Quantification and Bioassay Development for Toxicity Testing of Faba Bean Varieties
- Faba Beans
Dr. Judit Smits
Lead Investigator(s) Institution
University of Calgary - Faculty of Veterinary Medicine
To develop and validate ex-vivo in vitro methods and bioassays for toxicity testing of faba bean varieties, plus food and animal feed products made from these beans.
To address this seriously limiting feature of faba beans due to vicine and convicine (V-C), that cause a very serious health problem in a low percentage of people who have a genetic deficiency of the enzyme glucose-6-phosphate dehydrogenase (G6PD) in the red blood cells (RBCs), the study developed and validated an efficient, reliable, and cost-effective bioassay to determine the potential toxic effects of V-C in the faba beans, their protein extracts, and food products. The study employed bis-chloroethylnitrosourea (BCNU)-treated RBCs to determine and predict the low, medium, and high V-C faba beans, the relative toxicity of food products made from faba beans such as muffins, pancakes and energy bars and the relative effectiveness of different V-C elimination processing methods. The results validated and demonstrated oxidant-sensitized (BCNU- treated) RBCs are a good alternative for G6PD deficient blood, and they can be used to assess hemolysis induced by toxic components of faba beans and their food products. The decreases of GSH and hemoglobin breakdown products are good hemolytic (toxicity-index) biomarkers.
Duration/Timeline of Project (Year to Year)
2015 - 2018