Relationship Among Antimutagenic, Antioxidant and Enzymatic Activities of Methanolic Extract from Common Beans (Phaseolus vulgaris L)

Abstract

Common beans are rich in phenolic compounds, which can provide health benefits to the consumer. The objective of this work was to study the relationship among antimutagenicity, antioxidant and enzymatic activities of methanolic extract and trolox by principal components multivariate analysis. Antimutagenicity of phenolic compounds present in methanolic extract from the seed coat of common beans (P. vulgaris, Flor de Mayo Bajío cultivar) and trolox against AFB1 mutagenicity were evaluated in the Salmonella typhimurium microsuspension assay. Antioxidant capacity of methanolic extract and trolox were evaluated using beta-carotene and 1,1-diphenyl-2-picryhydrazyl (DPPH) in vitro model assays. Cythrome P450 activity was measured by fluorometric assay. For phenolic extract, trolox and phenolic extract+trolox, the inhibition on AFB1 mutagenicity in tester strain TA100 was 47, 59 and 69%, respectively. While in TA98 was 39, 48 and 68%. The inhibition of phenolic compounds, trolox and phenolic compounds+trolox on cytochrome P450 (CYP450) activity was 48, 59 and 88%, respectively. Correlation analysis showed that phenolic extract and trolox have high antimutagenic and antioxidant activity and also inhibited enzymatic activity. The results suggest that the primary mechanism of action of phenolic compounds in beans against AFB1 mutagenicity may be extra-cellular in the microsuspension assay.

Phenolic Acid, Flavonoids and Antioxidant Activity of Common Brown Beans (Phaseolus vulgaris L.) Before and After Cooking

“…The polyphenol extraction was performed according to CardadorMartínez et al [6]. Five extractions were performed for each treatment.…”

Total Phenolic Content and Antioxidant Activity of Chickpea (<i>Cicer</i> <i>arietinum</i> L.) as Affected by Soaking and Cooking Conditions

“…Dry legumes are a good source of bioactive polyphenols [4] and also contribute to polyphenol intake from other foods [5]. The antioxidant capacity [6] and the antimutagenic [7][8][9][10], apoptosis-related [11] and antiproliferative effects of legumes are associated with the presence of phenolic compounds [12,13]. The abundance of phenolic compounds in such legumes as the common bean (Phaseolus vulgaris) [9], faba (broad) bean (Vicia faba) [14,15], beach pea (Lathyrus maritimus) [16], Total Phenolic Content and Antioxidant Activity of Chickpea (Cicer arietinum L.) as Affected 725 by Soaking and Cooking Conditions mung bean (Vigna radiata) [17], lentil (Lens culinaris) [18] and chickpea (Cicer arietinum) [19][20][21][22] implies that they may be significant food sources of active antioxidants.…”

Attenuation of DMBA/croton oil induced mouse skin papilloma byApodytes dimidiatamediated by its antioxidant and antimutagenic potential

“…Various recent reports state that the natural antioxidants may reduce or inhibit the mutagenic potential of mutagens and carcinogens (Cardador-Martínez et al, 2006;El-Sayed & Hussin 2013). Zahin et al (2010) have reported that the anticarcinogenic and antimutagenic activities of medicinal and food plants are executed mainly by scavenging of free radicals.…”