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Titolo:
Reduction efficiency of the neurotoxin beta-ODAP in low-toxin varieties ofLathyrus sativus seeds by solid state fermentation with Aspergillus oryzaeand Rhizopus microsporus var chinensis
Autore:
Kuo, YH; Bau, HM; Rozan, P; Chowdhury, B; Lambein, F;
Indirizzi:
State Univ Ghent, Fac Med & Hlth Sci, Physiol Chem Lab, B-9000 Ghent, Belgium State Univ Ghent Ghent Belgium B-9000 ol Chem Lab, B-9000 Ghent, Belgium INSERM U308, F-54000 Nancy, France INSERM U308 Nancy France F-54000INSERM U308, F-54000 Nancy, France
Titolo Testata:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
fascicolo: 15, volume: 80, anno: 2000,
pagine: 2209 - 2215
SICI:
0022-5142(200012)80:15<2209:REOTNB>2.0.ZU;2-J
Fonte:
ISI
Lingua:
ENG
Soggetto:
NUTRITIONAL-VALUE; AMINO-ACIDS; BOAA; NEUROLATHYRISM; SEEDLINGS; LEGUME;
Keywords:
fermentation; detoxification; neurotoxin; amino acid; beta-ODAP; neurolathyrism; motor neurone disease; legume; grass pea; Lathyrus sativus; Aspergillus oryzae; Rhizopus microsporus; food processing;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
38
Recensione:
Indirizzi per estratti:
Indirizzo: Lambein, F State Univ Ghent, Fac Med & Hlth Sci, Physiol Chem Lab, Jozef Kluyskensstr27, B-9000 Ghent, Belgium State Univ Ghent Jozef Kluyskensstr 27Ghent Belgium B-9000 um
Citazione:
Y.H. Kuo et al., "Reduction efficiency of the neurotoxin beta-ODAP in low-toxin varieties ofLathyrus sativus seeds by solid state fermentation with Aspergillus oryzaeand Rhizopus microsporus var chinensis", J SCI FOOD, 80(15), 2000, pp. 2209-2215

Abstract

Solid state fermentation of several low-toxin varieties of grass pea (Lathyrus sativus L) seeds with Aspergillus oryzae and Rhizopus microsporus var chinensis removed the neurotoxin beta -ODAP (3-N-oxalyl-L-2,3-diaminopropanoic acid) to a considerable degree from the seed meal. The detoxification efficiency was statistically significant and ranged from 52.4% (p < 0.01) to82.2% (p < 0.001), which was lower than for a high-toxin variety processedby the same fermentation procedure (94.8%, p < 0.001). While the content of <beta>-ODAP decreased, those of other free protein amino acids, especially glutamic acid, histidine, threonine, tyrosine, valine and lysine, increased dramatically in the fermented seeds. Efforts to remove the neurotoxin from Lathyrus sativus either by breeding or by food processing to obtain toxin-free grass pea seeds have been made worldwide for several decades. The efficiencies of various reported processing methods are summarised and compared. (C) 2000 Society of Chemical Industry.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/11/20 alle ore 03:26:29