Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

• Published in: Molecules (Basel, Switzerland) Vol. 22; no. 12; p. 2275
• Main Authors: Espinosa-Páez, Edith, Alanis-Guzmán, Ma Guadalupe, Hernández-Luna, Carlos E, Báez-González, Juan G, Amaya-Guerra, Carlos A, Andrés-Grau, Ana M
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 20-12-2017; MDPI
• Subjects: Amino Acids - chemistry; Amino Acids - metabolism; antioxidant activity; Antioxidants; Antioxidants - chemistry; Antioxidants - metabolism; Avena - chemistry; Avena - metabolism; Avena sativa; Beans; Carbohydrates - chemistry; Cereals; Dietary Proteins - chemistry; Dietary Proteins - metabolism; Digestibility; Fermentation; Fungi; Human nutrition; Humans; Kidney beans; Legumes; Mycelium - metabolism; Nutrition; Nutritive Value; Oats; Phaseolus - chemistry; Phaseolus - metabolism; Phaseolus vulgaris; Pleurotus - metabolism; Pleurotus ostreatus; Polyphenols; Polyphenols - chemistry; Polyphenols - metabolism; Seeds - chemistry; Seeds - metabolism; Substrates; Tannins; Tannins - chemistry; Tannins - metabolism; polyphenols; Pleurotus ostreatus; legumes; fermentation; cereals; digestibility; antioxidant activity
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules22122275

The aim of the research was to determine the impact of fermentation with
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
improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.