In vitro binding of bile acids by soy protein, pinto beans, black beans and wheat gluten

The in vitro bile acid binding by soy protein, pinto beans, black beans and wheat gluten was determined using a mixture of bile acids secreted in human bile at a duodenal physiological pH of 6.3. Six treatments and two blank incubations were conducted, testing substrates on an equal protein basis. Considering cholestyramine as 100 bound, the relative in vitro bile acid bindings for the soy protein, pinto beans, black beans and wheat gluten, on equal protein basis, were 17, 23, 30 and 12%, respectively. Bile acid binding by soy protein, pinto beans and black beans may influence cholesterol lowering, lipid and lipoprotein metabolism, and reduction of plaque formation in the aortic arch. Higher bile acid binding by black beans and pinto beans than soy protein is encouraging; it suggests that there may be components, other than the bean protein, with the desired health-promoting properties. As for wheat gluten, bile acid binding may relate to its potential for improving gastrointestinal health and reduction of the risk of cancer. These results point to bile acid binding by soy protein, pinto beans, black beans and wheat gluten as indicative of their health-promoting potential. Published by Elsevier Science Ltd.