title: Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process.
abstract: The aim of this work was to obtain a functional flour with enhanced nutritional properties, and antioxidant and antihypertensive potential from black bean seeds by optimizing the solid state bioconversion (SSB) process using a Rhizopus oligoporus strain. Response surface methodology was applied as optimization technique. A central composite experimental design with two factors [fermentation temperature (FT) = 30-40 °C/fermentation time (Ft) = 6-108 h] and five levels was used (13 treatments). The bioprocessed cotyledons from each treatment were dried, milled, and blended with its previously dried-milled seed coats. The best combination FT/Ft of SSB to obtain the functional flour was 38 °C/100 h. SSB increased the calculated protein efficiency ratio (from 1.59 to 2.40), antioxidant activity (from 13 948 to 22 733 µmol ET/100 g, dw), total phenolic compounds (TPC) (from 190 to 432 mg EGA/100 g, dw) and antihypertensive potential (IC(50) from 95.57 to 0.0321 µg/mL). SSB is an effective strategy to improve the TPC of common beans for enhanced functionality.
authors.affiliation: Programa Regional de Posgrado en Biotecnología and.
authors.forename: Jesús J
authors.initials: JJ
authors.lastname: Rochín-Medina
authors.forename: Roberto
authors.initials: R
authors.lastname: Gutiérrez-Dorado
authors.forename: Luis M
authors.initials: LM
authors.lastname: Sánchez-Magaña
authors.forename: Jorge
authors.initials: J
authors.lastname: Milán-Carrillo
authors.forename: Edith O
authors.initials: EO
authors.lastname: Cuevas-Rodríguez
authors.forename: Saraid
authors.initials: S
authors.lastname: Mora-Rochín
authors.forename: Angel
authors.initials: A
authors.lastname: Valdez-Ortiz
authors.forename: Cuauhtémoc
authors.initials: C
authors.lastname: Reyes-Moreno
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000494:pharmacology; D000959:Antihypertensive Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000494:pharmacology*; D001711:Biotransformation; D018548:Cotyledon; D004044:Dietary Proteins; D007887:Fabaceae / Q000737:chemistry* / Q000382:microbiology; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D055951:Functional Food; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000378:metabolism* / Q000494:pharmacology; D012233:Rhizopus; D012639:Seeds / Q000378:metabolism* / Q000382:microbiology; D013696:Temperature
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000959:Antihypertensive Agents; D000975:Antioxidants; D004044:Dietary Proteins; D010636:Phenols
keywords: Antihypertensive; antioxidant activity; bioprocessing; black bean; functional ingredient; optimization