Lampart-Szczapa Eleonora, Siger Aleksander, Trojanowska Krystyna, Nogala-Kalucka Małgorzata, Malecka Maria, Pacholek Bogdan
August Cieszkowski Agricultural University, Faculty of Food Technology, Department of Food Biochemistry and Analysis, Mazowiecka 48, PL-60-623 Poznan, Poland.
Nahrung. 2003 Oct;47(5):286-90. doi: 10.1002/food.200390068.
Determination of influence of lupin natural phenolic compounds on antibacterial properties of its seeds was carried out. Raw material were seeds of Lupinus albus, L. luteus, and L. angustifolius. The methods included the determination of the content of proteins, total phenolic compounds, free phenolic acids, and tannins as well as antibacterial properties with ethanol extracts. The content of total phenolic compounds was smaller in testas than in cotyledons and the highest levels are observed in bitter cultivars of Lupinus albus cv. Bac and L. angustifolius cv. Mirela. Lupin tannins mainly occurred in cotyledons of the white lupin, predominantly in the bitter cultivar Bac. Free phenolic acids were mainly found in testas. Only extracts from the testas displayed antibacterial properties, which excludes the possibility of alkaloid influence on the results. The results suggest that inhibition of test bacteria growth depended mainly upon the content of the total phenolic compounds.
研究了羽扇豆天然酚类化合物对其种子抗菌性能的影响。原料为白羽扇豆、黄羽扇豆和窄叶羽扇豆的种子。方法包括测定蛋白质、总酚类化合物、游离酚酸和单宁的含量以及乙醇提取物的抗菌性能。种皮中总酚类化合物的含量低于子叶，在白羽扇豆cv. Bac和窄叶羽扇豆cv. Mirela的苦味品种中观察到最高水平。羽扇豆单宁主要存在于白羽扇豆的子叶中，主要存在于苦味品种Bac中。游离酚酸主要存在于种皮中。只有种皮提取物具有抗菌性能，这排除了生物碱对结果产生影响的可能性。结果表明，受试细菌生长的抑制主要取决于总酚类化合物的含量。
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