Common Beans as a Source of Amino Acids and Cofactors for Collagen Biosynthesis

Carolina Añazco*, Paola G. Ojeda, Marion Guerrero-Wyss*

*Autor correspondiente de este trabajo

Producción científica: Contribución a una revistaArtículo de revisiónrevisión exhaustiva

2 Citas (Scopus)


Common beans (Phaseolus vulgaris L.) are widely consumed in diets all over the world and have a significant impact on human health. Proteins, vitamins, minerals, phytochemicals, and other micro- and macronutrients are abundant in these legumes. On the other hand, collagens, the most important constituent of extracellular matrices, account for approximately 25–30 percent of the overall total protein composition within the human body. Hence, the presence of amino acids and other dietary components, including glycine, proline, and lysine, which are constituents of the primary structure of the protein, is required for collagen formation. In this particular context, protein quality is associated with the availability of macronutrients such as the essential amino acid lysine, which can be acquired from meals containing beans. Lysine plays a critical role in the process of post-translational modifications facilitated with enzymes lysyl hydroxylase and lysyl oxidase, which are directly involved in the synthesis and maturation of collagens. Furthermore, collagen biogenesis is influenced by the cellular redox state, which includes important minerals and bioactive chemicals such as iron, copper, and certain quinone cofactors. This study provides a novel perspective on the significant macro- and micronutrients present in Phaseolus vulgaris L., as well as explores the potential application of amino acids and cofactors derived from this legume in the production of collagens and bioavailability. The utilization of macro- and micronutrients obtained from Phaseolus vulgaris L. as a protein source, minerals, and natural bioactive compounds could optimize the capacity to promote the development and durability of collagen macromolecules within the human body.

Idioma originalInglés
Número de artículo4561
EstadoPublicada - 2023

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Publisher Copyright:
© 2023 by the authors.

Áreas temáticas de ASJC Scopus

  • Alimentación
  • Nutrición y dietética


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