Department of Food Engineering, University of Mersin, Çiftlikköy, 33343 Mersin, Turkey.
Food Chem. 2017 Sep 1;230:182-188. doi: 10.1016/j.foodchem.2017.03.037. Epub 2017 Mar 9.
In vitro studies were conducted to evaluate the particular nutritional benefits of whole faba bean seed (WFB) and fava bean seed coat (FBSC). Total dietary fiber contents of WFB and FBSC were 27.5% and 82.3%, respectively. FBSC were contained much higher total phenolic substances, condensed tannins, and total antioxidant activity than WFB. Bile acid (BA)-binding capacities of in vitro digested samples and nutritionally important products produced by in vitro fermentation of digestion residues were also studied. The BA-binding capacities of WFB and FBSC were 1.94 and 37.50μmol/100mg, respectively. Total BA bound by FBSC was even higher than the positive standard cholestyramine. Lignin and other constituents of the Klason residue were found to influence BA-binding properties. Moreover, the extent of the in vitro fermentation process showed that, fermentability of FBSC residue was significantly lower than that of WFB residue. Overall, faba bean, especially its seed coat, has great potential as a functional food.
体外研究评估了完整的蚕豆种子（WFB）和蚕豆种皮（FBSC）的特殊营养益处。WFB 和 FBSC 的总膳食纤维含量分别为 27.5%和 82.3%。FBSC 含有比 WFB 更高的总酚类物质、缩合单宁和总抗氧化活性。还研究了体外消化样品的胆汁酸（BA）结合能力和消化残渣体外发酵产生的营养重要产物。WFB 和 FBSC 的 BA 结合能力分别为 1.94 和 37.50μmol/100mg。FBSC 结合的总 BA 甚至高于阳性标准考来烯胺。发现木质素和克拉森残留物的其他成分会影响 BA 结合特性。此外，体外发酵过程的程度表明，FBSC 残留物的发酵能力明显低于 WFB 残留物。总的来说，蚕豆，特别是其种皮，具有作为功能性食品的巨大潜力。
