Research Paper Volume 12, Issue 19 pp 19785—19808

Chemical properties of bean extracts. (A) Starch content, (B) protein content and (C) amino acid content in V. unguiculata, C. cajan and P. vulgaris extracts. *p<0.05. (D) CLS of yeast cells grown in the absence or presence of 0.2% V. unguiculata, C. cajan and P. vulgaris extracts. *p<0.05 relative to control cells. (E) CLS of yeast cells grown in SD medium containing 2% glucose in the absence or presence of 0.2% or 0.5% V. unguiculata extract, added in exponential phase of growth. *p<0.05 relative to control cells. (F) CLS of yeast cells grown in SD medium containing 2% glucose in the absence or presence of 0.5% V. unguiculata extract, added to cells in stationary phase (and not in exponential phase, as in the other experiments). *p<0.05 relative to control cells. (G) Growth curves of yeast cells grown in SD medium containing 2% glucose in the absence or presence of 0.5% extract V. unguiculata. *p<0.05 relative to control cells. (H) Glucose consumption (mg/OD) of yeast cells grown in SD medium in the absence or presence of 0.5% V. unguiculata extract, measured on growth media sampled at multiple time points during exponential phase of growth (0.2-2.5 OD/ml). *p<0.05 relative to control cells.