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Antiradical Capacity and Induction of Apoptosis on HeLa Cells by a Phaseolus vulgaris Extract

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Abstract

Jamapa bean is a black Phaseolus vulgaris variety rich in condensed tannins, anthocyanins and flavonols with interesting biological activities. The objective of this work was to evaluate the antiradical capacity (ARC) of a Jamapa bean methanolic extract (BME) and some of the proanthocyanidin-rich fractions derived from it, using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The effect of the BME on some proteins involved in apoptosis on HeLa cells was also evaluated. A strong correlation between proanthocyanidin concentration in BME and antiradical capacity was found, suggesting that these compounds contribute significantly to antiradical activity. BME was a better radical scavenger than butylated hydroxytoluene (45.6 and 33.9% ARC at 400 µM, respectively). Two proanthocyanidin-rich fractions obtained after a preliminary separation of the BME using Toyopearl (TP4 and TP6) exhibited a higher antiradical activity than the parent extract. The treatment of HeLa cells with 35 µg BME/ml/24 h increased the expression of Bax and Caspase-3, pro-apoptotic proteins (6.13 and 1.2 times for Caspase-3 and Bax, respectively). The mechanism of action of some proteins involved in apoptosis was also evaluated, and the results suggest that black Jamapa bean could be an important source of polyphenolic compounds with potential biological use as antioxidant and anticancer agents.

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Abbreviations

ARC:

Antiradical capacity

BHT:

Butylated hydroxytoluene

BME:

Bean methanolic extract

DPPH:

1,1-diphenyl-2-picrylhydrazyl

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Acknowledgements

The authors wish to thank Consejo Nacional de Ciencia y Tecnología (CONACYT) for supporting the work under grant 31623-B, and “El Bajío” Experimental Station of the National Research Institute for Forestry Agriculture and Livestock (INIFAP) for black Jamapa beans donation.

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Authors and Affiliations

  1. Programa de Posgrado en Alimentos del Centro de la Republica (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autonoma de Queretaro, Queretaro, Qro., 76010, Mexico

    Xochitl Aparicio-Fernández, Rosalia Reynoso-Camacho, Eduardo Castaño-Tostado & Guadalupe Loarca-Pina

  2. Nutrition School, Natural Sciences Faculty, Universidad Autonoma de Queretaro, Queretaro, Qro., 76010, Mexico

    Teresa García-Gasca

  3. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML, 1201 W Gregory Drive, Urbana, IL, 61801, USA

    Elvira González de Mejía

  4. Biotechnology, Legume and Plant Nutrition Laboratories, Experimental Station El Bajío, National Research Institute for Forestry, Agriculture and Livestock (INIFAP), Celaya, Mexico

    S. Horacio Guzmán-Maldonado

  5. Toxicology Section, CINVESTAV-IPN, Ave. IPN 2508, México, D.F., 06380, Mexico

    Guillermo Elizondo

  6. Department of Natural Resources and Environmental Sciences, University of Illinois at Urbana-Champaign, 1201 South Dorner Drive, Urbana, IL, 61801, USA

    Gad Gabra Yousef & Mary Ann Lila

Authors
  1. Xochitl Aparicio-Fernández
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  2. Rosalia Reynoso-Camacho
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  3. Eduardo Castaño-Tostado
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  4. Teresa García-Gasca
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  5. Elvira González de Mejía
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  6. S. Horacio Guzmán-Maldonado
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  7. Guillermo Elizondo
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  8. Gad Gabra Yousef
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  9. Mary Ann Lila
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  10. Guadalupe Loarca-Pina
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Corresponding author

Correspondence to Guadalupe Loarca-Pina.

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Aparicio-Fernández, X., Reynoso-Camacho, R., Castaño-Tostado, E. et al. Antiradical Capacity and Induction of Apoptosis on HeLa Cells by a Phaseolus vulgaris Extract. Plant Foods Hum Nutr 63, 35–40 (2008). https://doi.org/10.1007/s11130-007-0066-4

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  • DOI: https://doi.org/10.1007/s11130-007-0066-4

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