Polyphenols from Common Beans (Phaseolus vulgaris L.) with Antimycotoxigenic Potential against Fumonisin B1

Abstract

Fumonisins, primarily produced by Fusarium verticillioides, are among the most prevalent mycotoxins in agricultural products. This study explores the antimycotoxigenic potential of polyphenols from grains of common beans against fumonisin B₁ (FB₁). While fungal growth was quantified on common bean grains, FB₁ production was absent, in contrast with higher toxin levels on maize and rice grains. Key polyphenols, catechin, kaempferol, epicatechin, gallic acid, and quercetin, were identified and quantified only in bean grains. Bioassays revealed that these individual polyphenols did not completely inhibit FB₁ production. However, when these polyphenols were combined, the inhibition of FB₁ production reached levels comparable to those achieved with the polyphenol-rich extract from common beans, exceeding 95%. This suggests a potential synergistic effect. Gene expression analysis demonstrated that polyphenol-rich extracts from common beans effectively inhibited FB₁ biosynthesis in the fungus. These findings could serve as a differentiator feature in common beans, promoting their consumption and paving the way for the development of natural strategies to mitigate FB₁ contamination in food.