Increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus

Edith Espinosa-Páez, Ma Guadalupe Alanis-Guzmán, Carlos E. Hernández-Luna, Juan G. Báez-González, Carlos A. Amaya-Guerra, Ana M. Andrés-Grau

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Abstract

The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.
Original languageEnglish
JournalMolecules
Volume22
Issue number12
DOIs
Publication statusPublished - 2017
Externally publishedYes

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oats
Pleurotus
fermentation
Phaseolus
fungi
antioxidants
Fungi
Fermentation
Antioxidants
proteins
Proteins
Essential Amino Acids
Tannins
Polyphenols
Nutrition
nutrition
food
ingredients
Mycelium
Nutritive Value

Cite this

Espinosa-Páez, Edith ; Alanis-Guzmán, Ma Guadalupe ; Hernández-Luna, Carlos E. ; Báez-González, Juan G. ; Amaya-Guerra, Carlos A. ; Andrés-Grau, Ana M. / Increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus. In: Molecules. 2017 ; Vol. 22, No. 12.
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abstract = "The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5{\%} on kidney beans and 225{\%} on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13{\%} in black beans, 44.06 to 69.01{\%} in kidney beans, and 63.25 to 70.01{\%} in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.",
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Increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus. / Espinosa-Páez, Edith; Alanis-Guzmán, Ma Guadalupe; Hernández-Luna, Carlos E.; Báez-González, Juan G.; Amaya-Guerra, Carlos A.; Andrés-Grau, Ana M.

In: Molecules, Vol. 22, No. 12, 2017.

Research output: Contribution to journalArticle

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AU - Andrés-Grau, Ana M.

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AB - The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.

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