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首页> 外文期刊>Journal of the Science of Food and Agriculture >Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats
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Processing method modulates the effectiveness of black beans for lowering blood cholesterol in spontaneously hypertensive rats

机译：加工方法调节黑豆在自发性高血压大鼠降低血液胆固醇的功效

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BACKGROUND Various foods are known to have beneficial effects on health when consumed whole; however, there is a trend towards preparing foods from processed ingredients, and it remains unclear whether the benefits of the whole food are retained. The purpose of this study was therefore to examine whether different processing techniques affect the lowering of cholesterol and the vascular effects of black beans (Phaseolus vulgarisL.). RESULTS Beans were prepared by overnight soaking and boiling - the standard method - and by micronization, extrusion, or dehulling and boiling, and they were then fine milled. Beans prepared by the standard method were also coarse milled. These five materials were incorporated into semi-purified diets (30% wt/wt) and fed to spontaneously hypertensive rats for 4 weeks. Body weight, blood pressure, and aorta morphology were unaltered by the diets. Fasting total cholesterol was significantly reduced in rats fed micronized beans compared with extruded beans (both fine-milled) or the bean-free diet, while boiling combined with coarse milling lowered low-density lipoprotein (LDL) cholesterol. The lack of cholesterol lowering in rats fed extruded bean compared to micronized was not explained by the amount or composition of dietary fiber or resistant starch. Differences in the polyphenolic profile as determined by high-performance liquid chromatography (HPLC) were also unable to explain the variations in cholesterol-lowering capacity. CONCLUSION The present study demonstrates that processing of black beans alters the health effects observed with the whole pulse, and suggests that products prepared with processed ingredients will need to be tested empirically to establish whether the biological effects are maintainedin vivo. (c) 2020 Society of Chemical Industry
机译：背景：众所周知，各种食物在整体食用时对健康有益；然而，有一种趋势是用加工过的原料制作食品，目前尚不清楚是否保留了整个食品的益处。因此，本研究的目的是检验不同的加工工艺是否影响黑豆（菜豆）的胆固醇降低和血管效应。结果通过标准方法过夜浸泡和煮沸以及微粉化、挤压或脱皮和煮沸制备豆类，然后对其进行细磨。用标准方法制备的豆子也经过粗磨。将这五种材料加入半纯化饮食（30%wt/wt）中，并喂给自发性高血压大鼠4周。体重、血压和主动脉形态不受饮食的影响。与挤压豆（均为精磨豆）或无豆饮食相比，喂食微粉豆的大鼠的空腹总胆固醇显著降低，而煮沸与粗磨结合可降低低密度脂蛋白（LDL）胆固醇。与微粉化大豆相比，挤压大豆喂养的大鼠胆固醇降低不足，这不能用膳食纤维或抗性淀粉的数量或组成来解释。高效液相色谱法（HPLC）测定的多酚谱的差异也无法解释胆固醇降低能力的变化。结论本研究表明，加工黑豆会改变整个脉搏观察到的健康效应，并建议使用加工成分制备的产品需要进行经验测试，以确定其生物效应是否在体内保持。（c） 2020年化学工业学会

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