Abstract：
The present study delved into the chemical composition, antioxidant, and anti-inflammatory properties of three dry edible beans: Black (BL), Great Northern (GN), and Pinto (PN). The beans were soaked, cooked, and subjected to in vitro gastrointestinal (GI) digestion. BL bean exhibited significantly higher gastric (42%) and intestinal (8%) digestion rates. Comparative assessment of soluble GI-digested fractions (<3 kDa) revealed that the GN bean exhibited the highest abundance of dipeptides (P < 0.05). The BL bean fraction displayed a 4-fold increase in tripeptides (P < 0.05). Both BL and PN bean fractions are high in essential free amino acids, flavonols, and derivatives of hydroxybenzoic acid when compared to the GN bean. All the beans exhibited the ability to mitigate TNF-α-induced pro-inflammatory signaling; however, the BL bean fraction was the most effective at lowering AAPH-induced oxidative stress in HT-29 cells, followed by the GN bean (P < 0.05). In contrast, a low antioxidant effect was observed with PN beans.
摘要：
本研究深入研究了化学成分，抗氧化剂，和三种干食用豆的抗炎特性：黑色（BL），大北方（GN），和平托（PN）。豆子都湿透了,煮熟,并进行体外胃肠(GI)消化。BL豆表现出较高的胃（42％）和肠（8％）消化率。可溶性GI消化的级分(<3kDa)的比较评估显示GN豆表现出最高丰度的二肽(P<0.05)。BL豆级分显示三肽增加4倍(P<0.05)。BL和PN豆部分都富含必需游离氨基酸，黄酮醇，与GN豆相比，以及羟基苯甲酸的衍生物。所有的豆类都表现出减轻TNF-α诱导的促炎信号的能力；然而，BL豆部分在降低HT-29细胞中AAPH诱导的氧化应激方面最有效，其次是GN豆(P<0.05)。相比之下,用PN豆观察到低抗氧化作用。
