ANTI-NUTRITIONAL CONSTITUENT OF COLOCASIA ESCULENTA ...

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CHAPTER A-2 : MATERIALS AND METHODS A2.1 lNfRODUCTION 33 A2.2 MATERIALS A2.2.1 Food material 33 A2.2.2 Reagents 33 A2.2.3 Special equipment 35 A2.3 MElHODS A2.3.1 Sample preparation 35 A.2.3.2 Processing techniques 35 A.2.3.3 Proximate composition 36 A.2.3.4 Fatty acids 36 A2.3.5 Mineral analysis 38 A2.3.6 DETERMINATION OF ANTI-NU1RIENTS A2.3.6.1 Trypsin Inhibitor 38 A.2.3.6.2 Amylase Inhibitor 38 A.2.3.6.3 Lectin 39 A.2.3.6.4 Total polyphenols 40 A2.3.6.5 Tannins 40 A.2.3.6.6 Flavonoid 40 A.2.3.6.7 Cyanogens 40 A2.3.6.8 Phytate 41 A.2.3.6.9 Alkaloids 41 A.2.3.6.1O Oxalate 41 A2.3.6.911 Saponin 41 CHAPTERA-3: RESULTS A3.1 lNfRODUCTION A3.2 PROXIMATE COMPOSmON A3.3 MINERAL ANALYSIS A3.4 FATTY ACIDCOMPOSmON A3.5 ANTI-NUTRITIONAL FACTORS CHAPTER A-4 : DISCUSSION A4.1 lNfRODUCTION VI 43 43 47 49 59 66
A.4.2.1 A.4.2.2 A.4.3 A.4.4 CHAPTER5: CONCLUSION PROXIMATE COMPOSmON MINERAL ANALYSIS FATTY ACID COMPOSmON ANTI-NUfRITIONAL FACTORS A.5.1 NUfRITIONAL AND ANTI-NU1RITIONAL EVALUATION 78 A.5.2 PROCESSING AND ANTI-NU1RITIONAL FACTORS 79 REFERENCES 81 SECTION B PURIFICATION AND CHARACTERIZATION OF a-AMYLASE INBIBITORAND SAPONIN PRESENT IN COLOCASlA ESCULENTA SUMMARY 118 CHAPTER B1-1 : LITERATURE REVlEW (a-AMYLASE INBIBITOR) Bl-1.1 INTRODUCTION 119 Bl-1.2 a-AMYLASE INHIBITOR 119 Bl-1.3 AIM AND OUTLINE OF SECTION B-1 124 CHAPTER Bl-2 : MATERIALS AND METHODS Bl-2.1 INTRODUCTION 125 Bl-2.2 MATERIALS 125 Bl-2.3 METHODS B1-2.3.1 Extraction and purification ofa-amylase inhibitor 126 Bl-2.3.1.1 Ion-exchange chromatography 127 Bl-2.3.1.2 Gel Chromatography 127 Bl-2.3.2 EnzymefInhibitor assay 127 BI-2.3.3 Molecular weight determination 128 Bl-2.3.4 Kinetic studies 128 CHAPTERBl-3: RESULTS Bl-3.1 INTRODUCTION 129 BI-3.2.1 EXTRACTION AND PURIFICATION OF a-AMYLASE INHIBITOR 129 Bl-3.22 KINETIC STUDIES 134 vu 66 69 70 71
Page 1 and 2: ANTI-NUTRITIONAL CONSTITUENT OF COL
Page 3: ABSTRACT Colocasia esculenta 1. Sch
Page 6 and 7: • My colleagues Kayode, Stranger,
Page 10 and 11: CHAPTER 8-1-4 : DISCUSSION Bl-A.l I
Page 12 and 13: C.3.3 EXPERIMENTAL TEST C.3.3.1 Foo
Page 14: MakP Makatini purple MakW Makatini
Page 17 and 18: Figures C3-9 Figure B-1 The activit
Page 19 and 20: Table C3-3 TableC3-4 Summary ofseru
Page 21 and 22: crop. Amadumbe is not extensively c
Page 24 and 25: section of the study therefore inve
Page 26 and 27: Figure AI-2: The aboveground portio
Page 28 and 29: Taro is produced in the Pacific Isl
Page 30 and 31: A.1.4 Anti-nutrients Foods are comp
Page 32 and 33: essential amino acids not available
Page 34 and 35: A.l.4.2 Amylase inhibitors In order
Page 36: A.l.4.4 Total polyphenols Polypheno
Page 42: A.1.4.7 when the levels are high en
Page 45: A.1.4.8 coordination sides to inhib
Page 49 and 50: However,ifsaponins have a triterpen
Page 51 and 52: A.l.6 nutritional factors naturally
Page 54 and 55: A.2.2.3 A.2.3 A.2.3.1 A.2.3.2 Speci
Page 56 and 57: A.2.3.4.2 A.2.3.4.3 A2.3.4.4 In ano
Page 58:
A.2.3.6.3 \.2.3.6.3.1 \.2.3.6.3.2 L
Page 61 and 62:
sulphuric acid. Absorbance was meas
Page 63 and 64:
Table A3-1a: The moisture and ash c
Page 65 and 66:
Table A3-1c Carbohydrate content (g
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and 4.13 mg 100 g-l DMin the unproc
Page 77:
Table A3-3c: Fatty acids identified
Page 80 and 81:
Table AJ-4b: The phenolic compounds
Page 82 and 83:
The results of the analysis of alka
Page 84:
MtW MtP EW EP MakW MakP Figure A3-3
Page 87 and 88:
The crude fat analysis ofZululand C
Page 89 and 90:
The relative proportion ofNa, Ca, K
Page 91 and 92:
TIA indicated that the trypsin inhi
Page 93 and 94:
samples in this study were also hig
Page 95 and 96:
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
Page 103 and 104:
Bhattacharyya A, Rai S. and Babu CR
Page 105 and 106:
Chavan U.D., Shahidi F. and Naczk M
Page 107 and 108:
De la Cuadra C., Muzquiz M, Burbano
Page 109 and 110:
Fatty acids. (2008) CyberlipidCente
Page 111 and 112:
Grant G. (1991) Lectins. In: Toxic
Page 113 and 114:
HofmanP., Vuthapanich S., Whiley A,
Page 115:
Jobnson LT., Gee J.M, Price K.R., C
Page 118 and 119:
MagaJA (1978) Simple phenols and ph
Page 120 and 121:
Milton K. (2003) Micronutrient inta
Page 122 and 123:
Noonan S.C. and Savage G.P. (1999)
Page 124 and 125:
Pathirana C, Gibney MJ. and Taylor
Page 126 and 127:
Quesada C., Bartolome B., Nieto 0.,
Page 128 and 129:
Robertson RN., Highkin H.R., Smydzu
Page 130 and 131:
Sheeba R. and Padmaja G. (1997) Mec
Page 132 and 133:
Thompson L.U. (1988) Antinutrients
Page 134 and 135:
Vijayakumari K, Siddhuraju P. and J
Page 136 and 137:
PURIFICATION AND AMYLASE INHIBITOR
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calcium metalloenzymes, are complet
Page 140 and 141:
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 197 and 198:
Ukpabi U.R and Ukpabi J.U. (2003) P
Page 199 and 200:
SECTIONC EFFECTS OF INGESTED BETA-S
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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
Page 245 and 246:
Miettinen TA, Tilvis RS. and Kesani
Page 247:
Pollak O.I. and Kritchevsky D. (198
Page 251 and 252:
2.1 Introduction CHAPTER 2 GENERAL
Page 253 and 254:
2.4 Suggestions for future work Fur
Page 255:
A.A.3 Enzyme trypsin 10 mg bovine-p
Page 259 and 260:
AppendixB DETAILS OF MEmOOOLOGY BA1
Page 261 and 262:
sugars were estimated from standard
Page 263 and 264:
B.A.l.5.4.5 Liquid Chromatography M
Page 266:
B.A.2.4 Tannin [Van-Burden and Robi
Page 269 and 270:
The mixture was stirred continuousl
Page 273 and 274:
B.C.l Esterification ofbeta-sitoste
Page 275 and 276:
AppendixC OLEIC ACID STANDARD 230 2
Page 279:
5 '11I;1 5 2 r - - - • j ,et [:=:
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