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Zhang H, Qiao Q, Zhao Y, Zhang L, Shi J, Wang N, Li Z, Shan S. Expression and Purification of Recombinant Bowman-Birk Trypsin Inhibitor from Foxtail Millet Bran and Its Anticolorectal Cancer Effect In Vitro and In Vivo. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10439-10450. [PMID: 38676695 DOI: 10.1021/acs.jafc.3c08711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/29/2024]
Abstract
Trypsin inhibitors derived from plants have various pharmacological activities and promising clinical applications. In our previous study, a Bowman-Birk-type major trypsin inhibitor from foxtail millet bran (FMB-BBTI) was extracted with antiatherosclerotic activity. Currently, we found that FMB-BBTI possesses a prominent anticolorectal cancer (anti-CRC) activity. Further, a recombinant FMB-BBTI (rFMB-BBTI) was successfully expressed in a soluble manner in host strain Escherichia coli. BL21 (DE3) was induced by isopropyl-β-d-thiogalactoside (0.1 mM) at 37 °C for 3.5 h by the pET28a vector system. Fortunately, a purity greater than 93% of rFMB-BBTI with anti-CRC activity was purified by nickel-nitrilotriacetic acid affinity chromatography. Subsequently, we found that rFMB-BBTI displays a strikingly anti-CRC effect, characterized by the inhibition of cell proliferation and clone formation ability, cell cycle arrest at the G2/M phase, and induction of cell apoptosis. It is interesting that the rFMB-BBTI treatment had no obvious effect on normal colorectal cells in the same concentration range. Importantly, the anti-CRC activity of rFMB-BBTI was further confirmed in the xenografted nude mice model. Taken together, our study highlights the anti-CRC activity of rFMB-BBTI in vitro and in vivo, uncovering the clinical potential of rFMB-BBTI as a targeted agent for CRC in the future.
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Affiliation(s)
- Huimin Zhang
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Qinqin Qiao
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Yaru Zhao
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Lizhen Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Jiangying Shi
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nifei Wang
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Zhuoyu Li
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Shuhua Shan
- Institute of Biotechnology, Key Laboratory of Chemical Biology and Molecular Engineering of National Ministry of Education, Shanxi University, Taiyuan 030006, China
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Amarowicz R, Pegg RB. Condensed tannins-Their content in plant foods, changes during processing, antioxidant and biological activities. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 110:327-398. [PMID: 38906590 DOI: 10.1016/bs.afnr.2024.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/23/2024]
Abstract
Condensed tannins are considered nutritionally undesirable, because they precipitate proteins, inhibit digestive enzymes, and can affect the absorption of vitamins and minerals. From the consumer's point of view, they impart astringency to foods. Yet, they are viewed as a double-edged sword, since they possess antioxidant and anti-inflammatory activities. Intake of a small quantity of the right kind of tannins may in fact be beneficial to human health. This chapter reports on the chemical structure of condensed tannins, their content in plants and food of plant origin, how they are extracted, and methods for their determination. A description of the effects of processing on condensed tannins is discussed and includes soaking, dehulling, thermal processing (i.e., cooking, boiling, autoclaving, extrusion), and germination. The astringency of condensed tannins is described in relation to their interactions with proteins. Finally, details about the biological properties of condensed tannins, including their antimicrobial, anti-inflammatory, anticancer, anti-diabetic, and anti-obesity activities, are reviewed.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, GA, United States
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Samukha V, Fantasma F, D’Urso G, Caprari C, De Felice V, Saviano G, Lauro G, Casapullo A, Chini MG, Bifulco G, Iorizzi M. NMR Metabolomics and Chemometrics of Commercial Varieties of Phaseolus vulgaris L. Seeds from Italy and In Vitro Antioxidant and Antifungal Activity. PLANTS (BASEL, SWITZERLAND) 2024; 13:227. [PMID: 38256780 PMCID: PMC10820859 DOI: 10.3390/plants13020227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 12/22/2023] [Accepted: 01/08/2024] [Indexed: 01/24/2024]
Abstract
The metabolite fingerprinting of four Italian commercial bean seed cultivars, i.e., Phaseolus Cannellino (PCANN), Controne (PCON), Vellutina (PVEL), and Occhio Nero (PON), were investigated by Nuclear Magnetic Resonance (NMR) spectroscopy and multivariate data analysis. The hydroalcoholic and organic extract analysis disclosed more than 32 metabolites from various classes, i.e., carbohydrates, amino acids, organic acids, nucleosides, alkaloids, and fatty acids. PVEL, PCON, and PCANN varieties displayed similar chemical profiles, albeit with somewhat different quantitative results. The PON metabolite composition was slightly different from the others; it lacked GABA and pipecolic acid, featured a higher percentage of malic acid than the other samples, and showed quantitative variations of several metabolites. The lipophilic extracts from all four cultivars demonstrated the presence of omega-3 and omega-6 unsaturated fatty acids. After the determination of the total phenolic, flavonoids, and condensed tannins content, in vitro antioxidant activity was then assessed using the DPPH scavenging activity, the ABTS scavenging assay, and ferric-reducing antioxidant power (FRAP). Compared to non-dark seeds (PCON, PCANN), brown seeds (PVEL, PON) featured a higher antioxidant capacity. Lastly, only PON extract showed in vitro antifungal activity against the sclerotia growth of S. rolfsii, by inhibiting halo growth by 75%.
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Affiliation(s)
- Vadym Samukha
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Francesca Fantasma
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gilda D’Urso
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Claudio Caprari
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Vincenzo De Felice
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gabriella Saviano
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Gianluigi Lauro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Agostino Casapullo
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Maria Giovanna Chini
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
| | - Giuseppe Bifulco
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Salerno, Italy; (G.D.); (G.L.); (A.C.)
| | - Maria Iorizzi
- Department of Biosciences and Territory, University of Molise, Contrada Fonte Lappone, 86090 Isernia, Italy; (V.S.); (F.F.); (C.C.); (V.D.F.); (G.S.); (M.I.)
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Suárez JC, Polanía-Hincapié PA, Saldarriaga S, Ramón-Triana VY, Urban MO, Beebe SE, Rao IM. Bioactive Compounds and Antioxidant Activity in Seeds of Bred Lines of Common Bean Developed from Interspecific Crosses. Foods 2023; 12:2849. [PMID: 37569120 PMCID: PMC10417468 DOI: 10.3390/foods12152849] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/14/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Knowledge is limited about the level of bioactive compounds and antioxidant activity of seeds from bred lines of common beans developed from interspecific crosses using four different Phaseolus species (P. vulgaris L., P. coccineus L., P. acutifolius A. Gray. Gray., and P. dumosus). In this study, differences in the nutritional quality of seeds among 112 bean genotypes were evaluated by measuring the levels of phenolic compounds, pigments, antioxidant activity, and sugars. The bean genotypes were grown under high temperatures and acid soil conditions in the Amazon region of Colombia. Five typology groups of bean genotypes were identified based on the level of bioactive compounds and their functional capacity: (1) highly bioactive and functional (HBF); (2) moderately bioactive and functional (MBF); (3) moderate antioxidant content with pigment influence (MACP); (4) moderately antinutritional with limited antioxidant potential (MALAP); and (5) antinutritional, low bioactive, and functional (ALBF). We developed a nutritional quality index (NQI) with values ranging from 0 to 1 based on the nutritional and anti-nutritional balance of each genotype and the higher values of the NQI of a genotype indicating greater nutritional quality. We found three interspecific bred lines (SER 212, SER 213, and RRA 81), with NQI values higher than 0.8. These three lines belong to the typology group of HBF. The superior nutritional quality of these three interspecific bred lines is attributed to a greater level of bioactive compounds and antioxidant capacity. These three bred lines may serve as useful parents to develop nutritionally superior and stress-resilient beans from bean breeding programs. Further research is needed to explore the role of testa color in improving the nutritional quality of seeds of common bean genotypes grown under different climatic conditions.
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Affiliation(s)
- Juan Carlos Suárez
- Programa de Ingeniería Agroecológica, Facultad de Ingeniería, Universidad de la Amazonia, Florencia 180001, Colombia
- Centro de Investigaciones Amazónicas CIMAZ Macagual César Augusto Estrada González, Grupo de Investigaciones Agroecosistemas y Conservación en Bosques Amazónicos—GAIA, Florencia 180001, Colombia;
| | - Paola Andrea Polanía-Hincapié
- Programa de Maestría en Sistemas Sostenibles de Producción, Facultad de Ingeniería, Universidad de la Amazonia, Florencia 180002, Colombia;
| | - Sebastian Saldarriaga
- Centro de Investigaciones Amazónicas CIMAZ Macagual César Augusto Estrada González, Grupo de Investigación de Productos Naturales Amazónicos, Florencia 180001, Colombia;
| | - Vivian Yorlady Ramón-Triana
- Centro de Investigaciones Amazónicas CIMAZ Macagual César Augusto Estrada González, Grupo de Investigaciones Agroecosistemas y Conservación en Bosques Amazónicos—GAIA, Florencia 180001, Colombia;
- Programa de Maestría en Sistemas Sostenibles de Producción, Facultad de Ingeniería, Universidad de la Amazonia, Florencia 180002, Colombia;
| | - Milan O. Urban
- International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, Cali 763537, Colombia; (M.O.U.); (S.E.B.); (I.M.R.)
| | - Stephen E. Beebe
- International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, Cali 763537, Colombia; (M.O.U.); (S.E.B.); (I.M.R.)
| | - Idupulapati M. Rao
- International Center for Tropical Agriculture (CIAT), Km 17 Recta Cali-Palmira, Cali 763537, Colombia; (M.O.U.); (S.E.B.); (I.M.R.)
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Vashishth R, Semwal AD, Murugan MP, Khan MA, Goel C. Influence of processing on bioactive compounds, Type-II diabetes related enzyme regulation potential and antiurolithiatic potential of underutilized legume Macrotyloma uniflorum. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3220-3230. [PMID: 35872724 PMCID: PMC9304452 DOI: 10.1007/s13197-022-05487-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/08/2022] [Accepted: 05/12/2022] [Indexed: 06/15/2023]
Abstract
The hydro-alcoholic extract of raw and processed Macrotyloma uniflorum seeds, an underutilized food legume was analysed for its bioactive compounds, Type-II diabetes enzyme regulation and antiurolithiatic potential. The study aimed to establish and promote the introduction of these new grains and enlarge the market of novel functional foods. The seed extract had phenolic content of 35.6 and 30.4 mg GAE/g dm, for PAIYUR-2 and GPM-6 respectively. Chlorogenic, coumaric, vanillic and ellagic were the major and, sinapic and syringic were limiting phenolic acids. The raw seeds extract exhibited ferric ion reducing potential (1125 and 1236 mmol Fe II/mg extract dm), free radical inhibition (EC50, 3.58 and 3.78 g dm/g DPPH), hydroxyl ion inhibition (46.71 and 45.44%) and superoxide ion inhibition (36.93 and 33.37%) for PAIYUR-2 and GPM-6 respectively. Further, considerable α-amylase (49.34 & 45.89%) and α-glucosidase (62.72 & 60.33%) inhibition potentials were observed along with antiurolithiatic activity of 48.12 and 46.31% in PAIYUR-2 and GPM-6 respectively. Although, processing had significant (p ≤ 0.05) impact on grain quality but still the significant (p ≤ 0.05) functional properties were retained. This proves the grain utility as a functional food in maintaining human health.
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Affiliation(s)
- Rahul Vashishth
- Chemical Engineering, Vignan Foundation for Science, Technology and Research, Vadlamudi, Guntur, Andhra Pradesh 522213 India
| | - Anil Dutt Semwal
- Defence Food Research Laboratory (DFRL), Grain Science and Technology Division, Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India
| | - M. Pal Murugan
- Defence Food Research Laboratory (DFRL), Grain Science and Technology Division, Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India
| | - Md. Ayub Khan
- Defence Food Research Laboratory (DFRL), Grain Science and Technology Division, Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India
| | - Charu Goel
- Defence Food Research Laboratory (DFRL), Grain Science and Technology Division, Defence Research & Development Organisation (DRDO), Ministry of Defence (MOD), Govt of India, Siddartha Nagar, Mysuru, Karnataka 570011 India
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Wafula EN, Onduso M, Wainaina IN, Buvé C, Kinyanjui PK, Githiri SM, Saeys W, Sila DN, Hendrickx M. Antinutrient to mineral molar ratios of raw common beans and their rapid prediction using near-infrared spectroscopy. Food Chem 2021; 368:130773. [PMID: 34399183 DOI: 10.1016/j.foodchem.2021.130773] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2021] [Revised: 07/30/2021] [Accepted: 08/02/2021] [Indexed: 11/04/2022]
Abstract
The presence of antinutrients in common beans negatively affects mineral bioavailability. Therefore, this study aimed to predict the antinutrient to mineral molar ratios (proxy-indicators of in vitro mineral bioavailability) of a wide range of raw bean types, using near-infrared (NIR) spectroscopy. Iron, zinc, phytate and tannin concentrations and, antinutrient to mineral molar ratios were determined. Next, model calibration using NIR spectra from milled beans was performed. This entailed wavelength selection, pre-processing and partial least squares regression. Bean type had a significant effect on tannin content. The average values of phytate to iron (Phy:Fe), phytate to zinc (Phy:Zn), tannins to iron (Tan:Fe) and phytate and tannins to iron (Phy + Tan:Fe) MRs were 27.6, 61.7, 16.0 and 43.6, respectively. With determination coefficients for test set prediction above 75%, the PLS-R models for Phy:Zn, Tan:Fe and Phy + Tan:Fe molar ratios are useful for screening purposes.
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Affiliation(s)
- Elizabeth Nakhungu Wafula
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium; Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya.
| | - Mercyline Onduso
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Irene Njoki Wainaina
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Carolien Buvé
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Peter Kahenya Kinyanjui
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Stephen Mwangi Githiri
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Agriculture and Environmental Resources, Department of Horticulture and Food Security, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Wouter Saeys
- KU Leuven, Department of Biosystems (BIOSYST), Division of Mechatronics, Biostatistics and Sensors (MeBios), Kasteelpark Arenberg30, Box 2456, 3001 Leuven, Belgium
| | - Daniel Ndaka Sila
- Jomo Kenyatta University of Agriculture and Technology, College of Agriculture and Natural Resources, School of Food and Nutritional Sciences, Department of Food Science and Technology, P.O. Box 62, 000-00200 Nairobi, Kenya
| | - Marc Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M(2)S), Laboratory of Food Technology, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium.
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Alcázar-Valle M, Lugo-Cervantes E, Mojica L, Morales-Hernández N, Reyes-Ramírez H, Enríquez-Vara JN, García-Morales S. Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species. Molecules 2020; 25:molecules25153528. [PMID: 32752304 PMCID: PMC7436158 DOI: 10.3390/molecules25153528] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 02/07/2023] Open
Abstract
Beans (Phaseolus spp.) are one of the most important legumes for their nutritional value and health benefits in many world regions. In addition to Phaseolus vulgaris, there are four additional species that are cultivated in many regions of the world and are a source of food for human consumption: P. lunatus, P. coccineus, P. polyanthus, and P. acutifolius. In this work, phenolic compounds, antioxidant activity, and anti-nutritional compounds of 18 bean accessions, corresponding to four different species of the genus Phaseolus, were analyzed. In addition, their physical characteristics, proximate composition, and amino acid content were determined in order to compare their phytochemical composition and nutritional value. The species closest to each other in terms of essential amino acid content were P. polyanthus with P. vulgaris and P. lunatus with P. coccineus. Furthermore, there was a strong positive correlation between antioxidant activity and flavonoids, anthocyanins, and lectins with all the accessions collected. Significant differences in the content of phenolic compounds were found among the bean species studied. Therefore, in addition to P. vulgaris, other species such as P. coccineus and P. lunatus have high biological and antioxidant potential that could be beneficial to human health when consumed as nutraceutical foods.
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Affiliation(s)
- Montserrat Alcázar-Valle
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Eugenia Lugo-Cervantes
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Luis Mojica
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Norma Morales-Hernández
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Heidy Reyes-Ramírez
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., 45019 Zapopan, Mexico; (M.A.-V.); (E.L.-C.); (L.M.); (N.M.-H.); (H.R.-R.)
| | - Jhony Navat Enríquez-Vara
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., 45019 Zapopan, Mexico;
| | - Soledad García-Morales
- CONACYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C., 45019 Zapopan, Mexico;
- Correspondence: ; Tel.: +52-0133-3345-5200
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Capistrán-Carabarin A, Aquino-Bolaños EN, García-Díaz YD, Chávez-Servia JL, Vera-Guzmán AM, Carrillo-Rodríguez JC. Complementarity in Phenolic Compounds and the Antioxidant Activities of Phaseolus coccineus L. and P. vulgaris L. Landraces. Foods 2019; 8:foods8080295. [PMID: 31357736 PMCID: PMC6723271 DOI: 10.3390/foods8080295] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2019] [Revised: 07/18/2019] [Accepted: 07/25/2019] [Indexed: 01/25/2023] Open
Abstract
Phaseolus vulgaris L. is one of the most consumed and documented legumes in regard to its grain composition, but little is known about P. coccineus L. To evaluate and compare the phenolic compound content and antioxidant activity between landraces of P. coccineus and P. vulgaris, a total of 14 accessions of P. coccineus and P. vulgaris were collected from farmers in Oaxaca, Mexico. Based on reference standards and spectrophotometry, the polyphenol, flavonoid and anthocyanin contents were quantified, and the antioxidant activity was determined by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. The results showed significant differences (p ≤ 0.05) between species and accessions, where P. coccineus and P. vulgaris significantly differed in their contents of polyphenols, flavonoids, and anthocyanins, as well as their antioxidant activity in the seed coat and cotyledons. Higher concentrations were found in the seed coat than in the cotyledons for both species. P. vulgaris had a higher anthocyanin content in the seed coat and a higher flavonoid content in the cotyledons than P. coccineus, but it did not for the other compounds tested. There was high variability among the accessions that were classified into four phenotypic groups: Two of P. coccineus, one of a P. coccineus–vulgaris mixed group, and one group of P. vulgaris.
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Affiliation(s)
| | | | | | - José Luis Chávez-Servia
- CIIDIR-Oaxaca, Instituto Politécnico Nacional, Santa Cruz Xoxocotlán, Oaxaca 71230, Mexico
- Correspondence: ; Tel.: +52-951-517-0610
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Xie C, Ma Y, Yang J, Zhang B, Luo W, Feng S, Zhang J, Wang G, He X, Zhang Z. Effects of foliar applications of ceria nanoparticles and CeCl 3 on common bean (Phaseolus vulgaris). ENVIRONMENTAL POLLUTION (BARKING, ESSEX : 1987) 2019; 250:530-536. [PMID: 31026700 DOI: 10.1016/j.envpol.2019.04.042] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2018] [Revised: 02/14/2019] [Accepted: 04/08/2019] [Indexed: 05/23/2023]
Abstract
In this study, comparative effects of foliar application of ceria nanoparticles (NPs) and Ce3+ ions on common bean plants were investigated. Soil grown bean seedlings were exposed to ceria NPs and Ce3+ ions at 0, 40, 80, and 160 mg Ce·L-1 every other day at the vegetative growth stage for 17 d. The plants were harvested 47 d after the last treatment. Performed analyses involved growth, physiological and biochemical parameters of the plants and nutritional quality of the pods. Ceria NPs at 40 mg Ce·L-1 increased dry weight of the plants by 51.8% over the control. Neither ceria NPs nor Ce3+ ions significantly affected other vegetative growth parameters. Pod yields and nutrient contents except for several mineral elements were also not significantly different among groups. Compared to control, pods from ceria NPs at 80 mg Ce·L-1 had significantly less S and Mn. At 40 and 80 mg Ce·L-1, ceria NPs reduced pod Mo by 27% and 21%, while Ce3+ ions elevated Mo contents by 20% and 18%, respectively, compared with control. Ce3+ ions at 80 and 160 mg Ce·L-1 significantly increased pod Zn by 25% and 120%, respectively, compared with control. At the end of the experiment, Ce3+ ions at 40, 80, and 160 mg Ce·L-1 increased contents of malondialdehyde (MDA) by 46%, 65%, and 82% respectively as compared with control. While ceria NPs led to a significant increase of MDA level only at the highest concentration. X-ray absorption near edge structure (XANES) analysis of the leaf samples revealed that both ceria NPs and Ce3+ ions kept their original chemical species after foliar applications, suggesting the observed effects of ceria NPs and Ce3+ ions on the plants were probably due to their nano-specific properties and ionic properties respectively.
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Affiliation(s)
- Changjian Xie
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China; School of Chemistry and Chemical Engineering, University of the Chinese Academy of Sciences, Beijing, 100049, China
| | - Yuhui Ma
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China
| | - Jie Yang
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China
| | - Boxin Zhang
- International Department, Beijing National Day School, Beijing, 100049, China
| | - Wenhe Luo
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China; School of Chemistry and Chemical Engineering, University of the Chinese Academy of Sciences, Beijing, 100049, China
| | - Sheng Feng
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China
| | - Junzhe Zhang
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China; School of Chemistry and Chemical Engineering, University of the Chinese Academy of Sciences, Beijing, 100049, China
| | - Guohua Wang
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China; School of Chemistry and Chemical Engineering, University of the Chinese Academy of Sciences, Beijing, 100049, China
| | - Xiao He
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China
| | - Zhiyong Zhang
- Key Laboratory for Biomedical Effects of Nanomaterials and Nanosafety, Institute of High Energy Physics, Chinese Academy of Sciences, Beijing, 100049, China; School of Nuclear Science and Technology, University of Chinese Academy of Sciences, Beijing, 100049, China.
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Yang QQ, Gan RY, Ge YY, Zhang D, Corke H. Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition. Compr Rev Food Sci Food Saf 2018; 17:1518-1539. [PMID: 33350144 DOI: 10.1111/1541-4337.12391] [Citation(s) in RCA: 65] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Revised: 07/29/2018] [Accepted: 08/01/2018] [Indexed: 12/29/2022]
Abstract
Common bean (Phaseolus vulgaris L.) is one of the most important grain legumes worldwide. Polyphenols are the predominant bioactive components with multifold bioactivities in diverse common bean cultivars. Phenolic acids, flavonoids, and proanthocyanidins are the main polyphenols in common beans, and colorful common beans are overall rich in polyphenols, mainly in their pigmented seed coats. In addition, factors of influence, such as genotype, environmental conditions, storage, and processing methods, play a critical role in the content and composition of common bean polyphenols. Besides, analytical methods, including extraction, separation, and identification, are of importance for precise and comparable evaluation of polyphenols in common beans. Therefore, in order to provide a comprehensive and updated understanding of polyphenols in common beans, this review first summarizes the content and different compositions of polyphenols in common beans, and next discusses the factors affecting these compositions, followed by introducing the analytical methods for common bean polyphenols, and finally highlights the antioxidant activity of polyphenols in common beans. Considering the recent surge in interest in the use of grain legumes, we hope this review will further stimulate work in this field by providing a blueprint for further analytical studies to better utilize common bean polyphenols in food products to improve human nutrition.
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Affiliation(s)
- Qiong-Qiong Yang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ren-You Gan
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Ying-Ying Ge
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Dan Zhang
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
| | - Harold Corke
- Dept. of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong Univ., Shanghai, 200240, China
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11
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Moreno-Jiménez MR, López-Barraza R, Cervantes-Cardoza V, Pérez-Ramírez IF, Reyna-Rojas JA, Gallegos-Infante JA, Estrella I, Rojas-Contreras JA, González-Laredo RF, Rocha-Guzmán NE. Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgaris L.). J Food Biochem 2018; 43:e12680. [PMID: 31353616 DOI: 10.1111/jfbc.12680] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2018] [Revised: 07/23/2018] [Accepted: 08/21/2018] [Indexed: 12/12/2022]
Abstract
Two varieties of common beans (Phaseolus vulgaris L.), Bayo Victoria and Negro 8025, were evaluated to determine the effect on cellular viability and mechanisms involved in apoptosis pathways, using a cellular model with HT-29 cells. Aqueous methanolic (50:50) extracts from cooked beans were analyzed for phenolic composition, identifying greater diversity of phenolic compounds in Bayo Victoria extracts. However, Negro 8025 showed greater phenolic content and cytotoxicity effects at lower media inhibitory concentrations, and greater effectiveness to activate apoptotic pathways. Proteins related to the arrest of cell cycle were modulated by both bean cultivars. Qualitative analysis by HPLC-PAD and HPLC-MS systems of phenolic compounds in common bean extracts showed mainly hydroxybenzoic and hydroxycinnamic acids, flavonols, and monomeric flavan-3-ols. Bioactive phenolics such as catechin, kaempferol, and ferulic acid were found in both cultivars as well anticancer phytochemicals such as quercetin, protocatechuic acid, myricetin, naringenin and their derivatives, and procyanidins. PRACTICAL APPLICATIONS: Polyphenols in common beans (Phaseolus vulgaris L.) cultivars processed by canning display chemoprotective potential as they activate mechanisms involved in apoptosis pathways. Phenolics in common beans modulate 28 proteins related to apoptotic processes. Therefore, a diet including canned beans (particularly darker varieties) might represent health benefits and cancer-preventive effects.
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Affiliation(s)
- Martha Rocío Moreno-Jiménez
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - Rosalía López-Barraza
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - Verónica Cervantes-Cardoza
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - Iza Fernanda Pérez-Ramírez
- Research and Graduate Studies in Food Science. Facultad de Química, Universidad Autónoma de Querétaro, Querétaro, México
| | - Jessica Alejandra Reyna-Rojas
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - José Alberto Gallegos-Infante
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - Isabel Estrella
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición-CSIC, Madrid, Spain
| | - Juan Antonio Rojas-Contreras
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - Rubén Francisco González-Laredo
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
| | - Nuria Elizabeth Rocha-Guzmán
- Departamento de Ingenierías Química y Bioquímica, Research Group on Functional Foods and Nutraceuticals, TecNM/Instituto Tecnológico de Durango, Durango, México
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12
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Chávez-Mendoza C, Sánchez E. Bioactive Compounds from Mexican Varieties of the Common Bean (Phaseolus vulgaris): Implications for Health. Molecules 2017; 22:E1360. [PMID: 28817105 PMCID: PMC6152262 DOI: 10.3390/molecules22081360] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 08/09/2017] [Accepted: 08/12/2017] [Indexed: 12/18/2022] Open
Abstract
As Mexico is located within Mesoamerica, it is considered the site where the bean plant originated and where it was domesticated. Beans have been an integral part of the Mexican diet for thousands of years. Within the country, there are a number of genotypes possessing highly diverse physical and chemical properties. This review describes the major bioactive compounds contained on the Mexican varieties of the common bean. A brief analysis is carried out regarding the benefits they have on health. The effect of seed coat color on the nutraceutical compounds content is distinguished, where black bean stands out because it is high content of anthocyanins, polyphenols and flavonoids such as quercetin. This confers black bean with an elevated antioxidant capacity. The most prominent genotypes within this group are the "Negro San Luis", "Negro 8025" and "Negro Jamapa" varieties. Conversely, the analyzed evidence shows that more studies are needed in order to expand our knowledge on the nutraceutical quality of the Mexican bean genotypes, either grown or wild-type, as well as their impact on health in order to be used in genetic improvement programs or as a strategy to encourage their consumption. The latter is based on the high potential it has for health preservation and disease prevention.
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Affiliation(s)
- Celia Chávez-Mendoza
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
| | - Esteban Sánchez
- Coordinación en Tecnología de Productos Hortofrutícolas y Lácteos, Centro de Investigación en Alimentación y Desarrollo A. C., Avenida Cuarta Sur No. 3820 Fraccionamiento Vencedores del Desierto. Cd. Delicias, Chihuahua C.P. 33089, Mexico.
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13
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Garretson L, Marti A. Pigmented Heirloom Beans: Nutritional and Cooking Quality Characteristics. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0117-r] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lisa Garretson
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN U.S.A
| | - Alessandra Marti
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN U.S.A
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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14
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Scientific Opinion on the safety and efficacy of Suilectin™ (Phaseolus vulgarislectins) as a zootechnical additive for suckling piglets (performance enhancer). EFSA J 2015. [DOI: 10.2903/j.efsa.2015.3903] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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15
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Miura T, Tokumaru K, Akuzawa R. Research on the Application of Soybean, Adzuki Bean and Chestnut Inner Shell Polyphenols Contained in Cooking Water to Cheese Manufacturing. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.353] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Takayuki Miura
- Department of Food Science, Nippon Veterinary and Life Science University
| | - Kaori Tokumaru
- Department of Food Science, Nippon Veterinary and Life Science University
| | - Ryozo Akuzawa
- Department of Food Science, Nippon Veterinary and Life Science University
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Hayat I, Ahmad A, Masud T, Ahmed A, Bashir S. Nutritional and health perspectives of beans (Phaseolus vulgaris L.): an overview. Crit Rev Food Sci Nutr 2014; 54:580-92. [PMID: 24261533 DOI: 10.1080/10408398.2011.596639] [Citation(s) in RCA: 162] [Impact Index Per Article: 16.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Beans, the variants of Phaseolus vulagris, are nutritionally and economically important food crop in each part of the world. Besides providing nutrients such as multifaceted carbohydrates, elevated proteins, dietary fiber, minerals, and vitamins, these also contain rich variety of polyphenolic compounds with prospective health benefits. This review mainly focuses the important nutritional aspects of beans as well as their contribution in decreasing the risks of chronically degenerative diseases.
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Affiliation(s)
- Imran Hayat
- a Department of Food Technology , University of Poonch Rawalakot 12350 , Azad Kashmir , Pakistan
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17
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Siah S, Wood JA, Agboola S, Konczak I, Blanchard CL. Effects of soaking, boiling and autoclaving on the phenolic contents and antioxidant activities of faba beans (Vicia faba L.) differing in seed coat colours. Food Chem 2013; 142:461-8. [PMID: 24001866 DOI: 10.1016/j.foodchem.2013.07.068] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2013] [Revised: 05/24/2013] [Accepted: 07/16/2013] [Indexed: 01/08/2023]
Abstract
The Australian grown faba beans of different seed coat colours were either soaked, boiled or autoclaved, and analysed for phenolic contents and antioxidant activity using an array of reagent-based assays. Soaking, boiling and autoclaving were shown to lower the level of active compounds in faba beans. A significant amount of active compounds was leached to the soaking and cooking medium. Boiling was a better method in retaining active compounds in beans than autoclaving. The boiled beans had more active compounds than those of resulting cooking broths, which was the opposite observation when autoclaving. The buff-genotypes had a similar level of active compounds to red- and green-genotypes. The high performance liquid chromatography-post column derivatisation (HPLC-PCD) system detected a dense collection of high antioxidant HPLC peaks ('humps') in extracts of raw, soaked and boiled beans. The present findings encouraged consumption of faba beans together with cooking broth for the maximum potential health benefits.
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Affiliation(s)
- Siem Siah
- Graham Centre for Agricultural Innovation, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia.
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18
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VADIVEL VELLINGIRI, BIESALSKI HANSKONRAD. RELATIONSHIP BETWEEN INDIGENOUS PROCESSING METHODS OF XYLIA XYLOCARPASEEDS AND THEIR TOTAL FREE PHENOLICS, ANTIOXIDANT ACTIVITY AND HEALTH-RELEVANT FUNCTIONALITY. J Food Biochem 2013. [DOI: 10.1111/j.1745-4514.2011.00636.x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Stanisavljević N, Jovanović Ž, Čupić T, Lukić J, Miljuš Đukić J, Radović S, Mikić A. Extractability of antioxidants from legume seed flour after cooking and in vitrogastrointestinal digestion in comparison with methanolic extraction of the unprocessed flour. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nemanja Stanisavljević
- Plant Molecular Biology Lab; University of Belgrade; Institute of Molecular Genetics and Genetic Engineering; PO Box 23; Belgrade; Serbia
| | - Živko Jovanović
- Plant Molecular Biology Lab; University of Belgrade; Institute of Molecular Genetics and Genetic Engineering; PO Box 23; Belgrade; Serbia
| | - Tihomir Čupić
- Department of Forage Crops; Agricultural Institute Osijek; Južno predgrađe 17; Osijek; Croatia
| | - Jovanka Lukić
- Plant Molecular Biology Lab; University of Belgrade; Institute of Molecular Genetics and Genetic Engineering; PO Box 23; Belgrade; Serbia
| | - Jovanka Miljuš Đukić
- Plant Molecular Biology Lab; University of Belgrade; Institute of Molecular Genetics and Genetic Engineering; PO Box 23; Belgrade; Serbia
| | - Svetlana Radović
- University of Belgrade; Faculty of Biology; Studentski trg 3/II; Belgrade; Serbia
| | - Aleksandar Mikić
- Forage Crops Department; Institute of Field and Vegetable Crops; Maksima Gorkog 30; Novi Sad; Serbia
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21
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Vadivel V, Biesalski HK. Bioactive Compounds in Velvet Bean Seeds: Effect of Certain Indigenous Processing Methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2012. [DOI: 10.1080/10942912.2010.513466] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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22
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Kelkar S, Siddiq M, Harte J, Dolan K, Nyombaire G, Suniaga H. Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.044] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Vadivel V, Cheong J, Biesalski H. Antioxidant and type II diabetes related enzyme inhibition properties of methanolic extract of an underutilized food legume, Canavalia ensiformis (L.) DC: Effect of traditional processing methods. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.01.014] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Chemical composition, starch digestibility and antioxidant capacity of tortilla made with a blend of quality protein maize and black bean. Int J Mol Sci 2011; 13:286-301. [PMID: 22312252 PMCID: PMC3269686 DOI: 10.3390/ijms13010286] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2011] [Revised: 12/04/2011] [Accepted: 12/14/2011] [Indexed: 11/25/2022] Open
Abstract
Tortilla and beans are the basic components in the diet of people in the urban and rural areas of Mexico. Quality protein maize is suggested for tortilla preparation because it presents an increase in lysine and tryptophan levels. Beans contain important amounts of dietary fiber. The objective of this study was to prepare tortilla with bean and assesses the chemical composition, starch digestibility and antioxidant capacity using a quality protein maize variety. Tortilla with bean had higher protein, ash, dietary fiber and resistant starch content, and lower digestible starch than control tortilla. The hydrolysis rate (60 to 50%) and the predicted glycemic index (88 to 80) of tortilla decreased with the addition of bean in the blend. Extractable polyphenols and proanthocyanidins were higher in the tortilla with bean than control tortilla. This pattern produced higher antioxidant capacity of tortilla with bean (17.6 μmol Trolox eq/g) than control tortilla (7.8 μmol Trolox eq/g). The addition of bean to tortilla modified the starch digestibility and antioxidant characteristics of tortilla, obtaining a product with nutraceutical characteristics.
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25
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Association of genotype and preparation methods on the antioxidant activity, and antinutrients in common beans (Phaseolus vulgaris L.). Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.06.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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26
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Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods. J Food Compost Anal 2011. [DOI: 10.1016/j.jfca.2011.04.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Vadivel V, Biesalski HK. Contribution of phenolic compounds to the antioxidant potential and type II diabetes related enzyme inhibition properties of Pongamia pinnata L. Pierre seeds. Process Biochem 2011. [DOI: 10.1016/j.procbio.2011.07.007] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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28
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Vadivel V, Biesalski HK. Total phenolic content, antioxidant activity, and type II diabetes related functionality of traditionally processed ox-eye bean [Mucuna gigantea (Willd) DC.] seeds: An Indian underutilized food legume. Food Sci Biotechnol 2011. [DOI: 10.1007/s10068-011-0109-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022] Open
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29
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Vadivel V, Kunyanga CN, Biesalski HK. Antioxidant Potential and Type II Diabetes-Related Enzyme Inhibition of Cassia obtusifolia L.: Effect of Indigenous Processing Methods. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0620-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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30
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Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains. Journal of Food Science and Technology 2011; 49:673-84. [PMID: 24293686 DOI: 10.1007/s13197-010-0223-x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/17/2010] [Accepted: 12/29/2010] [Indexed: 01/17/2023]
Abstract
In recent years, research efforts are under-way on the possibilities of utilization of natural source of bioactive compounds for the dietary management of certain chronic diseases such as diabetes, obesity, cardiovascular diseases, cancer etc. In this connection, seed materials of promising wild type under-utilized food legume grains such as Acacia nilotica (L.) Willd. Ex Delile, Bauhinia purpurea L., Canavalia ensiformis (L.) DC., Cassia hirsuta L., Caesalpinia bonducella F., Erythrina indica L., Mucuna gigantea (Willd.) DC., Pongamia pinnata (L.) Pierre, Sebania sesban (L.) Merr. and Xylia xylocarpa Roxb. Taub., collected from South India, were investigated for certain bioactive compounds. All the samples were found to constitute a viable source of total free phenolics (3.12-6.69 g/100 g DM), tannins (1.10-4.41 g/100 g DM), L-Dopa (1.34-5.45 g/100 g DM) and phytic acid (0.98-3.14 g/100 g DM). In general, the seed materials of X. xylocarpa recorded high levels of total free phenolics and tannins, whereas the maximum levels of L-Dopa and phytic acid were noticed in M. gigantea and S. sesban, respectively. Further, presently investigated all the bioactive compounds were drastically reduced during soaking in tamarind solution + cooking as well as soaking in alkaline solution + cooking, and thus these treatments were considered to be more aggressive practices. Open-pan roasting also demonstrated a significant reduction of total free phenolics, tannins and moderate loss of L-Dopa and phytic acid. Alternatively, sprouting + oil-frying showed significant level of increase of total free phenolics (9-27%) and tannins (12-28%), but diminishing effect on phytic acid and L-Dopa. Hence, among the presently employed treatments, sprouting + oil-frying could be recommended as a suitable treatment for the versatile utilization of these wild under-utilized legume grains for the dietary management of certain chronic diseases.
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RANILLA LENAGALVEZ, KWON YOUNGIN, GENOVESE MARIAINES, LAJOLO FRANCOMARIA, SHETTY KALIDAS. EFFECT OF THERMAL TREATMENT ON PHENOLIC COMPOUNDS AND FUNCTIONALITY LINKED TO TYPE 2 DIABETES AND HYPERTENSION MANAGEMENT OF PERUVIAN AND BRAZILIAN BEAN CULTIVARS (PHASEOLUS VULGARISL.) USINGIN VITROMETHODS. J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00281.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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32
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Díaz AM, Caldas GV, Blair MW. Concentrations of condensed tannins and anthocyanins in common bean seed coats. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.07.014] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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33
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Vergara-Castañeda HA, Guevara-González RG, Ramos-Gómez M, Reynoso-Camacho R, Guzmán-Maldonado H, Feregrino-Pérez AA, Oomah BD, Loarca-Piña G. Non-digestible fraction of cooked bean (Phaseolus vulgaris L.) cultivar Bayo Madero suppresses colonic aberrant crypt foci in azoxymethane-induced rats. Food Funct 2010; 1:294-300. [DOI: 10.1039/c0fo00130a] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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34
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Caldas GV, Blair MW. Inheritance of seed condensed tannins and their relationship with seed-coat color and pattern genes in common bean (Phaseolus vulgaris L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2009; 119:131-42. [PMID: 19363663 DOI: 10.1007/s00122-009-1023-4] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/17/2008] [Accepted: 03/23/2009] [Indexed: 05/19/2023]
Abstract
Condensed tannins are major flavonoid end products that affect the nutritional quality of many legume seeds. They chelate minerals and interact with proteins, thus reducing their bioavailability. Tannins also contribute to seed coat color and pigment distribution or intensity. The objective of this study was to analyze the relationship between quantitative trait loci (QTL) for seed tannin concentration in common bean and Mendelian genes for seed coat color and pattern. Three populations of recombinant inbred lines, derived from crosses between the Andean and Mesoamerican genepools were used for QTL identification and for mapping STS markers associated with seed color loci. Seed coat condensed tannins were determined with a butanol-HCl method and a total of 12 QTL were identified on separate linkage groups (LGs) in each of the populations with individual QTL explaining from 10 to 64% of the phenotypic variation for this trait. Loci on linkage groups B3 and B10 were associated with the Mendelian genes Z and Bip for partly colored seed coat pattern, while a QTL on linkage group B7 was associated with the P gene which is the primary locus for the control of color expression in beans. In conclusion, this study found that the inheritance of tannin concentration fits an oligogenic model and identifies novel putative alleles at seed coat color and pattern genes that control tannin accumulation. The results will be important for the genetic improvement of nutritionally enhanced or biofortified beans that have health promoting effects from higher polyphenolics or better iron bioavailability.
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ZIA-UL-HAQ MUHAMMAD, IQBAL SHAHID, AHMAD SHAKEEL, BHANGER MUHAMMADIQBAL, WICZKOWSKI WIESLAW, AMAROWICZ RYSZARD. ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1745-4522.2008.00122.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Sotelo A, López-García S, Basurto-Peña F. Content of nutrient and antinutrient in edible flowers of wild plants in Mexico. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2007; 62:133-8. [PMID: 17768684 DOI: 10.1007/s11130-007-0053-9] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/20/2007] [Accepted: 07/25/2007] [Indexed: 05/17/2023]
Abstract
Nutrient and antinutritional/toxic factors present in some edible flowers consumed in Mexico were determined. The edible flowers were: Agave salmiana, Aloe vera, Arbutus xalapensis, Cucurbita pepo (cultivated), Erythrina americana, Erythrina caribaea, Euphorbia radians benth and Yucca filifera. The nutrient content in the flowers studied is similar to that of the edible leaves and flowers studied mainly in Africa. The moisture content of the flowers varied from 860 to 932 g kg(-1). Crude protein (CP) was between 113 to 275 g kg(-1) DM, crude fiber, 104 to 177 g kg(-1) DM and the nitrogen free extract, between 425 to 667 g kg(-1) DM. The highest chemical score (CS) was found in E. americana and A. salmiana; in five samples the limiting amino acid was lysine, and in three of them it was tryptophan. Trypsin inhibitors and hemaglutinnins had a very low concentration. Alkaloids were present in both the Erythrina species and the saponins in A. salmiana and Y. filifera. Cyanogenic glucosides were not found in the studied flowers. The traditional process of preparing these specific flowers before consumption is by cooking them and discarding the broth; in this way the toxic substances are diminished or eliminated. These edible flowers from wild plants consumed in local areas of the country play an important role in the diet of the people at least during the short time of the season where they are blooming.
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Affiliation(s)
- Angela Sotelo
- Departamento de Farmacia, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, México, DF 04510, Mexico.
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Influence of Different Genotypes on Trypsin Inhibitor Levels and Activity in Soybeans. SENSORS 2007. [DOI: 10.3390/s7010067] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Effect of pressure cooking on the antioxidant activity of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.005] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Espinosa-Alonso LG, Lygin A, Widholm JM, Valverde ME, Paredes-Lopez O. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:4436-44. [PMID: 16756378 DOI: 10.1021/jf060185e] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The polyphenolic composition of 62 wild and weedy Mexican bean collections from diverse origins, grouped by their seed coat color, was assessed. According to spectrophotometric analysis, the range of total phenols, condensed tannins, and total anthocyanins presented wide differences. Furthermore, the phenolic acid, flavonoid, and anthocyanin profiles were analyzed using HPLC. Ferulic was the main phenolic acid. Kaempferol and quercetin were the main flavonoids, and the isoflavones daidzein and coumestrol were found in only low levels in few collections. Delphinidin was the main anthocyanidin found, followed by petunidin, cyanidin, malvidin, pelargonidin, and peonidin. The wide variation observed in polyphenolic contents was more related to their genotype than to the color factor. These results show that some wild and weedy beans are good sources of phenolic compounds for use in breeding programs focused on nutrition and health.
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Affiliation(s)
- L Gabriela Espinosa-Alonso
- Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional, Unidad Irapuato, Km 9.6 Libramiento Norte, Carr. Irapuato-León, P.O. Box 629, Irapuato, Gto. 36500, México
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Aparicio-Fernández X, Manzo-Bonilla L, Loarca-Piña GF. Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb09068.x] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Aparicio-Fernández X, García-Gasca T, Yousef GG, Lila MA, González de Mejia E, Loarca-Pina G. Chemopreventive activity of polyphenolics from black Jamapa bean (Phaseolus vulgaris L.) on HeLa and HaCaT cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:2116-22. [PMID: 16536584 DOI: 10.1021/jf052974m] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
The antiproliferative effects of 100% methanol crude extract and of Toyopearl and silica gel fractions from the seed coats of black Jamapa beans (Phaseolus vulgaris L.) were evaluated using HeLa, human adenocarcinoma cells, and HaCaT, human premalignant keratinocytes. The 100% methanol crude extract [172.2 microM equiv of (+)-catechin] increased adhesion of HeLa cells; however, 3- and 5-fold higher concentrations decreased the number of cells attached as a function of the treatment time. The highest concentration tested diminished the cell adhesion until 40% (after 24 h) to almost 80% (after 72 h). The IC50 values showed that the 100% methanol crude extract was the most effective inhibitor of HeLa cell proliferation, even when it was dissolved in dimethylsulfoxide (DMSO) [34.5 microM equiv of (+)-catechin] or in medium [97.7 microM equiv of (+)-catechin]. The Toyopearl 5 (TP5) fraction and silica gel 2 (SG2) fraction inhibited 60% of the HeLa cell proliferation. The IC50 was 154 microM equiv of (+)-catechin of the 100% methanol crude extract on HaCaT cells. Toyopearl fractions TP4 and TP6 significantly inhibited HaCaT cell proliferation, but the silica gel fractions did not have a significant effect. The 100% methanol crude extract (35 microg of dry material/mL) decreased the number of HeLa cells in the G0/G1 phase from 68.9% (for control cells) to 51.4% (for treated cells) and increased apoptosis (2.9 and 21.2% for control and treated cells, respectively). The results indicated that black Jamapa beans could be a source of polyphenolic compounds, which have an inhibitory effect toward HeLa cancer cells but are less aggressive on HaCaT premalignant cells.
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Affiliation(s)
- Xochitl Aparicio-Fernández
- Programa de Posgrado en Alimentos del Centro de la Republica, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Querétaro, Qro., 76010 México
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De Mejia EG, Del Carmen Valadez-Vega M, Reynoso-Camacho R, Loarca-Pina G. Tannins, trypsin inhibitors and lectin cytotoxicity in tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2005; 60:137-45. [PMID: 16187017 DOI: 10.1007/s11130-005-6842-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/04/2023]
Abstract
This study compared the levels of antinutritional components and cytotoxic effect of extracts, from tepary (Phaseolus acutifolius) and common (Phaseolus vulgaris) beans. Antinutritional factors were evaluated by determining their effect on the viability of epithelial cells isolated from rat small intestine. The protein and carbohydrates content were similar in all the genotypes studied (20 and 60%, respectively). Common beans presented higher content of trypsin inhibitors, tannins and lectins than tepary beans. There was not a significant correlation between tannins and cooking time. However, water absorption and cooking time correlated significantly (p < 0.05). Considerable variation was observed in lectin activity (1302-18161 Ul/mg) of extracts from different beans. Tannins, lectins, trypsin inhibitors and fat content differed between bean varieties whereas protein content was similar. The percent cellularity on rat epithelial cells was significantly different among protein extracts from different bean cultivars and ranged between 53.5% and 87.4% (p < 0.05). These results suggest that the incorporation of tepary beans in the diet would not alter the current nutritional contribution of common beans or introduce adverse toxic effects. The agronomic characteristics of tepary beans make them attractive for cultivation. However, the harder to cook phenomenon may be a limiting factor that needs further consideration.
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Affiliation(s)
- Elvira Gonzalez De Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 61801, USA.
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McCann MC, Liu K, Trujillo WA, Dobert RC. Glyphosate-tolerant soybeans remain compositionally equivalent to conventional soybeans (Glycine max L.) during three years of field testing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:5331-5. [PMID: 15969514 DOI: 10.1021/jf0504317] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
Previous studies have shown that the composition of glyphosate-tolerant soybeans (GTS) and selected processed fractions was substantially equivalent to that of conventional soybeans over a wide range of analytes. This study was designed to determine if the composition of GTS remains substantially equivalent to conventional soybeans over the course of several years and when introduced into multiple genetic backgrounds. Soybean seed samples of both GTS and conventional varieties were harvested during 2000, 2001, and 2002 and analyzed for the levels of proximates, lectin, trypsin inhibitor, and isoflavones. The measured analytes are representative of the basic nutritional and biologically active components in soybeans. Results show a similar range of natural variability for the GTS soybeans as well as conventional soybeans. It was concluded that the composition of commercial GTS over the three years of breeding into multiple varieties remains equivalent to that of conventional soybeans.
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Affiliation(s)
- Melinda C McCann
- Monsanto Company, Product Safety Center, St. Louis, Missouri 63167, USA.
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Aparicio-Fernandez X, Yousef GG, Loarca-Pina G, de Mejia E, Lila MA. Characterization of polyphenolics in the seed coat of Black Jamapa bean (Phaseolus vulgaris L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:4615-22. [PMID: 15913334 DOI: 10.1021/jf047802o] [Citation(s) in RCA: 70] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
The common bean contains phytochemicals, including phenolic compounds, which can provide health benefits to the consumer. Our objective was to characterize the polyphenolic compounds present in the seed coat of Black Jamapa bean and to test fractionation methods that permit the recovery of polyphenolics in their naturally occurring forms. A 100% methanol extract from seed coats was subjected to different chromatographic fractionation methods. Analysis by HPLC-MS revealed that a better separation of phytochemicals was achieved using direct silica gel fractionation, which allowed more accurate identification of compounds, especially of the flavonols. Anthocyanins, flavanol monomers, and heterogeneous flavanol oligomers up to hexamers were detected. To our knowledge, this is the first time that myricetin glycoside and proanthocyanidin oligomers containing (epi)-gallocatechin have been reported in the black bean. The fractionation methods used in this study produced large quantities of natural mixtures of flavonoids suitable for testing bioactivity and phytochemical interactions.
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Affiliation(s)
- Xochitl Aparicio-Fernandez
- Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Queretaro, 76010, Mexico
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