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Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Summary

This research shows how fermenting common beans and oats with an edible mushroom (Pleurotus ostreatus) can make these foods more nutritious and easier to digest. The fermentation process increases beneficial compounds like antioxidants while reducing unwanted compounds that can interfere with nutrient absorption. This has important implications for improving the nutritional value of common foods. Impacts on everyday life: – Provides a natural way to make beans and oats more nutritious and digestible – Could help reduce digestive issues associated with eating beans – Offers potential for developing new nutritionally-enhanced food products – May help improve the nutritional value of plant-based diets – Could benefit populations relying heavily on legumes and cereals for protein

Background

Foods today are intended not only to satisfy hunger and provide necessary nutrients but also prevent nutrition-related diseases. Legumes like common bean (Phaseolus vulgaris) are major vegetable protein sources in developing countries, while oats (Avena sativa) are among the major cereals used for human food. However, legumes contain antinutrients that decrease protein digestibility. Fungi like Pleurotus ostreatus are considered valuable food sources and can convert non-food organic products into palatable human food.

Objective

The aim of this research was to evaluate the effect of fermentation with Pleurotus ostreatus on protein digestibility, antioxidant activity, and nutritional quality of oats and black and kidney beans.

Results

Fermentation with P. ostreatus increased protein content by 13% in kidney beans and 6% in oats. Antioxidant activity increased by 39.5% in black beans and 225% in oats. Total phenol content increased by 26.35% in black beans and 240% in oats. Protein digestibility improved significantly in all fermented samples (from 39.99% to 48.13% in black beans, 44.06% to 69.01% in kidney beans, and 63.25% to 70.01% in oats). Tannin content decreased by 66% in black beans, 34% in kidney beans and 49% in oats. Essential amino acids including sulfur-containing amino acids increased in the fermented samples.

Conclusion

Fermentation with Pleurotus ostreatus had a positive effect on both bean varieties and oats, increasing polyphenol content and antioxidant activity even during digestion, improving protein digestibility, and decreasing antinutritional tannins. The process increased sulfur amino acids content, enhancing the potential of these flours as functional ingredients for human nutrition.
  • Published in:Molecules,
  • Study Type:Laboratory Research,
  • Source: 10.3390/molecules22122275
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