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Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

Summary

Researchers used a type of oyster mushroom to ferment two local Spanish bean varieties, which dramatically improved their nutritional value. The fermented beans contained 23% more protein, higher levels of important amino acids, and had anti-inflammatory and blood pressure-lowering properties. These enhanced beans could be used to create healthier, more nutritious snacks specifically designed for children to help combat childhood obesity.

Background

Childhood obesity is a significant global health issue, with snacks often being high in calories and low in nutritional value. Beans are a promising source of nutritious ingredients for food formulation. Solid-state fermentation with fungi like Pleurotus ostreatus has emerged as a strategy to enhance the nutritional profile of legumes.

Objective

To evaluate the effect of Pleurotus ostreatus solid-state fermentation on the nutritional quality, amino acid profile, and functionality of two local Valencian bean varieties: Roget and Herradura beans, with potential application as ingredients for high-protein snacks for children.

Results

Fermentation increased protein content by 23% in Roget beans and 13% in Herradura beans, enhanced essential amino acids (valine, leucine, isoleucine, tyrosine), and reduced antinutrients to near-zero levels. Fermented beans demonstrated 20% ACE inhibition and up to 90% COX-1 and COX-2 inhibition in Roget beans, with alterations in protein secondary structure improving digestibility.

Conclusion

Pleurotus ostreatus fermentation substantially improves the nutritional and functional properties of local bean varieties, making them suitable as novel ingredients for developing high-protein, functional snacks for children. Roget beans showed superior results and are recommended as the preferred option for new protein-rich foods targeting pediatric populations.
  • Published in:Current Research in Food Science,
  • Study Type:Experimental Study,
  • Source: PMID: 40837386, DOI: 10.1016/j.crfs.2025.101167
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