Variation of the phenolic composition and a-glucosidase inhibition potential of seeds, soaked seeds, and sprouts of four wild forms and four varieties of common bean (Phaseolus vulgaris)
DOI:
https://doi.org/10.14719/pst.2250Keywords:
Common bean, Phenolic profiles, α-glucosidase inhibition, Varieties, Wild formsAbstract
The determination of the changes in the composition of bioactive phenolic compounds of germinating seeds which accumulate high levels of these compounds could contribute to the understanding of the germination mechanism and the development of markers for the selection of plant genotypes. In the current study, the changes in the phenolic composition and a-glucosidase inhibition activity, taking place during the germination of four wild forms and four varieties of common bean (Phaseolus vulgaris L.) from Durango Mexico, were determined. A total of 66 phenolic compounds (19 phenolic acids, 18 isoflavones, 18 flavonol glycosides, 3 flavonol aglycones, 3 flavones, 2 dihydroflavonoids, 2 chalcones and one non-identified type) were found by HPLC-DAD, which were differentially accumulated by the seeds, 24 h-soaked seeds, and 4 day-sprouts of each genotype. The accumulation of the flavonol aglycones, myricetin, quercetin and kaempferol was distinctive of the wild seeds. Soaking not only caused leaching and degradation but also triggered the synthesis of new phenolic compounds whereas germination diversified the composition of isoflavones and flavonol glycosides. The seeds of all genotypes analyzed were important inhibitors of a-glucosidase, improving their potential after soaking and germination. The results suggested that the structure rather than the concentration of the flavonoids and phenolic acids determined the inhibitory potential of a-glucosidase of samples. The principal component analysis and cluster analysis revealed HPLC-DAD phenolic profiles as genotype-specific chemomarkers at any of the states (seeds, soaked seeds, and sprouts). The results have wide implications on agronomy and food quality.
Downloads
References
Carrera-Castaño G, Calleja-Cabrera J, Pernas M, Gómez L, Oñate-Sánchez L. An updated overview on the regulation of seed germination. Plants. 2020; 9(6):703. https://doi.org/10.3390/plants9060703
Tanase C, Bujor OC, Popa VI. Phenolic natural compounds and their influence on physiological processes in plants. In: Ross WR, editor. Polyphenols in plants. London: Academic Press; 2019. p. 45-58. https://doi.org/10.1016/B978-0-12-813768-0.00003-7
Corso M, Perreau F, Mouille G, Lepiniec L. Specialized phenolic compounds in seeds: structures, functions, and regulations. Plant Sci. 2020; 296:110471. https://doi.org/10.1016/j.plantsci.2020.110471
Farooq M, Ahmad R, Shahzad M, Sajjad Y, Hassan A, Shah MM, et al. Differential variations in total flavonoid content and antioxidant enzymes activities in pea under different salt and drought stresses. Sci Hortic. 2021; 287:110258. https://dx.doi.org/10.1016/j.scienta.2021.110258
Begum N, Hasanuzzaman M, Li Y, Akhtar K, Zhang C, Zhao T. Seed germination behavior, growth, physiology and antioxidant metabolism of four contrasting cultivars under combined drought and salinity in soybean. Antioxidants. 2022; 11(3):498. https://doi.org/10.3390/antiox11030498
Li H, Lyv Y, Zhou S, Yu S, Zhou J. Microbial cell factories for the production of flavonoids-barriers and opportunities. Bioresour Technol. 2022;360:27538. https://doi.org/10.1016/j.biortech.2022.127538
Muema FW, Liu Y, Zhang Y, Chen G, Guo M. Flavonoids from Selaginella doederleinii Hieron and their antioxidant and antiproliferative activities. Antioxidants. 2022; 11(6):1189. https://doi.org/10.3390/antiox11061189
Yang Q-Q, Gan R-Y, Ge Y-Y, Zhang D, Corke H. Polyphenols in common beans (Phaseolus vulgaris L.): Chemistry, analysis, and factors affecting composition. Compr Rev Food Sci Food Saf. 2018; 17(6):1518-1539. https://doi.org/10.1111/1541-4337.12391
Sevgi K, Tepe B, Sarikurkcu C. Antioxidant and DNA damage protection potentials of selected phenolic acids. Food Chem Toxicol. 2015; 77:12-21. https://doi.org/10.1016/j.fct.2014.12.006
Spínola VJ, Pinto P, Castilho PC. In vitro studies on the effect of watercress juice on digestive enzymes relevant to type 2 diabetes and obesity and antioxidant activity. J Food Biochem. 2017; 41(1):e12335. https://doi.org/10.1111/jfbc.12335
Vasavilbazo-Saucedo A, Almaraz-Abarca N, González-Ocampo HA, Ávila-Reyes JA, González-Valdez LS, Luna-González A, et al. Phytochemical characterization and antioxidant properties of the wild edible acerola Malpighia umbellata Rose. CYTA-J Food. 2018;16(1):698-706. https://doi.org/10.1080/19476337.2018.1475424
Sun L, Miao M. Dietary polyphenols modulate starch digestion and glycaemic level: A review. Crit Rev Food Sci Nutr. 2020; 60(4):541–555. https://doi.org/10.1080/10408398.2018.1544883
Doria E, Campion B, Sparvoli F, Tava A, Nielsen E. Anti-nutrient components and metabolites with health implications in seeds of 10 common bean (Phaseolus vulgaris L. and Phaseolus lunatus L.) landraces cultivated in southern Italy. J Food Compos Anal. 2012; 26(1-2):72-80. https://doi.org/10.1016/j.jfca.2012.03.005
Mojica L, Meyer A, Berhow MA, González de Mejía E. Bean cultivars (Phaseolus vulgarisL.) have similar high antioxidant capacity, in vitro inhibition of ?-amylase and ?-glucosidase while diverse phenolic composition and concentration. Food Res Int. 2015; 69:38-48. http://dx.doi.org/10.1Ol6/j.foodres.2014.12.007
Guajardo-Flores D, García-Patiño M, Serna-Guerrero D, Gutiérrez-Uribe JA, Serna-Saldívar SO. Characterization and quantification of saponins and flavonoids in sprouts, seed coats and cotyledons of germinated black beans. Food Chem. 2012; 134(3):1312–1319. http://dx.doi.org/10.1016/j.foodchem.2012.03.020
Guajardo-Flores D, Serna-Saldívar SO, Gutiérrez-Uribe JA. Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.). Food Chem. 2013; 141(2):1497–1503. http://dx.doi.org/10.1016/j.foodchem.2013.04.010
Bitocchi E, Rau D, Bellucci E, Rodriguez M, Murgia ML, Gioia T, et al. Beans (Phaseolus ssp.) as a model for understanding crop evolution. Front Plant Sci. 2017;8:722. http://dx.doi.org/10.3389/fpls.2017.00722
González EMS, González EM, Márquez LMA. Vegetación y ecorregiones de Durango. Distrito Federal, México: Plaza y Valdés; 2007
Wallander-Compean L, Almaraz-Abarca N, Alejandre-Iturbide G, Uribe-Soto JN, Ávila-Reyes JA, Torres-Ricario R, et al. Variación fenológica y morfométrica de Phaseolus vulgaris (Fabaceae) de cinco poblaciones silvestres de Durango, México. Bot Sci. 2022; 100(3): 563-578. https://doi.org/10.17129/botsci.2981
Wallander CL. Variación epigenética, genética y morfológica de formas silvestres de frijol común, del Estado de Durango, México. [PhD thesis]. Durango, México: Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional unidad Durango, Instituto Politécnico Nacional; 2021
Skotti E, Anastasaki E, Kanellou G, Polissiou M, Tarantilis PA. Total phenolic content, antioxidant activity and toxicity of aqueous extracts from selected Greek medicinal and aromatic plants. Ind Crops Prod. 2014; 53:46-54. https://doi.org/10.1016/J.INDCROP.2013.12.013
Campos GM, Markham KR. Structure Information from HPLC and on-line measured absorption spectra: flavones, flavanols and phenolic acids. Coimbra: Universidade de Coimbra; 2007
Kim JS, Hyun TK, Kim MJ. The inhibitory effects of ethanol extracts from sorghum, foxtail millet and proso millet on ?-glucosidase and ?-amylase activities. Food Chem. 2011; 124(4):1647-1651. https://doi.org/10.1016/j.foodchem.2010.08.020
Espinosa-Alonso LG, Lygin A, Widholm JM, Valverde ME, Paredes-Lopez O. Polyphenols in wild and weedy Mexican common beans (Phaseolus vulgaris L.). J Agric Food Chem. 2006; 54(12):4436–4444. https://doi.org/10.1021/jf060185e
Alonso R, Aguirre A, Marzo F. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 2000; 68(2):159-165.
Miano AC, Augusto PED. The hydration of grains: A critical review from description of phenomena to process improvements. Compr Rev Food Sci Food Saf. 2018; 17(2):352–370. https://doi.org/10.1111/1541-4337.12328
Pitura K, Arntfield SD. Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats. Food Chem. 2019; 272:26–32. https://doi.org/10.1016/j.foodchem.2018.07.220
López A, El-Naggar T, Dueñas M, Ortega T, Estrella I, Hernández T, et al. Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vulgaris L.). Food Chem. 2013; 138(1):547–555. http://dx.doi.org/10.1016/j.foodchem.2012.10.107
Aparicio-Fernandez X, Yousef GG, Loarca-Pina G, de Mejia E, Lila MA. Characterization of polyphenolics in the seed coat of Black Jamapa bean (Phaseolus vulgaris L.). J Agric Food Chem. 2005; 53(11):4615–4622. https://doi.org/10.1021/jf047802o
Medina-Medrano JR, Almaraz-Abarca N, González-Elizondo MS, Uribe-Soto JN, González-Valdez LS, Herrera-Arrieta Y. Phenolic constituents and antioxidant properties of five wild species of Physalis (Solanaceae). Bot Stud. 2015; 56:24. https://doi.org/10.1186/s40529-015-0101-y
Ávila-Reyes JA, Almaraz-Abarca N, Chaidez-Ayala AI, Ramírez-Noya D, Delgado-Alvarado EA, Torres-Ricario R, et al. Foliar phenolic compounds of ten wild species of Verbenacea as antioxidants and specific chemomarkers. Braz J Biol. 2018; 78(1):98-107. https://doi.org/10.1590/1519-6984.07516
Fusari CM, Nazareno MA, Locatelli DA, Fontana A, Beretta V, Camargo AB. Phytochemical profile and functionality of Brassicaceae species. Food Biosci. 2020; 36:100606. http://dx.doi.org/10.1016/j.fbio.2020.100606
Reyes-Martínez A, Almaraz-Abarca N, Gallardo-Velázquez T, González-Elizondo MS, Herrera-Arrieta Y, Pajarito-Ravelero A, et al. Evaluation of foliar phenols of 25 Mexican varieties of common bean (Phaseolus vulgaris L.) as antioxidants and varietal markers. Nat Prod Res. 2014; 28(23):2158-2162. https://doi.org/10.1080/14786419.2014.930855
Herrera MD, Reynoso-Camacho R, Melero-Meraz V, Guzmán-Maldonado SH, Acosta-Gallegos JA. Impact of soil moisture on common bean (Phaseolus vulgaris L.) phytochemicals. J Food Comp Anal. 2021; 99:103883. https://doi.org/10.1016/j.jfca.2021.103883
Cobaleda-Velasco M, Alanis-Bañuelos RE, Almaraz-Abarca N, Rojas-López M, González-Valdez LS, Ávila-Reyes JA, et al. Phenolic profiles and antioxidant properties of Physalis angulata L. as quality indicators. J Pharm Pharmacogn Res. 2017; 5(2):114-128. http://www.redalyc.org/articulo.oa?id=496053942005
Chiarello MD, Le Guerroué JL, Chagas CMS, Franco OL, Bianchini E, Joâo MJ. Influence of heat treatment and grain germination on the isoflavone profile of soy milk. J Food Biochem. 2006; 30(2):234–247. https://doi.org/10.1111/j.1745-4514.2006.00058.x
Mba OI, Kwofie EM, Ngadi M. Kinetic modeling of polyphenol degradation during common beans soaking and cooking. Heliyon. 2019; 5(5):e01613. https://doi.org/10.1016/j.heliyon.2019.e01613
Sano N, Rajjou L, North HM, Debeaujon I, Marion-Poll A, Seo M. Staying alive: Molecular aspects of seed longevity. Plant Cell Physiol. 2016; 57(4):660–674. https://doi.org/10.1093/pcp/pcv186
Perez de Souza L, Garbowicz K, Brotman Y, Tohge T, Ferniea AR. The acetate pathway supports flavonoid and lipid biosynthesis in Arabidopsis. Plant Physiol. 2019; 182(2):857–869. https://doi.org/10.1104/pp.19.00683
He J, Yao L, Pecoraro L, Liu C, Wang J, Huang L, et al. Cold stress regulates accumulation of flavonoids and terpenoids in plants by phytohormone, transcription process, functional enzyme, and epigenetics. Crit Rev Biotechnol. 2022 [published online 18 Jul 2022]. https://doi.org/10.1080/07388551.2022.2053056
Gong D, He F, Liu J, Zhang C, Wang Y, Tian S, et al. Understanding of hormonal regulation in rice seed germination. Life. 2022; 12(7):1021. https://doi.org/10.3390/life12071021
Scarano A, Chieppa M, Santino A. Looking at flavonoid biodiversity in horticultural crops: A colored mine with nutritional benefits. Plants. 2018; 7(4):98. https://doi.org/10.3390/plants7040098
Donkor ON, Stojanovska L, Ginn P, Ashton J, Vasiljevic T. Germinated grains – Sources of bioactive compounds. Food Chem. 2012; 135(3):950–959. http://dx.doi.org/10.1016/j.foodchem.2012.05.058
Zhu J, Chena C, Zhanga B, Huang Q. The inhibitory effects of flavonoids on a-amylase and a-glucosidase. Crit Rev Food Sci Nutr. 2020; 60(4):695–708. https://doi.org/10.1080/10408398.2018.1548428
Tadera K, Minami Y, Takamatsu K, Matsuoka T. Inhibition of ?-glucosidase and ?-amylase by flavonoids. J Nutr Sci Vitaminol. 2006; 52(2):149–153. https://doi.org/10.3177/jnsv.52.149
Choudhary MI, Adhikari A, Rasheed S, Marasini BP, Hussain N, Kaleem WA, Rahman A-u. Cyclopeptide alkaloids of Ziziphus oxyphylla Edgw as novel inhibitors of ?-glucosidase enzyme and protein glycation. Phytochem Lett. 2011; 4(4):404–406. https://doi.org/10.1016/j.phytol.2011.08.006
Dong H-Q, Li M, Zhu F, Liu F-L, Huang J-B. Inhibitory potential of trilobatin from Lithocarpus polystachyus Rehd against ?-glucosidase and ?-amylase linked to type 2 diabetes. Food Chem. 2012; 130(2):261–266. https://doi.org/10.1016/j.foodchem.2011.07.030
Sun L, Miao M, Dietary polyphenols modulate starch digestion and glycaemic level: A review. Crit Rev Food Sci Nutr. 2020; 60(4):541-555. https://doi.org/10.1080/10408398.2018.1544883
Downloads
Published
Versions
- 01-04-2023 (2)
- 19-03-2023 (1)
How to Cite
Issue
Section
License
Copyright (c) 2022 Norma Almaraz-Abarca, Ana Isabel Ayala-Chaidez, Liliana Wallander-Compeán, Jose Antonio Ávila-Reyes, Eli Amanda Delgado-Alvarado, Néstor Naranjo-Jiménez, Imelda Rosas-Medina, Aurelio Colmenero-Robles
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright and Licence details of published articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Open Access Policy
Plant Science Today is an open access journal. There is no registration required to read any article. All published articles are distributed under the terms of the Creative Commons Attribution License (CC Attribution 4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/). Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
