Comparative analysis of nutritional value and cytological toxicity of plant dispersion of Russian varieties of beans and haricot
https://doi.org/10.20914/2310-1202-2021-4-160-168
Abstract
Contemporary market of food of animal origin and its substitutes, i.e. dairy alternatives offers a range of non-alcohol beverages of plant origin (plant “milk”) of different level of particles’ dispersion. At Russian food market dairy alternative beverages are mostly cereal and food products by well-known brands. Application of alternative types of bean crops (green beans and haricot) in production of non-alcohol beverages of plant origin or synthetic products should be proven not only with consideration of their biological activity and their toxicity as well. The article deals with the results of comparative analysis of nutritional value and the evaluation stage of the basic toxicity of natural compositions of plant dispersion of germinated grains of bean varieties bred at Bashkir Research Institute of Agriculture and Omsk State Agrarian University in in vitro conditions. To estimate the level of toxicity and biological activity of natural compositions of plant dispersion of germinated bean grain of varieties Chishminskiy 95, Chishminskiy 229, Pamyati Khangildina, and haricot of varieties Omichka and Lukerya the most popular method for OZBlue - matter detection was used, i.e. the test on human civilized cell cultures HEK 293. It has been found out that plan dispersion of these varieties do not show the visible toxicity level in the interval of the concentrations under research, what gives a possibility to use them for targeted production.
About the Authors
A. L. Veber
Omsk State Agrarian University named after P.A. Stolypin
Russian Federation
Russian Federation
Cand. Sci. (Engin.), associate professor, food and food biotechnology department, Institutskaya sq. 2, Omsk, 644008, Russia
S. A. Leonova
Bashkir State Agrarian University
Dr. Sci. (Engin.), professor, technology of catering and processing department, 50-letiya Oktyabrya Str., 34, Ufa, 450054, Russia
T. A. Nikiforova
Orenburg State University
Dr. Sci. (Engin.), professor, food technology department, Pobedy Ave., 13, Orenburg, 460018, Russia
M. N. Ziarno
Warsaw University of Life Sciences
Dr. Sci. (Engin.), professor, institute of food sciences, Novoursinovskaya Str., 166, Warsaw, 02-787, Poland
References
1. Matejсekova Z., Liptakova D., Valik L. Functional probiotic products based on fermented buckwheat with Lactobacillus rhamnosus. Lebensmittel-Wissenschaft und-Technologie. 2017. no. 81. pp. 35–41. doi: 10.1016/j.lwt.2017.03.018.
2. Bonke A., Siewerts S., Petersen I.L. Amino Acid Composition of New Plant-Based Drinks Made from Oats, Lentils and Peas. Foods. 2020. no. 9 (4). pp. 429. doi: 10.3390/foods9040429
3. Jeske S., Zannini E., Arendt E. Evaluation of physicochemical and glycaemic properties of commercial plant-based milk substitutes. Plant Foods Hum. Nutr. 2017. no. 72. pp. 26–33. doi: 10.1007/s11130-016-0583-0
4. Kryuchkova K.V., Zabodalova L.A. Study of the possibility of using cereal and milk-cereal dispersion in the production of fresh and fermented drinks. Food industry. 2019. no. 9. pp. 64–68. (in Russian).
5. Samofalova L.A., Safronova O.V., Simonenkova A.P. Selection of technological parameters for obtaining a stable dispersed system of a plant base from bioactivated dicotyledonous seeds. Proceedings of VSUET. 2016. no. 1. pp. 221–226. doi:10.20914/2310–1202–2016–1–221–226. (in Russian).
6. Samofalova L.A., Safronova O.V. Analysis of the physicochemical foundations of the technology of vegetable milk substitutes. Technology and commodity science of innovative food products. 2016. no. 2 (37). pp. 60–64. (in Russian).
7. Merenkova S.P., Androsova N.V. Actual aspects of the production of beverages based on vegetable raw materials // Bulletin of the South Ural State University. Series "Food and Biotechnology". 2018. no. 6 (3). pp. 57–67. doi:10.14529/food180307(in Russian).
8. Cruz M., Capellas M., Hern?ndez A.J., Trujillo B. et al. Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics. Food Research International. 2007. no. 40 (6). pp. 725–732. doi: 10.1016/j.foodres.2007.01.003
9. Costa J., Mafra I., Karrapatoso I., Oliveira P. et al. Almond allergens: molecular characterization, detection, and clinical relevance. Journal of Agricultural and Food Chemistry. 2012. no. 60 (6). pp. 1337–1349. doi: 10.1021/jf2044923
10. Kundu P., Dhankhar J.K.A., Sharma A.S.A. Development of non dairy milk alternative using soymilk and almond milk. Current Research in Nutrition and Food Science Journal. 2018. no. 6 (1). pp. 203–210. doi: 10.12944/CRNFSJ.6.1.23
11. Atwaa E.H., Elmaadawy A.A., Awaad E.A. Production of Fruit Flavored Probiotic Rice Milk Beverage. Journal of Food and Dairy Sciences. 2019. no. 10. (12). pp. 453–458. doi: 10.21608/JFDS.2019.71360
12. Seow C.C., Gwee C.N. Coconut milk: chemistry and technology. International journal of food science & technology. 1997. no. 32 (3). pp. 189–201. doi: 10.1046/j.1365-2621.1997.00400.x
13. Belewu M.A., Belewu K.Y. Comparative physico-chemical evaluation of tiger-nut, soybean and coconut milk sources. International Journal of Agriculture and Biology. 2007. no. 5 (785). pp. 787.
14. G?ral M., G?ral M., Koz?owicz K. W?jtowicz A. Impact of stabilizers on the freezing process, and physicochemical and organoleptic properties of coconut milk-based ice cream. Lebensmittel-Wissenschaft und-Technologie. 2018. no. 92. pp. 516–522.
15. Lavrova L.Yu. Development of technology and formulations of bioproducts based on vegetable milk. Nutrition Industry. 2019. no. 4 (2). pp. 43–50. doi: 10.29141/2500–1922–2019–4–2–6 (in Russian).
16. Rincon L., Botelho R.B.A, Alencar E.R. Development of a new plant-based milk based on chickpeas and coconut. Lebensmittel-Wissenschaft und-Technologie. 2020. no. 128. pp.109479.
17. Han K.Y., Choi J.Y. Quality characteristic and antioxidant activity analysis of soybean milk added chickpea. The Korean Journal of Food And Nutrition. 2017. no. 30. (5). pp. 1015–1024.
18. Aguilar?Raymundo V.G., V?lez?Ruiz J.F. Yoghurt?type beverage with partial substitution of milk by a chickpea extract: Effect on physicochemical and flow properties. International Journal of Dairy Technology. 2019. no. 72 (2). pp. 266–274. doi: 10.1111/1471-0307.12581
19. Weber A.L., Leonova S.A., Kazydub N.G. Bean food products as a factor in the sustainable development of agriculture and rural areas of the Omsk region. Agrotourism in the sustainable development of rural areas: a collection of materials from the International Scientific and Practical Conference. Ulan-Ude, Buryat State Agricultural Academy, 2018. pp. 17–23. (in Russian).
20. Bonke A.; Siewerts S.; Petersen I.L. Amino acid composition of new plant-based drinks made from oats, lentils and peas. Foods. 2020. no. 9 (4). pp. 429. doi: 10.3390/foods9040429
21. Kudryashov V.L. Import-substituting technology for the production of food concentrate and isolate of protein, starch and fiber from peas using baromembrane processes. Food industry. 2019. no. 1. pp. 46–50. (in Russian).
22. Veber A.L., Leonova S.A., Simakova I.V., Esmurzaeva Zh.B. The development of a beverage with a dispersion structure from pea grains of domestic selection. IOP Conference Series: Earth and Environmental Science. 2020. no. 624. doi: 10.1088/1755–1315/624/1/012127
23. Rampersad Sephra N. Multiple Applications of Alamar Blue as an Indicator of Metabolic Function and Cellular Health in Cell Viability Bioassays. Sensors. 2012. no. 12. pp. 12347–12360. doi: 10.3390/s120912347
24. Anikina L.V., Pukhov S.A., Dubrovskaya E.S., Afanas'eva S.V. and others. Comparative determination of cell viability using MTT and resazurin. Fundamental research. 2014. no. 12 (7). pp. 1423–1427. (in Russian).
25. Sinegubova E.O. An integrated approach to assessing the cytotoxicity of ribosome-inactivating proteins in an in vitro cell model. Medicine of extreme situations. 2019. noo. 21(1). pp. 162–172. (in Russian).
26. Stepanenko I.S., Yamashkin S.A., Akulina I.V., Kotkin A.I. et al. In vitro study of the cytotoxicity of aminoindole and pyrroloquinoline derivatives. Successes of modern natural sciences. 2016. no. 11. pp. 271–275. (in Russian).
27. Shishko O.O., Shishin M.V., Milentieva I.S., Sukhikh S.A. Study of the cytotoxic effect of microorganisms isolated from the human gastrointestinal tract. Scientific search: collection of materials of the IV International Scientific and Practical Conference. Moscow, Pero, 2015. pp. 11–14. (in Russian).
28. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Guidelines. Moscow, Federal Center for Hygiene and Epidemiology of Rospotrebnadzor, 2009. 36 p. (in Russian).
Review
For citations:
Veber A.L., Leonova S.A., Nikiforova T.A., Ziarno M.N. Comparative analysis of nutritional value and cytological toxicity of plant dispersion of Russian varieties of beans and haricot. Proceedings of the Voronezh State University of Engineering Technologies. 2021;83(4):160-168. (In Russ.) https://doi.org/10.20914/2310-1202-2021-4-160-168
Views:
10
Email this article 
Post a Comment 
