Editorial

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4 pages, 174 KiB

Open AccessEditorial

Dietary Bean Consumption and Human Health

by Henry J. Thompson

Nutrients 2019, 11(12), 3074; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11123074 - 17 Dec 2019

Cited by 8 | Viewed by 4050

Abstract

The focus of this Special Issue is on grain legumes, which are commonly referred to as pulses [...] Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

Research

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17 pages, 2851 KiB

Open AccessArticle

White Kidney Bean (Phaseolus Vulgaris L.) Consumption Reduces Fat Accumulation in a Polygenic Mouse Model of Obesity

by Elizabeth S. Neil, John N. McGinley, Vanessa K. Fitzgerald, Corey A. Lauck, Jeremy A. Tabke, Madyson R. Streeter-McDonald, Linxing Yao, Corey D. Broeckling, Tiffany L. Weir, Michelle T. Foster and Henry J. Thompson

Nutrients 2019, 11(11), 2780; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11112780 - 15 Nov 2019

Cited by 26 | Viewed by 6559

Abstract

Clinical studies indicate that eating common bean, Phaseolus vulgaris L., plays a role in body weight regulation but mechanisms have yet to be elucidated. Here, we investigated the anti-obesogenic activity of white kidney bean in a mouse model of dietary-induced obesity. Bean consumption [...] Read more.

Clinical studies indicate that eating common bean, Phaseolus vulgaris L., plays a role in body weight regulation but mechanisms have yet to be elucidated. Here, we investigated the anti-obesogenic activity of white kidney bean in a mouse model of dietary-induced obesity. Bean consumption reduced the accumulation of adipose tissue in male and female C57BL6 mice. The anti-obesogenic effect of white kidney bean was not due to alterations in energy intake, energy excreted in the feces, or feed efficiency ratio. While bean consumption increased the mass of the intestine, no marked differences were consistently observed in crypt height, mucin content of goblet cells, proliferation index or zone of proliferation. However, significantly higher concentrations of total bacteria and of Akkermansia muciniphila were detected in cecal content of bean-fed mice, and the ratio of Firmicutes to Bacteroidetes was reduced. Bile acid content was higher in the ileum of bean-fed mice, but transcript levels of farnesoid X receptor were not significantly affected. Whether changes in bile-acid-mediated cell signaling play a role in bean-related differences in fat accumulation and/or overall metabolic health requires further investigation. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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17 pages, 634 KiB

Open AccessArticle

Improving the Health Benefits of Snap Bean: Genome-Wide Association Studies of Total Phenolic Content

by James R. Myers, Lyle T. Wallace, Samira Mafi Moghaddam, Adrienne E. Kleintop, Dimas Echeverria, Henry J. Thompson, Mark A. Brick, Rian Lee and Phillip E. McClean

Nutrients 2019, 11(10), 2509; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11102509 - 18 Oct 2019

Cited by 26 | Viewed by 4443

Abstract

Snap beans are a significant source of micronutrients in the human diet. Among the micronutrients present in snap beans are phenolic compounds with known beneficial effects on human health, potentially via their metabolism by the gut-associated microbiome. The genetic pathways leading to the [...] Read more.

Snap beans are a significant source of micronutrients in the human diet. Among the micronutrients present in snap beans are phenolic compounds with known beneficial effects on human health, potentially via their metabolism by the gut-associated microbiome. The genetic pathways leading to the production of phenolics in snap bean pods remain uncertain. In this study, we quantified the level of total phenolic content (TPC) in the Bean Coordinated Agriculture Program (CAP) snap bean diversity panel of 149 accessions. The panel was characterized spectrophotometrically for phenolic content with a Folin–Ciocalteu colorimetric assay. Flower, seed and pod color were also quantified, as red, purple, yellow and brown colors are associated with anthocyanins and flavonols in common bean. Genotyping was performed through an Illumina Infinium Genechip BARCBEAN6K_3 single nucleotide polymorphism (SNP) array. Genome-Wide Association Studies (GWAS) analysis identified 11 quantitative trait nucleotides (QTN) associated with TPC. An SNP was identified for TPC on Pv07 located near the P gene, which is a major switch in the flavonoid biosynthetic pathway. Candidate genes were identified for seven of the 11 TPC QTN. Five regulatory genes were identified and represent novel sources of variation for exploitation in developing snap beans with higher phenolic levels for greater health benefits to the consumer. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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21 pages, 2079 KiB

Open AccessArticle

Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice

by Daniela Graf, Jennifer M. Monk, Dion Lepp, Wenqing Wu, Laurel McGillis, Kyle Roberton, Yolanda Brummer, Susan M. Tosh and Krista A. Power

Nutrients 2019, 11(8), 1853; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11081853 - 09 Aug 2019

Cited by 12 | Viewed by 5718

Abstract

Dietary pulses, including lentils, are protein-rich plant foods that are enriched in intestinal health-promoting bioactives, such as non-digestible carbohydrates and phenolic compounds. The aim of this study was to investigate the effect of diets supplemented with cooked red lentils on the colonic microenvironment [...] Read more.

Dietary pulses, including lentils, are protein-rich plant foods that are enriched in intestinal health-promoting bioactives, such as non-digestible carbohydrates and phenolic compounds. The aim of this study was to investigate the effect of diets supplemented with cooked red lentils on the colonic microenvironment (microbiota composition and activity and epithelial barrier integrity and function). C57Bl/6 male mice were fed one of five diets: a control basal diet (BD), a BD-supplemented diet with 5, 10 or 20% cooked red lentils (by weight), or a BD-supplemented diet with 0.7% pectin (equivalent soluble fiber level as found in the 20% lentil diet). Red lentil supplementation resulted in increased: (1) fecal microbiota α-diversity; (2) abundance of short-chain fatty acid (SCFA)-producing bacteria (e.g., Prevotella, Roseburia and Dorea spp.); (3) concentrations of fecal SCFAs; (4) mRNA expression of SCFA receptors (G-protein-coupled receptors (GPR 41 and 43) and tight/adherens junction proteins (Zona Occulden-1 (ZO-1), Claudin-2, E-cadherin). Overall, 20% lentil had the greatest impact on colon health outcomes, which were in part explained by a change in the soluble and insoluble fiber profile of the diet. These results support recent public health recommendations to increase consumption of plant-based protein foods for improved health, in particular intestinal health. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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16 pages, 400 KiB

Open AccessArticle

Consumer Understanding and Culinary Use of Legumes in Australia

by Natalie Figueira, Felicity Curtain, Eleanor Beck and Sara Grafenauer

Nutrients 2019, 11(7), 1575; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11071575 - 12 Jul 2019

Cited by 64 | Viewed by 10519

Abstract

While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these foods. This study aimed to investigate consumption, knowledge, attitudes, and culinary use of [...] Read more.

While health benefits of legume consumption are well documented, intake is well below recommendations in many Western cultures, and little is known regarding culinary use and consumer understanding of these foods. This study aimed to investigate consumption, knowledge, attitudes, and culinary use of legumes in a convenience sample of Australians. An online computer-based survey was used to gather data and demographic characteristics. Respondents (505 individuals answered in full or in part) were regular consumers of legumes (177/376 consumed legumes 2–4 times weekly). Chickpeas, green peas, and kidney beans were most often consumed, and were made into most commonly Mexican, then Indian and Middle Eastern meals. Consumers correctly identified protein and dietary fibre (37%) as key nutritional attributes. For non-consumers (7%; 34/463), taste, a lack of knowledge of how to prepare and include legumes, and the time taken to prepare, along with family preferences, hindered consumption. Participants identified the food category as “beans” rather than “legumes”, and this may have implications for dietary guidance at an individual and policy level. Addressing barriers to consumption, perhaps through food innovation, emphasizing positive health attributes, and clarification within dietary guidelines, are important considerations for increasing consumption of legumes. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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21 pages, 524 KiB

Open AccessArticle

Consumption of Animal-Source Protein is Associated with Improved Height-for-Age z Scores in Rural Malawian Children Aged 12–36 Months

by Yankho Kaimila, Oscar Divala, Sophia E. Agapova, Kevin B. Stephenson, Chrissie Thakwalakwa, Indi Trehan, Mark J. Manary and Kenneth M. Maleta

Nutrients 2019, 11(2), 480; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11020480 - 25 Feb 2019

Cited by 44 | Viewed by 7931

Abstract

Linear growth faltering, caused by insufficient diet, recurrent infections and environmental enteric dysfunction (EED), continues to plague young children in low- and middle-income countries (LMICs). Diets in LMICs are primarily plant based, and thus have poor-quality protein and low levels of essential micronutrients. [...] Read more.

Linear growth faltering, caused by insufficient diet, recurrent infections and environmental enteric dysfunction (EED), continues to plague young children in low- and middle-income countries (LMICs). Diets in LMICs are primarily plant based, and thus have poor-quality protein and low levels of essential micronutrients. The aim of this study was to assess the association of the type and protein quality of food consumed with stunting, EED and acute malnutrition in children aged 6–36 months in Limera and Masenjere, two rural Southern Malawian communities. This is a secondary analysis of two randomized controlled trials that tested the effects of common bean and cowpea flour on stunting in children aged 6–36 months. We used data from two interactive 24-h dietary recalls conducted 12 weeks after enrolment into each trial. Food intakes were compared between the regions using Chi-square and Student’s t-test. There were 355 children that participated in the dietary recalls. The diets of children were of poor quality, but the children from Limera consumed more fish (54% vs. 35%, p = 0.009) and more bioavailable protein (26.0 ± 10.3 g/day vs. 23.1 ± 8.1 g/day, p = 0.018, respectively) than children in Masenjere. Food type and protein quality were not associated with any of the outcomes except an association between animal protein consumption and improvement in height-for-age z scores in children aged 12–36 months (p = 0.047). These findings support the notion that animal-source food (ASF) consumption in this vulnerable population promotes linear growth. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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18 pages, 2100 KiB

Open AccessArticle

The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)

by Jason A. Wiesinger, Karen A. Cichy, Elad Tako and Raymond P. Glahn

Nutrients 2018, 10(11), 1609; https://0-doi-org.brum.beds.ac.uk/10.3390/nu10111609 - 01 Nov 2018

Cited by 38 | Viewed by 7138

Abstract

The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry [...] Read more.

The common dry bean (Phaseolus vulgaris L.) is a nutrient-dense pulse crop that is produced globally for direct human consumption and is an important source of protein and micronutrients for millions of people across Latin America, the Caribbean and Sub-Saharan Africa. Dry beans require large amounts of heat energy and time to cook, which can deter consumers worldwide from using beans. In regions where consumers rely on expensive fuelwood for food preparation, the yellow bean is often marketed as fast cooking. This study evaluated the cooking time and health benefits of five major market classes within the yellow bean seed type (Amarillo, Canary, Manteca, Mayocoba, Njano) over two field seasons. This study shows how the Manteca yellow bean possesses a fast cooking phenotype, which could serve as genetic resource for introducing fast cooking properties into a new generation of dry beans with cooking times <20 min when pre-soaked and <80 min unsoaked. Mineral analysis revealed fast cooking yellow beans have high iron retention (>80%) after boiling. An in vitro digestion/Caco-2 cell culture bioassay revealed a strong negative association between cooking time and iron bioavailability in yellow beans with r values = −0.76 when pre-soaked and −0.64 when unsoaked across the two field seasons. When either pre-soaked or left unsoaked, the highest iron bioavailability scores were measured in the fast cooking Manteca genotypes providing evidence that this yellow market class is worthy of germplasm enhancement through the added benefit of improved iron quality after cooking. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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Review

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19 pages, 6035 KiB

Open AccessReview

Nutritional and Bioactive Compounds in Mexican Lupin Beans Species: A Mini-Review

by Mario Alberto Ruiz-López, Lucia Barrientos-Ramírez, Pedro Macedonio García-López, Elia Herminia Valdés-Miramontes, Juan Francisco Zamora-Natera, Ramón Rodríguez-Macias, Eduardo Salcedo-Pérez, Jacinto Bañuelos-Pineda and J. Jesús Vargas-Radillo

Nutrients 2019, 11(8), 1785; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11081785 - 02 Aug 2019

Cited by 47 | Viewed by 6421

Abstract

As a source of bioactive compounds, species of the genus Lupinus are interesting legumes from a nutritional point of view. Although wild species are abundant and represent a potential source of nutrients and biologically active compounds, most research has focused on domesticated and [...] Read more.

As a source of bioactive compounds, species of the genus Lupinus are interesting legumes from a nutritional point of view. Although wild species are abundant and represent a potential source of nutrients and biologically active compounds, most research has focused on domesticated and semi-domesticated species, such as Lupinus angustifolius, Lupinus albus, Lupinus luteus, and Lupinus mutabilis. Therefore, in this review, we focus on recent research conducted on the wild Lupinus species of Mexico. The nutritional content of these species is characterized (similar to those of the domesticated species), including proteins (isolates), lipids, minerals, dietary fiber, and bioactive compounds, such as oligosaccharides, flavonoids, and alkaloids. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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28 pages, 1759 KiB

Open AccessReview

Mung Bean (Vigna radiata L.): Bioactive Polyphenols, Polysaccharides, Peptides, and Health Benefits

by Dianzhi Hou, Laraib Yousaf, Yong Xue, Jinrong Hu, Jihong Wu, Xiaosong Hu, Naihong Feng and Qun Shen

Nutrients 2019, 11(6), 1238; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11061238 - 31 May 2019

Cited by 223 | Viewed by 37007

Abstract

Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, [...] Read more.

Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially in Asian countries, and has a long history of usage as traditional medicine. It has been known to be an excellent source of protein, dietary fiber, minerals, vitamins, and significant amounts of bioactive compounds, including polyphenols, polysaccharides, and peptides, therefore, becoming a popular functional food in promoting good health. The mung bean has been documented to ameliorate hyperglycemia, hyperlipemia, and hypertension, and prevent cancer and melanogenesis, as well as possess hepatoprotective and immunomodulatory activities. These health benefits derive primarily from the concentration and properties of those active compounds present in the mung bean. Vitexin and isovitexin are identified as the major polyphenols, and peptides containing hydrophobic amino acid residues with small molecular weight show higher bioactivity in the mung bean. Considering the recent surge in interest in the use of grain legumes, we hope this review will provide a blueprint to better utilize the mung bean in food products to improve human nutrition and further encourage advancement in this field. Full article

(This article belongs to the Special Issue Dietary Bean Consumption and Human Health)

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