Trypsin inhibitors and hemagglutinins in beans (Phaseolus vulgaris) and their relationship with the content of tannins and associated polyphenols

Abstract

publications on the subject, especially concerning those legume seeds more often consumed, such as soybeans and common beans. Of these factors, trypsin inhibitors (TI) and hemagglutinins (HA) have been considered as the main ones, although lately the importance of tannins and associated polyphenols has been recognized, since several authors have reported the ability of these components to inhibit the activity of a vast spectrum of enzymes, influencing the digestibility of the diets (Bressani and Elias,

Quality of spaghetti pasta containing Mexican common bean flour (Phaseolus vulgaris L.)

“…Generally, at higher temperatures, higher phenolic contents were observed; this phenomenon was similarly observed by Fernandez, Elias, Braham, and Bressani (1982), who argued a cleavage of polyphenol polymers occurred, increasing the associated presence of more simple phenolic molecules. In this sense Xu, Ye, Chen, and Liu (2007) reported increasing phenolic acids content in cooked common beans.…”

Antinutrients in the cassava (Manihot esculenta Crantz) leaf powder at three ages of the plant

“…The hemagglutinative activity decreased with the maturity of the plant, but this tendency was not found in the cultivars Ouro do Vale and Maracanã FERNANDEZ et al 17 observed the agglutination of erythrocyte solutions in crude extracts of the black, white and red common beans until dilution 10 4 and 10 6 ; therefore, CLM showed much lower values (from ND at 2 1 ). However, the toxicity is quite variable among the vegetative species.…”

Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.)

“…The liberated compounds may then contribute higher antioxidant potential when they are considered as a dietary antioxidant. Ferna´ndez, Elias, Braham, and Bressani (1982) also found a significant increase in phenolic compounds after cooking beans under high pressure. Analyzing the level of bioactive compounds in cereal grains before and after hydrothermal processing, Zielin´ski, Kozlowska, and Lewczuk (2001) demonstrated an increase of up to 300% in the content of phenolic acids after extrusion cooking.…”