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

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

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dc.contributor.author Espinosa Paéz, Edith es_ES
dc.contributor.author Alanis-Guzman, Ma Guadalupe es_ES
dc.contributor.author Hernandez Luna, Carlos es_ES
dc.contributor.author Baez Gonzalez, Juan G. es_ES
dc.contributor.author Amaya-Guerra, Carlos A. es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.date.accessioned 2020-07-30T03:34:50Z
dc.date.available 2020-07-30T03:34:50Z
dc.date.issued 2017-12-20 es_ES
dc.identifier.issn 1420-3049 es_ES
dc.identifier.uri http://hdl.handle.net/10251/148884
dc.description.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 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 Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition. es_ES
dc.description.sponsorship 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). es_ES
dc.language Inglés es_ES
dc.publisher MDPI AG es_ES
dc.relation.ispartof Molecules es_ES
dc.rights Reconocimiento (by) es_ES
dc.subject Pleurotus ostreatus es_ES
dc.subject Antioxidant activity es_ES
dc.subject Polyphenols es_ES
dc.subject Digestibility es_ES
dc.subject Fermentation es_ES
dc.subject Cereals es_ES
dc.subject Legumes es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.3390/molecules22122275 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/CONACyT//446871/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.3390/molecules22122275 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 11 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 22 es_ES
dc.description.issue 12 es_ES
dc.identifier.pmid 29261152 es_ES
dc.identifier.pmcid PMC6149908 es_ES
dc.relation.pasarela S\354546 es_ES
dc.contributor.funder Consejo Nacional de Ciencia y Tecnología, México es_ES
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