Antioxidant indices and amino acid composition of phenolic containing Lima beans (Phaseolus lunatus) after simulated human gastrointestinal digestion

The present investigation was designed to characterize the phenolic profile of Lima beans (Phaseolus Lunatus) and also to evaluate the antioxidant indices: total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and amino acid composition at different stages of simulated gastrointestinal digestion (oral, gastric, intestinal). High Performance Liquid Chromatography (HPLC-DAD) analysis revealed the presence of some phenolic compounds (gallic acid, catechin, caffeic acid, rutin, quercitrin, quercetin, kaempferol and apigenin), with a reduced amount (mg/g) after cooking; gallic acid (raw: 1.96 ± 0.02; cooked: 1.82 ± 0.01); catechin (raw: 0.83 ± 0.01; cooked: 0.73 ± 0.01); rutin (raw: 2.61 ± 0.03; cooked:1.74 ±0.03); quercitrin (raw: 5.73 ± 0.01; cooked: 5.68 ± 0.01); apigenin (raw: 2.09 ±0.01; cooked:1.79 ± 0.02), with exception of quercetin (raw: 2.11 ±0.02; cooked: 5.73 ± 0.02) and caffeic acid (raw: 2.08 ±0.04; cooked: 2.95 ± 0.04). The results of antioxidant indices of in vitro enzyme digested lima beans revealed higher values for cooked Lima beans compared to the raw counterpart, with a stepwise increase at the different stages of in vitro digestion, with the exception of ferric reducing antioxidant power; TPC (oral digestion: 65.44 ± 0.96; gastric digestion:134.87± 0.46; intestinal digestion:517.72 ± 4.70; mg/g tannic acid equivalent), TFC (oral digestion: 199.30 ± 6.43; gastric digestion: 1065.97 ± 1.22; intestinal digestion: 3691.87 ± 4.2; mg/g quercetin equivalent), DPPH (oral digestion: 85800.00 ± 305.50; gastric digestion: 99066.66 ± 115.47; intestinal digestion: 211354.20 ± 360.84 µmol TE/g sample). The results also revealed a progressive increase in the antioxidant indices and amino acid composition (mg/kg) for both raw and processed lima beans at various stages of the in vitro digestion, with the intestinal phase of simulated digestion ranking higher. This implied that the Lima beans contained some essential amino acids and antioxidant molecules that would be readily available after passing through the gastrointestinal tract and could therefore be explored as functional food in the management of free radical mediated diseases.

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Alteration in the Composition of β-Lectins Caused by Chemical and Enzymic Attack

Functional Plant Biology ◽

10.1071/pp9790025 ◽

1979 ◽

Vol 6 (1) ◽

pp. 25 ◽

Cited By ~ 6

Author(s):

PA Gleeson ◽

MA Jermyn

Keyword(s):

Amino Acid ◽

Amino Acid Composition ◽

Protein Content ◽

Acid Composition ◽

Phaseolus Lunatus ◽

Plant Tissues ◽

Artificial Antigen ◽

Residual Material ◽

Carbohydrate Components ◽

Number Of Seeds

Variation in the conditions of extraction of β-lectins from a number of seeds and plant tissues resulted in differences in the amino acid composition and the protein content of the isolated product. These differences may be due to differential extraction of the β-lectin, degradative losses of protein or carbohydrate components of the β-lectin, or a combination of these possibilities. Subtilisin treatment of the Alocasia macrorrhizos β-lectin removes 80% of the protein and the material remaining after enzymic treatment retains the capacity to bind to the Yariv artificial antigen. A number of β-lectins were treated with subtilisin and the amino acid compositions of the residual material were similar, with high contents of hydroxyproline, alanine and serine. The amino acid composition of the Phaseolus lunatus β-lectin was not altered by β-elimination. The capacity of the β-lectin to bind to the Yariv artificial antigens was eliminated by progressive acid hydrolysis under conditions where both glycosidic and peptide linkages may be labile.

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