Cytotoxic and genotoxic activity of protein isolate of ayocote beans and anticancer activity of their protein fractions

Teniente-Martínez, Gerardo; Bernardino-Nicanor, Aurea; Cariño-Cortés, Raquel; Valadéz-Vega, Cármen; Montañez-Soto, José Luis; Acosta-García, Gerardo; González-Cruz, Leopoldo

doi:10.1007/s11694-018-0019-7

Cited by 7 publications

(2 citation statements)

References 31 publications

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“…A recent study highlighted this legume as a promising source of proteins, carbohydrates, fibers, and minerals and a remarkable source of bioactive compounds, such as phenolic compounds, flavonoids, and anthocyanins that provide antioxidant properties (Alvarado‐López et al., 2019). In addition, the protein fractions of ayocote beans have been evaluated for anticancer activity and found to inhibit the proliferation of SiHa cells (Teniente‐Martínez et al., 2019). However, despite its nutritional properties, the consumption of ayocote bean is low compared to that of common beans because it is mainly consumed locally in regions where it is cultivated (Alvarado‐López et al., 2019).…”

Section: Introductionmentioning

confidence: 99%

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread

Espinosa‐Ramírez

Mariscal‐Moreno²,

Chuck‐Hernández

et al. 2022

Journal of Food Science

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This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and development time while maintaining the dough stability. Supplemented breads had 13%, 51%, and 132% higher protein, mineral, and crude fiber content, respectively, than control bread (100% wheat). The breadmaking features, color and crumb firmness, were affected by the substitution level. Sensory analysis revealed that germination could improve the taste and smell of breads produced with ayocote bean flour. The sensory attribute scores of 10% AGF bread were comparable to those of the control bread. Supplementation reduced the in vitro protein digestibility, although the effect was less pronounced in 10% ARF and 20% AGF breads. The limiting amino acid score of supplemented breads increased up to 70%, which improved their protein digestibility‐corrected amino acid scores. Supplementation with 20% or 30% of both ARF and AGF increased resistant starch values and decreased the total digestible starch of breads. Thus, the results showed that substituting wheat with ARF or AGF improves the nutritional properties of bread. However, low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties. Practical Application Substituting wheat flour with ayocote bean flour improved the nutritional value of bread. Germination of ayocote beans decreased the cooking stability of composite dough. Bread fortified with ayocote flour had high levels of essential amino acids. Bread with raw or germinated ayocote flours had high limiting amino acid scores. Composite bread had high resistant starch and low total digestible starch.

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Section: Introductionmentioning

confidence: 99%

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread

Espinosa‐Ramírez

Mariscal‐Moreno²,

Chuck‐Hernández

et al. 2022

Journal of Food Science

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“…The HCBT showed a higher DH (value) than the HRBT (value) and according to other authors, the thermal treatments generate several reactions that modify the protein structure and this modification of the structure could generate different level of dissociation into proteins generating, several subunits, unfolding of their quaternary, tertiary and secondary structure, generation of more reactive sites, interactions via hydrogen bonding between functional groups exposed and generation of new disulfide bonds (Pan et al, 2005, Güler et al, 2016. The DH obtained of both two Vigna species, rice bean and cowpea bean (Table 1) after thermal treatment are according to results reported for soy protein hydrolysates (73.5 %), and ayocote beans hydrolysates (73 %), obtained with the same enzymatic system (Mora-Escobedo et al, 2009;Teniente-Martínez et al, 2019).…”

Section: Degree Of Hydrolysis (Dh)mentioning

confidence: 52%

Structural changes in the proteins from two species of the genus vigna by effect of different treatments

González-Cruz¹,

Juárez-Goiz²,

Teniente-Martínez³

et al. 2020

Rev.Mex.Ing.Quim.

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Insights on Dietary Anticancer Products: Food Supplements, Prebiotics, and Probiotics

Elhawary,

Korany,

Eldahshan

et al. 2024

Interdisciplinary Cancer Research

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Cytotoxic and genotoxic activity of protein isolate of ayocote beans and anticancer activity of their protein fractions

Cited by 7 publications

References 31 publications

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread

Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread

Structural changes in the proteins from two species of the genus vigna by effect of different treatments

Insights on Dietary Anticancer Products: Food Supplements, Prebiotics, and Probiotics

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