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To investigate the effect of ultrasound assisted NaCl soaking on the structure and digestive characteristics of black beans, the scanning electron microscopy, infrared spectroscopy analysis, X-ray diffraction and other methods were used to analyze the mechanism of NaCl on the structure of black beans. And the thermal properties, water absorption, and swelling rate were used to clarify the changes in the properties of the black beans during the ripening process, and the in vitro digestive properties of starch were analyzed. The results showed that ultrasound-assisted NaCl soaking decreased the densification of black bean powder particles and made the gap between particles larger while reducing the damage to the starch crystallization region. With the increase of NaCl concentration, the swelling rate of black bean particles increased by 28%, 48%, and 56% compared to water soaking, and the hardness significantly decreased. The gelatinization degree increased to 40%, 43%, and 45%, and the hydrolysis rate of black bean starch decreased to 19.05%, 17.93%, and 17.48%, respectively. This indicated that sodium ions could inhibit starch digestion, the NaCl soaking treatment in this study would provide a theoretical basis for the development of low GI functional foods.

AbstractBlack beans from different geographical origins exhibit variations in terms of their nutritional and economic values. Therefore, ensuring traceability of the geographical origin of black beans is essential for both consumers and the product processing industries. The study designed a comprehensive black bean origin identification model using near-infrared (NIR) spectroscopy combined with discriminant analysis algorithms. To enhance the performance of the model, this study incorporated fuzzy logic into regularized complete linear discriminant analysis (RCLDA) and proposed the fuzzy regularized complete linear discriminant analysis (FRCLDA). This innovative approach aims to extract additional information from overlapping NIR spectra of black beans. NIR spectra of black beans from five locations were collected employing a portable near-infrared spectrometer. In the preprocessing stage, the Savitzky–Golay (SG) and mean centering (MC) were applied to process the raw spectra. Subsequently, complete linear discriminant analysis (CLDA), RCLDA, and FRCLDA were utilized to extract the information from the processed data. Finally, k-nearest neighbor (KNN), support vector machines (SVM), and extreme learning machine (ELM) were employed to classify the black bean samples based on the extracted features. The results indicated that KNN achieved the best classification performance. The FRCLDA-KNN model achieved the exceptional performance with a classification accuracy of 99.23% on the test set. Therefore, the system demonstrates satisfactory accuracy and performance in accurately identifying black beans from different geographical origins. [ABSTRACT FROM AUTHOR]

To investigate the effect of ultrasound assisted NaCl soaking on the structure and digestive characteristics of black beans, the scanning electron microscopy, infrared spectroscopy analysis, X-ray diffraction and other methods were used to analyze the mechanism of NaCl on the structure of black beans. And the thermal properties, water absorption, and swelling rate were used to clarify the changes in the properties of the black beans during the ripening process, and the in vitro digestive properties of starch were analyzed. The results showed that ultrasound-assisted NaCl soaking decreased the densification of black bean powder particles and made the gap between particles larger while reducing the damage to the starch crystallization region. With the increase of NaCl concentration, the swelling rate of black bean particles increased by 28%, 48%, and 56% compared to water soaking, and the hardness significantly decreased. The gelatinization degree increased to 40%, 43%, and 45%, and the hydrolysis rate of black bean starch decreased to 19.05%, 17.93%, and 17.48%, respectively. This indicated that sodium ions could inhibit starch digestion, the NaCl soaking treatment in this study would provide a theoretical basis for the development of low GI functional foods. [ABSTRACT FROM AUTHOR]

Summary: With the growing demand for convenient and shelf‐stable canned beans, understanding the changes in starch digestibility due to retort processing is crucial for optimising nutritional quality and enhancing consumer health. The present study investigated the impact of retort processing, specifically container type and agitation, on the digestibility of black bean starch. Retort pouches exhibited a more rapid heat transfer rate to the enclosed product than cans, which reduced the overall processing duration. Also, the processing time to achieve a Fo = 6 of Clostridium botulinum was almost 2.5 min (pouches) and 3.2 min (cans) faster for the oscillating than the static mode. The in vitro digestibility data revealed that the retort processing of black beans led to an increase in rapidly digestible starch (RDS) from 10.51% to 32.11%. However, slowly digestible starch (SDS) decreased from 15.67% to 7.89%, and resistant starch (RS) decreased from 47.91% to 11.86%, regardless of the container type and motion involved. Processing enhanced starch digestibility in all the combinations of container and motions; nevertheless, black beans in pouches with oscillatory motion still contain a relatively significant amount of SDS and RS than the other combinations. These findings have important implications for the food industry in optimising processing techniques and packaging strategies to preserve the nutritional value of black beans. The findings of this study can have practical implications for food producers engaged in the retort processing of foods contained in pouches and cans. The investigation will provide insights into how the process of retort sterilisation affects digestibility, including slowly digestible starch and resistant starch of different types of starch. [ABSTRACT FROM AUTHOR]

The use of arbuscular mycorrhizal fungi (AMF) as biofertilizers has proven successful in boosting the yield and nutritional quality of a variety of crops. AMF associate with plant roots and exchange soil nutrients for photosynthetically derived C in the form of sugars and lipids. Past research has shown that not all AMF species are equal in their benefit to nutrient uptake and crop health, and that the most beneficial AMF species appear to vary by host species. Although an important human food staple, especially in developing regions where nutrient deficiency is a prevalent threat to public health, little work has been done to test the effectiveness of AMF in enhancing the nutritional quality of common bean (Phaseolus vulgaris L.). Therefore, our objective was to determine the most beneficial AMF species for inoculation of this important crop. We inoculated black beans (Phaseolus vulgaris black turtle beans) with eight individual AMF species and one mixed species inoculum in an outdoor pot trial over 3 months and assessed the extent to which they altered yield, mineral nutrient and anthocyanin concentration of seeds and leaf tissues. Despite seeing no yield effects from inoculation, we found that across treatments percent root length colonized by AMF was positively correlated with plant tissue P, Cu, and Zn concentration. Underlying these broad benefits, seeds from plants inoculated with three AMF species, Claroideoglomus claroideum (+15%), Funneliformis mosseae (+13%), and Gigaspora rosea (+11%) had higher P concentration than non‐mycorrhizal plants. C. claroideum also increased seed potassium (K) and copper (Cu), as well as leaf aluminum (Al) concentration making it a promising candidate to further test the benefit of individual AMF species on black bean growth in field trials. [ABSTRACT FROM AUTHOR]

Legume production and consumption have emerged as meeting sustainability principles. Legumes can help fight climate change, hunger, and obesity. Legumes are also a valuable dietary source of phytochemicals, whose content and composition vary depending on genotype, as well as on growing conditions, geographical origin, storage, and cooking. The health effects of legume consumption are nevertheless related to the bioaccessibility of these molecules, which is deeply affected by the cooking method. The aim of this study was to investigate the content and composition of phenolic compounds and anthocyanins present in black beans grown locally and cooked with three different methods (i.e., regular boiling, pressure-cooking, and microwave-cooking) and determine the in vitro biaccessibility. It emerged that Total Phenolic Content (TPC) and Total Anthocyanin Content (TAC) decreased significantly in all three cooked black beans. TPC loss was lowest (63%) in pressure-cooked beans and highest (77%) in boiled beans. TAC loss ranged between 93 and 98% but was not significantly different among treatments. Caffeic, t-ferulic, and sinapic acids were identified by HPLC. Cyanindin-3-O-glucoside and Peonidin-3-O-glucoside were also detected. The simulation of gastrointestinal digestion showed that phenolic compound bioaccessibility was highest when beans were boiled or pressure-cooked, while anthocyanins were mostly bioaccessible in pressure-cooked black beans. [ABSTRACT FROM AUTHOR]

Abstract Black beans (Phaseolus vulgaris L.) are most widely consumed in China, India, and America due to their unique taste and potent health benefits attributed to their higher content of phytochemicals. Researchers have extensively explored the phenolic profile and biological properties of black beans. This paper first attempt to review nutritional composition, phytochemical profile, and health‐promoting properties of black beans. Black beans are reported to exhibit potent antioxidant, antidiabetic, anticancer, anti‐cardiovascular diseases, and anti‐inflammatory properties due to the present of high level of various phytochemicals. Impacts of various processing technologies have also been extensively explored by researchers. However, the synergistic effects of black beans in combination with other food materials as final food products need to be studied in the future. This review paper will be helpful for researchers in food processing area for the development of novel black beans‐based functional food products.

Black beans (BB) are an important source of a range of plant bioactive compounds including polyphenols, particularly anthocyanins. Several studies support that consumption of BB is associated with health benefits, including prevention of type 2 diabetes mellitus (T2DM). However, molecular mechanisms underlying the potential health properties of BB on adipose tissue (AT) are still largely unknown. The purpose of this study was to investigate multi-genomic effects of BB intake and identify regulatory networks potentially mediating T2DM on AT. Male Wistar diabetic rats consumed an anthocyanin-rich black bean extract for 5 weeks. Global gene expression from AT, protein coding and non-coding RNA profiles were determined using RNAseq. Biological function analyses were performed using a variety of bioinformatic tools. The evaluation of global gene expression profiles exhibited significant change following BB consumption with 406 significantly differentially expressed genes, 33 miRNA and 39 lncRNA and 3 snRNA. Functional analyses indicated that these genes play an important role in regulation of PI3K signaling, NIN/NF-kB signaling, insulin secretion, and endoplasmic reticulum (ER) organization. Interestingly, transcription factors such as GATA2, or POU2AF1 demonstrated to modulate their activity by BB extract by direct interaction with polyphenol metabolites, or by interactions with cell signaling proteins, like PKB, AKT or PI3K, that could control transcription factor activity and as a result impact on adipogenesis regulation. Therefore, the constant consumption of an anthocyanin-rich black bean extract may have anti-diabetic protective effects by modulating gene expression, resulting in a promising alternative for T2DM patients.

Abstract The use of arbuscular mycorrhizal fungi (AMF) as biofertilizers has proven successful in boosting the yield and nutritional quality of a variety of crops. AMF associate with plant roots and exchange soil nutrients for photosynthetically derived C in the form of sugars and lipids. Past research has shown that not all AMF species are equal in their benefit to nutrient uptake and crop health, and that the most beneficial AMF species appear to vary by host species. Although an important human food staple, especially in developing regions where nutrient deficiency is a prevalent threat to public health, little work has been done to test the effectiveness of AMF in enhancing the nutritional quality of common bean (Phaseolus vulgaris L.). Therefore, our objective was to determine the most beneficial AMF species for inoculation of this important crop. We inoculated black beans (Phaseolus vulgaris black turtle beans) with eight individual AMF species and one mixed species inoculum in an outdoor pot trial over 3 months and assessed the extent to which they altered yield, mineral nutrient and anthocyanin concentration of seeds and leaf tissues. Despite seeing no yield effects from inoculation, we found that across treatments percent root length colonized by AMF was positively correlated with plant tissue P, Cu, and Zn concentration. Underlying these broad benefits, seeds from plants inoculated with three AMF species, Claroideoglomus claroideum (+15%), Funneliformis mosseae (+13%), and Gigaspora rosea (+11%) had higher P concentration than non‐mycorrhizal plants. C. claroideum also increased seed potassium (K) and copper (Cu), as well as leaf aluminum (Al) concentration making it a promising candidate to further test the benefit of individual AMF species on black bean growth in field trials.

Legumes processing industries have led to an accumulation of waste as a byproduct which is often discarded. However, this study aimed to use a ‘green technology’ such as microwave-assisted extraction (MAE) to valorize the wastage and assess the functional attributes of black beans (Phaseolus vulgaris L.) hull powder (BBHP). The Box- Behnken design was employed to optimize the response variables of MAE and the process variables were as follows: microwave power (100–600 W), extraction time (2–6 min), and solvent: solid ratio (20:1–50:1 mL/g). For comparative purposes, conventional solvent extraction (CSE) has been considered for extracting bioactive compounds. The black bean extract was obtained by MAE under optimum conditions of microwave power of 334.4 W, solvent: solid ratios of 50:1 mL/g, and an extraction time of 6 min showed the highest yield of bioactive components, with total anthocyanin and phenolic content of 34.14 mg/g and 197.23 mg (GAE)/g, and their antioxidant activities are 91.37 % ABTS and 93.51 % DPPH compared to CSE. Further, an optimized sample of BBHP extracts exhibited the inhibitory effects on the activities of α-amylase 80.41% and α-glucosidase 86.14% respectively. Overall results show that MAE is better than CSE for extraction of functional attributes from black bean waste.

Beans are an essential source of nutritional components such as plant proteins, minerals and dietary fiber, as well as of antioxidants such as phenolic compounds. Phenolic compounds are praised for their biological activities and possible benefits on human health. Since no official methods are available for phenolic compound extraction, the optimization of extraction parameters via Response Surface Methodology (RSM) has become a commonly used methodological approach for reliable determinations. This study aimed to apply RSM to optimize the ultrasound-assisted extraction procedure of phenolic compounds, including anthocyanins, from black beans. A Generally Recognized As Safe solvent (ethanol) was used. Solvent concentration, extraction time, and solvent/sample ratio were optimized to maximize two responses: Total Anthocyanin Content (TAC) and Total Phenolic Content (TPC). An ethanol concentration of 64%, 30 min extraction time, and a 50 mL/g solvent/sample ratio were identified as the optimal extraction conditions. The TAC was 71.45 ± 1.96 mg cyanidin-3-O-glucoside equivalents 100 g−1 dm, and the TPC was 60.14 ± 0.89 mg gallic acid equivalents 100 g−1 dm. Among the pigmented phenolic compounds, cyanidin-3-O-glucoside and peonidin-3-O-glucoside were identified in the extracts. Regarding phenolic acids, caffeic, sinapic, and t-ferulic acids were detected. [ABSTRACT FROM AUTHOR]

Objective To compare the contents variation of six flavonoids includingdaidzin，glycitin, genistin, daidzein, glycitein and genisteinin black beans, semifinished and finished Sojae Semen Praeparatum．Methods The contents of flavonoids were determined by HPLC，the condition were Diamonsil C18 column (4.6×250 mm, 5 μm), column temperature 30 ℃, detection wavelength 260 nm, mobile phase 0.2% acetic acid water (A) - methanol (B), gradient elution, flow rate 1.0 ml/min．Results The linearity of this method to determine 6 isoflavones was good (r≥0.9993) within the determination range, and the recovery rate met the requirements. The RSD of precision, repeatability and stability experiment was less than 4%, 3%and 3%. The results of HPLC showed that the contents of six flavonoidsin Sojae Semen Praeparatum increased significantly compared with black beans. And, the contents of six flavonoids in finished Sojae Semen Praeparatum were slightly more than those in semifinished Sojae Semen Praeparatum. Conclusion The HPLC method established in this study could accurately determine the content of 6 isoflavones in Sojae Semen Praeparatum. The content of six isoflavones in black beans could be increased by the fermentation, and the combined isoflavones were transformed into free isoflavones during the fermentation process. [ABSTRACT FROM AUTHOR]

Beans are an essential source of nutritional components such as plant proteins, minerals and dietary fiber, as well as of antioxidants such as phenolic compounds. Phenolic compounds are praised for their biological activities and possible benefits on human health. Since no official methods are available for phenolic compound extraction, the optimization of extraction parameters via Response Surface Methodology (RSM) has become a commonly used methodological approach for reliable determinations. This study aimed to apply RSM to optimize the ultrasound-assisted extraction procedure of phenolic compounds, including anthocyanins, from black beans. A Generally Recognized As Safe solvent (ethanol) was used. Solvent concentration, extraction time, and solvent/sample ratio were optimized to maximize two responses: Total Anthocyanin Content (TAC) and Total Phenolic Content (TPC). An ethanol concentration of 64%, 30 min extraction time, and a 50 mL/g solvent/sample ratio were identified as the optimal extraction conditions. The TAC was 71.45 ± 1.96 mg cyanidin-3-O-glucoside equivalents 100 g−1 dm, and the TPC was 60.14 ± 0.89 mg gallic acid equivalents 100 g−1 dm. Among the pigmented phenolic compounds, cyanidin-3-O-glucoside and peonidin-3-O-glucoside were identified in the extracts. Regarding phenolic acids, caffeic, sinapic, and t-ferulic acids were detected.

Black beans (BB) are an important source of a range of plant bioactive compounds including polyphenols, particularly anthocyanins. Several studies support that consumption of BB is associated with health benefits, including prevention of type 2 diabetes mellitus (T2DM). However, molecular mechanisms underlying the potential health properties of BB on adipose tissue (AT) are still largely unknown. The purpose of this study was to investigate multi-genomic effects of BB intake and identify regulatory networks potentially mediating T2DM on AT. Male Wistar diabetic rats consumed an anthocyanin-rich black bean extract for 5 weeks. Global gene expression from AT, protein coding and non-coding RNA profiles were determined using RNAseq. Biological function analyses were performed using a variety of bioinformatic tools. The evaluation of global gene expression profiles exhibited significant change following BB consumption with 406 significantly differentially expressed genes, 33 miRNA and 39 lncRNA and 3 snRNA. Functional analyses indicated that these genes play an important role in regulation of PI3K signaling, NIN/NF-kB signaling, insulin secretion, and endoplasmic reticulum (ER) organization. Interestingly, transcription factors such as GATA2, or POU2AF1 demonstrated to modulate their activity by BB extract by direct interaction with polyphenol metabolites, or by interactions with cell signaling proteins, like PKB, AKT or PI3K, that could control transcription factor activity and as a result impact on adipogenesis regulation. Therefore, the constant consumption of an anthocyanin-rich black bean extract may have anti-diabetic protective effects by modulating gene expression, resulting in a promising alternative for T2DM patients.

Background and Objectives: Particle size and shape can influence inherent flour properties and eventually the quality of the finished food product. The objective of this study was to determine the effect of mill type on the physical and flow properties of selected particle size fractions of black bean flour. Findings: Particle shape differed with mill type and particle size. Disc mill and stone mill produced flour particles with lower circularity and greater elongation than did hammer mill, cyclone mill, and centrifugal mill. Greater particle elongation with a stone mill and disc mill is attributed to compression/shear size‐reduction forces applied to the particles trapped between the rotating/nonrotating stones or discs. Particle circularity increased with an increased particle size, which was reflected by a strong positive correlation between circularity and particle size (r =.93, n = 5) while elongation value was negatively correlated with average minimum particle size (r = −.90, n = 5). Particle circularity had a negative correlation of r = −.93, n = 30; r = −.81, n = 30; r ≈ −.95, n = 30; r = −.94, n = 30 with L*, angle of repose, angle of slide, and compact bulk density, respectively. Conclusions: Mill type and particle size interaction significantly affected the physical and flow properties of selected particle size fractions of black bean flour. The results indicate that the large black bean particles were more circular and compact and less convex and elongated compared with small particles. Significance and Novelty: These findings indicate that mill type affects not only particle size but also particle shape, both of which can affect the flow and functional processing properties of black bean flour. [ABSTRACT FROM AUTHOR]

An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoids and isoflavones, were highly susceptible. A total of 197 and 210 differential metabolites were identified in both raw black beans and cooked and steamed black beans, respectively. Cooking reduced the cumulative content of amino acids, lipids, polyphenols, sugars, and nucleosides, whereas steaming reduced amino acid and lipid content, slightly increased polyphenol content, and significantly increased sugar and nucleoside content. Our results indicated that metabolic components were better retained during steaming than cooking. Heat treatment had the greatest impact on amino acids, followed by polyphenols, fatty acids, sugars, and vitamins, indicating that cooking promotes the transformation of most substances and the synthesis of a few. The results of this study provide a basis for further research and development of nutritional products using black beans. [ABSTRACT FROM AUTHOR]

Summary: Radio frequency (RF) heating has been considered an alternative to conventional postharvest disinfestation methods in stored agricultural products. RF treatments at pilot scale (12 kW, 27.12 MHz) were applied in black beans (batches of 10 and 20 kg), until reach the target temperature for weevil mortality (50 °C). Temperature was held by 1 min, and then beans were cooled by forced air. During the protocol, the temperatures were followed by thermal images. For the 10 kg batch, the average heating time was 2.72 min, while for the 20 kg batch, only 1.29 min were required to reach the target temperature of 50 °C. This reduction in heating time is due to dielectric heating provides rapid and volumetric heating. Average cooling time was 14.75 and 26.75 min for batches of 10 and 20 kg respectively. The heating uniformity index values (λ) were close to zero (0.025 for 10 kg batch and 0.023 for 20 kg), indicating even heating. Water absorption capacity, density and viability of beans were not affected by the RF treatments (P > 0.05). Due to volumetric heating, better results were obtained for 20 kg batch, demonstrating the feasibility of RF technology for disinfestation purposes in relatively large batches of black beans. [ABSTRACT FROM AUTHOR]

• Calcium ions led to differences in the metabolism of black bean starch. • Calcium ions formed stable chelates with hydroxyl group of starch. • Calcium ions reduced starch digestibility by forming resistant starch complexes. The type 3 resistant starch (RS3) is beneficial for blood glucose management. A high quality RS3 was provided and its formation mechanism after calcium ion (Ca2+) treatment was investigated in this study. The metabolomics, structure and digestion properties were evaluated. Metabolomics was performed by untargeted UHPLC-Q-TOF/MS, and a total of 11 significantly different metabolites was found. The NMR, ATR-FTIR, and XRD results showed that the degree of double helix decreased from 5.34 to 1.07, crystallinity decreased from 33.58 % to 19.88 %, and the amorphous region increased from 69.76 % to 78.33 %. Large particle polymers were observed by SEM on the granule surface of starch with Ca2+ treatment. Digestion test showed that Ca2+ increased the RS3 from 9.70 % to 22.26 %. The result indicated that Ca2+ induced the formation of chelates between Ca2+ and –OH, promoted the RS3 content and regulated carbohydrate metabolism. The study provided theoretical basis for producing low-glycemic black bean foods. [ABSTRACT FROM AUTHOR]

Background and objectives: Phenolic compounds are known to form complexes with proteins which cause changes in the structural, functional, and nutritional properties of both compounds. The objective of this study was to evaluate the effect of removing soluble phenolic compounds from whole bean and cotyledon flours on the functional and rheological properties of black bean protein isolates. Findings: Protein isolates from cotyledon flour free of soluble phenolics (CFPInoP) had significantly lower (p <.05) ash content and significantly higher (p <.05) protein content and brightness compared with other protein isolates. CFPInoP had significantly greater (p <.05) wettability, dispersibility, foaming capacity (FC), foaming stability, emulsion capacity (EC), and emulsion stability (ES) than other protein isolates. Water‐binding capacity (WBC) was significantly greater (p <.05) for protein isolates with high phenolic content. Storage modulus and loss modulus were lower for protein gels made from protein isolates containing phenolic compounds compared with those made from protein isolates without soluble phenolic compounds. Conclusions: Removal of soluble phenolic compounds improved the functional and rheological properties of black bean protein isolates. Significance and novelty: As potential food ingredients, the functional properties of black bean protein isolates without soluble phenolic compounds were better compared with protein isolates with soluble phenolic compounds. [ABSTRACT FROM AUTHOR]

This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans.

The polyphenols and biological activities in whole black beans under Ca2+ pretreatment were studied. Metabolomics was used to identify the polyphenol metabolites, a total of 25 differential metabolites and 4 metabolic pathways were detected. In addition, Fourier Transform Infrared (FT-IR) and Ultraviolet–visible (UV–Vis) spectroscopy were used to characterize the polyphenol structure, free radical scavenging assays, enzyme inhibition experiments, and fluorescence spectroscopy were used to evaluate antioxidant capacity and hypoglycemic properties. The results showed that Ca2+ protected phenolic hydroxyl groups from substitution, reduced methoxylation and glycosylation of polyphenols. Moreover, Ca2+ enhanced antioxidant capacity by resisting oxidative damage, and enhanced hypoglycemic capacity by increasing the inhibitory activity of black bean polyphenols (BBPs) on starch digestive enzymes. These results preliminarily explored the antioxidant and hypoglycemic mechanisms of BBPs induced by Ca2+ from the viewpoint of metabolomics, and provided a theoretical basis for the enhancement of the functional properties of whole bean foods. • Ca2+ increased the biological activities of polyphenols in whole black beans. • 25 polyphenolic differential metabolites and 4 related pathways were identified. • Ca2+ maintained cell membrane integrity and prevented polyphenol solubilization. • Ca2+ could reduce polyphenol methylation and glycosylation to enhance bioactivity. [ABSTRACT FROM AUTHOR]

An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoids and isoflavones, were highly susceptible. A total of 197 and 210 differential metabolites were identified in both raw black beans and cooked and steamed black beans, respectively. Cooking reduced the cumulative content of amino acids, lipids, polyphenols, sugars, and nucleosides, whereas steaming reduced amino acid and lipid content, slightly increased polyphenol content, and significantly increased sugar and nucleoside content. Our results indicated that metabolic components were better retained during steaming than cooking. Heat treatment had the greatest impact on amino acids, followed by polyphenols, fatty acids, sugars, and vitamins, indicating that cooking promotes the transformation of most substances and the synthesis of a few. The results of this study provide a basis for further research and development of nutritional products using black beans.

Background and objectives: Dry bean milling has attracted interest due to the increased need for nonwheat ingredients available for food applications. The objective of this study was to examine the physical and flow properties of black bean flour produced using a variety of laboratory mills and mill settings. Findings: Flour from mills which utilized screens (cyclone mill, centrifugal mill, and hammer mill) showed significantly different characteristics than flour from mills without a screen (disk mill and stone mill). Geometric mean size of flour particles was negatively correlated with starch damage (r = −.92), L* (r = −.94), angle of repose (r = −.94), and angle of slide (r = −.80 to −.90, depending on surface material) and positively correlated with moisture content (r =.72) and loose bulk density (r =.72). Finely ground flour resulted in particles that tended to be less circular and more elongated and had high angles of repose and slide. Conclusions: Milling method significantly affected (p <.05) physical and flow properties of black bean flour. Significance and novelty: These findings can be used by food processors in selecting a milling method that favors the production of black bean flour with the desired physical properties. [ABSTRACT FROM AUTHOR]

Abstract Obesity and type 2 diabetes mellitus (T2DM) represent an epidemic and public health problem. Bioactive compounds from foods could be used as adjuvants in the prevention of these diseases. Processes such as solid‐state fermentation (SSF) have demonstrated to improve the release of bioactive compounds from food matrix. This project aimed to evaluate the effect of fermented black bean (Phaseolus vulgaris L.) phenolic compounds and protein hydrolysates on markers associated with obesity and T2DM. Twenty‐eight peptide sequences and 12 phenolic compounds were identified on black bean samples. From in silico assays, sequenced peptides showed theoretical binding energies up to −9.8 kcal/mol and phenolic compounds up to −10.1 kcal/mol for monoacylglycerol lipase. Protein hydrolysates from SSF 96 h (12 peptides) showed the potential to inhibit α‐amylase with inhibitory concentration 50 (IC50) 0.57 mg protein/ml and 5.55 mg protein/ml for α‐glucosidase. Phenolic compounds from SSF 48 h blocked α‐glucosidase IC50 0.353 mg GAE/ml. The antioxidant capacity was maintained in phenolic compounds after fermentation for 48 h and improved in the protein hydrolysates. Raw bean protein hydrolysates (0.1 mg protein/ml) presented the potential to inhibit lipid accumulation in 3T3‐L1 cell line (27.9%). SSF is a processing method for generating functional ingredients rich in bioactive compounds capable of acting on biological markers related to the treatment or prevention of obesity and T2DM.

BACKGROUND: Various foods are known to have beneficial effects on health when consumed whole; however, there is a trend towards preparing foods from processed ingredients, and it remains unclear whether the benefits of the whole food are retained. The purpose of this study was therefore to examine whether different processing techniques affect the lowering of cholesterol and the vascular effects of black beans (Phaseolus vulgaris L.). RESULTS: Beans were prepared by overnight soaking and boiling – the standard method – and by micronization, extrusion, or dehulling and boiling, and they were then fine milled. Beans prepared by the standard method were also coarse milled. These five materials were incorporated into semi‐purified diets (30% wt/wt) and fed to spontaneously hypertensive rats for 4 weeks. Body weight, blood pressure, and aorta morphology were unaltered by the diets. Fasting total cholesterol was significantly reduced in rats fed micronized beans compared with extruded beans (both fine‐milled) or the bean‐free diet, while boiling combined with coarse milling lowered low‐density lipoprotein (LDL) cholesterol. The lack of cholesterol lowering in rats fed extruded bean compared to micronized was not explained by the amount or composition of dietary fiber or resistant starch. Differences in the polyphenolic profile as determined by high‐performance liquid chromatography (HPLC) were also unable to explain the variations in cholesterol‐lowering capacity. CONCLUSION: The present study demonstrates that processing of black beans alters the health effects observed with the whole pulse, and suggests that products prepared with processed ingredients will need to be tested empirically to establish whether the biological effects are maintained in vivo. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background and Aims: Consuming pulses (dry beans, dry peas, chickpeas, lentils) over several weeks can improve vascular function and decrease cardiovascular disease risk; however, it is unknown whether pulses can modulate postprandial vascular responses. The objective of this study was to compare different bean varieties (black, navy, pinto, red kidney) and white rice for their acute postprandial effects on vascular and metabolic responses in healthy individuals.Methods and Results: The study was designed as a single-blinded, randomized crossover trial with a minimum 6 days between consumption of the food articles. Vascular tone (primary endpoint), haemodynamics and serum biochemistry (secondary endpoints) were measured in 8 healthy adults before and at 1, 2, and 6 h after eating ¾ cup of beans or rice. Blood pressure and pulse wave velocity (PWV) were lower at 2 h following red kidney bean and pinto bean consumption compared to rice and navy bean, respectively (p < 0.05). There was greater vasorelaxation 6 h following consumption of darker-coloured beans, as shown by decreased vascular tone: PWV was lower after consuming black bean compared to pinto bean, augmentation pressure was lower after consuming black bean compared to rice and pinto bean, and wave reflection magnitude was lower after consuming red kidney bean and black bean compared to rice, navy bean, and pinto bean (p < 0.05). LDL-cholesterol concentrations were lower 6 h after black bean consumption compared to rice (p < 0.05).Conclusion: Overall, red kidney and black beans, the darker-coloured beans, elicited a positive effect on the tensile properties of blood vessels, and this acute response may provide insight for how pulses modify vascular function. [ABSTRACT FROM AUTHOR]

In the absence of calibrated soil test and proper nutrient recommendations for crop growth, Haitian farmers suffer from suppressed and uneconomical yields. Thus, decisions made by farmers are mostly ineffective not only economically but also resulted on negative impacts on the soils. This mismanagement is also observed in the low level of crop yield in Haiti, especially black bean, where it recorded the lowest yield among the Caribbean nation in 2016, 660 kg ha−1. Other than the inappropriate nutrient management, smallholders also face a lack of resources (technical, human, and financial inputs) needed to increase crop production. Furthermore, soils in tropical and subtropical regions are known to be deficient in exchangeable potassium (K) due to fixation on clay and poor water management. Supplying sufficient K is vital for crop growth and quality characteristics and K deficiency typically becomes a limiting factor in crop production. To understand how black beans respond to K fertilization, a pot study was conducted with two different soils (Kenscoff, acidic and Cabaret, alkaline) in Haiti using a completely randomized block design, replicated four times with four K (0, 20, 40, and 60 kg K ha−1) rates. All treatments received 55 kg ha−1 of phosphorus (P). As a result, black beans in the alkaline soil recorded highest yield of 3053 kg ha−1, when no K was applied, Additional amount of K, when the soil already tested high, in fact, reduced K uptake by the plants. However, the acidic soil recorded optimum yield at 20 kg K ha−1. [ABSTRACT FROM AUTHOR]

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This study aims to compare the nutritional, functional and sensory properties of red lentils (Lens culinaris Medic.) and black beans (Phaseolus vulgaris L.). The input material was raw seeds of both kinds of legumes, which were subjected to a germination process under defined conditions and subsequently processed into a form of dried flakes. Basic nutritional parameters supplemented with determination of phytic acid, methionine and antioxidant activity were assayed in samples of non-germinated seeds and final products. Both final products obtained by germination and subsequent drying of legumes exhibited increase in energy, mainly in connection with increase in carbohydrate values. The content of fats and sugars did not change significantly. Saturated fatty acids increased significantly in germinated bean flakes, however, their value in the product is low, similar to red lentil chips. Also, legumes are a good source of protein and fibre. We also found a similar trend in the red lentil flakes and the black bean flakes. Both their protein content and amount of methionine together with fibre increased significantly. The decrease in antioxidant activity values was probably due to the thermal stress of the germinated seeds during steam stabilization and subsequent drying. Drying is a suitable way of preserving germinated seeds. Due to the effect of higher temperatures during the drying of germinated seeds, there are not only nutritional changes, but also sensory changes. By reducing the water content, the seeds acquire a brittle structure and are more easily digested. In our survey, sensory evaluation classed the product made of germinated red lentils as better than that of black beans. [ABSTRACT FROM AUTHOR]

Haiti experiences one of the lowest yields of black bean (Phaseolus vulgaris) in the world (660 Kg/ha), although is the most consumed among all kind of beans. This is primarily due to poor soil and agronomic management, improper balance of soil nutrients, and limited fertilizer applications, which can lead to malnutrition, ecosystem degradation, and food insecurity, common to developing countries. Phosphorous (P) remains one of the major limitations for black bean production in both lowland and upland areas of Haiti. Included in nucleic acids, P plays a large role in plant reproduction and grain production. When soil does not have enough P available, it impacts plant growth and enhances micronutrient deficiencies, which will affect the physiological maturity. To evaluate black bean growth and yield, a pot study was conducted with two different soils (Kenscoff, acidic and Cabaret, alkaline) in Haiti using a completely randomized block design, replicated four times with four P rates (0, 44, 55, and 66 Kg/ha). Black bean in the alkaline soil achieved its highest yield when 55 Kg/ha was applied, and the acidic soil reached its optimum yield with the application of 44 Kg/ha. High amount of fertilizer is needed to meet the crop requirements, particularly when soil test P is low, especially when P can be potentially fixed by Fe or Al (acidic soil) or by Ca (alkaline soil). This study contributes to the first step in optimizing black bean production through better interpretation and nutrient recommendation of soil tests for Haitian soils. [ABSTRACT FROM AUTHOR]

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

Copper oxide nanoparticles (CuO NPs) were synthesized by a green route using an aqueous black bean extract and characterized by XRD, FT-IR, XPS, Raman spectroscopy, DLS, TEM, SAED, SEM, and EDX. The synthesized CuO NPs were spherical in shape, and the XRD results show the average size of the NPs was ∼26.6 nm. The cytotoxic effect of the CuO NPs was determined by sulforhodamine-B assay. Mitochondria-derived reactive oxygen species (ROS) were increased and initiated lipid peroxidation of the liposomal membrane, which regulates several signaling pathways and influences the cytokinetic movements of cells. Mitochondrial fragmentation disruption assay confirmed the alteration in the mitochondrial structure after incubation with nanoparticles. In addition, clonogenic assay confirmed the inability of NPs incubated cancer cells to proliferate well. Our experimental results show that the CuO NPs can induce apoptosis and suppress the proliferation of HeLa cells.

In order to improve the hydrolysis rate of black soybean starch. The starch gelatinization temperature and the process of enzymatic hydrolysis of black soybean starch by a-amylase were optimized. The starch hydrolysis rate was used as an index to optimize the gelatinization temperature of black bean through single factor experiments and optimize the enzymatic hydrolysis of a-amylase through single factor and response surface methodology. The result was that 108 °C was the best gelatinization Temperature. The optimum conditions of a-amylase were as follows: Addition 33 μL of enzyme,pH6. 0,temperature of 69 °C,and time of 3 h. The best gelatinization temperature of black soybean starch was applied to black beans. Compared with the gelatinization temperature of 78 °C,the hydrolysis rate of starch of black soybeans at 108 °C was increased by 20. 2 ± 1. 1%. This process improved the utilization of black soybean. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) is associated with many of the health benefits attributed to dietary fiber. In this study, RS content was determined in black beans, pinto beans, and chickpeas freshly cooked and sampled at 15-min intervals for 90 min. A second set of black bean samples, cooked identically, was held at room temperature (25 °C) for a 24-h period prior to being assayed. The analysis showed that resistant starch levels fall sharply between 15 and 30 min of cooking before achieving a steady resistant starch concentration of approximately 4 g/100 g of sample dry weight. Beans allowed to sit at 25 °C showed similar behavior, but had increased levels of resistant starch after leveling off (approximately 5 g/100 g dry weight). A texture analysis of black beans was also completed along with resistant starch analyses for pinto beans and chickpeas to provide additional results that contributed to the overall conclusions. Pinto beans had slightly higher levels of resistant starch at each time interval, but followed a pattern similar to black beans. Chickpeas had low levels of resistant starch initially and expressed little change as cooking time increased. After 60 min of cooking, all bean samples had between 3 and 5 g of resistant starch per 100 g. In order to maximize dietary consumption of RS, a cooling period for cooked legumes is advisable.

The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of Détente Instantanée Contrôlée) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23−29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4−14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.

Edible legume seeds, such as lentils, have been shown to modulate the structural and functional properties of hypertensive blood vessels, however, the effects of dried beans have not been similarly evaluated. To determine whether beans could attenuate hypertension-induced vascular changes (remodeling and stiffness) in relation to their phytochemical content, spontaneously hypertensive rats (SHR) were fed diets containing black beans (BB; high phytochemical content as indicated by their dark seed coat colour) or navy (white) beans (NB; low phytochemical content) for eight weeks. An additional follow-up phase was included to determine how long the alterations in vascular properties are maintained after bean consumption is halted. Assessments included blood pressure (BP), pulse wave velocity (PWV), vessel compliance (small-artery) and morphology (large-artery), and body composition. Neither BBs nor NBs altered BP or PWV in SHR. SHR-BB demonstrated greater medial strain (which is indicative of greater elasticity) at higher intraluminal pressures (80 and 140 mmHg) compared to SHR-NB. BB consumption for 8 weeks enhanced vascular compliance compared to SHR-NB, as demonstrated by a rightward shift in the stress−strain curve, but this improvement was lost within 2 weeks after halting bean consumption. BB and NB increased lean mass after 8 weeks, but halting BB consumption increased fat mass. In conclusion, regular consumption of BBs may be appropriate as a dietary anti-hypertensive strategy via their positive actions on vascular remodeling and compliance.

The use of arbuscular mycorrhizal fungi (AMF) as biofertilizers has proven successful in boosting the yield and nutritional quality of a variety of crops. AMF associate with plant roots and exchange soil nutrients for photosynthetically derived C in the form of sugars and lipids. Past research has shown that not all AMF species are equal in their benefit to nutrient uptake and crop health, and that the most beneficial AMF species appear to vary by host species. Although an important human food staple, especially in developing regions where nutrient deficiency is a prevalent threat to public health, little work has been done to test the effectiveness of AMF in enhancing the nutritional quality of common bean ( Phaseolus vulgaris L. ). Therefore, our objective was to determine the most beneficial AMF species for inoculation of this important crop. We inoculated black beans ( Phaseolus vulgaris black turtle beans) with eight individual AMF species and one mixed species inoculum in an outdoor pot trial over 3 months and assessed the extent to which they altered yield, mineral nutrient and anthocyanin concentration of seeds and leaf tissues. Despite seeing no yield effects from inoculation, we found that across treatments percent root length colonized by AMF was positively correlated with plant tissue P, Cu, and Zn concentration. Underlying these broad benefits, seeds from plants inoculated with three AMF species, Claroideoglomus claroideum (+15%), Funneliformis mosseae (+13%), and Gigaspora rosea (+11%) had higher P concentration than non-mycorrhizal plants. C. claroideum also increased seed potassium (K) and copper (Cu), as well as leaf aluminum (Al) concentration making it a promising candidate to further test the benefit of individual AMF species on black bean growth in field trials., Competing Interests: The authors declare no conflicts of interest., (© 2023 The Authors. Plant‐Environment Interactions published by New Phytologist Foundation and John Wiley & Sons Ltd. This article has been contributed to by U.S. Government employees and their work is in the public domain in the USA.)

The enriched levels of nondigestible fermentable carbohydrates and phenolic compounds found in common beans can exert immunomodulatory effects within the colon that improve gut health and mitigate the severity of colitis-associated inflammatory pathology. Prior to acute colitis onset, C57Bl/6 mice were prefed isocaloric 20% cooked navy bean (NB) or black bean (BB) diets for 3 weeks and switched to control basal diet (BD) 24 h prior to colitis induction via 5-day exposure to dextran sodium sulfate (2% w/v in drinking water)+3 days of fresh water. The severity of the acute colitis phenotype was attenuated by bean prefeeding, evidenced by reduced colon tissue inflammatory transcription factor activation (NFκB, STAT3) and inflammatory mediator levels in the colon (IL-1β, IL-6, IL-18 and MCP-1) and serum (TNFα, IL-6, IL-1β, MCP-1) versus BD (P≤.05). Additionally, biomarkers of enhanced wound repair responses were increased by bean prefeeding including colon tissue protein levels of IL-22, IL-27 and activated (i.e., GTP-bound) Cdc42 and Rac1 versus BD (P≤.05). mRNA expressions of genes involved in normal colonic epithelial function and the promotion of epithelial barrier integrity, defense and/or restitution and wound closure including MUC1, RELMβ, IgA and REG3γ were all increased in NB and BB prefed mice versus BD (P≤.05). Collectively, bean supplementation prior to colitis induction (i.e., mimicking disease relapse) primes the colonic microenvironment to attenuate the severity of the colitis inflammatory phenotype and maintain aspects of epithelial barrier function. [ABSTRACT FROM AUTHOR]

BACKGROUND Texture is a major quality parameter for the acceptability of canned whole beans. Prior knowledge of this quality trait before processing would be useful to guide variety development by bean breeders and optimize handling protocols by processors. The objective of this study was to evaluate and compare the predictive power of visible and near infrared reflectance spectroscopy (visible/NIRS, 400-2498 nm) and hyperspectral imaging (HYPERS, 400-1000 nm) techniques for predicting texture of canned black beans from intact dry seeds. Black beans were grown in Michigan (USA) over three field seasons. The samples exhibited phenotypic variability for canned bean texture due to genetic variability and processing practice. Spectral preprocessing methods (i.e. smoothing, first and second derivatives, continuous wavelet transform, and two-band ratios), coupled with a feature selection method, were tested for optimizing the prediction accuracy in both techniques based on partial least squares regression (PLSR) models. RESULTS Visible/NIRS and HYPERS were effective in predicting texture of canned beans using intact dry seeds, as indicated by their correlation coefficients for prediction ( Rpred) and standard errors of prediction (SEP). Visible/NIRS was superior ( Rpred = 0.546-0.923, SEP = 7.5-1.9 kg 100 g−1) to HYPERS ( Rpred = 0.401-0.883, SEP = 7.6-2.4 kg 100 g−1), which is likely due to the wider wavelength range collected in visible/NIRS. However, a significant improvement was reached in both techniques when the two-band ratios preprocessing method was applied to the data, reducing SEP by at least 10.4% and 16.2% for visible/NIRS and HYPERS, respectively. Moreover, results from using the combination of the three-season data sets based on the two-band ratios showed that visible/NIRS ( Rpred = 0.886, SEP = 4.0 kg 100 g−1) and HYPERS ( Rpred = 0.844, SEP = 4.6 kg 100 g−1) models were consistently successful in predicting texture over a wide range of measurements. CONCLUSION Visible/NIRS and HYPERS have great potential for predicting the texture of canned beans; the robustness of the models is impacted by genotypic diversity, planting year and phenotypic variability for canned bean texture used for model building, and hence, robust models can be built based on data sets with high phenotypic diversity in textural properties, and periodically maintained and updated with new data. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

In this study, we determined the changes in chemical components and metabolites of raw- and boiled-black beans before and after digestion using ultra performance liquid chromatography plus Q-Exactive mass spectrometry, and investigated the effects of boiling processing on the nutritional components of black beans through in vitro simulated digestion experiments. We characterized 557 and 565 chemical components of raw and boiled black beans, respectively, and after digestion we characterized 647 and 630 chemical components and metabolic fractions of for raw and boiled black beans, respectively. Raw black beans increased by 3, 2, and 1 for amino acids, sugars, and lipids, respectively, after boiling processing. Moreover, boiling reduced the number of antinutritional factors (1 glycoside and 4 saponins) to some extent, and in vitro simulated digestion experiments revealed that amino acids, nucleotides, and sugars in black beans are more easily digested and absorbed after boiling. This study provides a theoretical basis for validating an effective processing method for black beans and can serve as a basic reference for the nutritional development of bean products. [Display omitted] • Boiling process reduced four saponins and one sugar anti-nutritional factor in black beans. • Nutrients in boiled black beans are more suitable for human digestion and absorption. • Boiling processing increased the nutritional value of black beans to a certain extent. • Amino acids, sugars and lipids in boiled black beans increased by 3, 2 and 1, respectively. [ABSTRACT FROM AUTHOR]

Niemann-Pick C1 like-1 (NPC1L1) mediates cholesterol absorption at the apical membrane of enterocytes through a yet unknown mechanism. Bean, pea, and lentil proteins are naturally hydrolyzed during digestion to produce peptides. The potential for pulse peptides to have high binding affinities for NPC1L1 has not been determined. In this study, in silico binding affinities and interactions were determined between the N-terminal domain of NPC1L1 and 14 pulse peptides (5≥ amino acids) derived through pepsin-pancreatin digestion. Peptides were docked in triplicate to the N-terminal domain using docking program AutoDock Vina, and results were compared to those of ezetimibe, a prescribed NPC1L1 inhibitor. Three black bean peptides (-7.2 to -7.0 kcal/mol) and the cowpea bean dipeptide Lys-Asp (-7.0 kcal/mol) had higher binding affinities than ezetimibe (-6.6 kcal/mol) for the N-terminal domain of NPC1L1. Lentil and pea peptides studied did not have high binding affinities. The common bean peptide Tyr-Ala-Ala-Ala-Thr (-7.2 kcal/mol), which can be produced from black or navy bean proteins, had the highest binding affinity. Ezetimibe and peptides with high binding affinities for the N-terminal domain are expected to interact at different locations of the N-terminal domain. All high affinity black bean peptides are expected to have van der Waals interactions with SER130, PHE136, and LEU236 and a conventional hydrogen bond with GLU238 of NPC1L1. Due to their high affinity for the N-terminal domain of NPC1L1, black and cowpea bean peptides produced in the digestive track have the potential to disrupt interactions between NPC1L1 and membrane proteins that lead to cholesterol absorption. [ABSTRACT FROM AUTHOR]

Copper oxide nanoparticles (CuO NPs) were synthesized by a green route using an aqueous black bean extract and characterized by XRD, FT-IR, XPS, Raman spectroscopy, DLS, TEM, SAED, SEM, and EDX. The synthesized CuO NPs were spherical in shape, and the XRD results show the average size of the NPs was ∼26.6 nm. The cytotoxic effect of the CuO NPs was determined by sulforhodamine-B assay. Mitochondria-derived reactive oxygen species (ROS) were increased and initiated lipid peroxidation of the liposomal membrane, which regulates several signaling pathways and influences the cytokinetic movements of cells. Mitochondrial fragmentation disruption assay confirmed the alteration in the mitochondrial structure after incubation with nanoparticles. In addition, clonogenic assay confirmed the inability of NPs incubated cancer cells to proliferate well. Our experimental results show that the CuO NPs can induce apoptosis and suppress the proliferation of HeLa cells. [ABSTRACT FROM AUTHOR]