Teixeira-Guedes Catarina, Sánchez-Moya Tereza, Pereira-Wilson Cristina, Ros-Berruezo Gaspar, López-Nicolás Rubén
Department of Biology, University of Minho, 4710-057 Braga, Portugal.
Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal.
Foods. 2020 Jul 1;9(7):861. doi: 10.3390/foods9070861.
Legumes are a rich source of a wide range of compounds that may represent an important tool to overcome gut dysbiosis. In this work, the prebiotic potential of two cooked legumes (cowpea and black bean) was investigated in comparison with potato:beef mixture, as substrates in batch faecal culture fermentation. Prior to the fermentation, all the samples were in vitro digested, passing through three phases, namely mouth, gastric and small intestine simulation, and then in vitro fermented for 6, 24 and 48 h. The shift of pH, production of gas and short-chain fatty acids (SCFAs) and changes in gut microbiota were evaluated along the fermentation time. The pH decreased significantly over time in all media with fermentable sources when compared with the negative control. Gas production was higher in the media containing fermentable source than in the negative control and decreased with fermentation time. The concentration of SCFAs increased over time and it was significantly higher for both legumes than in inulin (positive control) and potato:beef meal. Acetate was the major SCFAs produced during fermentation, particularly in media containing legumes. Both legumes presented a strong prebiotic effect on gut microbiota, showing a significant increase in and . These results suggest that consumption of cooked cowpea and black bean, used alone or as an ingredient of novel functional foods, may contribute to improving intestinal health and therefore human health promotion.
豆类富含多种化合物，可能是克服肠道菌群失调的重要工具。在本研究中，将两种煮熟的豆类（豇豆和黑豆）与土豆 - 牛肉混合物作为批量粪便培养发酵的底物，研究了它们的益生元潜力。在发酵之前，所有样品都经过体外消化，经过三个阶段，即口腔、胃和小肠模拟，然后进行体外发酵6、24和48小时。在发酵过程中评估了pH值的变化、气体和短链脂肪酸（SCFAs）的产生以及肠道微生物群的变化。与阴性对照相比，所有含有可发酵源的培养基中的pH值随时间显著下降。含有可发酵源的培养基中的产气量高于阴性对照，并随发酵时间而降低。SCFAs的浓度随时间增加，两种豆类的SCFAs浓度均显著高于菊粉（阳性对照）和土豆 - 牛肉粉。乙酸盐是发酵过程中产生的主要SCFAs，特别是在含有豆类的培养基中。两种豆类对肠道微生物群均表现出强烈的益生元作用，显示出[具体微生物名称1]和[具体微生物名称2]显著增加。这些结果表明，单独食用煮熟的豇豆和黑豆或作为新型功能性食品的成分食用，可能有助于改善肠道健康，从而促进人类健康。
