Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice

Abstract

This study was designed to evaluate the toxicogenetic or protective effect of cooked and dehydrated black beans (Phaseolus vulgaris L.) in bone marrow and peripheral blood cells of exposed mice. The frequency of micronuclei detected using the bone marrow erythrocyte micronucleus test and level of DNA lesions detected by the comet assay were chosen as end-points reflecting mutagenic and genotoxic damage, respectively. Initially, Swiss male mice were fed with a 20% black bean diet in order to detect mutagenic and genotoxic activity. However, no increase in the frequency of bone marrow micronucleated polychromatic erythrocytes (MN PCEs) or DNA lesion in leukocytes was observed. In contrast, received diets containing 1, 10 or 20% of black beans, a clear, but not dose-dependent reduction in the frequency of MN PCEs were observed in animals simultaneously treated with cyclophosphamide, an indirect acting mutagen. Similar results were observed in leukocytes by the comet assay. Commercial anthocyanin was also tested in an attempt to identify the bean components responsible for this protective effect. However, instead of being protective, the flavonoid, at the highest dose administered (50 mg/kg bw), induced primary DNA lesion, as detected by the comet assay. These data indicate the importance of food components in preventing genetic damage induced by chemical mutagens, and also reinforce the role of toxicogenetic techniques in protecting human health.

Physical characteristics and nutritional composition of some new soybean (Glycine max (L.) Merrill) genotypes

“…Kumar et al (2003) reported that TI activity from defatted soy flour ranged from 42 to 113 mg g −1 and location effects on TI activity were nonsignificant. The potential health benefit of common bean is attributed to the presence of secondary metabolites such as phenolic compounds that possess antioxidant properties (Azevedo et al 2003). The content of total phenols, flavonols and ortho-dihydroxy phenols in different genotypes ranged from 1.0-1.5, 0.20-0.34 and 0.10-0.21 mg g −1 respectively.…”

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

“…In addition, colored dry beans possess strong in vitro antioxidant activity (Beninger and Hosfield 2003;Madhujith and Shahidi 2005) which may explain the protective benefits of bean consumption on development of degenerative diseases. High in soluble fibre, protein and low in fat bean consumption has been inversely associated with reduced risk of coronary diseases and some types of cancer (Azevedo et al 2003;Winham and Hutchins 2007).…”

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

“…Dry legumes are a good source of bioactive polyphenols [4] and also contribute to polyphenol intake from other foods [5]. The antioxidant capacity [6] and the antimutagenic [7][8][9][10], apoptosis-related [11] and antiproliferative effects of legumes are associated with the presence of phenolic compounds [12,13]. The abundance of phenolic compounds in such legumes as the common bean (Phaseolus vulgaris) [9], faba (broad) bean (Vicia faba) [14,15], beach pea (Lathyrus maritimus) [16], Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected 725 by Soaking and Cooking Conditions mung bean (Vigna radiata) [17], lentil (Lens culinaris) [18] and chickpea (Cicer arietinum) [19][20][21][22] implies that they may be significant food sources of active antioxidants.…”