Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Abstract: TheaimoftheresearchwastodeterminetheimpactoffermentationwithPleurotusostreatus 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 oat...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Molecular Diversity Preservation International
2017
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| Materias: | |
| Acceso en línea: | http://eprints.uanl.mx/17472/1/302.pdf |
| _version_ | 1824414908018589696 |
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| author | Espinosa Páez, Edith Alanís Guzmán, María Guadalupe de Jesús Hernández Luna, Carlos Eduardo Báez González, Juan Gabriel Amaya Guerra, Carlos Abel Andrés Grau, Ana M. |
| author_facet | Espinosa Páez, Edith Alanís Guzmán, María Guadalupe de Jesús Hernández Luna, Carlos Eduardo Báez González, Juan Gabriel Amaya Guerra, Carlos Abel Andrés Grau, Ana M. |
| author_sort | Espinosa Páez, Edith |
| collection | Repositorio Institucional |
| description | Abstract: TheaimoftheresearchwastodeterminetheimpactoffermentationwithPleurotusostreatus 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.
Keywords: Pleurotus ostreatus; antioxidant activity; polyphenols; digestibility; fermentation; cereals; legumes |
| format | Article |
| id | eprints-17472 |
| institution | UANL |
| language | English |
| publishDate | 2017 |
| publisher | Molecular Diversity Preservation International |
| record_format | eprints |
| spelling | eprints-174722021-05-27T15:04:54Z http://eprints.uanl.mx/17472/ Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus Espinosa Páez, Edith Alanís Guzmán, María Guadalupe de Jesús Hernández Luna, Carlos Eduardo Báez González, Juan Gabriel Amaya Guerra, Carlos Abel Andrés Grau, Ana M. QD Química Abstract: TheaimoftheresearchwastodeterminetheimpactoffermentationwithPleurotusostreatus 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. Keywords: Pleurotus ostreatus; antioxidant activity; polyphenols; digestibility; fermentation; cereals; legumes Molecular Diversity Preservation International 2017-12-20 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/17472/1/302.pdf http://eprints.uanl.mx/17472/1.haspreviewThumbnailVersion/302.pdf Espinosa Páez, Edith y Alanís Guzmán, María Guadalupe de Jesús y Hernández Luna, Carlos Eduardo y Báez González, Juan Gabriel y Amaya Guerra, Carlos Abel y Andrés Grau, Ana M. (2017) Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules, 22 (12). pp. 1-11. ISSN 1420-3049 http://doi.org/10.3390/molecules22122275 doi:10.3390/molecules22122275 |
| spellingShingle | QD Química Espinosa Páez, Edith Alanís Guzmán, María Guadalupe de Jesús Hernández Luna, Carlos Eduardo Báez González, Juan Gabriel Amaya Guerra, Carlos Abel Andrés Grau, Ana M. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus |
| title_full | Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus |
| title_fullStr | Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus |
| title_full_unstemmed | Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus |
| title_short | Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus |
| title_sort | increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus |
| topic | QD Química |
| url | http://eprints.uanl.mx/17472/1/302.pdf |
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