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Please use this identifier to cite or link to this item:
http://hdl.handle.net/2239/31316
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| Title: | Kaempferol in Red and Pinto Bean Seed (Phaseolus vulgaris L.) Coats Inhibits Iron Bioavailability Using an in Vitro Digestion/Human Caco-2 Cell Model. |
| Authors: | Hu, Y.
Cheng, Z.
Heller, L.I.
Krasnoff, S.B.
Glahn, R.P.
Welch, R.M.
USDA, ARS |
| Keywords: | astragalin
white beans
pinto beans
red beans
kaempferol
black beans
flavonoids
testa
quercitrin
bioavailability
nutrient availability
in vitro digestion
iron
iron absorption
intestinal mucosa
cell lines
intestinal absorption |
| Issue Date: | 17-Oct-2007 |
| Description: | Four different colored beans (white, red, pinto, and black beans) were investigated for factors affecting iron bioavailability using an in vitro digestion/human Caco-2 cell model. Iron bioavailability from whole beans, dehulled beans, and their hulls was determined. The results show that white beans contained higher levels of bioavailable iron compared to red, pinto, and black beans. These differences in bioavailable iron were not due to bean-iron and bean-phytate concentrations. Flavonoids in the colored bean hulls were found to be contributing to the low bioavailability of iron in the non-white colored beans. White bean hulls contained no detectable flavonoids but did contain an unknown factor that may promote iron bioavailability. The flavonoids, kaempferol and astragalin (kaempferol-3-O-glucoside), were identified in red and pinto bean hulls via HPLC and MS. Some unidentified anthocyanins were also detected in the black bean hulls but not in the other colored bean hulls. Kaempferol, but not astragalin, was shown to inhibit iron bioavailability. Treating in vitro bean digests with 40, 100, 200, 300, 400, 500, and 1000 micromolar kaempferol significantly inhibited iron bioavailability (e.g., 15.5% at 40 micromolar and 62.8% at 1000 micromolar) in a concentration-dependent fashion. Thus, seed coat kaempferol was identified as a potent inhibitory factor affecting iron bioavailability in the red and pinto beans studied. Results comparing the inhibitory effects of kaempferol, quercitrin, and astragalin on iron bioavailability suggest that the 3',4'-dihydroxy group on the B-ring in flavonoids contributes to the lower iron bioavailability. |
| URI: | http://seekspace.resip.ac.cn/handle/2239/31316 |
| Other Identifiers: | http://seekspace.resip.ac.cn/handle/10113/601 |
| Appears in Collections: | 网络开放学术资源
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