AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home The Crop Journal Article
PDF (400 KB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Short Communication | Open Access

Comparisons of phaseolin type and α-amylase inhibitor in common bean (Phaseolus vulgaris L.) in China

Yang Yao1, Yibo Hu1, Yingying Zhu, Yue Gao, Guixing Ren( )
Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China

1 These authors contributed equally to this work.

Peer review under responsibility of Crop Science Society of China and Institute of Crop Science, CAAS.

Show Author Information

Abstract

The objective of this study was to characterize the phaseolin type and α-amylase (αAI) level in common bean (Phaseolus vulgaris L.) accessions deposited in the Chinese National Genebank. The 40 accessions sampled were common varieties originating in Asia, North America, South America, Europe, and Africa. No Inca (I-) phaseolin was observed in the accessions. Only four accessions contained Tendergreen (T-) phaseolin and the remaining 36 contained Sanilac (S-) phaseolin. αAI proteins extracted from nine accessions showed higher α-amylase inhibitory activity than the control (Phase 2, IC50 = 0.65 μg). These common bean accessions have potential use as nutraceutical ingredients.

Keywords

Common beanPhaseolinα-Amylase inhibitorPhenolic acid

References

[1]
P. McClean, J. Kami, P. Gepts, Genomics and genetic diversity in common bean, in: R.F. Wilson, H.T. Stalker, E.C. Brummer (Eds.), Legume Crop Genomics, AOCS Press, Champaign, IL 2004, pp. 60–82.
Crossref
[2]

T. Kutos, T. Golob, M. Kac, A. Plestenjak, Dietary fibre content of dry and processed beans, Food Chem. 80 (2003) 231–235.
Crossref Google Scholar
[3]

X. Wu, X. Xu, J. Shen, N. Perricone, H. Preuss, Enhanced weight loss from a dietary supplement containing standardized Phaseolus vulgaris extract in overweight men and women, J. Appl. Res. 10 (2010) 73–79.
Google Scholar
[4]

K. Sandeep, K.V. Alok, S. Akanksha, R. Ruchi, K. Dinesh, B.H. Giridhar, T. Anurag, P.C. Bhushan, S.K.J. Mukul, D.D. Premendra, Phaseolin: a 47.5 kDa protein of red kidney bean (Phaseolus vulgaris L.) plays a pivotal role in hypersensitivity induction, Int. Immunopharmacol. 19 (2014) 78–90.
Google Scholar
[5]

H.G. Preuss, Bean amylase inhibitor and other carbohydrate absorption blockers: effects on diabesity and general health, J. Am. Coll. Nutr. 28 (2009) 266–276.
Crossref Google Scholar
[6]

M. Barrett, J. Udani, A proprietary alpha-amylase inhibitor from white bean (Phaseolus vulgaris): a review of clinical studies on weight loss and glycemic control, J. Nutr. 10 (2011) 1–10.
Crossref Google Scholar
[7]

L. Celleno, N.V. Perricone, H.G. Preuss, Effect of a dietary supplement containing standardized Phaseolus vulgaris extract on the body composition of overweight men and women, Int. J. Med. Sci. 4 (2007) 45–52.
Crossref Google Scholar
[8]

J. Udani, M. Hardy, D.C. Madsen, Blocking carbohydrate absorption and weight loss: a clinical trial using Phase 2 brand proprietary fractionated white bean extract, Altern. Med. Rev. 9 (2004) 63–69.
Google Scholar
[9]

H.H. Wang, C.L. Chen, T.L. Jeng, J.M. Sung, Comparisons of α-amylase inhibitors from seeds of common bean mutants extracted through three phase partitioning, Food Chem. 128 (2011) 1066–1071.
Crossref Google Scholar
[10]

D. Chokshi, Toxicity studies of blackal, a dietary supplement containing phase 2 starch neutralizer (Phase 2), a standardized extract of the common white kidney bean (Phaseolus vulgaris), Int. J. Toxicol. 25 (2006) 361–371.
Crossref Google Scholar
[11]

J. Carrasco-Castilla, A.J. Hernandez-Alvarez, C. Jimenez-Martinez, C. Jacinto-Hernandez, M. Alaiz, J. Giron-Calle, J. Vioque, G. Davila-Ortiz, Antioxidant and metal chelating activities of Phaseolus vulgaris L. var. Jamapa protein isolates, phaseolin and lectin hydrolysates, Food Chem. 131 (2012) 1157–1164.
Crossref Google Scholar
[12]

P. Salgado, L. Montagne, J.P.B. Freire, R. Ferreira, A. Teixeira, O. Bento, M. Abreu, R. Toullec, J.P. Lalle's, Legume grains enhance ileal losses of specific endogenous serine-protease proteins in weaned pigs, J. Nutr. 132 (2002) 1913–1920.
Crossref Google Scholar
[13]

J.J. Pueyo, D.C. Hunt, M.J. Chrispeels, Activation of bean (Phaseolus vulgaris) α-amylase inhibitor requires proteolytic processing of the proprotein, Plant Physiol. 101 (1993) 1341–1348.
Crossref Google Scholar
[14]

C.A. Montoy, P. Leterme, S. Beebe, W.B. Souffran, D. Molles, J.P. Lalles, Phaseolin type and heat treatment influence the biochemistry of protein digestion in the rat intestine, Brit. J. Nutr. 99 (2008) 531–539.
Crossref Google Scholar
[15]

S. Beebe, J. Rengifo, E. Gaitan, M.C. Duque, J. Tohme, Diversity and origin of Andean Landraces of common bean, Crop Sci. 41 (2001) 854–862.
Crossref Google Scholar
[16]

R. Begbie, A.W. Ross, Resistance of the kidney bean reserve protein, phaseolin, to proteolysis in the porcine digestive tract, J. Sci. Food Agric. 61 (1993) 301–307.
Crossref Google Scholar
[17]

J.M. Frels, J.H. Rupnow, Purification and partial characterization of two a-amylase inhibitors from black bean (Phaseolus vulgaris), J. Food Biochem. 8 (1984) 281–301.
Crossref Google Scholar
The Crop Journal
Volume 4 Issue 1,
February 2016
Pages 68-72
DOI: 10.1016/j.cj.2015.09.002
Cite this article:
Yao Y, Hu Y, Zhu Y, et al. Comparisons of phaseolin type and α-amylase inhibitor in common bean (Phaseolus vulgaris L.) in China. The Crop Journal, 2016, 4(1): 68-72. https://doi.org/10.1016/j.cj.2015.09.002

249

Views

1

Downloads

21

Crossref

N/A

Web of Science

25

Scopus

1

CSCD

Altmetrics
Received: 05 February 2015
Revised: 29 September 2015
Accepted: 27 November 2015
Published: 03 December 2015
© 2015 Crop Science Society of China and Institute of Crop Science, CAAS.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
Return