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

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)

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
Article number2275
JournalMolecules
Volume22
Issue number12
DOIs
Publication statusPublished - Dec 2017
Externally publishedYes

Bibliographical note

Funding Information:
Acknowledgments: We would like to thank Consejo Nacional de Ciencia y Tecnologıa (CONACyT) for financially supporting E.E.-P to obtain her Ph.D. (scholarship 446871). We would also like to thank David Lazcano for the revision of this manuscript.

Publisher Copyright:
© 2017 by the authors. Licensee MDPI, Basel, Switzerland.

Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Chemistry (miscellaneous)
  • Molecular Medicine
  • Pharmaceutical Science
  • Drug Discovery
  • Physical and Theoretical Chemistry
  • Organic Chemistry

Fingerprint Dive into the research topics of 'Increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus'. Together they form a unique fingerprint.

Cite this