Molybdenum and Copper in Four Varieties of Common Bean (Phaseolus vulgaris): New Data of Potential Utility in Designing Healthy Diet for Diabetic Patients

Experimental evidence indicates that diabetic patients and individuals with impaired copper homeostasis could be at risk of molybdenum toxicity. A self-administered food frequency questionnaire revealed that in central Mexico, diabetic patients with severe complications tend to consume beans more of...

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Bibliographic Details
Published in:Biological trace element research 2015-02, Vol.163 (1-2), p.244-254
Main Authors: Ojeda, Armando Gómez, Wrobel, Kazimierz, Escobosa, Alma Rosa Corrales, Elguera, Julio César Torres, Garay-Sevilla, Ma. Eugenia, Wrobel, Katarzyna
Format: Article
Language:English
Subjects:
Beans
Bioavailability
Biochemistry
Biomedical and Life Sciences
Biotechnology
Copper
Copper - analysis
Diabetes
Diabetes Mellitus - diet therapy
Diet
Enzymolysis
Feeding Behavior
Female
Food Analysis
Health
Humans
Life Sciences
Male
Mexico
Molybdenum
Molybdenum - analysis
Nutrition
Oncology
Patients
Phaseolus - chemistry
Phaseolus vulgaris
Surveys and Questionnaires
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Summary:Experimental evidence indicates that diabetic patients and individuals with impaired copper homeostasis could be at risk of molybdenum toxicity. A self-administered food frequency questionnaire revealed that in central Mexico, diabetic patients with severe complications tend to consume beans more often than individuals with less advanced disease. Four varieties of Phaseolus vulgaris were comparatively evaluated as the dietary sources of two elements; the results showed molybdenum concentration decreasing in the order peruvian > pinto > mayflower > black, whereas for copper, the order was peruvian > pinto ∼ black > mayflower. The two elements were determined in pre-soaking water, cooked legumes, and broth obtained in cooking procedure; an in vitro gut model was also applied to assess potentially bioavailable fraction of both elements in cooked beans. The results indicated that the black variety would be the healthiest bean choice for diabetic patients and individuals susceptible to Mo toxicity. Relatively low total molybdenum was found in this variety (2.9 ± 1.4 versus 4.3–10.9 μg g −1 in other types), element availability was also low (15 % in supernatant from enzymolysis, 24.9 % in combined broth + supernatant fractions), and the molar ratio of Cu/Mo was the highest among four types (41, versus Cu/Mo
ISSN:0163-4984
1559-0720
DOI:10.1007/s12011-014-0191-5