Inhibitory activity of salivary glycoproteins on phytohemagglutins (PHA): Possible molecules to enhance nutritional quality of red kidney beans

2018 ◽  
Author(s):  
Vishwanath B. Chachadi ◽  
Tejashwini R. Nayanegali ◽  
Bharamappa G. Pujari ◽  
Lakshmi V. Umarji ◽  
Vasundhara Budyhalamath ◽  
...  
Keyword(s):  
Ammonium Sulphate ◽  
Nutritional Quality ◽  
Gel Filtration ◽  
Human Saliva ◽  
Health Concern ◽  
Ammonium Sulphate Precipitation ◽  
Kidney Beans ◽  
Red Kidney Beans ◽  
Inhibitory Molecules

Food allergy caused by red kidney bean (Phaseolus vulgaris L.) is of serious health concern and is mainly due to its phytohemagglutinins (PHA) content. PHA can enter the circulation after oral uptake and cause IgE mediated allergy. However, studies describing enhancement of nutritional quality of red kidney beans by targeting PHA are not reported. This study was carried out to identify, PHA-inhibitory molecules present in saliva secretions. Results describe that PHA can be effectively inhibited by salivary glycoproteins. Fractionation of salivary proteins by ammonium sulphate precipitation revealed that, PHA-inhibitory proteins can be specifically precipitated at 30-60% of ammonium sulphate saturation. Gel filtration chromatography and lectin-blot analysis of 30-60% ammonium sulphate fraction suggest that only high molecular weight glycoproteins can act as potent inhibitors of PHA. In conclusion, human saliva secretions contain inhibitory glycoproteins which can be used to inhibit PHA effectively. If these glycoproteins are purified to homogeneity, can be used as potent food supplements in order to neutralize allergic potential of PHA, thus increasing the nutritional value of red kidney beans.

scholarly journals Understanding the Relationships Between the Consumer Perception on Food Risks, Quality, and Safety Indicators of Braised Meat Sold in “Dibiterie” Restaurants in Dakar, Senegal

2021 ◽  
Vol 8 ◽  
Author(s):  
Malik Orou Seko ◽  
Walter Ossebi ◽  
Nibangue Laré ◽  
Bassirou Bonfoh
Keyword(s):  
Latent Variables ◽  
Nutritional Quality ◽  
Structural Equation ◽  
Small Ruminants ◽  
Consumer Perception ◽  
Health Concern ◽  
Human Consumption ◽  
Quality And Safety ◽  
Potential Health

Dibiteries are restaurants that sell braised meat of small ruminants and sometimes chicken. Current microbiological data indicate that the products sold are sometimes contaminated with pathogenic microorganisms exceeding the quality standards recommended for human consumption, hence a real public health concern. Despite the lack of hygiene, these establishments continue to thrive in the Senegalese food ecosystem. However, very few studies have analyzed the socio-economic motivations and risk representations of these populations who participate in the growing demand for meat from dibiteries. The main objective is to understand the relationships between consumer perception of food risks, quality, and safety indicators of braised meat sold in Dibiteries in Dakar. A total of 479 people from 404 households in the Dakar region were randomly selected and surveyed on the consumption of dibiterie meat using a structured questionnaire. The questionnaire allowed to measure the relative importance given by each interviewee to the indicators related to the risk of food infection, and the quality and safety of dibiterie meat. The structural equation model was used to design the paths and analyze the relationships. Of the 479 people interviewed, 291 people consumed dibiterie meat. Only 16% of consumers strongly perceive the quality and safety of meat. This strong perception has been positively associated with monthly food expenditure, while the age of consumers explained it negatively. Among the latent variables identified, the perceived price effect and the dibiteries' expertise were positively related to the perception on the safety and the perception on the nutritional quality of the product. The nutritional quality of the product had negatively impacted the risks of food infection perceived by consumers. The results of this study suggest the strengthening of hygiene standards in dibiteries and the awareness of consumers, especially young people, about the potential health risks associated with the consumption of dibiterie meat. Further work on willingness to pay to improve the safety of dibiterie meat is needed.

Fermentative Production, Purification and Characterization of Nisin

2008 ◽  
Vol 4 (5) ◽  
Author(s):  
Swapnali S Gujarathi ◽  
Sandip B. Bankar ◽  
Laxmi A. Ananthanarayan
Keyword(s):  
Ammonium Sulphate ◽  
Hydrophobic Interaction ◽  
Orthogonal Array ◽  
Gel Filtration ◽  
Statistical Design ◽  
Temperature Stability ◽  
Gel Chromatography ◽  
Purification And Characterization ◽  
Ammonium Sulphate Precipitation

Bacteriocins are bactericidal or bacteriostatic in action and active against closely related species. Nisin is the bacteriocin produced by the lactic acid bacteria (LAB). Nisin is a small (3353 Da), cationic, hydrophobic, and 34-amino acid peptide. It is used in products such as pasteurized processed cheese, salad dressing, and liquid whole eggs to inhibit the growth of Gram-positive microorganisms including Listeria monocytogenes. The objective of the present work was to study production, purification and characterization of nisin. The production of nisin was carried out using Lactococcus lactis subsp lactis MTCC 440 by one-factor-at-a-time method and statistical design (Orthogonal array). Purification was carried out using ammonium sulphate precipitation followed by hydrophobic interaction and gel chromatography. Characterization was done for pH and temperature stability. The activity of nisin after one factor at a time optimization was found to be 5120 AU/ml. The activity of the nisin increased to 6800 AU/ml after optimization by Orthogonal Array design. Ammonium sulphate precipitation gives good yield of nisin with 60 to 80% saturation with 2.52 fold purity. The overall purification by hydrophobic interaction and gel filtration chromatography was 10.87 fold with 50.84% yield and 8.8 fold with 49.65% yield as compared to crude broth respectively.

scholarly journals Use of Branded Food Composition Databases for the Exploitation of Food Fortification Practices: A Case Study on Vitamin D in the Slovenian Food Supply

2022 ◽  
Vol 8 ◽  
Author(s):  
Sanja Krušič ◽  
Maša Hribar ◽  
Edvina Hafner ◽  
Katja Žmitek ◽  
Igor Pravst
Keyword(s):  
Vitamin D ◽  
Nutritional Quality ◽  
Food Composition ◽  
Health Concern ◽  
Food Fortification ◽  
Average Content ◽  
Breakfast Cereals ◽  
Sales Data

Vitamin D deficiency is a worldwide public health concern, which can be addressed with voluntary or mandatory food fortification. The aim of this study was to determine if branded food composition databases can be used to investigate voluntary fortification practices. A case study was conducted using two nationally representative cross-sectional datasets of branded foods in Slovenia, collected in 2017 and 2020, and yearly sales data. Using food labeling data we investigated prevalence of fortification and average vitamin D content, while nutrient profiling was used to investigate overall nutritional quality of the foods. In both datasets, the highest prevalence of vitamin D fortification was observed in meal replacements (78% in 2017; 100% in 2020) and in margarine, corresponding to high market share. Other food categories commonly fortified with vitamin D are breakfast cereals (5% in 2017; 6% in 2020), yogurts and their imitates (5% in 2017; 4% in 2020), and baby foods (18% in both years). The highest declared average content of vitamin D was observed in margarine and foods for specific dietary use (7–8 μg/100g), followed by breakfast cereals (4 μg/100g), while the average content in other foods was below 2 μg/100g. Only minor differences were observed between 2017 and 2020. Major food-category differences were also observed in comparison of the overall nutritional quality of the fortified foods; higher overall nutritional quality was only observed in fortified margarine. Our study showed that branded food composition databases are extremely useful resources for the investigation and monitoring of fortification practices, particularly if sales data can also be used. In the absence of mandatory or recommended fortification in Slovenia, very few manufacturers decide to add vitamin D, and even when this is the case, such products are commonly niche foods with lower market shares. We observed exceptions in imported foods, which can be subject to fortification policies introduced in other countries.

scholarly journals Biobleaching of Industrial Important Dyes with Peroxidase Partially Purified from Garlic

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Akudo Chigozirim Osuji ◽  
Sabinus Oscar O. Eze ◽  
Emmanuel Emeka Osayi ◽  
Ferdinand Chiemeka Chilaka
Keyword(s):  
Ammonium Sulphate ◽  
Specific Activity ◽  
Low Cost ◽  
Gel Filtration ◽  
Enzyme Concentration ◽  
Gel Filtration Chromatography ◽  
Vat Dyes ◽  
Ammonium Sulphate Precipitation ◽  
Ph Range ◽  
Better Than

An acidic peroxidase was extracted from garlic (Allium sativum) and was partially purified threefold by ammonium sulphate precipitation, dialysis, and gel filtration chromatography using sephadex G-200. The specific activity of the enzyme increased from 4.89 U/mg after ammonium sulphate precipitation to 25.26 U/mg after gel filtration chromatography. The optimum temperature and pH of the enzyme were 50°C and 5.0, respectively. The Km andVmaxfor H2O2and o-dianisidine were 0.026 mM and 0.8 U/min, and 25 mM and 0.75 U/min, respectively. Peroxidase from garlic was effective in decolourizing Vat Yellow 2, Vat Orange 11, and Vat Black 27 better than Vat Green 9 dye. For all the parameters monitored, the decolourization was more effective at a pH range, temperature, H2O2concentration, and enzyme concentration of 4.5–5.0, 50°C, 0.6 mM, and 0.20 U/mL, respectively. The observed properties of the enzyme together with its low cost of extraction (from local sources) show the potential of this enzyme for practical application in industrial wastewater treatment especially with hydrogen peroxide. These Vat dyes also exhibited potentials of acting as peroxidase inhibitors at alkaline pH range.

scholarly journals Purification of NADP-Isocitrate dehydrogenase from Red Kidney beans (Phaseolus vulgaris rogue)

2010 ◽  
Vol 4 (1) ◽  
pp. 61-72
Author(s):  
Mukaram Shikara ◽  
Hiba Muneer Al-Khafagi ◽  
Wasnaa H. Faris
Keyword(s):  
Phaseolus Vulgaris ◽  
Isocitrate Dehydrogenase ◽  
Deae Cellulose ◽  
Nicotinamide Adenine Dinucleotide Phosphate ◽  
Optimum Temperature ◽  
Ammonium Sulphate Precipitation ◽  
Kidney Beans ◽  
Optimum Ph ◽  
Murashige Skoog ◽  
Red Kidney Beans

Nicotinamide adenine dinucleotide phosphate-dependent isocitrate dehydrogenase (NADP+-IDH; EC 1.1.1.42) was extracted from red kidney beans (Phaseolus vulgaris.) after the beans were placed into Murashige-Skoog medium and incubated under continuous white light (110 μmol photon m−2 s−1), then filtered, centrifuged and the supernatant was used for purification. The enzyme purified using ammonium sulphate precipitation, DEAE-cellulose and Matrex Bio red A (dye-ligand-chromatography) techniques, and exhibits several bands through electrophoresis, with one band corresponds to the IDH activity. Km values for the enzyme was 55.71± 4.56 x 10-6M. The enzyme has an optimum pH at 8.5, and optimum temperature at 30°C. The enzyme can be stable at RT (about 25°C) for 180min, but the activity disappears at 400min. Enzyme activity appears to be independent of divalent metals in deionized water, but the addition of Mg+2 and Mn+2 by 4.5 and 2-folds respectively. The purified enzyme was injected into white rabbits to raise an antiserum against NADP+-IDH. The specificity of the antiserum was assayed by its ability to decrease the NADP+-IDH activity present in the extract. NADP+-IDH activity decreased when the extract was incubated with increasing volumes of the antiserum obtained.

scholarly journals Quality of Canned `Ruddy' Kidney Beans as Influenced by Planting Date, Harvest Time, and Length of Storage before Canning

1990 ◽  
Vol 115 (6) ◽  
pp. 1051-1054 ◽  
Author(s):  
A.K. Forney ◽  
D.E. Halseth ◽  
W.C. Kelly
Keyword(s):  
Seed Size ◽  
Seed Quality ◽  
Planting Date ◽  
Harvest Time ◽  
Late Planting ◽  
Kidney Beans ◽  
Harvest Dates ◽  
Red Kidney Beans ◽  
Time Of Harvest

Four planting and harvest dates yielded 16 lots of `Ruddy' red kidney beans (Phaseofus vulgaris L.) that were canned immediately after harvest in the fall and from storage in January and April. Late planting resulted in a high percentage of acceptable beans, but time of harvest had little effect on subsequent canning quality. The most important defect was transverse splitting from the hilum. Hilum splits, drained weight, cooked weight, and seed size were all negatively correlated with acceptability. Seed size was the most important factor determining quality, with the smallest seeds exhibiting the fewest splits. Length of storage had significant but small effects on canned seed quality.

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