Effect of faba bean seeds with different content of proanthocyanidins on growth of rats, caecal enzyme activity and metabolism indices

Z. Zduńczyk; J. Juśkiewicz; M. Wróblewska; M. Flis

doi:10.1556/aalim.32.2003.2.5

Acta Alimentaria

Volume/Issue:: Volume 32: Issue 2

Effect of faba bean seeds with different content of proanthocyanidins on growth of rats, caecal enzyme activity and metabolism indices

Authors:

Z. Zduńczyk

Z. Zduńczyk Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10 Tuwima Str., 10-747 Olsztyn. Poland

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J. Juśkiewicz

J. Juśkiewicz Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10 Tuwima Str., 10-747 Olsztyn. Poland

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M. Wróblewska

M. Wróblewska Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 10 Tuwima Str., 10-747 Olsztyn. Poland

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, and

M. Flis

M. Flis Institute of Animal and Feed Management, Warmia and Masury University 5 Oczapowskiego Str., 10-718 Olsztyn. Poland

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Pages:: 161–168

Online Publication Date:: 22 Jul 2005

Publication Date:: 01 May 2003

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.32.2003.2.5

Keywords:: rat; rat; Vicia faba L.; proanthocyanidins; nutritional value; enzyme activity; caecal contents

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Rats were fed for 6 weeks with diets containing seeds or their fractions (cotyledons and hulls) of two types of faba bean: colour-flowered varieties (dark seeds) and white-flowered strain (light seeds). Compared to dark seeds, the light seeds contained more crude protein (29.68% vs. 26.96) and less fibre (CF: 7.79 vs. 8.54% and DF: 24.74 vs. 28.93%). The light seeds contained also more a-galactosides (3.88%) than the dark seeds (3.37%). Amino acid composition, e.g. the content of lysine, methionine and cystine in the seeds and cotyledons of different types of faba bean was similar. The content of total polyphenols in light seeds of white flowered faba bean (2.79 g kg^{-1) was about five times lower than in dark seeds of colour-flowered varieties (10.95 g kg -1). Proanthocyanidins (condensed tannins) consist about 65% of the content of total polyphenols in dark seeds and about 1% of polyphenols in light seeds. The content of proanthocyanidins in the diet (about 2.7 g kg -1) significantly lowered the body weight gain of rats and protein efficiency ratio (PER). Proanthocyanidins decreased also the activity of ß-glucuronidase in the caecal digesta, without affecting the activity of a- and ß-glucosidase and a- and ß-galactosidase. Different proanthocyanidin content in the diet had no effect on the content of glucose, triglycerides and total cholesterol in the serum and activity of selected enzymes: aspartate aminotransferase, alanine transferase, superoxide dismutase and glutathione peroxidase.}

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

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Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
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