Adzuki Bean Extract Research Articles

Black Soybean and Adzuki Bean Extracts Lower Blood Pressure by Modulating the Renin-Angiotensin System in Spontaneously Hypertensive Rats.

Hypertension, causing cardiovascular disease, stroke, and heart failure, has been a rising health issue worldwide. Black soybeans and adzuki beans have been widely consumed throughout history due to various bioactive components. We evaluated the antihypertensive effects of black soybean and adzuki bean ethanol extracts on blood pressure, renin-angiotensin system (RAS), and aortic lesion in spontaneously hypertensive rats. A group of WKY (normal) and six groups of spontaneously hypertensive rats were administered with saline (SHR), 50 mg/kg of captopril (CAP), 250 and 500 mg/kg of black soybean extracts (BE250 and BE500), 250 and 500 mg/kg of adzuki bean extracts (AE250 and AE500) for eight weeks. BE250, BE500, AE250, and AE500 significantly (p < 0.05) reduced relative liver weight, AST, ALT, triglyceride, total cholesterol, systolic blood pressure, and angiotensin-converting-enzyme level compared to SHR. The angiotensin II level in AE500 and renin mRNA expression in BE500 and AE500 were significantly (p < 0.05) decreased compared to SHR. The lumen diameter was significantly (p < 0.05) reduced in only CAP. Furthermore, systolic and diastolic blood pressure and angiotensin II level in AE500 were lower than those of BE500. These results suggest that AE exhibit more antihypertensive potential than BE in spontaneously hypertensive rats.

Correlation between Proteasome Activity and ECM Component Synthesis and Improvement Effect on Skin Elasticity by Adzuki Bean Extract

プロテアソーム活性は加齢とともに低下する。プロテアソーム活性を阻害すると，正常ヒト皮膚線維芽細胞におけるコラーゲン合成，ヒアルロン酸合成酵素，エラスチンの遺伝子発現が低下することが明らかとなった。この結果は，プロテアソームが細胞外マトリックス（ECM）成分の維持に重要な役割を担っていることおよびプロテアソーム活性の低下は，加齢によるシワの増加やたるみにつながる可能性がある。さらに，私たちはアズキエキスがプロテアソーム活性を亢進することによって肌のハリを改善する効果があることを見出した。アズキエキスは，プロテアソーム活性を亢進し，正常ヒト皮膚線維芽細胞におけるコラーゲン合成とヒアルロン酸合成酵素とエラスチンの遺伝子発現促進効果を有する。また，in vivo試験において顔の弾力とハリ感覚改善の効果も有する。アズキエキスがプロテアソーム活性を亢進させることによってECM成分の合成を促進し，皮膚の弾力性改善効果があることを見出した。

Isolation and Characterization of Antihyperglycemic Compounds from Vigna angularis Extracts.

Functional foods that inhibit α-amylase and α-glucosidase activity are effective for regulating the blood glucose level and preventing hyperglycemia. Extracts of adzuki beans (ABs, Vigna angularis), widely eaten in East Asia, can inhibit α-amylase and α-glucosidase activity. In this study, we identified and evaluated the components in an AB water extract (ABWE) after boiling, which is an essential process for cooking ABs. The ABWE before boiling inhibited α-amylase and α-glucosidase activity and the boiled ABWE showed slightly stronger inhibitory effects. High-performance liquid chromatography, liquid chromatography-mass spectrometry, and nuclear magnetic resonance analyses identified (+)-catechin 7-O-β-d-glucopyranoside (C7G), (+)-epicatechin 7-O-β-d-glucopyranoside (E7G), and (+)-catechin as the bioactive components in boiled ABWE. Interestingly, the quantity of E7G significantly increased after boiling (from 0% to 17.1±1.3%). E7G showed stronger inhibition of α-amylase and α-glucosidase than C7G; the IC50 values for α-amylase were 0.74±0.04mg/mL (C7G) and 0.40±0.09mg/mL (E7G), and for α-glucosidase the IC50 values were 0.085±0.032mg/mL (C7G) and 0.051±0.007mg/mL (E7G). Our findings suggest that C7G and E7G are the main active components in ABWE as they inhibit α-amylase and α-glucosidase and their inhibitory effect is not lost after boiling. These results support the effectiveness of boiled ABs in the promotion of health. PRACTICAL APPLICATION: We identified (+)-catechin 7-O-β-d-glucopyranoside (C7G), (+)-epicatechin 7-O-β-d-glucopyranoside (E7G), and (+)-catechin in adzuki bean extracts and commercially available boiled adzuki bean products. Interestingly, the E7G content was increased by boiling, and this compound showed strong inhibitory activity toward α-amylase and α-glucosidase. These results support the consumption of boiled adzuki beans to prevent acute rises in blood glucose level.

Safety and efficacy of adzuki bean extract in subjects with moderate to high LDL-C: a randomized trial.

The safety and efficacy of polyphenol-containing adzuki bean extract on lipid metabolism were evaluated in human subjects in an 8-week, randomized, double-blind, placebo-controlled, parallel intervention study. No adverse effects were observed in the participants receiving adzuki bean extract. The adzuki bean group showed a significant increase in the ΔHDL-C concentration compared with the placebo group after 4weeks of intervention (3.76±7.79 mg/dL vs. -0.08±6.03 mg/dL), respectively, and both groups showed reduced ∆HDL-C concentrations, with the adzuki bean extract group showing a return to the baseline levels (0.36±5.36 mg/dL) and the placebo group showing a decrease to below the baseline levels (-3.17±7.79 mg/dL) at week 8. This short-term study represents the first step in establishing the practicality, safety, and plausibility of HDL-C maintaining effects of adzuki bean extract in human subjects.

Effects of 7S globulin 3 derived from the adzuki bean [Vigna angularis] on the CSP- and eDNA- dependent biofilm formation of Streptococcus mutans

ObjectiveStreptococcus mutans is a principal bacterium that forms pathogenic biofilm involved in the development of dental caries. S. mutans possesses a quorum sensing system (QS) stimulated by competence stimulating peptide (CSP), which is associated with bacteriocin production, genetic competency and biofilm formation. Inhibiting CSP-dependent QS is one of the aims leading to the inhibition of biofilm formation and is useful for establishing new prevention systems for dental caries. DesignIn this study, we selected adzuki bean [Vigna angularis] extract as a candidate component to inhibit CSP-dependent biofilm formation among various foods. To purify an inhibitory component from the adzuki extracts, we performed the salting-out method, two rounds of ion-exchange chromatography, and SDS and native PAGE. ResultsA primary protein band that inhibits CSP-dependent biofilm formation appeared at approximately 50 kDa and was identified as 7S globulin 3 (7S3), a major seed storage protein in adzuki bean. To determine the characteristics of 7S3 as an inhibitory component, aggregated proteins were extracted from the adzuki crude extracts at pH values lower than 6. The aggregated proteins inhibited CSP- and eDNA-dependent biofilm formation and showed 50 kDa band, which is identical with 7S3 in the purified sample. Moreover, 7S globulin 3 in the adzuki bean extract directly interacted with CSP at low pH conditions but not at neutral conditions, and inhibited CSP-dependent bacteriocin production. ConclusionIt was suggested that 7S3 might be a safe and useful material to prevent pathogenic activities in the biofilm formation of S. mutans.

Adzuki bean (Vigna angularis) extract reduces amyloid-β aggregation and delays cognitive impairment in Drosophila models of Alzheimer's disease.

BACKGROUND/OBJECTIVESAlzheimer's disease is a neurodegenerative disease that induces symptoms such as a decrease in motor function and cognitive impairment. Increases in the aggregation and deposition of amyloid beta protein (Aβ) in the brain may be closely correlated with the development of Alzheimer's disease. In this study, the effects of an adzuki bean extract on the aggregation of Aβ were examined; moreover, the anti-Alzheimer's activity of the adzuki extract was examined.MATERIALS/METHODSFirst, we undertook thioflavin T (ThT) fluorescence analysis and transmission electron microscopy (TEM) to evaluate the effect of an adzuki bean extract on Aβ42 aggregation. To evaluate the effects of the adzuki extract on the symptoms of Alzheimer's disease in vivo, Aβ42-overexpressing Drosophila were used. In these flies, overexpression of Aβ42 induced the formation of Aβ42 aggregates in the brain, decreased motor function, and resulted in cognitive impairment.RESULTSBased on the results obtained by ThT fluorescence assays and TEM, the adzuki bean extract inhibited the formation of Aβ42 aggregates in a concentration-dependent manner. When Aβ42-overexpressing flies were fed regular medium containing adzuki extract, the Aβ42 level in the brain was significantly lower than that in the group fed regular medium only. Furthermore, suppression of the decrease in motor function, suppression of cognitive impairment, and improvement in lifespan were observed in Aβ42-overexpressing flies fed regular medium with adzuki extract.CONCLUSIONSThe results reveal the delaying effects of an adzuki bean extract on the progression of Alzheimer's disease and provide useful information for identifying novel prevention treatments for Alzheimer's disease.

Effect of a combination of inulin and polyphenol-containing adzuki bean extract on intestinal fermentation in vitro and in vivo.

The effect of a combination of inulin (INU) and polyphenol-containing adzuki bean extract (AE) on intestinal fermentation was examined in vitro using fermenters for 48h and in vivo using rats for 28 d. The total short-chain fatty acid concentrations in the fermenters were decreased by a combination of INU and AE, but the concentration in the INU+AE group was higher than the cellulose (CEL) and CEL+AE groups. The cecal propionate concentration was increased by a combination of INU and AE compared with their single supplement. The ammonia-nitrogen concentration in the fermenters and rat cecum was decreased by INU and AE. Cecal mucin levels were increased by INU and AE respectively. Therefore, our observations suggested that the combination of INU and AE might be a material of functional food that includes several healthy effects through intestinal fermentation.

Adzuki Bean (&lt;i&gt;Vigna&lt;/i&gt;&lt;i&gt; &lt;/i&gt;&lt;i&gt;angularis&lt;/i&gt;) Extract Inhibits 3T3-L1 Preadipocyte Differentiation

The present study aimed to investigate the mechanism underlying the effect of adzuki bean extract on the differentiation of 3T3-L1 adipocytes. Treatment of these adipocytes with the extract significantly suppressed the expressions of the Pparγ, C/ebpα, and Fabp4 genes that are involved in adipogenesis (adipocyte differentiation). Oil Red O staining revealed that fat accumulation within these adipocytes is reduced significantly when the cells are treated with the extract. To explore the impact of adzuki bean extract on the differentiation of 3T3-L1 adipocytes, we investigated the effect of adzuki bean extract on the expression of cycle-related factors. We observed reduced expression of cyclin D1 mRNA and phosphorylated Rb (pRb), a downstream factor of cyclin D1 at 24 h after the application of a differentiation-inducing stimulus. Meanwhile, at 72 h after the stimulation, the expression of pRb increased with an increase in the amount of adzuki bean extract. The proliferation of cells declined significantly on treatment with the extract at 16 h after the stimulation but accelerated significantly at 72 h after the stimulation. These results suggest that adzuki bean extract contains an active ingredient that suppresses the differentiation of adipocytes. As a possible mechanism, the extract may alter the mitotic clonal expansion (MCE) which is essential for adipogenesis.

Saponins and Flavonoids from Adzuki Bean (Vigna angularis L.) Ameliorate High-Fat Diet-Induced Obesity in ICR Mice.

Background and purpose: As an herbal medicine, adzuki bean has been practiced since the Tang Dynasty of China to maintain health and control weight; this practice is still very popular in China nowadays. However, it is still lack of sufficient scientific basis to explain scientific principle of this popular civil practice in weight control using adzuki bean. The purpose of this study was to verify and explain the anti-obesity effects of adzuki bean through in vitro enzymatic assays, in vitro lipolysis and in vivo study of obese mice model.Methods: Inhibitory effects of flavonoids and saponins from adzuki bean (Vigna angularis) on pancreatic lipase, α-glucosidase activities, and noradrenaline-induced lipolysis were assessed. High-fat diet-induced obesity model was created to study anti-obesity effects of adzuki bean. Both serum and liver lipid parameters were determined after 8 weeks intervention.Results: Adzuki bean extracts enhanced lipolysis. Compared to the final body weight of high-fat diet group, oral administration of adzuki bean significantly (p < 0.05) reduced the final body weight of mice and adipose tissue accumulation. The adzuki bean intervention also significantly reduced the levels of serum triglyceride, total cholesterol, low density lipoprotein-cholesterol, and liver lipid.Conclusion: Adzuki bean demonstrated the anti-obesity effects on mice, such effects may mediated through the inhibitory effects of flavonoids and saponins from adzuki bean on α-glucosidase and pancreatic lipase activities, and lipolysis enhancement effect of active components from adzuki bean.

Black adzuki bean (Vigna angularis) extract exerts phenotypic effects on white adipose tissue and reverses liver steatosis in diet-induced obese mice

The primary objective of this study was to examine the extent to which black adzuki bean (BAB) extract attenuates the development of high-fat diet-induced obesity in mice. Four-week-old C57BL/6J mice were fed one of the following diets for 12 weeks: control diet containing 10% of its energy as fat (CD); high-fat diet, containing 60% of its energy as fat (HD); high-fat diet mixed with 1% freeze-dried BAB extract powder (BAB); or high-fat diet mixed with 0.08% kaempferol (Kfr). Compared to the HD group, the BAB group showed significantly reduced body weight, reduced white adipose tissue weight, and a reduced adipocyte phenotype. Moreover, the BAB group exhibited decreased signs of liver pathology, decreased liver weight, and decreased formation of hepatic lipid droplets. Lipogenesis-associated genes were significantly downregulated in epididymal fat tissue, while lipolytic and β-oxidation genes were upregulated in the BAB group relative to the HD group. Overall, BAB extract is a promising dietary supplement with the potential to attenuate obesity. Practical applications The adzuki bean has been traditionally consumed as a food and has been used as a traditional remedy in East Asia. Moreover, black adzuki beans have been shown to exhibit beneficial effects, such as anti-obesity and anti-steatosis effects, by regulating lipid metabolism.

Suppression of Obesity by Black Adzuki Beans (Vigna angularis) in High‐fat Diet Fed Obese Mouse Model

The primary objective of this study was to investigate the obesity inhibitory effects of Black Adzuki Bean (BAB) extract on high‐fat diet induced obese mice. Four‐week‐old C57BL/6J mice were fed for 12 weeks with control diets containing 10% kcal from fat (CD) or high‐fat diets containing 60% kcal from fat (HD) or high‐fat diet + 1% freeze‐dried ethanolic extract of BAB (BAB‐1) or high‐fat diet + 0.08% kaempferol.After 12 weeks,animals fed with HD along with BAB‐1 showed significantly lower final body weight compared with animals fed with HD alone. Compared to HD fed mice, dietary BAB‐1 supplemented mice showed significantly reduced epididymal and mesenteric fat weight along with fat cell size. BAB‐1 dramatically decreased signs of liver pathology. BAB‐1 mice had significantly decreased liver weight and number of hepatic lipid droplet compared with HD mice. These mice also had a significantly lower liver triglyceride and total cholesterol level, and lower concentrations of serum ALT and AST. The epididymal fat tissue mRNA levels of the lipogenesis‐associated genes (PPARγ, FAS, LPL, CD36) were significantly suppressed, while higher expression of lipolytic genes (ATGL, HSL, PPARα, ACOX, CPT‐1α) were observed in the BAB‐1 supplemented mice than the HD mice. Overall, the black adzuki bean extract demonstrated as a potential dietary supplement capable of attenuating obesity. (This work was carried out with the support of “Cooperative Research Program for Agriculture Science &amp; Technology Development Project No. PJ009218” Rural Development Administration, Republic of Korea)

Characterisation of anthocyanins and proanthocyanidins of adzuki bean extracts and their antioxidant activity

A novel extract powder purified from the boiled water of adzuki bean paste production was developed to better utilize this resource. The compounds contributing to pigmentation of purified adzuki bean extract powders were investigated in order to compare their antioxidant activity in vitro with (+)-catechin. When a normal extract was exposed to the air under heat treatment, the colour of adzuki bean extract became more strongly reddish, which was associated with polyphenol polymerization. Anthocyanins also contributed to the pigmentation of the purified adzuki bean extracts. Especially, two anthocyanin compounds, peonidin-3-rutinoside and malvidin-3-O-glucoside were newly identified in the adzuki bean extract. The reducing powder, iron chelating activity and free-radical scavenging capacity of the adzuki bean extract were greater than that of (+)-catechin while its total antioxidant value was lower. Thus, adzuki bean extract powders are promising alternatives to replace synthetic antioxidants and potential dyes.

Adzuki beans (Vigna angularis var. nipponensis) ethanol extract inhibits the adipogenesis by downregulating adipogenic transcriptional factors on the 3T3‐L1 adipocytes (642.6)

The primary objective of this study was to investigate the potential of Adzuki Bean Extract (ABE) in inhibiting the adipogenesis process in 3T3‐L1 pre‐adipocytes and to identify the underlying molecular mechanisms involved with their anti‐adipogenic effects. ABE did not cause any cytotoxic effect on 3T3‐L1 cell at 0.78 to 3.13 mg ml‐1. The pre‐adipocyte proliferation was inhibited in a dose‐ and time‐dependent manner. Treatment with ABE resulted in a dose‐dependent reduction in TG accumulation with treatment of 1 and 2mg ml‐1, compared to the control. The mRNA levels of the adipogenesis‐associated genes (PPARγ, C/EBPα, Glut4, FABP4, LPL) were significantly suppressed, while higher expression of lipolytic genes (ATGL, HSL) were observed in the treated group than the control. Overall, the anti‐obesity effects of adzuki bean extract demonstrated a potential dietary supplement capable of attenuating obesity. (This work was carried out with the support of “Cooperative Research Program for Agriculture Science &amp; Technology Development Project No. PJ009218” Rural Development Administration, Republic of Korea)Grant Funding Source: supported by Rural Development Administration(PJ009218), Republic of Korea

Antioxidant Capacity of Food Mixtures Is Not Correlated with Their Antiproliferative Activity Against MCF-7 Breast Cancer Cells

Combining different foods may produce additive, synergistic, or antagonistic interactions that may modify certain physiological effects (i.e., anticancer properties). For investigating these interactions and potential synergetic combinations, thirteen foods from three categories, including fruits (raspberries, blackberries, apples, grapes), vegetables (broccoli, tomatoes, mushrooms, purple cauliflowers, onions), and legumes (soy beans, adzuki beans, red kidney beans, black beans), were evaluated for their inhibitory activity against MCF-7 breast cancer cells. Grape, onion, and adzuki bean showed maximal growth inhibition of MCF-7 from the fruit, vegetable, and legume groups, respectively. When these three foods were combined in pairs, unique interactions were observed that were not seen when individual extracts were used. Combining onion and grape resulted in a synergistic antiproliferative effect (APE) against MCF-7 compared with either onion or grape treatment alone. In contrast, combining grape and adzuki bean resulted in an antagonistic interaction. Additionally, four antioxidant assays (total phenolic contents, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl, and oxygen radical absorbance capacity) were further used to evaluate the antioxidant capacities (AC) of individual foods and their combinations. Combining raspberry and adzuki bean extracts demonstrated synergistic AC in all four assays, but they did not show synergistic APE against the MCF-7 cells. Combining broccoli and soy produced antioxidant antagonism, but did not have an antagonistic APE against MCF-7. The synergistic or antagonistic AC of food mixtures did not correlate with the synergistic or antagonistic APE against MCF-7. Further investigation is to determine the mechanisms of these interactions and to predict and enhance the therapeutic benefits of foods and food components through strategic food combinations.

In vitro antioxidant synergism and antagonism between food extracts can lead to similar activities in H2O2‐induced cell death, caspase‐3 and MMP‐2 activities in H9c2 cells

The cardio-health-promoting activity of some foods may be due to their specific antioxidant content. The antioxidant activity of a mixture of plant extracts has been shown to differ from the activity of the individual extracts. As a result, the activity of the mixture can be described as synergistic, antagonistic or additive. This in vitro study evaluated the relationship between the in vitro antioxidant capacity of mixtures and their bioactivity when cardiomyocytes (H9c2) were challenged with H(2)O(2). A mixture of raspberry and adzuki bean extracts produced a synergistic response and a mixture of broccoli and soybean extracts produced an antagonistic response in chemical-based antioxidant assays. When these extracts were tested in cell cultures, individually and in mixtures, the mixture of raspberry and adzuki bean protected the cardiomyocytes from H(2)O(2)-induced cell damage significantly better than the individual extracts. Conversely, the mixture of broccoli and soybean extracts was less effective in protecting H9c2 cells. The synergistic and antagonistic effects of the mixtures in protecting cell damage were brought about by enhanced or reduced ability in attenuating caspase-3 and matrix metalloproteinase-2 activities elevated by H(2)O(2). Food mixtures with synergistic antioxidant activity and protective property against reactive oxygen species-induced cell death can potentially be incorporated into novel functional foods or beverages with optimum health benefit. The antagonistic effect of food mixtures can be a health concern and thus should be avoided.

Anti‐obesity role of adzuki bean extract containing polyphenols: in vivo and in vitro effects

The aim of this work was to evaluate the effects of polyphenol-rich adzuki bean extract on lipid metabolism, triglyceride accumulation and proinflammatory cytokine secretion in vivo and in vitro. For the in vivo study, rats were divided into four groups: group C was fed a control diet, group A was fed the control diet with 1% adzuki bean extract, group CF was fed a high fat diet, and group AF was fed a high fat diet with 1% adzuki bean extract. For the in vitro study, the ability of adzuki bean extract to suppress triglyceride incorporation, glycerol phosphate dehydrogenase activity and inflammatory response was investigated in cultured human adipocytes. Data from the animal study showed that adzuki bean extract improved lipid metabolism in both the normal and high-fat diet groups. Adzuki bean extract treatment in the high-fat group resulted in significant reductions in total hepatic lipid accumulation and lipid secretion into the feces. Incubation of adipocytes with adzuki bean extract significantly decreased triglyceride accumulation, glycerol phosphate dehydrogenase activity and inflammatory responses without affecting cell viability. The results of this study demonstrate that adzuki bean extract has high potential to serve as a natural anti-obesity agent.

Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages

A commercial adzuki bean extract (AE) was evaluated for antioxidant effectiveness in cured and uncured cooked pork sausages. TBARS values, instrumental color evaluation and sensory panel scores were assessed. For uncured sausages, AE at 0.2% was equally effective as 0.1% butylated hydroxytoluene (BHT) in reducing TBARS values. Similarly, AE at 0.2% significantly ( P < 0.01) reduced the TBARS in cured sausages. Incorporation of 0.2% AE into sausages produced higher ( P < 0.05) CIE lab color a* value and lower ( P < 0.05) L* and b* values. Sensory panels did not detect any difference in color, odor, taste, flavor, and overall acceptance in uncured pork sausages with addition of 0.2% AE. However, there were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and overall acceptance were similar. Therefore, the results suggest that AE is a potential antioxidant.

Synergistic, Additive, and Antagonistic Effects of Food Mixtures on Total Antioxidant Capacities

Different foods possess different bioactive compounds with varied antioxidant capacities. When foods are consumed together, the total antioxidant capacity of food mixtures may be modified via synergistic, additive, or antagonistic interactions among these components, which may in turn alter their physiological impacts. The main objective of this study was to investigate these interactions and identify any synergistic combinations. Eleven foods from three categories, including fruits (raspberry, blackberry, and apple), vegetables (broccoli, tomato, mushroom, and purple cauliflower), and legumes (soybean, adzuki bean, red kidney bean, and black bean) were combined in pairs. Four assays (total phenolic content, ferric reducing antioxidant power, 2,2-diphenyl-1-picrylhydrazyl, radical scavenging capacity, and oxygen radical absorbance capacity) were used to evaluate the antioxidant capacities of individual foods and their combinations. The results indicated that within the same food category, 13, 68, and 21% of the combinations produced synergistic, additive, and antagonistic interactions, respectively, while the combinations produced 21, 54, and 25% synergistic, additive, and antagonistic effects, respectively, across food categories. Combining specific foods across categories (e.g., fruit and legume) was more likely to result in synergistic antioxidant capacity than combinations within a food group. Combining raspberry and adzuki bean extracts demonstrated synergistic interactions in all four chemical-based assays. Compositional changes did not seem to have occurred in the mixture. Results in this study suggest the importance of strategically selecting foods or diets to maximum synergisms as well as to minimum antagonisms in antioxidant activity.

Properties of Kowameshi (Boiled Glutinous Rice) Effect of Adzuki Bean Extract

Properties of Kowameshi (Boiled Glutinous Rice) Effect of Adzuki Bean Extract

Effects of ethanol extracts from Adzuki bean (Phaseolus angularis Wight.) and Lima bean (Phaseolus lunatus L.) on estrogen and progesterone receptor phenotypes of MCF‐7/BOS cells

In this study, the possible molecular mechanisms involved in the estrogen-like activities of ethanol extracts from two common Chinese legumes, i.e. Adzuki bean (Phaseolus angularis Wight.) and Lima bean (Phaseolus lunatus L.) were investigated. Reverse transcription-polymerase chain reaction (RT-PCR) measurement and western blot analysis were conducted to detect the functional mRNA and protein expressions, while immunofluorescence was used to determine the estrogen receptor (ER) intracellular distribution in the MCF-7/BOS cell line. The results indicated that (1) both mRNA and protein levels of progesterone receptor (PR) in the cell line increased after 48 h treatment with the extracts compared with those in the control; (2) Adzuki and Lima bean extracts might alter the ER intracellular distributions in two different manners: for the Adzuki bean, the ER appeared in both cytoplasm and nucleus, while for the Lima bean, it exhibited the same pattern as that of estradiol in which the ER almost disappeared in the nucleus and mainly occurred in the cytoplasm. Above all, the results showed a novel pattern of ER intracellular distribution in the MCF-7/BOS cell line upon exposure to Adzuki bean extract, suggesting that different pathways were involved in the estrogen-like activities of the ethanol extracts of Adzuki bean and Lima bean.