Effect of different heat treatments on the antinutritional activity of Phaseolus vulgaris (variety Ojo de Cabra) lectin

Ojo de Cabra bean lectin was partially characterized, and the nutritive value of raw and heat-processed beans were investigated in relation to this compound. The lectin purified by affinity chromatography on immobilized fetuin presented two bands of about 30 kDa in SDS-PAGE. It had an unusual high h...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1991-09, Vol.39 (9), p.1627-1630
Main Authors: Almeida, Nelson G, Calderon de la Barca, Ana M, Valencia, Mauro E
Format: Article
Language:English
Subjects:
Biological and medical sciences
CALIDAD PROTEICA
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
LECTINA
LECTINE
PHASEOLUS VULGARIS
QUALITE PROTEIQUE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:Ojo de Cabra bean lectin was partially characterized, and the nutritive value of raw and heat-processed beans were investigated in relation to this compound. The lectin purified by affinity chromatography on immobilized fetuin presented two bands of about 30 kDa in SDS-PAGE. It had an unusual high hemagglutinating capacity, and it was inhibited by fetuin and galactose. The lectin activity decreased 84% by dry heating and 99.8% by cooking. Although biological values of cooked beans were similar to those of other beans, toasting affected the PER and weight of rats, but not the NPR. Raw beans were highly toxic; 33% of animals died at 10 days. The NPR value was negative, and this group lost more weight than the N-free diet group. The histological examination revealed that the dietary lectin was bound to the mucosal surface coat of the duodenum and jejunum
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00009a018