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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #125135
Title: IN VITRO BINDING OF BILE ACIDS BY SOY PROTEIN, PINTO BEANS, BLACK BEANS AND WHEAT GLUTEN

Author
item Kahlon, Talwinder
item Woodruff, Carol

Submitted to: Journal of Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/22/2002
Publication Date: 12/1/2002
Citation: Kahlon, T.S., Woodruff, C.L. 2002. In vitro binding of bile acids by soy protein, pinto beans, black beans andwheat gluten. Journal of Food Chemistry. Vol. 79, No. 4, p. 425-429

Interpretive Summary: The healthful or cholesterol-lowering properties of bean and wheat protein could be predicted by evaluating their in vitro bile acid binding as it has potential to lower plasma and liver cholesterol and excrete toxic metabolites. The relative values for in vitro bile acid binding on an equal protein basis for the soy protein, pinto beans, black beans and wheat gluten were 17, 23, 30 and 12%, respectively. Bile acid binding by soy protein, pinto beans and black beans may relate to their potential influence on cholesterol lowering, lipid and lipoprotein metabolism and lowering the risk of plaque formation in the aortic arch. In the case of wheat gluten, bile acid binding may relate to improving gastrointestinal health and reducing the risk of cancer.

Technical Abstract: The in vitro bile acid binding by soy protein, pinto beans, black beans and wheat gluten was determined using a mixture of bile acids normally secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing substrates on an equal protein basis. Considering cholestyramine as 100% bound, the relative in vitro bile acid binding for the soy protein, pinto beans, black beans and wheat gluten on equal protein basis was 17, 23, 30 and 12%, respectively. Bile acid binding by soy protein, pinto beans and black beans may influence cholesterol lowering, lipid and lipoprotein metabolism and reduction of plaque formation in the aortic arch. Higher bile acid binding by black beans and pinto beans than soy protein is encouraging; it suggests that there may be components other than the bean protein with the desired health promoting properties. As for wheat gluten, bile acid binding may relate to its potential for improving gastrointestinal health and reducing the risk of cancer. These results point to bile acid binding by soy protein, pinto beans, black beans and wheat gluten as indicative of their health-promoting potential.