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solid state bioconversion for Producing Common Bean(Phaseolus vulgaris L.)Functional Flour with High Antioxidant Activity and Antihypertensive Potential

引用

Food and Nutrition Sciences 2013年第4期4卷 480-490页

作者： Maria Lilia Guzmán-Uriarte Luis Martín Sánchez-Magaña Graciela Yaneth Angulo-Meza Edith Oliva Cuevas-Rodríguez Roberto Gutiérrez-Dorado Saraid Mora-Rochín Jorge Milán-Carrillo Angel Valdez-Ortiz Cuauhtémoc Reyes-Moreno Faculty of Chemical-Biological Sciences Autonomous University of SinaloaCuliacánMexico Northwest Regional Program for Doctorate in Biotechnology Autonomous University of SinaloaCuliacánMexico

The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (TPC) and antioxidant activity (AoxA) of common beans to improve antihypertensive functionality. Cooked cotyledons of dehulled common beans were inoculated with a suspension of R. oligosporus NRRL 2710 (1 × 106 spores/mL), and incubated at 35℃ for times of 24, 36, 48, 60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats. The best time for producing bioprocessed common bean (added with seed coats) functional flour with the highest AoxA (ORAC value = 17,468 μmol Trolox equivalents (TE)/100 gsample, dw;ABTS value = 13,505 μmol TE/100 gsample, dw) was 108 h. The SSB process substantially increased TPC and total hydrophilic AoxA and antihypertensive potential of common beans in 2.24, 2.45 - 2.73 and 6769 times, respectively. Proteins hydrolyzates from unprocessed whole and bioprocessed (108 h) common beans had IC50 [concentration needed to inhibit 50% the activity of angiotensin converting enzyme (ACE)] of 79.2 and 0.0117 μg/mL, respectively. The SSB is an efective strategy to improve the TPC of common beans for enhanced functionality with improved antioxidant activity and antihypertensive potential.

关键词： solid state bioconversion Common Bean Functional Flour Antioxidant Activity Antihypertensive Activity

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