Anti‐obesity role of adzuki bean extract containing polyphenols: <i>in vivo</i> and <i>in vitro</i> effects

Kitano-Okada, Tomoko; Ito, Ayano; Koide, Ai; Nakamura, Yasuhiko; Han, Kyu‐Ho; Shimada, Kaoru; Sasaki, Kyoko; Ohba, Kohtaro; Sibayama, Shinichi; Fukushima, Michihiro

doi:10.1002/jsfa.5680

Cited by 72 publications

(58 citation statements)

References 36 publications

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“…An adzuki bean extract suppressed obesity [7], reduced blood pressure [8], reduced the serum cholesterol level [9], suppressed hyperglycemia [10], and reduced the numbers of in ltrating macrophages and attenuated glomerular expansion in mouse and rat models of streptozoicin-induced diabetic nephropathy [11]. Flavonoids in the adzuki bean may mediate such bene cial e ects [8,9,11].…”

Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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is study explored the optimal preparation and the antioxidant levels of rice/adzuki bean mixtures. We compared the quality and physicochemical characteristics of cooked mixtures of rice and adzuki beans prepared using normal and highpressure rice cookers, with and without the addition of alcohol (15%, v/v). e water-binding capacity and swelling power decreased upon addition of adzuki beans, but water solubility increased. e peak, trough, nal, and setback viscosities decreased, but the breakdown viscosity increased. e total polyphenol and avonoid contents increased after addition of adzuki beans. Total polyphenol contents in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 3.00 and 3.09 times higher than plain rice. e avonoid contents were 10.33 and 8.90 times higher than plain rice. e predominant phenolic acids in cooked rice/Arari bean mixtures were p-coumaric acid and trans-3-hydroxycinnamic acid, and in cooked rice/Geomguseul bean mixtures, they were syringic acid and trans-3-hydroxycinnamic acid. Overall, phenolic acid levels were higher in mixtures cooked in plain water. e DPPH-and ABTSradical-scavenging activities increased upon addition of adzuki beans. DPPH radical-scavenging activities in cooked rice/20% (w/w) Arari and Geomguseul bean mixtures in a normal cooker with addition of alcohol were 9.09 and 9.22 times higher than plain rice. ABTS radical-scavenging activities were 8.74 and 9.01 times higher than plain rice. Moreover, rice/adzuki bean mixtures prepared in a normal cooker, with addition of alcohol, exhibited higher antioxidant levels than other samples. We present the antioxidative properties of rice/adzuki bean mixtures prepared in di erent ways; these data will aid manufacturers.

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Section: Introductionmentioning

confidence: 99%

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Woo

Kim

Lee

et al. 2018

Journal of Food Quality

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“…The assembled contig sequences reached to 450 Mb (83% of the genome) with an N50 of 38 kb, and the total scaffold sequences were 466. 7 Mb with an N50 of 1.29 Mb. Of them, 372.9 Mb of scaffold sequences were assigned to the 11 chromosomes of adzuki bean by using a single nucleotide polymorphism genetic map.…”

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confidence: 99%

Genome sequencing of adzuki bean ( Vigna angularis ) provides insight into high starch and low fat accumulation and domestication

Yang

Tian

Chen

et al. 2015

Proc. Natl. Acad. Sci. U.S.A.

112

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Adzuki bean (Vigna angularis), an important legume crop, is grown in more than 30 countries of the world. The seed of adzuki bean, as an important source of starch, digestible protein, mineral elements, and vitamins, is widely used foods for at least a billion people. Here, we generated a high-quality draft genome sequence of adzuki bean by whole-genome shotgun sequencing. The assembled contig sequences reached to 450 Mb (83% of the genome) with an N50 of 38 kb, and the total scaffold sequences were 466.7 Mb with an N50 of 1.29 Mb. Of them, 372.9 Mb of scaffold sequences were assigned to the 11 chromosomes of adzuki bean by using a single nucleotide polymorphism genetic map. A total of 34,183 protein-coding genes were predicted. Functional analysis revealed that significant differences in starch and fat content between adzuki bean and soybean were likely due to transcriptional abundance, rather than copy number variations, of the genes related to starch and oil synthesis. We detected strong selection signals in domestication by the population analysis of 50 accessions including 11 wild, 11 semiwild, 17 landraces, and 11 improved varieties. In addition, the semiwild accessions were illuminated to have a closer relationship to the cultigen accessions than the wild type, suggesting that the semiwild adzuki bean might be a preliminary landrace and play some roles in the adzuki bean domestication. The genome sequence of adzuki bean will facilitate the identification of agronomically important genes and accelerate the improvement of adzuki bean.adzuki bean | genome sequence | starch synthesis genes | fat synthesis genes | domestication

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“…Because adzuki bean contains rich amount of phenolic compounds and other bioactive compounds [6,7], it shows various physiological functions, such as anticancer, antioxidant, anti-obesity [13][14][15][16]. The edible fungi Monascus have been used to ferment rice, soybean, adlay, and dioscorea, and the previous studies reported that the fermentation of food materials by Monascus increases the contents of physiological active compounds, such as phenolic acids, γ-aminobutyric acid, free amino acids, isoflavone aglycones [38].…”

Section: Discussionmentioning

confidence: 99%

“…soybean and dioscorea) have also been fermented with Monascus, and the level of monacolin K and the antioxidant capacities were highly increased [11,12]. However, despite reports on the health benefits of adzuki bean [13][14][15][16], the effects of fermentation by Monascus on adzuki bean have not been studied yet.…”

Section: Introductionmentioning

confidence: 99%

Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)

2015

JCLM

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Anti‐obesity role of adzuki bean extract containing polyphenols: in vivo and in vitro effects

Abstract: The results of this study demonstrate that adzuki bean extract has high potential to serve as a natural anti-obesity agent.

Cited by 72 publications

References 36 publications

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Quality Characteristics and Antioxidant Activities of Rice/Adzuki Bean Mixtures Cooked Using Two Different Methods

Genome sequencing of adzuki bean ( Vigna angularis ) provides insight into high starch and low fat accumulation and domestication

Effect of fermentation with Monascus pilosus on the antioxidant activities and phenolic acid contents of adzuki bean (Vigna angularis)

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