Departamento de Bioingenierías, Tecnologico de Monterrey, Av. Epigmenio González No. 500, Fraccionamiento San Pablo, Querétaro 76130, Mexico.
Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Av. Wilfrido Massieu Esq. Cda. Miguel Stampa s/n, Delegación Gustavo A. Madero, México City, CdMx 07738, Mexico.
Molecules. 2020 Mar 24;25(6):1464. doi: 10.3390/molecules25061464.
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a beneficial effect. Germination and treatment by controlled pressure-drop (DIC, French acronym of ) are methods that modify the concentration of these components. The objective of this work was to evaluate the change in the non-nutritional composition of bean seeds and sprouts by DIC treatment. The results show that with the germination, the concentration of phenolic and tannin compounds increased 99% and 73%, respectively, as well as the quantity of saponins (65.7%), while phytates and trypsin inhibitors decreased 26% and 42%, respectively. When applying the DIC treatment, the content of phytates (23-29%), saponins (44%) and oligosaccharides increased in bean sprouts and decreased phenolic compounds (4-14%), tannins (23% to 72%), and trypsin inhibitors (95.5%), according to the pressure and time conditions applied. This technology opens the way to new perspectives, especially to more effective use of legumes as a source of vegetable protein or bioactive compounds.
菜豆是一种重要的热量和蛋白质来源。然而，其营养价值可能会受到非营养化合物的影响，这些化合物会降低某些营养素的吸收率；但是，在低浓度下，它们会产生有益的效果。发芽和减压处理（减压处理的法语缩写）是可以改变这些成分浓度的方法。本工作的目的是评估减压处理对菜豆种子和豆芽中非营养成分组成的变化。结果表明，随着发芽，酚类和单宁化合物的浓度分别增加了 99%和 73%，同时皂苷的含量增加了 65.7%，而植酸和胰蛋白酶抑制剂的含量分别下降了 26%和 42%。当应用减压处理时，根据施加的压力和时间条件，豆芽中的植酸（23-29%）、皂苷（44%）和低聚糖的含量增加，而酚类化合物（4-14%）、单宁（23%-72%）和胰蛋白酶抑制剂（95.5%）的含量下降。这项技术为新的前景开辟了道路，特别是为更有效地利用豆类作为植物蛋白或生物活性化合物的来源。
