Programa de Posgrado en Alimentos del Centro de la República (PROPAC) Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Mexico.
J Sci Food Agric. 2010 Jul;90(9):1417-22. doi: 10.1002/jsfa.3954.
Pulses represent an important source of protein, as well as digestible and indigestible carbohydrates. Little information is available on the indigestible carbohydrates and antioxidant capacity of legume seeds. The cooked seeds of three pulses (black bean, chickpea and lentil) were evaluated for their indigestible fraction (IF), polyphenols content, antioxidant capacity and in vitro fermentability, including short-chain fatty acid production.
The insoluble indigestible fraction (IIF) was higher than the soluble counterpart (soluble indigestible fraction, SIF). The SIF value was highest in black beans, while no difference was observed between chickpeas and lentils. Black beans and lentils had higher polyphenols content than chickpeas. The IF of black beans exhibited the lowest and chickpeas the highest associated polyphenols content. Condensed tannins were retained to some extent in the IF that exhibited significant antioxidant capacity. The total IF of the three pulses produced short chain fatty acids (SCFA) after 24 h of in vitro fermentation by human colonic microflora. IF from black bean and lentil were best substrates for the fermentative production of butyric acid.
It is concluded that the IF of pulses might be an important source of bioactive compounds.
豆类是蛋白质、可消化和不可消化碳水化合物的重要来源。关于豆类种子的不可消化碳水化合物和抗氧化能力的信息较少。对三种豆类（黑豆、鹰嘴豆和小扁豆）的熟种子的不可消化部分（IF）、多酚含量、抗氧化能力和体外发酵性（包括短链脂肪酸的产生）进行了评估。
不溶性不可消化部分（IIF）高于可溶部分（可溶性不可消化部分，SIF）。SIF 值在黑豆中最高，而鹰嘴豆和小扁豆之间没有差异。黑豆和小扁豆的多酚含量高于鹰嘴豆。黑豆的 IF 表现出最低的多酚含量，而鹰嘴豆的 IF 表现出最高的多酚含量。在体外发酵 24 小时后，黑豆类的 IF 保留了一定程度的缩合单宁，具有显著的抗氧化能力。三种豆类的总 IF 经人体结肠微生物群发酵后可产生短链脂肪酸（SCFA）。黑豆类和小扁豆的 IF 是发酵生产丁酸的最佳底物。
豆类的 IF 可能是生物活性化合物的重要来源。
