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P Morales, J De J Berrios, A Varela, C Burbano, C Cuadrado, M Muzquiz, M M Pedrosa
Novel snack-type functional foods based on extruded lentil flours could convey the related health benefit of their bioactive compounds, provide a gluten-free alternative to consumers, and potentially increase the consumption of pulses. Extrusion treatment promoted an increase in galactopinitol, ciceritol, raffinose, stachyose and total α-galactoside content, in most lentil flours. As α-galactosides may act as prebiotics, they could convey beneficial effects to human and monogastric animals. Conversely, extrusion significantly (p < 0...
September 2015: Food & Function
Jane Hubert, Sébastien Chollet, Sylvain Purson, Romain Reynaud, Dominique Harakat, Agathe Martinez, Jean-Marc Nuzillard, Jean-Hugues Renault
The aqueous-ethanolic extract of Tephrosia purpurea seeds is currently exploited in the cosmetic industry as a natural ingredient of skin lotions. The aim of this study was to chemically characterize this ingredient by combining centrifugal partition extraction (CPE) as a fractionation tool with two complementary identification approaches involving dereplication and computer-assisted structure elucidation. Following two rapid fractionations of the crude extract (2 g), seven major compounds namely, caffeic acid, quercetin-3-O-rutinoside, ethyl galactoside, ciceritol, stachyose, saccharose, and citric acid, were unambiguously identified within the CPE-generated simplified mixtures by a recently developed (13)C NMR-based dereplication method...
July 24, 2015: Journal of Natural Products
Bouthaina Ben Amor, Cécile Lamy, Patrice Andre, Karim Allaf
The study of the oligosaccharides extracted from Tephrosia purpurea seeds was undertaken using the instant controlled pressure drop (DIC) as a pre-treatment prior to conventional solvent extraction. This DIC procedure provided structural modification in terms of expansion, higher porosity and improvement of specific surface area; diffusion of solvent inside such seeds and availability of oligosaccharides increase notably. In this paper, we investigated and quantified the impact of the different DIC operative parameters on the yields of ciceritol and stachyose extracted from T...
December 12, 2008: Journal of Chromatography. A
María A Martín-Cabrejas, Yolanda Aguilera, Vanesa Benítez, Esperanza Molla, Francisco J López-Andréu, Rosa M Esteban
The effects of soaking, cooking, and industrial dehydration treatments on soluble carbohydrates, including raffinose family oligosaccharides (RFOs), and also on total dietary fiber (TDF), insoluble dietary fiber (IDF), and soluble (SDF) dietary fiber fractions were studied in legumes (lentil and chickpea). Ciceritol and stachyose were the main alpha-galactosides for chickpea and lentil, respectively. The processing involved a drastic reduction of soluble carbohydrates of these legumes, 85% in the case of lentil and 57% in the case of chickpea...
October 4, 2006: Journal of Agricultural and Food Chemistry
G Hoch, T Peterbauer, A Richter
Stachyose synthase (STS) (EC was purified 313-fold from mature seeds of lentil. The final preparation had a specific activity of 9.09 nkat stachyose formed per milligram of protein. The enzyme was a monomeric protein with a molecular mass of 88.6 kDa (SDS-PAGE) and an isoelectric point of 4.8 (chromatofocusing). Western analysis revealed cross-reactivity of polyclonal antibodies raised against STS from adzuki bean with the lentil enzyme. The purified enzyme catalyzed a range of different galactosyl transfer reactions...
June 1, 1999: Archives of Biochemistry and Biophysics
J Frias, C Diaz-Pollan, C L Hedley, C Vidal-Valverde
The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) on the level of monosaccharides, disaccharides and alpha-galactosides (raffinose, ciceritol and stachyose) was investigated. The total soluble sugar content corresponded to about 9% of the mature seed weight, about 65% of which was alpha-galactosides. Germination brought about a large decrease in alpha-galactosides: 18% to 40% losses after 3 days and 100% after 6 days. However, glucose, which was not detected in ungerminated seeds, as well as fructose and sucrose gradually increased during germination...
January 1996: Zeitschrift Für Lebensmittel-Untersuchung und -Forschung
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