Variation and Regulatory Mechanisms of in Vitro Fecal Fermentation Characteristics of Cotyledon Cells from Different Pulse Varieties
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Abstract:
In this study, nine varieties of pulse were chosen as raw material. Intact cotyledon cells were isolated by hydrothermal treatment, and the in vitro fecal fermentation characteristics among different pulse varieties were investigated. Concerning nutritional composition, significant differences (P<0.05) were observed in contents of starch (51.57%~71.89%), dietary fiber (11.56%~25.01%), and protein (11.49%~22.21%) of intact cotyledon cells isolated from the nine different pulse varieties. Significant structural differences (all P<0.05) were evident in particle size (85.1~175.0 μm), cell wall thickness (1.1~2.4 μm), and starch crystallinity (3.4%~8.4%). After hydrothermal treatment intracellular starch was almost completely gelatinized. Cotyledon cells from the nine varieties of pulse showed different levels of gas production and generated short-chain fatty acids after in vitro fecal fermentation. Cotyledon cells from broad beans (22.21%), red kidney beans (21.62%), and mung beans (19.20%), which all had higher protein content, had slower fermentation rates and increased production of higher branched-chain fatty acids. Notably, the starch content mediated the production of total gas and propionic acid during fermentation. Starch crystallinity was the main factor influencing acetic acid production. Butyric acid production was positively correlated with the intracellular dietary fiber content and cell wall thickness. The collective findings indicate cotyledon cells isolated from nine different pulse varieties could improve intestinal health by regulating the fermentation rate and production of short-chain fatty acids, although their different nutritional composition (starch, dietary fiber, and protein contents) and structural properties (particle size, cell wall thickness, and starch crystallinity) mediate the different in vitro fecal fermentation characteristics. The findings clarify how differences in food varieties can modulate the in vitro fecal fermentation characteristics and thus provide theoretical guidance for the targeted development of whole food legumes-based functional foods.
