Research Update:Black beans or Phaseolus Vulgaris L

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   Phytochemical info of Black Bean,Phaseolus Vulgaris.

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 Definition:Black Bean,Phaseolus Vulgaris. are majorly composed of
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   Research Update:Black beans or Phaseolus Vulgaris L

  Phytochemicals of black bean seed coats: isolation, structure elucidation, and their antiproliferative and antioxidative activities.:J Agric Food Chem. 2007 Jul 25;55(15):6044-51. Epub 2007 Jun 30.Dong M, He X, Liu RH.Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853-7201.

 Bioactivity-guided fractionation of black bean (Phaseolus vulgaris) seed coats was used to determine the chemical identity of bioactive constituents, which showed potent antiproliferative and antioxidative activities. Twenty-four compounds including 12 triterpenoids, 7 flavonoids, and 5 other phytochemicals were isolated using gradient solvent fractionation, silica gel and ODS columns, and semipreparative and preparative HPLC. Their chemical structures were identified using MS, NMR, and X-ray diffraction analysis. Antiproliferative activities of isolated compounds against Caco-2 human colon cancer cells, HepG2 human liver cancer cells, and MCF-7 human breast cancer cells were evaluated. Among the compounds isolated, compounds 1, 2, 6, 7, 8, 13, 14, 15, 16, 19, and 20 showed potent inhibitory activities against the proliferation of HepG2 cells, with EC50 values of 238.8 +/- 19.2, 120.6 +/- 7.3, 94.4 +/- 3.4, 98.9 +/- 3.3, 32.1 +/- 6.3, 306.4 +/- 131.3, 156.9 +/- 11.8, 410.3 +/- 17.4, 435.9 +/- 47.7, 202.3 +/- 42.9, and 779.3 +/- 37.4 muM, respectively. Compounds 1, 2, 3, 5, 6, 7, 8, 9, 10, 11, 14, 15, 19, and 20 showed potent antiproliferative activities against Caco-2 cell growth, with EC50 values of 179.9 +/- 16.9, 128.8 +/- 11.6, 197.8 +/- 4.2, 105.9 +/- 4.7, 13.9 +/- 2.8, 35.1 +/- 2.9, 31.2 +/- 0.5, 71.1 +/- 11.9, 40.8 +/- 4.1, 55.7 +/- 8.1, 299.8 +/- 17.3, 533.3 +/- 126.0, 291.2 +/- 1.0, and 717.2 +/- 104.8 muM, respectively. Compounds 5, 7, 8, 9, 11, 19, 20 showed potent antiproliferative activities against MCF-7 cell growth in a dose-dependent manner, with EC50 values of 129.4 +/- 9.0, 79.5 +/- 1.0, 140.1 +/- 31.8, 119.0 +/- 7.2, 84.6 +/- 1.7, 186.6 +/- 21.1, and 1308 +/- 69.9 muM, respectively. Six flavonoids (compounds 14-19) showed potent antioxidant activity. These results showed the phytochemical extracts of black bean seed coats have potent antioxidant and antiproliferative activities. Keywords: Black bean; phytochemicals; triterpenoids; flavonoids; antioxidant; antiproliferative activities.

  Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.):J Agric Food Chem. 2007 Jan 10;55(1):90-8.Ranilla LG, Genovese MI, Lajolo FM.Laborat¨®rio de Qu¨ªmica, Bioqu¨ªmica e Biologia Molecular de Alimentos, Departamento de Alimentos e Nutri??o Experimental, FCF, Universidade de S?o Paulo, Av. Prof. Lineu Prestes 580, Bloco 14, 05508-900 S?o Paulo, SP, Brazil.

 Seed coats and cotyledons from 25 Brazilian and 3 Peruvian bean cultivars were investigated in relation to their phenolic profiles and antioxidant capacity. Condensed tannins, anthocyanins, and flavonols such as kaempferol and quercetin glycosides were mostly found in seed coats. Cotyledons were rich in phenolic acids, such as ferulic, sinapic, chlorogenic, and other hydroxycinnamic acids. In general, the seed coat color pattern and the type of cultivar showed an important influence on the variability of phenolic profiles and levels, respectively. Total phenolics and antioxidant capacity assessed by the DPPH method were higher in seed coats than in cotyledons. The antioxidant capacity had a significant correlation with condensed tannins for all samples and with total anthocyanins in black and red seed coats, whereas in cotyledons, it was more related to the total phenolic content.

  Kaempferol in red and pinto bean seed (Phaseolus vulgaris L.) coats inhibits iron bioavailability using an in vitro digestion/human Caco-2 cell model.:J Agric Food Chem. 2006 Nov 29;54(24):9254-61.Hu Y, Cheng Z, Heller LI, Krasnoff SB, Glahn RP, Welch RM.Department of Food Science, Cornell University, Ithaca, NY 14853, USA.

 Four different colored beans (white, red, pinto, and black beans) were investigated for factors affecting iron bioavailability using an in vitro digestion/human Caco-2 cell model. Iron bioavailability from whole beans, dehulled beans, and their hulls was determined. The results show that white beans contained higher levels of bioavailable iron compared to red, pinto, and black beans. These differences in bioavailable iron were not due to bean-iron and bean-phytate concentrations. Flavonoids in the colored bean hulls were found to be contributing to the low bioavailability of iron in the non-white colored beans. White bean hulls contained no detectable flavonoids but did contain an unknown factor that may promote iron bioavailability. The flavonoids, kaempferol and astragalin (kaempferol-3-O-glucoside), were identified in red and pinto bean hulls via HPLC and MS. Some unidentified anthocyanins were also detected in the black bean hulls but not in the other colored bean hulls. Kaempferol, but not astragalin, was shown to inhibit iron bioavailability. Treating in vitro bean digests with 40, 100, 200, 300, 400, 500, and 1000 microM kaempferol significantly inhibited iron bioavailability (e.g., 15.5% at 40 microM and 62.8% at 1000 microM) in a concentration-dependent fashion. Thus, seed coat kaempferol was identified as a potent inhibitory factor affecting iron bioavailability in the red and pinto beans studied. Results comparing the inhibitory effects of kaempferol, quercitrin, and astragalin on iron bioavailability suggest that the 3',4'-dihydroxy group on the B-ring in flavonoids contributes to the lower iron bioavailability.

  Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan.:Lett Appl Microbiol. 2006 Aug;43(2):229-35.

 AIMS: To isolate, characterize and identify lactic acid bacteria (LAB) in dochi (fermented black beans), a traditional fermented food in Taiwan. METHODS AND RESULTS: A total of 30 samples were collected from three different dochi producers and analysed after different periods of storage. Fifty-two cultures of LAB were isolated from dochi samples and the isolates were divided into classes by phenotype and then into groups by restriction fragment length polymorphism analysis and sequencing of 16S ribosomal DNA. Phenotypic and biochemical characteristics identified six different bacterial groups (A-F) and showed that the majority of the isolates were homofermentative LAB. Enterococcus faecium was the most abundant of the dochi-isolated LAB. All isolated LAB were able to grow in MRS broth containing 6% NaCl, but only Enterococcus, Pediococcus and Tetragenococcus species could grow in MRS broth containing 10% NaCl. Furthermore, antibacterial activities of isolates were determined, and four isolates showed inhibitory activities against the indicator strain Lactobacillus sakei JCM 1157(T). CONCLUSIONS: These results suggest that Ent. faecium is the main LAB present during the fermentation of dochi. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first report describing the distribution and varieties of LAB that exist in the dochi fermentation process.

  Chemopreventive activity of polyphenolics from black Jamapa bean (Phaseolus vulgaris L.) on HeLa and HaCaT cells.:J Agric Food Chem. 2006 Mar 22;54(6):2116-22.Aparicio-Fern¨¢ndez X, Garc¨ªa-Gasca T, Yousef GG, Lila MA, Gonz¨¢lez de Mejia E, Loarca-Pina G.Programa de Posgrado en Alimentos del Centro de la Republica, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Aut¨®noma de Quer¨¦taro, Quer¨¦taro, Qro., 76010 M¨¦xico.

 The antiproliferative effects of 100% methanol crude extract and of Toyopearl and silica gel fractions from the seed coats of black Jamapa beans (Phaseolus vulgaris L.) were evaluated using HeLa, human adenocarcinoma cells, and HaCaT, human premalignant keratinocytes. The 100% methanol crude extract [172.2 microM equiv of (+)-catechin] increased adhesion of HeLa cells; however, 3- and 5-fold higher concentrations decreased the number of cells attached as a function of the treatment time. The highest concentration tested diminished the cell adhesion until 40% (after 24 h) to almost 80% (after 72 h). The IC50 values showed that the 100% methanol crude extract was the most effective inhibitor of HeLa cell proliferation, even when it was dissolved in dimethylsulfoxide (DMSO) [34.5 microM equiv of (+)-catechin] or in medium [97.7 microM equiv of (+)-catechin]. The Toyopearl 5 (TP5) fraction and silica gel 2 (SG2) fraction inhibited 60% of the HeLa cell proliferation. The IC50 was 154 microM equiv of (+)-catechin of the 100% methanol crude extract on HaCaT cells. Toyopearl fractions TP4 and TP6 significantly inhibited HaCaT cell proliferation, but the silica gel fractions did not have a significant effect. The 100% methanol crude extract (35 microg of dry material/mL) decreased the number of HeLa cells in the G0/G1 phase from 68.9% (for control cells) to 51.4% (for treated cells) and increased apoptosis (2.9 and 21.2% for control and treated cells, respectively). The results indicated that black Jamapa beans could be a source of polyphenolic compounds, which have an inhibitory effect toward HeLa cancer cells but are less aggressive on HaCaT premalignant cells.


  Antibacterial activity of plant extracts from azuki beans (Vigna angularis) in vitro.:Phytother Res. 2006 Feb;20(2):162-4.

 This study was undertaken to examine the antimicrobial property of azuki beans (Vigna angularis). The water extracts of green, black and red colored azuki beans showed antibacterial effects against Staphylococcus aureus, Aeromonas hydrophila and Vibrio parahaemolyticus. In contrast, the extract of white azuki beans showed no inhibition towards any of the microorganisms examined. The extracts of colored azuki beans contained larger amounts of polyphenols including proanthocyanidins than the extracts of white azuki beans. The counts of S. aureus cells, inoculated in the medium containing the extracts of colored azuki beans, were significantly reduced in comparison with those of control and white azuki beans after 24 h (p < 0.05). These results suggest that polyphenols including proanthocyanidins in colored azuki beans may be responsible for their antibacterial activity.

  Characterization of polyphenolics in the seed coat of Black Jamapa bean (Phaseolus vulgaris L.).:J Agric Food Chem. 2005 Jun 1;53(11):4615-22.Aparicio-Fernandez X, Yousef GG, Loarca-Pina G, de Mejia E, Lila MA.Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Queretaro, 76010, Mexico.

 The common bean contains phytochemicals, including phenolic compounds, which can provide health benefits to the consumer. Our objective was to characterize the polyphenolic compounds present in the seed coat of Black Jamapa bean and to test fractionation methods that permit the recovery of polyphenolics in their naturally occurring forms. A 100% methanol extract from seed coats was subjected to different chromatographic fractionation methods. Analysis by HPLC-MS revealed that a better separation of phytochemicals was achieved using direct silica gel fractionation, which allowed more accurate identification of compounds, especially of the flavonols. Anthocyanins, flavanol monomers, and heterogeneous flavanol oligomers up to hexamers were detected. To our knowledge, this is the first time that myricetin glycoside and proanthocyanidin oligomers containing (epi)-gallocatechin have been reported in the black bean. The fractionation methods used in this study produced large quantities of natural mixtures of flavonoids suitable for testing bioactivity and phytochemical interactions.

  Association between seed coat polyphenolics (tannins) and disease resistance in common bean.:Plant Foods Hum Nutr. 2003;58(4):285-97.Islam FM, Rengifo J, Redden RJ, Basford KE, Beebe SE.Bioinformatics Centre, IMCB, National University of Singapore, Singapore 117609, Republic of Singapore.

 Common beans (Phaseolus vulgaris L) contain a number of antinutritional factors such as condensed tannins. Reducing tannin concentration might contribute to improving the nutritional quality of common bean. But polyphenolics are involved in resistance to diseases and pests, and reducing tannin concentration may have a negative effect on plant resistance. Furthermore, the effects of tannin on disease resistance in different gene pools or in different seed colors are not defined. To investigate these effects, 790 accessions from a common bean core collection were investigated. Data were subjected to independent sample t-tests, and the calculation of correlation coefficients. The mean coat extracts of black and red bean classes were highest (with 0.129 g/g and 0.124 g/g of seed coat, respectively). Among the gene pools, the coat extract was greater in the Middle American gene pool (0.129 g/g) than in the Andean gene pool (0.108 g/g). Coat extract in the Andean gene pool was positively correlated with susceptibility to Middle American isolates of anthracnose and to common bacterial blight, but negatively correlated with susceptibility to Andean isolates of angular leaf spot and to empoasca. Only empoasca damage showed negative correlation with coat extract in the Middle American gene pool. However within gene pools, the coat extracts of different seed classes varied in correlations with reactions to disease and pest infestations. Significant correlations were particularly associated with the black seed class in both gene pools. The relationships between coat extract and disease reactions are complex. A better understanding will help breeders to select germplasm with improved nutritional quality without adversely affecting disease resistance.

  Role of black bean Phaseolus vulgaris on the nutritional status of Guatemalan population.:Arch Latinoam Nutr. 2004 Mar;54(1):36-44. Review. Spanish.Serrano J, Go?i I.Universidad Complutense de Madrid, Madrid-Espa?a.

 Guatemala provides an example of epidemiological superposition, in which health problems typical of developed countries and developing countries are both observed. Nutritional deficiencies in some micronutrients like vitamin A and iron coexist alongside chronic diseases such as diabetes type II and cardiovascular diseases. The importance of black beans in the normal Guatemala diet is well known:70g per capita of black beans are consumed daily. Black beans are an important sources of protein and energy in the diet. They contain "lente" digestion carbohydrates and a high proportion of non-digested carbohydrates that may be fermented in the large intestine. Theses types of carbohydrates are associated with a low glycemic response, low serum cholesterol levels, and a decrease of colon cancer risk factors. These physiological effects may be related to colonic fermentation end products (propionic and butyric acids). Black beans also contain several antinutritional compounds (enzymatic inhibitors, haemaglutenins, saponins and phytic acid, etc.), some of them thermolabiles that are partially eliminated during culinary processes and may modify the nutritional quality of beans. Black beans play a crucial role in the etiology of several diseases in Guatemala.

  Germplasm characterization of Zolfino landraces (Phaseolus vulgaris L.) by flavonoid content.:J Agric Food Chem. 2004 Jun 16;52(12):3838-42.Romani A, Vignolini P, Galardi C, Mulinacci N, Benedettelli S, Heimler D.Dipartimento di Scienze Farmaceutiche, Universit¨¤ degli Studi di Firenze, via U. Schiff 6, 50019 Sesto Fiorentino, Italy.

 The flavonoid composition of three phenotypes of "Zolfino" landraces, a typical bean grown in Tuscany, has been elucidated by means of HPLC-DAD and HPLC-MS analysis. Flavonols, isoflavones, and anthocyanins have been separated and determined in the different samples chosen on the basis of their seed coat color. A flavonol that has not been previously found in Phaseolus vulgaris L. seeds has been characterized. The quantitative data show the presence of flavonols (ranging from 709 to 118 mg/kg of fresh weight), isoflavones (ranging from 14 to 2 mg/kg of fresh weight), and anthocyanins, in black beans only. These results show that this genotype could be very interesting from a nutritional point of view.


  Anthocyanin profile of Korean cultivated kidney bean (Phaseolus vulgaris L.).:J Agric Food Chem. 2003 Nov 19;51(24):7040-3.Choung MG, Choi BR, An YN, Chu YH, Cho YS.Department of Pharmacognosy Material Development, Samcheok National University, Samcheok 245-711, Korea. cmg7004@samcheok.ac.kr

 This investigation was conducted to determine the structures and amounts of anthocyanins obtained from seed coats of kidney bean (Phaseolus vulgaris L.) cultivated in Korea. Anthocyanins in the seed coat of kidney bean were extracted with 1% HCl/20% CH(3)OH, and the crude anthocyanin extracts were purified by semipreparative HPLC. Five major anthocyanins were isolated, and their chemical structures were identified by spectroscopic methods (UV-vis, LC/ES-MS, and 1H and 13C NMR). The structures of these five anthocyanins were elucidated as cyanidin 3,5-diglucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, and pelargonidin 3-glucoside. Using RP-HPLC with photodiode array detection, each of the five anthocyanins was separated within 12 min by using a gradient elution. It was proved that the application of RP-HPLC could be an excellent method for determining the composition and contents of anthocyanins in kidney bean. The preponderance of pelargonidin 3-glucoside and delphinidin 3-glucoside are observed in red and black kidney beans, respectively. However, in this study, it is reported for the first time that the contents and composition of anthocyanins in speckled seed depend on the classes of speckle color. The contents of cyanidin 3,5-diglucoside, delphinidin 3-glucoside, cyanidin 3-glucoside, petunidin 3-glucoside, pelargonidin 3-glucoside, and total anthocyanins in seed coats of 16 kidney beans cultivated in Korea were in the ranges of 0-0.04, 0-2.61, 0-0.12, 0-0.17, 0-0.59 and 0-2.78 mg/g of dried seed coats, respectively.

  Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice.:Food Chem Toxicol. 2003 Dec;41(12):1671-6.Azevedo L, Gomes JC, Stringheta PC, Gontijo AM, Padovani CR, Ribeiro LR, Salvadori DM.Faculdade de Medicina de Itajub¨¢, Curso de Nutri??o, Rua Cel. Reno Junior, 328, Caixa Postal 25, 37500-000, Itajub¨¢, MG, Brazil. nutricao@aisi.edu.br

 This study was designed to evaluate the toxicogenetic or protective effect of cooked and dehydrated black beans (Phaseolus vulgaris L.) in bone marrow and peripheral blood cells of exposed mice. The frequency of micronuclei detected using the bone marrow erythrocyte micronucleus test and level of DNA lesions detected by the comet assay were chosen as end-points reflecting mutagenic and genotoxic damage, respectively. Initially, Swiss male mice were fed with a 20% black bean diet in order to detect mutagenic and genotoxic activity. However, no increase in the frequency of bone marrow micronucleated polychromatic erythrocytes (MN PCEs) or DNA lesion in leukocytes was observed. In contrast, received diets containing 1, 10 or 20% of black beans, a clear, but not dose-dependent reduction in the frequency of MN PCEs were observed in animals simultaneously treated with cyclophosphamide, an indirect acting mutagen. Similar results were observed in leukocytes by the comet assay. Commercial anthocyanin was also tested in an attempt to identify the bean components responsible for this protective effect. However, instead of being protective, the flavonoid, at the highest dose administered (50 mg/kg bw), induced primary DNA lesion, as detected by the comet assay. These data indicate the importance of food components in preventing genetic damage induced by chemical mutagens, and also reinforce the role of toxicogenetic techniques in protecting human health.

  Consumption of black beans and navy beans (Phaseolus vulgaris) reduced azoxymethane-induced colon cancer in rats.:Nutr Cancer. 2002;44(1):60-5.Hangen L, Bennink MR.Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824-1224, USA.

 Beans (Phaseolus vulgaris) are an important food staple in many traditional diets. There is limited evidence to suggest an inverse relationship between bean consumption and colon cancer. The objective of this study was to determine whether consumption of black beans and/or navy beans would reduce colon carcinogenesis in rats. Rats were fed a modified AIN-93G diet (control) or diets containing 75% black beans or 75% navy beans for 4 wk, and then colon cancer was initiated by administration of two injections of azoxymethane 1 wk apart. At 31 wk after the second injection, the incidence of colon adenocarcinomas was significantly lower (P < 0.05) in rats fed the black bean (9%) and navy bean (14%) diets than in rats fed the control diet (36%). Total tumor multiplicity was also significantly lower in rats fed the black bean (1.1) and navy bean (1.0) diets than in rats fed the control diet (2.2). The 44-75% reduction in colon carcinogenesis in rats fed beans was attributed to 1) more controlled appetites, leading to significantly less body fat, and 2) much greater concentrations of butyrate in the distal colon. It was concluded that eating black beans and navy beans significantly lowered colon cancer incidence and multiplicity.

  Protein structures of common bean (Phaseolus vulgaris) alpha-amylase inhibitors.:J Agric Food Chem. 2002 Oct 23;50(22):6618-27.Lee SC, Gepts PL, Whitaker JR.AdvPharma, Inc., Tainen, Taiwan, Republic of China.

 Two nucleotide sequences for genes that encode alpha-amylase inhibitor 4 (alphaAI-4) from white kidney bean (WKB) cv. 858, designated gene alphaAI-4 (Accession No. ), and alpha-amylase inhibitor 5 (alphaAI-5) from black bean (BB), designated gene alphaAI-5 (Accession No. ), were determined. Genes alphaAI-4 and alphaAI-5 encode 244 amino acid prepro-alphaAI-4 and prepro-alphaAI-5 polypeptides that are 93 and 95% identical with alpha-amylase inhibitor l (alphaAI-l; Hoffman, L. M.; Ma, Y.; Barker, R. F.Nucleic Acids Res. 1982, 10, 7819-7828), 40 and 43% identical with red kidney bean lectin, and 52 and 55% identical with arcelin l of wild-type bean. The high degree of sequence similarity indicates the evolutionary relationship among these genes. PCR analysis of genomic DNA purified from six genotypes of Phaseolus vulgaris showed very similar band patterns in 2% agarose gel, another indication of the conserved size homology among these genes. Proteolytic processing sites were located between Asn77 and Ser78 for pro-alphaAI-4 and pro-alphaAI-5. A bend next to Asn77 in three-dimensional model structures of alphaAI-4 and alphaAI-5 proinhibitors indicates that the proteolytic cleavage is necessary to remove the conformational constraint for activation to the mature protein. Mature WKB alphaAI-4 was composed of four subunits (2alpha2beta) and had a molecular weight of 50000 determined by multiangle laser light scattering and 56714 determined by laser-assisted time-of-flight mass spectrometry.

  Effect of pectinase and cellulase addition on in vitro digestibility of common bean (Phaseolus vulgaris).:Arch Latinoam Nutr. 2002 Jun;52(2):151-4. Spanish.V¨ªquez Rodr¨ªguez F, Bonilla Leiva AR.Centro Nacional de Ciencia y Tecnolog¨ªa de Alimentos, Universidad de Costa Rica, Costa Rica, C.A.

 Effect of commercial pectinase and cellulase addition on in vitro digestibility of two common bean (Phaseolus vulgaris) varieties, black (Brunca) and red (Chirrip¨®), was measured. Constant conditions of pH (6.3-6.4), time (60 min), and temperature (40 degrees C) were held, and three enzyme concentrations were tested: 0.25%, 0.5% and 1.0% m/m. In vitro digestibility increases for black beans were 6.9%; 9.5% and 12.3% (p < 0.05), and for red beans were 8.9%; 10.2% and 12.9% (p < 0.05), with increasing pectinase concentration. Effects of cellulase were dependent upon both, enzyme concentration and bean variety. In vitro digestibility of red beans increased by 5.7%; 9.2% and 12.0% with increasing cellulase concentration; digestibility of black beans increased by less than 5%. No significant difference (p > 0.05) in general acceptance of enzyme treated beans (black or red) or nontreated beans was noted.


  The cholesterol-lowering effect of black, carioquinha and red beans (Phaseolus vulgaris, L.) in hypercholesterolemic rats.:Arch Latinoam Nutr. 1998 Dec;48(4):306-10. Portuguese.Rosa CO, Costa NM, Nunes RM, Leal PF.Departamento de Nutri??o e Sa¨²de, Universidade Federal de Vi?osa, Brasil.

 The propose of the present work was to investigate the cholesterol-lowering effect of black carioquinha and red beans (Phaseolus vulgaris, L.), widely consumed in Brazil, in hypercholesterolemic rats. Five groups of 8 male rats, Wistar strain, initial body weight of 200 g were kept at 25 degrees in a light-dark cycle of 12 h, for 28 days. The group Standard received a basal casein diet. Group Control was formulated by the addition of 1% cholesterol to the basal diet to produce hypercholesterolemia in the rats. The other groups received similar diets to the Control, substituted by 30% black (BB), carioquinha (CB) or red (RB) beans, on dry-weight. The addition of 1% cholesterol promoted an increase of 49% in the levels of total blood cholesterol on Control group, compared with the Standard. The bean diets reduced total blood cholesterol (non-significant): BB reduced 16%, RB 12% and CB 11%, in relation to the Control. The addition of cholesterol to the diets promoted lipid deposition in the rat livers, even in those fed the bean diets. It seems that the reduction of cholesterol in blood is followed by its retention in the rat livers.

  The cholesterol-lowering effect of black beans (Phaseolus vulgaris, L.) without hulls in hypercholesterolemic rats.:Arch Latinoam Nutr. 1998 Dec;48(4):299-305. Portuguese.Rosa CO, Costa NM, Leal PF, Oliveira TT.Departamento de Nutri??o e Sa¨²de, Universidade Federal de Vi?osa, Brasil.

 The cholesterol-lowering property of beans has been shown in several studies. The propose of the present work was to investigate the effect of black beans (Phaseolus vulgaris, L.) without hulls on blood cholesterol of hypercholesterolemic rats. Four groups of 8 male rats, Wistar strain, initial body weight of 200 g were kept at +/- 25 degrees C in a light-dark cycle of 12 h, for 28 days. The group Standard received a basal casein diet. Group Control received the basal diet added of 1% cholesterol plus 0.1% cholic acid. The group BB received a diet similar to the Control, substituted by 30% black beans, on dry-weight. The group SBB received black beans without hulls, equivalent to 30% of whole beans. The addition of cholesterol and cholic acid raised blood cholesterol levels of rats on Control diet by 58%, in relation to the Standard. BB diet reduced blood cholesterol by 15% (non-significant-NS) and SBB diet reduced (p < 0.05) by 35%, in relation to the Control diet. The levels of HDL-cholesterol were reduced (p < 0.05) by both bean diets. SBB diet promoted a higher excretion of fecal cholesterol, compared to the Control. This suggests that beans without hulls promote a higher cholesterol output and that the whole beans, although had lowered blood cholesterol (NS), kept it in the enterohepatic circulation. The hypocholesterolemic compounds of beans seem to be located in the inner part of the grain. Further studies are necessary to identify these compounds and to elucidate their mechanisms of action.

  Procyanidin from black beans (Phaseolus vulgaris) inhibits nutrient and electrolyte absorption in isolated rat ileum and induces secretion of chloride ion.:J Nutr. 1996 Jun;126(6):1688-95.Silverstein LJ, Swanson BG, Moffett D.Programs in Nutrition and Zoophysiology, Washington State University, Pullman, WA 99164-4236, USA.

 Dietary tannins are reported to impair the absorption of nutrients and minerals in whole animals and in semi-isolated intestinal preparations. The present studies investigated the effect of purified procyanidin from black beans (Phaseolus vulgarus) on tissue electrical parameters, isotopic Na+ and Cl- fluxes and Na+-dependent absorption of labeled glucose by isolated rat ileum. In short-circuited ileal preparations, 0.5-2 g/L procyanidin (PC) inhibited Na+ and Cl- absorption and stimulated Cl- secretion, with consequent increases in short circuit current (Isc), total tissue conductance and transepithelial voltage. The effect was not blocked by indomethacin (20 micromol/L). Also, PC significantly inhibited the glucose-dependent and phlorizin-sensitive component of Isc; a similar result was obtained for the alanine-dependent fraction of Isc. In everted ileal sacs PC inhibited Na+-dependent uptake of labeled glucose, but not passive uptake, by a noncompetitive mechanism. The effects of PC are reminiscent of those of recognized intestinal secretagogues and suggest that the antinutrient effects of condensed tannins involve stimulation of intestinal secretion at the expense of absorption. The results argue against use of black bean broth or cooking liquor in rehydration media for treatment of secretory diarrhea.

  Effect of growing location on sensory properties and nutritional characteristics of black beans (Phaseolus vulgaris L.).:Arch Latinoam Nutr. 1995 Mar;45(1):50-5. Spanish.Castellanos JZ, Guzman-Maldonado H, de Mejia EG, Acosta-Gallegos JA.Instituto Nacional de Investigaciones Forestales y Agropecuarias. Universidad Autonoma de Queretaro, Facultad de Quimica.

 The present research consisted of an evaluation of five genotypes harvested from six growing locations. Variables of sensory properties, cooking quality and nutritional characteristics were determined. Genotype with longer cooking time was BV which also present hard shell. Those of shorter cooking time were FMB and PV. In Calera frosting during pod filling, drastically reduced cooking time, sensory properties and tannins. Taking this location off, the analysis show little effect of genotype or growing location in regard to determined properties. The genotypes with lower content of tannins were PV and BV. The content of lectins were in general low for all samples and the diferences between genotypes were not statistically significant (p<0.05) but they did for growing location.

  Primary structures of proteinase inhibitors from Phaseolus vulgaris var. nanus (cv. Borlotto).:Z Lebensm Unters Forsch. 1993 Apr;196(4):343-50.Funk A, Weder JK, Belitz HD.Deutsche Forschungsanstalt f¨¹r Lebensmittelchemie, Technische Universit?t M¨¹nchen, Garching, Germany.

 The primary structures of two trypsin-chymotrypsin inhibitors from Phaseolus vulgaris var. nanus (bush bean, cv. Borlotto), PVI-3(2) und PVI-4, were derived from automated Edman degradation data, amino acid composition and manual Edman degradation results of enzymatic fragments and homology with other Bowman-Birk type proteinase inhibitors. The highest degrees of homology were observed between PVI-3(2) or PVI-4 and the trypsin-chymotrypsin inhibitors from lima beans (LBI I, IV and IV', 86%), black-eyed peas (BTCI, 81%), and, in part, adzuki beans (ABI I, II and II', 74-77%). Similarly, the primary structure of the trypsin-elastase inhibitor from the same source, PVI-3(1), was deduced which showed highest homology with that of the trypsin-elastase inhibitor GBI II from garden beans (92%), followed by GBI II' from garden beans (86%) and C-II from soybeans (71%). In contrast, homology between PVI-3(2) and PVI-4 on the one hand and PVI-3(1) on the other was relatively low (61%).


  Spleen and thymus histology and proliferative response of splenic cells in rats fed raw and cooked Phaseolus vulgaris beans.:Arch Latinoam Nutr. 1992 Dec;42(4):395-402.Toro F, Benshimol AL, Gonz¨¢lez Elorriaga M, Soyano A.Centro de Biolog¨ªa Celular, Escuela de Biolog¨ªa, Universidad Central de Venezuela.

 Histological studies of the spleen and thymus of rats fed raw black beans (Phaseolus vulgaris) show an atrophy of both lymphoid organs. Decrease in relative thymus weight was most marked. All histological organization of this organ appeared altered. An evident decrease in cell number was also observed in both organs. Proliferative response of splenic cells stimulated in vitro with Concanavalin A was increased as compared to that from animals fed the control diet. It is likely that histological changes observed in the spleen and the thymus are due mainly to a protein caloric deficiency, although the possibility that toxic factors present in the raw diet have an effect on the immune system of the rat can not be overruled.

  Effects of traditional cooking on antinutritional factors of the black beans (Phaseolus vulgaris) of Costa Rica.:Arch Latinoam Nutr. 1991 Dec;41(4):609-19. Spanish.Bonilla AR, Calzada C, Cooke R.Centro de Investigaciones en Tecnolog¨ªa de Alimentos (CITA), Universidad de Costa Rica, San Jos¨¦.

 Trypsin inhibitors, alfa amylase inhibitors and hemagglutinins were determined in black beans (P. vulgaris) produced in Costa Rica. The effect of the traditional cooking on such antinutritional factors was also studied. The antinutritional factors were analyzed spectrophotometrically in the raw beans, as well as after several cooking periods of time. The results showed that alfa-amylase inhibitors were the most thermoresistant. After 30 min of cooking time there was a 33% of activity left from the initial activity of the raw beans. Approximately 80% of the antitryptic activity was destroyed at 9 min of cooking time. After 10 min of cooking time, only 1% of hemagglutinin activity was present.

  Anthocyanidins and Flavonols, Major nod Gene Inducers from Seeds of a Black-Seeded Common Bean (Phaseolus vulgaris L.).:Plant Physiol. 1991 Oct;97(2):751-758.Hungria M, Joseph CM, Phillips DA.Department of Agronomy & Range Science, University of California, Davis, California 95616.

 Eleven compounds released from germinating seeds of a black-seeded bean (Phaseolus vulgaris L., cv PI165426CS) induce transcription of nod genes in Rhizobium leguminosarum biovar phaseoli. Aglycones from 10 of those compounds were identified by spectroscopic methods (ultraviolet/visible, proton nuclear magnetic resonance, and mass spectroscopy), and their biological activities were demonstrated by induction of beta-galactosidase activity in R. leguminosarum strains containing nodA-lacZ or nodC-lacZ fusions controlled by R. leguminosarum biovar phaseoli nodD genes. By making comparisons with authentic standards, the chemical structures for aglycones from the 10 molecules were confirmed as being anthocyanidins (delphinidin, petunidin, and malvidin) and flavonols (myricetin, quercetin, and kaempferol). All anthocyanidins and flavonols had 3-O-glycosylation and free hydroxyl groups at the 4', 5, and 7 positions. Hydrolysis experiments showed that the mean concentration required for half-maximum nod gene induction (I(50)) by the 10 glycosides was about half that of the corresponding aglycones. The mean I(50) value for the three anthocyanidins (360 nanomolar) was less (P
  Bioavailability of amino acids in beans (Phaseolus vulgaris).:Arch Latinoam Nutr. 1991 Mar;41(1):38-52. Spanish.Blanco A, Bressani R.Instituto de Nutrici¨®n, Centro Am¨¦rica y Panam¨¢ (INCAP), Guatemala, Guatemala, C.A.

 Biological availability of amino acids of three common bean (Phaseolus vulgaris) varieties was evaluated in four, healthy adult subjects, consuming bean-based diets by the amino acid absorption technique and the short-term nitrogen balance method. The amino acid composition was determined according to the ionic interchange method, and tryptophan was estimated by a colorimetric procedure. The essential amino acid (EAA) and non-essential amino acid (NEAA) pattern suggests that no significant differences in content exists in the three bean varieties. When the EAA patterns were compared with those of FAO/WHO, the limiting AA in decreasing order were found to be: tryptophan, valine and threonine (sulfur AA are not considered because the hydrolysis used in this study destroys them); and the AA surpassing the reference pattern were the aromatic AA and isoleucine. Apparent (AD) and true (TD) digestibilities of the EAA fluctuated between 33 and 59% and 60 and 85%, respectively, for black beans. With red beans, these results diminished: 29 and 55% AD and 64 and 81% TD, while for white beans the limits extended: 18 and 57% AD and 36 and 86% TD. Valine proved to be the EAA of lower biological availability, and lysine and phenylalanine the most available. It is suggested that the low digestibility of valine could be due to the amino acid imbalance existing in the bean protein, since this contains an excess of isoleucine and leucine in relation to valine. The AD and TD of the AAE with respect to the NEAA were of 0.89 and 0.98 for black bean, 0.89 and 0.96 for the red and 0.77 and 0.90 for the white, which indicates that biological availability of the NEAA is higher than that of the EAA. Findings thus confirm that biological determination of the TD of protein permits prediction of the TD of the AA, since a positive correlation (r = 0.93) statistically significant was found (p less than 0.05) among them. Utilization of the TD parameter instead of that of AD to estimate the protein quality is therefore recommended.

  Protein digestibility of methionine supplemented common beans (Phaseolus vulgaris) in adult human subjects.:Arch Latinoam Nutr. 1984 Dec;34(4):640-53.Bressani R, Hern¨¢ndez E, Navarrete D, Braham JE.

 The study reports on the protein digestibility of five cultivars of common beans (Phaseolus vulgaris) of different color, tested in young adult human subjects, as the sole dietary protein source. Cheese protein was used as reference protein. The cooked beans provided 0.65 g protein/kg/day, and energy intake was adjusted to 45 kcal/kg/day. Results indicated apparent protein digestibility to vary from 49.6 to 62.1%. White colored beans showed the highest value, while black beans gave the lowest. Cheese protein showed an apparent protein digestibility of 76.2%. The true protein digestibility was calculated using the endogenous nitrogen excretion values obtained in the study, as well as literature values. Digestibility increased as expected, but it is still low as compared to other protein sources. A high correlation was found between dry matter digestibility and protein digestibility. Fecal nitrogen was fractionated between soluble and insoluble nitrogen in a 0.02 N NaOH solution. This assay was also carried out in the cooked beans, and findings revealed that the soluble nitrogen fraction was highly correlated with protein digestibility, with a correlation coefficient of -0.94. This fraction, still to be identified, could very well be responsible for the low digestibility values found for common beans in human subjects.


  Relation between the digestibility and protein value of the common bean (Phaseolus vulgaris).:Arch Latinoam Nutr. 1984 Mar;34(1):189-97. Spanish.Bressani R, El¨ªas LG.

 The main nutritional limitations of common beans are the low digestibility of their protein and the deficiency of the latter in sulfur amino acids. Analysis of the information presented indicates that with 57 samples of different color (23 red, 21 black, 10 white and 3 brown), no relationship was found between protein digestibility and its quality as measured by NPR. Nevertheless, white beans have a higher protein digestibility than black, red and brown. The greater digestibility of white beans, however, does not increase the protein quality when mixed with cereal grains above that observed with black and red, probably because the protein that gives the higher digestibility is highly deficient in its sulfur amino acids content. These aspects require further research for programs aimed at increasing the nutritive value of food grain legumes.

  Biological behavior of protein fractions isolated from the common bean (Phaseolus vulgaris).:Arch Latinoam Nutr. 1983 Sep;33(3):519-38. Spanish.G¨®mez-Brenes RA, N¨²?ez EI, Bressani R, Braham JE.

 The purpose of this study was to determine the factors responsible for the low digestibility of bean proteins. To this effect, protein fractions were isolated from black beans through sequential extraction with distilled water, 70% ethanol and 0.01 M sodium hydroxide. Since the amount of protein extracted with the solvents was very low, it was practically impossible to carry out its biological evaluation in rats. Therefore, the protein fractions were added to casein diets in order to determine the decrease in casein digestibility due to the particular protein fraction added. The extracts and residues were heated and dehydrated prior to their incorporation in the rations. Nine rations were prepared. The first one was the control with casein only; 20% of whole bean flour was added to the 2nd; rations 3, 4 and 5 contained the water extraction residue, the water extract, and both, respectively; rations 6, 7 and 8 contained the ethanolic residue, the ethanol extract, and both, respectively. Finally, ration 9 was prepared with the NaOH residue. All the materials used as well as the rations were analyzed for their proximate composition and amino acid pattern. The results of the biological evaluation were as follows: casein and dry matter digestibility decreased significantly with the 2nd ration which contained 20% whole bean flour, effect which was significant also in rations containing either the water or the ethanol extract. This effect is attributed to the antiphysiological factors present in the beans which are resistant to heat treatment. The protein efficiency ratio was lower for the rations prepared with the residues from water and ethanol extractions (3 and 6) than for casein; these results are attributed to the lysine and methionine deficiency in the protein fractions, complicated by a lower protein intake. The lowest nutritive value was found in group 7, which was fed the ration containing the ethanol extract, but when the latter was added together with its residue (ration 8), the PER was superior than for ration 7, possibly due to a higher content of methionine and lysine in ration 8. Finally, it is suggested that better results could be obtained by using higher amounts of beans and their protein fractions in the ration.

  Effect of various solvents on the extraction of protein fractions of beans (Phaseolus vulgaris).:Arch Latinoam Nutr. 1983 Sep;33(3):503-18. Spanish.G¨®mez-Brenes RA, N¨²?ez EI, Bressani R, Braham JE.

 A study was carried out to determine the effect of different solvents on the extraction of protein fractions in beans. Black bean protein was extracted with the following solvents: distilled water, 0.01 M sodium hydroxide, 0.05 M sodium chloride, and 70% ethanol. By using each solvent under different conditions, it was possible to establish the optimum ones for the best extraction and fractionation of proteins from leguminous seeds. These conditions were the following: one hour agitation at room temperature, three successive extractions with the same solvent, and a ratio of solid to solvent of 1:20 W/V. The effect of 24 different sequences of solvents upon the extraction of protein was also investigated. From the extraction point of view, the best sequence of solvents for extracting the protein was that where NaOH constituted the first solvent used; this sequence, however, has the disadvantage of extracting all the protein from the seed, making it impossible to separate other protein fractions by another solvent. If the purpose of the extraction is to separate different protein fractions, the best sequence of solvents is distilled water or sodium chloride in the first place, followed by ethanol and sodium hydroxide. The need for using standardized methodology for the fractionation of protein from seeds in order to obtain comparable data between research laboratories is emphasized.

  Effect of Butanedioic Acid Mono (2,2-Dimethylhydrazide) on the Activity of Membrane-Bound Succinate Dehydrogenase.:Plant Physiol. 1982 Aug;70(2):350-352.See RM, Foy CL.Department of Plant Pathology and Physiology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061.

 Mitochondria isolated from hypocotyls of five-day-old bean (Phaseolus vulgaris L. ;Black Valentine') seedlings rapidly oxidized succinate, malate, and NADH. Oxidation rates, respiratory control, and ADP:O ratios obtained with saturating concentrations of all three substrates indicated that the mitochondria were tightly coupled. The mitochondrial preparation was then employed to investigate the respiration-inhibiting effects of butanedioic acid mono (2,2-dimethyl-hydrazide) (daminozide) a plant growth retardant having structural similarity to an endogenous respiratory substrate (succinate). Daminozide markedly inhibited the activity of membrane-bound succinate dehydrogenase. Inhibition was of the competitive type (apparent K(i), 20.2 millimolar) with respect to succinate. Although not excluding other hypotheses, the results support an active role for daminozide in the suppression of respiration as an important metabolic site of its action as a plant growth regulator.


  Scientific References:

  1.Research Update:Black beans or Phaseolus Vulgaris L