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

Authors

  • R. Campos-Vega,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • R. Reynoso-Camacho,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • G. Pedraza-Aboytes,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • J.A. Acosta-Gallegos,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • S.H. Guzman-Maldonado,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • O. Paredes-Lopez,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • B.D. Oomah,

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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  • G. Loarca-Piña

    1. Authors Campos-Vega, Reynoso-Camacho, and Loarca-Piña are with Programa en Alimentos del Centro de la República (PROPAC), Research and Graduate Studies in Food Science, School of Chemistry, Querétaro State Univ., 76010, México. Author Pedraza-Aboytes is with Center for Academic Studies on Environmental Pollution (CEACA), School of Chemistry, Querétaro State Univ., 76010, México. Authors Acosta-Gallegos and Guzman-Maldonado are with Bean Program, Bajio Experimental Station, Natl. Research Inst. for Forestry, Agriculture and Livestock (INIFAP), Km. 6.5, Celaya-San Miguel of Allende Rd., Celaya, Gto, 38110, México. Author Paredes-Lopez is with Biochemistry and Biotechnology Dept., Irapuato Campus, Research Center and Advanced Studies of IPN, 36500, Irapuato, Gto., México. Author Oomah is with Pacific Agri-Food Research Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada V0H 1Z0. Direct inquiries to author Loarca-Piña (E-mail: loarca@uaq.mx).
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Abstract

ABSTRACT:  The composition of bioactives including polysaccharide yield and resistant starch (RS) content of 4 raw and cooked bean (Phaseolus vulgaris L.) cultivars was evaluated. Polysaccharide was fermented in vitro by incubation with human gut flora under anaerobic conditions and short-chain fatty acids (SCFAs) production was compared at 6, 12, and 24 h by gas chromatography. Polysaccharide and soluble fiber contents increased upon cooking with stachyose as the major oligosaccharide. Cooked bean of cultivar Bayo Madero had the highest yield of polysaccharides (55%) and resistant starch (37%), followed by those of Negro 8025 (48% and 32%, respectively). Acetate was the most abundant SCFAs formed in all bean varieties. The concentration of SCFAs was cultivar-dependent; Bayo Madero and Negro 8025 displayed the highest concentration of butyrate (15 mmol/L), while Azufrado Higuera had the lowest and highest concentrations of acetate (39 mmol/L) and propionate (14 mmol/L), respectively. The results suggest that the common bean is an excellent source of polysaccharides that can be fermented in the colon and produce SCFAs, compounds previously reported to exert health benefits.

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