scholarly journals Influence of Dry Roasting of Whole Faba Beans (Vicia faba) and Whole Lupin Seeds (Lupinus albus) on Rumen Disappearance and Estimated Intestinal Digestion of CP Using the Optimal Three-Step In Vitro Technique in Dairy Cows

1999 ◽  
Vol 12 (7) ◽  
pp. 1054-1062
Author(s):  
P. Yu ◽  
A. R. Egan ◽  
B. J. Leury
Keyword(s):  
Dairy Cows ◽  
Vicia Faba ◽  
Lupinus Albus ◽  
In Vitro Technique ◽  
Intestinal Digestion ◽  
Lupin Seeds ◽  
Faba Beans

In vitro fermentation of lupin seeds (Lupinus albus) and broad beans (Vicia faba): dynamic modulation of the intestinal microbiota and metabolomic output

2015 ◽  
Vol 6 (10) ◽  
pp. 3316-3322 ◽  
Author(s):  
Patricia Gullón ◽  
Beatriz Gullón ◽  
Freni Tavaria ◽  
Marta Vasconcelos ◽  
Ana Maria Gomes
Keyword(s):  
Vicia Faba ◽  
Intestinal Microbiota ◽  
Lupinus Albus ◽  
Human Gut ◽  
In Vitro Fermentation ◽  
Dynamic Modulation ◽  
Broad Beans ◽  
Wide Range ◽  
Lupin Seeds

Broad beans (Vicia faba) and lupin seeds (Lupinus albus) are legumes rich in a wide range of compounds, which may represent a useful dietary approach for modulating the human gut microbiome.

scholarly journals Effect of extruding on ruminal disappearance and lower gastrointestinal tract digestion of white lupin seeds

1993 ◽  
Vol 73 (3) ◽  
pp. 571-579 ◽  
Author(s):  
A. R. Kibelolaud ◽  
M. Vernay ◽  
C. Bayourthe ◽  
R. Moncoulon
Keyword(s):  
Gastrointestinal Tract ◽  
Crude Protein ◽  
Lupinus Albus ◽  
Neutral Detergent Fiber ◽  
White Lupin ◽  
Lower Gastrointestinal Tract ◽  
Rumen Degradation ◽  
Outflow Rate ◽  
Lupin Seeds

The effect of extruding white lupin (Lupinus albus 'Lublanc') seeds (WLS) at 110, 130, 150 or 180 °C on the in vitro solubility of crude protein (CP) and in sacco rumen degradation and intestinal digestion of rumen escape CP and fiber was determined. Rumen degradation was estimated by incubating nylon bags in the rumen of cows for 2, 4, 8, 16, 24 and 48 h. Extruding WLS at 110, 130, 150 and 180 °C reduced the CP-solubility by 32.8, 47.7, 58.4 and 67.5%, respectively. The effective ruminal degradabilities of CP, acid detergent fiber (ADF) and neutral detergent fiber (NDF) were evaluated assuming a ruminal outflow rate of 0.06 h−1. Heating WLS at 110, 130, 150 and 180 °C decreased the ruminal degradability of CP value: 89.8, 79.9, 65.1, 61.8 vs. 93.4% (raw), respectively; the corresponding values for ADF and NDF were: 38.4, 35.3, 34.2, 27.6 vs. 43.6% (raw) and 37.7, 33.1, 32.2, 26.5 vs. 39.4% (raw). Postruminal digestion was estimated using a sequence of ruminal in situ incubation for 4, 8 and 16 h, in vitro incubation in an acid-pepsin bath for 3 h and a mobile nylon bag technique distal to the abomasum. Extrusion of WLS decreased the degradability of CP, ADF and NDF in the rumen with a corresponding increase in the amounts digested in the postruminal sections; the whole-tract digestibility was generally unchanged. Therefore, the processing shifted the digestion of these components from rumen to the lower gastrointestinal tract. Key words: White lupin seed, in vitro solubility, rumen degradability, postruminal digestion, crude protein, detergent fiber

Effects of Roasting on Phenolic Composition and In vitro Antioxidant Capacity of Australian Grown Faba Beans (Vicia faba L.)

2014 ◽  
Vol 69 (1) ◽  
pp. 85-91 ◽  
Author(s):  
Siem Siah ◽  
Izabela Konczak ◽  
Jennifer A. Wood ◽  
Samson Agboola ◽  
Christopher L. Blanchard
Keyword(s):  
Antioxidant Capacity ◽  
Vicia Faba ◽  
Phenolic Composition ◽  
Vicia Faba L ◽  
Faba Beans

scholarly journals Chemical Profile and In Vitro Bioactivity of Vicia faba Beans and Pods

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 45
Author(s):  
Monica Rosa Loizzo ◽  
Marco Bonesi ◽  
Mariarosaria Leporini ◽  
Tiziana Falco ◽  
Vincenzo Sicari ◽  
...  
Keyword(s):  
Vicia Faba ◽  
Faba Bean ◽  
Radical Scavenging ◽  
Human Consumption ◽  
Potential Health ◽  
Antioxidant Power ◽  
Ic50 Value ◽  
Faba Beans ◽  
Alpha Glucosidase

Vicia faba L. (faba bean) (Fabaceae) is cultivated worldwide as a crop for human consumption. In this study, beans and pods were investigated for their phytochemical content and their potential nutraceutical properties as a strategy to counteract metabolic syndrome (MetS). Pods represent a faba bean industrial processing by-product. Pod ethanol extract showed the highest total phenol and flavonoid content. High Performance Liquid Chromatography (HPLC) analysis revealed that in both pods and bean, (+)-catechin and (−)-epicatechin were the two most abundant compounds. 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid (ABTS), Ferric Reducing Antioxidant Power (FRAP), β-carotene bleaching were used to test V. faba antioxidant activity. The inhibition of alpha-amylase, alpha-glucosidase, and lipase was studied. Pod extract showed an ABTS radical scavenging ability (IC50 value of 1.5 mg/mL) comparable to ascorbic acid (IC50 value of 1.7 mg/mL) used as a positive control, whereas bean extract was the most active in protecting lipid peroxidation. A promising alpha-glucosidase inhibitory activity was also observed with the edible portion of faba beans (IC50 value of 38.31 mg/mL). Collectively, our results demonstrated the potential health properties of V. faba edible and inedible portions.

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