Abstract
Legumes are a sustainable source of plant protein, and their production could be increased in Europe. The use of faba bean (Vicia faba L.) is limited in part due to the presence of the pyrimidine glycosides vicine and convicine. Vicine and convicine, and particularly their aglycones, can cause a form of haemolytic anaemia called favism in individuals who have genetic deficiency in the glucose-6-phosphate dehydrogenase (G6PD) enzyme. Different processing methods have reduced the vicine and convicine contents to varying levels, but the formation of the aglycones have not been studied. Practical processing methods for removal of vicine, convicine and their aglycones are still required. The main aim of this study was to implement methods for the total elimination of vicine and convicine, with a focus on the aglycones. The compounds of interest were quantified using reversed phase high performance liquid chromatography (RP-HPLC) with ultraviolet (UV) detection against an internal standard uridine. The contents of vicine and convicine were determined in cultivars grown in Finland, and the contents were compared within a selected growing year and among three growing years. Vicine and convicine were hydrolysed in faba bean extracts, in vicine and convicine fractions and in faba bean suspensions by using β-glucosidase to study the formation and stability of the aglycones. Finally, the formation and stability reactions were studied under selected model conditions and in sourdoughs and breads. The performance of the HPLC method was suitable for the analysis of vicine and convicine. The levels in the studied cultivars varied from 5.2–7.6 mg/g dry matter (DM) and 2.1–3.6 mg/g DM within one growing year for vicine and convicine, respectively. Cultivar comparison showed that the cultivar ‘Kontu’, the commonly grown cultivar in Finland, contained high amounts of vicine and convicine. No extensive variation was noted among three studied growing years, even though the weather conditions varied markedly. The aglycones were detected and monitored with the HPLC method used for vicine and convicine analysis. The aglycones formed in the vicine and convicine fractions decreased in amount and finally lost their UV absorptivity after 2 h at pH 5 at 37 °C. The need for an external enzyme source was confirmed, as losses of vicine and convicine were rather small in faba bean suspensions. Selected lactic acid bacteria (LAB) strains were able to hydrolyse vicine and convicine in faba bean sourdoughs at 25 °C, 24 h; the hydrolysis depended on the fermentation temperature. Sourdoughs lost up to 82–85% of the vicine and up to 34–47% of the convicine. The amounts of vicine and convicine in wheat breads, containing 30% faba bean, were comparable to the amounts that were in sourdoughs after 24 h of fermentation. The aglycones were measured from sourdoughs fermented at 25 °C and from the corresponding doughs, but not from the breads. This study showed that vicine and convicine can be analysed simultaneously with their aglycones with an RP-HPLC-UV method, which provides the benefit of estimation of the total elimination of these compounds. The aglycones were found to disappear in all the studied matrices. Fermentation can induce losses of vicine and convicine, but the efficiency of hydrolysis depends on the selection of strains and the fermentation conditions. Furthermore, controlled acidification is necessary for maintain acceptable sensory quality.
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Claims 16
Claim · model-written summary
The RP-HPLC-UV method performed suitably for the analysis of vicine and convicine in faba bean.
Verbatim
e0“The performance of the HPLC method was suitable for the analysis of vicine and convicine”
Claim · model-written summary
Vicine levels in the studied faba bean cultivars varied from 5.2-7.6 mg/g dry matter within one growing year.
- Taxon
- faba bean
Vicia fabat0 - Outcome
- levels in the studied cultivarse0
- Value
- 5.2–7.6 mg/g dry matter (DM)e0
- Qualifier
- within one growing yeare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“The levels in the studied cultivars varied from 5.2–7.6 mg/g dry matter (DM) and 2.1–3.6 mg/g DM within one growing year for vicine and convicine, respectively”
Claim · model-written summary
Convicine levels in the studied faba bean cultivars varied from 2.1-3.6 mg/g dry matter within one growing year.
- Taxon
- faba beanVicia fabat0
- Outcome
- levels in the studied cultivarse0
- Value
- 2.1–3.6 mg/g DMe0
- Qualifier
- within one growing yeare0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“The levels in the studied cultivars varied from 5.2–7.6 mg/g dry matter (DM) and 2.1–3.6 mg/g DM within one growing year for vicine and convicine, respectively”
Claim · model-written summary
The cultivar Kontu, commonly grown in Finland, contained high amounts of vicine and convicine.
- Taxon
- faba beanVicia fabat0
- Material
- Kontue0
- Outcome
- amounts of vicine and convicinee0
- Direction
- highe0
- Setting
- Finlande0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“the cultivar ‘Kontu’, the commonly grown cultivar in Finland, contained high amounts of vicine and convicine”
Claim · model-written summary
No extensive variation in vicine and convicine was noted among three studied growing years despite markedly varying weather.
- Taxon
- faba beanVicia fabat0
- Outcome
- variatione0
- Qualifier
- three studied growing yearse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“No extensive variation was noted among three studied growing years”
Claim · model-written summary
Aglycones formed in the vicine and convicine fractions decreased in amount and finally lost UV absorptivity after 2 h at pH 5 at 37 °C.
- Taxon
- faba beanVicia fabat0
- Outcome
- aglycones formed in the vicine and convicine fractionse0
- Direction
- decreasede0
- Qualifier
- after 2 h at pH 5 at 37 °Ce0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“The aglycones formed in the vicine and convicine fractions decreased in amount and finally lost their UV absorptivity after 2 h at pH 5 at 37 °C”
Claim · model-written summary
Losses of vicine and convicine were rather small in faba bean suspensions, confirming the need for an external enzyme source.
- Taxon
- faba beanVicia fabae0
- Outcome
- losses of vicine and convicinee0
- Direction
- smalle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The need for an external enzyme source was confirmed, as losses of vicine and convicine were rather small in faba bean suspensions”
Claim · model-written summary
Selected lactic acid bacteria strains were able to hydrolyse vicine and convicine in faba bean sourdoughs at 25 °C, 24 h.
- Taxon
- faba beanVicia fabae0
- Treatment
- Selected lactic acid bacteria (LAB) strainse0
- Outcome
- hydrolyse vicine and convicinee0
- Direction
- hydrolysee0
- Setting
- sourdoughse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Selected lactic acid bacteria (LAB) strains were able to hydrolyse vicine and convicine in faba bean sourdoughs at 25 °C, 24 h”
Claim · model-written summary
Hydrolysis of vicine and convicine in faba bean sourdoughs depended on the fermentation temperature.
- Taxon
- faba beanVicia fabae0
- Treatment
- fermentation temperaturee0
- Outcome
- the hydrolysise0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Selected lactic acid bacteria (LAB) strains were able to hydrolyse vicine and convicine in faba bean sourdoughs at 25 °C, 24 h; the hydrolysis depended on the fermentation temperature”
Claim · model-written summary
Faba bean sourdoughs lost up to 82-85% of the vicine.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“Sourdoughs lost up to 82–85% of the vicine and up to 34–47% of the convicine”
Claim · model-written summary
Faba bean sourdoughs lost up to 34-47% of the convicine.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“Sourdoughs lost up to 82–85% of the vicine and up to 34–47% of the convicine”
Claim · model-written summary
Amounts of vicine and convicine in wheat breads containing 30% faba bean were comparable to those in sourdoughs after 24 h of fermentation.
- Taxon
- faba beanVicia fabae0
- Outcome
- amounts of vicine and convicinee0
- Direction
- comparablee0
- Comparator
- sourdoughse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The amounts of vicine and convicine in wheat breads, containing 30% faba bean, were comparable to the amounts that were in sourdoughs after 24 h of fermentation”
Claim · model-written summary
Aglycones were measured in sourdoughs fermented at 25 °C and in the corresponding doughs but not in the breads.
- Taxon
- faba beanVicia fabat0
- Outcome
- aglycones were measurede0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“The aglycones were measured from sourdoughs fermented at 25 °C and from the corresponding doughs, but not from the breads”
Claim · model-written summary
The RP-HPLC-UV method can analyse vicine and convicine simultaneously with their aglycones, allowing estimation of total elimination of these compounds.
Verbatim
e0“vicine and convicine can be analysed simultaneously with their aglycones with an RP-HPLC-UV method”
Claim · model-written summary
The aglycones were found to disappear in all the studied matrices.
- Taxon
- faba beanVicia fabat0
- Outcome
- aglycones were found to disappeare0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“The aglycones were found to disappear in all the studied matrices”
Claim · model-written summary
Controlled acidification is necessary to maintain acceptable sensory quality.
- Taxon
- faba beanVicia fabat0
- Outcome
- controlled acidificatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Occurrence of vicine and convicine in faba bean”
e0“controlled acidification is necessary for maintain acceptable sensory quality”
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