Abstract
ABSTRACT Fresh kidney beans (Phaseolus vulgaris L.) are common green vegetable that are widely cultured and consumed worldwide. The benefits of fresh kidney beans are highly substantial, but at the same time, toxicity caused by phytohemagglutinin (PHA) has raised concerns. PHA from fresh kidney beans accounted for 40% of poisoning events induced by poisonous plants in China from 2004 to 2013. However, an understanding of PHA levels in fresh kidney beans remains elusive. An analysis method for PHA based on agglutination of PHA to erythrocyte cell was established. We investigated the effect of cultivar, bean part, maturity, and cooking method on PHA content in fresh kidney beans. We demonstrated significant differences in the distribution of PHA among various predominant, fresh Chinese kidney bean cultivars and parts. One major Chinese strain, Zihuayoudou, was found to contain the highest amount of PHA, which was abundant in fresh kidney bean seeds. Moreover, PHA concentrations were found to decrease with the maturity of the fresh product. Further, cooking methods had a significant effect on PHA levels in fresh kidney beans. PHA could be effectively removed when stir-frying for more than 18 min, or braising for more than 10 min. These findings provide insight into the PHA content of fresh kidney beans in China and will be helpful to guide food safety measures.
Highlights
Fresh kidney beans (Phaseolus vulgaris L.) are one of the most common green vegetables in the world
PHA from fresh kidney beans accounted for 40% of poisoning events induced by poisonous plants in China from 2004 to 2013
We investigated the effect of cultivar, bean part, maturity, and cooking method on PHA content in fresh kidney beans
Summary
Fresh kidney beans (Phaseolus vulgaris L.) are one of the most common green vegetables in the world. There were 124 poisoning events, affecting 7,526 individuals, related to fresh kidney beans between 2004 and 2013, and with respect to poisonous plants, this accounted for 40% of national poisoning events and 64% of poisoned individuals. These types of poisoning events mostly occurred in collective canteens throughout the year, and especially during harvest season. Six strains of fresh kidney beans, namely Jiulibai, Yongshengxianfeng, Longchenglvyundou, Youbaite, Cuiyun 2, and Zihuayoudou, are major cultivars in China. The former five cultivars are mainly produced in Shandong Province. Our results will increase the understanding of PHA in fresh kidney beans in China, which will be helpful to guide food safety efforts
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
