Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Abstract

Common beans (Phaseolus vulgaris L.) are widely consumed in diets all over the world and have a significant impact on human health. Proteins, vitamins, minerals, phytochemicals, and other micro- and macronutrients are abundant in these legumes. On the other hand, collagens, the most important constituent of extracellular matrices, account for approximately 25–30 percent of the overall total protein composition within the human body. Hence, the presence of amino acids and other dietary components, including glycine, proline, and lysine, which are constituents of the primary structure of the protein, is required for collagen formation. In this particular context, protein quality is associated with the availability of macronutrients such as the essential amino acid lysine, which can be acquired from meals containing beans. Lysine plays a critical role in the process of post-translational modifications facilitated with enzymes lysyl hydroxylase and lysyl oxidase, which are directly involved in the synthesis and maturation of collagens. Furthermore, collagen biogenesis is influenced by the cellular redox state, which includes important minerals and bioactive chemicals such as iron, copper, and certain quinone cofactors. This study provides a novel perspective on the significant macro- and micronutrients present in Phaseolus vulgaris L., as well as explores the potential application of amino acids and cofactors derived from this legume in the production of collagens and bioavailability. The utilization of macro- and micronutrients obtained from Phaseolus vulgaris L. as a protein source, minerals, and natural bioactive compounds could optimize the capacity to promote the development and durability of collagen macromolecules within the human body.

Legumes and common beans in sustainable diets: nutritional quality, environmental benefits, spread and use in food preparations

“…Scientific evidence also supports the health benefits of consuming a plant-based diet and increasing the intake of legumes thanks to their nutritional characteristics ( Table 1 ) ( 35 ). Legumes, if consumed on a regular basis, contribute to reduced risk of mortality because of their benefits against major chronic diseases: obesity, diabetes, cardiovascular diseases, and some types of cancer ( 37 , 38 , 53 , 55 , 56 ). Legumes generally can reduce cardiovascular disease risk via improvements in blood pressure, lipid profile, inflammation, blood sugar metabolism and body weight, and offer a food-based solution to decreasing risk of developing type 2 diabetes, as reported in Figure 1 .…”

“…Legumes are further an excellent source of protein (20-45% on weight) and represent important plant-based sources of this macronutrient (23,35). Protein quality in legumes is, however, limited by the low concentration of the essential sulphur containing amino acids: methionine, cystine and cysteine, as well as tryptophan (53)(54)(55). This weakness can be supplemented by combining legumes with grains, that introduce great amounts of sulphur containing amino acids (55).…”

“…Protein quality in legumes is, however, limited by the low concentration of the essential sulphur containing amino acids: methionine, cystine and cysteine, as well as tryptophan (53)(54)(55). This weakness can be supplemented by combining legumes with grains, that introduce great amounts of sulphur containing amino acids (55). Conversely, many grains are particularly low in lysine, and the most notable category of plant-based ingredient that can complement this lack is legumes that have a high lysine content, approaching the daily recommended intake provided by about in just 100 g of lentils or peas (36).…”

“…Indeed, in diabetic patients' diets, legumes help to moderate blood sugar levels after meals, improve insulin sensitivity and glycaemic control (39,53,57). Part of the health benefits of legumes may also be attributed to the low amount of fat, and to the presence of different complex carbohydrates: resistant starch, hemicellulose, oligosaccharides, lignin, and dietary soluble fibre (31,55). The non-digestible carbohydrates of legumes can pass unchanged through the stomach and small intestine until they reach the colon, where they act as "prebiotics" for the beneficial bacteria that reside there (39).…”