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

Abstract

Phaseolus vulgaris consumption has been limited as part of the occidental diet owing tō atulence production. Raf®nose, stachyose and verbascose have been shown to be the main components responsible for¯atulence; however, it is thought that soluble ®bre could also be involved in this phenomenon. The aim of the present study was to identify the main components of beans in¯uencinḡ atus. Ten varieties of P vulgaris originating from South America were ®rst analysed for their main nutrient and carbohydrate fractions. Three of the varieties were then fractionated to extract soluble and insoluble ®bres. Various combinations of a-galactosides and soluble and insoluble ®bre 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 acidi®cation of the medium were correlated with fermented organic matter from soluble ®bre (R 2 = 1)) and with agalactosides (R 2 = 0.75). On the other hand, tannins present in pigmented varieties did not seem to interfere signi®cantly in fermentation of soluble ®bre. The total production of gas per gram of mixed fractions of soluble ®bre and a-galactosides in proportions found in cooked grains was lower than that expected from each substrate separately. It can be concluded that soluble ®bre and a-galactosides are good substrates for endogenous colonic¯ora subjected to in vitro fermentation studies and are thus responsible for¯atulence induced by legume consumption.

Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.)

“…In common bean, the seed contains slow digestible carbohydrates and a high proportion of nondigestible carbohydrates (NDC) that are fermented in the large intestine (Bravo and others 1999). The polysaccharide content in cooked bean ranged from 36.5% to 55%, values that were comparatively higher than 22% to 26% reported for 10 different cooked Latin America bean cultivars by Granito and others (2001).…”

Chemical composition, antioxidant capacity and functionality of raw and processed Phaseolus lunatus

“…This information is relevant if these compounds, together with the soluble fiber, are considered responsible for the flatulence produced by the consumption of legumes. 37 The reduction of the soluble sugars as a result of the type of drying applied could be due to Maillard reactions or to caramelization of the sugars, reactions that decrease their content and cause darkening; however, losses by lixiviation in the soaking and cooking waters are important factors to be considered.…”

Effect of pulse consumption on perceived flatulence and gastrointestinal function in healthy males

“…Alpha-galactosides, especially those of the raffinose family, including stachyose and verbascose (Minorsky, 2003), are abundant in pulses, ranging from 2 to 10 g/ 100 g dry weight (Guillon & Champ, 2002). Paradoxically, these raffinose family GOS have also been identified as the primary flatulence-producing compounds in legumes (Granito, Champ, David, Bonnet, & Guerra, 2001;Granito, Michel, Frias, Champ, & Guerra, 2005;Martinez-Villaluenga et al, 2008).…”