Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

Muñoz-Pina, Sara; Khvostenko, Kateryna|||0000-0002-0552-6576; García Hernández, Jorge|||0000-0003-1258-6128; Heredia Gutiérrez, Ana Belén|||0000-0001-6629-9779; Andrés Grau, Ana María|||0000-0002-6132-3167

Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

[EN] Improving snacks formulation to make them more nutritionally balanced can support healthy growth and development in children. Specifically, this approach can be beneficial for preventing obesity and promoting overall metabolic health. Therefore, the effect of Pleurotus ostreatus solid-state fer...

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Autores:	Muñoz-Pina, Sara, Khvostenko, Kateryna\|\|\|0000-0002-0552-6576, García Hernández, Jorge\|\|\|0000-0003-1258-6128, Heredia Gutiérrez, Ana Belén\|\|\|0000-0001-6629-9779, Andrés Grau, Ana María\|\|\|0000-0002-6132-3167
Tipo de recurso:	artículo
Fecha de publicación:	2025
País:	España
Institución:	Universitat Politècnica de València (UPV)
Repositorio:	RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:	inglés
OAI Identifier:	oai:riunet.upv.es:10251/231832
Acceso en línea:	https://riunet.upv.es/handle/10251/231832
Access Level:	acceso abierto
Palabra clave:	Fermentation Pleurotus ostreatus Beans Comunidad Valenciana Protein

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spelling	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)Muñoz-Pina, SaraKhvostenko, Kateryna\|\|\|0000-0002-0552-6576García Hernández, Jorge\|\|\|0000-0003-1258-6128Heredia Gutiérrez, Ana Belén\|\|\|0000-0001-6629-9779Andrés Grau, Ana María\|\|\|0000-0002-6132-3167FermentationPleurotus ostreatusBeansComunidad ValencianaProtein[EN] Improving snacks formulation to make them more nutritionally balanced can support healthy growth and development in children. Specifically, this approach can be beneficial for preventing obesity and promoting overall metabolic health. Therefore, the effect of Pleurotus ostreatus solid-state fermentation on the nutritional quality, amino acid profile, and functionality of two traditional Valencian bean varieties were analyzed as potential ingredients for food formulation. Pleurotus ostreatus solid-state fermentation increased protein content by 23 % in Roget beans and 13 % in Herradura beans compared to the untreated beans, while simultaneously enhancing both essential and non-essential amino acid levels and reducing total carbohydrate content and antinutrient concentrations. Additionally, fermentation altered the amino acid profile, leading to an increase in amino acids such as valine, leucine, isoleucine, and tyrosine, compared to all other treatments. These amino acids play a crucial role in childhood health and development. Furthermore, fermented beans showed a 20 % angiotensin-converting enzyme inhibition, and Roget beans enhanced the inhibitory capacity of both cyclooxygenase-1 and cyclooxygenase-2 enzymes up to 90 %. Thus, fermented beans with Pleurotus ostreatus, specifically Roget beans, were identified as a novel ingredient for creating high-protein snacks specifically designed for children and teenagers.This study forms part of the AGROALNEXT programme (AGROALNEXT/2022/030) and was supported by MCIN with funding from European Union NextGenerationEU (PRTR-C17 center dot I1) and by Generalitat Valenciana. Also, authors are grateful for a grant called "Initiative: reception of Ukrainian research personal in the Valencian R + D + I system" from Generalitat Valenciana, Spain and financial support from Post-doctoral Grant (PAID-10-21) and Postdoctoral Research Fostering Grant (PAID-PD-22) from the Vicerrectorado de Investigacion (Universitat Politecnica de Valencia).ElsevierDepartamento de Tecnología de AlimentosDepartamento de BiotecnologíaInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Centro Avanzado de Microbiología AplicadaEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalEuropean CommissionGENERALITAT VALENCIANAUNIVERSIDAD POLITECNICA DE VALENCIARepositorio Institucional de la Universitat Politècnica de València Riunet20252025-08-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/231832reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengGeneralitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F030 DESARROLLO DE NUEVOS PRODUCTOS SALUDABLES Y SOSTENIBLES BASADOS EN LEGUMBRES FERMENTADAS PARA LA PREVENCIÓN DEL SOBREPESO INFANTILUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-10-21 Desarrollo de nuevos productos saludables y sostenibles basados en legumbres fermentadas.open accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2318322026-06-13T07:49:27Z
dc.title.none.fl_str_mv	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
title	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
spellingShingle	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.) Muñoz-Pina, Sara Fermentation Pleurotus ostreatus Beans Comunidad Valenciana Protein
title_short	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
title_full	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
title_fullStr	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
title_full_unstemmed	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
title_sort	Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)
dc.creator.none.fl_str_mv	Muñoz-Pina, Sara Khvostenko, Kateryna\|\|\|0000-0002-0552-6576 García Hernández, Jorge\|\|\|0000-0003-1258-6128 Heredia Gutiérrez, Ana Belén\|\|\|0000-0001-6629-9779 Andrés Grau, Ana María\|\|\|0000-0002-6132-3167
author	Muñoz-Pina, Sara
author_facet	Muñoz-Pina, Sara Khvostenko, Kateryna\|\|\|0000-0002-0552-6576 García Hernández, Jorge\|\|\|0000-0003-1258-6128 Heredia Gutiérrez, Ana Belén\|\|\|0000-0001-6629-9779 Andrés Grau, Ana María\|\|\|0000-0002-6132-3167
author_role	author
author2	Khvostenko, Kateryna\|\|\|0000-0002-0552-6576 García Hernández, Jorge\|\|\|0000-0003-1258-6128 Heredia Gutiérrez, Ana Belén\|\|\|0000-0001-6629-9779 Andrés Grau, Ana María\|\|\|0000-0002-6132-3167
author2_role	author author author author
dc.contributor.none.fl_str_mv	Departamento de Tecnología de Alimentos Departamento de Biotecnología Instituto Universitario de Ingeniería de Alimentos (FoodUPV) Centro Avanzado de Microbiología Aplicada Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural European Commission GENERALITAT VALENCIANA UNIVERSIDAD POLITECNICA DE VALENCIA Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv	Fermentation Pleurotus ostreatus Beans Comunidad Valenciana Protein
topic	Fermentation Pleurotus ostreatus Beans Comunidad Valenciana Protein
description	[EN] Improving snacks formulation to make them more nutritionally balanced can support healthy growth and development in children. Specifically, this approach can be beneficial for preventing obesity and promoting overall metabolic health. Therefore, the effect of Pleurotus ostreatus solid-state fermentation on the nutritional quality, amino acid profile, and functionality of two traditional Valencian bean varieties were analyzed as potential ingredients for food formulation. Pleurotus ostreatus solid-state fermentation increased protein content by 23 % in Roget beans and 13 % in Herradura beans compared to the untreated beans, while simultaneously enhancing both essential and non-essential amino acid levels and reducing total carbohydrate content and antinutrient concentrations. Additionally, fermentation altered the amino acid profile, leading to an increase in amino acids such as valine, leucine, isoleucine, and tyrosine, compared to all other treatments. These amino acids play a crucial role in childhood health and development. Furthermore, fermented beans showed a 20 % angiotensin-converting enzyme inhibition, and Roget beans enhanced the inhibitory capacity of both cyclooxygenase-1 and cyclooxygenase-2 enzymes up to 90 %. Thus, fermented beans with Pleurotus ostreatus, specifically Roget beans, were identified as a novel ingredient for creating high-protein snacks specifically designed for children and teenagers.
publishDate	2025
dc.date.none.fl_str_mv	2025 2025-08-01
dc.type.none.fl_str_mv	journal article http://purl.org/coar/resource_type/c_6501 VoR http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv	info:eu-repo/semantics/article
format	article
dc.identifier.none.fl_str_mv	https://riunet.upv.es/handle/10251/231832
url	https://riunet.upv.es/handle/10251/231832
dc.language.none.fl_str_mv	Inglés eng
language_invalid_str_mv	Inglés
language	eng
dc.relation.none.fl_str_mv	Generalitat Valenciana https://doi.org/10.13039/501100003359 AGROALNEXT%2F2022%2F030 DESARROLLO DE NUEVOS PRODUCTOS SALUDABLES Y SOSTENIBLES BASADOS EN LEGUMBRES FERMENTADAS PARA LA PREVENCIÓN DEL SOBREPESO INFANTIL Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-10-21 Desarrollo de nuevos productos saludables y sostenibles basados en legumbres fermentadas.
dc.rights.none.fl_str_mv	open access http://purl.org/coar/access_right/c_abf2 Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv	info:eu-repo/semantics/openAccess
rights_invalid_str_mv	open access http://purl.org/coar/access_right/c_abf2 Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv	openAccess
dc.format.none.fl_str_mv	application/pdf
dc.publisher.none.fl_str_mv	Elsevier
publisher.none.fl_str_mv	Elsevier
dc.source.none.fl_str_mv	reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia instname:Universitat Politècnica de València (UPV)
instname_str	Universitat Politècnica de València (UPV)
reponame_str	RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection	RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score	15.811543

Implications of Pleurotus ostreatus solid-state bioprocessing on the nutritional composition, protein structure, and anti-hypertensive and anti-inflammatory potential of local beans (Phaseolus vulgaris L.)

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