- -

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

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

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

Show full item record

Espinosa Paéz, E.; Alanis-Guzman, MG.; Hernandez Luna, C.; Baez Gonzalez, JG.; Amaya-Guerra, CA.; Andrés Grau, AM. (2017). Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules. 22(12):1-11. https://doi.org/10.3390/molecules22122275

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/148884

Files in this item

Item Metadata

Title: Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Author: Espinosa Paéz, Edith Alanis-Guzman, Ma Guadalupe Hernandez Luna, Carlos Baez Gonzalez, Juan G. Amaya-Guerra, Carlos A. Andrés Grau, Ana María
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when ...[+]
Subjects: Pleurotus ostreatus , Antioxidant activity , Polyphenols , Digestibility , Fermentation , Cereals , Legumes
Copyrigths: Reconocimiento (by)
Source:
Molecules. (issn: 1420-3049 )
DOI: 10.3390/molecules22122275
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/molecules22122275
Project ID:
CONACYT/446871
Thanks:
We would like to thank Consejo Nacional de Ciencia y Tecnologa (CONACyT) for financially supporting E.E.-P to obtain her Ph.D. (scholarship 446871).
Type: Artículo

References

Betoret, E., Betoret, N., Vidal, D., & Fito, P. (2011). Functional foods development: Trends and technologies. Trends in Food Science & Technology, 22(9), 498-508. doi:10.1016/j.tifs.2011.05.004

Xu, B. J., Yuan, S. H., & Chang, S. K. C. (2007). Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes. Journal of Food Science, 72(2), S167-S177. doi:10.1111/j.1750-3841.2006.00261.x

Luo, Y.-W., & Xie, W.-H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.). CyTA - Journal of Food, 11(1), 43-49. doi:10.1080/19476337.2012.681705 [+]
Betoret, E., Betoret, N., Vidal, D., & Fito, P. (2011). Functional foods development: Trends and technologies. Trends in Food Science & Technology, 22(9), 498-508. doi:10.1016/j.tifs.2011.05.004

Xu, B. J., Yuan, S. H., & Chang, S. K. C. (2007). Comparative Analyses of Phenolic Composition, Antioxidant Capacity, and Color of Cool Season Legumes and Other Selected Food Legumes. Journal of Food Science, 72(2), S167-S177. doi:10.1111/j.1750-3841.2006.00261.x

Luo, Y.-W., & Xie, W.-H. (2013). Effect of different processing methods on certain antinutritional factors and protein digestibility in green and white faba bean (Vicia fabaL.). CyTA - Journal of Food, 11(1), 43-49. doi:10.1080/19476337.2012.681705

Sánchez, C. (2009). Cultivation of Pleurotus ostreatus and other edible mushrooms. Applied Microbiology and Biotechnology, 85(5), 1321-1337. doi:10.1007/s00253-009-2343-7

Taofiq, O., Heleno, S., Calhelha, R., Alves, M., Barros, L., Barreiro, M., … Ferreira, I. (2016). Development of Mushroom-Based Cosmeceutical Formulations with Anti-Inflammatory, Anti-Tyrosinase, Antioxidant, and Antibacterial Properties. Molecules, 21(10), 1372. doi:10.3390/molecules21101372

Jayakumar, T., Thomas, P. A., & Geraldine, P. (2009). In-vitro antioxidant activities of an ethanolic extract of the oyster mushroom, Pleurotus ostreatus. Innovative Food Science & Emerging Technologies, 10(2), 228-234. doi:10.1016/j.ifset.2008.07.002

Vega, A., & Franco, H. (2013). Productividad y calidad de los cuerpos fructíferos de los hongos comestibles Pleurotus pulmonarius RN2 y P. djamor RN81 y RN82 cultivados sobre sustratos lignocelulósicos. Información tecnológica, 24(1), 69-78. doi:10.4067/s0718-07642013000100009

Raya-Pérez, J. C., Gutiérrez-Benicio, G. M., Ramírez-Pimentel, J. G., Covarrubias-Prieto, J., & Aguirre-Mancilla, C. L. (2014). Caracterización de proteínas y contenido mineral de dos variedades nativas de frijol de México. Agronomía Mesoamericana, 25(1), 1. doi:10.15517/am.v25i1.14185

Deshpande, S. S., Sathe, S. K., & Salunkhe, D. K. (1984). Interrelationships between certain physical and chemical properties of dry bean (Phaseolus vulgaris L.). Qualitas Plantarum Plant Foods for Human Nutrition, 34(1), 53-65. doi:10.1007/bf01095072

Papaspyridi, L.-M., Aligiannis, N., Topakas, E., Christakopoulos, P., Skaltsounis, A.-L., & Fokialakis, N. (2012). Submerged Fermentation of the Edible Mushroom Pleurotus ostreatus in a Batch Stirred Tank Bioreactor as a Promising Alternative for the Effective Production of Bioactive Metabolites. Molecules, 17(3), 2714-2724. doi:10.3390/molecules17032714

Wang, D., Sakoda, A., & Suzuki, M. (2001). Biological efficiency and nutritional value of Pleurotus ostreatus cultivated on spent beer grain. Bioresource Technology, 78(3), 293-300. doi:10.1016/s0960-8524(01)00002-5

Zieliński, H., & Kozłowska, H. (2000). Antioxidant Activity and Total Phenolics in Selected Cereal Grains and Their Different Morphological Fractions. Journal of Agricultural and Food Chemistry, 48(6), 2008-2016. doi:10.1021/jf990619o

Sinsabaugh, R. L. (2010). Phenol oxidase, peroxidase and organic matter dynamics of soil. Soil Biology and Biochemistry, 42(3), 391-404. doi:10.1016/j.soilbio.2009.10.014

Vergara-Domínguez, H., Gandul-Rojas, B., & Roca, M. (2011). Formation of oxidised chlorophyll catabolites in olives. Journal of Food Composition and Analysis, 24(6), 851-857. doi:10.1016/j.jfca.2011.02.003

Granito, M., Paolini, M., & Pérez, S. (2008). Polyphenols and antioxidant capacity of Phaseolus vulgaris stored under extreme conditions and processed. LWT - Food Science and Technology, 41(6), 994-999. doi:10.1016/j.lwt.2007.07.014

Giardina, P., Palmieri, G., Fontanella, B., Rivieccio, V., & Sannia, G. (2000). Manganese Peroxidase Isoenzymes Produced by Pleurotus ostreatus Grown on Wood Sawdust. Archives of Biochemistry and Biophysics, 376(1), 171-179. doi:10.1006/abbi.1999.1691

Cardador-Martínez, A., Loarca-Piña, G., & Oomah, B. D. (2002). Antioxidant Activity in Common Beans (Phaseolus vulgarisL.)§. Journal of Agricultural and Food Chemistry, 50(24), 6975-6980. doi:10.1021/jf020296n

Peterson, D. M. (2001). Oat Antioxidants. Journal of Cereal Science, 33(2), 115-129. doi:10.1006/jcrs.2000.0349

Sharma, R. K., & Arora, D. S. (2013). Fungal degradation of lignocellulosic residues: An aspect of improved nutritive quality. Critical Reviews in Microbiology, 41(1), 52-60. doi:10.3109/1040841x.2013.791247

Xu, B. J., & Chang, S. K. C. (2008). Total Phenolic Content and Antioxidant Properties of Eclipse Black Beans (Phaseolus vulgaris L.) as Affected by Processing Methods. Journal of Food Science, 73(2), H19-H27. doi:10.1111/j.1750-3841.2007.00625.x

Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry, 128(1), 14-21. doi:10.1016/j.foodchem.2011.02.052

Mojica, L., Chen, K., & de Mejía, E. G. (2014). Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV. Journal of Food Science, 80(1), H188-H198. doi:10.1111/1750-3841.12726

Dias, D. R., Abreu, C. M. P. de, Silvestre, M. P. C., & Schwan, R. F. (2010). In vitro protein digestibility of enzymatically pre-treated bean (Phaseolus vulgaris L.) flour using commercial protease and Bacillus sp. protease. Food Science and Technology, 30(1), 94-99. doi:10.1590/s0101-20612010005000010

Starzyńska-Janiszewska, A., Stodolak, B., & Mickowska, B. (2013). Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris ) seeds. Journal of the Science of Food and Agriculture, 94(2), 359-366. doi:10.1002/jsfa.6385

Mkandawire, N. L., Weier, S. A., Weller, C. L., Jackson, D. S., & Rose, D. J. (2015). Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals. LWT - Food Science and Technology, 62(1), 662-667. doi:10.1016/j.lwt.2014.12.051

Tripathi, J. P., & Yadav, J. S. (1992). Optimisation of solid substrate fermentation of wheat straw into animal feed by Pleurotus ostreatus: a pilot effort. Animal Feed Science and Technology, 37(1-2), 59-72. doi:10.1016/0377-8401(92)90120-u

AW, T.-L., & SWANSON, B. G. (2006). Influence of Tannin on Phaseolus vulgaris Protein Digestibility and Quality. Journal of Food Science, 50(1), 67-71. doi:10.1111/j.1365-2621.1985.tb13279.x

Díaz, A. M., Caldas, G. V., & Blair, M. W. (2010). Concentrations of condensed tannins and anthocyanins in common bean seed coats. Food Research International, 43(2), 595-601. doi:10.1016/j.foodres.2009.07.014

Martínez, D. A., Buglione, M. B., Filippi, M. V., Reynoso, L. del C., Rodríguez, G. E., & Agüero, M. S. (2015). Mycelial growth evaluation of Pleurotus ostreatus and Agrocybe aegerita on pear pomaces. Anales de Biología, (37). doi:10.6018/analesbio.37.1

Hernández-Luna, C. E., Gutiérrez-Soto, G., & Salcedo-Martínez, S. M. (2007). Screening for decolorizing basidiomycetes in Mexico. World Journal of Microbiology and Biotechnology, 24(4), 465-473. doi:10.1007/s11274-007-9495-3

Gan, R.-Y., Li, H.-B., Gunaratne, A., Sui, Z.-Q., & Corke, H. (2017). Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Comprehensive Reviews in Food Science and Food Safety, 16(3), 489-531. doi:10.1111/1541-4337.12257

Hu, J., & Duvnjak, Z. (2004). Production of a Laccase and Decrease of the Phenolic Content in Canola Meal during the Growth of the FungusPleurotus ostreatus in Solid State Fermentation Processes. Engineering in Life Sciences, 4(1), 50-55. doi:10.1002/elsc.200400005

Lamothe, S., Corbeil, M.-M., Turgeon, S. L., & Britten, M. (2012). Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment. Food & Function, 3(7), 724. doi:10.1039/c2fo10256k

Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., … Brodkorb, A. (2014). A standardised staticin vitrodigestion method suitable for food – an international consensus. Food Funct., 5(6), 1113-1124. doi:10.1039/c3fo60702j

Sathya, A., & Siddhuraju, P. (2013). Effect of Indigenous Processing Methods on Phenolics and Antioxidant Potential of Underutilized LegumesAcacia auriculiformisandParkia roxburghii. Journal of Food Quality, 36(2), 98-112. doi:10.1111/jfq.12024

Reyes-Moreno, C., Cuevas-Rodríguez, E., Milán-Carrillo, J., Cárdenas-Valenzuela, O., & Barrón-Hoyos, J. (2004). Solid state fermentation process for producing chickpea(Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product. Journal of the Science of Food and Agriculture, 84(3), 271-278. doi:10.1002/jsfa.1637

[-]

recommendations

 

This item appears in the following Collection(s)

Show full item record