In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)

Shudong He; Benjamin K Simpson; Michael O Ngadi; Ying Ma

doi:10.1016/j.foodchem.2014.10.045

In vitro studies of the digestibility of lectin from black turtle bean (Phaseolus vulgaris)

Food Chem. 2015 Apr 15:173:397-404. doi: 10.1016/j.foodchem.2014.10.045. Epub 2014 Oct 17.

Authors

Shudong He¹, Benjamin K Simpson², Michael O Ngadi³, Ying Ma⁴

Affiliations

¹ School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
² Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada. Electronic address: benjamin.simpson@mcgill.ca.
³ Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Québec H9X 3V9, Canada.
⁴ School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China. Electronic address: maying@hit.edu.cn.

PMID: 25466038
DOI: 10.1016/j.foodchem.2014.10.045

Abstract

In this study, the in vitro digestibility of lectin from black turtle bean was investigated in simulated gastric fluid (SGF) and tryptic digestion, using kinetic densitometric analysis for SDS-PAGE and spectroscopic measurements. It was found that the native lectin was relatively stable in both SGF (half-life=22.71 min) and tryptic digestion (half-life ⩾90 min), the susceptibility of the protein to hydrolysis by proteases was markedly increased by preheating and also enhanced by demetallization. An unfolding state of the preheated lectin was observed by UV and fluorescence spectroscopy, although the conformational changes were found to be limited by the demetallization. This study provides evidence that metal ions may provide resistance during protease hydrolysis, and suggests both preheating and demetallization contribute to in vitro proteolytic degradation of lectin.

Keywords: Black turtle bean; Digestibility; In vitro; Kinetic; Lectin; Spectrum.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Calcium / pharmacology
Digestion*
Drug Stability
Electrophoresis, Polyacrylamide Gel
Gastric Juice / metabolism
Hot Temperature
Hydrolysis
In Vitro Techniques
Lectins / metabolism*
Manganese / pharmacology
Pepsin A / metabolism
Phaseolus / chemistry*
Spectrum Analysis
Trypsin / metabolism

Substances

Lectins
Manganese
Trypsin
Pepsin A
Calcium