed the lowest susceptibility index, followed by BRS Caatingueiro, BRS Asa Branca, BRS Sertanejo and BRS Gorutuba. The number of emerged adults in the Z. mays cultivars ranged from 213.17 to 74.0, and the lowest number of insects was recorded for the BR 106 cultivar. The insects were able to feed on grains of all cultivars, but the BR 106 cultivar showed the least reduction in dried biomass. Lectins were detected in extracts from BR 106, BRS Asa Branca, BRS Sertanejo and BRS Gorutuba, and the highest activity was shown by BR 106. The lowest protein assimilation was detected in the insects from treatments with BRS Asa Branca. The extracts from all cultivars were able to inhibit the activity of bovine trypsin, but this effect was not related to the resistance degree of Z. mays cultivars. The results suggest the resistance of BR 160 to the attack of S. zeamais, as well as indicating that the presence of lectin in the grains is the cause of this resistance.(AU)

Foram avaliadas cinco cultivares de Zea mays (BRS Caatingueiro, BRS Gorutuba, BRS Sertanejo, BRS Asa Branca e BR 106) e seu efeito na nutrição do gorgulho-do-milho Sitophilus zeamais, por meio da análise de proteína total em adultos alimentados com esses cultivares e a presença de lectinas e inibidores da tripsina nos grãos. Além disso, foram realizados ensaios com e sem chance de escolha para investigar a resistência dos cultivares de Z. mays ao ataque de S. zeamais. O cultivar BR 106 apresentou o menor índice de susceptibilidade, seguido por BRS Caatingueiro, BRS Asa Branca, BRS Sertanejo e BRS Gorutuba. O número de adultos emergidos nos cultivares de Z. mays variou de 213,17 a 74,0, e o menor número de insetos foi registrado para o cultivar BR 106. Os insetos foram capazes de se alimentar de todos os cultivares, no entanto, o BR 106 mostrou a menor redução na biomassa seca. As lectinas foram detectadas em extratos de BR 106, BRS Asa Branca, BRS Sertanejo e BRS Gorutuba, e a maior atividade foi demonstrada pela BR 106. A menor assimilação de proteína foi detectada nos insetos que se alimentaram com BRS Asa Branca. Os extratos de todos os cultivares foram capazes de inibir a atividade da tripsina bovina, mas esse efeito não está correlacionado ao grau de resistência dos cultivares de Z. mays. Os resultados sugerem a resistência da BR 160 ao ataque de S. zeamais, além de indicar que a presença de lectina nos grãos é a causa dessa resistência.(AU)

Resistance of maize cultivars to Sitophilus zeamais (Coleoptera: Curculionidae) / Resistência de cultivares de milho a Sitophilus zeamais (Coleoptera: Curculionidae)

Five Zea mays cultivars (BRS Caatingueiro, BRS Gorutuba, BRS Sertanejo, BRS Asa Branca and BR 106) were evaluated considering their effect on the nutrition of the maize weevil Sitophilus zeamais, by analysis of total protein in adult fed with these cultivars and for the presence of lectins and trypsin inhibitors in grains. In addition, free-choice and no-choice assays were performed to investigate the resistance of grains of the Z. mays cultivars to an attack by S. zeamais. The BR 106 cultivar showed the lowest susceptibility index, followed by BRS Caatingueiro, BRS Asa Branca, BRS Sertanejo and BRS Gorutuba. The number of emerged adults in the Z. mays cultivars ranged from 213.17 to 74.0, and the lowest number of insects was recorded for the BR 106 cultivar. The insects were able to feed on grains of all cultivars, but the BR 106 cultivar showed the least reduction in dried biomass. Lectins were detected in extracts from BR 106, BRS Asa Branca, BRS Sertanejo and BRS Gorutuba, and the highest activity was shown by BR 106. The lowest protein assimilation was detected in the insects from treatments with BRS Asa Branca. The extracts from all cultivars were able to inhibit the activity of bovine trypsin, but this effect was not related to the resistance degree of Z. mays cultivars. The results suggest the resistance of BR 160 to the attack of S. zeamais, as well as indicating that the presence of lectin in the grains is the cause of this resistance.(AU)

Foram avaliadas cinco cultivares de Zea mays (BRS Caatingueiro, BRS Gorutuba, BRS Sertanejo, BRS Asa Branca e BR 106) e seu efeito na nutrição do gorgulho-do-milho Sitophilus zeamais, por meio da análise de proteína total em adultos alimentados com esses cultivares e a presença de lectinas e inibidores da tripsina nos grãos. Além disso, foram realizados ensaios com e sem chance de escolha para investigar a resistência dos cultivares de Z. mays ao ataque de S. zeamais. O cultivar BR 106 apresentou o menor índice de susceptibilidade, seguido por BRS Caatingueiro, BRS Asa Branca, BRS Sertanejo e BRS Gorutuba. O número de adultos emergidos nos cultivares de Z. mays variou de 213,17 a 74,0, e o menor número de insetos foi registrado para o cultivar BR 106. Os insetos foram capazes de se alimentar de todos os cultivares, no entanto, o BR 106 mostrou a menor redução na biomassa seca. As lectinas foram detectadas em extratos de BR 106, BRS Asa Branca, BRS Sertanejo e BRS Gorutuba, e a maior atividade foi demonstrada pela BR 106. A menor assimilação de proteína foi detectada nos insetos que se alimentaram com BRS Asa Branca. Os extratos de todos os cultivares foram capazes de inibir a atividade da tripsina bovina, mas esse efeito não está correlacionado ao grau de resistência dos cultivares de Z. mays. Os resultados sugerem a resistência da BR 160 ao ataque de S. zeamais, além de indicar que a presença de lectina nos grãos é a causa dessa resistência.(AU)

Composición química e indicadores de calidad del frijol de soya (Glycine max) integral procesado con vapor para la alimentación de aves y cerdos / Chemical composition and quality indicators of full-fat soybean steam processed for poultry and swine feeding

Este estudio se realizó para determinar la composición química e indicadores de calidad del frijol de soya (Glycine max) integral (FSI) procesado con vapor en un autoclave bajo condiciones estándares de trabajo a 2,30 bar de presión a 103°C/30 min. Se tomaron seis muestras después del procesamiento de cada uno de tres lotes de soya provenientes de Estados Unidos. Se obtuvo la media por lote y general para cada variable con el error estándar (± EE). Las medias generales de materia seca, proteína, grasa, fibra, ceniza, Ca y P (g/100 g) y energía bruta (kcal/kg) fueron 91,40±0,40; 36,82±0,18; 20,88±0,49; 6,69±0,21; 4,80±0,05; 0,30±0,06; 0,53±0,006 y 5732±44,14, respectivamente. Hubo variaciones entre lotes para materia seca, P (P<0,01), fibra, ceniza y energía bruta (P≤0,05). Se observó predominio de lisina, arginina y leucina cuyas medias generales fueron 2,26±0,01; 2,70±0,01 y 2,81±0,01, respectivamente. Los ácidos grasos predominantes fueron oleico y linoleico con medias generales (g/100g) de 21,65±0,12 y 51,07±0,13, respectivamente. Se observaron variaciones (P≤0,01) entre lotes en la acidez y en los índices de saponificación, yodo y acidez. Las medias generales para inhibidores de tripsina, solubilidad de la proteína en KOH, actividad de ureasa y lisina reactiva fueron 3,04 ± 0,36 mg/g de muestra; 80,29 ± 1,09%; 0,05 ± 0,01% y 1,87±0,06%, respectivamente. Aunque hubo variaciones entre lotes para algunos componentes e indicadores de calidad, el FSI procesado con vapor es una fuente proteica de buena calidad, con buen contenido de lisina, grasa, energía bruta y ácidos grasos esenciales para la alimentación de aves y cerdos(AU)

This study was conducted to determine the chemical composition and quality indicators of full-fat soybean (Glycine max) (FFSB) steam processed in an autoclave under standard contitions of work of 2.30 bar of pressure and 103°C/30 min. Six samples were taken after the processing of each of three soybean batches from the United States. The average was obtained by batch and overall for each variable with the standard error of the mean (± SEM). The total averages of dry matter, protein, fat, fiber, ash, Ca and P (g/100g) and gross energy (kcal/kg) were 91.40±0.40, 36.82 ± 0.18; 20.88±0.49, 6.69 ± 0.21, 4.80±0,05, 0.30±0.06, 0.53±0.006, and 5732±44.14, respectively. There were variations among batches for dry matter, P (P<0.01), fiber, ash and gross energy (P≤0.05). There was a predominance of lysine, arginine and leucine (g/100 g) with average of 2.26±0.01, 2.70±0.01 and 2.81±0.01, respectively. The predominant fatty acids (g/100 g) were oleic and linoleic with general averages of 21.65 ± 0.12 and 51.07 ± 0.13, respectively. There were variations (P≤0.01) among batches in acidity and saponification, iodine and acidity index. The average for trypsin inhibitors, protein solubility in KOH, urease activity and reactive lysine were 3.04 ± 0.36 mg/g of sample; 80.29 ± 1.09%, 0.05 ± 0.01% y 1.87±0.06%, respectively. Although there were variations among batches for some components and quaility indicators, the FFSB steam processed is a protein source of good quality with good content of lysine, fat, gross energy and essential fatty acids for feeding poultry and swine(AU)

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors.

The aim of this paper was to evaluate the effect of the thermal treatment of whole soybean flour (WSF) on the conversion of isoflavones and the inactivation of trypsin inhibitors. Soybeans were ground and whole soybean flour was obtained and subjected to heat treatment in an oven for 10, 15 and 20min at 100, 150 and 200°C according to a 3(2) experimental design. The response functions were taken to be the contents of different isoflavone forms and the residual activity of trypsin inhibitors. The thermal treatment in the oven altered the content and profile of the different isoflavones forms. At 200°C for 20min, there was a higher conversion of malonylglycosides to acetylglycosides, ß-glycosides and aglycones and a significant reduction in the activity of trypsin inhibitors. Mathematical models were established to estimate the process parameters in obtaining the WSF with isoflavone conversions and reductions in trypsin inhibitor activity.

Presença de inibidores de proteases em amostras comerciais de “faseolaminas” utilizadas como bloqueadores de carboidratos e os riscos à saúde / Occurrence of proteases inhibitors in commercial samples of “phaseolamins” used as carbohydrate blockers and the health risks

Foi investigada a veiculação de inibidores de proteases, concomitante ao consumo de “faseolamina”, cuja ingestão diária e de maneira prolongada poderia estar associada ao risco no desenvolvimento de alterações morfológicas e metabólicas de pâncreas. Dez amostras foram obtidas em farmácias de manipulação no município de Uberaba – MG, as quais são comercializadas na forma de cápsulas como “faseolamina”e uma como “farinha de feijão branco”, além de amostra de farinha preparada a partir da trituração de feijões brancos (Phaseolus vulgaris) obtidos comercialmente, sem qualquer processamento. Estas amostras foram analisadas efetuando-se a determinação de atividade de inibidores de tripsina, a determinação de proteínas totais e de atividade de inibição de amilase. Todas as amostras estudadas apresentaram atividades de inibição de tripsina, porém com baixa ou mesmo inexistente inibição de amilase; e em algumas amostras foi detectada concentração de proteínas muito inferior ao esperado. Uma vez observada a presença de atividade de inibição de tripsina em todas as amostras estudadas, e pela inexistência de níveis seguros de consumo estabelecidos para o ser humano, e ainda baseando-se nos trabalhos sobre associação de ingestão prolongada destes inibidores com alterações de atividade pancreática, o consumo destes “bloqueadores de carboidratos” deveria ser melhor controlado.

This study aimed at verifying the risk in developing the metabolic and morphological changes inpancreas, owing to the use of daily and prolonged consumption of protease inhibitors in conjunctionwith “phaseolamine”. Ten samples were obtained from drugstores in the city of Uberaba – MG, soldas “phaseolamine” and one known as “white bean flour”, and also one flour sample produced fromcommercial white beans (Phaseolus vulgaris) without any processing. These samples were analyzedby determining the activity of trypsin inhibitors, the total protein and the amylase inhibition activity.Trypsin inhibition activity was found in all of analyzed samples; however, the amylase inhibition activitywas low, and in some samples the protein concentration was much lower than expected. Seeing that thetrypsin inhibitory activity was detected in all of analyzed samples, and considering that the prolongedingestion of these inhibitors might cause activity changes in pancreas, the consumption of these types of“carbohydrate blockers” should be deeply discussed, since the safe amounts of these compounds have notbeen established for humans consumption yet.