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Zolfino landrace (Phaseolus vulgaris L.) from Pratomagno: general and specific features of a functional food.
Balestri, Francesco; Rotondo, Rossella; Moschini, Roberta; Pellegrino, Mario; Cappiello, Mario; Barracco, Vito; Misuri, Livia; Sorce, Carlo; Andreucci, Andrea; Del-Corso, Antonella; Mura, Umberto.
Afiliación
  • Balestri F; Department of Biology, University of Pisa, Pisa, Italy.
  • Rotondo R; Interdepartmental Research Center Nutrafood 'Nutraceuticals and Food for Health', University of Pisa, Pisa, Italy.
  • Moschini R; Department of Biology, University of Pisa, Pisa, Italy.
  • Pellegrino M; Department of Biology, University of Pisa, Pisa, Italy.
  • Cappiello M; Interdepartmental Research Center Nutrafood 'Nutraceuticals and Food for Health', University of Pisa, Pisa, Italy.
  • Barracco V; Department of Translational Research on New Technologies in Medicine and Surgery, University of Pisa, Pisa, Italy.
  • Misuri L; Department of Biology, University of Pisa, Pisa, Italy.
  • Sorce C; Interdepartmental Research Center Nutrafood 'Nutraceuticals and Food for Health', University of Pisa, Pisa, Italy.
  • Andreucci A; Department of Biology, University of Pisa, Pisa, Italy.
  • Del-Corso A; Department of Biology, University of Pisa, Pisa, Italy.
  • Mura U; Department of Biology, University of Pisa, Pisa, Italy.
Food Nutr Res ; 60: 31792, 2016.
Article en En | MEDLINE | ID: mdl-27415159
BACKGROUND: The Zolfino bean is a variety of Phaseolus vulgaris, which is cultivated in a limited area of Tuscany, Italy, and is widely appreciated for its flavor and culinary uses. OBJECTIVES: A yellow Zolfino landrace cultivated in the Leccio-Reggello area was characterized and compared with three other varieties of Phaseolus vulgaris (i.e. the Borlotto, Cannellino, and Corona beans) in terms of its general features and potential as an antioxidant/anti-inflammatory agent. DESIGN: The length, width, thickness, equatorial section surface, weight, volume, and seed coat section were measured in all the beans. The seed surface area was also estimated by an original empirical method. The ability of the different beans to interfere with the enzymes of the polyol pathway (that is, aldose reductase (AR) and sorbitol dehydrogenase) was tested using the supernatant after soaking the beans at room temperature and after thermal treatment, which simulated the bean-cooking process in a controlled fashion. RESULTS: Concerning the general features, Zolfino was comparable with other beans, except Corona, in terms of surface-volume ratio, which possesses the lowest tegument thickness. Moreover, Zolfino appears the most effective in inhibiting AR activity. The inhibitory ability is unaffected by thermal treatment and appears to be associated with compound(s) present in the coat of the bean. CONCLUSIONS: The ability of Zolfino to inhibit AR, thus reducing the flux of glucose through the polyol pathway, highlights the features of Zolfino as a functional food, potentially useful in treating the dysfunctions linked to the hyperactivity of AR, such as diabetic complications or inflammatory responses.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Nutr Res Año: 2016 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suecia
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Nutr Res Año: 2016 Tipo del documento: Article País de afiliación: Italia Pais de publicación: Suecia