Purwandari Fiametta Ayu, Fogliano Vincenzo, Capuano Edoardo
Food Quality and Design Group, Wageningen University and Research, 6700AA Wageningen, The Netherlands.
Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jalan Flora, Bulaksumur, Depok, Sleman, Yogyakarta 55281, Indonesia.
Food Funct. 2024 Apr 2;15(7):3680-3691. doi: 10.1039/d3fo05379b.
The effect of two processing methods of Jack beans ( cooked bean (CB) and cooked tempeh (CT)) on the digestibility of protein and starch, as well as the production of short chain fatty acids (SCFAs), γ-aminobutyric acid (GABA), and tryptophan (Trp) metabolites after colonic fermentation, was investigated. CT was obtained by fungal fermentation after cooking under acidic conditions. CT had significantly higher protein, lower digestible starch, lower total fiber, higher free phenolic compounds, and higher ash content compared to CB. CT exhibited better protein digestibility than CB and less glucose release during digestion than CB. A comparable concentration of total SCFAs and GABA was produced after fermentation of CB and CT, but CB produced more indole than CT, resulting in higher amounts of total Trp metabolites. In summary, our findings show that tempeh fermentation improves the nutritional quality of Jack beans and describe the impact of fermentation on the digestibility of nutrients and the formation of metabolites during colonic fermentation.
研究了金甲豆的两种加工方法（熟豆（CB）和熟豆豉（CT））对蛋白质和淀粉消化率的影响，以及结肠发酵后短链脂肪酸（SCFA）、γ-氨基丁酸（GABA）和色氨酸（Trp）代谢产物的产生情况。CT是在酸性条件下煮熟后通过真菌发酵获得的。与CB相比，CT的蛋白质含量显著更高，可消化淀粉含量更低，总纤维含量更低，游离酚类化合物含量更高，灰分含量更高。CT的蛋白质消化率比CB更好，消化过程中葡萄糖释放量比CB更少。CB和CT发酵后产生的总SCFA和GABA浓度相当，但CB产生的吲哚比CT更多，导致总Trp代谢产物含量更高。总之，我们的研究结果表明，豆豉发酵提高了金甲豆的营养质量，并描述了发酵对结肠发酵过程中营养物质消化率和代谢产物形成的影响。
