Molecules 2017, 22(12), 2275; https://doi.org/10.3390/molecules22122275
Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Edith Espinosa-Páez 1, Ma. Guadalupe Alanis-Guzmán 1, Carlos E. Hernández-Luna 1
, Juan G. Báez-González 1,*
, Carlos A. Amaya-Guerra 1 and Ana M. Andrés-Grau 2
, Juan G. Báez-González 1,*
, Carlos A. Amaya-Guerra 1 and Ana M. Andrés-Grau 21
Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico
2
Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
*
Author to whom correspondence should be addressed.
Received: 7 November 2017 / Revised: 12 December 2017 / Accepted: 16 December 2017 / Published: 20 December 2017
(This article belongs to the Special Issue Extractable and Non-Extractable Antioxidants)
Abstract
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. View Full-TextKeywords:
Pleurotus ostreatus; antioxidant activity; polyphenols; digestibility; fermentation; cereals; legumes
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Espinosa-Páez, E.; Alanis-Guzmán, M.G.; Hernández-Luna, C.E.; Báez-González, J.G.; Amaya-Guerra, C.A.; Andrés-Grau, A.M. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules 2017, 22, 2275.
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