Polyphenol bioaccessibility and anti-inflammatory activity of Mexican common beans (Phaseolus vulgaris L.) with diverse seed colour

Abstract

Common bean consumption is associated with the prevention of chronic diseases and these effects are partially attributed to their polyphenol content. In this study, the bioaccessibility and antiinflammatory activity of polyphenols from six Mexican cultivars of beans (Phaseolus vulgaris) varying in their seed colour, was evaluated. In all cultivars, digestion of starch and protein released significantly more polyphenols compared to soaking, cooking and methanol extraction. Pink cultivar 'Marcela' showed the highest total and bioaccessible polyphenol content (>50 mg GAE per gram dry bean). Black cultivar 'Negro Jamapa' showed a moderate anti-inflammatory effect, reducing mRNA levels of IL6, IL1β and iNOS by up to 20%. In contrast, cultivars 'Marcela' and yellow 'Azufrado' induced mRNA expression of IL1β, IL6, and HO-1, thus inducing both pro-and anti-oxidation pathways. Results indicate that enzymatic digestion promotes the bioaccessibility of common bean polyphenols and bean cultivars can elicit both anti-and pro-inflammatory responses in macrophages. Bioaccesibilidad y actividad antiinflamatoria de polifenoles de frijoles comunes mexicanos (Phaseolus vulgaris L.) con cascara de diferente color RESUMENEl consumo de frijol común está asociado con la prevención de enfermedades crónicas y estos efectos se atribuyen en parte a su contenido de polifenoles. En este estudio se evaluó la bioaccesibilidad y actividad antiinflamatoria de polifenoles de seis cultivares mexicanos de frijol (Phaseolus vulgaris) que varían en el color de las semillas. En todos los cultivares, la digestión de almidón y proteína liberó significativamente más polifenoles en comparación con el remojo, la cocción y la extracción con metanol. El cultivar rosado 'Marcela' mostró el mayor contenido de polifenoles totales y bioaccesibles (> 50 mg de GAE por gramo de frijol seco). El cultivar 'Negro Jamapa' mostró un efecto antiinflamatorio moderado, reduciendo los niveles de ARNm de IL6, IL1β e iNOS hasta en un 20%. En contraste, los cultivares 'Marcela' y amarillo 'Azufrado' indujeron la expresión de ARNm de IL1β, IL6 y HO-1, induciendo así vias pro-y anti-oxidativas. Los resultados indican que la digestión enzimática promueve la bioaccesibilidad de los polifenoles del frijol común y los cultivares de frijol pueden provocar respuestas tanto antiinflamatorias como proinflamatorias en macrófagos.

Simulated Digestion of the Pigmented Legumes’ (Black Chickpea (Cicer arietinum L.) and Brown Lentil (Lens culinaris Medikus) Phenolics to Estimate Their Bioavailability

“…The increase in TPC after gastric digestion was in agreement with the ndings in the other studies and might be explained by the breakdown of chemical bonds, the activity of digestive enzymes and the consequent release of phenolics [32]. The ndings were in accordance with the previous studies, as TPC after digestion were higher than the uncooked and cooked samples of pigmented bean varieties of Mexico [14] and 6 different unpigmented pulses [27].…”

“…Previously, domestic cooking has been reported to decrease the total phenolic content of chickpea [28,29] and lentils [30] signi cantly. In contrast, other studies reported no decrease in the TPC of chickpeas after steaming [11], or signi cant increases in TPC of faba beans, soybeans, lentils and peas after cooking [27] and colored bean varieties from Mexico [14]. Either decreases (for whole Medium green, Red and French green) and increases (in whole Spanish brown and Large green) in TPC after cooking were detected in the same study [27].…”

“…Cooking is the anticipated treatment for legume consumption and most legumes are consumed only after cooking. Although some knowledge has been acquired about the phenolic pro les of different legumes and the effect of cooking/heat treatments on the bioaccessibility of polyphenols in some commonly consumed varieties [4,8,10,13], studies on the bioavailability of pigmented variants are very limited [14][15][16].…”

A Comparative Study on Phytochemical Fingerprint of Two Diverse Phaseolus vulgarisvar. Tondino del Tavo and Cannellino Bio Extracts

“…The common bean is the most diffuse legume in the world and represents half of the total legume consumption in the human diet [ 4 ]. It is rich in proteins, fibres, unsaturated fatty acids, vitamins, minerals and flavonoids [ 4 , 5 ]. Its extracts exhibit the capacity to inhibit α-amylase, thus reducing body absorption of carbohydrates, leading to a decrease in body weight, glycemia, triglycerides and cholesterol blood level [ 1 , 2 , 4 , 5 ].…”

“…It is rich in proteins, fibres, unsaturated fatty acids, vitamins, minerals and flavonoids [ 4 , 5 ]. Its extracts exhibit the capacity to inhibit α-amylase, thus reducing body absorption of carbohydrates, leading to a decrease in body weight, glycemia, triglycerides and cholesterol blood level [ 1 , 2 , 4 , 5 ]. The antiobesity activity of common bean extracts is confirmed by many different preclinical studies in rat models.…”