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PubMed1988

Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.

Faba beans (Vicia faba) were germinated at room temperature for 3 and 6 days respectively. The effect of germination on the protein fractions, protein solubility index, PAGE pattern and some functional properties i.e. emulsification capacity (EC), foaming capacity (FC), foam stability (FS), water and fat absorption capacities of the flour was studied. Germination decreased albumins, globulins and prolamins at different levels but non protein nitrogen and glutelins were increased. The protein solubility index was high at both extreme pH values with an isoelectric point (IP) at pH of 4.4-4.5. The solubility of the protein slightly increased due to germination at all the pH values. PAGE pattern revealed on obvious dissociation and utilization for both fast and slow moving protein fractions during germination. Emulsification and foaming properties vs pH profile were similar to the pattern of solubility vs pH. Both properties were high at acidic and alkaline pH's and the minimum values were at pH 4 to 5. Germination process improved EC, FC and FS of the flour in comparison with that of dry bean flour. Water absorption of faba bean flours was improved during germination but the fat absorption markedly decreased.

Dietary Fats↗
PubMed2000

Physiological aspects of fungi isolated from root nodules of faba bean (Vicia faba L.).

The present study was made to isolate and assess some physiological characteristics of root nodule-colonizing fungi. During this study, 17 fungal species were isolated from root nodule samples taken from faba bean plants (Vicia faba L.) collected from different sites at Assiut area (Egypt). The growth of faba bean plants in pots was significantly promoted by soil inoculation with most fungi. Growth was checked in pots with inocula of Cladosporium cladosporioides, Fusarium moniliforme, F: oxysporium, F solani, Macrophominia phaseolina and Rhizoctonia solani which were added separately. All growth-promoting fungi were capable of producing cellulase, pectin lyase, polygalacturonase, protease, urease, amidase, acid phosphatase, alkaline phosphatase and arylsulfatase in growth medium supplemented with the corresponding substrates. Four fungal species, Aspergillus awamori, A. flavus, Penicillium chrysogenum and Trichoderma koningii showed the highest rates of enzyme formation. The effect of the addition of six trace elements to the growth media at 30 micromol/ml on enzyme production revealed some dependency on species, enzyme and metal ion. Cd2+, Hg2+ and Zn2+ generally inhibited enzyme activity. Cu(1+), Fe3+ and Al3+ showed a stimulatory effect. Fungicides (afugan and tilt) and herbicides (brominal and fusilade) at 50 ppm generally promoted enzyme activity, but insecticides (kelthane and fenvalerate) caused some inhibition to enzyme activities. Salinization of the growth media with NaCl strongly inhibited the enzymatic activity of all fungi at concentrations between 0.5 and 1.5%.

Fabaceae↗
PubMed2004

Composting of rice straw with oilseed rape cake and poultry manure and its effects on faba bean (Vicia faba L.) growth and soil properties.

Composting of rice straw with poultry manure and oilseed rape cake and its effects on growth and yield of faba bean and soil properties was studied in pot experiments at Gifu University, Japan in 2001/2002. The composts reached maturity in 90 days, were rich in organic matter and mineral nutrients, had a high level of stability, and no phytotoxicity. The addition of compost (20-200 g pot(-1)) improved selected soil chemical (increased total N, total C and CEC), physical (decreased particle density) and biological (increased soil respiration rate) properties. Application of composts at a rate of 20 g pot(-1) significantly increased growth, yield, yield components and total crude protein of faba bean plants. The benefit of this compost without chemical fertilizer demonstrated the validity and possibility of sustainable agronomic performance of faba bean using locally available recycled organic materials.

Agriculture↗
PubMed2001

Effects of the whole seed and a protein isolate of faba bean (Vicia faba) on the cholesterol metabolism of hypercholesterolaemic rats.

The aim of the present work was to analyse the hypocholesterolaemic efficiency of a Vicia 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 and fed high-fat diets rich in cholesterol-containing casein, whole seeds of Vicia faba or the protein isolate of faba beans as protein source, for 2 weeks ad 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 on Vicia faba diets 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 of Vicia faba were 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.

Analysis of Variance↗
PubMed1991

Identification of potyvirus isolates from faba bean (Vicia faba L.), and the relationships between bean yellow mosaic virus and clover yellow vein virus.

Clover yellow vein virus (CYVV) isolate H and the related potyvirus isolates E178, E197, and E242 could be distinguished from bean yellow mosaic (BYMV) isolates by their wider host range among non-legume test plant species, the peculiar enlargement of the nucleolus in infected plants, and the larger size of their coat protein as evidenced by slower migration in SDS-PAGE. Serologically, they are qualitatively indistinguishable in electro-blot immunoassay (EBIA) also with antibodies specific to the N-terminal part of BYMV-B25 coat protein, implying therefore that CYVV and BYMV coat proteins contain identical amino acid sequences in the N-terminal region. The faba-bean virus isolates from Sudan, Syria, and The Netherlands could be identified as BYMV isolates especially adapted to faba bean. All of them were weakly pathogenic to Phaseolus bean with the exception of SV205, assuming an intermediate position between Phaseolus-bean isolates, with low pathogenicity to faba bean, and faba-bean isolates, usually having low pathogenicity to Phaseolus bean. Strains of BYMV are thus hard to delimit.

Antibodies, Viral↗
PubMed1991

The amino acid sequence of a Bowman-Birk type proteinase inhibitor from faba beans (Vicia faba L.).

The amino acid sequence of a Bowman-Birk type proteinase inhibitor (FBI) from seeds of faba bean (Vicia faba L.) was determined by analysis of peptide fragments generated by reduction and S-carboxymethylation of enzymatically modified inhibitors, which were obtained from native FBI by limited proteolysis with TPCK-trypsin or TLCK-chymotrypsin at pH 3.5. The established sequence showed that FBI is highly homologous with Vicia angustifolia inhibitor (VAI0 but lacks the portion corresponding to the C-terminal 9 amino acids of VAI. The trypsin reactive-site peptide bond in FBI was also indicated to be Lys(16)-Ser(17) and the chymotrypsin reactive-site peptide bond to be Tyr(42)-Ser(43) by limited proteolysis with TPCK-trypsin or TLCK-chymotrypsin and by sequence comparison with other Bowman-Birk type inhibitors.

Amino Acid Sequence↗
PubMed2004

Estimates of broad-sense heritability for seed yield and yield criteria in faba bean (Vicia faba L.).

Eight faba bean (Vicia faba L.) genotypes were grown at lowlands of the west-Mediterranean region of Turkey in order to estimate the broad-sense heritability for plant height, number of stems and pods per plant, seed yield, biological yield, 100-seed weight, days to flowering and maturity. The heritability for plant height, number of stems and pods per plant, seed yield, biological yield, 100-seed weight, days to flowering and maturity were estimated as 83%, 63%, 43%, 62%, 52%, 99%, 97% and 97%, respectively. It was found that seed weight was the least affected trait across changing environmental conditions and followed by days to flowering and maturity. On the other hand, number of pods per plant, biological and seed yields and number of stems per plant were the most affected traits versus environmental conditions.

Biometry↗
PubMed2002

Mapping of quantitative trait loci controlling broomrape (Orobanche crenata Forsk.) resistance in faba bean (Vicia faba L.).

Orobanche crenata Forsk. is a root parasite that produces devastating effects on many crop legumes and has become a limiting factor for faba bean production in the Mediterranean region. The efficacy of available control methods is minimal and breeding for broomrape resistance remains the most promising method of control. Resistance seems to be scarce and complex in nature, being a quantitative characteristic difficult to manage in breeding programmes. To identify and map the QTLs (quantitative trait loci) controlling the trait, 196 F2 plants derived from the cross between a susceptible and a resistant parent were analysed using isozymes, RAPD, seed protein genes, and microsatellites. F2-derived F3 lines were studied for broomrape resistance under field conditions. Of the 130 marker loci segregating in the F2 population, 121 could be mapped into 16 linkage groups. Simple interval mapping (SIM) and composite interval mapping (CIM) were performed using QTL Cartographer. Composite interval mapping using the maximum number of markers as cofactors was clearly the most efficient way to locate putative QTLs. Three QTLs for broomrape resistance were detected. One of the three QTLs explained more than 35% of the phenotypic variance, whereas the others accounted for 11.2 and 25.5%, respectively. This result suggests that broomrape resistance in faba bean can be considered a polygenic trait with major effects of a few single genes.

Base Sequence↗
PubMed2001

Purification and characterization of a phytate-degrading enzyme from germinated faba beans (Vicia faba Var. Alameda).

A phytate-degrading enzyme was purified approximately 2190-fold from germinated 4-day-old faba bean seedlings to apparent homogeneity with a recovery of 6% referred to the phytase activity in the crude extract. It behaves as a monomeric protein of a molecular mass of approximately 65 kDa. The phytate-degrading enzyme belongs to the acidic phytases. It exhibits a single pH optimum at 5.0. Optimal temperature for the degradation of sodium phytate is 50 degrees C. Kinetic parameters for the hydrolysis of sodium phytate are K(M) = 148 micromol L(-1) and k(cat) = 704 s(-1) at 35 degrees C and pH 5.0. The faba bean phytase exhibits a broad affinity for various phosphorylated compounds and hydrolyzes phytate in a stepwise manner. The first hydrolysis product was identified as D/L-myo-inositol(1,2,3,4,5)pentakisphosphate.

6-Phytase↗
PubMed2002

Nutritional evaluation of extruded faba bean (Vicia faba L.) as a protein supplement in cereals based diet in rats.

The quality of extruded faba bean (EFB) (Vicia faba L.) as a protein supplement in cereals diet was evaluated. Growth rate and protein efficiency ratio was better in 20% EFB blended dietary group of rats than those fed either on cereals alone or at 40% EFB supplementation. Subsequent studies on digestibility co-efficient, biological value, net protein utilization and net protein ratio also confirmed biological utilization of EFB proteins in a better way at low level (20%).

Animals↗
PubMed2003

Effect of cooking on protein solubility profiles of faba beans (Vicia faba L.) grown using different nutritional regimes.

A field experiment was carried out to study the effect of cooking on protein solubility profiles of mycorrhizal inoculated, phosphorus and sulphur fertilized faba beans under two water regimes. The results indicated that cooking significantly (p < or = 0.05) increased the G3-glutelin fraction as well as the insoluble protein but significantly (p < or = 0.05) decreased the globulin and albumin fractions; prolamin, G1-glutelin and G2-glutelin fractions were slightly increased. Mycorrhizal inoculation and mycorrhiza + phosphorus + sulphur fertilization significantly (p < or = 0.05) increased albumin content. All fertilizer treatments significantly (p < or = 0.05) decreased the insoluble protein.

Cooking↗
PubMed2003

Isolate and organ-specific QTLs for ascochyta blight resistance in faba bean ( Vicia faba L).

The main objective of the present study was to locate the genomic regions responsible for ascochyta blight resistance in faba bean. Six QTLs were identified with the help of a linkage map constructed from a F(2) population from the cross between the inbred lines 29H (resistant) and VF136 (susceptible). Two pathogenically distinct Ascochyta isolates were used to study the genetic control against them and disease evaluations were performed separately on leaves and stems to investigate whether different genetic systems control resistance in each plant organ, as previously suggested. The six QTLs detected were named Af3 to Af8. Af3 and Af4 were effective against both Ascochyta isolates, Af5 was only effective against isolate CO99-01 while Af6, Af7 and Af8 were only effective against isolate LO98-01. Af3, Af4, Af5 and Af7 were revealed in both leaves and stems. By contrast, Af6 was only effective in leaves and Af8 only in stems. The validity and application of these results in a MAS program is discussed.

Chromosome Mapping↗
PubMed1992

Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba).

The effects of domestic processing methods like soaking for 12 h, dehulling, ordinary cooking of whole as well as dehulled seeds at 15 lbs/inch2 pressure for 15 and 25 min, and germination for 24, 36 and 48 h were observed on trypsin inhibitor (TIA) and tannin content of two varieties of faba bean viz. VH-131 and WF. A non-significant reduction in TIA was observed on soaking and dehulling, while tannins showed a reduction of 42 and 51% on soaking in VH 131 and WF, respectively. Dehulled seeds showed a decline in tannin content by 70 to 73% in two varieties. There was a significant reduction in TIA (75-76 per cent) and tannin (76-81%) on cooking, while autoclaving for 25 min almost completely eliminated both of these stress factors. Germination of seeds for 48 h led to a reduction of 64-65% in TIA and 90-91% in tannins, which was more than germination for 24 and 36 h. Soaked seeds gave positive results of both these antinutrients.

Fabaceae↗
PubMed1996

Physico-chemical characterization of legumin-T from faba bean (Vicia faba L).

Legumin-T, the high-molecular mass product of limited tryptic hydrolysis of faba bean legumin, was investigated using hydrodynamic methods, static light scattering, fluorescence and ultraviolet spectroscopy. The following physico-chemical parameters were determined in a high-ionic strength buffer system: molecular mass, 2.4 x 10(5) g/mol; sedimentation coefficient, SO20 = 10.8 x 10(-13)Si; diffusion coefficient, DO20 = 4.1 x 10(-7) cm2 s-1; intrinsic viscosity, [eta] = 3.51 mL/g; partial specific volume, v = 0.719 mL/g; frictional ratio, f/f0 = 1.22; shape factor, beta = 2.17 x 10(6). Conformational changes during the formation of legumin-T can be deduced from the fluorescence emission and UV spectra.

Fabaceae↗