title: Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.
abstract: In spite of its positive repercussions on nutrition and environment, faba bean still remains an underutilized crop due to the presence of some undesired compounds. The pyrimidine glycosides vicine and convicine are precursors of the aglycones divicine and isouramil, the main factors of favism, a genetic condition which may lead to severe hemolysis after faba bean ingestion. The reduction of vicine and convicine has been targeted in several studies but little is known about their degradation. In this study, the hydrolysis kinetics of vicine and convicine and their derivatives during fermentation with L. plantarum DPPMAB24W was investigated. In particular, a specific HPLC method coupled to ESI-MS and MS/MS analysis, including the evaluation procedure of the results, was set up as the analytical approach to monitor the compounds. The degradation of the pyrimidine glycosides in the fermented flour was complete after 48 h of incubation and the aglycone derivatives could not be detected in any of the samples. The toxicity of the fermented faba bean was established through ex-vivo assays on human blood, confirming the experimental findings. Results indicate that mild and cost effective bioprocessing techniques can be applied to detoxify faba bean also for industrial applications.
authors: University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
authors: Carlo Giuseppe
authors: CG
authors: Rizzello
authors: University of Bari "Aldo Moro", Department of Chemistry, Via E. Orabona 4, 70125 Bari, Italy.|University of Bari "Aldo Moro", SMART Inter-department Research Center, Via E. Orabona 4, 70125 Bari, Italy.
authors: Ilario
authors: I
authors: Losito
authors: University of Bari "Aldo Moro", Department of Chemistry, Via E. Orabona 4, 70125 Bari, Italy.
authors: Laura
authors: L
authors: Facchini
authors: University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland.
authors: Kati
authors: K
authors: Katina
authors: University of Bari "Aldo Moro", Department of Chemistry, Via E. Orabona 4, 70125 Bari, Italy.|University of Bari "Aldo Moro", SMART Inter-department Research Center, Via E. Orabona 4, 70125 Bari, Italy.
authors: Francesco
authors: F
authors: Palmisano
authors: University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
authors: Marco
authors: M
authors: Gobbetti
authors: University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland.
authors: Rossana
authors: R
authors: Coda
mesh_terms: D001463:Barbiturates / Q000378:metabolism* / Q000633:toxicity; D001711:Biotransformation; D005285:Fermentation; D005433:Flour / Q000032:analysis*; D005524:Food Technology / Q000379:methods; D005960:Glucosides / Q000378:metabolism* / Q000633:toxicity; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D011744:Pyrimidinones / Q000378:metabolism* / Q000633:toxicity; D021241:Spectrometry, Mass, Electrospray Ionization; D014529:Uridine / Q000031:analogs & derivatives* / Q000378:metabolism / Q000633:toxicity; D031307:Vicia faba / Q000378:metabolism* / Q000633:toxicity
chemical_list: D001463:Barbiturates; D005960:Glucosides; D011744:Pyrimidinones; C026511:divicine; C032211:isouramil; C007116:convicine; C009661:vicine; D014529:Uridine