Academic Journal
Formation of polyphenol-protein complexes in boiled adzuki beans with digestive resistance.
| Τίτλος: | Formation of polyphenol-protein complexes in boiled adzuki beans with digestive resistance. |
|---|---|
| Συγγραφείς: | Aoyama Y; College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan., Ishibashi M; College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan., Kanomata T; College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan., Ninomiya K; Graduate School of Science and Technology, Gunma University, Kiryu, Gunma, Japan., Yamaguchi Y; College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan., Kumagai H; College of Bioresource Sciences, Nihon University, Fujisawa, Kanagawa, Japan. |
| Πηγή: | Bioscience, biotechnology, and biochemistry [Biosci Biotechnol Biochem] 2026 Sep 25; Vol. 90 (10), pp. 1378-1389. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Oxford University Press Country of Publication: England NLM ID: 9205717 Publication Model: Print Cited Medium: Internet ISSN: 1347-6947 (Electronic) Linking ISSN: 09168451 NLM ISO Abbreviation: Biosci Biotechnol Biochem Subsets: MEDLINE |
| Imprint Name(s): | Publication: 2021- : Oxford : Oxford University Press Original Publication: Tokyo, Japan : Japan Society for Bioscience, Biotechnology, and Agrochemistry, c1992- |
| Ιατρικοί όροι (MeSH): | Polyphenols*/chemistry , Polyphenols*/metabolism , Plant Proteins*/chemistry , Plant Proteins*/metabolism , Vigna*/chemistry , Vigna*/metabolism , Digestion*, Seeds/chemistry ; Cotyledon/chemistry ; Globulins/chemistry ; Globulins/metabolism ; Albumins/chemistry ; Albumins/metabolism ; Hydrophobic and Hydrophilic Interactions ; Hot Temperature |
| Περίληψη: | Reddish-purple adzuki beans are widely consumed in East Asia in boiled and paste forms. Polyphenols prevalent in the seed coats exhibit various bioactivities. Oligomeric polyphenols diffuse from the seed coats into the cotyledons during boiling and preferentially bind to proteins than to starch. In this study, the proteins were fractionated from adzuki-bean cotyledons according to their solubility, each protein fraction was boiled with seed-coat polyphenols, and the properties of polyphenol-protein complexes were evaluated. The denaturation temperature of albumin (Alb) was lower than that of globulin (Glb) and glutelin (Glt), and the hydrophobicity of boiled Alb and Glt was higher than that of boiled Glb. Seed-coat polyphenols were bound to cotyledon proteins to produce high-molecular-mass polyphenol-protein complexes, with Alb and Glt exhibiting high binding capacity. These complexes were resistant to proteolytic digestion. Further elucidation of their bioactivities may expand the use of processed adzuki beans as functional ingredients. (© The Author(s) 2026. Published by Oxford University Press on behalf of Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved. For commercial re-use, please contact reprints@oup.com for reprints and translation rights for reprints. All other permissions can be obtained through our RightsLink service via the Permissions link on the article page on our site-for further information please contact journals.permissions@oup.com.) |
| Contributed Indexing: | Keywords: adzuki beans; cotyledon proteins; digestibility; polyphenol–protein complexes; seed-coat polyphenols |
| Substance Nomenclature: | 0 (Polyphenols) 0 (Plant Proteins) 0 (Globulins) 0 (Albumins) |
| Entry Date(s): | Date Created: 20260714 Date Completed: 20260925 Latest Revision: 20260925 |
| Update Code: | 20260925 |
| DOI: | 10.1093/bbb/zbag104 |
| PMID: | 42446432 |
| Βάση Δεδομένων: | MEDLINE |
καταχωρήστε σχόλιο πρώτοι!