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Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats
Author(s) -
Loader Tara B,
Zahradka Peter,
Ahmadi Shokoufeh,
Taylor Carla G
Publication year - 2020
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.10654
Subject(s) - food science , phaseolus , cholesterol , micronization , chemistry , boiling , polyphenol , starch , composition (language) , biology , biochemistry , particle size , antioxidant , botany , organic chemistry , linguistics , philosophy
BACKGROUND Various foods are known to have beneficial effects on health when consumed whole; however, there is a trend towards preparing foods from processed ingredients, and it remains unclear whether the benefits of the whole food are retained. The purpose of this study was therefore to examine whether different processing techniques affect the lowering of cholesterol and the vascular effects of black beans ( Phaseolus vulgaris L.). RESULTS Beans were prepared by overnight soaking and boiling – the standard method – and by micronization, extrusion, or dehulling and boiling, and they were then fine milled. Beans prepared by the standard method were also coarse milled. These five materials were incorporated into semi‐purified diets (30% wt/wt) and fed to spontaneously hypertensive rats for 4 weeks. Body weight, blood pressure, and aorta morphology were unaltered by the diets. Fasting total cholesterol was significantly reduced in rats fed micronized beans compared with extruded beans (both fine‐milled) or the bean‐free diet, while boiling combined with coarse milling lowered low‐density lipoprotein (LDL) cholesterol. The lack of cholesterol lowering in rats fed extruded bean compared to micronized was not explained by the amount or composition of dietary fiber or resistant starch. Differences in the polyphenolic profile as determined by high‐performance liquid chromatography (HPLC) were also unable to explain the variations in cholesterol‐lowering capacity. CONCLUSION The present study demonstrates that processing of black beans alters the health effects observed with the whole pulse, and suggests that products prepared with processed ingredients will need to be tested empirically to establish whether the biological effects are maintained in vivo . © 2020 Society of Chemical Industry