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.)
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 fermenta...
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Elsevier
2025-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927125001984 |
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| author | Sara Muñoz-Pina Kateryna Khvostenko Jorge García-Hernández Ana Heredia Ana Andrés |
| author_facet | Sara Muñoz-Pina Kateryna Khvostenko Jorge García-Hernández Ana Heredia Ana Andrés |
| author_sort | Sara Muñoz-Pina |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-5f6ee98cfefd47adbb648f56adce9202 |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-5f6ee98cfefd47adbb648f56adce92022025-08-20T04:01:00ZengElsevierCurrent Research in Food Science2665-92712025-01-011110116710.1016/j.crfs.2025.101167Implications 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.)Sara Muñoz-Pina0Kateryna Khvostenko1Jorge García-Hernández2Ana Heredia3Ana Andrés4Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain; Corresponding author.Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, SpainCentro Avanzado de Microbiología Aplicada (CAMA) - UPV, Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, SpainInstituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, SpainInstituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, SpainImproving 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.http://www.sciencedirect.com/science/article/pii/S2665927125001984FermentationPleurotus ostreatusBeansComunidad ValencianaProtein |
| spellingShingle | Sara Muñoz-Pina Kateryna Khvostenko Jorge García-Hernández Ana Heredia Ana Andrés 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.) Current Research in Food Science Fermentation Pleurotus ostreatus Beans Comunidad Valenciana Protein |
| 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.) |
| 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_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_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 |
| topic | Fermentation Pleurotus ostreatus Beans Comunidad Valenciana Protein |
| url | http://www.sciencedirect.com/science/article/pii/S2665927125001984 |
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