Increase in digestive organs of rats due to the ingestion of dietary fiber with similar solubility to that of common bean.

The aim of the present work is to study the effect of dietary dietary fiber of similar solubility to that of the cooked common bean in the increase of the small intestine, liver, and pancreas of rats. Recently weaned male Wistar rats were fed ad libitum balanced diets containing cooked common bean (12.9% of dietary fiber plus resistant starch) or casein with 5.0% (control group), 10.0%, 12.5% or 15.0% of dietary fiber plus resistant starch added, with the same proportions of insoluble and soluble fibers and resistant starch found in bean (8:3:1) for 14 days. Weight gain and diet intake were smaller in the group fed the cooked bean diet. However, this group showed the highest increase in the studied organs. Rats that ingested the diet containing casein with 15.0% of dietary fiber added showed a growth of 21.4% in the pancreas. Rats fed other casein diets did not show significant differences (p > 0.05). The diet containing the cooked common bean led to weight gain of all studied organs (50.0% in the pancreas, 25.0% in the liver and 33.4% in the small intestine) and an increase of 47.1% in the small intestine length. Therefore, dietary fiber plus resistant starch had a trophic effect on digestive organs, although they were not the only stimulation factor, because the cooked bean has other chemical components, like phytates and tannins, that probably contribute to that effect.

Supplementation with commercial mixtures of conjugated linoleic acid in association with vitamin E and the process of lipid autoxidation in rats.

CLA has been studied for its beneficial effects on health. However, the possibility of adverse effects, such as increased oxidative stress, must also be considered. The present work aims to assess the effect of CLA supplementation on the process of lipid autoxidation, both in the presence and in absence of an antioxidant. The investigation consisted in a biological assay with 60 rats divided into six groups: C (control), CE (control + vitamin E), AE (AdvantEdgeCLA), AEE (AdvantEdgeCLA + Vitamin E), CO (CLA One) and COE (CLA One)+ vitamin E). The CLA amount was 2% of feed consumption. Animals were supplemented for 42 days. As indicators of lipid autoxidation, peroxide (IP), malondialdehyde (MDA), 8-iso-PGF2(alpha) isoprostane and catalase were determined. Hepatic IP results indicated that CLA increased oxidation: values for CLA-supplemented groups, particularly group CO (84.38 +/- 10.97 mequiv/kg), were higher than those of the control group (54.75 +/- 9.70 mequiv/kg). In contrast, serum MDA results showed that CLA reduces oxidation both for group AE (1.8 +/- 0.67 mg of MDA/l) and for group CO (2.43 +/- 0.61 mg of MDA/l) as compared to the control group (3.85 +/- 0.24 mg of MDA/l). Serum catalase indicated a reduction of oxidation: groups AE and CO displayed 4734.23 +/- 1078.93 kU/l and 5916.06 +/- 2490.71 kU/l, respectively. These values are significantly lower than those of the control group. An increase in 8-iso-PGF2(alpha) in urine was observed, particularly in group AE (95.13 +/- 20.26 pg/ml) as compared to the control group (69.46 +/- 16.65 pg/ml). It was concluded that the influence of CLA on lipid autoxidation is dependent on supplement type, supplement dosage and chosen indicator, including its tissue and determination methodology.

Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value.

The effect of soaking in domestic processing, on the nutritive value of the common bean (Phaseolus vulgaris, L.) cv IAC-Carioca, was studied. Five treatments were carried out with experimental diets, and offered to male, recently weaned Wistar rats. The protein sources were, respectively, control diet (casein) (CC), casein plus the soluble solids found in the soaking water (CSS), freeze dried bean cooked without soaking (BNS), freeze dried bean cooked with the non-absorbed soaking water (BSW), freeze dried bean cooked without the non-absorbed soaking water (BSNW). and an aproteic diet (AP) for corrective purposes. The anti-nutritional factors (phytates and tannins), were determined in the differently processed beans and in the soaking water. The following values for the reduction of phytates were obtained: BNS (20.9%), BSNW (60.8%) and BSW (53.0%), and the tannins were reduced by: BNS (86.6%), BSNW (88.7%) and BSW (89.0%). No significant differences were observed between the various treatments using the common bean as protein source, with respect to the net protein ratio (NPR). With respect to the digestibility corrected by non-protein diet, values varying between 94.1% and 94.6% for casein, and between 57.5% and 61.4% for the common bean, were observed, the treatment BNS being more digestible. It was concluded that soaking did not interfere with the NPR of the experimental diets containing the common bean as protein source, nor did it reduce the tannin content. However soaking was capable of reducing the phytate levels in the common bean. On the other hand, soaking was unable to increase the protein digestibility of the common bean, since the treatment BNS showed the highest value for digestibility.

Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value.

The objective of this study was to verify the effect of soaking on the factors causing flatulence in the common bean (Phaseolus vulgaris, L.) cv. IAC-Carioca during domestic preparation. A biological assay using recently weaned (21 days) male Wistar rats provided the Food Conversion Efficiency (FCE) and the Net Protein Ratio (NPR). Five treatments were carried out with isocaloric (350.9 +/- 37.9 kcal/100 g) and isoprotein (12.0 +/- 0.5%) experimental diets, with the following protein sources: beans cooked without soaking (BNS), beans soaked and cooked with the soaking water (BSWW), beans soaked and cooked without the residual soaking water (BSNW), control diet (casein) (CC), casein plus the total soluble solids found in the soaking water (CSS) for comparative purposes, and an aproteic diet (AP) for corrective purposes, all diets offered ad libitum. The contents of raffinose-type oligosaccharides were determined in the different domestic preparations of the beans. Significant reductions were observed in the contents of the oligosaccharides raffinose (25.0%), stachyose (24.8%), and verbascose (41.7%), and in the contents of total sugars (80.6%), reducing sugars (58.2%), nonreducing sugars (90.3%), and starch (26.8%) when soaking took place before cooking and elimination of the soaking water not absorbed by the beans (BSNW) was used. No significant difference (p > 0.05) was observed between the values for FCE and NPR of the control diet (casein) and control diet plus soaking water soluble solids. Neither was any significant difference between the values for the different bean treatments found, though the values for FCE and NPR were lower than those obtained for casein treatments. Thus it was verified that although the domestic preparation of the common bean significantly reduced the contents of raffinose-type oligosaccharides, total reducing and nonreducing sugars and starch, it did not interfere with its nutritive value.