White Kidney Bean Research Articles

A randomized, double-blinded, placebo-controlled, single-center, comparative study evaluating Phaseolean® safety and efficacy in overweight/obese participants

ScopePhaseolean®, a standardized water extract of Phaseolus vulgaris or white kidney bean, exhibits α-amylase inhibitory property, which decreases calorie absorption by preventing or delaying carbohydrate digestion, thus supporting weight management. This randomized, double-blind, placebo-controlled, single-center comparative study (Clinical trial registration number: CTRI/2023/02/049440, Registered on: February 03, 2023) evaluated the safety and efficacy of Phaseolean® in weight management in overweight or obese participants upon regular intake at two different doses compared with placebo. MethodSixty-six participants were enrolled and randomly divided into three groups, considering the inclusion & exclusion criteria. Each group was assigned a specific daily dosage for three meals: Phaseolean® 1500 mg/day (500 mg per meal), Phaseolean® 3000 mg/day (1000 mg per meal), or placebo 1500 mg/day (500 mg per meal), administered thrice a day before meals for 45 consecutive days. Body weight; body mass index (BMI); skinfold fat thickness; waist, hip, and thigh circumferences; and blood biochemical parameters were monitored and analyzed to evaluate the effects of these interventions. Results and conclusionsOf the 66 enrolled participants, 62 completed the study. Treatment with Phaseolean® 1500 mg/day reduced the weight by an average of 2.10 kg (0.33 kg/week), while that with 3000 mg/day was 1.94 kg (0.30 kg/week); 0.13 kg weight loss (0.02 kg/week) was observed in the placebo group after 45 days, showing significant differences between the Phaseolean® and placebo groups (p < 0.01). BMI, body fat, skinfold fat thickness, and the waist, hip, and thigh circumference were significantly reduced (p < 0.01) in both Phaseolean® groups compared with those in the placebo group, which showed no significant changes.No adverse effects were observed during the clinical trial period. Phaseolean® 1500 mg/day dose was more effective in weight reduction than the 3000 mg/day higher dose. Therefore, Phaseolean® can be used to support healthy weight management.

Probiotic-Enriched Ice Cream with Fermented White Kidney Bean Homogenate: Survival, Antioxidant Activity, and Potential for Future Health Benefits.

This study investigated a novel probiotic-enriched ice cream containing fermented white kidney bean homogenate to explore its potential health benefits in the future. We assessed the viability of various probiotic strains during ice cream production and storage, focusing on their potential to reach the gut, and evaluated overall antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and total polyphenol content (TPC) assays. The incorporation of fermented white bean homogenate significantly increased antioxidant capacity compared to the control group. Notably, strains such as Lacticaseibacillus rhamnosus GG and Lactiplantibacillus plantarum 299v demonstrated the most pronounced effects on antioxidant activity, suggesting potential synergistic benefits between probiotics and bioactive compounds in fermented white beans. Although all probiotic strains experienced decreased viability during storage, certain strains, particularly L. plantarum 299v and Lacticaseibacillus casei DN-114001, showed promising survival rates even after 6 months. These results suggest the potential for developing probiotic ice cream containing viable bacteria capable of reaching the gut and contributing to a healthy gut microbiota. Overall, this study highlights the potential of probiotic-enriched ice cream with fermented white kidney bean homogenate to combine the established benefits of probiotics for gut health with the enjoyment of consuming ice cream.

Registration of ‘Denali’ white kidney bean

Abstract‘Denali’ (Reg. no. CV‐360, PI 705152) white kidney bean (Phaseolus vulgaris L.), developed by Michigan State University AgBioResearch, was released in 2022 as a midseason, disease‐resistant, bush bean cultivar with uniform dry down. Denali was developed with the pedigree breeding method to the F4 generation followed by pure line selection for disease, agronomic, and quality traits. In 8 years of field trials across Michigan, Denali yielded 3500 kg ha−1, flowered in 37 d, and matured in 97days on average. Plants averaged 46 cm in height, with a lodging resistance score of 1.3 and seed size of 62 g 100 seed−1. Denali combines high yield potential with midseason maturity in a white kidney seed type. Denali outyielded ‘Beluga’ by 13% years and matured 5 days earlier. It is well adapted to the irrigated production systems on coarse‐textured soils where kidney beans are typically grown in Michigan and the Upper Midwest. Denali is resistant to Bean common mosaic virus and exhibits significantly higher levels of tolerance to root rot than ‘ND Whitetail’. Tolerance to common bacterial blight and white mold exhibited by Denali is comparable with ND Whitetail, ‘Yeti’, and ‘Snowdon’. Denali is susceptible to anthracnose. Seed size of Denali (0.62 g) is slightly smaller than Snowdon (0.69 g) and equivalent to seed produced by other white kidney bean cultivars. Seed of Denali meets industry standards for packaging and canning quality in the white kidney bean seed class.

Effects of adding proteins from different sources during heat-moisture treatment on corn starch structure, physicochemical and in vitro digestibility

Proteins impact starch digestion, but the specific mechanism under heat-moisture treatment remains unclear. This study examined how proteins from various sources—white kidney bean, soybean, casein, whey-altered corn starch's structure, physicochemical properties, and digestibility during heat-moisture treatment (HMT). HMT and protein addition could significantly reduce starch's digestibility. The kidney bean protein-starch complex under HMT had the highest resistant starch at 19.74 %. Most proteins effectively inhibit α-amylase, with kidney bean being the most significantly (IC50 = 1.712 ± 0.085 mg/mL). HMT makes starch obtain a more rigid structure, limits its swelling ability, and reduces paste viscosity and amylose leaching. At the same time, proteins also improve starch's short-range order, acting as a physical barrier to digestion. Rheological and low-field NMR analyses revealed that protein enhanced the complexes' shear stability and water-binding capacity. These findings enrich the understanding of how proteins from different sources affect starch digestion under HMT, aiding the creation of nutritious, hypoglycemic foods.

Three nonconventional starch: Comparison of physicochemical properties and in vitro digestibility.

Extraction of starch from waste is also an effective way to recover resources and provide new sources of starch. In this study, starch was isolated from white kidney bean residue, chickpea residue, and tiger nut meal after protein or oil extraction, and the morphology of starch particles was observed to determine their physicochemical properties and in vitro digestibility. All these isolated starches had unique properties, among which white kidney bean starch (KBS) had a high amylose content (43.48%), and its structure was better ordered. Scanning electron microscopy revealed distinct granular morphologies for the three starches. KBS and chickpea starch (CHS) were medium-granular starches, whereas tiger nut starch was a small granular starch. Fourier transform infrared spectroscopy analysis confirmed the absence of significant differences in functional groups and chemical bonds among the three starch molecules. In vitro digestibility studies showed that CHS is more resistant to enzymatic degradation. Overall, these results will facilitate the development of products based on the separation of nonconventional starches from waste.

Proprietary alpha-amylase inhibitor formulation from white kidney bean (Phaseolus vulgaris L.) promotes weight and fat loss: a 12-week, double-blind, placebo-controlled, randomized trial

White kidney bean (Phaseolus vulgaris L.) extracts can aid weight management by reducing calorie intake from complex carbohydrates through alpha-amylase inhibition. We examined the impact of a proprietary aqueous extract from whole dried white kidney beans standardized by its alpha-amylase inhibitor activity (Phase 2 white kidney bean extract (WKBE)) on weight management in subjects with overweight and moderate obesity. In a randomized, double-blind, placebo-controlled fashion, 81 participants completed the study and ingested either a high dose of Phase 2 (1000 mg, WKBE HIGH), a low dose (700 mg, WKBE LOW), or a matching placebo (microcrystalline cellulose, PLA) three times a day, 30 min before meals, for 12 weeks during a calorie restricted diet. In a dose-dependent manner, Phase 2 significantly reduced body weight, fat mass, BMI, waist, hip and in the WKBE HIGH group thigh circumference. Phase 2 is an effective and safe supplement aiding weight and fat loss. ClinicalTrials.gov identifier NCT02930668.

Hydration and Fortification of Common Bean (Phaseolus vulgaris L.) with Grape Skin Phenolics-Effects of Ultrasound Application and Heating.

Ultrasound (US)-assisted soaking combined with fortification with red grape skin (GS) phenolics was applied on two Phaseolus varieties, namely White Kidney Bean (WKB) and Cranberry Bean (CB), before heat treatment. The aims were to investigate: (a) the effect of US application on the kinetic of hydration; (b) the extent of absorption of different phenolic classes of GS into the beans and the resulting effect on antioxidant activity; (c) the effects of heat treatment on the phenolic fraction and antioxidant activity of GS extract- and water-soaked beans. US fastened the soaking step of both WKB and CB beans, which showed the sigmoidal and the downward concave shape hydration curves, respectively. Anthocyanins, flavonols, flavanol and phenolic acids levels increased with GS soaking, but US application was effective only for increasing the level of flavonols, while it favored the loss of endogenous phenolic acids and it did not affect the uptake of anthocyanins and flavanols. Heat treatment decreased the levels of most of phenolic compounds, but increased the levels of monomeric flavanols. Overall, the antioxidant activity was 40% higher in WKB and 53% higher in CB upon GS-fortification than in the control beans, despite the effects of heating. This fortification strategy could be applied for value addition of varieties low in phenolics or as a pre-treatment before intensive processing.

FORMULATION AND STABILITY EVALUATION OF ANTI-OBESITY NUTRACEUITCAL BLEND OF WHITE KIDNEY BEAN EXTRACT (PHASEOLUS VULGARIS L.), PROPOLIS ETHANOLIC EXTRACT AND CRPIC3

Objective: This study aimed to formulate and evaluate the stability profile of an anti-obesity nutraceutical combination in different dosage forms. Methods: Active and inactive ingredients were formulated into pharmaceutical dosage forms. The quality parameters of the dosage forms were determined, followed by accelerated stability testing (40±2 °C and 75±5% Relative Humidity (RH)) for 180 d was completed to evaluate their physical, chemical and microbiological attributes throughout the storage period. Results: Pre-formulation parameters of the powder blend of active and inactive ingredients for each dosage form showed a satisfactory flowability with Hausner's ratio falling between 1.16 and 1.18, average angle of repose between 22.29° and 22.90° and acceptable compressibility with Carr’s index below 25%. Tablets assessments were acceptable with a mean friability value of 0.21±0.03%, hardness of 4.12±0.09 kg/cm2. The average disintegration time of 5 min 10 sec for tablets and 4 min and 30 sec for capsules. The accelerated stability study revealed that tablet dosage forms are stable for longer period that can reach up to 180 d (24 mo real-time), while sachets and capsules are stable for a period of 135 d (18 mo real-time). Conclusion: The anti-obesity blend of White Kidney Bean Extract (WKBE), Propolis Ethanolic Extract (PEE) and CrPic3 can be successfully formulated in acceptable and convenient dosage forms that can be stable for 18-24 mo.

Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities

The potentials of pulse peptides as cryoprotectants remain less exploited than other well-known applications, e.g., nutrient supplements, stabilizers, antioxidants etc. Thus, for the first time, this study screened a number of widely-used pulse peptides (pea, chickpea, lentil, mung bean, and white kidney bean) by evaluating their ice recrystallization inhibition (IRI) and thermal hysteresis (TH) activities. Then, chickpea peptide (CP) with the most prominent anti-freezing performance was selected for systematical evaluation of its cryoprotective effects on frozen dough in terms of water state, gluten structure, and storage stability. CP reduced the content of freezable water to 60% and unified the water distributions of frozen dough in a dose-dependent manner (0–6 g peptide per 100 g wheat flour). Freezing-induced changes on gluten disulfide bonds, secondary structures, and dough microstructures were also restrained. Accordingly, dumpling wrappers prepared from CP-added frozen dough manifested the reduced cracking rates (31%–5%), increased toughness (68%–79%), extensibility (82%–92%), and cooking stabilities. CP was rich in basic amino acids (arginine, lysine, and histidine), accounting for 27% of total amino acids, which were responsible for its outstanding cryoprotective activity. Chickpea peptide might therefore be a good candidate for development of high-performance dough cryoprotectants.

Effects of nut and legume powder substitution in crackers prepared with wheat flour on postprandial plasma glucose response among healthy Thai adults

Introduction: Crackers, one of the most consumed baked products, primarily contain refined wheat flour and have a moderate glycaemic index (GI). Nut and legume powders are used in baked goods to help regulate postprandial glycaemia; however, their glycaemic responses remain controversial. Our study aimed to compare the postprandial glycaemic responses between crackers with 30% wheat flour substitution by white kidney beans, cashew nuts, and almonds versus standard wheat crackers. Methods: Twelve adults were recruited for a five-session randomised controlled crossover study. In each session, they were randomly assigned to receive 50g carbohydrates from either a glucose solution or one of the four crackers. Plasma glucose levels were measured at baseline and 15, 30, 45, 60, 90, and 120 minutes after consumption. Satiety and hunger were evaluated using 100mm visual analogue scales at baseline and every 30 minutes until 120 minutes. Results: Mean incremental area under the curve (IAUC) for plasma glucose did not differ between the alternatives and wheat crackers, but was lowest for almond crackers. Compared with GI value of glucose solution, that of wheat, cashew nut, white kidney bean, and almond crackers were 39.97±23.13, 37.66±24.66, 35.85±10.86, and 28.09±17.92, respectively. Almond cracker consumption resulted in the highest mean IAUC for satiety and lowest for hunger, though non-significant. Conclusion: Crackers with 30% wheat flour substitution by nut and legume powders tended to improve postprandial glycaemia more than the standard crackers; however, acute responses on insulin and glucagon-like peptide-1 require further examination.

Entomotoxic Properties of White Kidney Bean and Soybean Lectins and their Effects against Two Digestive Enzymes of the Spiny Bollworm, Earias insulana (Boisd.)

Entomotoxic Properties of White Kidney Bean and Soybean Lectins and their Effects against Two Digestive Enzymes of the Spiny Bollworm, Earias insulana (Boisd.)

Mapping pathogenic bacteria resistance against common antibiotics and their potential susceptibility to methylated white kidney bean protein.

As antibiotics cannot inhibit multidrug-resistant bacteria (MDR), continuous research is mandatory to find other antibacterials from natural resources. Native legume proteins and their modified forms exhibited broad spectra of high antimicrobial activities. Sixteen bacterial isolates were mapped for antibiotic resistance, showing resistance in the range of (58-92%) and (42-92%) in the case of the Gram-negative and Gram-positive bacteria, respectively. White native Phaseolus vulgaris protein (NPP) was isolated from the seeds and methylated (MPP). The MIC range of MPP against 7 MDR bacteria was 10-25 times lower than NPP and could (1 MIC) considerably inhibit their 24h liquid growth. MPP showed higher antibacterial effectiveness than Gentamycin, the most effective antibiotic against Gram-positive bacteria and the second most effective against Gram-negative bacteria. However, MPP recorded MICs against the seven studied MDR bacteria in the 1-20µg/mL range, the same for Gentamycin. The combination of Gentamycin and MPP produced synergistic effects against the seven bacteria studied, as confirmed by the Transmission Electron Microscopic images. The antimicrobial activity of MPP against the seven MDR bacteria remained stable after two years of cold storage at 8-10°C as contrasted to Gentamycin, which lost 20-72% of its antimicrobial effectiveness.

Anti-Obesity Effect of Combining White Kidney Bean Extract, Propolis Ethanolic Extract and CrPi3 on Sprague-Dawley Rats Fed a High-Fat Diet.

Obesity has been associated with the occurrence and prevalence of various chronic metabolic diseases. The management of obesity has evolved to focus not only on reducing weight, but also on preventing obesity-related complications. Studies have shown that bioactive components in natural products like white kidney bean extract (WKBE), propolis ethanolic extract (PEE), and chromium picolinate (CrPi3) showed anti-obesity properties. However, no studies have examined the outcomes of combining any of these nutraceutical supplements. We compared the effects of HFD supplemented with WKBE, WKBE+PEE, or WKBE+PEE+CrPi3 against control and obese groups using Sprague-Dawley rats fed a 45% high-fat diet as an in vivo model. Nutritional parameters, biochemical parameters, and biomarkers of cardiovascular disease, liver function, kidney function, and gut health were among the comparable effects. Our findings showed that combining the three nutraceutical supplements had a synergetic effect on reducing weight gain, food utilization rate, abdominal fat, serum lipids, arterial and hepatic lipids, risk of cardiovascular disease, and blood glucose level, in addition to improving renal function and gut microbiota. We attributed these effects to the α-amylase inhibitor action of WKBE, flavonoids, and polyphenol content of PEE, which were potentiated with CrPi3 resulting in a further reduction or normalization of certain parameters.

In vitro digestion and fermentation characteristics of eight kinds of pulses and suggestions for different populations.

Pulse-based diets are attracting attention for their potential in combating diet-related non-communicable diseases. However, limited research studies have focused on the digestive and fermentative properties of pulses, which are crucial for exerting benefits. Here, we investigated the in vitro digestibility of starch/protein, along with the fermentation characteristics, of eight pulses and their pastes, including white kidney beans, adzuki beans, cowpeas, broad beans, mung beans, chickpeas, white lentils, and yellow peas. The findings indicated that pulse flours and pastes were low GL food (estimated GL < 10) and had a low degree of protein hydrolysis during simulated gastrointestinal digestion. During in vitro fermentation, pulses flours and pastes decreased the fermentation pH, increased the level of short-chain fatty acids (mainly consisting of valeric acid, followed by acetic acid, propionic acid, butyric acid, isobutyric acid, and isovaleric acid), and positively modulated the microbiota composition over time, specifically reducing the ratio of Firmicutes to Bacteroidetes. In addition, we found that boiling could affect the in vitro digestion and fermentation characteristics of pulses, possibly depending on their intrinsic nutrient characteristics. This research could provide a comprehensive summary of the nutrient content, digestibility, and fermentation of eight pulses and their pastes. Guided by factor analysis, for different individuals' consumption, pulses, cowpeas, broad beans, white lentils, and white kidney beans were preferred for diabetic individuals, yellow peas and white lentils were preferred for intestinal homeostasis disorders, and white lentils, broad beans, white kidney beans, and cowpeas were suitable for obese individuals, in which white lentils were considered healthier and suggested for healthy adults.

The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches

The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.

Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean

Germinated grains and pulses are known as sources of bioactive compounds that provide beneficial effects for human health. Moreover, germination improves their protein digestibility and biological properties. This research aimed to investigate the physicochemical properties of the composite flour made by blending germinated brown rice (GBR), germinated mung bean (GMB), and germinated white kidney bean (GWKB) at the ratio of 1:1:1. Additionally, the quality of bread made by substituting the composite flour for wheat flour at 25%, 30%, 35%, and 40% (w/w) was assessed. The results showed that the composite flour had significantly higher amounts of fat, protein, crude fiber, ash, GABA, and total phenolic content than wheat flour. The antioxidant capacity, calculated as vitamin C equivalent antioxidant capacity (VCEAC), of the composite flour was 42.86 mg/100 g, which was twice that of wheat flour. The pasting properties of the GBR, GMB, and GWKB flours, including the composite flour were considerably different from those of wheat flour. Based on this study, the optimized level of the composite flour substitution was 25 g per100 g of wheat flour. The wheat composite flour bread showed higher levels of beneficial components, such as protein, minerals, gamma-aminobutyric acid (GABA) and polyphenols, and antioxidant capacity, than the control bread. Bread made with a 25% substitution of composite flour had a more yellow hue than the control wheat bread, but there was no discernible difference in the loaf's specific volume, density, and firmness.

Genetic variability for susceptibility to seed coat mechanical damage and relationship to end‐use quality in kidney beans

AbstractKidney beans (Phaseolus vulgaris L.) have strict market specifications for seed and end‐use quality. One major quality concern is the appearance of cracks, also termed checks in the seed coat caused by mechanical damage occurring during harvest and postharvest handling. Genetic variability for seed coat checks (SCCs) has not been well characterized in kidney beans. The objectives of this study were (1) to test an existing screening method for easy assessment of seed coat mechanical damage, (2) to explore the genetic variability for mechanically induced seed coat damage in kidney bean and its relationship to seed coat thickness, (3) to characterize the relationship of SCC to end‐use quality, and (4) to identify potential germplasm resources for genetic improvement. A collection of dark red, light red, and white kidney beans were grown over 2 years and harvested with two threshing methods to mimic mild and severe treatments of mechanical damage. Belt threshing produced mild damage, and combine threshing produced severe damage. Seed coat thickness was not correlated with SCC of the combine‐threshed beans but was negatively correlated with the belt‐threshed beans at r = –0.33. Seed moisture content played an important role in SCC. Higher SCC severity scores resulted in lower canning quality appearance scores (r = –0.51). The SCC severity score of combine‐threshed seeds can be used as a selection factor in variety improvement for resilience to mechanical damage. Genotypes with low SCC severity score were identified for breeding initiatives.

Physicochemical and Sensory Characteristics of a New Milk Substitute from Dry White Kidney Bean

Physicochemical and Sensory Characteristics of a New Milk Substitute from Dry White Kidney Bean

Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta

Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high\\low extrusion and drying temperatures. Bean pastas made with high extrusion\\high drying temperature (H\\H) had more favorable sensory attributes and better texture than those made with high extrusion\\low drying temperature (H\\L). Whereas bean pastas made with low extrusion\\low drying temperature (L\\L) were unacceptable. H\\H pastas favored longer cooking time (8.6 – 13.8 min) versus those extruded at lower temperature (5.0 – 5.7 min). High extrusion temperature (100 °C) with drying temperature high (90 °C) improved iron bioavailability from yellow and white kidney bean pastas, 12.7 and 15 ng ferritin/mg protein, respectively as compared to black bean pasta (0.9 ng ferritin/mg protein). Cultivar, extrusion and drying temperatures are critical for producing bean pastas with high iron bioavailability.

Protective Effects of White Kidney Bean (Phaseolus vulgaris L.) against Diet-Induced Hepatic Steatosis in Mice Are Linked to Modification of Gut Microbiota and Its Metabolites.

Disturbances in the gut microbiota and its derived metabolites are closely related to the occurrence and development of hepatic steatosis. The white kidney bean (WKB), as an excellent source of protein, dietary fiber, and phytochemicals, has recently received widespread attention and might exhibit beneficial effects on a high-fat diet (HFD)-induced hepatic steatosis via targeting gut microbiota and its metabolites. The results indicated that HFD, when supplemented with WKB for 12 weeks, could potently reduce obesity symptoms, serum lipid profiles, and glucose, as well as improve the insulin resistance and liver function markers in mice, thereby alleviating hepatic steatosis. An integrated fecal microbiome and metabolomics analysis further demonstrated that WKB was able to normalize HFD-induced gut dysbiosis in mice, thereby mediating the alterations of a wide range of metabolites. Particularly, WKB remarkably increased the relative abundance of probiotics (Akkermansiaceae, Bifidobacteriaceae, and norank_f_Muribaculaceae) and inhibited the growth of hazardous bacteria (Mucispirillum, Enterorhabdus, and Dubosiella) in diet-induced hepatic steatosis mice. Moreover, the significant differential metabolites altered by WKB were annotated in lipid metabolism, which could ameliorate hepatic steatosis via regulating glycerophospholipid metabolism. This study elucidated the role of WKB from the perspective of microbiome and metabolomics in preventing nonalcoholic fatty liver disease, which provides new insights for its application in functional foods.