Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1

Aparicio‐Fernández, Xochitl; Manzo‐Bonilla, Lourdes; Loarca‐Piña, Guadalupe

doi:10.1111/j.1365-2621.2005.tb09068.x

Cited by 81 publications

(67 citation statements)

References 36 publications

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“…Colored common beans have high relative abundances of anthocyanins. These compounds have been reported elsewhere for common beans [22]. Rutin (0.51-8.51%), quercetin (0.52-4.48%), and kaempferol-3-O-glucoside (0.48-72.63%) were identified in ten, seven, and twelve common beans, respectively.…”

Section: Polyphenol Compounds In Common Beansmentioning

confidence: 87%

Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

Jiang¹,

Ci²,

Feng³

et al. 2018

JFNR

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Common beans are either white or colored. They contain large amounts of phenolic compounds and other phytochemicals. Polyphenols exhibit high antioxidant activity that promote health by reducing oxidative stress. The objective of this study was to compare the content and composition of polyphenols in 28 common beans and determine the relation between their antioxidant activities and seed coat color. Here, we measured seed coat color by the International Commission in Illumination method, estimated polyphenol content and antioxidant activity by colorimetry, and identified polyphenol compositions by RP-HPLC. The results showed that polyphenol content and antioxidant activity were higher in colored beans than in the white beans. Taisho-Kintoki (red kidney) had the highest polyphenol content (6.12 mg / g seed) and antioxidant activity (21.98 μmol / g seed; 3.75 mg / g seed). There was a high correlation between the total polyphenol content and seed coat redness. There were also high equilateral correlations between antioxidant activity and polyphenol content. Twelve phenolic compounds were identified. Based on their polyphenol compositions synthesized by various enzymes, the 28 common beans were divided into three groups. White beans and several half-spotted beans contained a large amount of catechin-7-O-glucoside with low antioxidant activity. Anthocyanin, procyanidin, and kaempferol-3-O-glucoside constituted significant proportions of the total polyphenol compounds and were positively correlated with antioxidant activity in the colored common beans. These findings are expected to help guide consumers and breeders in the selection of common bean varieties with high antioxidant activity.

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Section: Polyphenol Compounds In Common Beansmentioning

confidence: 87%

Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

Jiang¹,

Ci²,

Feng³

et al. 2018

JFNR

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“…In our study, even though beans contain high levels of protein, the ADC I was low in juveniles and adults. Aparicio-Fernández et al (2005) reported that beans contained 4.1 mg g -1 of tannins after thermal processing. The adverse effect of tannic acid on tilapia was studied by Al-Owafeir (1999), who found a significant reduction in the growth of tilapia that were fed diets containing as low as 0.27% tannic acid.…”

Section: Discussionmentioning

confidence: 99%

Apparent digestibility coefficient of chickpea, maize, high-quality protein maize, and beans diets in juvenile and adult Nile tilapia ( Oreochromis niloticus )

et al. 2016

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-The objective of our study was to assess the apparent digestibility of plant ingredients in diets for juvenile (50 g) and adult (220 g) Nile tilapia (Oreochromis niloticus). Dietary dry matter and protein apparent digestibility coefficients of four plant-derived feedstuffs (chickpea, maize, high-quality maize protein, and beans) were tested. The beans diet had the lowest apparent digestibility coefficient of dry matter (ADC DM ) (69.41%), while no significant differences were detected in ADC DM among the other diets; ADC DM was significantly higher in adults compared with juveniles (77.02 vs. 73.76%). Apparent dry matter digestibility coefficient of ingredients (ADC I ) was significantly higher in the chickpea (70.48%) and high-quality protein maize (71.09%) ingredients, and lower in the beans (52.79%) ingredient. Apparent dry matter digestibility coefficient of ingredients was significantly higher in juveniles compared with adults (72.56 vs. 56.80%). The protein digestibility of diet (ADC CP ) was significantly higher in the reference diet (93.68%), while the lowest corresponded to the maize (87.86%) and beans (87.29%) diets. Significantly lower apparent digestibility coefficient of protein (ADC ICP ) was obtained with the highquality maize protein (59.11%) and maize (49.48%) ingredients, while higher ADC ICP was obtained with the chickpea and beans ingredients (71.31 and 63.89%, respectively). The apparent digestibility coefficient of ingredient crude protein ADC ICP was significantly higher in juveniles compared with adults (67.35 vs. 53.46). Digestibility is generally higher in juveniles, and we recommend using chickpea as an ingredient in diets for Nile tilapia.

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“…Beans were cooked using a ''traditional'' cooking process according to the method of Aparicio-Fernandez et al (2005). The AOAC method 991.43 (AOAC 2002) was used to obtain total dietary fiber (TDF) considered here as the NDF.…”

Section: Non-digestible Fraction Extractionmentioning

confidence: 99%

The fermented non-digestible fraction of common bean (Phaseolus vulgaris L.) triggers cell cycle arrest and apoptosis in human colon adenocarcinoma cells

et al. 2013

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Cancer is a leading cause of death worldwide with colorectal cancer (CRC) ranking as the third contributing to overall cancer mortality. Non-digestible compounds such as dietary fiber have been inversely associated with CRC in epidemiological in vivo and in vitro studies. In order to investigate the effect of fermentation products from a whole non-digestible fraction of common bean versus the short-chain fatty acid (SCFAs) on colon cancer cells, we evaluated the human gut microbiota fermented non-digestible fraction (hgm-FNDF) of cooked common bean (Phaseolus vulgaris L.) cultivar Negro 8025 and a synthetic mixture SCFAs, mimicking their concentration in the lethal concentration 50 (SCFA-LC 50 ) of FNDF (hgm-FNDF-LC 50 ), on the molecular changes in human colon adenocarcinoma cells (HT-29). Total mRNA from hgm-FNDF-LC 50 and SCFA-LC 50 treated HT-29 cells were used to perform qPCR arrays to determine the effect of the treatments on the transcriptional expression of 84 genes related to the p53-pathway. This study showed that both treatments inhibited cell proliferation in accordance with modulating RB1, CDC2, CDC25A, NFKB and E2F genes. Furthermore, we found an association between the induction of apoptosis and the modulation of APAF1, BID, CASP9, FASLG, TNFR10B and BCL2A genes. The results suggest a mechanism of action by which the fermentation of non-digestible compounds of common bean exert a beneficial effect better than the SCFA mixture by modulating the expression of antiproliferative and pro-apoptotic genes in HT-29 cells to a greater extent, supporting previous results on cell behavior, probably due to the participation of other compounds, such as phenolic fatty acids derivatives and biopetides.

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Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1

Cited by 81 publications

References 36 publications

Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

Characteristics of Functional Components and Antioxidant Activity of 28 Common Beans

Apparent digestibility coefficient of chickpea, maize, high-quality protein maize, and beans diets in juvenile and adult Nile tilapia ( Oreochromis niloticus )

The fermented non-digestible fraction of common bean (Phaseolus vulgaris L.) triggers cell cycle arrest and apoptosis in human colon adenocarcinoma cells

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