Cooked Common Beans (Phaseolus vulgaris) Protect Against β-cell Damage in Streptozotocin-Induced Diabetic Rats

Abstract

Diabetes is a disease characterized by a hyperglycemic stage that leads to a chronic inflammatory state. We evaluated the in vivo effect of a diet supplemented with 25 % cooked black bean cultivar Negro 8025 (N8025) flour in streptozotocin-induced diabetic rats. The effect was assessed before (preventive-treatment) and after (treatment) the onset of diabetes. There is a significant decrease of total phenolic, tannins and anthocyanins content after cooking, and the concentration of most of the single phenols analyzed are only slightly decreased. The treatment group showed a significant reduction of glucose (22.8 %), triglycerides (21.9 %), total cholesterol (29.9 %) and LDL (56.1 %) that correlates with a protection of pancreatic ß-cells. The diet with N8025 flour before the induction of diabetes did not exert a protective effect (glucose levels are similar to the diabetic control) but they have low levels of total cholesterol (47.5 %) and LDL (56.1 %). The preventive-treatment group did not inhibit the increase of TNF-α and IL-1β, whereas the treatment group did, compared to the diabetic control. Therefore, N8025 bean supplementation can be recommended to control diabetes.

Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase‐IV

“…Common bean protein hydrolysates with potential to inhibit α ‐amylase and α ‐glucosidase have not been reported previously. However, in vivo studies suggest that consumption of cooked common beans could improve the glycemic status in controlling diabetes (Hernández‐Saavedra and others ). This is done by decreasing the digestion of polysaccharides thereby reducing the amount of glucose available for absorption.…”

Cookies elaborated with oat and common bean flours improved serum markers in diabetic rats

“…Similarly, the consumption of canned beans showed lower postprandial glucose levels as compared to bread intake in type 2 diabetics . Furthermore, we have previously reported that supplementation with cooked common beans decreases hyperglycemia and dyslipidemia in diabetic rats . These beneficial effects may be related to their high content of dietary fiber, phenolic acids, flavonoids, phytosterols and saponins …”

“…6 Furthermore, we have previously reported that supplementation with cooked common beans decreases hyperglycemia and dyslipidemia in diabetic rats. 7,8 These beneficial effects may be related to their high content of dietary fiber, phenolic acids, flavonoids, phytosterols and saponins. 9,10 The overall consumption of beans has decreased in several countries, including Mexico, reducing from 13.2 kg per capita in 1995 to 8.4 in 2016 according to Trust Funds for Rural Development (FIRA).…”

Polyphenols in Common Beans (Phaseolus vulgaris L.): Chemistry, Analysis, and Factors Affecting Composition

“…The similar conclusion was obtained in other studies. Hernández-Saavedra et al (2013) concluded that the TPC of common beans decreased significantly after cooking, and Valdés et al (2011) also reported that there was a loss of TPC in all cooked beans, while simple phenolics were only slightly decreased. However, Akillioglu and Karakaya (2010) found that common beans and pinto beans soaking in hot/cold water and cooking with/without NaHCO 3 had a significant increase in TPC, indicating that these methods may retain phenolic compounds during thermal processing.…”

“…Hernández‐Saavedra et al. () concluded that the TPC of common beans decreased significantly after cooking, and Valdés et al. () also reported that there was a loss of TPC in all cooked beans, while simple phenolics were only slightly decreased.…”