Fermentation enhances the content of bioactive compounds in kidney bean extracts

Limón, Rocio I.; Peñas, Elena; Torino, María Inés; Martínez‐Villaluenga, Cristina; Dueñas, Montserrat; Frı́as, Juana

doi:10.1016/j.foodchem.2014.09.084

Cited by 149 publications

(123 citation statements)

References 45 publications

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“…Surprisingly, same authors reported the synthesis of tyrosol and an increase in free quercetin due to the hydrolysis of quercetin glucosides [49]. Nevertheless, such documented changes have been atributed to the action of glycosidases and esterases from LABs releasing free aglycones, phenolic acids, hydroxyl-cinnamic acids, and less esteriied proanthocyanidins and the transformation of bound to free phenolics during fermentation [49,55,[70][71][72][73].…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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Pulses play a signiicant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical beneits. In tandem with the United Nations' (UN's) sustainable development goal Number 3, fermented food products from pulses with health beneits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identiied as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, afordable, and cheap source of foods with properties beyond that of basic nutrition.

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Section: Phenolic Compoundsmentioning

confidence: 99%

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

View full text Add to dashboard Cite

show abstract

“…Lactic acid bacteria have also been traditionally used in legume fermentation since they are naturally present in legume grains. The lactic acid fermentation of legumes with Lactobacillus can enhance the production of bioactive compounds, providing health benefits beyond basic nutrition [16]. Fermentation can also result in the reduction of anti-nutritional components such as protease inhibitors, phytic acid, urease, and oxalic acids [14].…”

Section: Soybeansmentioning

confidence: 99%

Bioactive Peptides from Legumes as Anticancer Therapeutic Agents

González-Montoya¹

2017

Int J Cancer Clin Res

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Food proteins are a source of nutraceutical and bioactive peptides that promote health and prevent diseases. Legume seed proteins have been widely studied to produce peptides (protein fragments) with a diversity of biological activities. Generally, these Bioactive Peptides (BPs) are encrypted in proteins but can be released by modifications or cleavage from original protein by means of enzymes during gastrointestinal transit or processes as fermentation, germination, heating and pressure. Storage proteins, lectins and protease inhibitors have been reported to be sources of BPs. These peptides are capable of generating a physiological effect against cancer cells and can induce cell death by different mechanisms like apoptosis, affecting the tubulin-microtubule equilibrium and inhibiting angiogenesis. Finally, anticancer therapy based on legume-derived peptides could play a significant role in the pharmaceutical and nutraceutical industry due to the benefits as functional ingredients which improve the life quality of patients or reduce the risk of cancer.

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“…The extraction of antioxidant compounds from bean samples were done as described by Limomon et al [9], with slight modifications. To 0.500 g of sample, 5 mL of acidified methanol (HCl : methanol : water, 1 : 80 : 20, V/V/V) was added in 10 mL centrifuge tubes and shaken at room temperature for 2 h using a horizontal rotary shaker (RKVSD, ART Inc., Laurel, MD, USA).…”

Section: Determination Of Oxygen Radical Absorbance Capacitymentioning

confidence: 99%

Proximate Composition, Phenolic Profiles and Antioxidant Capacity of Three Common Bean Varieties (Phaseolus Vulgaris L.)

Fan¹,

Beta²

2016

J Food Chem Nanotechnol

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Proximate composition, phenolic profiles and antioxidant capacity of three bean varieties (Dimeta, Napirira and Nanyati) were investigated. There were significant (p < 0.05) differences among varieties in all proximate components. Dimeta bean had the highest content of crude fat, and free and bound phenolic compounds, while Nanyati bean had the highest content of ash and carbohydrate. Napirira bean had the highest content of crude protein and all phytochemicals, as well as the oxygen radical absorbance capacity (ORAC). The phenolic compounds existed mainly in the free form as detected by high performance liquid chromatography (HPLC). A total of five phenolic compounds (protocatechuic, p-hydroxybenzoic, p-coumaric, ferulic and sinapinic) were found in these bean varieties while catechin was only detected in Napirira bean. The anthocyanins in these three bean varieties were detected by HPLC-MS. Delphinidin 3-O-glucoside, cyanidin 3-O-glucoside and pelargonidin 3-O-glucoside were the main anthocyanins in Dimeta bean, while cyanidin 3-O-glucoside, pelargonidin 3-O-glucoside and pelargonidin derivatives were the major anthocyanins in both Napirira and Nanyati beans. It could be concluded that significant differences in proximate composition, phenolic profiles and antioxidant capacity occurred among the three varieties with Napirira bean showing superiority as a functional food ingredient.

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Fermentation enhances the content of bioactive compounds in kidney bean extracts

Cited by 149 publications

References 45 publications

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Bioactive Peptides from Legumes as Anticancer Therapeutic Agents

Proximate Composition, Phenolic Profiles and Antioxidant Capacity of Three Common Bean Varieties (Phaseolus Vulgaris L.)

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