Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids
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(2020) 2:25
Food Production, Processing and Nutrition
RESEARCH
Open Access
Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids Priscila L. S. Alves* , Jose De J Berrios, James Pan and Wallace H. Yokoyama
Abstract Hypolipidemic and anti-obesity properties of extruded black, pinto and white beans were examined in male Syrian hamsters fed high fat diets for 3 weeks. The efficiency and effectiveness of extruder processing to eliminate heatlabile antinutrients were also determined. Hamsters fed a high fat diet containing 40% extruded black beans gained the same amount of weight as animals on a low-fat chow diet (based on AIN-93G). Total plasma cholesterol of the hamsters fed bean flour- based diets tended to be lower, ranging between 298 and 356 mg/dL, compared to 365 mg/dL for the control group and total and free liver cholesterol was about 50 and 33% lower, respectively, in the livers (freeze-dried) of hamsters fed the black turtle bean (BB) and pinto bean (PB) diets. The nitrogen content of the feces from hamsters fed the PB and white bean (WB) diets were 2.6x higher than the control and the excretion of deoxycholic acid (DCA) and lithocholic acid (LCA) was higher in all legume fed hamsters The results show that extrusion efficiently and economically reduces anti-nutritive factors that inhibit the digestion and absorption of proteins and carbohydrates. Keywords: Beans, Extrusion, Anti-obesity, Bile acid, Mice
Introduction Diets high in plant foods have been associated with improved health (Petersen et al. 2017). Legumes, including dry beans are considered a low fat (1–6%), high protein (20–25%), and high dietary fiber (15–30%) and have a low glycemic index (Asif et al. 2013; Mojica et al. 2015) that may reduce caloric intake when substituted for high fat foods (McCrory et al. 2010). In the U.S., a country impacted by obesity, the U.S. Dry Bean Council estimates consumption at 7.5 lb./yr in 2019 and it has remained constant at about 6–8 lb./yr over the past 20 years (USDA ERS Oct 9, 2012). This is far below the recommended ½ c-eq/week (67.6 lb./yr) recommended by a panel of nutrition experts (U.S. Department of Health and Human Services 2005). Whereas bean * Correspondence: [email protected] Agricultural Research Service, United States Department of Agriculture, Healthy Processed Foods Research, Western Regional Research Center, 800 Buchanan St., Albany, CA 94710, USA
consumption is low in the U.S., pulses, such as chickpeas (Cicer arietinum L.) and the common bean (Phaseolus vulgaris L.), are staple foods in many countries (Alajaji and El-Adawy 2006;Al-Numair et al. 2009; Xu and Chang 2008). In developing countries, the contribution of pulses to energy intake is second only to that of cereal grains (Juliano 1999; Siddiq and Uebersax 2012). Pinto beans are the most consumed beans in the U.S., accounting for about 47% of total dry bean consumption. Uncooked or improperly cooked pulses contain significant levels of antinutritive factors including trypsin a
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