ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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Sondhia S. (2005) Isolation, structural elucidation and chemistry of an allelopatbic compound from a medicinal plant. Fourth World Congress onAllelopathy. Sparg S.G., Light ME. and van Staden 1. (2004) Biological activities and distnbution of plant saponins. J Ethnopharmacol94, 219-243. Sterols. Plant sterols and related lipids. (2008) The Lipid Library [online]. Available from: http://www.lipidlibrary.co.uklLipidslplant_st/index.htm [Accessed 26 September 2007]. Suzuki K., Ishimoto M and Kitamura K. (1994) cDNA sequence and deduced primary structure of an alpha-amylase inhibitor from a hruchid-resistant wild common bean. Biochem Biophys Acta 1206, 289-291. Svensson B., Fukuda K., Nielsen P.K. and Bonsager RC. (2004) Proteinaceous a amylase inhibitors. Biochimica et Biophysica Acta (RBA) - Proteins & Proteomics 1969, 145-156. Tai 1., Cheung S., Chan E. and Hasman D. (2004) In vitro culture studies ofSutherlandia frutescens on human tumor cell lines. Journal ofEthnopharmacology 93,9-19. Teles R.e., De Souza E.M., Calderon L.A. and De Freitas S.M. (2004) Purification and pH stability characterization of a chymotrypsin inhibitor from Schizolobium parahyba seeds. Phytochemistry 65,793-797. Teotia S., Khare S.K. and Gupta M.N. (2001) An efficient purification process for sweet potato 13-amylase by affinity precipitation with alginate. Enzyme Microbial Technology 28,792-795. 178
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ANTI-NUTRITIONAL CONSTITUENT OF COL
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ABSTRACT Colocasia esculenta 1. Sch
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• My colleagues Kayode, Stranger,
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CHAPTER A-2 : MATERIALS AND METHODS
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CHAPTER 8-1-4 : DISCUSSION Bl-A.l I
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C.3.3 EXPERIMENTAL TEST C.3.3.1 Foo
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MakP Makatini purple MakW Makatini
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Figures C3-9 Figure B-1 The activit
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Table C3-3 TableC3-4 Summary ofseru
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crop. Amadumbe is not extensively c
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section of the study therefore inve
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Figure AI-2: The aboveground portio
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Taro is produced in the Pacific Isl
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A.1.4 Anti-nutrients Foods are comp
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essential amino acids not available
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A.l.4.2 Amylase inhibitors In order
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A.l.4.4 Total polyphenols Polypheno
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A.1.4.7 when the levels are high en
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A.1.4.8 coordination sides to inhib
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However,ifsaponins have a triterpen
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A.l.6 nutritional factors naturally
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A.2.2.3 A.2.3 A.2.3.1 A.2.3.2 Speci
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A.2.3.4.2 A.2.3.4.3 A2.3.4.4 In ano
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A.2.3.6.3 \.2.3.6.3.1 \.2.3.6.3.2 L
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sulphuric acid. Absorbance was meas
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Table A3-1a: The moisture and ash c
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Table A3-1c Carbohydrate content (g
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and 4.13 mg 100 g-l DMin the unproc
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Table A3-3c: Fatty acids identified
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Table AJ-4b: The phenolic compounds
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The results of the analysis of alka
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MtW MtP EW EP MakW MakP Figure A3-3
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The crude fat analysis ofZululand C
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The relative proportion ofNa, Ca, K
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TIA indicated that the trypsin inhi
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samples in this study were also hig
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The cyanogen levels for Amadumbe tu
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CHAPTERA-5 CONCLUSION A.5.1 Nutriti
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In conclusion, Section A ofthis stu
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Alfaia S., Ribeiro G., Nobre A, Lui
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Bhattacharyya A, Rai S. and Babu CR
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Chavan U.D., Shahidi F. and Naczk M
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De la Cuadra C., Muzquiz M, Burbano
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Fatty acids. (2008) CyberlipidCente
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Grant G. (1991) Lectins. In: Toxic
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HofmanP., Vuthapanich S., Whiley A,
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Jobnson LT., Gee J.M, Price K.R., C
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MagaJA (1978) Simple phenols and ph
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Milton K. (2003) Micronutrient inta
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Noonan S.C. and Savage G.P. (1999)
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Pathirana C, Gibney MJ. and Taylor
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Quesada C., Bartolome B., Nieto 0.,
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Robertson RN., Highkin H.R., Smydzu
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Sheeba R. and Padmaja G. (1997) Mec
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Thompson L.U. (1988) Antinutrients
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Vijayakumari K, Siddhuraju P. and J
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PURIFICATION AND AMYLASE INHIBITOR
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calcium metalloenzymes, are complet
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Bl.1.2.4 Kunitz-Iike a-amylase inhi
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diabetes mellitus or obesity. Octiv
Page 144 and 145: B1.2.3.1 Extraction and purificatio
Page 147: BI.3.1 BI.3.2.1 Introduction CHAPTE
Page 152: B1.3.2.2 Kinetic studies The inhibi
Page 155 and 156: Bl.4.1 B1.4.2 Introduction CHAPTER
Page 157 and 158: Bl.4.3.3 results that amylase inhib
Page 159 and 160: The chemical structure ofits sapoge
Page 162 and 163: 12.1.2.3 Steroidal saponin The trit
Page 164 and 165: (the in vitro haemolytic activity)
Page 167 and 168: 82.2.3.2 82.2.3.2.1 B2.2.3.2.2 Air-
Page 169 and 170: 82.2.3.3.4 • ion source temperatu
Page 173: Figure 82-3.3: Chromatogram ofsapon
Page 180 and 181: Gamma- and possibly beta-sitosterol
Page 182: whereas beta-sitosterol was. It was
Page 185 and 186: Cheeke PR. (1971) Nutritional and p
Page 187 and 188: Franco O.L., Rigden D.L., Melo F.R
Page 190 and 191: Kokiladevi E., Manickam A and Thayu
Page 192 and 193: Morton R.L., Schroeder RE., Bateman
Page 194: Price K.R, Eagles J. and Fenwick GR
Page 199 and 200: SECTIONC EFFECTS OF INGESTED BETA-S
Page 201 and 202: C.1.2.2 and fungal cells contain on
Page 203 and 204: Beta-sitosterol has been successful
Page 205: Digestive enzymes do the all import
Page 209 and 210: C.2.1 Introduction CHAPTERC-2 MATER
Page 211 and 212: C.2.2.3.3 C.2.2.4 C.2.2.4.1 C.2.2.4
Page 214: C.3.! Introduction CHAPTERC-3 RESUL
Page 219 and 220: C.3.3.3 Clinical signs The appearan
Page 221 and 222: C.3.3.5 ALT and AST values were sig
Page 223 and 224: .. - Figure C3-5: Representative ph
Page 225: Figure C3-7: Representative photomi
Page 229 and 230: C.4.1 Introduction CHAPTERC-4 DISCU
Page 231: significantly, decreased after beta
Page 234 and 235: decreased by sitosterols as a resul
Page 237 and 238: Bhattacharyya AI
Page 239 and 240: Dablqvist A (1968) Assay ofintestin
Page 242 and 243: Ivorra MD., D'OconMP., Paya M and V
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Miettinen TA, Tilvis RS. and Kesani
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Pollak O.I. and Kritchevsky D. (198
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2.1 Introduction CHAPTER 2 GENERAL
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2.4 Suggestions for future work Fur
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A.A.3 Enzyme trypsin 10 mg bovine-p
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AppendixB DETAILS OF MEmOOOLOGY BA1
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sugars were estimated from standard
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B.A.l.5.4.5 Liquid Chromatography M
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B.A.2.4 Tannin [Van-Burden and Robi
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The mixture was stirred continuousl
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B.C.l Esterification ofbeta-sitoste
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AppendixC OLEIC ACID STANDARD 230 2
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5 '11I;1 5 2 r - - - • j ,et [:=:
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