%0 Journal Article
%T Solid State Bioconversion for Producing Common Bean (<i>Phaseolus</i> <i>vulgaris</i> L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential
%A Maria Lilia Guzm¨¢n-Uriarte
%A Luis Mart¨ªn S¨¢nchez-Maga£¿a
%A Graciela Yaneth Angulo-Meza
%A Edith Oliva Cuevas-Rodr¨ªguez
%A Roberto Guti¨¦rrez-Dorado
%A Saraid Mora-Roch¨ªn
%A Jorge Mil¨¢n-Carrillo
%A Angel Valdez-Ortiz
%A Cuauht¨¦moc Reyes-Moreno
%J Food and Nutrition Sciences
%P 480-490
%@ 2157-9458
%D 2013
%I Scientific Research Publishing
%R 10.4236/fns.2013.44061
%X <p style=\"text-align:justify;\">
	<span><span>The main objective of this investigation was to study the time effect during solid state bioconversion (SSB) on total phenolics content (</span><i><span>TPC</span></i><span>) and antioxidant activity (</span><i><span>AoxA</span></i><span>) of common beans to improve antihypertensive functionality. C</span></span><span>ooked cotyledons of dehulled </span><span>common beans</span><span><span> were inoculated with a suspension of </span><i><span>R. oligosporus </span></i><span>NRRL 2710 (1 ¡Á 10</span><sup><span>6</span></sup><span> spores/mL), and incubated at 35</span></span><span style=\"line-height:1.5;\">¡æ </span><span style=\"line-height:1.5;\">for times of </span><span style=\"line-height:1.5;\">24, 36, 48, 60, 72, 84, 96 and 108 h (after 108 h the cotyledons showed off odor). </span><span style=\"line-height:1.5;\">Flours from bioprocessed dehulled common bean from each incubation time were blended with their corresponding milled seed coats. </span><span style=\"line-height:1.5;\">The best time for producing bioprocessed common bean (added with seed coats) func</span><span style=\"line-height:1.5;\"><span>tional flour with the highest </span><i><span>AoxA</span></i><span> (</span><i><span>ORAC</span></i><span> value = 17,468 ¦Ìmol Trolox equivalents (TE)/100 gsample, dw; </span><i><span>ABTS</span></i><span> value = 13,505 ¦Ìmol TE/100 gsample, dw) was 108 h. The SSB process substantially increased </span><i><span>TPC </span></i><span>and total hydrophilic </span><i><span>AoxA </span></i><span>and antihypertensive potential of common beans in 2.24, 2.45 - 2.73 and 6769 times, respectively. Proteins hydrolyzates from unprocessed whole and bioprocessed (108 h) common beans had IC</span><sub><span>50</span></sub><span> [concentration needed to inhibit 50% the activity of angiotensin converting enzyme (ACE)] of 79.2 and 0.0117 ¦Ìg/mL, respectively. The SSB is an efective strategy to improve the </span><i><span>TPC</span></i><span> of common beans for enhanced functionality with improved antioxidant activity and antihypertensive potential.</span></span> 
</p>
%K Solid State Bioconversion
%K Common Bean Functional Flour
%K Antioxidant Activity
%K Antihypertensive  Activity
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=30346