The inhibitory effect of albumin extracts from white beans (Phaseolus vulgaris L.) on in vitro iron and zinc dialysability: role of phytic acid |
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| Affiliation: | 1. Istituto Nazionale della Nutrizione, Via Ardeatina 546, 00178 Roma, Italy;2. Institute of Nutritional Physiology, Engesserstrasse 20, Karlsruhe, Germany;1. College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon S7N 5A8, Saskatchewan, Canada;2. Advanced IRP Program, Walter Murray Collegiate, Saskatoon, 1905 Preston Ave S, Saskatoon S7J 2E7, Saskatchewan, Canada;3. Department Animal Nutrition, The University of Agriculture Peshawar, Pakistan;4. Tianjin Agricultural University, 22 Jinjin Road, Tianjin 300384, China;1. Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, MD 20899, USA;2. Department of Polymer Engineering, The University of Akron, Akron, OH, 44325, USA;3. Institute of Chemistry, Chinese Academy of Sciences, Beijing, 100190, China;1. Radiation Technology Centre, Biotechnology and Nuclear Agriculture Research Institute. Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, Accra, Ghana;2. Department of Physics, University of Ghana, Legon, Accra, Ghana;3. Crop Research Institute, Council for Scientific and Industrial Research, P.O. BOX 3785, Kumasi, Ghana;1. Graduate Program in Food Engineering, Department of Chemical Engineering, Federal University of Paraná, Av. Francisco Hoffmann dos Santos, s.n., CEP 81531-980, Curitiba, PR, Brazil;2. Graduate Program in Food Technology (PPGTA), Federal University of Technology – Paraná, Via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil;3. Technology Center, Department of Chemical Engineering, State University of Maringá, Av. Colombo, 5790 – Bloco D90, Zona 787020-900, Maringá, PR, Brazil;1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, 310058, China;2. Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, 750021, China;3. Department of Food Science and Technology, Ocean College, Zhejiang University of Technology, Hangzhou, 310014, China;4. Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY, 12180, USA |
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| Abstract: | The role of phytic acid in determining iron and zinc dialysability in albumin extracts from raw, cooked and cooked/dephytinized white beans, has been investigated. Albumin extract from raw beans was characterized by high iron (19mg/100g), zinc (6.9mg/100g) and phytic acid (11.5μmol g−1) contents and a low mineral dialysablity (Fe 0.48%, Zn 2.5%). Cooking did not influence the mineral dialysability from beans but significantly increased the dialysability of iron (1%, p < 0.001) and zinc (5.3%, p < 0.001) from the albumin extract. Slight modifications in the composition of inositol phosphates after cooking, both in beans and in albumin extract, were observed. The improvement in iron and zinc dialysability from cooked/dephytinized samples was strictly dependent on the residual IP(6 + 5) (inositol hexa + pentaphosphates) content. Compared to cooked beans, in cooked/dephytinized bean a reduction of IP(6 + 5) of 49% led to an increase of the iron and zinc dialysability (29% p < 0.05 and 42%, p < 0.001, respectively). Albumin extract from this sample showed a reduction of 58% in iron and of 45% in zinc content, an almost complete reduction in IP(6 + 5) content (0.6 μmol g−1) and a strong increase in the iron and zinc dialysability. The albumin digests showed peptides of similar MW profiles but of different amino acid compositions. In particular, in peptides which derived from digestion of albumin extracted from cooked/dephytinized beans, a strong increase in cysteine content was found, indicating that, after the disruption of phytate-mineral-protein complexes cysteine-rich fragments were released. The study indicates that phytic acid is responsible for the low iron and zinc dialysability from the albumin bean fraction and indicates the significance of the amino acid composition of the protein digestion products for the enhancement of mineral dialysability. |
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