Protein-Procyanidin Interaction and Nutritional Quality of Dry Beans

Abstract

Thermodynamic analysis of the temperature dependance of procyanidin binding to bovine serum albumin (BSA) and bean glycoprotein G-1 suggested predominantly hydrophobic and hydrophilic binding, respectively. A cis-parinaric acid fluorescence assay for surface hydrophobicity supported amphiphilic interactions of procyanidin. Heat denatured G-1 had a surface hydrophobicity greater than native G-1. Procyanidin dimer and trimer inhibited trypsin digestion of BSA. In vitro digestibility and Tetrahymena-Protein Efficiency Ratio (t-PER) were inversely related to procyanidin concentration. Procyanidin intubation restricts rat growth and damages intestinalvilli. Procyanidins intubated with food or as dry beans were not as inhibitory as procyanidins intubated alone. Digestibility and PER of tempeh prepared with red beans and corn were less than the digestibility and PER of soybean tempeh. Tempeh, Rhizopus oligosporus, fermentation did not improve digestibility or nutritional quality of dry black beans.The common dry bean, Phaseolus vulgaris, is a grain legume consumed in large quantities around the world. Black and other colored beans provide appreciable protein, vitamins, minerals and calories for rural and urban populations of developing countries. The nutritional importance of beans is great since access to protein of animal origin is limited. Legumes and cereals, which contain complementary proteins, provide protein of greater quality than consumption of legumes or cereals alone. However, consumption of beans and cereals in a favorable nutritional quality ratio and amount tends to be infrequent in developing countries. World production of legumes appears to be declining compared to production and greater yields of cereals. Legume production, however, is still encouraged internationally to fix atmospheric nitrogen and contribute to increased soil fertility in developing countries. Dry

Influence of rapeseed meal treatments on its total phenolic content and composition in sinapine, sinapic acid and canolol

“…According to Artz et al (1986), phenolics are mainly localized in the cotyledons of the plants than in the hulls. Fig.…”

Phenolics in Food and Nutraceuticals

“…Commonly cultivated rapeseed varieties, including canola (Brassica napus and Brassica campestris), have a similar phenolic content Shahidi, 1989, 1992;Naczk et al, 1986Naczk et al, , 1998a. These are mainly located in seed cotyledons (Artz et al, 1986) and only trace amounts are found in seed coats. The total content of phenolic acids in various rapeseed protein products ranges from 1324.8 to 1837.0 mg/100 g of defatted meal and from 623.5 to 1280.9 mg/100 g of flour, on a dry weight basis (Table 3.3).…”

Effects of Fruit By-product Extracts Supplementation on Growth Performance and Nutrient Digestibility in Growing Pigs

“…In our study, the apparent total tract digestibility (ATTD) of DM, N, energy, ash and Ca were decreased in the PRO treatment relative to the HES treatment. In vitro digestibility depression has been reported when procyanidins were intubated with food (Artz et al, 1986). Additionally, El-Sayed et al (2010) confirmed that nutrients digestibility improved in Nile Tilapia fed diets containing 5% dried citrus pulp.…”