Bean Fractions Research Articles

Effect of different levels phosphatic fertilizer on soil phosphorus fractions of mung bean (Vigna radiata L.)

Effect of different levels phosphatic fertilizer on soil phosphorus fractions of mung bean (Vigna radiata L.)

Antioxidant and Anti-Inflammatory Capacities of Three Dry Bean Varieties after Cooking and In Vitro Gastrointestinal Digestion.

The present study delved into the chemical composition, antioxidant, and anti-inflammatory properties of three dry edible beans: Black (BL), Great Northern (GN), and Pinto (PN). The beans were soaked, cooked, and subjected to in vitro gastrointestinal (GI) digestion. BL bean exhibited significantly higher gastric (42%) and intestinal (8%) digestion rates. Comparative assessment of soluble GI-digested fractions (<3 kDa) revealed that the GN bean exhibited the highest abundance of dipeptides (P < 0.05). The BL bean fraction displayed a 4-fold increase in tripeptides (P < 0.05). Both BL and PN bean fractions are high in essential free amino acids, flavonols, and derivatives of hydroxybenzoic acid when compared to the GN bean. All the beans exhibited the ability to mitigate TNF-α-induced pro-inflammatory signaling; however, the BL bean fraction was the most effective at lowering AAPH-induced oxidative stress in HT-29 cells, followed by the GN bean (P < 0.05). In contrast, a low antioxidant effect was observed with PN beans.

Polyphenol Content, Antioxidant Properties and Trypsin Inhibition Activity of Methanol Seed Extract and Fractions of White Velvet Bean from Vietnam

Background: White Velvet bean (Mucuna pruriens) is a very valuable plant due to its medical potential. Different parts of the plant have been studied by various researchers. However, the seeds, which contain a lot of bioactive compounds, have been considered of substantial medicinal importance. Methods: The total phenolic content, total flavonoid content, antioxidant and trypsin inhibition properties in the methanol extract of white Velvet bean (WVB) seeds and its fractions (methanol, n-hexane, ethyl acetate, n-butanol and aqueous) were studied. Result: The highest total phenolic content was recorded in the methanol extract (206.3 mg GAE g-1). The highest total flavonoid content was in the n-hexane fraction (7.75 mg rutin g-1). The methanol extract showed the highest total antioxidant potential (261.5 mg AAE g-1). The methanol extract also had the strongest DPPH radical scavenging activity and the highest level of trypsin inhibitory activity compared to the other fractions with an IC50 value (35.3 ìg mL-1).

Potential Biopesticides from Seed Extracts: A Sustainable Way to Protect Cotton Crops from Bollworm Damage

In the current study, the inhibitory effect of extracts from Gramineae (wheat, barley, and corn) and Leguminosae (sophora, bean, and pea) seeds was studied on the digestive alpha-amylase activity in cotton bollworm (Helicoverpa armigera Hubner). The insect was bred on artificial food based on Vigna unguiculata in the greenhouse condition (26 ± 2 °C, 60 ± 10% (Relative Humidity), R.H., 16:8 (Light: Darkness), L: D). The extracts of wheat (95.2%), barley (84.6%), corn (73.8%), sophora (77%), Vigna unguiculata (52%), and pea (56.7%) significantly inhibited the alpha-amylase activity in H. armigera. Studying the impact of different fractions (obtained via deposition at various concentrations of ammonium sulfate salt) on the alpha-amylase enzyme activity demonstrated that in 0–30% fractions, wheat, barley, and sophora have the highest effect (95.26%, 94.65%, and 94.73%, respectively) compared to the other fractions. The inhibitory activities of 0–30% fractions of corn, bean, and pea were 83.3, 56.94, and 50.92%, respectively. In 30–50% fractions, the most effective ones were those of wheat and barley with the inhibitory activity of 79.7% and 82.9%, respectively. In addition, bean and pea fractions inhibited 25.2% and 27.5%, in that order. No significant inhibitory impact was detected in 50–70% or higher fractions. The investigation of the impact of pH values (i.e., 2, 4, 8, and 10) on the inhibition of the alpha-amylase enzyme activity introduced 8–10 as the optimum pH in H. armigera. Nanotechnology offers several ways to enhance plant-based pesticides, which are a solution for making plant extract usage more efficient. The exploration of plant-based pesticides, in conjunction with the incorporation of nanotechnology and other scientific fields, offers a wide range of prospects for further investigation.

Quantitative lipidomics in green robusta coffees from the Brazilian Amazon by LC-HRMS

Lipids play an important role in coffee bean development and impact the coffee brew quality. The lipid fraction of raw coffee beans is mainly composed of triacylglycerols (TG) and other minor constituents, such as diterpenes, sterols, phospholipids (PL), and βN-alkanoyl-5-hydroxytryptamides (Cn-5HT). Despite these classes of compounds having been previously characterized by lipidomics, this approach was limited to semi-quantitative analysis. In this work, we developed a multiclass quantitative approach using liquid chromatography-high resolution mass spectrometry to quantify lipids in raw robusta coffees from different producers of the Brazilian Amazon region. The quantitative method for LPC, PC, PI, PG, DG, TG, and Cn-5HT classes was successfully developed and validated. The total lipid content in the robusta coffees ranged from 17.13 to 29.03 g 100 g−1 for TG, 1.44 2.10 g 100 g−1 for DG, 0.27–0.53 g 100 g−1 for PC, 0.34–0.36 g 100 g−1 for FI, 0.10–0.19 g 100 g−1 for Cn-5HT, and 0.01 g 100 g−1 for LPC. In addition, individual components from the Cn-5HT class were analyzed. PC, PI, TG, DG, and Cn-5HTs were relevant factors in discriminating the coffee samples according to their origin. Therefore, these results can help to further understand how the lipid composition of coffee beans is related to the place of harvest and the development of origin certificates of Amazon robusta coffees.

Determination of Lipids and Fatty Acids in Green Coffee Beans (Coffea arabica L.) Harvested in Different Agroclimatic Zones of the Department of Quindío, Colombia

The objective of this work was to quantify and characterize the lipid fraction of coffee beans grown in different agroclimatic zones of the department of Quindío, seeking to provide coffee growers with useful information about the coffee produced on their farms and the ability to determine coffee quality and sensory attributes. The lipid extraction process was carried out using two different methods: Soxhlet and Soxtec. The bias was established through concordance analysis using the Bland–Altman test to determine the correlation between the two extraction methods. The final results were compared for each agroclimatic zone, and no significant differences were found between the values for average lipid content of the coffee, which varied between 12.01% and 12.90%. When characterizing the profile of fatty acids present in the lipid fraction of coffee using the technique of gas chromatography coupled to mass spectrometry, it was evidenced that the major acids present in the green coffee bean were linoleic acid and palmitic acid, with an average content between 39.83–40.83% and 36.92–37.90%, respectively, and that these fatty acid contents presented statistically significant differences in areas with higher elevations, higher relative humidity and less sunlight (zones 3 and 4). Stearic acid presented differences in all of the agroclimatic zones.

Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations

The 7S and 11S globulins, the main protein fractions found in legumes, may differ in functionality. This study evaluated gel formation and rheological and microstructural properties of gels formed from the 7S and 11S protein fractions of faba bean. The effect of adding sodium chloride (NaCl) was also investigated. In terms of rheological and mechanical properties, NaCl addition appeared to have an opposing effect on 7S and 11S gels. Gels formed from 7S showed increases in storage modulus and peak stress when NaCl was added, whereas gels formed from 11S showed decreases. Microstructural changes were observed only for 7S gels, for which addition of NaCl resulted in transition from a fine-stranded to a coarse-stranded gel network. The 11S gels showed a fine-stranded gel network at all NaCl concentrations investigated. Gels formed from a mixture of 7S and 11S (7S:11S ratio 3:7) showed similar rheological properties and microstructure as the 11S gels.

Extraction of Diterpene-Phytochemicals in Raw and Roasted Coffee Beans and Beverage Preparations and Their Relationship.

Cafestol and kahweol are expressive furane-diterpenoids from the lipid fraction of coffee beans with relevant pharmacological properties for human health. Due to their thermolability, they suffer degradation during roasting, whose products are poorly studied regarding their identity and content in the roasted coffee beans and beverages. This article describes the extraction of these diterpenes, from the raw bean to coffee beverages, identifying them and understanding the kinetics of formation and degradation in roasting (light, medium and dark roasts) as the extraction rate for different beverages of coffee (filtered, Moka, French press, Turkish and boiled). Sixteen compounds were identified as degradation products, ten derived from kahweol and six from cafestol, produced by oxidation and inter and intramolecular elimination reactions, with the roasting degree (relationship between time and temperature) being the main factor for thermodegradation and the way of preparing the beverage responsible for the content of these substances in them.

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications.

Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates' protein profile and the side-streams' carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.

Screening of heat stress-regulating active fractions in mung beans.

Heat stress caused by high temperatures has important adverse effects on the safety and health status of humans and animals, and dietary interventions to alleviate heat stress in daily life are highly feasible. In this study, the components of mung bean that have heat stress-regulating effects were characterized by in vitro antioxidant indicators and heat stress cell models. As a result, 15 target monomeric polyphenol fractions were identified based on untargeted analysis on an ultra performance liquid chromatography coupled with high field quadrupole orbit high resolution mass spectrometry (UHPLC-QE-HF-HRMS) platform and available reports. The results of DPPH and ABTS radical scavenging showed that mung bean polyphenols (crude extract) and 15 monomeric polyphenols had better antioxidant activity, followed by oil and mung bean peptides, while protein and polysaccharides had relatively poor antioxidant activity. Qualitative and quantitative assays for 20 polyphenols (15 polyphenols and 5 isomers) were then established based on platform targets. Vitexin, orientin, and caffeic acid were identified as monomeric polyphenols for heat stress control in mung beans based on their content. Finally, mild (39°C), moderate (41°C), and severe (43°C) heat stress models were successfully constructed based on mouse intestinal epithelial Mode-k cells and human colorectal adenocarcinoma Caco-2 cell lines, all with an optimal heat stress modeling time of 6 h. Screening of mung bean fractions using HSP70 mRNA content, a key indicator of heat stress. As a result, HSP70 mRNA content was significantly up-regulated by different levels of heat stress in both cell models. The addition of mung bean polyphenols (crude extract), vitexin, orientin, and caffeic acid resulted in significant down-regulation of HSP70 mRNA content, and the higher the level of heat stress, the more significant the regulation effect, with orientin having the best effect. Mung bean proteins, peptides, polysaccharides, oils and mung bean soup resulted in increased or no change in HSP70 mRNA levels after most heat stresses. The polyphenols were shown to be the main heat stress regulating components in mung bean. The results of the validation experiments confirm that the above three monomeric polyphenols may be the main heat stress regulating substances in mung bean. The role of polyphenols in the regulation of heat stress is closely linked to their antioxidant properties.

Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)

Faba bean (Vicia faba L. minor) has many interests but is characterised by off-notes (negative odours/aromas) due to volatile compounds that are promoted during seed processing. Little is known about the volatile compounds of faba bean and their contribution to its odour. The purpose of this study was to determine the volatile compound origins of air-classified fractions (flour (F), starch (S) and protein (P)) from 3 faba bean cultivars and identify the odour-active compounds. Firstly, the volatile content of the fractions was extracted by solvent-assisted flavour evaporation (SAFE) and analysed by gas chromatography-mass spectrometry (GC–MS). A total of 147 volatile compounds were detected and categorised into 12 chemical classes. The P fractions had many volatile compounds from free fatty acid (FFA) oxidation and a higher lipoxygenase (LOX) activity. The volatile content suggested that cultivar 1 (C1) was confronted with a biotic stress at field whereas cultivar 2 (C2), richer in molecules from amino acid (AA) degradation, was contaminated by microorganisms in the field. Secondly, 35 odour-active compounds (OACs) were identified by GC-olfactometry (GC-O) and 12 odour-classes were used to describe the faba bean odours. The P fractions had higher detection frequency (DF) than the S and F fractions. P2 had a more complex odour profile due to important FFA and AA degradation. This work provides a better understanding of the impact of cultivar and processing steps on the faba bean volatile content. Selection of pulse-based ingredients with low volatile compounds could improve their flavour and increase their consumption.

Extraction, Isolation and Nutritional Quality of Coffee Protein.

Coffee protein is reported to have high levels of branched-chain amino acids of value in sports nutrition and malnutrition recovery. However, data demonstrating this unusual amino acid composition are limited. We investigated the extraction and isolation of protein concentrates from coffee bean fractions, viz. green coffee, roasted coffee, spent coffee and silver skin, and determined their amino acid profile, caffeine content and protein nutritional quality, polyphenol content and antioxidant activity. Alkaline extraction/isoelectric precipitation gave lower concentrate yields and protein content than alkaline extraction/ultrafiltration. The protein concentrate from green coffee beans had a higher protein content than those from roasted coffee, spent coffee and silver skin, regardless of extraction method. The isoelectric precipitated green coffee protein concentrate had the highest in vitro protein digestibility and in vitro protein digestibility corrected amino acid score (PDCAAS). Silver skin protein concentrate had a very low digestibility and in vitro PDCAAS. In contrast to a previous finding, the amino acid levels in all coffee concentrates did not demonstrate high levels of branched-chain amino acids. All protein concentrates had very high levels of polyphenols and high antioxidant activity. The study suggested investigating coffee protein’s techno-functional and sensory attributes to demonstrate their potential applications in different food matrices.

Intestinal effect of faba bean fractions in WD-fed mice treated with low dose of DSS.

Rodent studies have shown that legumes can reduce chemical induced colonic inflammation, but the role of faba bean fractions for colon health has not been described. We have investigated the role of protein and fiber fractions of faba beans for colonic health and microbiota composition in a low-grade inflammation mice-model when incorporated in a Western diet (WD). The diet of sixty C57BL/6JRj male mice was standardized to a WD (41% fat, 43% carbohydrates) before were randomly assigned to four groups (n = 12) receiving either 1) WD with 30% of the protein replaced with faba-bean proteins, 2) WD with 7% of the fiber replaced with faba-bean fibers, 3) WD with protein and fiber fractions or 4) plain WD (n = 24). Low-grade inflammation was induced by 1% dextran sodium sulfate (DSS) given to mice for the last six days of the trial. Half (n = 12) in group 4) were given only water (controls). Prior to DSS, body weight, energy intake, glucose and insulin tolerance assays were performed. Inflammatory status in the colon was assessed by biomarkers of inflammation and qRT-PCR analyses of inflammatory related genes. Fecal microbiota composition was assessed by 16S rRNA gene sequencing. 1% DSS treatment increased levels in fecal lipocalin-2 and induced disease activity index score, but the presence of faba bean fractions in WD did not influence these indicators nor the expression level of inflammatory associated genes. However, the mice that had faba-bean proteins had a lower amount of Proteobacteria compared the group on plain WD. The Actinobacteria abundance was also lower in the group that had fiber fraction from faba-beans. Overall, outcomes indicated that in a low-grade inflammation model, replacement of protein and or fiber in a WD with faba bean fractions had marginal effects on inflammatory parameters and colonic microbiota.

Effect of Phenolic Extract from Red Beans (Phaseolus vulgaris L.) on T-2 Toxin-Induced Cytotoxicity in HepG2 Cells.

Red beans contain human bioactive compounds such as polyphenols. Several in vitro studies have proposed the natural compounds as an innovative strategy to modify the toxic effects produced by mycotoxins. Hence, in this work, a complete investigation of the polyphenolic fraction of red beans was performed using a Q-Orbitrap high-resolution mass spectrometry analysis. Notably, epicatechin and delphinidin were the most detected polyphenols found in red bean extracts (3.297 and 3.108 mg/Kg, respectively). Moreover, the red bean extract was evaluated against the T-2 toxin (T-2) induced cytotoxicity in hepatocarcinoma cells (HepG2) by direct treatment, simultaneous treatment, and pre-treatment assays. These data showed that T-2 affected the cell viability in a dose-dependent manner, as well as observing a cytotoxic effect and a significant increase in ROS production at 30 nM. The simultaneous treatment and the pre-treatment of HepG2 cells with red bean extract was not able to modify the cytotoxic T-2 effect. However, the simultaneous treatment of T-2 at 7.5 nM with the red bean extract showed a significant decrease in ROS production, with respect to the control. These results suggest that the red bean extract could modulate oxidative stress on HepG2 cells.

Faba Bean Fractions for 3D Printing of Protein-, Starch- and Fibre-Rich Foods

Food 3D printing allows for the production of personalised foods in terms of shape and nutrition. In this study, we examined whether protein-, starch- and fibre-rich fractions extracted from faba beans can be combined to produce fibre- and protein-rich printable food inks for extrusion-based 3D printing. Small amplitude oscillatory shear measurements were used to characterise the inks while compression tests and scanning electron microscopy were used to characterise the freeze-dried samples. We found that rheological parameters such as storage modulus, loss tangent and yield stress were related to ink printability and shape stability. Investigations on the effect of ink composition, infill pattern (honeycomb/grid) and direction of compression on textural and microstructural properties of freeze-dried 3D-printed objects revealed no clear effect of infill pattern, but a strong effect of direction of compression. Microstructure heterogeneity seemed to be correlated with the textural properties of the printed objects.

Effect of different mills on the physical and flow properties of selected black bean flour particle size fractions

AbstractBackground and ObjectivesParticle size and shape can influence inherent flour properties and eventually the quality of the finished food product. The objective of this study was to determine the effect of mill type on the physical and flow properties of selected particle size fractions of black bean flour.FindingsParticle shape differed with mill type and particle size. Disc mill and stone mill produced flour particles with lower circularity and greater elongation than did hammer mill, cyclone mill, and centrifugal mill. Greater particle elongation with a stone mill and disc mill is attributed to compression/shear size‐reduction forces applied to the particles trapped between the rotating/nonrotating stones or discs. Particle circularity increased with an increased particle size, which was reflected by a strong positive correlation between circularity and particle size (r = .93, n = 5) while elongation value was negatively correlated with average minimum particle size (r = −.90, n = 5). Particle circularity had a negative correlation of r = −.93, n = 30; r = −.81, n = 30; r ≈ −.95, n = 30; r = −.94, n = 30 with L*, angle of repose, angle of slide, and compact bulk density, respectively.ConclusionsMill type and particle size interaction significantly affected the physical and flow properties of selected particle size fractions of black bean flour. The results indicate that the large black bean particles were more circular and compact and less convex and elongated compared with small particles.Significance and NoveltyThese findings indicate that mill type affects not only particle size but also particle shape, both of which can affect the flow and functional processing properties of black bean flour.

Quantifying water distribution between starch and protein in doughs and gels from mildly refined faba bean fractions

The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating.

Improving the antioxidant and antidiabetic properties of common bean proteins by enzymatic hydrolysis using a blend of proteases

Bioactive peptides are fragments of polypeptide chains with specific sequence of amino acids that can promote positive effects on human health. A potential substrate to obtaining these compounds is the common bean (Phaseolus vulgaris L. cv Carioca) due to its high protein content. In this sense, the objective of this study was to evaluate the antioxidant and antidiabetic properties of common bean protein hydrolysates. The proteases Flavourzyme™ 500L, Alcalase™ 2.4 L and Neutrase™ 0.8 L were applied individually and in binary/ternary combinations, using a statistical mixture design. The antioxidant properties were evaluated by the DPPH radical-scavenging activity, total antioxidant capacity and iron reduction power. The inhibition of the enzymes α-amylase and α-glucosidase was used to assess the antidiabetic properties of the protein hydrolysates. The modification of common bean proteins resulted in hydrolysates with antioxidant activities up to 32% higher than non-hydrolyzed samples. Also, the antidiabetic potential was evidenced by the total inhibition of α-amylase activity and inhibition of α-glucosidase in approximately 35%. Our results demonstrated that protein fractions of common bean produced by multiple hydrolysis can be an alternative strategy to produce bioactive peptides using a natural, popular and inexpensive protein source.

Characterisation of Biologically Active Hydrolysates and Peptide Fractions of Vacuum Packaging String Bean (Phaseolus vulgaris L.).

The aim of the study is to characterise biologically active hydolysates and peptide fractions obtained from vacuum-packed string beans (Phaseolus vulragis L.) (PB). Unpacked beans were a control sample. The influence on human squamous carcinoma cell line SCC-15 (ATCC CRL-1623) was determined. Packed bean (PB) and unpacked bean (UB) extracts were found to exert no effect on the tongue squamous carcinoma cells. The results of the study indicated that the packing process contributed to the retention of protein, soluble dietary fibre, and free sugar (2.36, 3.5, and 1.79 g/100 d.m., respectively). PB was characterised by higher antioxidant activity (expressed as neutralisation of 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH·) free radicals) as well as Fe2+ chelation and reducing power (IC50 = 54.56, 0.46, 3.85 mg mL−1; 0.088 A700/peptide content, respectively) than the UB samples before hydrolysis. The hydrolysis process enhanced these properties. The IC50 value of lipase and α-amylase inhibitory activity of the hydrolysates obtained from UB was reduced. The PB and UB fractions exhibited a certain level of antimicrobial activity against S. aureus and E. coli. Candida albicans were not sensitive to these peptide fractions.

Crushing Mung Beans Using Ball Mill Tool: Base on Fraction Size Sieving Results

Ball mill is an operating unit used to grind various types of solid materials into finer particle sizes. The purpose of this study was to determine the best variation of operating conditions of mung bean milling in a ball mill by varying the grinding time, weight of raw materials and the number of balls used. In this study, the raw material used is mung bean. After grinding, the beans are then sifted through sieves 70, 140 and 200 mesh where the fraction of green beans that passes each sieve was obtained. From the studies, it can be concluded that the best operating conditions of mung bean milling in the ball mill are at 60 minutes grinding time, the weight of the raw material is 45 grams and the number of balls size is 8 medium balls and 6 small balls.