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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 #183759
Title: IN VITRO BINDING OF BILE ACIDS BY BANANAS, PEACHES, PINEAPPLE, GRAPES, PEARS, APRICOTS AND NECTARINES

Author
item Kahlon, Talwinder
item Smith, Gordon

Submitted to: Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/23/2006
Publication Date: 1/1/2007
Citation: Kahlon, T.S., Smith, G.E. 2007. In vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines. Food Chemistry. 2007. 101(3):1046-1051.

Interpretive Summary: The in vitro binding of bile acids by bananas, peaches, pineapple, grapes, pears, apricots and nectarines was determined using a mixture of bile acids secreted in human bile. Considering cholestyramine (bile acid binding, cholesterol-lowering drug) as 100% bound, the relative in vitro bile acid binding on dry matter basis was for bananas 9%, peaches 6%, pineapple 6%, grapes 5%, pears 5%, apricots 3% and nectarines 2%. These results point to the relative health-promoting potential of bananas > peaches = pineapple > grapes = pears > apricots > nectarines as indicated by their bile acid binding on DM basis. Inclusion of bananas, peaches, pineapple, grapes and pears in our daily diet as health-promoting fruits should be encouraged.

Technical Abstract: The in vitro binding of bile acids by bananas (Musa X paradisiaca), peaches (Prunus persica), pineapple (Ananus comosus), grapes (Vitis spp.), pears (Pyrus communis), apricots (Prunus armeniaca) and nectarines (Prunus persica, nectarina) was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted testing various fresh raw vegetables on an equal dry matter basis. Considering cholestyramine (bile acid binding, cholesterol-lowering drug) as 100% bound, the relative in vitro bile acid binding on dry matter (DM), total dietary fiber (TDF) and total polysaccharides (PCH) basis was for bananas 8, 85 and 21%; peaches 6, 43 and 56%; pineapple 6, 55 and 23%; grapes 5, 101 and 101%; pears 5, 24 and 13%; apricots 3, 21 and 22%; and nectarines 2, 15 and 10%, respectively. Bile acid binding on DM basis for bananas was significantly (P 0.05) higher and for nectarines significantly lower than for peaches, pineapple, grapes, pears and apricots. The bile acid binding for peaches and pineapple was similar and significantly higher than that for grapes, pears and apricots nectarines. Binding values for grapes and pears were significantly higher than apricots. These results point to the relative health-promoting potential of bananas > peaches = pineapple > grapes = pears > apricots > nectarines as indicated by their bile acid binding on DM basis. The variability in bile acid binding between the fruits tested maybe related their phytonutrients, antioxidants, polyphenols, flavonoids (anthocyanins, flavonols, and proanthocyanidins), structure, hydrophobicity of undigested fractions, anionic or cationic nature of the metabolites produced during digestion or their interaction with active binding sites. Inclusion of banana, peaches, pineapple, grapes and pears in our daily diet as health-promoting fruits should be encouraged. Animal studies are planned to validate in vitro bile acid binding of fruits observed herein to their healthful potential of atherosclerosis amelioration (lipid and lipoprotein-lowering) and cancer prevention (excretion of toxic metabolites).