ความสามารถของถั่วชนิดต่าง ๆ ในการต้านอนุมูลอิสระและส่งเสริมการเจริญเติบโตของแบคทีเรียแลคโตบาซิลลัส
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Published:
Apr 4, 2018
Keywords:
bean antioxidant capacity resistant starch Lactobacillus
Main Article Content
Abstract
Functional properties on health benefit of eight kinds of beans (Black gram bean, Mung bean, Red kidney bean, Soybean, Navy bean, Azuki bean, Black soybean and Red bean) were studied for antioxidant capacity (DPPH radical-scavenging method, ABTS radical cation decolorization assay, total phenolic and anthocyanins content) and the synergistic effects of probiotic microorganism growth (Lactobacillus acidophilus TISTR 450, L. bulgaricus TISTR 451, and L. casei TISTR 453) (turbidimetrically, probiotic cell count and resistant starch content). The result showed that the colored beans have more antioxidant efficiency than the non-colored beans. Especially, black gram bean and red kidney bean were found to have the highest capacity compared to the other beans. When synergistic effects of probiotic Lactobacillus sp. growth such as L. acidophilus TISTR 450, L. bulgaricus TISTR 451 and L. casei TISTR 453 were studied, the result found that three probiotics could use the different carbon-source from each bean. Azuki bean and red kidney bean exhibited the highest synergistic effect of probiotic growth according to the high level of resistant starch content.
Keywords: bean; antioxidant capacity; resistant starch; Lactobacillus
Article Details
Section
Biological Sciences
References
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[2] Lansky, E.P. and Newman, R.A., 2007, Punica granatum (pomegranate) and its potential for prevention and treatment of inflammation and cancer, J. Ethnophamacol. 19: 177-206.
[3] Alvira, D., Yeste-Velasco, M., Folch, J., Verdaguer, E., Canudas, A.M., Pallas, M. and Camins, A., 2007, Comparative analysis of the effects of resveratrol in two apoplotic models: Inhibition of complex I and potassium deprivation in cerebellar neurons, Neurosci. 147: 746-756.
[4] Sun, S.W., Yu, H.Q., Zhang, H., Zheng, Y.L., Wang, J.J. and Luo, L., 2007, Quercetin attenuates spontaneous behavior and spatial memory impairment in D-galactose-treated mice by increasing brain antioxidant capacity, Nutr. Res. 27: 169-175.
[5] Aryana, K.J. and McGrew, P., 2007, Quality attributes of yogurt with Lactobacillus casei and various prebiotics, LWT-Food Sci. Technol. 40: 1808-1814.
[6] Prescott, S.L. and Bjorksten, B., 2007, Probiotics for the prevention or treatment of allergic diseases, J. Allergy Clin. Immunol. 120: 255-262.
[7] Dai, Z., Su, D., Zhang, Y., Sun, Y., Hu, B., Ye, H., Jabbar, S. and Zeng, X., 2014, Immunomodulatory activity in vitro and in vivo of Verbascose from mung bean (Phaseolus aureus), J. Agric. Food Chem. 62: 10727-10735.
[8] Oomah, B.D., Corbe, A. and Balasubra-manian, P., 2010, Antioxidant and anti-inflamatory activities of bean (Phaseolus vulgaris L.) hulls, J. Agric. Food Chem. 58: 8225-8230.
[9] Elizabeth, R.N., Annete, H., Francisco, G.R., Javier, I.F., Graciela, Z. and Alberto, G.J., 2007, Antioxidant and antimutagenic activity of phenolic compounds in three different colour groups of common bean cultivars (Phaseolus vulgaris), Food Chem. 103: 521-527.
[10] Martinez, A.C., Pina, G.L. and Oomah, B.D., 2002, Antioxidant activity in common beans (Phaseolus vulgaris L.), J. Agric. Food Chem. 50: 6975-6980.
[11] Nahashon, S.N., Nakaue, H.S. and Mirosh, L.W., 1996, Performance of single comb white leghorn fed a diet supplemented with a live microbial during the growth and egg laying phases, Anim. Feed Sci. Technol. 57: 25-38.
[12] Su, P., Henriksson, A. and Mitchell, H., 2007, Selected prebiotics support the growth of probiotic mono-cultures in vitro, Anaerobe 13: 134-139.
[13] Carrera, E.C., Cruz, A.C., Guerrero, L.C. and Ancona, D.B., 2007, Effect of pyrodextrinization on available starch content of Lima bean (Phaseolus lunatus) and cowpea (Vigna unguiculata) starches, Food Hydrocoll. 21: 472-479.
[14] Tachibana, Y., Kikuzaki, H., Lajis, N.H. and Nakatani, N., 2001, Antioxidative activity of carbazoles from Murraya koenigii leaves, J. Food Eng. 80: 1255-1260.
[15] Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M. and Evans, C.R., 1999, Antioxidant activity applying an improved ABTS radical cation decolorization assay, Free Radic. Biol. Med. 26: 1231-1237.
[16] Li, H.B., Cheng, K.W., Wong, C.C., Fan, K.W., Chen, F. and Jiang, Y., 2007, Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae, Food Chem. 102: 771-776.
[17] Fuleki, T. and Francis, F.J., 1968, Quantitative methods for anthocyanins. 1. Extraction and determination of total anthocyanin in cranberries, J. Food Sci. 33: 72-77.
[18] AOAC, 1998, Bacteriological Analytical Manual, 8th Ed., Association of Official Analytical Chemists, Gaithersburg, M.D.
[19] Madhujith, T. and Shahidi, F., 2005, Antioxidant potential of pea beans (Phaseolus vulgaris L.), J. Food Sci., 70(Nr.1): S85-90.
[20] Segev, A., Badani, H., Galili, L., Hovav, R., Kapulnik, Y., Shomer, I. and Galili, S., 2011, Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L.) as affected by soaking and cooking conditions, Food Nutr. Sci. 2: 724-730.
[21] Yoshida, K., Sato, Y., Okuno, R., Kameda, K., Isobe, M. and Kondo, T., 1996, Structural analysis and measurement of anthocyanins from colored seed coats of Vigna, Phaseolus and Glycine Legumes, Biosci. Biotech. Biochem. 60: 589-593.
[22] Fabroni, S., Ballistreri, G., Amenta, M., Romeo, F.V. and Rapisarda, P., 2016, Screening of the anthocyanin profile and in vitro pancreatic lipase inhibition by anthocyanin-containing extracts of fruits, vegetables, legumes and cereals, J. Sci. Food Agric. 96: 4713-4723.
[23] Beninger, C.W. and Hosfield, G.L., 2003, Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from Phaseolus vulgaris L. seed coat color genotypes, J. Sci. Food Agric. 51: 7879-7883.
[24] Bird, A.R., Conlon, M.A., Christophersen, C.T. and Topping, D.L., 2010, Resistant starch, large bowel fermentation and broader perspective of prebiotics and probiotics, Benef. Microbes. 1: 423-431.
[25] Reddy, C.K., Suriya, M. and Haripriya, S., 2013, Physico-chemical and functional properties of resistant starch prepared from red kidney beans (Phaseolus vulgaris L.) starch by enzymatic method, Carbohydr. Polym. 95: 220-226.
[26] Dangsungnoen, P., Moongngam, A. and Deeseenthum, S., 2012, Comparison of resistant starch content and survival of Lactobacillus spp. On four different sources of resistant starch, In Proceeding of 2012 International Conference on Life Science and Engineering, Singapore.
[27] Gänzle, M.G. and Follador, R., 2012, Metabolism of oligosaccharides and starch in lactobacilli: A review, Front. Microbiol. 3: 1-15.