Wyniki wyszukiwania

1

Does 1-O-indole-3-acetyl-beta-D-glucose synthesized in immature legume seeds by IAGlc synthase is used for modification of some proteins?

100%

Jakubowska A., Kowalczyk S.

Polish Journal of Natural Sciences. Supplement

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2003

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tom 01

2

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Poisson's constant determination of selected legumes and oil seeds

100%

Rataj V.

International Agrophysics

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1994

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tom 08

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nr 2

3

Drying faba bean seeds in a silo with a vertical air circulation system

86%

Bowszys J., Bowszys T.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 4

4

Superoxide scavenging activity of seed coat extracts from legume seeds

86%

Troszynska A., Kubicka E.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 4

Na-phosphatc buťťcr extracts from seed coat of faba bean, horse bean, lentil and pea showed superoxide radical anion scavenging effect in the xanthine-xanthine oxidase system. The potential hierarchy for scavenging superoxide radicals in investigated seed coats extracts appears to be as follows: lentil>faba bean>pea>horse bean. Superoxide scavenging activity of extracts showed statistically insignificant correlation with the total antioxidative activity (r = 0.64; p≤0.05). Extracted and partly purified (with the use of Sephadex G-75) seed coat proteins of pea revealed the activity of superoxide dismutase (SOD). Electrophoretic separation of protein fractions showing antioxidative activity conducted in denaturating conditions (SDS-PAGE) showed the presence of proteins of molecular weights lower than 66 kDa, whereas the predominant proteins in both active fractions were those of high molecular weights (approx. 600 kDa) as it was found by gel filtration chromatography in FPLC system. In these two active fractions phenolic compounds were detected, so it can be supposed that they can interact with protein and occur as protein-phenolic compound complexes of high molecular weight.

5

Inhibition of raffinose family oligosaccharides and galactosyl pinitols breakdown delays germination of winter vetch [Vicia villosa Roth.] seeds

72%

Lahuta L. B., Goszczynska J.

Acta Societatis Botanicorum Poloniae

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2009

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tom 78

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nr 3

203-208

Beside RFOs, which are commonly present in legume seeds, seeds of some species contain galactosyl pinitols (GPs). These carbohydrates, like RFOs, have been hypothesized to constitute an important energy and carbon skeletal source during germination. To test this hypothesis we have applied a specific α-galactosidase inhibitor (1-deoxygalactonojirimycin, DGJ) to germinating winter vetch (Vicia villosa Roth.) seeds, containing more galactosyl pinitols than RFOs. The breakdown of RFOs but not that of GPs was completely blocked in both embryonic axes and cotyledons tissues, during the first 18 h of imbibition in DGJ. The inhibitor only decreased the rate of GPs degradation. The inhibitory effect of DGJ on GPs degradation was partially alleviated by addition of sucrose or galactose to DGJ solutions. After three days of germination in water, RFOs and GPs disappeared in axial tissues of seeds imbibed in water, galactose or sucrose. Eighteen-hour imbibition of seeds in DGJ drastically reduced germination, by ca 50%, during the first three days. The inhibitory effect of DGJ decreased during the next seven days of germination. The presence of galactose or sucrose in imbibition solution initially stimulated seed germination, but later this effect was not statistically significant. Our study provides clear evidence that galactosyl pinitols play an important role in early winter vetch seeds germination. Additionally, we suggest that galactosyl pinitols can replace RFOs as reserve material necessary for early germination.

6

Harmful substances in legume seeds - their negative and beneficial properties

72%

Jamroz D., Kubizna J.

Polish Journal of Veterinary Sciences

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2008

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tom 11

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nr 4

389-404

The leguminous seeds constitute a valuable source of feed and dietary protein, however, they contain also many different substances that are recognised as antinutritive factors. This review deals with harmful substances and composition of leguminous seeds, their profitable and negative activity considering also the effect on physiology of digestion, intestinal functions and health of animals.

7

The effect of galactinol synthase activity on RFOs content in developing pea seeds (Pisum sativum L.) subjected to drying and cold

72%

Gojlo E., Szymczak M., Kondrat B.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2013

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tom 94

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nr 3

8

Effect of plant extracts addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model

72%

Gumienna M., Lasik M., Czarnecki Z.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[A]

219-223

The aim of the presented research was to determine the activity and interactions of the human intestinal microflora with biologically-active compounds and to ascertain the degree of its “in vitro” survivability in the applied model of the gastrointestinal tract. Products (noodles) from colour bean seeds cv. Red Kidney were obtained after thermoplastic treatment with addition of plant extracts: garlic, onion and oregano (concentration of aqueous extracts 50 mg/mL). The highest antioxidant capacity (22.88 mg Tx/g) as well as content of phenolic compounds (2.94 mg/g) after the digestion process was determined for noodles from red bean with the onion extracts. The growth of investigated bacteria (Enterobacteriaceae, Lactobacillus, Enterococcus, Bifidobacterium genera) was affected by the digested noodles from red bean with the plant extracts, especially of the Enterococcus and Bifidobacterium species. The amount of bacteria after digestion in the large intestine maintained at 108 cfu/mL, whereas the noodles without the addition of plant origin extracts also stimulated the growth of microflora. In effect, the amount of bacteria detected in the large intestine accounted for 109 – 1010 cfu/mL.

9

Effect of different quantities of leguminous plants added to rations for cold-blooded foals on digestibility of nutrients

72%

Tomczynski R., Minakowski D., Pietkiewicz E.

Natural Sciences

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2001

|

tom 09

10

The use of fluorometric method to study the antioxidative properties of legume seeds - short report

72%

Druzynska B.

Polish Journal of Food and Nutrition Sciences

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2000

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tom 09/50

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nr 2

The objective of this work was to use the fluorometric method to study the antioxidative properties of the preparations obtained from the seed coats of red and brown beans. The preparations were obtained by extraction of the polyphenols with 0.5% HCl solution in methanol, vacuum concentration and lyophilisation. The qualitative and quantitative compositions of the preparations were determined. The antioxidative properties of polyphenolic preparations were determined by measuring the fluorescence as produced by the formation of hydroxide radicals from hydrogen peroxide and sodium benzoate in the presence of copper ions and dithioerythritol (DTET) in phosphate buffer, pH 7.2. The fluorescence of hydroxide derivatives was measured spectrofluorometrically. The studies showed that the preparations had the capabilities to scavenge the hydroxide radicals by 51% in the case of brown pigments and by 47% in the case of red pigments.

11

The qualitative composition of fibre in lupin extrudates depending on the extrusion-cooking conditions

72%

Kiczorowska B., Lipiec A., Ciowch A.

Annals of Animal Science. Supplement

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2003

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nr 2

12

In vivo and in vitro protein and amino acid digestibility of legume seeds in pig diets

72%

Swiech E., Buraczewska L.

Journal of Animal and Feed Sciences. Supplement

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2001

|

tom 10

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nr 2

13

The regional differentiation of legumes cropping area in Poland between 2001 and 2007

58%

Ksiezak J., Staniak M., Bojarszczuk J.

Polish Journal of Agronomy

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2009

|

nr 01

14

Immunoreactive properties and sensory quality of lentil [Lens culinaris] and mung bean [Vigma radiata L.] sprouts

58%

Wolejszo A., Szymkiewicz A., Troszynska A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4

415-420

The objective of the study was to compare parallel immunoreactive properties and sensory characteristics of lentil (Lens culinaris) and mung bean (Vigma radiata L.) sprouts. The seeds were germinated with and without light at 20°C up to 3 days. The changes in immunoreactivity of the sprouts were determined by competitive ELISA method using rabbit polyclonal antisera to lentil and mung bean proteins. The sensory quality of samples was evaluated by quantitative descriptive analysis (QDA). In QDA a trained panel (n=9) rated the sprouts for odour, taste and texture. The results indicated that the effects of germination on the immunoreactive properties of sprouts with cotyledons depended on the type of legumes. The presence or absence of light during the germination process did not affect the results achieved. The removal of the cotyledons almost completely reduced immunoreactivity of samples (97% for lentil and 99% for mung bean). The effects of germination on the sensory profile of sprouts were found to depend on the type of legumes but as far as the sprouts of mung bean are concerned also on the processing conditions. The QDA demonstrated significant differences between the sprouts for the following attributes: bitterness (p<0.001), “pea-pod” taste (p<0.01), flourness (p<0.001) and juiciness (p<0.01).

15

Proposals of new solutions in legumes production

58%

Prusinski J.

Electronic Journal of Polish Agricultural Universities. Series Agronomy

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2011

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tom 14

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nr 2

16

Development and chemical evaluation of “egbo” fortified with legume seeds

58%

Abulude F. O., Ojo M. A.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2005

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tom 08

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nr 3

17

Effect of some physical processes on the tannic acid content of soybean, lentil, kidney bean, peas and field bean seeds

58%

Winiarska-Mieczan A., Kiczorowska B.

Polish Journal of Natural Sciences. Supplement

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2006

|

tom 03

149-155

18

Effects of raw or extruded legume seeds on some functional and morphological gut parameters in rats

58%

Leontowicz H., Leontowicz M., Kostyra H., Kulasek G., Gralak M. A., Krzeminski R., Podgurniak M.

Journal of Animal and Feed Sciences

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2001

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tom 10

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nr 1

19

Proteolytic modification of selected legume flours

58%

Baraniak B., Swieca M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

|

tom 07

|

nr 1

The influence of pepsin (EC 3.4.1.1) and trypsin (EC 3.4.4.4) action on the chemical composition of legume flours was the aim of this study. The level of proteins and lipids in hydrolysed flours was changed significantly. In comparison to the raw flours also fatty acid composition in treated flours was altered. In the lentil flours both trypsin and pepsin digestion conditions have decreased the level of unsaturated fatty acid. It is noteworthy that in all investigated, hydrolysed flours ratio linoleic: oleic fatty acid was significantly decreased in comparison to unhydrolysed flours (about 40%-pea; 60%-lentil). Our investigations were also focused on the potential implementations of IMAC method in the separation and purification of peptides. Generally, peptides separation profiles, performed on immobilized Zn (II), were dependent on the kind of flour and enzyme used in the hydrolysis process. In the lights of our results is clearly visible that investigated peptides had a weak affinity to the chelated metal ions. It is noteworthy, that in some cases the influences of chelating factor on separation profiles were noticeable.

20

Antinutritional substances in lentil [Lens culinaris] and everlasting pea [Lathyrus sativus] seeds

58%

Troszynska A., Honke J., Milczak M., Kozlowska H.

Polish Journal of Food and Nutrition Sciences

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1993

|

tom 02

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nr 3

Ograniczanie wyników

Does 1-O-indole-3-acetyl-beta-D-glucose synthesized in immature legume seeds by IAGlc synthase is used for modification of some proteins?

Poisson's constant determination of selected legumes and oil seeds

Drying faba bean seeds in a silo with a vertical air circulation system

Superoxide scavenging activity of seed coat extracts from legume seeds

Inhibition of raffinose family oligosaccharides and galactosyl pinitols breakdown delays germination of winter vetch [Vicia villosa Roth.] seeds

Harmful substances in legume seeds - their negative and beneficial properties

The effect of galactinol synthase activity on RFOs content in developing pea seeds (Pisum sativum L.) subjected to drying and cold

Effect of plant extracts addition on phenolic compounds activity and intestinal microflora increase in the gastrointestinal tract model

Effect of different quantities of leguminous plants added to rations for cold-blooded foals on digestibility of nutrients

The use of fluorometric method to study the antioxidative properties of legume seeds - short report

The qualitative composition of fibre in lupin extrudates depending on the extrusion-cooking conditions

In vivo and in vitro protein and amino acid digestibility of legume seeds in pig diets

The regional differentiation of legumes cropping area in Poland between 2001 and 2007

Immunoreactive properties and sensory quality of lentil [Lens culinaris] and mung bean [Vigma radiata L.] sprouts

Proposals of new solutions in legumes production

Development and chemical evaluation of “egbo” fortified with legume seeds

Effect of some physical processes on the tannic acid content of soybean, lentil, kidney bean, peas and field bean seeds

Effects of raw or extruded legume seeds on some functional and morphological gut parameters in rats

Proteolytic modification of selected legume flours

Antinutritional substances in lentil [Lens culinaris] and everlasting pea [Lathyrus sativus] seeds