Antioxidant, anti-inflammatory, antimicrobial, and anticancer properties of green broad bean pods (Vicia faba L.)

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2023-11-17 DOI:10.21603/2308-4057-2024-2-610

Elsayed Elbadrawy, Mona Y. Mostafa

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Abstract

This study featured broad/fava bean pods as by-products of food production. It assessed the chemical composition of green bean pods (Vicia faba L.) and their methanolic extract. The extract was tested in vitro for antioxidant, anti-inflammatory, antimicrobial, and anticancer activities against prostate cancer (Pc3) and liver cancer (HepG2) cells. Broad bean pods proved to be rich in carbohydrates, fiber, protein, potassium, calcium, and magnesium. The extract contained 286 mg GAE/g total phenols and 105 mg QE/g total flavonoids. The antioxidant activity of the methanolic extract was measured by 1,1-diphenyl-2-picryl hydrazyl (DPPH) assay. The highest DPPH scavenging activity belonged to the extract concentrations of 1000 μg/mL (80.5%) and 500 μg/mL (73.7%), whereas the IC50 value was 87.35 μg/mL. The methanolic extract possessed the anti-inflammatory effect as it significantly reduced the hemolysis of red blood cells. The maximal inhibition percentage reached 66.7% at 1000 μg/mL. Regarding the antimicrobial activity, the broad bean pod methanolic extract inhibited Bacillus subtilis, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, as well as Candida albicans. The extract reduced the cell viability of human hepatocarcinoma (HepG2) and prostate cancer (PC3) cells in a concentration-dependent manner. It also caused significant changes in cell shape, compared to the control. Therefore, broad beans can be recommended for human consumption together with pods, fresh or cooked, as a potential source of bioactive substances in functional food production.

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绿蚕豆荚（Vicia faba L.）的抗氧化、抗炎、抗菌和抗癌特性

这项研究以作为食品生产副产品的蚕豆/蚕豆荚为特色。研究评估了蚕豆荚（Vicia faba L.）及其甲醇提取物的化学成分。在体外测试了萃取物对前列腺癌（Pc3）和肝癌（HepG2）细胞的抗氧化、抗炎、抗菌和抗癌活性。蚕豆荚富含碳水化合物、纤维、蛋白质、钾、钙和镁。提取物中含有 286 毫克 GAE/克总酚和 105 毫克 QE/克总黄酮。甲醇提取物的抗氧化活性是通过 1,1-二苯基-2-苦基肼（DPPH）检测法测定的。浓度分别为 1000 μg/mL （80.5%）和 500 μg/mL （73.7%）的提取物具有最高的 DPPH 清除活性，IC50 值为 87.35 μg/mL。甲醇提取物具有抗炎作用，因为它能显著减少红细胞溶血。当浓度为 1000 μg/mL 时，最大抑制率达到 66.7%。在抗菌活性方面，蚕豆荚甲醇提取物可抑制枯草杆菌、金黄色葡萄球菌、大肠杆菌、绿脓杆菌以及白色念珠菌。该提取物以浓度依赖的方式降低了人肝癌（HepG2）和前列腺癌（PC3）细胞的存活率。与对照组相比，蚕豆提取物还能使细胞形状发生明显变化。因此，蚕豆和豆荚，无论是新鲜的还是煮熟的，都可以作为功能性食品生产中生物活性物质的潜在来源推荐给人类食用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.