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Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation.
Rose, Devin J; Poudel, Rachana; Van Haute, Mallory J; Yang, Qinnan; Wang, Lei; Singh, Mukti; Liu, Sean.
Afiliación
  • Rose DJ; Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Nebraska Food for Health Center, University of Nebraska Lincoln, NE, USA; Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA. Electronic address: drose3@unl.edu.
  • Poudel R; Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Bayer Crop Science, Chesterfield, MO, USA.
  • Van Haute MJ; Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Nebraska Food for Health Center, University of Nebraska Lincoln, NE, USA.
  • Yang Q; Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Nebraska Food for Health Center, University of Nebraska Lincoln, NE, USA.
  • Wang L; Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; School of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China.
  • Singh M; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, 1815 N. University, Peoria, IL, USA.
  • Liu S; USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, 1815 N. University, Peoria, IL, USA.
Food Res Int ; 147: 110453, 2021 09.
Article en En | MEDLINE | ID: mdl-34399455
Flatulence is one barrier to pulse consumption for many people. Therefore, we examined how processing affects gas production by the microbiome in three classes of pulses. Processing did not affect gas production from Navy beans. However, in Pardina lentils and green peas, (-1.9 ± 0.3 mL/24 h, p < 0.001; -2.3 ± 0.3 mL/24 h, p < 0.001, respectively). In Pardina lentils and green peas, germination diminished carbohydrate utilization by the microbiome compared with unprocessed samples. In Pardina lentils germination reduced abundance germination resulted in the greatest reduction in gas production among six processing methods of amplicon sequence variants (ASVs) from Bacteroides and Lachnospiraceae and reduced propionate production compared with unprocessed samples. In green peas, germination reduced ASVs from Lachnospiraceae, including one from Roseburia, and reduced proportion of butyrate production during fermentation. Three ASVs from Clostridium sensu stricto (cluster 1), Megasphaera elsdenii, and unclassified Veillonellaceae, were strongly associated with increased gas production across all samples (ρ = 0.67-0.69, p < 0.001). This study showed that processing can reduce gas production by the microbiome in some pulses, but also reduces saccharolytic fermentation and production of beneficial microbial metabolites.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Microbiota / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Microbiota / Microbioma Gastrointestinal Límite: Humans Idioma: En Revista: Food Res Int Año: 2021 Tipo del documento: Article Pais de publicación: Canadá