The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids ...(-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.
Purpose
This research aimed to characterize the physicochemical and nutraceutical composition from two Mexican
R. communis
L. leaves accessions (R1 and R2) to valorize their use as a source of ...macromolecules, minerals, and bioactive compounds.
Methods
The physicochemical (proximal composition, X-ray fluorescence and diffraction, FT-IR, and SEM) and nutraceutical composition (phenolic compounds and mono/oligosaccharides, GC–MS, untargeted metabolomics, and in silico interactions) were conducted for the analysis of the leaves.
Results
Both accessions exhibited a high amount of protein (41.70–39.58%) and ash (11.81–12.51%). The untargeted metabolomic profiled a major impact on antioxidative pathways. Compared to R1, R2 showed a higher (
p
< 0.05) content of ellagic and
p-
coumaric acids and catechin. Correlations with the in vitro antioxidant capacity and in silico analysis suggested ellagic acid, (+)-catechin, and ricin as candidates for the antioxidant potential. The mineral characterization highlighted calcium and potassium as the most abundant minerals, both confirmed by the SEM analysis. The FTIR spectra of the leaves partially identified the presence of ricin and ricinine, major protein and alkaloid, respectively, of the leaves.
Conclusion
These results indicate that
R. communis
L. leaves are an attractive by-product that can serve as an alternative source for the obtention of protein, minerals, and antioxidant compounds.
Graphic Abstract
The composition of bioactives including polysaccharide yield and resistant starch (RS) content of 4 raw and cooked bean (Phaseolus vulgaris L.) cultivars was evaluated. Polysaccharide was fermented ...in vitro by incubation with human gut flora under anaerobic conditions and short-chain fatty acids (SCFAs) production was compared at 6, 12, and 24 h by gas chromatography. Polysaccharide and soluble fiber contents increased upon cooking with stachyose as the major oligosaccharide. Cooked bean of cultivar Bayo Madero had the highest yield of polysaccharides (55%) and resistant starch (37%), followed by those of Negro 8025 (48% and 32%, respectively). Acetate was the most abundant SCFAs formed in all bean varieties. The concentration of SCFAs was cultivar-dependent; Bayo Madero and Negro 8025 displayed the highest concentration of butyrate (15 mmol/L), while Azufrado Higuera had the lowest and highest concentrations of acetate (39 mmol/L) and propionate (14 mmol/L), respectively. The results suggest that the common bean is an excellent source of polysaccharides that can be fermented in the colon and produce SCFAs, compounds previously reported to exert health benefits.
Pea protein isolate (PPI) was evaluated to produce food grade fibers through the electrospinning technique. The presence of pullulan (PUL) and Tween 80 (T) on the spinnability, morphology, ...physicochemical and mechanical properties were addressed. The presence of PUL in the polymeric aqueous solutions of PPI resulted in decreasing of electrical conductivity and increasing of the viscosity and surface tension. Electrospun mats formed by fiber structures were obtained with PPI:PUL 20:80 and 50:50 containing 20 wt % of Tween 80 (50:50T20) with diameters of 170 and 149 nm, respectively. FTIR data indicated that interactions were present between the hydroxyl groups of pullulan and the amino groups of pea protein and that the presence of Tween 80 favored these interactions. The mechanical properties of the electrospun mats showed that the increase of pullulan in blend increased Young's modulus, maximum stress and strain at rupture.
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•Aqueous solutions of pea protein isolate were un-spinnable•Pullulan enables production of fibers containing pea protein from aqueous solution.•The mechanical properties of the mats are improve with the increment of pullulan.
•We evaluated NO- inhibitory effect of moringa infusion.•NO-inhibitory effect is dose dependent.•Infusions and decoctions shows high phenolic contents.•Gallic acid and rutin are the major phenolics ...in herbal teas.
The objective of the study was to determine the NO-inhibitory effect of moringa infusion/aqueous preparation on a mouse macrophage RAW264 cell line. Total soluble phenols, total flavonoids, and simple phenolic contents and the antioxidant capacity of the moringa aqueous infusion and decoction were determined in order to select the best sample for NO-inhibitory assay. NO-inhibitory effect of the selected moringa infusion, was dose dependent and almost similar to the positive control (dexamethasone). A cup of the selected moringa infusion contained 70.2 mg of total soluble phenols and 30.5 mg of total flavonoids. Gallic acid and rutin were the major simple phenolics detected. The extraction efficiency of gallic acid and rutin from moringa leaves by decoction and infusion procedures were from 54.1 to 66.2% and from 39.6 to 52.4%, respectively. The order of the antioxidant capacity of moringa decoctions and infusions, from low to high, was decoction, boiling 30 min < decoction, 15 min < infusion reposed 15 min < infusion, 5 min for ABTS, decoction, 15 min < infusion, 15 min < decoction, 30 min < infusion, 5 min for DPPH, and decoction, 15 min < infusion, 15 min < decoction, 30 min = infusion, 5 min for FRAP. This is the first report concerning the content of phenolic compounds, antioxidant capacity and NO-inhibitory effect of moringa aqueous infusion that are commonly consumed around the world.
This work investigates the effect of pH (4.0, 4.5) and the protein-polysaccharide ratio (1:1–5:1) on the intermolecular interactions and gel properties of food hydrogels based on bean protein isolate ...(BPI) and xanthan gum (XG). Mixed hydrogels induced by acidification with glucone-δ-lactone (GDL) were obtained at room temperature, without the use of crosslinking agents, and using 1% (w/v) of total biopolymer content. The studies on intermolecular forces by a protein solubility assay and FTIR analyses showed that BPI promotes electrostatic associations with XG that depend on pH and ratio. Interestingly, hydrophobic interactions were predominant at ratios 1:1 and 2:1 even when no denaturing heat treatment was employed. In addition, the absence of heating throughout the gelation process caused no changes in the secondary structure of bean proteins as demonstrated by Raman spectroscopy. Concerning gel properties, hydrogels at pH 4.5 showed higher water holding capacity (up to 98.09%) than gels at pH 4.0 (up to 95.65%). Despite this observation, more compact and stronger gel structures were assembled at pH 4.0 as shown by SEM, dynamic oscillatory measurements, and texture profile analysis. Regarding the effect of ratio, the lowest ratios showed the best performance on the evaluated gel properties highlighting that almost all the gels with the 1:1–3:1 ratio exhibited the typical rheological behavior of strong gels. These results indicate that acidification with GDL of BPI:XG systems at ratios 1:1–3:1 at pH 4.0/4.5 and room temperature produce promising mixed hydrogels for functional foods.
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•Hydrogels were obtained through slow acidification of BPI:XG mixtures.•Mixed hydrogels were obtained at room temperature and without crosslinking agents.•Electrostatic and hydrophobic interactions drove the formation of mixed hydrogels.•Gels at low ratios (1:1–3:1) and both pH 4 and 4.5 showed strong-gel-character.•The food gels obtained exhibited excellent rheological and textural properties.
Spent coffee, a waste produced after beverage preparation, contains large amounts of several human health related compounds. The bioaccessibility, permeability and antioxidant activity of phenolic ...compounds from spent coffee (medium and dark-roasted) were evaluated using an in vitro gastrointestinal assay, intestinal absorption and colonic fermentation of non-digestible spent coffee fraction. Digested samples displayed lower amounts of phenolic compounds and flavonoids, but higher antioxidant activity (1–8 folds) compared to their respective non-digested (undigested) controls due to high release of condensed tannins at the colonic stage. SC polyphenols released during simulated GI digestion scavenged free radicals and these antioxidants increased during the transition from acidic to alkaline environment rapidly permeating through the small intestine by passive diffusion. Our results highlight the in vivo potential physiological role of SC phenolic compounds to scavenge free radicals present in the systemic circulation and target tissues, suggesting their potential health benefits and justifying their value addition. Further studies are needed to elucidate the clinical implication of these findings in human subjects.
•Spent coffee is a source of natural antioxidant due to its high content in phenolics.•The use of spent coffee as a functional food ingredient is limited.•Polyphenols are bioaccessibly during simulated gastrointestinal digestion.•Spent coffee is metabolized during simulated colonic fermentation.•Their permeability and antioxidant activity suggest their potential health benefits.
This work aimed to investigate the effect of thermal processing on black bean protein extraction yield and techno-functional properties. Dehulled black beans were processed through high ...temperature-pressure cooking (HTPC) (100 and 121 °C for 15 and 30 min) and extrusion (90, 105, and 120 °C). Black bean proteins were extracted, concentrated by ultrafiltration and spray dried. Extraction yields and techno-functional properties were evaluated. Proteins were concentrated 2.84–3.50 fold times using 5 kDa membrane (p > 0.05). However, all the thermal treatments increase protein permeation 29–39% compared to the raw treatment (p < 0.05). The black bean protein concentrates emulsion capacity ranged from 556 to 971 g/g (pH 3.0–7.0). Nonetheless, all HTPC treatments and the extrusion treatment at 90 °C, enhanced 9.5–24.5% (p < 0.05) the emulsion capacity of black bean protein concentrates at pH 5.0. While 90 °C extrusion treatment improves emulsion capacity 13.6% at pH 7.0, compared to the raw treatment. The combination of extrusion or HTPC with 5 kDa membrane ultrafiltration process could be used to produce ready to use and high-quality black bean protein concentrates with high yields and improved techno-functional properties. Black bean protein concentrates could be and alternative ingredient for the food industry with enhanced techno-functional properties.
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•5 kDa membrane ultrafiltration process efficiently concentrates black bean proteins.•Extrusion treatments increased water absorption capacity of bean protein concentrates.•Black beans protein concentrates produce high stable emulsions at pH 3.0 and pH 5.0.•Thermally treated bean protein concentrates showed higher emulsion capacity.
Cancer is a leading cause of death worldwide with colorectal cancer (CRC) ranking as the third contributing to overall cancer mortality. Non-digestible compounds such as dietary fiber have been ...inversely associated with CRC in epidemiological in vivo and in vitro studies. In order to investigate the effect of fermentation products from a whole non-digestible fraction of common bean versus the short-chain fatty acid (SCFAs) on colon cancer cells, we evaluated the human gut microbiota fermented non-digestible fraction (hgm-FNDF) of cooked common bean (Phaseolus vulgaris L.) cultivar Negro 8025 and a synthetic mixture SCFAs, mimicking their concentration in the lethal concentration 50 (SCFA-LC₅₀) of FNDF (hgm-FNDF-LC₅₀), on the molecular changes in human colon adenocarcinoma cells (HT-29). Total mRNA from hgm-FNDF-LC₅₀ and SCFA-LC₅₀ treated HT-29 cells were used to perform qPCR arrays to determine the effect of the treatments on the transcriptional expression of 84 genes related to the p53-pathway. This study showed that both treatments inhibited cell proliferation in accordance with modulating RB1, CDC2, CDC25A, NFKB and E2F genes. Furthermore, we found an association between the induction of apoptosis and the modulation of APAF1, BID, CASP9, FASLG, TNFR10B and BCL2A genes. The results suggest a mechanism of action by which the fermentation of non-digestible compounds of common bean exert a beneficial effect better than the SCFA mixture by modulating the expression of antiproliferative and pro-apoptotic genes in HT-29 cells to a greater extent, supporting previous results on cell behavior, probably due to the participation of other compounds, such as phenolic fatty acids derivatives and biopetides.
In this study, the nutritional, antioxidant and physical properties of a cracker made from dehulled oat flour (Avena sativa L) and pea (Pisum sativum) protein isolate (COP) was investigated. The COP ...was compared against two commercial crackers, showing a higher nutritional content, emphasizing its high value of protein (24.66 g/100 g cracker), total fiber (18.45 g/100 g cracker) insoluble fiber (13.05 g/100 g cracker), vanillin (0.932 μg/100 g cracker), p-cumaric (0.861 μg/100 g cracker) and avenantramide (1.160 μg/100 g cracker) as well as the low content of lipids (9.07 g/100 g cracker), carbohydrates (62.13 g/100 g cracker), total phenolic compounds (0.42 mgGAE/g cracker) antioxidant capacity DPPH (26.93 μmol eq. Trolox/g cracker) and ABTS (171.61 μmol eq. Trolox/g cracker). Certain differences were also found in textural properties, the COP exhibited lower hardness (19.04 N), and gumminess (4.07 N), and higher values of cohesiveness (0.35), springiness (0.45 mm), and chewiness (0.35). Based on these results, dehulled oat and pea protein isolated crackers have the potential to confer health benefits.
•The developed cracker exhibited higher protein and lower carbohydrates content.•The COP cracker presented high total and insoluble dietary fiber content.•The textural analysis of COP showed lower hardness than commercial crackers.•The COP cracker can be considered as an alternative of functional snack.
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