Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion
In the paper, metabolomics techniques based on UHPLC-QE-MS were used to study raw black beans, steaming black beans, and their in vitro digestion products. The results show that the three groups of raw black beans, atmospheric pressure-steamed black beans, and their in vitro digests comprised 922, 9...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400885X |
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| author | Lu Bai Zhiming Li Shu Zhang Yuchao Feng Miao Yu Tong Wu Changyuan Wang |
| author_facet | Lu Bai Zhiming Li Shu Zhang Yuchao Feng Miao Yu Tong Wu Changyuan Wang |
| author_sort | Lu Bai |
| collection | DOAJ |
| description | In the paper, metabolomics techniques based on UHPLC-QE-MS were used to study raw black beans, steaming black beans, and their in vitro digestion products. The results show that the three groups of raw black beans, atmospheric pressure-steamed black beans, and their in vitro digests comprised 922, 945, and 878 characteristic metabolites, respectively, dominated by amino acids, organic acids, polyphenols, and sugars. After screening the differential metabolites, content comparison, the content of amino acids, sugars, and phenolics in black beans was found to be increased after atmospheric steaming. During in vitro digestion, the amino acid content increased and the phenolic content decreased, with amino acid synthesis, phenolic degradation, and conversion predominating. This study provides data to support the changes in black beans metabolites during atmospheric steam processing and in vitro digestion. |
| format | Article |
| id | doaj-art-70cb9b2359ce400cbad3c280ed80c0d9 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-70cb9b2359ce400cbad3c280ed80c0d92025-08-20T01:59:31ZengElsevierFood Chemistry: X2590-15752024-12-012410199710.1016/j.fochx.2024.101997Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestionLu Bai0Zhiming Li1Shu Zhang2Yuchao Feng3Miao Yu4Tong Wu5Changyuan Wang6College of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, ChinaCollege of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, China; National Coarse Cerealsl Engineering Research Center, Daqing 163319, Heilongjiang Province, China; Corresponding author at: College of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, China.In the paper, metabolomics techniques based on UHPLC-QE-MS were used to study raw black beans, steaming black beans, and their in vitro digestion products. The results show that the three groups of raw black beans, atmospheric pressure-steamed black beans, and their in vitro digests comprised 922, 945, and 878 characteristic metabolites, respectively, dominated by amino acids, organic acids, polyphenols, and sugars. After screening the differential metabolites, content comparison, the content of amino acids, sugars, and phenolics in black beans was found to be increased after atmospheric steaming. During in vitro digestion, the amino acid content increased and the phenolic content decreased, with amino acid synthesis, phenolic degradation, and conversion predominating. This study provides data to support the changes in black beans metabolites during atmospheric steam processing and in vitro digestion.http://www.sciencedirect.com/science/article/pii/S259015752400885XBlack beansAtmospheric pressure steamingIn vitro simulation of digestionMetabolomics |
| spellingShingle | Lu Bai Zhiming Li Shu Zhang Yuchao Feng Miao Yu Tong Wu Changyuan Wang Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion Food Chemistry: X Black beans Atmospheric pressure steaming In vitro simulation of digestion Metabolomics |
| title | Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion |
| title_full | Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion |
| title_fullStr | Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion |
| title_full_unstemmed | Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion |
| title_short | Metabolomics of black beans (Phaseolus vulgaris L.) during atmospheric pressure steaming and in vitro simulated digestion |
| title_sort | metabolomics of black beans phaseolus vulgaris l during atmospheric pressure steaming and in vitro simulated digestion |
| topic | Black beans Atmospheric pressure steaming In vitro simulation of digestion Metabolomics |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400885X |
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