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Interaction and digestibility of phaseolin/polyphenol in the common bean

2012; Elsevier BV; Volume: 138; Issue: 2-3 Linguagem: Inglês

10.1016/j.foodchem.2012.11.079

1873-7072

Nataly Maria Viva de Toledo, Larissa Catelli Rocha, Ariane Gomes da Silva, Solange Guidolin Canniatti Brazaca,

Food composition and properties

The polyphenols and phaseolin interaction in common bean varieties was studied. Raw beans of three different colours were analysed: black (BRS Supremo), brown (BRS Pontal) and white (WAF-75). Based on the phaseolin digestibility in vitro and phaseolin-polyphenol complexation obtained by SDS-PAGE on a 10% polyacrylamide gel, it was observed that the polyphenols interfere with the digestibility of beans by decreasing the hydrolysis of phaseolin, especially in the darker ones. Furthermore it was possible to verify a difference in the electrophoretic pattern of phaseolin, indicating an interaction between phaseolin and polyphenols.