title: Chemical composition and in vitro polysaccharide fermentation of different beans (Phaseolus vulgaris L.).
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.
authors.affiliation: Programa en Alimentos del Centro de la República, Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ, 76010, México.
authors.forename: R
authors.initials: R
authors.lastname: Campos-Vega
authors.forename: R
authors.initials: R
authors.lastname: Reynoso-Camacho
authors.forename: G
authors.initials: G
authors.lastname: Pedraza-Aboytes
authors.forename: J A
authors.initials: JA
authors.lastname: Acosta-Gallegos
authors.forename: S H
authors.initials: SH
authors.lastname: Guzman-Maldonado
authors.forename: O
authors.initials: O
authors.lastname: Paredes-Lopez
authors.forename: B D
authors.initials: BD
authors.lastname: Oomah
authors.forename: G
authors.initials: G
authors.lastname: Loarca-Piña
mesh_terms: D003296:Cooking / Q000379:methods; D004040:Dietary Carbohydrates / Q000032:analysis; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005232:Fatty Acids, Volatile / Q000378:metabolism; D005243:Feces / Q000382:microbiology; D005285:Fermentation; D006801:Humans; D006863:Hydrogen-Ion Concentration; D027805:Phaseolus / Q000737:chemistry* / Q000378:metabolism*; D012639:Seeds / Q000737:chemistry* / Q000378:metabolism*; D013045:Species Specificity; D013213:Starch / Q000032:analysis / Q000737:chemistry; D013634:Tannins / Q000032:analysis; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D005232:Fatty Acids, Volatile; D013634:Tannins; D014867:Water; D013213:Starch