Journal
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 7, Pages T59-T65Publisher
WILEY
DOI: 10.1111/j.1750-3841.2009.01292.x
Keywords
common beans; human gut flora; in vitro fermentation; polysaccharides; short-chain fatty acids (SCFAs)
Categories
Funding
- Consejo Nac. de Ciencia y Tecnologia (CONACYT) [57536]
- Inst. Nac. de Investigaciones Forestales Agricolas y Pecuarias
- Bajio Station (INIFAP, Celaya)
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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.
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