Publication: In Vitro Modulation of Gut Microbiota and Metabolism by Cooked Cowpea and Black Bean
Authors
Teixeira-Guedes, Catarina ; Pereira-Wilson, Cristina ; Ros-Berruezo, Gaspar ; López-Nicolás, Rubén ; Sánchez Moya, Teresa
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Publisher
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DOI
10.3390/foods9070861
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info:eu-repo/semantics/article
Description
© 2020. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the Published Manuscript version of a Published Work that appeared in final form in Foods. To access the final edited and published work see http://dx.doi.org/10.3390/foods9070861
Abstract
Legumes are a rich source of a wide range of compounds that may represent an important
tool to overcome gut dysbiosis. In this work, the prebiotic potential of two cooked legumes (cowpea
and black bean) was investigated in comparison with potato:beef mixture, as substrates in batch faecal
culture fermentation. Prior to the fermentation, all the samples were in vitro digested, passing through
three phases, namely mouth, gastric and small intestine simulation, and then in vitro fermented for 6,
24 and 48 h. The shift of pH, production of gas and short-chain fatty acids (SCFAs) and changes in
gut microbiota were evaluated along the fermentation time. The pH decreased significantly over time
in all media with fermentable sources when compared with the negative control. Gas production was
higher in the media containing fermentable source than in the negative control and decreased with
fermentation time. The concentration of SCFAs increased over time and it was significantly higher for
both legumes than in inulin (positive control) and potato:beef meal. Acetate was the major SCFAs
produced during fermentation, particularly in media containing legumes. Both legumes presented
a strong prebiotic e ect on gut microbiota, showing a significant increase in Bifidobacterium and
Lactobacillus. These results suggest that consumption of cooked cowpea and black bean, used alone
or as an ingredient of novel functional foods, may contribute to improving intestinal health and
therefore human health promotion.
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Citation
Foods, 2020, 9, 861
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