Jack Bean Research Articles

Design, Synthesis, Characterization and Computational Studies of Mannich Bases Oxadiazole Derivatives as New Class of Jack Bean Urease Inhibitors.

Mannich bases consisting of 1,3,4-oxadiazole-2-thione (3 a-3 l) bearing various substituents were synthesized and found potent jack bean urease inhibitors. The prepared compounds showed significantly good inhibitory activities with IC50 values from 9.45±0.05 to 267.42±0.23 μM. The compound 3 k containing 4-chlorophenyl (-R) and 4-hydroxyphenyl (-R') was most active with IC50 9.45±0.05 μM followed by 3 e (IC50 22.52±0.15 μM) in which -R was phenyl and -R' was isopropyl group. However, when both -R and -R' were either 4-chlorophenyl groups (3 l) or only -R' was 4-nitrophenyl (3 i), both compounds were found inactive. The detailed binding affinities of the produced compounds with protein were explored through molecular docking and data-supported in-vitro enzyme inhibition profiles. Drug likeness was confirmed by in silico ADME investigations and molecular orbital analysis (HOMO-LUMO) and electrostatic potential maps were got from DFT calculations. ESP maps exposed that there are two potential binding sites with the most positive and most negative parts.

Properties of co‐precipitated jack bean starch‐based magnetic nanoparticles derivatives

AbstractLow‐ and high‐derivatives of magnetic starch nanoparticles (MSNPs) are obtained at respective 5 and 10 mL of 25% glutaraldehyde at 60, 70, and 80°C via coprecipitation of iron (II, III) oxide with jack bean starch. Their swelling power, solubility, bulk density, Fourier transform infra‐red (FTIR) patterns, thermogravimetric analysis (TGA)‐differential thermal analysis (DTA), x‐ray diffraction (XRD), Brunauer–Emmet–Teller (BET) properties, and morphology are analyzed. The results show that the MSNPs derivatives are pH‐responsive and temperature‐dependent. Peak swelling power (4.19 ± 0.01 g/g) of MSNPs derivative is obtained at 60°C. MSNPs derivatives are more soluble in acidic medium than alkaline medium. Bulk density improves three times more in MSNPs derivatives. FeO stretching bonds are observed at 530.73, 551.03, and 621.44 cm−1 for the MSNPs derivatives in addition to peaks of OH stretching at 3251.06 cm−1 (native starch [NS]), 3308.41 cm−1 (low‐substituted MSNPs), and 3133.28 cm−1 (high‐substituted MSNPs). The TGA‐DTA curves are endothermic and MSNPs are thermally stable beyond 700°C. MSNPs derivatives exhibit average lattice constant of 0.82382 nm with prominent peaks at 30.00° 2θ and 32.00° 2θ. MSNPs derivatives are mesoporous with peak BET surface area of 50.462 m2g−1. The microstructures of NS and MSNPs derivatives are predominantly oval. The MSNPs studied can serve as alternative functional biomaterials and nanosorbents.

Design, synthesis, and biological studies of the new cysteine-N-arylacetamide derivatives as a potent urease inhibitor.

Inhibition of Helicobacter pylori urease is an effective method in the treatment of several gastrointestinal diseases in humans. This bacterium plays an important role in the pathogenesis of gastritis and peptic ulceration. Considering the presence of cysteine and N-arylacetamide derivatives in potent urease inhibitors, here, we designed hybrid derivatives of these pharmacophores. Therefore, cysteine-N-arylacetamide derivatives 5a-l were synthesized through simple nucleophilic reactions with good yield. In vitro urease inhibitory activity assay of these compounds demonstrated that all newly synthesized compounds exhibited high inhibitory activity (IC50 values = 0.35-5.83 μM) when compared with standard drugs (thiourea: IC50 = 21.1 ± 0.11 μM and hydroxyurea: IC50 = 100.0 ± 0.01 μM). Representatively, compound 5e with IC50 = 0.35 μM was 60 times more potent than strong urease inhibitor thiourea. Enzyme kinetic study of this compound revealed that compound 5e is a competitive urease inhibitor. Moreover, a docking study of compound 5e was performed to explore crucial interactions at the urease active site. This study revealed that compound 5e is capable to inhibit urease by interactions with two crucial residues at the active site: Ni and CME592. Furthermore, a molecular dynamics study confirmed the stability of the 5e-urease complex and Ni chelating properties of this compound. It should be considered that, in the following study, the focus was placed on jack bean urease instead of H. pylori urease, and this was acknowledged as a limitation.

The evaluation of the use of jack bean (Canavalia ensiformis) and protease enzyme on the broiler diet with the different level of protein

<p class="MDPI17abstract"><strong>Objective: </strong>This study evaluated the use of jack beans (<em>Canavalia ensiformis</em>) and protease enzymes in broiler chicken feed. The protein levels on carcasses and the efficiency of the diet were assessed based on protein efficiency ratio, nitrogen retention, percentage of immunity organs, and feed economic analysis based on Income Overfeed Conversion.</p><p class="MDPI17abstract"><strong>Methods: </strong>The factorial complete randomized design (CRD) was employed in this study, piloting three treatment factors: protein level (22% and 19.5%), protein source material (basal diet and jack bean), and the use of enzymes (without enzymes and protease supplementation). Moreover, three <em>replications</em> were conducted, consisting of two samples of broiler chickens per replication. Forty-eight male broiler chickens from 240 populations that had previously been reared for 28 days were taken as the sample of the study.<strong></strong></p><p class="MDPI17abstract"><strong>Result: </strong>The results showed that the use of jack beans significantly decreased the dress body weight (P<0.05), undress body weight, and carcass weight of broiler chickens. In addition, the weight significantly increased IOFC by (P<0.01). The use of protease enzymes significantly (P<0.05) increased Retention Nitrogen, Protein Eficiency Ratio, and carcass. The feed protein level decreased substantially by (P<0.01). It reduced protein consumption, RN, PER, dress, undress, and carcass body weight. The use of jack bean did not affect the broiler's immune organ size.</p><p class="MDPI17abstract"><strong>Conclusion:</strong> The use of protease enzymes in diets with low protein levels can produce dress body weight, carcass body weight, RN, and PER, similar to basal diets, without affecting the size of the immune organs of broiler chickens.<strong></strong></p>

Innovative Ingredients Fortified Nutrients Enriched Biscuits and Cookies: Quality and Sensory Analyses

Abstract:Global suffering from COVID-19 has necessitated augmenting the immunity systems of humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified foods. In this article, fortifications of popular bakery products, viz. biscuits, cookies, have been reviewed, encompassing the novel fortifying ingredients and innovative methods employed with an emphasis on the overall enrichment in the final product quality. A few notable features concerning novel fortified biscuit and fortified cookie have been decisively summarized. Wheat flour blended with 40% sesame-cake flour resulted in a fortified biscuit possessing higher protein (16.6%), crude fat (16.95%), and dietary fiber (8.2%) with acceptable sensory characteristics. About 9% toting up of chicken-eggshell dried-powder could result in high Ca content in biscuits with customary changes in texture and sensory properties. A remarkable 5% addition of bee pollen to wheat flour appreciably improved the nutrient compositions (carbohydrate 65.18%, protein 7.32%, and total dietary-fiber 1.47%) along with high polyphenol and antioxidant potentials. Notably, mixing fish fillet protein concentrate with wheat flour could yield enhanced nutritional content (protein 14.63-19.52%, fat 16.2-16.5%), as well as augmented amino acids. Remarkably, wheat flour fortified with fermented jack bean flour resulted in an overall fortified biscuit with substantial carbohydrate, crude protein, fat, fiber, ash, and appreciable macro-micro mineral contents and sensory characteristics. Innovative fortified cookies were made by blending wheat flour or Brewer’s spent grain flour with one or more ingredients, e.g. full fat soya, mushroom, cardamom powder, moringa leaves, coconut, sweet potato flour rendering amplified values of nutrients, superior physical properties, increased mineral and flavonoid contents and organoleptic qualities.

The Effect of Composite Flour Ratio (Cassava, Gembili, Koro Pedang, and Corn) and Extrusion Temperature on Analog Rice Production

The growing population affects an increasing number of Indonesian people, influencing their rice consumption and encouraging Indonesia to import rice. One of the alternatives is to use raw materials such as potential non-rice tubers. In this study, raw material composite flour was made from cassava (Manihot esculenta), gembili (Dioscorea esculenta), koro pedang (Canavalia ensiformis), and corn (Zea mays), which is the basic ingredient of rice maker analog. This research aimed to examine the influence of the raw material composition on the value of nutrients, the physical-chemical properties of analog rice compared to a rice paddy, and the best temperature of analog rice using organoleptic tests. The process of producing analog rice consists of several stages of research, including the manufacturing of composite flour, the cooking of dough with composite flour, the production of analog rice, and the drying of analog rice. Based on the results, samples of 5 (60% cassava flour, 5% gembili flour, 10% koro pedang, and 25% corn flour) as an analog of rice with the best formulations in various compositions. Based on a proximate analysis of the effect of temperature, a temperature of 75 °C is the optimum temperature for the extrusion process. The results of the physical analysis of the best analog rice in this study have a density of 0.46 g/mL, water absorption of 60.52%, and a cooking time is 46 minutes. The analog rice has the same texture, aroma, and appearance as rice in general, although the rice from the analog composite flour tends to have a savory flavor arising from koro pedang. According to the results of this study, the analog rice could be used as a substitute to lessen dependence on paddy rice.

Genome resources for underutilised legume crops: genome sizes, genome skimming and marker development

Underutilised crops suffer from under-investigation relative to more mainstream crops, but often possess improved stress tolerance and/or nutrition, making them potentially important for breeding programmes in the context of climate change and an expanding human population. Developing basic genome resources for underutilised crops may therefore catalyse analyses to facilitate their use, through improved understanding of population structure, phylogeny, candidate genes, and linkage mapping. We carried out nuclear and plastid genome sequencing and assembly for five underutilised legumes: jack bean, sword bean, Kersting’s groundnut, moth bean, and zombi pea. Using only ‘off-the-shelf’, free-to-use bioinformatic tools, we also developed a simple but effective pipeline to identify thousands of markers, which could be applied in other species. We assembled 53–68% of the genome and 73–95% of the gene space in the five legumes. The assemblies were fragmented but nevertheless useful for identifying between 34,000—60,000 microsatellites. Examination of 32 markers in zombi pea revealed 16 primer pairs which amplified in at least half of the eight accessions tested and were polymorphic. We also present nuclear genome size estimates for 17 legume taxa (12 for the first time), comprising the above five species as well as other domesticated legume species and crop wild relatives. We aim for the newly developed markers and genome size estimates presented here to be useful for the research community by aiding genomic and population genetic studies for these taxa, and to provide information on approaches that can be applied for investigating other important yet underutilised crops.

In silico Comparative Analysis of Gene and Protein of Plant Lectins

Lectins are a family of proteins that can recognize and bind specific carbohydrates. Plant lectins play various roles in plant defense and can be utilized as insecticidal, antibacterial, antifungal, and antiviral agents. This study compares genes, proteins, and carbohydrate-binding motifs between 15 plant lectins using in silico methods. The lectin genes of Artocarpus hypargyreus Hance, Hordeum vulgare var. Betzes, Triticum aestivum L. cv. Marshall, Galanthus nivalis L., Allium sativum L., Phaseolus vulgaris, Lens culinaris subsp. tomentosus, Robinia pseudoacacia, Glycine max, Cicer arietinum, Pisum sativum, Canavalia ensiformis, Amaranthus caudatus, Amaranthus hypochondriacus, and Musa acuminata subsp. malaccensis were obtained from National Center for Biotechnology Information and Banana Genome Hub. The gene comparison results revealed different characteristics of the 15 plant lectin genes, with A. hypargyreus having the shortest lectin gene and G. max having the longest. Overall, the 15 plant lectin genes have 1–3 exons. Domain predictions revealed the presence of five domains: jacalin, chitin_bind_1, B_lectin, legume lectin, and agglutinin. Furthermore, there were 2 protein sequences from the jacalin domain, 2 protein sequences from the chitin_bind_I domain, 2 protein sequences from the B_lectin domain, and 4 protein sequences from the legume lectin domains that have complete carbohydrate-binding motifs compared to consensus motifs from literature. The data obtained from this study has not been previously reported and can be utilized for future lectin protein production with synthetic biology approaches. This method will allow scientists to obtain plant bioparts for lectin production using a heterologous system, even without plant samples.

Capacidad de emergencia y crecimiento inicial de plántulas de cuatro leguminosas en zonas áridas en condiciones de estrés por NaCl

Legumes are used as fodder and green manures, because of fix nitrogen biologically. The objective of this study was to determine the emergence capacity and the early growth of four legume species treated with different NaCl-stress concentrations. The experiment was established in a completely randomized design with a factorial arrangement, where the first factor was the four legumes’ species (Vigna unguiculata L. Walp., Lablab purpureus (L.) Sweet, Clitoria ternatea L. and Canavalia ensiformis L. DC.) and the second factor was NaCl concentrations (0.25, 50, and 75 mM) with 16 treatments and four replications. The variables evaluated were emergence rate and percentage, stem and root length, fresh and dry weight of stem+leaves and root, stem and root length, stem diameter and the ratio of stems+leaves dry weight and roots dry weight (plant balance). The results showed that all variables expressed significant differences between species, NaCl and the species × NaCl interaction. A differential response between legumes to NaCl stress was observed. The most tolerant species to NaCl were Vigna unguiculata and Canavalia ensiformis showed a higher tolerance with respect to Lablab purpureus and Clitoria ternatea.

Analysis of acceptability, microstructure, and resistant starch content of biscuits substitution of jack beans (Canavalia ensiformis) with starch modification of Annealing-HMT

Biscuits as a ready-to-eat product with an average consumption growth per capita per year are always increasing, becoming a food product that is often explored for raw materials (especially with local ingredients) to replace the dependence on domestic wheat flour. One of the local ingredients that is rarely used as a food product is the jack bean (Canavalia ensiformis L.) with a high carbohydrate content of 50%–60%. It is suitable for processing into starch as a substitute for food products such as biscuits. The native jack bean starch needs to be modified by physical modification methods, namely, Heat Moisture Treatment (HMT) and annealing-HMT to improve its characteristics, which are less stable to mechanical and heat processes and to increase the levels of resistant starch. This research aimed to look for resistant starch content, microstructure, and the acceptability of jack bean biscuits with physical modification annealing-HMT. The experimental design was used a one-factor completely randomized design with variations of modified starch substitution in the biscuit formula that control sample made of 100% wheat flour: samples made of 50% and 100% for each native starch, HMT modified starch, and annealing-HMT modified starch. Based on the results, it was found that the substitution of wheat flour with annealing-HMT starch in the biscuit sample affected the microstructure of the resulting granules and the levels of resistant starch with the best sample using Annealing-HMT starch substitution (100%). Meanwhile, the results of the sensory test showed that the substitution of wheat flour with Annealing-HMT starch was significantly different in the color, texture, and overall parameters. The determination of the best formula in the sensory test was carried out by the Bayes method with the best formula results being samples with HMT modified starch substitution (100%).

Characteristics of gluten-free cookies from konjac, jack beans and dragon fruit (Hylocereus undatus)

The development of gluten-free cookies can be done using fiber-rich konjac flour. The addition of protein sources will reduce the GI of the ingredients so that the addition jack bean flour which is a local food is expected to increase its functional properties. To improve its appearance and functional properties, dragon fruit which is rich in anthocyanins is added as a functional component. The aim of the study was to determine the right formulation to produce gluten-free food from konjac tubers, jack bean and dragon fruit with good nutritional and sensory values and favored by panelists. The study used a factorial Completely Randomized Design with 2 factors. The first factor is the proportion of konjac flour: jack bean flour consists of 3 levels, namely 80:20, 70:30 and 60:40. The second factor was the proportion of dragon fruit consisting of 3 levels, namely 10, 20 and 30%. The variables studied at this stage are nutritional values including levels of total protein, fat, minerals, water, ash, yield, and carbohydrates as well as sensory properties including aroma, texture, taste, colour, aftertaste, flavour, and overall acceptability. The conclusion from this study is that the ratio of the use of konjac tuber flour and jack bean flour, as well as the proportion factor of the use of dragon fruit concentrate have an effect on moisture content, ash content, fat content, total protein content, carbohydrate content, and yield of the resulting cookies. In addition to the results of sensory analysis, the results showed a significant effect of the use of the ratio of flour and dragon fruit concentrate, on the attributes of color, aroma, taste, texture, flavour, aftertaste, and overall acceptance of cookies.

Functional properties and chemical constituents of eight underutilized Ghanaian legumes

The aim of this study was to determine the potential of some Ghanaian underutilized legumes in helping to reduce the problems of poverty, hunger and malnutrition among the vulnerable group of the Ghanaian population. The study looked into the functional properties, fat and fatty acid distribution, raffinose, sucrose, glucose, fructose, calcium, magnesium, sodium, potassium, iron, copper, manganese, zinc, cyanide and isoflavone contents of raw and processed seed flours of Cajanus cajan, Canavalia ensiformis, Canavalia gladiata, Mucuna pruriens, Parkia biglobosa, Phaseolus lunatus and Vigna subterranea. The parameters mentioned above were also determined for raw fruit flour of Dialium guineense. In addition to these, the study also looked into the crude protein and starch contents of the raw and processed seed flours of Canavalia gladiata, Parkia biglobosa and Vigna subterranea. The obtained results suggest that the legumes may have untapped potential, which may be exploited to help assist in reducing hunger, malnutrition and poverty in Ghana. Results of the functional properties reveal that the legumes may serve useful roles in various food products. For instance, velvet tamarind (Dialium guineense) flour may be useful in infant food formulations because of it high solubility and low bulk density. African Locust bean (Parkia biglobosa) flour had the highest fat content among the studied flours, recording a fat content of approximately 14%. It may therefore be economical to express the oil and use the oil as an edible oil or for industrial applications for products such as soaps, shampoos, paints, etc. This means the properties of the oil of African Locust bean flour need to be studied to know the uses of the oil. Unsaturated fatty acids in the cis configuration formed more than 50% of the fatty acids in all the legumes. This observation coupled with the low sodium content of all the legumes suggest that these legumes may be suitable for consumption to prevent cardiovascular diseases. The daily nutrient needs of individuals can be met by the consumption of the appropriate amounts of these legumes. For example, 375.25 g of processed velvet beans (Mucuna pruriens) flour may be able to meet the adequate intake (AI) of 350 mg/day magnesium for adult males.

Development of breakfast food from black rice and porang supplemented with jackbean and red dragon fruit

This study aim to develop the potential of local food into functional breakfast cereal products that are high in energy and rich in dietary fiber, as an alternative breakfast food for individuals with diabetes. The sample formulation is a factorial experimental study using a Randomized Block Design. The factors are the proportion of composite flour consisting of black rice, porang, and jack bean flour also the addition of red dragon fruit concentrate based on the total weight of composite flour. The chosen breakfast cereal formulation contains moisture (6.07%bw), ash (4.87%bw), protein (8.68%bw), fat (0.38%bw), and carbohydrate (79.99%bw), and crude fiber (43.49%bw) which meets requirements of breakfast cereal in the SNI. It can be concluded that the chosen breakfast cereal is low fat and high fiber food product. Further research is needed to study the effectivity of chosen breakfast cereal on fasting blood glucose of people with diabetes.

Preparation of Concanavalin A Imprinted Surface Plasmon Resonance Based Biosensors

In this study, Concanavalin A imprinted surface plasmon resonance (SPR) biosensor was prepared for the determination of Concanavalin A. Concanavalin A imprinted SPR biosensors were characterized by atomic force microscopy, ellipsometer and contact angle measurements. The kinetic studies were performed with pH scanning. For this purpose, Concanavalin A solutions were prepared with different pH buffers and were used for detection of Concanavalin A. The kinetic analysis of SPR biosensor was with Concanavalin A solutions ranging from 0.01 to 50 ng/mL. The limit of detection and limit of quantification was calculated 0.0011 ng/mL and 0.0038 ng/mL, respectively. Selectivity studies were conducted using SPR biosensors that were either Concanavalin A imprinted or non-imprinted, as well as competing molecules such as bovine serum albumin and myoglobin, which have a similar molecular structure. In order to determine Concanavalin A in clinical studies, kinetic analyzes were performed with concanavalin a solutions prepared in artificial plasma and jack bean solutions. The recovery of Concanavalin A was calculated using the obtained sensorgram data. Four consecutive analyses were performed on the same day to test the concanavalin A molecule’s reusability. In order to test the reusability of the biosensor at various points in time, kinetic analyses were also performed out at the first, second, fourth, and sixth months.

IDENTIFICACIÓN MORFOLÓGICA Y CRÍA DEL ÁFIDO Toxoptera aurantii BOYER DE FONSCOLOMBE (HEMIPTERA: APHIDIDAE) EN INVERNADERO

<p><strong>Background. </strong>Aphids are one of the insect groups with the greatest impact on agricultural production. They affect a wide range of hosts, including fruit trees such as citrus. <strong>Objective. </strong> Identify the main morphological characters and evaluate a rearing protocol for the aphid <em>Toxoptera aurantii</em> Boyer de Fonscolombe, 1841 (Hemiptera: Aphididae) in a room-temperature in protected environment. <strong>Methodology. </strong>Specimens were collected from citrus trees in production in the province of Coclé, infested branches were cut and placed in plastic containers for transport. Insects were separated for identification through micro slides, observed under a microscope and identified using taxonomic reference keys. Four treatments were established with mucuna (<em>Mucuna pruriens</em> [L.] DC.), canavalia (<em>Canavalia ensiformis</em> [L.] DC.), bean (<em>Phaseolus vulgaris</em> L.) and orange jasmine (<em>Murraya paniculata</em> [L.] Jack) as host plants. Abundance was evaluated at 2 and 14 DAI. Data were analyzed by analysis of variance. For each treatment, 30 plants were used, and five aphids of different stages (two adults and three nymphs) were released on each plant. Plants were evaluated from 0 to 14 DAI (Days after infestation). Insect abundance was evaluated at 2 and 14 DAI. Data were analyzed by analysis of variance.<strong> Results. </strong>The morphological determinant characters of the species <em>T. aurantii</em> were identified. Statistically significant differences were observed between treatments (p<0.05) at 2 and 14 DAI, where the host plant that highlighted was the orange jasmine with an average of 51.5 ± 55.95 specimens per plant at 14 DAI. <strong>Implications. </strong>This research implies the importance of identifying the aphid species and determining a plant that meets feeding preferences for aphid breeding. <strong>Conclusions.</strong> The use of orange jasmine at room temperature in greenhouses allows the establishment of offspring of the aphid <em>T. aurantii</em> 10.3 times greater than the initial population in periods of 14 DAI.</p>

Mold characterization in "RAPRIMA" tempeh yeast from LIPI and overfermented Koro Pedang (Jack Beans) tempeh

Tempeh mold is tempeh starter mixed with legumes as a substrate. Generally, tempeh molds are Rhizopus sp. but they are not specific to a particular genus. This study aimed to identify and characterize the molds in "RAPRIMA" tempeh of LIPI Indonesia and overfermented (60 hours) koro pedang tempeh. The characterization method in this research utilized media-specific molds, analyzed by most chamber and microscopic, biochemical analysis with Analytical Profile Index (API-test), and molecular with ITS sequencing by PCR Product. The results showed that "RAPRIMA" tempeh yeast had total molds of 4.94 log CFU/mL on YMA media and 4.85 log CFU/mL on MEA media, while over-fermented tempeh had total molds of 4.84 log CFU/mL on YMA media and 4.60 log CFU/mL on YMA media. The characteristics of molds were black, white, and oval mycelia. The APItest analysis revealed that "RAPRIMA" tempeh and over-fermented tempeh yeast was Rhizomucor. The ITS sequencing by PCR products showed that it was Rhizopus microsporus. The genus mold characterization of RAPRIMA and over-fermented koro pedang tempeh was Rhizopus sp. and gives good physical characteristics.

Proximate composition, microstructure, and protein and starch digestibility of seven collections of Jack bean (Canavalia ensiformis) with different optimal cooking times

Because of its high protein content, Jack bean (Canavalia ensiformis) is a promising alternative protein source. However, the utilization of Jack bean is limited due to the long cooking time to achieve palatable softness. We hypothesize that the cooking time may influence protein and starch digestibility. In this study, we characterized seven Jack bean collections with different optimal cooking times in terms of their proximate composition, microstructure and protein and starch digestibility. Kidney bean was included as a reference for microstructure and protein and starch digestibility. Proximate composition showed that Jack bean collections have a protein content ranging from 28.8 to 39.3%, a starch content ranging from 31 to 41%, a fiber content from 15.4 to 24.6%, and a concanavalin A content in the range 35–51 mg/g dry cotyledon. Particle sizes ranging between 125 and 250 µm were chosen as a representative sample of the whole bean to characterize microstructure and digestibility of the seven collections. Confocal laser microscopy (CLSM) revealed that Jack bean cells have an oval shape and contain starch granules embedded in a protein matrix similar to kidney bean cells. The diameter of Jack bean cells was measured by image analysis of CLSM micrographs and ranged from 103 to 123 µm, while the diameter of starch granules was 31–38 µm, comparatively larger than that of the kidney bean starch granules. Isolated intact cells were used to determine the starch and protein digestibility in the Jack beans collections. The digestion kinetics of starch followed a logistic model, whereas the digestion kinetics of protein followed a fractional conversion model. We found no correlation between optimal cooking time and kinetic parameters of protein and starch digestibility, implying that optimal cooking time is not predictive of protein and starch digestibility. In addition, we tested the effect of reduced cooking times on protein and starch digestibility on one Jack bean collection. The result showed that reducing cooking time significantly reduces starch digestibility, but not protein digestibility. The present study contributes to our understanding of the effect of food processing on protein and starch digestibility in legumes.

Comparison of jack bean and soybean crude ureases on surface stabilization of desert sand via enzyme-induced carbonate precipitation

Enzyme-induced carbonate precipitation (EICP) is a prominent biogeotechnical technique for soil stabilization to address desert invasion and dust emission issues. This study investigates the bio-cementation efficacy of EICP mediated by jack bean crude urease (JCU) and soybean crude urease (SCU) on surface stabilization of aeolian sand from Tengger Desert. Topsoil properties of the EICP-treated sand including CaCO3, organic matter content, surface strength, and wind erosion resistance were evaluated. The urease activity of JCU was 3.4 times higher than SCU, resulting in a higher CaCO3 content and surface strength of JCU-treated topsoil. The optimum bean dosages were observed at 40 g/L jack bean and 80 g/L soybean for achieving maximum CaCO3 content and surface strength, respectively. EICP-treatments with excessive bean dosages would decrease the surface strength due to the interference of organic matter precipitation on effective bridging between the generated CaCO3 crystals and the sand particles. Wind erosion resistance was evaluated under wind-sand flow condition at a wind speed of 13.8 m/s, which was positively correlated with surface strength. JCU presented an overall greater stabilization potential of topsoil than SCU. Additionally, the urease costs of EICP-treatments with JCU and SCU were reduced by about 380–1400 times compared with commercially available ureases.

Using Machine Learning and Molecular Docking to Leverage Urease Inhibition Data for Virtual Screening.

Urease is a metalloenzyme that catalyzes the hydrolysis of urea, and its modulation has an important role in both the agricultural and medical industry. Even though numerous molecules have been tested against ureases of different species, their clinical translation has been limited due to chemical and metabolic stability as well as side effects. Therefore, screening new compounds against urease would be of interest in part due to rising concerns regarding antibiotic resistance. In this work, we collected and curated a diverse set of 2640 publicly available small-molecule inhibitors of jack bean urease and developed a classifier using a random forest machine learning method with high predictive performance. In addition, the physicochemical features of compounds were paired with molecular docking and protein-ligand fingerprint analysis to gather insight into the current activity landscape. We observed that the docking score could not differentiate active from inactive compounds within each chemical family, but scores were correlated with compound activity when all compounds were considered. Additionally, a decision tree model was built based on 2D and 3D Morgan fingerprints to mine patterns of the known active-class compounds. The final machine learning model showed good prediction performance against the test set (81% and 77% precision for active and inactive compounds, respectively). Finally, this model was employed, as a proof-of-concept, on an in-house library to predict new hits that were then tested against urease and found to be active. This is, to date, the largest, most diverse dataset of compounds used to develop predictive in silico models. Overall, the results highlight the usefulness of using machine learning classifiers and molecular docking to predict novel urease inhibitors.

Effect of fermentation time on the molecular weight distribution of ACE inhibitory peptide from jack bean tempe

This research examined the variation in concentration of protein derived from jack bean throughout mold fermentation and the distribution of the molecular weight (MW) of the resultant peptides. In addition, the effects of peptide size on ACE inhibitory action were investigated. The jack bean was soaked and boiled before fermentation, then inoculated using 0.2% of commercial tempe inoculum. Furthermore, the inoculated seeds were incubated at room temperature for 48 h (T48), and 72 h (T72), and unfermented jack bean (T0) was used as a control. The total protein, soluble protein, MW distribution of peptides, and ACE inhibitory action were all examined. The results demonstrated that the concentration of soluble proteins rose as fermentation duration increased (p < 0.05). Meanwhile, the total crude protein in all samples did not change significantly (p > 0.05). The resultant peptides were then separated by dialysis to generate four peptide fractions, namely; fractions A (MW of <1 kDa), B (MW of 1-3.5 kDa), C (MW of 3.5-14 kDa), and D (MW of > 14 kDa). The peptide fractions of the three samples demonstrated that the number of peptides in fraction D decreased significantly during the fermentation, followed by an increase in peptide fractions with smaller MW (Fractions A, B, and C). The number of peptides in fraction A of T0, T48, and T72 was 9.51; 49.87; and 56.31%, respectively. The more significant amount of smaller peptides indicated a higher possibility to have the capacity to inhibit ACE. Fractions A, B, C, and D of T72 exhibited ACE inhibitory action with the value of 83.21; 62.53; 61.07; and 49.64%, respectively. In this investigation, the ACE inhibitory action was stronger as the MW of the peptides decreased. Fraction A had the greatest inhibitory action with an IC50 of 0.60 mg/mL. In conclusion, the fermentation duration enhanced the concentration of soluble protein. Consequently, jack bean protein degraded into various sizes of peptides during fermentation. Furthermore, the smallest size of peptides fraction demonstrated the best ACE inhibitory activity.