In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)

[EN] Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia...

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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:2024
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:10251/220426
Acceso en línea:https://riunet.upv.es/handle/10251/220426
Access Level:acceso abierto
Palabra clave:Fava beans
Pleurotus ostreatus
Solid-state fermentation
Protein
Digestibility
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spelling In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba 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|||0000-0002-6132-3167Fava beansPleurotus ostreatusSolid-state fermentationProteinDigestibility[EN] Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia faba L.) fermented with Pleurotus ostreatus were examined as potential ingredients for food design. Solid-state fermentation enhanced the protein content by 16% with a rise in essential (25%) and non-essential (15%) amino acids while decreasing total carbohydrate content and tannin levels. Moreover, fermentation modified the amino acid profile released during digestion, increasing amino acids such as valine, isoleucine, and threonine, which are vital for health and development in childhood. Furthermore, the bioaccessible fraction of the fermented bean showed a 60% of ACE inhibition and improved magnesium bioaccessibility. Consequently, fava beans fermented with Pleurotus ostreatus emerged as a new ingredient in the development of new protein-rich snacks tailored for children and adolescents.This study forms part of the AGROALNEXT programme (AGROALNEXT/2022/030) and was supported by MCIN with funding from European Union NextGenerationEU (PRTR-C17.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 Polit`ecnica de Valencia).ElsevierDepartamento de BiotecnologíaEscuela Técnica Superior de Ingeniería Agronómica y del Medio NaturalCentro Avanzado de Microbiología AplicadaInstituto Universitario de Ingeniería de Alimentos (FoodUPV)Departamento de Tecnología de AlimentosEuropean CommissionGENERALITAT VALENCIANAUNIVERSIDAD POLITECNICA DE VALENCIAUniversitat Politècnica de ValènciaRepositorio Institucional de la Universitat Politècnica de València Riunet20242024-10-15journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfapplication/pdfhttps://riunet.upv.es/handle/10251/220426reponame: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 fermentadasUniversitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-PD-22open 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:10251/2204262026-06-13T07:49:27Z
dc.title.none.fl_str_mv In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
title In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
spellingShingle In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
Muñoz-Pina, Sara
Fava beans
Pleurotus ostreatus
Solid-state fermentation
Protein
Digestibility
title_short In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
title_full In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
title_fullStr In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
title_full_unstemmed In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.)
title_sort In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba 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 Biotecnología
Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural
Centro Avanzado de Microbiología Aplicada
Instituto Universitario de Ingeniería de Alimentos (FoodUPV)
Departamento de Tecnología de Alimentos
European Commission
GENERALITAT VALENCIANA
UNIVERSIDAD POLITECNICA DE VALENCIA
Universitat Politècnica de València
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Fava beans
Pleurotus ostreatus
Solid-state fermentation
Protein
Digestibility
topic Fava beans
Pleurotus ostreatus
Solid-state fermentation
Protein
Digestibility
description [EN] Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia faba L.) fermented with Pleurotus ostreatus were examined as potential ingredients for food design. Solid-state fermentation enhanced the protein content by 16% with a rise in essential (25%) and non-essential (15%) amino acids while decreasing total carbohydrate content and tannin levels. Moreover, fermentation modified the amino acid profile released during digestion, increasing amino acids such as valine, isoleucine, and threonine, which are vital for health and development in childhood. Furthermore, the bioaccessible fraction of the fermented bean showed a 60% of ACE inhibition and improved magnesium bioaccessibility. Consequently, fava beans fermented with Pleurotus ostreatus emerged as a new ingredient in the development of new protein-rich snacks tailored for children and adolescents.
publishDate 2024
dc.date.none.fl_str_mv 2024
2024-10-15
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/10251/220426
url https://riunet.upv.es/handle/10251/220426
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
Universitat Politècnica de València https://doi.org/10.13039/501100004233 PAID-PD-22
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
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

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