Abstract
This research aimed at assessing the content and the functional properties of phytohemagglutinin (PHA) in different varieties of beans widely consumed in Tunisia through soaking, cooking, autoclaving, germination, and their combinations. This study was carried out on three varieties of white beans grown in different localities of Tunisia, namely Twila, Coco, and Beldia, as well as on imported and local canned beans. All bean samples underwent biochemical and immunological evaluation by employing several techniques such as indirect competitive enzyme-linked immunosorbent assay (ELISA), hemagglutinating assay, Ouchterlony double immunodiffusion, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Biochemical and immunological analyses indicated that raw dry beans contained a considerable amount of proteins and PHAs. ELISA demonstrated that soaking, either in plain water or in alkaline solution, caused an increase in the concentration of PHA. A slight increase of PHA was produced equally by germination during 4 days in all bean varieties. Cooking or autoclaving of presoaked beans resulted in a complete disappearance of PHA. ELISA test also proved that both imported and local canned beans contained fingerprints of PHA. Hemagglutination assays showed that not only cooked and autoclaved presoaked beans lacked the ability to agglutinate red blood cells but also autoclaved unsoaked beans did. In agar gel immunodiffusion using rabbit anti-PHA serum, raw, soaked, cooked unsoaked, and sprouted beans gave precipitin arc reactions, indicating that PHA existed in immunoreactive form in the tested seeds. SDS-PAGE electrophoretograms showed protein isolates of Twila and Beldia beans to have different profiles through soaking, cooking, and autoclaving processes. This work revealed that the combination of soaking and cooking/autoclaving was the best way in reducing PHA content and its activity in all bean varieties when compared with germination.
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Claims 10
Claim · model-written summary
Soaking in plain water or alkaline solution increased the concentration of PHA in beans.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)
Phaseolus vulgarist0 - Treatment
- soaking, either in plain water or in alkaline solutione1
- Outcome
- concentration of PHAe1
- Direction
- increasee1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e1“ELISA demonstrated that soaking, either in plain water or in alkaline solution, caused an increase in the concentration of PHA”
Claim · model-written summary
Germination for 4 days produced a slight increase of PHA in all bean varieties.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Treatment
- germination during 4 dayse2
- Outcome
- PHAe2
- Direction
- increasee2
- Qualifier
- slighte2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e2“A slight increase of PHA was produced equally by germination during 4 days in all bean varieties”
Claim · model-written summary
Cooking or autoclaving of presoaked beans completely removed PHA.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Treatment
- Cooking or autoclaving of presoaked beanse3
- Outcome
- complete disappearance of PHAe3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e3“Cooking or autoclaving of presoaked beans resulted in a complete disappearance of PHA”
Claim · model-written summary
Both imported and local canned beans contained fingerprints of PHA.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Outcome
- fingerprints of PHAe4
- Qualifier
- imported and local canned beanse4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e4“ELISA test also proved that both imported and local canned beans contained fingerprints of PHA”
Claim · model-written summary
Cooked and autoclaved presoaked beans lacked the ability to agglutinate red blood cells.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Treatment
- cooked and autoclaved presoaked beanse5
- Outcome
- ability to agglutinate red blood cellse5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e5“not only cooked and autoclaved presoaked beans lacked the ability to agglutinate red blood cells but also autoclaved unsoaked beans did”
Claim · model-written summary
Autoclaved unsoaked beans lacked the ability to agglutinate red blood cells.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Treatment
- autoclaved unsoaked beanse5
- Outcome
- ability to agglutinate red blood cellse5
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e5“not only cooked and autoclaved presoaked beans lacked the ability to agglutinate red blood cells but also autoclaved unsoaked beans did”
Claim · model-written summary
Raw, soaked, cooked unsoaked and sprouted beans gave precipitin arc reactions, indicating PHA in immunoreactive form.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Outcome
- precipitin arc reactionse6
- Qualifier
- PHA existed in immunoreactive forme6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e6“raw, soaked, cooked unsoaked, and sprouted beans gave precipitin arc reactions, indicating that PHA existed in immunoreactive form”
Claim · model-written summary
SDS-PAGE protein isolate profiles of Twila and Beldia beans differed through soaking, cooking and autoclaving.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Material
- Twila and Beldiae7
- Treatment
- soaking, cooking, and autoclavinge7
- Outcome
- different profilese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e7“SDS-PAGE electrophoretograms showed protein isolates of Twila and Beldia beans to have different profiles through soaking, cooking, and autoclaving processes”
Claim · model-written summary
The combination of soaking and cooking or autoclaving reduced PHA content and activity more than germination.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Treatment
- the combination of soaking and cooking/autoclavinge1
- Outcome
- PHA content and its activitye1
- Direction
- reducinge1
- Comparator
- germinatione1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e1“the combination of soaking and cooking/autoclaving was the best way in reducing PHA content and its activity in all bean varieties when compared with germination”
Claim · model-written summary
Raw dry beans contained a considerable amount of proteins and PHAs.
- Taxon
- Common Beans ( Phaseolus vulgaris L.)Phaseolus vulgarist0
- Outcome
- amount of proteins and PHAse1
- Qualifier
- raw dry beanse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Common Beans ( Phaseolus vulgaris L.)”
e1“raw dry beans contained a considerable amount of proteins and PHAs”
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See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.