Two tropical legumes and a temperate legume were studied during the course of this work. These were Leucaena leucocephala (cv. Peru), Canavalia ensiformis(cv. unknown) and Lupinus albus (cv. Vladimir [Kievskji mutant]) respectively. The dried ground leaf obtained from Leucaena leucocephala (LLM), the seeds of Canavalia ensiformis (jack bean; JB) and Lupinus albus (lupin) were the materials used in the study. Liquid chromatographic methods (HPLC) were developed for the analysis of mimosine and 3-hydroxy-4(lH )-pyridone (3,4-DHP) in LLM, Leucaena seed (LS) and chick excreta. Neither mimosine nor 3,4-DHP wftS detected in the serum of chicks fed LLM. Poor and variable recoveries of mimosine and 3,4-DHP were obtained when these were added to serum The analysis of canavanine in JB and the serum of chicks fed JB and canavanine, was also accomplished using HPLC. Canaline was not detected in any of the samples analysed by HPLC although recovery of added canaline to serum, JB and excreta was high. A small amount of what appeared to be canavanine was detected in lupin. Saponins and tannins were found in all the legumes under study. Trypsin inhibitors were detected in all but the lupins Inclusion of LLM in chick diets reduced their performance. Addition of Fe(III), polyethylene glycol (RAM = 4000) and cholesterol to LLM diets improved chick performance almost to that of chicks fed control diets. Cooking LLM alsoimproved chick performance. Addition of enzymes to LLM did not improvechick performance and did not improve the apparent metabolisable energy (AME) of LLM. Dietary inclusion of mimosine or LS, to supply the same amount of mimosine as that from LLM, did not restrict chick performance to the same extent as LLM Inclusion of autoclaved jack bean (JB) in chick diets caused a severe reduction in chick performance. The reduction in performance was not matched byinclusion of canavanine at the same level as that from JB. The inclusion ofextracted JB also reduced chick performance. Germination of the JB, prior to autoclaving and dietary inclusion, did not reduce canavanine levels nor was chick performance improved. Addition of arginine to JB diets improved performance of chicks but additional lysine had no beneficial effect. Lupin diets perm itted chicks to perform much better than LLM or JB diets. Autoclaving made little difference to the AME of lupins although the results were probably confounded by the presence of M aillard reaction products. Addition of enzymes to lupins increased the concentration of lower molecular weight carbohydrates but only had a small beneficial effect on AME of lupins for chicks.

Lentil, black soybean and black turtle have been proved to be phenolic-rich legume varieties and possess higher antioxidant activity. In this study, the three legume varieties were subjected to broad range of processing conditions, and the effects on phenolic contents, antioxidant capacity and individual phenolic acid were investigated. The results showed all processing methods could decrease the total phenolic content, and steaming processing could preserve more phenolics and antioxidant activity than boiling processing. Phenolic acids mainly existed in nonree form and the content of individual free phenolic acids was dependent on the thermal process applied. When in vitro gastrointestinal simulation digestion was applied to the thermally processed beans, it was found that the properties of hydrolysates including total phenolic content, antioxidant activity, degree of hydrolysis, and ACE (angiotensin converting enzyme) inhibitory activity were all affected by thermal conditions employed. There was a weak correlation between the degree of hydrolysis and ACE inhibition. In the current study, for each legume variety, cooking conditions which yielded the highest phenolic content and antioxidant activity were selected. Phenolics of the raw and cooked seeds from each legume variety were extracted, semi-purified (XAD-7) and further fractionated (Sephadex LH-20). The results showed cooking had great effects on yield, phenolic content, antioxidant capacity, and individual phenolic compounds. The phenolic content and antioxidant activity could be enriched tremendously in the semi-purified extracts and some fractions. Some phenolic compounds which were absent in raw material could be found after cooking in the fractions and some phenolic compounds which were present in raw material disappeared after cooking. Among crude phenolic extracts, semi-purified extracts and fractions, only crude extracts showed ACE inhibition. In addition, protein isolates from the legumes varieties were treated with in vitro GI (gastrointestinal) digestion and then separated by ultrafiltration, DEAE anion exchange chromatography and gel permeation chromatography. After ultrafiltration, the lowest molecular weight fraction (< 3kD) had the highest ACE inhibition and the three legume varieties showed different peptide distribution, ACE inhibition, and antioxidant profile in the hydrolysates. Gel filtration chromatography further revealed that the most potent ACE inhibitors were peptides of 2-5 amino acids long.

No description available.

Thesis (M.Sc. (Microbiology)) -- University of Limpopo, 2010 / A 29 kDa lectin that shows specificity for galactose was isolated from Lonchocarpus capassa seeds by a combination of ammonium sulphate precipitation and affinity chromatography on a galactose-sepharose column. The 29 kDa lectin subunit co-purified with a 45 kDa subunit. The N-terminal sequence of the 29 kDa subunit showed homology to other legume lectins while that of 45 kDa subunit was capped. A 360 bp fragment was amplified using degenerate primers designed from internal protein sequences of the 29 kDa subunit and a 5´ RACE system primer. The cDNA fragment was cloned into pTz57R/Tvector and transformed into E. coli. The partial amino acid sequence of the lectin subunit was deduced from the nucleotide sequence of the clone. The 360 bp fragment consisted of 342 bp sequence coding for the start codon, leader sequence, N-Terminal sequence and sequences of the 79 amino acids from N-terminus. Comparison of the deduced amino acid sequence with other legume lectins showed regions of sequence homology with precursor sequences of Robinia pseudoacacia Bark lectin, a non seed lectin from Pisum sativum (pea), and the galactose specific peanut agglutinin (PNA) from Arachis hypogaea. Alignment of these sequences showed conserved regions including the metal binding sites found in all legume lectins. The 5´ end DNA sequence was used to design locus-specific primers which were used with genome walking cassette primers in an attempt to amplify the full L. capassa lectin gene. The cassette primers were designed from restriction enzyme sites on the cassette. Of all the restriction enzymes on the cassette Hind III and the L. capassa gene-specific primers amplified 288 bp of the 342 bp sequence already obtained from sequencing of the cDNA sequence with minor amino acid differences. Although the full lectin sequence was not obtained the study confirmed the presence of a galactose-specific lectin in L. capassa seeds.

The fungus <i>Colletotrichum truncatum</i> is a potential biocontrol agent (BA) against the noxious weed scentless chamomile (<i>Metricaria perforata</i> Mérat; syn.: <i>Tripleurospermum perforatum</i> (Mérat) Lainz) in western Canada. This potential BA, however, is taxonomically related to the anthracnose pathogen on lentil, raising questions about crop safety. Ribosomal DNA (rDNA) internal transcribed space (ITS) regions of <i>C. truncatum</i> isolates collected from different plant hosts were examined, and compared with additional Colletotrichum species. Sequences were amplified with the universal primers its4 and its5, and <i>C. truncatum</i> isolates from scentless chamomile and selected legume crops were differentiated consistently. All scentless chamomile isolates fell within a single cluster in phylogenetic trees, regardless of their geographic origins. These isolates were more closely related to lentil isolates of <i>C. truncatum</i> than to isolates from the other host species. Soybean isolates, with more falcate and slender conidia and slightly bigger appressoria, were distinguishable from other <i>C. truncatum</i> isolates, while the isolates from scentless chamomile, lentil and pea were morphologically more similar. Based on sequence information, strain-specific PCR primers were designed for <i>C. truncatum</i> isolates from these hosts and used to amplify specific DNA bands (markers) from isolates of <i>C. truncatum</i>. This technique may be used for rapid detection and differentiation of <i>C. truncatum,</i> from scentless chamomile and designated legume species, as well as for tracking the BA after release. Inoculation trials were conducted using detached leaves and whole plants to determine potential cross infection of these <i>C. truncatum</i> isolates. Isolates from scentless chamomile caused disease only on their original host, but not on lentil, pea, soybean or alfalfa. In contrast, lentil isolates caused severe disease on lentil and pea, light symptoms on alfalfa, but no disease on the other hosts tested. Potential penetration of lentil leaves by scentless chamomile isolates was tested, with 2-23% incidence of the fungus from inoculated detached, senescence leaves but disease symptoms were not observed on either detached leaves or whole plants. Examination of the infection process revealed that scentless chamomile and lentil isolates had a similar pattern of infection and disease development on their respective hosts; infection vesicles were produced 24 h after inoculation, both primary and secondary infection hyphae were present, and the onset of disease symptoms tended to coincide with the development of secondary hyphae. The current study provided molecular and pathological evidence that differentiates the potential BA of scentless chamomile from <i>C. truncatum</i> isolates from lentil, pea and soybean.

The main objective of this research was to investigate possible uses of Western-Canadian grown chickpea (<i>Cicer arietinum</i> L.) in the form of flour, starch and protein isolates in low-fat pork bologna. <p>In the first study, flour, starch and protein isolates from six chickpea cultivars (three Kabuli and three Desi) from two harvests (2005 and 2006) were evaluated for their physico-chemical, functional and thermal properties. Chickpea flour was made by grinding seed to pass through a 0.1mm screen, whereas protein isolates and starch were prepared by a wet milling process. Protein isolates were prepared from chickpea flour (23.2% protein on average) by alkaline extraction (pH 8.0) and isoelectric precipitation (pH 4.3). Protein isolates contained 72.8-85.3% protein; the starch fraction contained 93.0-98.0% starch. On SDS-PAGE, the chickpea flours and protein isolates contained similar polypeptide bands in the range of 30 to 55 kDa, with three major bands at approximately 50-55, 40 and 30 kDa. Least gelation concentration (LGC) for chickpea flours ranged from 6-14%; LGC for chickpea protein isolates ranged from 10-14%. Differential scanning calorimetry (DSC) of chickpea flour slurries revealed two endothermic peaks. One corresponded to starch gelatinization at approximately 64°C, which was slightly higher than for the starch fraction (~60°C). The second broad peak at approximately 96°C corresponded to the denaturation of the globulin protein fraction, which was also slightly higher than for the protein isolates (~91°C). Chickpea flour exhibited nitrogen solubility index values higher than those of chickpea protein isolates and soy and pea protein isolates. Chickpea protein isolates exhibited water holding capacities, oil absorption capacities, emulsion activity indeces and emulsion stability indeces higher than those of the chickpea flours. CDC Xena (Kabuli) and Myles (Desi), in general, most exhibited properties appropriate for meat applications. In the second study, the efficacy of flour, starch and protein from CDC Xena (Kabuli hereafter) and Myles (Desi hereafter) were investigated in low-fat pork bologna (LFPB). Low-fat pork bologna (<5% fat) was prepared by incorporating 2.5 or 5.0% flour, 1.5 or 3.0% protein isolate (protein basis), or 1.0 or 2.0% starch in the formulation. Controls were prepared without any binder, and formulations containing wheat or pea flour, soy or pea protein isolate, potato or pea starch, or extra meat were prepared for comparison. Inclusion of chickpea flour, protein or starch had a positive effect (P<0.05) on the cook yield, expressible moisture and purge of LFPB, and had little effect on colour. Increasing chickpea flour substitution from 2.5 to 5.0% altered the sensory and instrumental textural quality of LFPB significantly (P<0.05). Desi flour at 5.0% showed the highest TPA (texture profile analysis) hardness and chewiness, Allo-Kramer shear values and torsion shear stress. Similarly, LFPB containing chickpea protein isolate (CPI), soy protein isolate (SPI) or pea protein isolate (PPI) (3.0% protein basis) was firmer than either LFPB containing 1.5% protein from CPI, SPI or PPI or the control-I (with the same level of meat protein). Likewise, LFPB formulated with 2.0% Kabuli or Desi starch had higher TPA values than those prepared with pea or potato starch. For most flavour sensory properties, Kabuli and Desi chickpea flour and starch, irrespective of level of incorporation, performed similarly to the control. However, panellists noted more off-flavours with the addition of wheat flour or pea flour at 5.0%. Chickpea protein isolate, SPI or PPI at the 1.5% protein addition level did not alter the flavour properties of LFPB.<p>It was concluded that chickpea flour, starch and protein had potential for utilization as extenders in low-fat meat emulsion systems such as frankfurters and bologna.

The fungus <i>Colletotrichum truncatum</i> is a potential biocontrol agent (BA) against the noxious weed scentless chamomile (<i>Metricaria perforata</i> Mérat; syn.: <i>Tripleurospermum perforatum</i> (Mérat) Lainz) in western Canada. This potential BA, however, is taxonomically related to the anthracnose pathogen on lentil, raising questions about crop safety. Ribosomal DNA (rDNA) internal transcribed space (ITS) regions of <i>C. truncatum</i> isolates collected from different plant hosts were examined, and compared with additional Colletotrichum species. Sequences were amplified with the universal primers its4 and its5, and <i>C. truncatum</i> isolates from scentless chamomile and selected legume crops were differentiated consistently. All scentless chamomile isolates fell within a single cluster in phylogenetic trees, regardless of their geographic origins. These isolates were more closely related to lentil isolates of <i>C. truncatum</i> than to isolates from the other host species. Soybean isolates, with more falcate and slender conidia and slightly bigger appressoria, were distinguishable from other <i>C. truncatum</i> isolates, while the isolates from scentless chamomile, lentil and pea were morphologically more similar. Based on sequence information, strain-specific PCR primers were designed for <i>C. truncatum</i> isolates from these hosts and used to amplify specific DNA bands (markers) from isolates of <i>C. truncatum</i>. This technique may be used for rapid detection and differentiation of <i>C. truncatum,</i> from scentless chamomile and designated legume species, as well as for tracking the BA after release. Inoculation trials were conducted using detached leaves and whole plants to determine potential cross infection of these <i>C. truncatum</i> isolates. Isolates from scentless chamomile caused disease only on their original host, but not on lentil, pea, soybean or alfalfa. In contrast, lentil isolates caused severe disease on lentil and pea, light symptoms on alfalfa, but no disease on the other hosts tested. Potential penetration of lentil leaves by scentless chamomile isolates was tested, with 2-23% incidence of the fungus from inoculated detached, senescence leaves but disease symptoms were not observed on either detached leaves or whole plants. Examination of the infection process revealed that scentless chamomile and lentil isolates had a similar pattern of infection and disease development on their respective hosts; infection vesicles were produced 24 h after inoculation, both primary and secondary infection hyphae were present, and the onset of disease symptoms tended to coincide with the development of secondary hyphae. The current study provided molecular and pathological evidence that differentiates the potential BA of scentless chamomile from <i>C. truncatum</i> isolates from lentil, pea and soybean.

The main objective of this research was to investigate possible uses of Western-Canadian grown chickpea (<i>Cicer arietinum</i> L.) in the form of flour, starch and protein isolates in low-fat pork bologna. <p>In the first study, flour, starch and protein isolates from six chickpea cultivars (three Kabuli and three Desi) from two harvests (2005 and 2006) were evaluated for their physico-chemical, functional and thermal properties. Chickpea flour was made by grinding seed to pass through a 0.1mm screen, whereas protein isolates and starch were prepared by a wet milling process. Protein isolates were prepared from chickpea flour (23.2% protein on average) by alkaline extraction (pH 8.0) and isoelectric precipitation (pH 4.3). Protein isolates contained 72.8-85.3% protein; the starch fraction contained 93.0-98.0% starch. On SDS-PAGE, the chickpea flours and protein isolates contained similar polypeptide bands in the range of 30 to 55 kDa, with three major bands at approximately 50-55, 40 and 30 kDa. Least gelation concentration (LGC) for chickpea flours ranged from 6-14%; LGC for chickpea protein isolates ranged from 10-14%. Differential scanning calorimetry (DSC) of chickpea flour slurries revealed two endothermic peaks. One corresponded to starch gelatinization at approximately 64°C, which was slightly higher than for the starch fraction (~60°C). The second broad peak at approximately 96°C corresponded to the denaturation of the globulin protein fraction, which was also slightly higher than for the protein isolates (~91°C). Chickpea flour exhibited nitrogen solubility index values higher than those of chickpea protein isolates and soy and pea protein isolates. Chickpea protein isolates exhibited water holding capacities, oil absorption capacities, emulsion activity indeces and emulsion stability indeces higher than those of the chickpea flours. CDC Xena (Kabuli) and Myles (Desi), in general, most exhibited properties appropriate for meat applications. In the second study, the efficacy of flour, starch and protein from CDC Xena (Kabuli hereafter) and Myles (Desi hereafter) were investigated in low-fat pork bologna (LFPB). Low-fat pork bologna (<5% fat) was prepared by incorporating 2.5 or 5.0% flour, 1.5 or 3.0% protein isolate (protein basis), or 1.0 or 2.0% starch in the formulation. Controls were prepared without any binder, and formulations containing wheat or pea flour, soy or pea protein isolate, potato or pea starch, or extra meat were prepared for comparison. Inclusion of chickpea flour, protein or starch had a positive effect (P<0.05) on the cook yield, expressible moisture and purge of LFPB, and had little effect on colour. Increasing chickpea flour substitution from 2.5 to 5.0% altered the sensory and instrumental textural quality of LFPB significantly (P<0.05). Desi flour at 5.0% showed the highest TPA (texture profile analysis) hardness and chewiness, Allo-Kramer shear values and torsion shear stress. Similarly, LFPB containing chickpea protein isolate (CPI), soy protein isolate (SPI) or pea protein isolate (PPI) (3.0% protein basis) was firmer than either LFPB containing 1.5% protein from CPI, SPI or PPI or the control-I (with the same level of meat protein). Likewise, LFPB formulated with 2.0% Kabuli or Desi starch had higher TPA values than those prepared with pea or potato starch. For most flavour sensory properties, Kabuli and Desi chickpea flour and starch, irrespective of level of incorporation, performed similarly to the control. However, panellists noted more off-flavours with the addition of wheat flour or pea flour at 5.0%. Chickpea protein isolate, SPI or PPI at the 1.5% protein addition level did not alter the flavour properties of LFPB.<p>It was concluded that chickpea flour, starch and protein had potential for utilization as extenders in low-fat meat emulsion systems such as frankfurters and bologna.

No description available.

Two field studies assessed sward dynamics to legume removal with and without Canada thistle and other broadleaf plants (i.e. forbs). When grown in mixtures with grass, alfalfa had a more consistent negative yield response to legume removal compared to clover swards. Within established pastures, total forage (i.e. legume and grass) had little association with Canada thistle, but was instead associated with perennial forbs such as dandelion. Grass responses (biomass and protein yield) in established swards were unable to compensate for legume removal up to 2 years after spraying. Relative yield ratios were used to identify weed and legume thresholds, and indicated the removal of legume and Canada thistle did not always negatively impact forage production. Instead, select positive yield responses were observed depending on the initial composition, growing conditions and abundance of weed and legume. / Rangeland and Wildlife Resources