In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

Karataş, Selen Çalışkantürk; Günay, Demet; Sayar, Sedat

doi:10.1016/j.foodchem.2017.03.037

Cited by 57 publications

(34 citation statements)

References 34 publications

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“…A steady plasma cholesterol level could be maintained by converting a great amount of cholesterol to bile acids in blood circulation . It has been widely accepted that plasma cholesterol level could be effectively lowered by binding bile acids and increasing their fecal excretion with polyphenol extracts from different plant sources . For example, bark extracts of Ceylon cinnamon, cat's whiskers and safflower extracts were demonstrated to be capable of binding with cholates or bile acids .…”

Section: Resultsmentioning

confidence: 88%

In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Zeng

Sheng

et al. 2019

J Sci Food Agric

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BACKGROUND To provide the scientific evidence for a possible new mechanism of hypolipidemic effects of gallic acid (GA) and tannic acid (TA), the binding capacity of GA and TA with blood lipid level‐related biological molecules, including fat, cholesterol and cholates, were investigated in vitro. Additionally, we attempted to study the interactions of cholates with GA and TA by spectroscopic methods, high‐performance liquid chromatography electrospray‐ionization mass spectrometry (HPLC‐ESI‐MS) analysis and molecular modeling studies. RESULTS Our results demonstrated that both GA and TA were capable of binding with the blood lipid level‐related biological molecules in vitro. The fat‐binding capacity of TA was 122.1% that of GA when the addition of polyphenol was 90 mg. The inhibitory effects of GA and TA on the cholesterol solubility in mixed micelles and liquid egg yolk exhibited a dose‐dependent relationship (0.5–2.0 mg mL−1). In cholate‐binding tests, TA showed higher affinity for sodium cholate than GA at a concentration of 2.0 mg mL−1, while no significant difference in the affinity for sodium deoxycholate was found between GA and TA. Moreover, the data of spectroscopic methods, HPLC‐ESI‐MS analysis and molecular modeling studies indicated that GA and TA might precipitate cholates through hydrophobic interactions and intermolecular hydrogen bonds rather than covalent bonds. CONCLUSION The findings of the present study suggested that the binding capacity of GA and TA with blood lipid level‐related biological molecules might play a crucial role in their hypolipidemic effects in animals. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 88%

In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Zeng

Sheng

et al. 2019

J Sci Food Agric

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“…Polyphenols can prevent reabsorption of bile acids in the small intestine by binding to them and triggering cholesterol destruction [25,26]. Bansode et al [27] concluded that low molecular weight polyphenols inhibited the intestinal transport of dietary cholesterol because of the decomposition of the bile acid-emulsified micellar structure in the intestines.…”

Section: In Vitro Hypocholesterolemic Effect Of Phenol Extracts Of DImentioning

confidence: 99%

“…Mäkynen et al [17] obtained similar results in pomelo extracts. Condensed tannins [26,28], insoluble dietary fiber [29], flavonoids [28], and lignin [30] or non-lignin components [31] were believed to be responsible for the bile acid binding activity. In fact, bile acid binding may be related to phytochemical, anionic, cationic, physical, and chemical structures, metabolite composition, and interaction with active binding sites [28,32].…”

Section: In Vitro Hypocholesterolemic Effect Of Phenol Extracts Of DImentioning

confidence: 99%

Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain

Chen

Guo

et al. 2020

Preprint

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The polyphenol distribution in fresh waxy corns of different color varieties and their functional activities, which may be useful for treating various chronic diseases, were investigated. The in vitro antioxidant activity, and hypoglycemic and hypocholesterolemic effects of the free and bound corn phenolics were determined to evaluate the edible value of fresh waxy corn. The colored varieties contained more phenols than the common varieties (white and/or yellow). The total free phenolic acid content of the six varieties was 6637.73 μg/g DW (dry weight), which was slightly higher (P >0.05) than that of the total bound form (6276.65 μg/g DW). The total free flavonoid content was 5850.09 μg/g DW, which was higher (P < 0.05) than that of the total bound form (4874.51μg/g DW). No bound anthocyanin was detected in the methanol extracts of the tested varieties. For all the varieties, free polyphenols contributed 86-100% and 70-78% of the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging abilities, respectively, and 100% of the ferric reducing capacity. The free phenolics in fresh waxy corn showed significantly better (P < 0.05) hypoglycemic effect than the bound form in terms of inhibition of α-amylase activity, whereas the bound phenolics of most varieties showed higher α-glucosidase inhibitory activity than the free forms. The free phenolics showed significantly better (P < 0.05) glycocholesterol binding than the bound form for all varieties. The bound polyphenols showed better sodium cholate and taurocholate binding than the free form for most varieties. In conclusion, the difference between free and bound polyphenol content and functional activities indicates that fresh waxy corn can be potentially used for the development of functional food.Keywords: fresh waxy corn; polyphenol; antioxidant activity; hypoglycemic; hypocholesterol

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“…Additionally, the data obtained indicated that the TPC, TFC, and CTC in seed coats were higher than those in cotyledons, which were in consonance with the findings obtained by other studies. [16,19] It is believed that since flavonoids are often accumulated in specialized cells and according to their roles as ultraviolet screens and as antioxidants, these compounds are very well-placed in the epidermal layers or in the cuticle of leaves and fruits. [16] The results obtained in this study are in consistent with such placement of flavonoids.…”

Section: Phenolic Compounds At Different Edible Stagesmentioning

confidence: 99%

“…It is an important protein source with 22.4-36.0% proportion. [9] It contains significant amounts of complex carbohydrates, vitamins, minerals, and various bioactive compounds such as phenolic compounds, tocopherols, triterpenic acids [10,11] , trypsin inhibitors [12] , hemagglutinin [13] , L-dopa [14] , which were reported to have potential health benefits like antioxidant activities [11,15] , anti-inflammatory activity [16] , hepatoprotective effect [17] , anticancer [12,13] , antiobesity [18] , lowering cholesterol levels [19] , and the treatment of Parkinson's disease. [14] Many studies focus on mature or dry faba bean seeds; however, the information about fresh or immature faba bean seeds which are generally consumed in many areas like Chile [20] and China is few.…”

Section: Introductionmentioning

confidence: 99%

Phenolic composition, antioxidant capacity and inhibitory effects on α-glucosidase and lipase of immature faba bean seeds

Cheng-rui

Gao

et al. 2018

International Journal of Food Properties

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Immature faba bean seeds of five varieties were investigated for changes in phenolic composition, antioxidant capacity and inhibitory effects on α-glucosidase and lipase at three edible stages (S1, S2 and S3). Phenolics and antioxidant capacity in seed coats were significantly higher than those in cotyledons, and the highest was found of FD18 at stage S3. While phenolic content in cotyledons decreased steadily with the harvest time delayed. Eight phenolic compounds were confirmed with epicatechin and catechin prominent and their levels showed a great variability depending on varieties, maturation stages and plant parts of faba bean seeds. Unexpectedly, the inhibitory effects of purified phenolics on α-glucosidase were even stronger than that of the positive control acarbose, and the inhibitory effects on lipase in the cotyledons declined gradually from stage S1 to S3. Significant positive correlations between phenolics from seed coats and antioxidant capacity, and phenolics from cotyledons and the enzyme inhibitory effects were observed. Overall, the immature faba bean seed, especially its seed coat, has great potential as a functional food.

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In vitro evaluation of whole faba bean and its seed coat as a potential source of functional food components

Cited by 57 publications

References 34 publications

In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain

Phenolic composition, antioxidant capacity and inhibitory effects on α-glucosidase and lipase of immature faba bean seeds

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