Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)

The influence of natural fermentation (NF) and controlled fermentation (CF) in diminishing the content of antinutrients, α‐galactosides and increments in in vitro protein digestibility was investigated. The dry bean (Phaseolus vulgaris) flour was the substrate used in this research study. A decrease in raffinose oligosaccharide, antinutritional components and pH was observed in both types of fermentation. The natural lactic fermentation of ground beans produced significant increase (P < 0.05) in protein digestibility. For all varieties of beans, raffinose concentration reduced significantly to an undetectable level after 96 h of NF. CF did not have any significant effect on the reduction of the α‐galactosides content of the flours during fermentation. NF is an inexpensive method by which consumers can obtain good‐quality protein. Both types of fermentation diminish antinutrients and improve the nutritional value of the bean flour, and indicate the potential to use bean flour as an ingredient for fabricated foods.     

Identification of gas‐producing components in different varieties of Phaseolus vulgaris by in vitro fermentation

Phaseolus vulgaris consumption has been limited as part of the occidental diet owing to flatulence production. Raffinose, stachyose and verbascose have been shown to be the main components responsible for flatulence; however, it is thought that soluble fibre could also be involved in this phenomenon. The aim of the present study was to identify the main components of beans influencing flatus. Ten varieties of P vulgaris originating from South America were first analysed for their main nutrient and carbohydrate fractions. Three of the varieties were then fractionated to extract soluble and insoluble fibres. Various combinations of α‐galactosides and soluble and insoluble fibre fractions, in similar proportions to those contained in cooked grains, were used as substrates for in vitro fermentation studies using human faecal inoculum to determine the fermentative capacity of each of the three fractions. Considering the white varieties, total gas production and acidification of the medium were correlated with fermented organic matter from soluble fibre (R² = 1)) and with α‐galactosides (R² = 0.75). On the other hand, tannins present in pigmented varieties did not seem to interfere significantly in fermentation of soluble fibre. The total production of gas per gram of mixed fractions of soluble fibre and α‐galactosides in proportions found in cooked grains was lower than that expected from each substrate separately. It can be concluded that soluble fibre and α‐galactosides are good substrates for endogenous colonic flora subjected to in vitro fermentation studies and are thus responsible for flatulence induced by legume consumption. © 2001 Society of Chemical Industry     

Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α‐galactoside extraction

A selective procedure for the extraction of α‐galactosides has been employed in two sweet lupin seeds (Lupinus angustifolius var. Troll and var. Emir) in order to reduce flatulence‐causing factors. Different nutritional parameters (proteins, fat, ash, dietary fibre, starch, sucrose, vitamins B₁, B₂, E and C) and antinutritional factors (α‐galactosides, trypsin inhibitor activity and inositol phosphates) were studied in raw and processed seeds. The α‐galactoside content in both varieties was reduced by 87–100%. The extracted lupins seeds presented a high retention in protein and fat (109–136% and 95–104%, respectively). Sucrose and soluble dietary fibre, however, decreased significantly as a result of processing and retentions ranged between 5 and 29%. The vitamin B₁, B₂, and E contents decreased during selective extraction, the retentions being in the ranges 25–47%, 38–40%, and 48–54%, respectively, for var. Troll and Emir. However extracted lupin seeds still contained important amounts of vitamins and insoluble dietary fibre, compounds with nutritional importance. Raw and processed lupins did not contain starch. TIA and vitamin C were not detected, and total inositol phosphates were modified slightly after extraction. In conclusion, the lupin seeds obtained by the extraction of α‐galactosides can be an adequate proteic ingredient to be incorporated in functional foods. Copyright © 2005 Society of Chemical Industry     

Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentation

Tropical African yambean (Sphenostylis stenocarpa L) is an under‐utilised hardy, protein‐rich legume. Antinutrients and the excessively long cooking time (4–6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non‐traditional, less energy‐consuming processing methods are required. Seeds of different varieties were (i) examined for ingredients and (ii) fermented with Lactobacillus plantarum. Comparisons with traditionally cooked beans were made. Protein content and in vitro protein digestibility were increased slightly by fermentation or cooking. Reductions in trypsin and α‐amylase inhibitor activity and tannin ranged from significant to complete. The contents of potentially very toxic cyanogenic glycosides and flatulence‐causing α‐galactosides were high in raw beans. Reduction by fermentation (by 85%) was clearly more effective than by traditional cooking (10–20%). The results demonstrate (i) that fermentation can substantially improve the nutritional quality and (ii) that the energy requirement to produce a basic consumable fermented food from African yambean is only 10% of that of traditional cooking. On these grounds, widespread application of lactic acid fermentation by individuals or small‐scale industries would be advantageous in the context of small‐household economy, environmental protection, health and long‐term sustainable agriculture in Nigeria. Copyright © 2005 Society of Chemical Industry     

Fermented<Emphasis Type="Italic"> Phaseolus vulgaris</Emphasis>: acceptability and intestinal effects

Dry beans such as Phaseolus vulgaris are an important source of nutrients, especially in developing countries. However, their consumption is limited by the flatulence problem, which occurs in the gut after their ingestion, owing to the presence of highly fermentable compounds, such as -galactosides, soluble dietary fibre, and resistant starch. It has been shown that natural fermentation reduces the content of these compounds by about 90%. In the present work, the effects of the consumption of unfermented and fermented beans (P. vulgaris) on the bowel habits (frequency and faecal volume) and on the main adverse intestinal symptoms usually associated with bean consumption were compared. This study was carried out for 28 days with ten women, whose age ranged between 25 and 40 years, eating 45 g of fermented-cooked and cooked beans for 7 days, with a 2-week break between the experimental periods. A sensorial evaluation with 51 panellists was performed revealing that 56% of the panel gave the fermented samples a score between 6 and 9, corresponding to slightly like it and really like it, respectively. The consumption of fermented beans significantly decreased the flatulence problem by 56.1%, the intestinal noises by 48% and the nausea by 80%. Abdominal bloating was reduced by 11%. It was concluded that the fermented and cooked beans were palatable and that the process could decrease the flatulence problem that is usually caused by the consumption of P. vulgaris by humans.     

Lactic acid fermentation of black beans (Phaseolus vulgaris): microbiological and chemical characterization

Legumes, and particularly Phaseolus vulgaris, are an important source of nutrients, especially in developing countries. In spite of being part of the staple diets of these populations, their consumption is limited by the flatulence they produce. Natural lactic acid fermentation has proved to be an effective method to decrease flatulence‐producing compounds. However, in order to use this method as a process on a large scale, it is fundamental to identify the microbial flora involved. When fermented seeds of Phaseolus vulgaris (black bean) were analysed microbiologically, it was found that the microorganisms present were Lactobacillus casei and Lactobacillus plantarum. On performing back‐slopping or induced fermentation with different inocula, a 63.35% decrease was found for the soluble fibre and 88.6% for raffinose, one of the main flatulence‐producing compounds. When cooking under atmospheric pressure was applied to the fermented samples, a significant diminution of the trypsin inhibitors and tannins was found as well as an increase in the in vitro and in vivo digestibility of the beans. All these results demonstrate that the lactic acid bacteria used for the induced fermentation can lead to a functional food with improved nutritional quality. Copyright © 2006 Society of Chemical Industry     

Phytate Reduction in Brown Beans (Phaseolus vulgaris L.)

Brown beans (Phaseolus vulgaris L.) were subjected to treatments to evaluate effects of pH, temperature, CaCl₂, tannase and fermentation on degradation of phytate. Soaking was performed at 21°C, 37°C and 55°C at pH 4.0, 6.0, 6.4, 7.0, and 8.0. Optimal conditions for phytate degradation were pH 7.0 and 55°C. After soaking 4, 8 or 17 hr at these conditions 79%, 87% and 98% of phytate was degraded, respectively. Addition of tannase enhanced reduction of phytate. Fermentation of presoaked whole beans resulted in reduction of 88% of phytate after 48 hr.     

The impact of processing on phytic acid,in vitro soluble iron and Phy/Fe molar ratio of faba bean (Vicia faba L.)

BACKGROUND: Faba bean is one of the important legumes in Asian countries. It is also a major source of micronutrients in many rural areas. Unfortunately, the bioavailability of iron from faba bean is low because it is present as an insoluble complex with food components such as phytic acid. The influence of soaking, germination and fermentation with the expectation of increasing the bioavailability of iron was investigated. RESULTS: Fermentation treatments were most effective in decreasing phytic acid (48–84%), followed by soaking at 10 °C after preheating (36–51%). Steeping faba beans for 24 h at 25 °C had the least effect on the removal of phytic acid (9–24%). With increased germination time at 30 °C, phytic acid progressively decreased from 9 to 69%. Most wet processing procedures, except soaking after wet preheating, caused losses of dry matter and iron (8–15%). In vitro iron solubility, as a percentage of total iron in soaked faba bean after dry preheating, was significantly higher than in raw faba bean (P < 0.05). Fermentation and germination did not have significant effects on the solubility of iron. CONCLUSION: The expected improvement of iron bioavailability levels due to lower phytic acid was not confirmed by increasing levels of in vitro soluble iron. Soaking, germination and fermentation can decrease phytic acid in faba bean. However, results from in vitro solubility measurement of iron showed little improvement of iron bioavailability in fermented and germinated faba beans over untreated raw faba beans (P < 0.05). It seems that componets of dietary fibre other than phytic acid are more important in binding iron. Probably, a complex association between dietary fibre and iron is the reason for the poor bioavailability of iron in faba bean. Copyright © 2009 Society of Chemical Industry     

红景天和轮叶党参混合提取物戊糖乳杆菌发酵条件及抗氧化作用分析

目的：优化红景天和轮叶党参混合提取物（mixed extracts from Rhodiola sachalinensis and Codonopsis lanceolata,RCME）戊糖乳杆菌发酵条件,分析发酵产物的主要活性成分组成与含量,评价其抗氧化作用。方法：RCME中接种戊糖乳杆菌,以发酵液中的pH值、总酸含量及生物量为指标,研究发酵所需的最佳时间、培养基组成（红景天和轮叶党参混合比例）、RCME最佳质量浓度;采用比色法测定RCME发酵前后的总蛋白质、中性糖、酸性多糖及总酚含量变化,采用高效液相色谱法分析RCME发酵前后的红景天苷和酪醇含量变化,采用1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl,DPPH）自由基和2,2’-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐自由基（2,2’-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt radical,ABTS＋·）清除实验评价RCME发酵物的抗氧化作用。结果：单纯红景天提取物发酵24～72?h,其pH值和总酸含量无明显变化,随着发酵时间延长,乳杆菌数明显减少（P＜0.01）。红景天和轮叶党参混合质量比达到3∶2,发酵24h后发酵液的pH值下降幅度和总酸含量升高的幅度最大,发酵48?h时后,pH值和总酸含量无明显的变化,乳杆菌数有所减少。可溶性固形物质量分数在1.0%～3.0%范围内,红景天苷转化为酪醇的转化率无明显差异。RCME发酵24?h后,红景天苷含量显著减少（P＜0.01）,酸性多糖、总酚、蛋白质及酪醇含量均显著增加（P＜0.05或P＜0.01）。RCME发酵后DPPH自由基和ABTS＋·清除能力明显增强。结论：RCME发酵条件为红景天-轮叶党参混合比例3∶2、可溶性固形物质量分数1.0%～3.0%、发酵时间24?h。     

Effect of various indigenous processing methods on the α‐galactoside and mono‐ and disaccharide content of an Indian tribal pulse,Mucuna pruriens var utilis

The effect of various treatments, such as soaking in different solutions, cooking of raw and soaked seeds, autoclaving of raw and soaked seeds, dehusking of water‐soaked seeds, fermentation of water‐soaked/dehusked seeds, autoclaving of fermented seeds, dry heating of raw seeds and germination, on the levels of mono‐ and disaccharides and α‐galactosides in two varieties of an Indian tribal legume, mucuna bean (Mucuna pruriens var utilis), was investigated. The levels of raffinose, stachyose and verbascose decreased under various treatments. Among the different soaking and cooking/autoclaving treatments, tamarind pulp extract soaking and sodium bicarbonate solution soaking followed by autoclaving procedures were the most effective for removing α‐galactosides (68.4–70.9 and 68.5–68.9% respectively). The lowest reduction of α‐galactosides (8.4–17.2%) was observed in dry‐heated samples. Germination for more than 72 h resulted in the highest reduction of total α‐galactosides (93.6 and 89.6% in white and black varieties respectively). During the germination process, glucose, fructose and sucrose concentrations increased significantly. © 2001 Society of Chemical Industry     

Biochemical properties of type I sourdough affected by wheat bran dietary fibre during fermentation

The supplementation of dietary fibre in sourdough is beneficial to increase the nutritional quality of fermented foods. The influence of different wheat bran dietary fibre (WBDF) levels (0%, 3%, 6%, 9%, and 12%) on the biochemical characteristics of sourdough during fermentation was investigated. This study showed that WBDF was slightly resistant to the reduced pH caused by the initial fermentation of sourdough dough. After 6 h of fermentation, whether or not it contained WBDF, the dough’s amylase activity was relatively stable (P > 0.05). However, in the samples containing WBDF, it took longer for the amylase activity to increase from 200 to 300 U g⁻¹. The content of free amino acids in the dough showed a tendency to first decrease and then increase with the metabolic activity of microorganisms, and WBDF could accelerate this rate. This study also provided evidence that insoluble dietary fibre may stimulate the growth and reproduction of lactic acid bacteria.     

In Vitro Fermentation Behavior of Isomalto/Malto‐Polysaccharides Using Human Fecal Inoculum Indicates Prebiotic Potential

1 Scope

This study characterize intestinal fermentation of isomalto/malto‐polysaccharides (IMMPs), by monitoring degradation of IMMPs, production of short chain fatty acids (SCFAs), lactic acid, and succinic acid as well as enzyme activity and microbiota composition.

2 Methods and results

IMMP‐94 (94% α‐(1→6) glycosidic linkages), IMMP‐96, IMMP‐27, and IMMP‐dig27 (IMMP‐27 after removal of digestible starch segments) are fermented batchwise in vitro using human fecal inoculum. Fermentation digesta samples are taken for analysis in time up till 48 h. The fermentation of α‐(1→6) glycosidic linkages in IMMP‐94, IMMP‐96, and IMMP‐dig27 starts after 12 h and finishes within 48 h. IMMP‐27 fermentation starts directly after inoculation utilizing α‐(1→4) linked glucosyl residues; however, the utilization of α‐(1→6) linked glucoses is delayed and start only after the depletion of α‐(1→4) linked glucose moieties. SCFAs are produced in high amounts with acetic acid and succinic acid being the major products next to propionic acid and butyric acid. The polysaccharide fraction is degraded into isomalto‐oligosaccharides (IMOs) mainly by extracellular enzymes. The smaller IMOs are further degraded by cell‐associated enzymes. Overall microbial diversity and the relative abundance of Bifidobacterium and Lactobacillus, significantly increase during the fermentation of IMMPs.

3 Conclusion

IMMP containing segments of α‐(1→6) linked glucose units are slowly fermentable fibers with prebiotic potential.     

Processing and fermentation of the african locust bean (Parkia filicoidea Welw.) to produce dawadawa

African locust beans (Parkia filicoidea Welw.) were processed and fermented to the traditional West African condiment dawadawa. The beans were transformed to ‘processed substrate’ by boiling and dehulling, and then fermented at 37°C in static fermenter units. The overall mass balance and the mass balances of several bean components (moisture, fat, protein, ash and carbohydrate) were studied. It was found that 1.0 kg of raw beans (6.4% moisture) yielded 1.3 kg of processed substrate (63% moisture) which in turn was converted to 1.2 kg of dawadawa (65% moisture). The loss of bean solids during processing was due to the removal of adhering pulp and testa as well as to solids extraction during boiling and washing. Overall, 57% of the bean dry weight, 85% of the carbohydrate, 48% of the ash, 40% of the protein and 1% of the fat were lost in the conversion of raw beans to dawadawa. The dawadawa had considerably higher fat and protein contents than the raw beans and was a pleasant tasting food whereas the raw beans were inedible. Some microbiological aspects of the fermentation were also investigated. Normally prepared fermentation substrate was compared with both sterilised and radappertised beans in terms of conversion to dawadawa, number of colony forming units present, and the development of pH and titratable acidity. The presence of microorganisms was found to be obligatory for the conversion to proceed. Simultaneous increases in both pH and titratable acidity were observed during the fermentation.     

Effect of natural fermentation on the content of inositol phosphates in lentils

The effects of natural fermentation upon phytic acid and less phosphorylated inositol phosphates ofLens culinaris var vulgaris cultivar Magda-20 were investigated. Seven fermentation runs were made following a 2² complete factorial design with three replicated centre points to study the effect of different conditions of temperature (28, 35 and 42°C) and broth concentration (79, 150 and 221 g/l). Samples were taken for each of them at daily intervals (0, 24, 48, 72 and 96 h). The pH value declined sharply in the first 24 h of fermentation, becoming stabilized from this time. The relation between lactic acid and titratable acidity presented important differences between the different fermentations, ranging from 30–80%. Phytic acid (IP ₆), inositol pentakis (IP ₅), tetrakis (IP ₄) and tris-(IP ₃) phosphates were quantitatively determined. The content of total inositol phosphates showed a maximum reduction of 63% at 72 h under the fermentation conditions of 42°C and 79 g/l.     

Chemical basis for the low sensory perception of the Ganxet bean (Phaseolus vulgaris) seed coat

The Ganxet bean (Phaseolus vulgaris L), highly appreciated in Catalan gastronomy, has a higher proportion of seed coat than other beans (eg White Kidney or Faba Asturiana); however, general diners and sensory tests point out a lower perception of this seed coat. The differences in chemical composition between Ganxet, White Kidney and Faba Asturiana beans, before and after cooking, were established and related to perceived sensory differences in seed coat content. Ganxet's higher absolute and percentage losses of total dietary fibre (19.5%), soluble dietary fibre (32.5%), cellulose (25.6%) and pectins (38.1%) break down the consistency of the seed coat during cooking, which would explain its low sensory perception. The high loss of cellulose during cooking could be due to its partial combination with proteins, which would aid its breakdown. © 2002 Society of Chemical Industry     

Studies on the solid substrate fermentation of bambara groundnut (Vigna subterranea (L) Verde)

Fermentation of bambara groundnut (Vigna subterranea) has not been fully studied. In this project an attempt was made to ferment the beans to a dawadawa-type product using whole cotyledons in four days. Isolates from fermenting cotyledons showed Bacillus subtilis and B licheniformis as the major fermenting microorganisms. Fermentation increased the pH of the substrate from 7-0 to 8-0 after an initial fall in the first 24 h. Fermentation increased moisture, protein and fat contents of cotyledons. Total available carbohydrate reduced in 48 h to less than 50% of value at the start of fermentation but then increased to 92% on the fourth day. The increase has been attributed to secretion of slime by fermenting microorganism. Fermentation also reduced the trypsin inhibitor activity of cotyledons.     

Dietary fibre content of dry and processed beans

Common beans (Phaseolus vulgaris L.) are a good source of protein, vitamins, minerals and especially dietary fibre. As beans are never eaten raw, the effects of soaking, cooking, soaking–cooking and canning on soluble, insoluble and total dietary fibre contents of beans are studied. Total dietary fibre content was determined by enzyme-gravimetric method. The fraction of insoluble dietary fibre was corrected for the content of resistant starch, determined as part of the total starch in insoluble fibre. The results indicate that thermal processing decreased the insoluble fibre content, and consequently the total dietary fibre content of beans. Soaking and cooking of beans significantly (P⩽0.05) increased the resistant starch content. The data on dietary fibre content of processed food are much more relevant than those of raw food. Thus food composition tables should contain as much data on processed food as possible.     

Proteolytic activity (aspartic endoproteinase and carboxypeptidase) of cocoa bean during fermentation

This study was carried out to examine the changes in cocoa aspartic endoproteinase and carboxypeptidase activities, mass pH and temperature during 144 h (6 days) of fermentation using shallow wooden boxes. The results showed that at 72 h of fermentation, the activity of aspartic endoproteinase was higher than the original value. However, at 96 h the carboxypeptidase activity was higher than its original activity. The study also found a high correlation 0·99 (P<0·05) between the mass temperature with the aspartic endoproteinase at 48 h of fermentation. No correlation was found between the mass pH and temperature with the carboxypeptidase during fermentation. The degradation of vicilin-class globulin was about 88·8% and that of albumin was 47·4% at the end of fermentation. © 1998 SCI.     

牛奶发酵过程中阪崎克罗诺杆菌可形成活的非可培养状态

该研究以保加利亚乳杆菌为牛奶发酵剂,研究了牛奶发酵过程中阪崎克罗诺杆菌与保加利亚乳杆菌的相互作用以及阪崎克罗诺杆菌存活量的变化情况,并结合16S rDNA高通量测序技术和PMA-qPCR方法分析阪崎克罗诺杆菌在牛奶发酵过程中是否形成“活的非可培养”状态。结果显示,保加利亚乳杆菌在牛奶中发酵48 h后pH值可达到3.40,酸度值可达212.00。在发酵前期接种阪崎克罗诺杆菌,48 h后pH值和酸度值分别为3.50和193.30;在发酵中期接种阪崎克罗诺杆菌,48 h后pH值和酸度值分别为3.47和214.30。发酵前期阪崎克罗诺杆菌的污染对保加利亚乳杆菌发酵结果的影响更大。阪崎克罗诺杆菌在牛奶中生长48 h后菌浓度可稳定在9.08 lg(CFU/mL);不论在牛奶经发酵前期或中期接种阪崎克罗诺杆菌,发酵后期平板计数法均检测不到阪崎克罗诺杆菌,但16s rDNA和PMA-qPCR技术均可检测到阪崎克罗诺杆菌活菌的存在。该研究结果说明,阪崎克罗诺杆菌在牛奶发酵后进入了“活的非可培养”状态,该状态的存在会导致该菌检测时活菌数量的低估,从而引发乳及乳制品的安全隐患。     

Biochemical changes during the natural fermentation of the african oil bean (Pentaclethra macrophylla) for the production of Ugba

Changes in the activities of major enzymes and in the proportion of the principal chemical components during the nataral fermentation of ugba from African oil bean (Pentaclethra macrophylla Bentham) were studied. The activities of the enzymes were related to changes in chemical composition. α-Amylase, proteolytic and lipolytic enzyme activity remained detectable throughout the 72-h fermentation period, and reached a maximum at 24-36 h. The levels of amino nitrogen, ammonia nitrogen, reducing sugar, titratable acidity and pH increased with time. A seven-fold increase in the amino nitrogen level occurred during the fermentation. The temperature of the fermentation and the moisture level reached maximum values at 24 h and 48 h of fermentation respectively. These results could provide useful indices for the improved evaluation of ugba fermentation.