Phaseolin (protein)

For other uses, see Phaseolin.

Phaseolin is the main reserve globulin in seeds of the French bean (Phaseolus vulgaris L.).[1][2] It was named and first isolated and characterized by Thomas Burr Osborne in 1894.[3]

Phaseolin is able to inhibit the activity of the enzyme α-amylase, which is responsible for the cleavage of carbohydrates.[4] Phaseolin-containing plant extracts are used because of this nutritional property in food supplements and medical products. Phaseolin is the subject of various patent applications.[5][6]

  1. ^ Zheng Z, Sumi K, Tanaka K, Murai N (November 1995). "The Bean Seed Storage Protein [beta]-Phaseolin Is Synthesized, Processed, and Accumulated in the Vacuolar Type-II Protein Bodies of Transgenic Rice Endosperm". Plant Physiology. 109 (3): 777–786. doi:10.1104/pp.109.3.777. JSTOR 4276867. PMC 161377. PMID 12228632.
  2. ^ Blagrove RJ, Colman PM, Lilley GG, Van Donkelaar A, Suzuki E (1983). "Physicochemical and structural studies of phaseolin from French bean seed". Plant Foods for Human Nutrition. 33 (2–3): 227–9. doi:10.1007/BF01091313.
  3. ^ Osborne TB (1894). "The Proteids of the Kidney Bean". Journal of the American Chemical Society. 16 (10): 703–12. doi:10.1021/ja02108a012.
  4. ^ Yao Y, Hu Y, Zhu Y, Gao Y, Ren G (2016). "Comparisons of phaseolin type and α-amylase inhibitor in common bean (Phaseolus vulgaris L.) in China". The Crop Journal. 4: 68–72. doi:10.1016/j.cj.2015.09.002.
  5. ^ DE application DE202014003391U1, Schmitt P, "Nahrungsergänzungsmittel zur Unterstützung einer kalorienreduzierten Ernährung [Dietary supplement to support a calorie restricted diet]" 
  6. ^ DE application DE202015002279U1, Schmitt P, "Nahrungsergänzungsmittel zur Aufrechterhaltung eines normalen Blutzuckerspiegels [Dietary supplement to maintain a normal blood sugar level]"