Influence of thePhaseolus vulgarisphaseolin level of incorporation, type and thermal treatment on gut characteristics in rats

Abstract

Phaseolus vulgaris phaseolin has been shown to stimulate faecal losses of endogenous N in rats. Experiments with purified phaseolin were carried out in rats to test the hypothesis that these losses reflect intestinal disorders. Phaseolin composition varies depending on its constitutive subunits. Therefore, three phaseolin types (S, T, I) were tested. Phaseolin T was incorporated in varying levels (0, 33, 67 or 100 % of the dietary protein) as raw material in experiment 1. In experiment 2, the three phaseolin types were incorporated at 50 %, with or without previous thermic treatment. Raw casein was the basal protein source and was also heated in experiment 2. Faecal digestibility of phaseolin and gut integrity were evaluated in both experiments. The incorporation level or type of phaseolin had little effect on gross anatomy of gut segments but these factors influenced the weight and pH of fresh contents of the stomach and caecum (P, 0·05). Raw phaseolin T incorporated at various levels led to an enlargement of duodenal villi together with a tendency for increased crypt depth in the jejunum (P¼ 0·06). Activities of both alkaline phosphatase in the duodenum and aminopeptidase N in the ileum decreased (P, 0·05) after thermal treatment of casein while they increased (P,0·05) for heat-treated phaseolin S and T, respectively. In conclusion, raw phaseolin had no effect on the tissue weight of gut segments and induced limited alterations in the small intestine. Differences due to phaseolin level or type were limited too.

Grain Legumes

“…This can be related to their low content in sulphur amino acids, the compact proteolysis-resistant structure of the native protein and the presence of antinutritional compounds in the seed, which may affect digestibility of proteins themselves as well as of other components. For example, the nutritive value of common bean phaseolin, the 7S globulin of this species which normally accounts for about 40-50 % of total seed proteins, is limited by a low content in sulphur amino acids and by resistance to enzymatic hydrolysis, even after heat treatment (Montoya et al 2006). The three-dimensional structures of 7S vicilins and 11S legumins have been resolved and confirmed that the two globulins are structurally related (Lawrence et al 1994).…”

Antioxidant and metal chelating activities of peptide fractions from phaseolin and bean protein hydrolysates

“…Purification of phaseolin was based on the method described by Montoya et al (2006) with modifications. The flour, prepared as described above, was suspended in 0.5 M NaCl/ 0.025 M HCl, pH 2 (1:20, w/v) for 1 h, and then centrifuged at 13,500g for 30 min.…”

Potential of Controlling Common Bean Insect Pests (Bean Stem Maggot (<i>Ophiomyia phaseoli</i>), Ootheca (<i>Ootheca bennigseni</i>) and Aphids (<i>Aphis fabae</i>)) Using Agronomic, Biological and Botanical Practices in Field

“…Common beans (Phaseolus vulgaris L.) contribute up to 57% of recommended dietary protein and 23% of energy to the nutrition of African people [2]. Regular consumption of common bean and other pulses is now promoted by health organizations because it reduces the risk of diseases such as cancer, diabetes or coronary heart diseases [3]. In Tanzania, bean is highly cultivated in the mid to high altitude areas which experience more reliable rainfall and cooler temperature.…”