| In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.). | |
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MedLine Citation:
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PMID: 20549791 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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BACKGROUND: Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production. RESULTS: The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid. CONCLUSIONS: It is concluded that the IF of pulses might be an important source of bioactive compounds. |
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Authors:
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Marcelo Hernández-Salazar; Perla Osorio-Diaz; Guadalupe Loarca-Piña; Rosalia Reynoso-Camacho; Juscelino Tovar; Luis A Bello-Pérez |
Publication Detail:
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Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of the science of food and agriculture Volume: 90 ISSN: 1097-0010 ISO Abbreviation: J. Sci. Food Agric. Publication Date: 2010 Jul |
Date Detail:
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Created Date: 2010-06-15 Completed Date: 2010-10-13 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: England |
Other Details:
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Languages: eng Pagination: 1417-22 Citation Subset: IM |
Affiliation:
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Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Antioxidants
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analysis* Cicer / chemistry*, metabolism Cookery Dietary Carbohydrates / analysis, metabolism Digestion* Fatty Acids, Volatile / analysis, metabolism Fermentation* Flavonoids / analysis Lens Plant / chemistry*, metabolism Pancreatic alpha-Amylases / metabolism Pepsin A / metabolism Phaseolus / chemistry*, metabolism Phenols / analysis Proanthocyanidins / analysis, metabolism Seeds / chemistry*, metabolism Solubility Time Factors |
| Chemical | |
Reg. No./Substance:
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0/Antioxidants; 0/Dietary Carbohydrates; 0/Fatty Acids, Volatile; 0/Flavonoids; 0/Phenols; 0/Proanthocyanidins; 0/polyphenols; EC 3.2.1.1/Pancreatic alpha-Amylases; EC 3.4.23.1/Pepsin A |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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