Common Bean (Phaseolus vulgaris L.) Flour Can Improve the Gut Microbiota Composition and Function in Mice Fed a High-Fat Diet

Mariana, Juste Contin Gomes; Silva, Juliana Soares da; Assis, Andressa de; Mejı́a, Elvira González de; Mantovani, Hilário Cuquetto; Martino, Hércia Stampini Duarte

doi:10.1093/cdn/nzab054_014

Cited by 4 publications

(2 citation statements)

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“…The effect of 10%-20% of common cooked common bean substitution in the isocaloric and high-fat diet was evaluated on murine obesity models. The observations reported that common bean supplementation increases the production of SCFA and a reduction in serum cholesterol levels compared to the control group (Gomes et al, 2021;Kailua et al, 2020;Monk et al, 2017Monk et al, , 2021. Shi et al (2020) evaluated adding 1027 mg of protein extracts rich in albumins in high-fat dietinduced obese rats.…”

Section: Notementioning

confidence: 99%

Common beans as a source of food ingredients: Techno‐functional and biological potential

Alfaro-Díaz

Escobedo

Luna‐Vital

et al. 2023

Comp Rev Food Sci Food Safe

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Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain valueadded ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance.Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.

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Section: Notementioning

confidence: 99%

Common beans as a source of food ingredients: Techno‐functional and biological potential

Alfaro-Díaz

Escobedo

Luna‐Vital

et al. 2023

Comp Rev Food Sci Food Safe

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“…These findings are in fact giving further impetus to research in this field. Many recent works are focused on the role of P. vulgaris intake in microbiota modulation in animal models (Dias et al, 2019; Gomes Mariana et al, 2021; Kilua et al, 2020). Human model should be the next step for further research, in order to confirm the health effects of P. vulgaris extract also at the intestinal level.…”

Section: The Modulation Of Gut Microbiotamentioning

confidence: 99%

Common bean (Phaseolus vulgaris L.) α‐amylase inhibitors as safe nutraceutical strategy against diabetes and obesity: An update review

Peddio

Padiglia

Cannea

et al. 2022

Phytotherapy Research

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Overweight and obesity are constantly increasing, not only in Western countries but also in low‐middle‐income ones. The decrease of both the intake of carbohydrates and their assimilation are among the main dietary strategies to counter these conditions. α‐Amylase, a key enzyme involved in the digestion of carbohydrates, is the target enzyme to reduce the absorption rate of carbohydrates. α‐Amylase inhibitors (α‐AIs) can be found in plants. The common bean, Phaseolus vulgaris is of particular interest due to the presence of protein‐based α‐AIs which, through a protein–protein interaction, reduce the activity of this enzyme. Here we describe the nature of the various types of common bean seed extracts, the type of protein inhibitors they contain, reviewing the recent Literature about their molecular structure and mechanism of action. We also explore the existing evidence (clinical trials conducted on both animals and humans) supporting the potential benefits of this protein inhibitors from P. vulgaris, also highlighting the urgent need of further studies to confirm the clinical efficacy of the commercial products. This work could contribute to summarize the knowledge and application of P. vulgaris extract as a nutraceutical strategy for controlling unwanted weight gains, also highlighting the current limitations.

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Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

Lutsiv

McGinley

Neil-McDonald

et al. 2022

Foods

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Underconsumption of dietary fiber and the milieu of chemicals with which it is associated is a health concern linked to the increasing global burden of chronic diseases. The benefits of fiber are partially attributed to modulation of the gut microbiota, whose composition and function depend on the amount and quality of microbiota-accessible substrates in the diet. However, not all types of fiber are equally accessible to the gut microbiota. Phaseolus vulgaris L., or common bean, is a food type rich in fiber as well as other prebiotics posing a great potential to positively impact diet-microbiota-host interactions. To elucidate the magnitude of bean’s effects on the gut microbiota, increasing doses of common bean were administered in macronutrient-matched diet formulations. The microbial communities in the ceca of female and male mice were evaluated via 16S rRNA gene sequencing. As the bean dose increased, the Bacillota:Bacteroidota ratio (formerly referred to as the Firmicutes:Bacteroidetes ratio) was reduced and α-diversity decreased, whereas the community composition was distinctly different between the diet groups according to β-diversity. These effects were more pronounced in female mice compared to male mice. Compositional analyses identified a dose-responsive bean-induced shift in microbial composition. With an increasing bean dose, Rikenellaceae, Bacteroides, and RF39, which are associated with health benefits, were enhanced. More taxa, however, were suppressed, among which were Allobaculum, Oscillospira, Dorea, and Ruminococcus, which are predominantly associated with chronic disease risk. Investigation of the origins of the dose dependent and biological sex differences in response to common bean consumption may provide insights into bean-gut microbiota-host interactions important to developing food-based precision approaches to chronic disease prevention and control.

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Common Bean (Phaseolus vulgaris L.) Flour Can Improve the Gut Microbiota Composition and Function in Mice Fed a High-Fat Diet

Cited by 4 publications

References 0 publications

Common beans as a source of food ingredients: Techno‐functional and biological potential

Common beans as a source of food ingredients: Techno‐functional and biological potential

Common bean (Phaseolus vulgaris L.) α‐amylase inhibitors as safe nutraceutical strategy against diabetes and obesity: An update review

Relandscaping the Gut Microbiota with a Whole Food: Dose–Response Effects to Common Bean

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