NOTE TO USER Page(s) not included in the original manuscript are unavailable from the author or university. The manuscript was microfilmed as received. This is reproduction is the best copy available THE NUTRIENT AND PHYTONUTRIENT COMPOSITION OF ONTARIO GROWBEANS AND =IR EFFECT ON AZOXYMETHANE INDUCED COLONTC PRENEOPLASIA IN RATS Heten Anita MiUie Samek A thesis submitted in confonnity with the requirements for the degree of Masters of Science Graduate Department of Nutritional Sciences University of Toronto Copyright by Helen Anita Millie Samek 200 1 Acquisitions and Acquisit'hs et Bibliogtaphic Services services bibliiraphiques The author has granted a non- L'auteur a accordé une licence non exclusive licence aliowhg the exclusive permettant a la National Library of Canada to BkIiothèque nationale du Canada de reproduce, loan, distriiute or sell reproduire, prêter, distribuer ou copies of this thesis in rnicroform, vendre des copies de cette thèse sous paper or electronic formats. la forme de microfiche/film, de reproduction sur papier ou sur format électronique. The author retains ownership of the L'auîeur conserve la propriété du copyright in this thesis. Neither the droit d'auteur qui protège cette thèse. thesis nor substantial extracts fiom it Ni la thèse ni des extraits substantiels may be printed or othenivise de ceile-ci ne doivent être imprimés reproduced without the author's ou autrement reproduits sans son permission. autorisation. TEE NUTRIENT AND PaYTONUTRIENT COMPOSITION OF ONTARIO GROWN BEANS AND THEIR EFFECT ON AZOXYMETHANE INDUCED COLONIC PRENEOPLASIA IN RATS Master of Science, 200 1 Helen A. Samek Graduate Department of Nutritional Sciences University of Toronto Beans have long been recognized for their nutritionai quality. Epidemiological studies have shown that populations consurning substantial amounts of beans in their daily diets are at low risk of developing many chronic diseases including colon cancer. The ht aim of this thesis was to Uivestigate both the nutritional and phytonuûient composition of raw and processeci Navy, Kidney and Fava beans. The nutrient and phytonutrient analysis of raw was in good agreement with published literature. The nutrient and phytonutrient content of canned beans, homogenized with the liquid content found in the can, appeared to be slightly higher than those beans that were not homogenized with the liquid contents, suggesting leaching. The second airn was to investigate the effects of canneci navy bean consumption on the development of preneoplastic lesions in the colons of azoxyrnethane-treated F344 Fisher rats. The incidence of aberrant crypt foci (ACF) and aberrant crypts (AC), induced by azoxymethane in rats fed csuzned navy beans showed signifiant reductiom in the number and sïze compareci to rats consuming a bean-fke diet This study demonstrates that Navy, Kidney and Fava beans contain anticarcinogenic phytonutnent compounds capable of inhibithg chemically-induced preneoplastic lesions in the rat colon. 1 would like to extend my deepest appreciation and gratitude to my supervisor Dr. A. Venketeshwer Rao, whose endless support and supervision guided me through this thesis. Thdyou for your continued patience, encouragement and for giving me the opportunity to see myself grow as a strong, capable individual. 1 will forever be indebted to Dr. David Yeung for his expertise, his continued belief in my capabilities, his desire to see me succeed and above al1 for being such a good fiiend. Your have instillecl the desire in me to reach for the stars. I am sincerely grateful to Dr. David Jenkins for his insight and guidance. Your helpfül suggestions and encouragement were very much appreciated. A big thank you to the H.J. Heinz Company of Canada and The Ontario Bean Growers Association for generously helping to fùnd this research project. 1 am also grateful to the University of Guelph for assisting me with some of my analysis. I would Iike to thank my fellow graduate students Sujatha Chakravarthi and Linda Kim for their support when the bill seemed almost too big to climb, and to Debbie Gurfinkle whose insight always helped me see the brighter side of things. 1would also like to thank al1 of the mernbers of Dr. Rao's Lab; Dr. Sanjiv Agarwd, Anita Agarwal, Nalini Shiwnarain, Judlyn Fernandes and Honglei Chen whose fiiendship was often at times a driving force. 1 would also like to extend my appreciation to Margaret Hardy, Janet Campbell, Emalia D'Souza and Voula Philips for their patience and helpfùl hand. To Rose Ricupero, Nicole Dollo and Anna-lisa Masci. You have al1 been an endless pillar of strength. Your love and support continues to redefme the tme meaning of fnendship. 1 want to thank my father whose zest for knowledge has always inspired me to be the best 1 can be. 1 have looked up to you Erom day one and you have continued to support dl my endeavors with much support and understanding. You will always be a part of al1 my successes. 1 would also like to thank my mother and rny brothers for their encouragement and support. Without your love, littie would be possible. To John Emanoilidis. You have been there through it ALL. Your belief that 1 cm accomplish al1 that 1 desire has allowed me to continue through the toughest of times. I could not have done this without your everlasting encouragement, understanding and patience, your unwavering support, and above dl, your love. TABLE OF CONTENTS Page List of Tables List of Figwes Publications Ansing fiom this Thesis Research xiii CHAPTER 1 : UWRODUCTION 1 1.1 introduction 2 CHAPTER 2: HYPOTHESIS AND OBJECTIVE 7 2.1 Rationaie 8 2.2 Hypothesis 2.3 Objectives 2.3.1 Overall Objective 2.3.2 Specific Objectives CHAPTER 3 : LITERATURE REVIEW 3. f History 3.2 Patterns of Bean Conswnption 3.3 Nutrient Profile 3.3.1 Mamnutnent Composition 3 -3.1.1 Protein 3.3.1.2 Carbohydrate 3.3.1.3 Fat 3.3.2 Micronutrient Composition 3.3.2.1 Vitamins 3.3.2.2 Minerais 3.4 HdthBenefits of Beans 3 -4.1 Coronary Heart Disease 3 A2 Diabetes Mellitus 3.4.3 Obesity 3.4.4 Cancer 3.5 Health Benefits of Phytonutrients 3 .S. 1 Phytic Acid 3.5.2 Saponins 3.5.3 Oligosaccharides 3 SA Trypsin Inhibitors 3.5.5 Lectins 3.6 Summary CHAPTER 4: PROXIMATE ANALYSIS 4.1 introduction 4.2 Objective 4.3 Materials and Methods 4.3.1 DryBeanSamples 4.3.2 Dry Bean Preparation 4.3.3 Nutrient Determination 4.4 Results 4.5 Discussion 65 4.6 Summary 71 CHAPTER 5: PHYTONUTRIENT COMPOSïîION 77 5.1 Introduction 78 5.2 Materials and Methds 79 5.2.1 Dry Bean Samples and Dry Bean Preparation 79 5.2.2 Phytonutrient Determination 79 5.3 Results 84 5 -4 Discussion 95 5.5 Summary 99 CHAPTER 6: THE EFFECT OF NAVY BEAN CONSUMPTION ON AZOXYMETHANE-INDUCED COLONIC PRENEOPLASIA 1O 1 6.1 Introduction 102 6.2 Objective 103 6.3 Materials and Methods 103 6.4 Results 1OS 6.5 Discussion 118 CHAPTER 7: GENERAL DISCUSSION 124 7.1 General Discussion 125 CHAPTER 8: SWMMARY 136 8.1 Swnmary 137 CHAPTER 9: CONCLUSION 140 9.1 Conclusion 141 CHAPTER 10: FUTURE DIRECTIONS 10.1 Future Directions CHAPTER 1 1 : REFERENCES 1 1.1 References viii LIST OF TABLES Page Table I .1 Legume Classification and their Biotanical and Cornmon Name Table 3.3.1 Nutrient Content of Selected Cooked Beans Table 3.3.2.1 Vitamin Content of Selected Cooked Beans Table 3.3.2.2 Mineral Content of Selected Cooked Beans Table 4.4.1 Proximate Composition of Raw and Canned Navy Beaas Table 4.4.2 Proximate Composition of Raw and Canned Kidney Beans Table 4.4.3 Proximate Composition ofRaw and Canned Fava Beans Table 4.4.4 Proximate Composition of Tirne-Treated Cooked Navy Beans Table 4.4.5 Total Dietary Fiber Content in Raw and Camed Navy, Kidney and Fava Beans Table 4.4.6 Total Dietary Fiber Content in Raw and Canned Navy, Kidney and Fava Beans as reported by USDA Handbook No.8 Table 4.4.7 TotaI Folate Content in Raw and Canned Navy, Kidney and Fava Beans Table 4.4.8 Total Folate Content of The-Treated Cooked Navy Beans Table 5.3.1 Phytonutrient Composition of Raw and Canned Navy Beans Table 5.3.2 Phytonutrient Composition of Raw and Canned Kidney Beans Table 5.3.3 Phytonutrient Composition of Raw and Canned Fava Beans Table 5.3.4 Phytonutrient Composition of The-Treated Cooked Navy Beans Table 6.3.1 Mamonutrient Composition of Experimental Diets Table 6.3.2 Micronutrient Composition of Experimental Diets Table 6.4.1 Effects of Dry Bean Consumption on Body Weight, Food lntake, Protein Efficiency and Food Efficiency Table 6.4.2 Mean Daily Food and Protein Intake Table 6.4.3 Effect of Dry Bean Consumption on AOM-Induced ACF in F344 Fisher Rat Colon NOTE TO USER Page(s) not included in the original manuscript are unavailable from the author or university. 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This is reproduction is the best copy available LIST OF FIGURE3 Page Figure 3 -3.1 Cornparison of Macronutrient Content of Oilseed Legumes (Soy Bean) and Grain Legumes (Kidney Beans) 17 Figure 4.4.1 Percentage Decrease of Proximate Content fiom Raw Navy Bean Seeds at Various Cooking Intervais 59 Figure 4.6.1 Pacentage of Recommended Daily IntaLe of Mamnutrients, Fiber and Folate fÎom One-Cup Serving of Canned Navy Beans 73 Figure 4.6.2 Percentage of Recommended Daily Intake of Macronutrients, Fiber and Folate fiom One-Cup Seniing of Canned Kidney Beans 74 Figure 4.6.3 Percentage of Recommended Daiiy Intake of Macronutrients, Fiber and Folate fiom One-Cup Serving of Cmed Fava Beans 75 Figure 5.3.1 Percentage Reduction of Phytonutrient Content of Canned Navy Beans in Tomato Sauce and Without Tomato Sauce From Raw Bean Seed 9 1 Figure 5.3.2 Percentage Reduction of Phytonutrient Content of Canned Kidney Beans in Water and Without Water From Raw Bean Seed.