Foods
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2020
·Vol. 9
·期 12
·1816
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IF 4.092
Liuying Zhu,Wenting Li,Zeyuan Deng,Hongyan Li,Bing Zhang
The composition and antioxidant activity of bound phenolics in three legumes (soybean, vicia faba, and kidney bean), and their metabolism and bioaccessibility in the gastrointestinal tract were investigated in this study. The total phenolic content, total flavonoid content, and antioxidant activities (ABTS and FRAP) were evaluated. The phytochemical compositions of the three legumes after acid/alkaline hydrolysis, simulated gastrointestinal digestion, and colonic fermentation were identified and quantified by UPLC-ESI-QTOF-MS/MS and HPLC-ESI-QqQ-MS/MS. The results showed that the three legumes were rich in bound phenolic compounds, and possessed a strong antioxidant activity; among which kidney bean showed a higher bound flavonoid content and antioxidant activity than the other two legumes. Alkaline hydrolysis allowed a more thorough extraction of the bound phenolics of the three legumes than acid hydrolysis. The released contents of bound phenolics were extremely low in in vitro digestion, whereas colonic fermentation favored the release of more phenolic compounds. Kidney bean, which presented the highest bound flavonoid content and antioxidant activity, had the lowest bioaccessibility. Our study provides a wider insight into the constituents and bioavailability of bound phenolic compounds in the three legumes.Keywords:soybean;vicia faba;kidney bean;acid/alkaline hydrolysis;in vitro digestion;colonic fermentation
研究领域:
食品科学
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植物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2022
·
IF 6.59
Xu Shengshu,Qin Likang,Mazhar Muhammad,Zhu Yong
Low glycemic index (GI) diet has been considered as a strategy for type II diabetes patients. In the present study, the phenolics profile, α-amylase inhibitor activities, starch composition as well as the glycemic index of seven varieties of kidney beans were studied. An enzymatic inhibitory reaction model was employed to determine the α-amylase inhibitor activity, and the in vitro digestion model coupled with the 3, 5-dinitrosalicylic acid colorimetry method was adopted to evaluate the starch composition and glycemic index. The results showed that gallic acid was dominant in kidney beans, and the colored beans contained more phenolics than the white ones. In addition, the α-amylase inhibitor activities of kidney beans ranged from 1.659 ± 0.050 to 4.162 ± 0.049 U/g DW, among which the Y2 variety was the top-ranked. Furthermore, kidney beans starch demonstrated brilliant resistance to digestion with the contribution of resistant starch to total starch between 70.90 ± 0.39% and 83.12 ± 0.42%. Eventually, these kidney beans were categorized as low GI foods, which ranged from 32.47 ± 0.13 to 52.99 ± 0.56, the resistant starch makes dominant contribution to the low GI. These results indicate that kidney beans can be served as ingredients in functional low GI foods.
研究领域:
营养学
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食品科学
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糖尿病研究
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2025
·
IF 6.2
Zhouya Bai,Yunhui Zhang,Xiaojun Huang,Denglin Luo,Shaobin Gu,Kangyi Zhang,Shaoping Nie
The gut microbiota is vital in regulating glycolipid metabolism through bile acid pathways, while pectin maintains gut flora balance. Polysaccharides from red kidney beans (RKPs), particularly pectic types, lower blood sugar and lipids, although the mechanism is unclear. Our findings showed that RKP intervention significantly affects primary bile acid synthesis, especially conjugated bile acids, notably taurocholic acid (TCA). Correspondingly, FXR and TGR5 were identified as key receptors in glucolipid metabolism. Further, Akkermansia was proven to be a vital strain and to effectively improve glycolipid metabolism associated with regulating the activity of bile salt hydrolases (BSHs) and bile acid composition, especially for TCA in diabetic mice. Our results provide an antidiabetic mechanism of RKP and suggest that enriched Akkermansia via regulating the vitality of BSH is altered in response to the composition of bile acid, especially for TCA, thereby alleviating glycolipid metabolism through the TCA-FXR/TGR5 axis.
研究领域:
微生物组学
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代谢生物学
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内分泌学
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营养科学
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分子药理学
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胆汁酸代谢
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肠道菌群与宿主互作
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2024
·
IF 11
Qi Qi,Xiaopian Yan,Yuxuan Mao,Fang Wang,Hao Zhang,Xiuying Xu,Yuzhu Wu,Chengbin Zhao,Jingsheng Liu
Soybean protein isolate (SPI) and red bean protein isolate (RBPI) were mixed with common starch (CS) and waxy starch (WS) from corn respectively, and then subjected to glucono-δ-lactone (GDL)-induced crosslinking to form the protein–starch complex cold gels, which was used as a delivery carrier for curcumin. The complex gel with addition of CS had denser network structure and higher gel strength, resistance to deformation and viscoelasticity, while the complex gel with WS had the opposite effect. The protein interacted more strongly with CS than WS, enhancing the structural and thermal stability of the complex gel, which resulted in a higher curcumin encapsulation ratio in the gel and its chemical stability during light and heat treatment. The intensity and location of many characteristic absorption peaks in the infrared spectra changed during simulated gastrointestinal digestion, which indicated the destruction of gel structure, leading to the transformation of α-helix and β-sheet into β-turn and random coil in the secondary structure. The addition of CS and WS reduced the release of curcumin in gastric phase, but promoted its directional release in intestinal phase, due to the changes in the digestion pattern of the complex gel, especially the complex gel with addition of WS had a better controlled release effect, which was also related to the more disordered and flexible secondary structure of its gastric digests. The protection of curcumin by gel network and the targeted release behavior of curcumin during intestinal digestion improved its bioaccessibility. In addition, the curcumin in RBPI-based gels had higher encapsulation ratio, chemical stability and bioaccessibility than that in SPI-based gels. Therefore, protein–starch complex cold gels can be used as controlled release carriers for the protection and delivery of sensitive bioactive compounds or nutrients.
研究领域:
食品科学
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生物技术
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药学
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材料科学
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产品关联
DOI
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Jiqiang Weng,Yong Zhu,Anyan Wen,Likang Qin
Kidney beans have prebiotic potential in preventing chronic diseases such as type 2 diabetes by regulating gut microbiota. In the present study, an in vitro simulated colonic fermentation model was established to identify the influences of kidney beans on the intestinal micro-ecosystem via the evolution of microbes and their metabolites. The results showed that kidney beans effectively facilitated the proliferation of probiotics represented by Bifidobacterium and inhibited the colonization of Fusobacterium served as the biomarker for colorectal cancer. Meanwhile, kidney beans facilitated the generating of lactic acid and short-chain fatty acids (SCFAs), and the multi-omics analysis revealed butyric acid was mainly synthesized via the butyryl-CoA:acetate CoA-transferase pathway mediated by kidney beans rich in resistant starch and phenolics. Conclusively, this study provided new evidence for the characterization of gut microbial SCFAs metabolism in kidney beans and established the theoretical basis for the health benefits of kidney beans.
研究领域:
营养学
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微生物学
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胃肠病学
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代谢组学
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DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Yufei Yang,Shudong He,Yi Zhang,Xingjiang Li,Haiyan Liu,Qiming Li,Xiaodong Cao,Yongkang Ye,Hanju Sun
Ethanol protocol, two-step protocol and enzymatic extraction were used to extract prolamins from seven kidney beans ( P. vulgaris L.) compared with Osborne protocol. 70–80% (v/v) ethanol concentrations were beneficial to the extraction, and two-step protocol was conducive to higher prolamin content. Varied protein subunits were observed in electrophoresis profiles, and further differences in composition were identified by LC-MS/MS while potential functions were annotated. Stronger hydrophobicity was found with prolamins enrichment from light speckled kidney bean (LSKB), black speckled kidney bean (BSKB), and red kidney bean (RKB), which was negative correlation with α-helix content based on the principal component analysis (PCA). The crude prolamins from the two kinds of white kidney beans possessed higher sulfhydryl and exhibited better water holding capacity (WHC), while higher oil absorption capacity (OAC) was observed in LSKB, BSKB, and RKB. Compared with zein, kidney bean prolamins could be used as food packaging materials due to hydrophobicity.
研究领域:
食品科学
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植物科学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）