Food Futures Flagship, CSIRO Food and Nutritional Sciences, 11 Julius Avenue, North Ryde, NSW 2113, Australia.
Br J Nutr. 2012 Aug;108 Suppl 1:S123-34. doi: 10.1017/S0007114512000803.
The functional properties, including antioxidant and chemopreventative capacities as well as the inhibitory effects on angiotensin-converting enzyme (ACE), α-glucosidase and pancreatic lipase, of three Australian-grown faba bean genotypes (Nura, Rossa and TF(Ic*As)483/13) were investigated using an array of in vitro assays. Chromatograms of on-line post column derivatisation assay coupled with HPLC revealed the existence of active phenolics (hump) in the coloured genotypes, which was lacking in the white-coloured breeding line, TF(IcAs)483/13. Roasting reduced the phenolic content, and diminished antioxidant activity by 10-40 % as measured by the reagent-based assays (diphenylpicrylhydrazyl, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) and oxygen radical absorbance capacity) in all genotypes. Cell culture-based antioxidant activity assay (cellular antioxidant activity) showed an increase of activity in the coloured genotypes after roasting. Faba bean extracts demonstrated cellular protection ability against H₂O₂-induced DNA damage (assessed using RAW264.7 cells), and inhibited the proliferation of all human cancer cell lines (BL13, AGS, Hep G2 and HT-29) evaluated. However, the effect of faba bean extracts on the non-transformed human cells (CCD-18Co) was negligible. Flow cytometric analyses showed that faba bean extracts successfully induced apoptosis of HL-60 (acute promyelocytic leukaemia) cells. The faba bean extracts also exhibited ACE, α-glucosidase and pancreatic lipase inhibitory activities. Overall, extracts from Nura (buff-coloured) and Rossa (red-coloured) were comparable, while TF(IcAs)*483/13 (white-coloured) contained the lowest phenolic content and exhibited the least antioxidant and enzyme inhibition activities. These results are important to promote the utilisation of faba beans in human diets for various health benefits.
采用一系列体外分析方法，研究了澳大利亚三种蚕豆基因型（Nura、Rossa 和 TF(Ic*As)483/13）的功能特性，包括抗氧化和化学预防能力，以及对血管紧张素转化酶（ACE）、α-葡萄糖苷酶和胰脂肪酶的抑制作用。在线柱后衍生化与 HPLC 联用的色谱图显示，有色基因型中存在活性酚（驼峰），而白色选育系 TF(IcAs)483/13 中则不存在。烘烤降低了酚类含量，并用基于试剂的测定法（二苯基苦基肼、2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）和氧自由基吸收能力）测量时，所有基因型的抗氧化活性降低了 10-40%。基于细胞的抗氧化活性测定（细胞抗氧化活性）显示，在烘烤后有色基因型的活性增加。蚕豆提取物在细胞培养中显示出对 H₂O₂诱导的 DNA 损伤的细胞保护能力（用 RAW264.7 细胞评估），并抑制了所有评估的人类癌细胞系（BL13、AGS、Hep G2 和 HT-29）的增殖。然而，蚕豆提取物对非转化的人细胞（CCD-18Co）的影响可以忽略不计。流式细胞术分析表明，蚕豆提取物成功诱导了 HL-60（急性早幼粒细胞白血病）细胞的凋亡。蚕豆提取物还表现出 ACE、α-葡萄糖苷酶和胰脂肪酶抑制活性。总的来说，Nura（浅黄色）和 Rossa（红色）的提取物相当，而 TF(IcAs)*483/13（白色）的酚含量最低，表现出的抗氧化和酶抑制活性最低。这些结果对于促进在人类饮食中利用蚕豆来获得各种健康益处非常重要。
