Off-flavour reduction in Vicia faba bean protein isolate

The aim of the present work was to analyse the hypocholesterolaemic efficiency of aVicia faba-protein isolate in relation to the intact legume. In addition, the mechanisms underlying the effects of this isolate were investigated. Hypercholesterolaemic rats were divided into three groups (n 10×3) and fed high-fat diets rich in cholesterol-containing casein, whole seeds ofVicia fabaor the protein isolate of faba beans as protein source, for 2 weeksad libitum. The protein isolate was prepared by isoelectric precipitation and spray dried. Analyses of serum, liver and faeces, as well as of the activity of hepatic 3-hydroxy-3-methylglutaryl (HMG)-CoA reductase, were assessed by enzymatic methods. The rats fed onVicia fabadiets showed significantly lower body weights and energy intakes than rats fed on casein diets. The whole-seed diet induced a significant reduction in plasma triacylglycerol. Feeding rats on diets containing faba bean seeds, or the protein isolate, induced a significant decrease in plasma (LDL+VLDL)-cholesterol but not in HDL-cholesterol. Hepatic cholesterol and triacylglycerol were also reduced. The hypocholesterolaemic effects ofVicia fabawere not the result of a reduction in cholesterol synthesis as assessed from HMG-CoA reductase activity, but the result of an increase in steroid faecal excretion. The faba bean-protein isolate obtained under our experimental conditions was useful in improving the metabolic alterations induced by feeding with a hypercholesterolaemic diet compared with casein. The effectiveness of the whole seeds was higher than that of the protein isolate.

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Influence of dietary inclusion of a wet processed faba bean protein isolate on post-smolt Atlantic salmon ( Salmo salar )

Aquaculture ◽

10.1016/j.aquaculture.2016.09.008 ◽

2016 ◽

Vol 465 ◽

pp. 124-133 ◽

Cited By ~ 5

Author(s):

C. De Santis ◽

S.A.M. Martin ◽

C.E. Dehler ◽

P.P.M. Iannetta ◽

D. Leeming ◽

...

Keyword(s):

Atlantic Salmon ◽

Salmo Salar ◽

Faba Bean ◽

Protein Isolate ◽

Atlantic Salmon Salmo Salar ◽

Bean Protein

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Modifications in plasma cholesterol and apolipoproteins of hypercholesterolaemic rats induced by ethanol-soluble factors of Vicia faba

British Journal Of Nutrition ◽

10.1079/bjn19850030 ◽

1985 ◽

Vol 53 (2) ◽

pp. 223-232 ◽

Cited By ~ 15

Author(s):

Elena Mengheri ◽

M. Laura Scarino ◽

Francesco Vignolini ◽

M. Antonietta Spadoni

Keyword(s):

Vicia Faba ◽

Faba Bean ◽

Plasma Cholesterol ◽

Ethanol Extract ◽

Protein Source ◽

High Density Lipoproteins ◽

Moderate Increase ◽

Protein Concentrate ◽

Soluble Factors ◽

Bean Protein

1. High-fat-high-cholesterol diets containing casein or a Vicia faba bean (faba bean) protein concentrate as the protein source were given to rats for 5 weeks. When the faba bean protein concentrate or its ethanol extract was present in the diet, a marked decrease was found in the level of circulating cholesterol associated with the lower-density lipoproteins (very-low-, intermediate- and low-density lipoproteins) compared with the level found on the diets containing casein or the faba bean protein concentrate deprived of ethanol-soluble factors.2. Alterations in apoprotein pattern were detected after the different dietary treatments. In particular, apoA-I appeared in an unusual form with electrophoretic mobility faster than normal in all lipoprotein fractions after feeding the diets that did not lower plasma cholesterol. When the diets contained the faba bean protein concentrate or its ethanol extract, the apoA-I disappeared from the lower-density lipoproteins but its normal form and the unusual one were apparent in the high-density lipoproteins.3. A moderate increase in faecal excretion of acidic steroids was found after feeding the diets containing the ethanol-soluble factors, irrespective of the protein source.4. The results are discussed in relation to the presence of saponin and polyunsaturated lecithin in the ethanol extract of the faba bean protein concentrate.

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