Increasing Antioxidant Activity and Protein Digestibility in Phaseolus Vulgaris and Avena Sativa by Fermentation with the Pleurotus Ostreatus Fungus

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2017 Dec 21

PMID 29261152

Citations 20

Authors

Edith Espinosa-Paez

Ma Guadalupe Alanis-Guzman

Carlos E Hernandez-Luna

Juan G Baez-Gonzalez

Carlos A Amaya-Guerra

Ana M Andres-Grau

Affiliations

Soon will be listed here.

Abstract

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.

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