title: Relationship between content and intake of bean polyphenolics and protein digestibility in humans.
abstract: The purpose of this study was to determine the effect of bean polyphenolics on bean protein digestibility in humans. Steam pressure cooking decreased tannic acid in beans by: 38.2 (white), 23.9 (red), 38.5 (white:black mixture, 50:50), 20.5 (Ipala black) and 44.4% (Jalpatagua black). The reduction in catechin was: 57.5, 97.6, 83.0, 78.7 and 88.4%, respectively. The content of tannic acid in dried cooked beans was: 284.9 in white, 834.5 in red, 620.2 in the white:black mixture, 1,021 in Ipala black and 1,009 mg/100 g in the Jalpatagua black bean. These percentages correlate significantly with fecal nitrogen (r = 0.29, p less than 0.05). Catechin of the dried cooked beans was 7.5 in white, 27.4 in red, 25.4 in the white:black mixture (50:50), and 60.1 and 55.5 mg/100 g in each of the black cultivars, and correlated significantly with fecal nitrogen (r = 0.34, p less than 0.01), absorbed nitrogen (r = -0.37, p less than 0.01) and protein digestibility (r = -0.35, p less than 0.01). It was concluded that one of the factors that reduces bean protein digestibility is the polyphenlic compound.
authors.affiliation: Institute of Nutrition of Central America and Panama, Guatemala City, Guatemala.
authors.forename: R
authors.initials: R
authors.lastname: Bressani
authors.forename: E
authors.initials: E
authors.lastname: Hernandez
authors.forename: J E
authors.initials: JE
authors.lastname: Braham
mesh_terms: D000328:Adult; D002392:Catechin / Q000032:analysis*; D003296:Cooking; D004063:Digestion; D007887:Fabaceae / Q000032:analysis*; D005243:Feces / Q000032:analysis; D006801:Humans; D047348:Hydrolyzable Tannins / Q000032:analysis*; D008297:Male; D009584:Nitrogen / Q000032:analysis; D014674:Plant Proteins, Dietary / Q000378:metabolism*; D010946:Plants, Medicinal; D012044:Regression Analysis; D013634:Tannins / Q000032:analysis*
chemical_list: D047348:Hydrolyzable Tannins; D014674:Plant Proteins, Dietary; D013634:Tannins; D002392:Catechin; D009584:Nitrogen