PHASEOLUS VULGARIS (KIDNEY BEAN) SEED EXTRACT

PHASEOLUS VULGARIS (KIDNEY BEAN) SEED EXTRACT - Names and Identifiers

Name	Bean, ext.
Synonyms	Bean, ext. Bean extract Einecs 285-354-6 kidney bean extract White Kidney beans P.E WhiteKidneyBeanextract White Kidney Bean Extract PHASEOLUS LUNATUS (GREEN BEAN) SEED EXTRACT PHASEOLUS VULGARIS (KIDNEY BEAN) SEED EXTRACT
CAS	85085-22-9
EINECS	285-354-6

PHASEOLUS VULGARIS (KIDNEY BEAN) SEED EXTRACT - Reference Information

Plant source:	White kidney beans
Plant extract	White kidney bean extract is a mature seed extract of the leguminous grass vine white kidney bean Phaseolus vulgaris; it mainly contains protein, fat, carbohydrates and Some functional substances with higher activity such as phytoagglutinin (PHA),α-amylase inhibitor, polysaccharide and dietary fiber, flavonoids, phytohemagglutinin, food pigment, etc. and some nutrients, such as vitamins, mineral elements and amino acids such as lysine, leucine and arginine, potassium, magnesium, sodium and other elements, insoluble dietary fiber has the effect of reducing the probability of bowel cancer, water-soluble dietary fiber has the function of adjusting carbohydrate and lipid metabolism, flavonoids have antibacterial, anti-inflammatory, anti-mutation, antihypertensive, heat-clearing and detoxification, and improving microcirculation, Anti-tumor and other functions, kidney bean pigment has good light, thermal stability and crystallinity and other properties, amylase inhibitor has hypoglycemic effect, trypsin inhibitor and protein inhibit the development of tumor cells; commonly used in biological products of health food raw materials.
source plant	[base source] kidney bean Phaseolus vulgaris mature seed white kidney bean. [alias] white kidney bean (white kidney bean), biological scientific name kidney bean, alias green bean, white kidney bean, etc. [Distribution] White kidney bean is a traditional leguminous crop in Lijiang. It is mainly produced in Taian, Ludian, Judian, Liming and other alpine mountainous areas in the west of Lijiang. Lijiang kidney bean has good quality, full grain and bright color. It is a top-quality raw material for making bean paste, bean stuffing, bean crisp, high-grade candy, bean flour and soybean milk and a hot commodity for foreign exchange earning through export. [Plant Morphology] The root system is more developed. Stems trailing, semi-trailing or dwarf. The primary true leaves are single leaves, opposite; the later true leaves are three compound leaves, nearly heart-shaped. Racemes axillary, butterfly-shaped flowers. Corolla white, yellow, lavender or purple. Self-pollination, a few can cross-pollinate. There are several to more than 10 flowers in each inflorescence, generally 2 to 6 pods. The pods are 10~20cm long, straight or slightly curved in shape, round or oblate in cross section, and the epidermis is densely fluffy; the tender pods are of different shades of green, yellow, purple (or markings) and other colors, when mature Yellow white to yellow brown. With the development of pods, the vascular bundles at the sutures of the back and ventral surface gradually developed, and the number of thick-walled tissue layers of the middle and endocarp gradually increased, thus reducing the quality of fresh food. Therefore, the harvesting of tender pods should be timely. Each pod contains 4 to 8 seeds, the seeds are kidney-shaped, with red, white, yellow, black and markings. Fig. 1 is white kidney bean
chemical composition	white kidney bean has a protein content of 19.9% ~ 20.0%, a fat content of 1.6% ~ 2.1%, a carbohydrate content of 37.6% ~ 48.5%, and is rich in Ca, Fe, vitamin c, vitamin B1, vitamin B2 and other vitamins. The active ingredient of kidney bean is kidney bean (phaseolin), also known as kidney bean protein, which is a 7S oligomeric globulin containing three polypeptide subunits (α, β and γ), accounting for more than 50% of the total protein of kidney bean grains. It is the main storage protein of white kidney bean and exists in the hypocotyl of kidney bean. Seeds contain glycoprotein, a trypsin inhibitor, and hemagglutinin (hemagglutinine). The cotyledons and shaft parts of seeds contain stigmasterol, sitosterol and a small amount of campesterol and phytoagglutinin (PHA). The seed coat contains colorless hoof-striped Tianzhu (leucopelargonidin), colorless pythrin (leucocyanidin), colorless delphinin (leucodelphini-din), and kaempferol (kaempferol), quercetin (quercetin), bayberry bark (myriscetin), hoof-striped Tianzhu (pelargonidin), pythrin (cyanidin), delphinin (delphinidin), short propione (petunidin), sunflower (malvidin), etc. 3-glucoside, kaempferol xylose glucoside, 3, 5-diglucoside of hoof tianzhu, pyridoxine, delphinin, etc.
efficacy	1. There are two main types of polysaccharide and dietary fiber dietary fiber, among which insoluble dietary fiber can absorb water, soften feces, increase the volume of feces, stimulate intestinal peristalsis, accelerate defecation, reduce the time of contact between harmful substances in feces and intestinal tract, and reduce the probability of colorectal cancer; water-soluble dietary fiber has the function of adjusting carbohydrate and lipid metabolism, and has good effects on reducing human cholesterol content and preventing cardiovascular diseases. 2. Flavonoids bioflavonoids have a variety of biological activities, with antibacterial, anti-inflammatory, anti-mutation, antihypertensive, heat-clearing and detoxifying, improving microcirculation, anti-tumor, anti-oxidation and other important functions. 3. Phytohemagglutinin Phytohemagglutinin (Phytohaemagglutinin,PHA) is abbreviated as phytohemagglutinin, which is mainly a glycoprotein extracted and isolated from plant seeds. Due to its specific binding to sugar, it has important and special biological functions in animals and plants. It has shown very broad application prospects in clinical disease prevention, physiological activity regulation and bioengineering. 4. Food pigment Natural pigment exists in food organisms (mainly in food plants) and is extremely safe to eat. However, natural food pigments are generally difficult to crystallize, and the light and thermal stability are poor, which limits the application value. Kidney bean pigment has good light, thermal stability and crystallinity, so it has broad development prospects. The pigment added to food can not only color, but also have antioxidant and antibacterial effects. 5. Amylase inhibitor α-amylase inhibitor (α-AI) is a glycoside hydrolase inhibitor. It inhibits the activity of saliva and pancreatic alpha-amylase in the intestine, hinders the digestion and absorption of starch and other carbohydrates in food, selectively reduces sugar intake, reduces blood sugar content, and reduces fat synthesis, thereby reducing blood sugar, Weight loss and prevent obesity. The α-AI extracted from white beans has high activity and strong inhibitory effect on mammalian pancreatic α-amylase. It has been used as a weight loss health food abroad. Trypsin inhibitor (Trypsin inhibitor,TI) is a kind of natural anti-insect substance, which can weaken or block the digestion of food protein by protease in the digestive tract of insects and cause abnormal development or death of insects. It plays an important regulatory role in biological physiological system and has potential application value in tumor inhibition. 7. Protein White Kidney Bean contains unique ingredients such as uremic enzymes and a variety of globulin. It has the functions of improving the body's own immunity, enhancing disease resistance, activating lymphocyte T cells, promoting the synthesis of deoxyribonucleic acid, and inhibiting the development of tumor cells.
extraction method	1. extraction of globulin: white kidney bean is dried and crushed, then passed through a 60-mesh sieve, distilled water is added at 1: 10, extracted twice at 40 ℃ for 2 hours each time, centrifuged after extraction, discarded supernatant, precipitate and dried, and used as raw material for globulin extraction test. The globulin extract obtained under the conditions of NaCl concentration of 2.5g/100 m L, solid-liquid ratio of 1 ∶ 22(g/mL), extraction temperature of 55 ℃, extraction time of 5h, etc. was centrifuged at 4000 rpm for 20 min to take the supernatant, and the protein content in the supernatant was determined. 2. Extraction of albumin: Take white kidney bean powder with 60 mesh fineness, add distilled water according to the solid-liquid ratio of 1: 8( g/m L), extract at 55 ℃ for 3h, centrifuge at 4000r /min for 20min, and the supernatant is white kidney bean albumin extract. 3. Extraction of α-amylase inhibitors: There are two main methods for the preparation of α-amylase inhibitors, namely fermentation and plant extraction. As a plant source, the main steps of the separation and purification method include grinding, heat treatment or water extraction, precipitation with ammonium sulfate or ethanol separation, DEAE-cellulose column chromatography, Sephadex G-75 column gel chromatography and separation after CM-celulose column chromatography, lyophilized to obtain white powdered enzyme. It is also reported that the purification method is: the plant seeds are soaked in water → ground tissue → centrifugation, the supernatant is collected → the temperature is increased rapidly, the supernatant is selectively thermally denatured → after cooling to room temperature, the supernatant is collected by centrifugation → salting-out precipitation → buffer dialysis → DEAE-32 chromatography → polyethylene glycol 6000 concentration → affinity chromatography → concentration and freeze-drying.
determination method	the determination contents of α-amylase inhibitor mainly include: activity determination, content, purity, relative molecular mass, etc. The main methods used for activity determination are VanLoos iodine colorimetry or 3, 5-dinitrosalicylic acid (DNS) colorimetry. The details are as follows:(1) 3,5-dinitrosalicylic acid (DNS) colorimetry (I .e. Bernfeld method) equal amount of inhibitor to be tested liquid and α-amylase diluent are preheated at 37 ℃ for 15min, 2% soluble starch solution is added, accurate reaction is carried out for 5min, DNS is added, boiling water bath is carried out for 5min, and ice bath is taken out for 5min (reaction is terminated). Distilled water was used to replace the test solution of the inhibitor and the dilution of α-amylase as control and blank group. The OD value was determined at 520 nm after dilution to a suitable multiple. (2) Iodine colorimetric α-amylase diluent and inhibitor solution to be tested are kept at 37 ℃ for 10 min, starch solution is added, kept at 37 ℃ for 5min, taken out and iced to 0 ℃, iodine solution is added, and OD value is measured at 660nm. (2015-09-14)
application	1. as a raw material source for the production of white kidney bean peptides and amino acids. 2. Biological products used in health food raw materials, as a high potassium and low sodium food, suitable for patients with hyperlipidemia, heart disease, arteriosclerosis and salt avoidance. 3. White kidney bean protein contains a natural α-amylase inhibitor, which can be used for the treatment of obesity, hyperlipemia, arteriosclerosis, hyperlipidemia and diabetes. 4. Used for hemostasis and animal genetic analysis.

Last Update：2024-04-09 21:04:16

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