The Effects of Cooked Common Beans on DSS-induced Colitis in Mice

THE EFFECTS OF COOKED COMMON BEANS ON DSS-INDUCED COLITIS IN MICE Penglihui Claire Zhang Advisor: University of Guelph, 2012 Dr. Kelly Meckling This thesis is an investigation of the effects of whole beans, with different levels of phenolics level, on colonic inflammation in mice. C57BL/6 male mice were fed a basal diet (BD) supplemented with or without 20% bean flour for 3 weeks. Colitis was induced by 2% dextran sulphate sodium (DSS) in mice drinking water. Phenolic determinations of the bean flours revealed that within each pair of beans, the darker bean had higher phenolic content and antioxidant activity compared to the lighter one. In addition, only coloured beans had anthocyanin. When bean were consumed both prior to and during DSS cycle, the mice experienced both disease attention and aggravation. However, when bean consumption was limited to prior to DSS induction only, mice had reduced colitis upon later DSS induction. Overall, findings suggest that the effects of bean may differ depending on the timing of consumption.