Stachyose Content Research Articles

MODIFICATION OF OLIGOSACCHARIDE AND SHORT CHAIN FATTY ACID CONTENT OF COWPEA MILK THROUGH FERMENTATION WITH SELECTED MIXED STARTER CULTURES

Cowpea milk was fermented with three mixed starter cultures containing (i) Lactobacillus acidophilus, Bifidobacterium sp, and Streptococcus thermophilus (ABT) (ii) Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (DT) or (iii) Lactobacillus rhamnosus GR-1 and Streptococcus thermophilus (GT). Effects of these cultures on flatulencecausing raffinose family oligosaccharides and the production of postbiotic short chain fatty acids were determined. The oligosaccharides and short chain fatty acids were determined by high performance liquid chromatography and gas chromatography, respectively. The stachyose content of raw cowpea (1.388±0.23 g/100 g) was higher than raffinose (0.221±0.06 g/100 g), while verbascose was not detected. Cowpea milk fermentation caused 67-100% reduction in raffinose and 20-70% reduction in stachyose in a culture-dependent manner. All the cultures produced propionic acid, butyric acid and valeric acid in differing concentrations but only GT and ABT produced isovaleric acid. The product fermented with DT attained 2430 ppm of propionic acid, which was four times and ten times higher than the concentrations produced by the ABT and GT cultures, respectively. In conclusion, fermentation of cowpea milk with the three starter cultures reduced flatulence-causing oligosaccharides and produced postbiotic short chain fatty acids that might promote health regardless of the survival of the microorganisms in the gut.

Historical and pharmacological studies on rehmannia root processing– Trends in usage and comparison of the immunostimulatory effects of its products with or without steam processing and pretreatment with liquor

Ethnopharmacological relevanceThe dried root of Rehmannia glutinosa (RR) is a crude drug used in traditional Japanese Kampo medicine and traditional Chinese medicine (TCM). Sometimes, the crude drug is subjected to additional processing before use. Aim of the studyTo determine the effects of steam processing and pretreatment with liquor of RR through historical investigation, analytical chemistry, and pharmacological experiments. Materials and methodsWe inspected TCM literature from the Later Han Dynasty to the present day. Dried RR steamed for 3, 6, 9, or 12 h (steamed RRs, SRRs), dried RR soaked in yellow rice wine (liquor) (liquor-RR), and dried RR steamed for 6 h pretreated with liquor (liquor-SRR) were prepared. These samples were extracted using boiling water, and the inducible effects of the extracts on granulocyte colony-stimulating factor (G-CSF) secretion in cultured enterocytes and the content of their marker compounds were evaluated by using HPLC. ResultsThe effect of processing using both steaming and the pretreatment using liquor described in TCM literature over different eras was to enhance the warming effect and tonifying qi (energy) of RR. We found that SRR, processed by pretreatment with liquor, became mainstream since the Qing Dynasty. In SRR, stachyose content was decreased and fructose and manninotriose contents were increased with steaming time. However, the content of these compounds was not altered by pretreatment with liquor. RR extract induced G-CSF secretion in cultured enterocytes; moreover, the SRR extract steamed for more than 6 h had significantly stronger effects than that RR. Pretreatment with liquor did not cause any significant differences in the effects of RR or SRR. ConclusionsThe aim of processing for RR by both steaming and pretreatment with liquor in TCM literature over different eras was to enhance the tonifying effect on qi and its immunostimulatory effect. Although the effect of RR on the induction of G-CSF secretion in intestinal epithelial cells was enhanced by steaming, this enhancement was not enhanced by the pretreatment with liquor. These results provide scientific support for steaming, but could not elucidate a reason for pretreatment with liquor in TCM theory.

HPLC profiling of flatulence and non-flatulence saccharides in eleven ricebean (Vigna umbellata) varieties from North-East India.

HPLC method was optimized for analysis eight flatulence and non-flatulence saccharides in 11 ricebean varieties using Spherisorb NH2 chromatographic column within 20min by isocratic mobile phase containing acetonitrile and water in ratio of 70:30 at flow rate of 1mL/min. The glucose, sucrose, raffinose, stachyose, verbascose and ajugose content in these varieties ranged from 157.63-365.08, 202.61-997.74, 196.29-429.5, 692.7-1480.67, 47.66-130.36 and 0.27-8.82mg/100g, respectively. The total flatulence saccharides (FS) were range between 937.13 ± 44.31 (JCR-08-12) and 1944.55 ± 83.57 (JCR-08-32) mg/100g. Among the total FS, the content of stachyose was found highest in all varieties than other FS. Principal component analysis (PCA) revealed that glucose, sucrose, raffinose, stachyose, verbascose, ajugose, and total FS contributed 50.03% variation among the varieties. The eleven varieties were classified into three groups based on saccharides content by PCA. The group-A (JCR-08-12) and group-B (JCR-08-7, JCR-08-16, JCR-50, JCR-13-11, JCR-13-13 and Nagadal) had very low and low content of total FS, respectively.

Phloem loading in cucumber: combined symplastic and apoplastic strategies.

Phloem loading, as the first step of transporting photoassimilates from mesophyll cells to sieve element-companion cell complex, creates a driving force for long-distance nutrient transport. Three loading strategies have been proposed: passive symplastic loading, apoplastic loading and symplastic transfer followed by polymer-trapping of stachyose and raffinose. Although individual species are generally referred to as using a single phloem loading mechanism, it has been suggested that some plants may use more than one, i.e. 'mixed loading'. Here, by using a combination of electron microscopy, reverse genetics and 14 C labeling, loading strategies were studied in cucumber, a polymer-trapping loading species. The results indicate that intermediary cells (ICs), which mediate polymer-trapping, and ordinary companion cells, which mediate apoplastic loading, were mainly found in the fifth and third order veins, respectively. Accordingly, a cucumber galactinol synthase gene (CsGolS1) and a sucrose transporter gene (CsSUT2) were expressed mainly in the fifth/third and the third order veins, respectively. Immunolocalization analysis indicated that CsGolS1 was localized in companion cells (CCs) while CsSUT2 was in CCs and sieve elements (SEs). Suppressing CsGolS1 significantly decreased the stachyose level and increased sucrose content, while suppressing CsSUT2 decreased the sucrose level and increased the stachyose content in leaves. After 14 CO2 labeling, [14 C]sucrose export increased and [14 C]stachyose export reduced from petioles in CsGolS1i plants, but [14 C]sucrose export decreased and [14 C]stachyose export increased into petioles in CsSUT2i plants. Similar results were also observed after pre-treating the CsGolS1i leaves with PCMBS (transporter inhibitor). These results demonstrate that cucumber phloem loading depends on both polymer-trapping and apoplastic loading strategies.

Biosynthesis of Raffinose and Stachyose from Sucrose via an In Vitro Multienzyme System.

Herein, we present a biocatalytic method to produce raffinose and stachyose using sucrose as the substrate. An in vitro multienzyme system was developed using five enzymes, namely, sucrose synthase (SUS), UDP-glucose 4-epimerase (GalE), galactinol synthase (GS), raffinose synthase (RS), and stachyose synthase (STS), and two intermedia, namely, UDP and inositol, which can be recycled. This reaction system produced 11.1 mM raffinose using purified enzymes under optimal reaction conditions and substrate concentrations. Thereafter, a stepwise cascade reaction strategy was employed to circumvent the instability of RS and STS in this system, and a 4.2-fold increase in raffinose production was observed. The enzymatic cascade reactions were then conducted using cell extracts to avoid the need for enzyme purification and supplementation with UDP. Such modification further increased raffinose production to 86.6 mM and enabled the synthesis of 61.1 mM stachyose. The UDP turnover number reached 337. Finally, inositol in the reaction system was recycled five times, and 255.8 mM raffinose (128.9 g/liter) was obtained.IMPORTANCE Soybean oligosaccharides (SBOS) have elicited considerable attention because of their potential applications in the pharmaceutical, cosmetics, and food industries. This study demonstrates an alternative method to produce raffinose and stachyose, which are the major bioactive components of SBOS, from sucrose via an in vitro enzyme system. High concentrations of galactinol, raffinose, and stachyose were synthesized with the aid of a stepwise cascade reaction process, which can successfully address the issue of mismatched enzyme characteristics of an in vitro metabolic engineering platform. The biocatalytic approach presented in this work may enable the synthesis of other valuable galactosyl oligosaccharides, such as verbascose and higher homologs, which are difficult to obtain through plant extraction.

Effect of a mutation in Raffinose Synthase 2 (GmRS2 ) on soybean quality traits

Abstract The presence of stachyose and raffinose is considered an antinutritional factor for humans and monogastric animals, leading to limitations on soybean consumption as a protein source. In the present study, the effect of a mutation in the raffinose synthase 2 gene was measured on soybean quality traits. We used an F2 population with 168 soybean individuals developed by crossing four soybean lines and evaluated oil, protein, sucrose, raffinose, stachyose and fatty acid contents and their relationships. The mutation explained 69.61%, 51.81% and 31.96% of stachyose, raffinose and sucrose variation, respectively, and we were able to produce soybean with average stachyose of 0.18%. The low coefficients of determination for protein and oil indicate that the mutation can be used to increase sucrose and reduce raffinose and stachyose content without major changes in oil and protein.

Characterization of Select Wild Soybean Accessions in the USDA Germplasm Collection for Seed Composition and Agronomic Traits

The relatively low genetic variation of current US soybean [Glycine max (L.) Merr.] cultivars constrains the improvement of grain yield and other agronomic and seed composition traits. Recently, a substantial effort has been undertaken to introduce novel genetic diversity present in wild soybean (Glycine soja Siebold & Zucc.) into elite cultivars, in both public and private breeding programs. The objectives of this research were to evaluate the phenotypic diversity within a collection of 80 G. soja plant introductions (PIs) in the USDA National Genetic Resources Program and to analyze the correlations between agronomic and seed composition traits. Field tests were conducted in Missouri and North Carolina during 3 yr (2013, 2014, and 2015) in a randomized complete block design. The phenotypic data collected included plant maturity date, seed weight, and the seed concentration of protein, oil, essential amino acids, fatty acid, and soluble carbohydrates. We found that genotype was a significant (P < 0.0001) source of variation for maturity date, seed weight, seed protein and amino acids, seed oil and fatty acids, and seed carbohydrates, and significant correlations were observed between numerous traits. The G. soja PIs generally had lower seed weight, higher seed contents of protein, linolenic acid, raffinose, and stachyose, and lower seed contents of oil and oleic acid than the cultivated soybean G. max lines. The information and data collected in this study will be invaluable in guiding soybean breeders and geneticists in selecting promising G. soja PIs for research and cultivar improvement.

Effects of Stachyose on Synbiotic Yogurt Obtained from Goat Milk with Lactobacillus acidophilus and Lactobacillus casei

Abstract Development of synbiotic yogurt having multiple health benefits has become a new trend. The purpose of this study was to obtain the optimum stachyose concentration of the goat yogurt fermented by probiotics including Lactobacillus acidophilus (LA) or Lactobacillus casei (LC) besides Streptococcus thermophilus and Lactobacillus bulgaricus by measuring pH, acidity, viable counts and the change of stachyose content. The optimal stachyose concentration of goat LA-yogurt and goat LC-yogurt were 0.4% and 0.8%. Under the above concentrations, the total bacteria number and the viable counts of LA were 2.02×109cfu/mL, 3×107cfu/mL, respectively; the total bacteria number and the viable counts of LC were 2.55×109cfu/mL, 2.53×108cfu/mL, respectively. The results indicate that stachyose can effectively improve the vitality and the viable counts of strains in goat yogurt.

Inhibition of sucrose and galactosyl-sucrose oligosaccharide metabolism in leaves and fruits of melon (Cucumis melo L.) under low light stress

Low light stress is a major limiting factor for melon to reach its full potential of fruit yield and quality in cold season production. This study investigated the effect of low light stress on sucrose synthesis and galactosyl-sucrose oligosaccharide loading in melon leaves, galactosyl-sucrose oligosaccharide unloading, and sugar accumulation in fruits under greenhouse conditions using the low light-tolerant cultivar Yujinxiang and the low light-sensitive cultivar Yuxue. The results showed that in melon leaves, sucrose content and activities of related synthase enzymes decreased significantly under low light stress. The reduction of sucrose content and the activity of sucrose phosphate synthase (SPS) and sucrose synthase in the synthesis direction (SS-s) in Yujinxiang (30.9%, 16.5%, 30.0%, respectively) were significantly less than those in Yuxue (60.6%, 31.6%, 40.5%, respectively). The raffinose and stachyose content as well as the activity of stachyose synthase also significantly decreased after shading. The reduction of stachyose synthase activity in Yujinxiang (23.8%) was significantly less than that in Yuxue (32.4%), indicating that sucrose synthesis and galactosyl-sucrose oligosaccharide loading in melon leaves were inhibited under low light stress and the low light-sensitive cultivar was more greatly influenced. In melon fruits, stachyose content and the activities of acid and alkaline α-galactosidases significantly decreased under low light conditions, but the raffinose content was higher from 10 to 20 days after anthesis, indicating that the imported assimilates reduced, and galactosyl-sucrose oligosaccharide unloading was inhibited after shading. During the earlier stage of fruit development, significant decreases in the activities of acid invertase (AI), neutral invertase (NI), and sucrose synthase in the cleavage direction (SS-c) were observed in the two cultivars after shading, sink strength reduced. In the later stage of fruit development, sucrose accumulation was inhibited by decreasing the activities of SPS and SS-s, but no significant difference was observed between the two cultivars suggesting that the difference of sugar content among the two cultivars might be due to the imported assimilates under low light conditions.

Genetic analysis of edamame seed composition and trait relationships in soybean lines

Edamame, a vegetable or specialty soybean (Glycine max) with high nutritional and market value, is relatively new to North America. Because of its health and nutritional benefits and globalized trade, the edamame market and acreage in the United States are steadily increasing. To facilitate edamame breeding and commercial production, we genetically analyzed edamame seed composition using 86 breeding lines and cultivars developed in the U.S. Significant genotypic differences based on a single year or 2-year joint analysis were observed for most traits investigated, including protein, oil, dietary fiber, starch, sucrose, stachyose and total sugar content. No significant genotypic difference was observed for ash content in both years and for raffinose content in year 2016. Yearly differences were also significant except for sucrose, stachyose and total sugar. Genotype-by-year interaction was significant for protein, sucrose, raffinose and total sugar, but insignificant for other traits. The heritability was high and relatively stable for protein and oil content, followed by stachyose content, but was low for ash and starch content. The heritability for sucrose, total sugar and dietary fiber content varied from 38 to 75%. Genotypic correlations were insignificant among most traits. However, protein content was negatively correlated with oil content and dietary fiber, but positively associated with stachyose. Oil content was negatively correlated with starch and individual sugars. Although positive phenotypic or Pearson’s correlation existed between total sugar content and individual sugars, and between sucrose and starch content, their genotypic correlations were insignificant.

Physicochemical characteristics of canned vegetable-type soybean processed with zinc at different pasteurization times

Abstract: The objective of this work was to evaluate the effects of zinc concentration in acidified brine and of pasteurization time on the zinc content, color, and physicochemical and microbiological characteristics of canned vegetable-type soybean (Glycine max). The 22 central composite rotational design (CCRD) was used, with zinc concentration in the acidified brine and duration of pasteurization as variables, resulting in 12 assays. A canning formulation was developed and compared with canned-vegetable type soybean without zinc and with fresh-vegetable type soybean, with microbiological evaluation. Zinc addition within the limits defined by Food and Drug Administration (≤75 ppm) does not affect the physicochemical and microbiological characteristics of canned grains, subjected to 10 min pasteurization. Acidified brine containing zinc increases the content of isoflavone glycosides, decreases the content of malonyl glycosides, and has lower-sucrose and stachyose contents than fresh grains. Zinc addition does not significantly influence the color of grains.

The functions of cucumber sucrose phosphate synthases 4 (CsSPS4) in carbon metabolism and transport in sucrose- and stachyose-transporting plants

Sucrose phosphate synthases (SPSs) are rate-limiting sucrose synthesis enzymes present in photosynthetic and non-photosynthetic tissues. The cucumber genome contains three SPSs that can be grouped into families A, B, and C. CsSPS1 and CsSPS2 are highly expressed in flowers and mature leaves, while the expression level of CsSPS4 increased gradually after leaf unfolding in our study and reached its peak after 20 days. In CsSPS4-overexpression tobacco plants, sucrose content and sucrose/starch ratio were increased significantly and resulted in improved leaf yield. By contrast, in CsSPS4-overexpression (CsSPS4-OE) cucumber lines, contents of sucrose and starch were unchanged, and raffinose was increased in transgenic cucumber leaves. The expression of cucumber raffinose family oligosaccharide (RFO)-synthesis-related genes increased obviously in cucumber CsSPS4-OE plants, and the sucrose, raffinose, and stachyose contents increased significantly in the petioles of CsSPS4-OE lines. In CsSPS4-antisense (CsSPS4-A) cucumber lines, decreases occurred in mRNA expression, enzyme activity, sucrose content, sucrose/starch ratio, and stachyose transport, but the RFO-synthesis-related genes were nearly unchanged. Together, these results suggest that overexpression of CsSPS4 can lead to carbon metabolism prioritizing sugar transport in cucumber, and suppression of CsSPS4 likely promotes carbon metabolism to accumulate starch, showing a more complicated carbon distribution model than in transgenic tobacco plants.

Changes of transport sugar content in different organs of Rehmannia glutinosa

Raffinose series oligosaccharides are the transport and storage sugars of many plants, Rehmannia glutinosa is one of the commonly used Chinese herbal medicines, medicinal parts ist he roots. Root and tuber of R. glutinosa contains stachyose, raffinose and other oligosaccharides, but the study about the process of growth and development of other organs in the non-structural changes in sugar content is rare.In this study, leaves, stems and roots of R. glutinosa were used as materials to analyze the diurnal variation and the changes of sugar content of sucrose, raffinose and stachyose in different organs of R. glutinosa. The results showed that the content of sucrose in R. glutinosa leaves gradually increased from seedling stage.However, the content of stachyose did not change much at the early stage of growth, and the stachyose rapidly increased at the later stage of growth. The raffinose content gradually decreased throughout the growing season, young leaves of R. glutinosa have higher ability to sucrose synthesis than mature leaves, while mature leaf has higher raffinose and stachyose synthesis ability than young leaves. Sucrose and stachyose content in stem gradually increased, while there was little change in raffinose content. The content of raffinose and stachyose in root increased rapidly from the beginning of fast growing period, while the content of sucrose did not change much. The content of sucrose in leaves of R. glutinosa did not change much at day and night, while the daily changes of raffinose and stachyose contents were very obvious. The contents of raffinose and stachyose in daytime were higher than those at night. The content of raffinose in root and stem was not changed much, but the change of stachyose in root, stem and leaf was very obvious, especially in stem and leaf. In summary, the leaf is the main synthetic organ of raffinose, leaves, stems and roots are stachyose synthesis organ. Sucrose, raffinose and stachyose are the major transport forms of carbohydrates in R. glutinosa.

Diversity of γ- glutamyl peptides and oligosaccharides, the "kokumi" taste enhancers, in seeds from soybean mini core collections.

Soybeans (Glycine max (L,) Merr,) contain γ-glutamyl peptides and oligosaccharides, and these components play an important role in imparting the "kokumi" taste to foods. To gain insight into the genetic diversities and molecular mechanisms of accumulation of γ-glutamyl peptides and oligosaccharides in soybean, we measured the contents of these components using the Japan and World mini core collections. Similar to other previously reported traits, wide variations were detected among the accessions in the core collections with respect to the content of γ-glutamyl peptides and oligosaccharides. We found a positive relationship between the content of γ-glutamyl tyrosine and γ-glutamyl phenylalanine and between the content of raffinose and stachyose. Furthermore, there were unique accessions that included high levels of γ-glutamyl peptides and oligosaccharides. These accessions may be helpful in understanding the accumulation mechanism of γ-glutamyl peptides and oligosaccharides and to increase the "kokumi" taste components in soybean by performing a genetic analysis.

Genetic Architecture of Dietary Fiber and Oligosaccharide Content in a Middle American Panel of Edible Dry Bean.

Common bean ( L.) is the most consumed edible grain legume worldwide and contains a wide range of nutrients for human health including dietary fiber. Diets high in beans are associated with lower rates of chronic diseases such as obesity and type 2 diabetes, and the content of dietary fibers varies among different market classes of dry bean. In this study, we evaluated the dietary fiber content in a Middle American diversity panel (MDP) of common bean and evaluated the genetic architecture of the various dietary fiber components. The dietary fiber components included insoluble and soluble dietary fibers as well as the antinutritional raffinose family of oligosaccharides (RFOs; raffinose, stachyose, and verbascose). All variables measured differed among market classes and entries. Colored bean seeds had higher levels of insoluble dietary fibers with the black market class showing also the highest raffinose and stachyose content. Cultivars and lines released since 1997 had higher insoluble dietary fibers and RFO content in race Durango. Higher levels of RFOs were also observed in cultivars with type II growth habit that was a recent breeding target in Durango race germplasm. Candidate genes for dietary fiber traits, especially homologs to two main genes in the RFO biosynthesis pathway, were identified. The knowledge of diversity of dietary fibers in the MDP accompanied with the identification of candidate genes could effectively improve dietary fiber components in common bean.

Quantification of anti-nutritional factors and their correlations with protein and oil in soybeans

Soybeans contain about 30% carbohydrate, mainly consisting of non-starch polysaccharides (NSP) and oligosaccharides. NSP are not hydrolyzed in the gastrointestinal tract of monogastric animals. These NSP negatively affect the development of these animals, especially the soluble fraction. This work aimed to establish a method to quantify NSP in soybeans, using high performance liquid chromatography (HPLC), and to estimate correlations between NSP, oligosaccharides, protein and oil. Sucrose, raffinose + stachyose, soluble and insoluble NSP contents were determined by HPLC. Oil and protein contents were determined by near-infrared spectroscopy (NIRS). The soluble PNAs content showed no significant correlation with protein, oil, sucrose and raffinose + stachyose contents, but oligosaccharides showed a negative correlation with protein content. These findings open up the possibility of developing cultivars with low soluble NSP content, aiming to develop feed for monogastric animals.

Simultaneous Analysis of Saccharides between Fresh and Processed Radix Rehmanniae by HPLC and UHPLC-LTQ-Orbitrap-MS with Multivariate Statistical Analysis.

Radix Rehmanniae (RR) is a kind of herb which is widely used in the clinical and food processing industry. There are four forms of RR used in traditional Chinese medicine practice, which include fresh RR (FRR), raw RR (RRR), processed RR (PRR), and another processed RR (APRR), in which the APRR was processed by nine cycles of repeated steaming and drying. There are a large number of saccharides in RR. However, the differences in content were shown by different processing methods. In this study, an effective method using high-performance liquid chromatography (HPLC) and high-performance liquid chromatography-mass spectrometry (LC-MS) coupled with multivariate statistical analysis to rapidly distinguish different RR samples and validate the proposed chemical conversion mechanism. The datasets of the content of saccharides were subjected to principal component analysis (PCA) and one-way analysis of variance. The results showed that there different changes occurred in the contents of saccharides corresponding to the different processing methods, in which the contents of monosaccharides—namely arabinose, glucose, mannose, and galactose—had an increasing trend or remained relatively stable. However, the contents of fructose and oligosaccharides, including manninotriose, melibiose, sucrose, and raffinose, first increased and then reduced, or gradually decreased, yet the content of stachyose gradually decreased. The MSn data indicated that manninotriose, melibiose, and some monosaccharides were produced by the hydrolysis of oligosaccharides. In addition, the fragmentation pathways of 1-phenyl-3-methyl-5-pyrazolone (PMP) derivatization of monosaccharides were also found that its glycosidic bond was first broken and subsequently its inside ring broke, and the characteristic fragment ions were produced at m/z 511.22, 493.20, 373.16, and 175.08 in the PMP derivatization of monosaccharides. In conclusion, this study illustrates the change and chemical conversion mechanism of saccharides by processing in RR samples which might play a key role in further application of RR.

Effect of location on chemical properties, amino acid and fatty acid compositions of fenugreek (Trigonella foenum-graecum L.) seed and oils

Oil contents of samples were found low, and varied between 5.06 and 6.33%. In addition, crude fiber contents of seeds changed between 9.25 and 10.35%. Sugar compositions of fenugreek seeds changed according to locations. While fructose contents of seeds change between 1.62 and 3.06%, stachyose contents of samples ranged from 1.29 to 2.12%. While aspartic acid contents of fenugreek change between 2.65 and 3.31%, glutamic acid contents of samples were found between 3.79 and 4.82%. While linoleic acid contents of fenugreek seed oils change between 35.14 and 41.04%, linolenic acid contents of oils varied from 16.97 to 25.66%. Oleic acid contents of seed oils ranged from 11.8 to 19.93% (p < .05). Practical applications Fenugreek seeds are rich in crude protein, sugars, amino acids, and fatty acid contents. The fatty acid profile was dominated by oleic, linoleic, and linolenic acids. Fenugreek has a great medicinal value, and its seed has some medicinal properties such as hypoglycemic, laxative, stimulant, carminative, stomachic, antibacterial, antioxidant, and diuretic. However, fenugreek shows high quantities of linolenic acid (16.99–25.66%) and gets into the drying oil category. Drying oil is any of several natural oils, which oxidize to form a tough, elastic film when exposed to the air.

The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient.

New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available about the viability and functionality of probiotics during shelf life and its effect on the nutritional characteristics of dairy-free products. The aim of the study was to formulate a fermented dairy-free dessert using a novel food ingredient based on a pumpkin by-product and containing Lactobacillus casei (ATCC®393™) (NFI). The effect of NFI and the soluble solids (SS) of soy milk on the probiotic viability, physical stability, colour, and firmness of dairy-free dessert was studied using a response surface methodology. The different levels of SS and NFI significantly (p < 0.05) affected the response variables. Thereafter, two formulations were selected and the physico-chemical, nutritional and organoleptic characterization were evaluated. The L. casei count reached the desired therapeutic level (>107 UFC mL-1) after gastrointestinal digestion at 21 days of storage. In general, both the fermentation process and storage reduced (p < 0.05) the content of phytic acid, raffinose and stachyose, which implies a nutritional improvement of the final product. Scores above 5.0 on a 9-point scale were obtained for colour, odour, texture and overall acceptability in the consumer acceptance test. Therefore, a dairy-free dessert with good physical properties, suitable nutritional characteristics, and sensorial acceptability could be successfully formulated with the NFI.

Selection of Low Stachyose Content of Soybean Line Using rs2 Gene Marker

Selection of Low Stachyose Content of Soybean Line Using rs2 Gene Marker