A mixture of red kidney beans (Phaseolus vulgaris L.) and bee bread of honey bees (Wallacetrigona incise) as artificial feed for silkworm (Bombyx mori L.)

The supply of silk thread in Indonesia is only able to meet 5% of the national demand, and 95% must import it. Success in silk thread production comes from natural silk cultivation activities, namely mulberry cultivation. Meanwhile, the productivity of mulberry leaves in Indonesia is very low. This study aims to determine the feeding ability, growth of silkworm resistance, the effect of cocoon productivity pro4duced by silkworms when fed artificial feed. This research was conducted at the Forest Protection and Entomology Laboratory, Hasanuddin University. Artificial feed formulation in the form of a mixture of red kidney beans and bee bread with the comparison of mulberry leaves, red kidney beans, and bee bread were P1 (33:24:25), P2 (45:24:15); P3 (mulberry leaves and red kidney beans 40:44), P4 (mulberry leaves and bee bread 40:44), and P5 (natural feed of fresh mulberry leaves as control). Treatments P1, P2, P3, and P4 were added agar, vitamin C, sugar, and 100 ml of distilled water. The results of this study indicate that the percentage of artificial feed can be consumed 3 g/larva/day. Parameters of 5th instar larval survival, growth index, and cocoon quality in all feed compositions showed no significant differences.

Phytochemical Investigation of Bioactive Compounds from White Kidney Beans (Fruits of Phaseolus multiflorus var. Albus): Identification of Denatonium with Osteogenesis-Inducing Effect

Phaseolus multiflorus var. albus (Leguminosae), commonly known as “white kidney bean”, is a twining perennial vine whose fruit has been used as a popular food worldwide owing to its high nutritional content, in terms of proteins, carbohydrates, fats, and vitamins. As part of our ongoing study to investigate novel bioactive components from various natural resources, a phytochemical investigation of the extract of P. multiflorus var. albus fruits resulted in the isolation of three phenolic compounds (1–3) and one dipeptide (4). The chemical structures of the compounds (1–4) were determined through 1D and 2D nuclear magnetic resonance spectroscopy and high-resolution-liquid chromatography–mass spectrometry; they were identified as denatonium (1), trans-ferulic acid ethyl ester (2), eugenin (3), and α-L-glutamyl-L-Leucine (4). Intriguingly, denatonium (1) is known to be the most bitter chemical compound. To the best of our knowledge, denatonium (1) was identified from natural sources for the first time, and compounds 2–4 were reported for the first time from P. multiflorus var. albus in this study; however, compound 2 turned out to be an artifact produced by an extraction with ethanol. The isolated compounds 1–4 were tested for their regulatory effects on the differentiation between osteogenesis and adipogenesis of mesenchymal stem cells (MSCs). Compound 4 slightly suppressed the adipogenic differentiation of MSCs, and compounds 1 and 4 stimulated osteogenic differentiation, unlike the negative control. These findings provide experimental evidence that compounds 1 and 4 may induce the osteogenesis of MSCs and activate bone formation.

Dietary Intervention With α-Amylase Inhibitor in White Kidney Beans Added Yogurt Modulated Gut Microbiota to Adjust Blood Glucose in Mice

White kidney beans contain α-amylase inhibitors that can be used in diet for weight reduction. In this study, we investigated the potential of white kidney bean (phaseolus vulgaris L.) extract enriched in α-amylase inhibitor as a food additive in yogurt to regulate blood glucose in hyperglycemic animals. Five groups of C57BL/6J mice were fed for 8 weeks with standard chow diets, high-fat diets (HFD), or high-fat diets with supplement of α-amylase inhibitor in white kidney beans (P. vulgaris extract, PVE), yogurt (Y), and PVE added yogurt (YPVE), respectively. The HFD weakened glucose tolerance and caused insulin resistance in mice, and changed the characteristics of intestinal flora. The intervention of Y, PVE, and YPVE decreased blood glucose, insulin, hyperlipidemia, and inflammatory cytokine levels in mice fed with HFD. Moreover, the YPVE could regulate the components of host intestinal microbiota toward a healthy pattern, significantly increased the metabolic-related flora Corynebacterium, Granulicatella, and Streptococcus, while it decreased Paraprevotella and Allobaculum. Thus, YPVE markedly increased functions of “Amino Acid Metabolism,” “Energy Metabolism,” “Nucleotide Metabolism,” and declined functions of “Glycan Biosynthesis and Metabolism.” Consequently, YPVE could be developed as a new functional food because of its beneficial prebiotic properties in the metabolic syndrome.

Fatty acid profiles of Phaseolus species

The aim of this study was to identify and profile the fatty acids present in the Phaseolus species using an online Osiris server software. Phaseolus species (pinto beans, lima beans and kidney beans) were bought in King’s market, Akure, Ondo State, Nigeria and were air -dried and ground. The Association of Official Analytical Chemists protocol were used for proximate; mineral analysis was done using atomic absorption spectrophotometer; extraction of oil was done using Soxhlet apparatus and the extracts were characterized using gas chromatography mass spectrophotometer and identified compounds were screened for their chemical properties using online Osiris server. The oil extract for pinto beans revealed fatty acids in increasing order of percentage quality: Myristic acid, octadecenoic acid, stearic acid and palmitic acid. Identified fatty acids in kidney beans were in decreasing order of palmitic acid, linoleic acid, lauric acid, myristic acid and capric acid. Lima beans had highest palmitic acid and arachidic acid the lowest. However, from the results of all the Phaseolus species, linoleic acid was found only in kidney beans with quality of 11.87%. The identified fatty acids showed high toxicity properties and they exhibited negative drug-likeness. The chemistry of the identified compounds all showed that they exhibited various chemical properties. In conclusion, this study had revealed the presence of fatty acids in the selected food crops and their various chemical profiles have been discovered

Chemical Changes during Thermal Processing of Unfermented and Fermented Red Kidney Beans (Phaseolus vulgaris) and effects on In Vitro Protein Digestibility

Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble complexes with reduced bioaccessibility of nutrients. The development of appropriate preparation technologies for use at the household and village-level become so imperative to facilitate processing and dietary availability of beans. Aim of the Study: This study aimed to evaluate the effect of thermal processing on the chemical contents of unfermented and fermented red kidney beans (Phaseolus vulgaris) and the effects of the resulting changes on the in vitro protein digestibility. This will enhance food security and reduction in malnutrition. Methodology: Unfermented and fermented P. vulgaris were boiled using ordinary cooking pot and a pressure pot and the chemical contents were evaluated by standard methods. In vitro protein digestibility was carried out by pepsin digestion. Results: Fermentation resulted in a decrease in the traditional cooking time in the ordinary cooking pot by 40.32%. The protein content of the fermented sample increased by about 7%. The in vitro protein digestibility value was increased by more than 30% with greater percentage evident in fermented samples. Sulphur containing amino acids, methionine and cystein were the limiting amino acids but their contents appreciated by 6.64% and 10.92% respectively after fermentation. Total ash, crude fibre, crude fat contents of P. vulgaris were all affected by more than 20% during the open fermentation and cooking of unfermented beans. The antinutritional factors of P. vulgaris decreased most in boiled fermented samples compared with the other processing methods. There was overall improvement in the In vitro protein digestibility, reduction of cooking time and antinutritional factors when P. vulgaris was fermented and cooked. Conclusion: The outcome of the reserach justifies the fact that combining both fermentation and cooking results in the overall improvement in the nutritional value of P. vulgaris as against cooking without fermentation.

Effects of Hydrothermal Processing Duration on the Texture, Starch and Protein In Vitro Digestibility of Cowpeas, Chickpeas and Kidney Beans

Legumes are a vital candidate in the fight for food security as a sustainable and nutritious food source. The current study systematically investigated the effects of hydrothermal processing of varying durations (15–120 min) on the texture, starch and protein digestibility of cowpeas (Vigna unguiculata), chickpeas (Cicer arietinum) and kidney beans (Phaseolus vulgaris). Texture analysis and in vitro oral-gastro-intestinal digestion of each legume was combined with kinetic modelling to explore the rate and extent of their changes observed during hydrothermal processing. All three legumes showed rapid initial texture decay in the first 30 min of processing. Chickpeas showed the fastest rate of texture degradation with processing duration, whereas texture degradation of kidney bean was slower but reached the lowest hardness value among all beans when processed up to 120 min. The rate of starch and protein digestion increased with prolonged processing duration, whilst showing an inverse relationship with texture values. The extent of starch digestion continually increased with processing duration for all three legumes, whereas the extent of protein digestion decreased after 60 min in cowpeas. This study systematically demonstrated how choosing different processing times can modulate the rate of texture degradation, starch and protein digestion in legumes. The findings of this study can aid consumers and manufacturers on optimal processing to achieve the desired texture or modulate starch and protein digestibility.