Phaseolin in vitro pepsin digestibility: role of acids and phenolic compounds.
Great Northern bean (Phaseolus vulgaris L.) phaseolin proteolysis at 37 degrees C, varying HCl concentrations (10 mM to 1 M), phaseolin:pepsin ratios ranging from 5:1 to 100:1 (w/w), and incubation times up to 24 h was investigated. The results suggest that phaseolin is not resistant to in vitro pepsin hydrolysis. At a phaseolin-to-pepsin ratio of 100:1 (w/w), native phaseolin was completely digested in 24 h when incubated in 50 mM HCl, while heat-denatured phaseolin (30 min at 100 degrees C, boiling water bath) was digested in 1 h under similar conditions. When incubated at 37 degrees C for 24 h, acid alone, even at as low a concentration as 10 mM, caused a partial breakdown of native phaseolin. The degree of phaseolin hydrolysis by HCl was dependent on the acid concentration used. The rate of native phaseolin hydrolysis increased with increasing HCl concentration rather than pepsin concentration. Common food acids were able to partially hydrolyze phaseolin. Among the food acids tested, oxalic acid was the most effective in hydrolyzing phaseolin. Spectroscopic studies revealed a significant change in secondary and tertiary structures when native phaseolin was incubated in dilute HCl. None of the tested phenolic compounds adversely affected phaseolin hydrolysis by pepsin.
Department of Nutrition, Food & Exercise Sciences, College of Human Sciences, Florida State University, Tallahassee, Florida 32306-1493, USA.
Mahesh
M
Venkatachalam
Shridhar K
SK
Sathe
D002845:Chromatography; D002942:Circular Dichroism; D004063:Digestion; D015180:Electrophoresis, Gel, Two-Dimensional; D004591:Electrophoresis, Polyacrylamide Gel; D005504:Food Analysis; D005744:Gastric Acid; D006358:Hot Temperature; D006851:Hydrochloric Acid / Q000737:chemistry / Q000494:pharmacology*; D006868:Hydrolysis; D019815:Oxalic Acid / Q000737:chemistry; D010434:Pepsin A / Q000378:metabolism*; D010636:Phenols / Q000494:pharmacology*; D010940:Plant Proteins / Q000737:chemistry / Q000378:metabolism*; D011487:Protein Conformation; D011489:Protein Denaturation; D013056:Spectrophotometry, Ultraviolet
D010636:Phenols; D010940:Plant Proteins; C048826:phaseolin protein, Phaseolus vulgaris; D019815:Oxalic Acid; D010434:Pepsin A; D006851:Hydrochloric Acid