Back
 AiM  Vol.8 No.12 , December 2018
In-Vitro Measurement of pH and Antioxidant Capacity during Colonic Fermentation of Selected Underutilized Wild and Edible Beans
Abstract: Human gut flora-mediated non-digestible fraction of wild edible and common edible was observed for pH at every 6 hours regime. The antioxidant ability was measured up to 18 hours of fermentation with different associated gut microbes. Changes in pH provide an overview of the fermentation process. In the in-vitro study of antioxidant activity by DPPH test, anti-oxidants values showed differences, depending on the substrate and microbial fermenters used for fermentation. At first 6 hours interval, it was observed that the wild bean-Feregede fermented by Enterococcus feacalis exerts the highest antioxidant capacity of 0.0043 Cathechin equivalents. It also exerts lowest antioxidant capacity of 0.0034 Cathechin equivalents after 18 hours fermentation. These data provided preliminary evidence that consumption of beans diet such as the wild bean—Otili, Feregede, pakala and edible bean—oloyin is limiting factor to liberation of antioxidant components during the gastrointestinal digestion. Thus, disruption of normal cellular homeostasis by redox signaling may result in the development of various gastrointestinal pathological conditions, including inflammatory bowel diseases.
Cite this paper: Awoyinka, O. , Omodara, T. , Oladel, F. , Aina, O. and Akinluyi, O. (2018) In-Vitro Measurement of pH and Antioxidant Capacity during Colonic Fermentation of Selected Underutilized Wild and Edible Beans. Advances in Microbiology, 8, 965-974. doi: 10.4236/aim.2018.812065.
References

[1]   Brough, S.H., Azam-Ali, S.N. and Taylor, A.J. (1993) The Potential of Bambara Groundnut (Vigna subterranea) in Vegetable Milk Production and Basic Protein Functionality Systems. Food Chemistry, 47, 277-283.
https://doi.org/10.1016/0308-8146(93)90161-8

[2]   Chinedu, N.S. and Nwinyi, O.C. (2012) Proximate Analysis of Sphenostylis stenocarpa and Voadzeia subterranean Consumed in South-Eastern Nigeria. Journal of Agricultural Extension and Rural Development, 4, 57-62.

[3]   Nwosu, J.N. (2013) Evaluation of the Proximate Composition and Antinutritional Properties of African Yam Bean (Sphenostylis sternocarpa) Using Malting Treatment. International Journal of Basic and Applied Sciences, 2, 157-169.

[4]   Adebowale, Y.A., Adeyemi, I.A. and Oshodi, A.A. (2005) Functional and Physicochemical Properties of Flours of Six Mucuna Species. African Journal of Biotechnology, 4, 1461-1468.

[5]   Adebowale, Y.A. and Adebowale, K.O. (2007).Evaluation of Gelation Characteristics of Mucuna Bean Flour and Protein Isolate. Electronic Journal of Environmental, Agricultural and Food Chemistry, 6, 2243-2262.

[6]   Clara, S.O., Ruairi, C.R., Catherine, S., John, F.C. and Timothy, G.D. (2015) Food for Thought: The Role of Nutrition in the Microbiota-Gut Brain Axis. Clinical Nutrition Experimental, 6, 25-38

[7]   Shamsuddin, M., Vucenik, I. and Cole, K.E. (1997) IP6: A Novel Anti-Cancer Agent. Life Sciences, 61, 343-354.
https://doi.org/10.1016/S0024-3205(97)00092-1

[8]   Winham, D., Webb, D. and Barr, A. (2008) Beans and Good Health. Nutrition Today, 5, 201-208.
https://doi.org/10.1097/01.NT.0000303354.21347.45

[9]   Bello-Perez, L.A., Osorio-Díaz, P., Agama-Acevedo, E. and Gonzalez-Soto, R.A. (2016) Functional and Beneficial Properties of Corn Tortilla. In: Kristbergsson, K. and Otles, S., Eds., Functional Properties of Traditional Foods, Springer, Boston, MA, 139-155.

[10]   Zamora-Gasga Victor, M., álvarez-Vidal, C., Montalvo-González, E., Loarca-Piña, G., Vázquez-Landaverde, P.A., Bello-Pérez, L.A., Tovar, J. and Sáyago-Ayerdi, S.G. (2016) Gut Metabolites Associated with pH and Antioxidant Capacity during in Vitro Colonic Fermentation of Mexican Corn Products. Cereal Chemistry.

[11]   Payne, A.N., Zihler, A., Chassard, C. and Lacroix, C. (2012) Advances and Perspectives in In Vitro Human Gut Fermentation Modeling. Trends in Biotechnology, 30, 17-25.
https://doi.org/10.1016/j.tibtech.2011.06.011

[12]   Chang, S., Cui, X., Guo, M., Tian, Y., Xu, W., Huang, K. and Zhang, Y. (2017) Insoluble Dietary Fiber from Pear Pomace Can Prevent High-Fat Diet Induced Obesity in Rats Mainly by Improving the Structure of Gut Microbiota. Journal of Microbiology and Biotechnology, 27, 856-867.

[13]   Campos-Vega, R., Reynoso-Camacho, R., Pedraza-Aboytes, G., Acosta-Gallegos, J.A., Guzman-Maldonado, S.H., Paredes-Lopez, O., Oomah, B.D. and Loarca-Piña, G. (2009) Chemical Composition and in Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.). Journal of Food Science, 74, T59.
https://doi.org/10.1111/j.1750-3841.2009.01292.x

[14]   Chantawannakul, P., Onchaeroen, A., Klanbut, K., Chukeatorite, E. and Lumyong, S. (2002) Characterization of Proteases of Bacillus subtillis Strain 38 Isolated from Traditionally Fermented Soybean in Northern Thailand. Science Asia, 28, 241-245.
https://doi.org/10.2306/scienceasia1513-1874.2002.28.241

[15]   Mittal, A., Singh, G., Goyal, V., Yadav, A., Aneja, K.R., Gautam, S.K. and Aggarwal, N.K. (2011) Isolation and Biochemical Characterization of Acido-Thermophilic Extracellular Phytase Producting Bacterial for Potential Application in Poultry Feed. Jundishapur Journal of Microbiology, 4, 273-282.

[16]   Monisha, R., Uma, M.V. and Krishna Murthy, V. (2009) Partial Purification and Characterization of Bacillus pumilus Xylanase from Soil Source. KATSU, 5, 137-148.

[17]   Bryan, C.A., Crandall, P.G., Ricke, S.C. and Ndahetuye, J.B. (2015) Handbook of Natural Antimicrobials for Food Safety and Quality: Lactic Acid Bacteria (LAB) as Antimicrobials in Food Products: Types and Mechanisms of Action. Woodhead Publishing, Cambridge, 117-129.

[18]   Rivière, A., Selak, M., Lantin, D., Leroy, F. and DeVuyst, L. (2016) Bifidobacteria and Butyrate Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human Gut. Frontiers in Microbiology, 7, 979.
https://doi.org/10.3389/fmicb.2016.00979

[19]   Campos-Vega, R., et al. (2015) Simulated Gastrointestinal Digestion and in Vitro Colonic Fermentation of Spent Coffee (Coffea arabica L.): Bioaccessibility and Intestinal Permeability. Food Research International, 77, 156-161.
https://doi.org/10.1016/j.foodres.2015.07.024

[20]   Benzie, I.F. and Strain, J.J. (1996) The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay. Analytical Biochemistry, 239, 70-76.
https://doi.org/10.1006/abio.1996.0292

[21]   Bhattacharyya, A., Chattopadhyay, R., Mitra, S. and Crowe, S.E. (2014) Oxidative Stress: An Essential Factor in the Pathogenesis of Gastrointestinal Mucosal Diseases. Physiological Reviews, 94, 329-354.
https://doi.org/10.1152/physrev.00040.2012

[22]   Bourassa, M.W., Alim, I., Bultman, S.J. and Ratan, R.R. (2016) Butyrate, Neuroepigenetics and the Gut Microbiome: Can a High Fiber Diet Improve Brain Health? Neuroscience Letters, 625, 56-63.
https://doi.org/10.1016/j.neulet.2016.02.009

[23]   Fak, F., Jakobsdottir, G., Kulcinskaja, E., Marungruang, N., Matziouridou, C., Nilsson, U., Stalbrand, H. and Nyman, M. (2015) The Physico-Chemical Properties of Dietary Fibre Determine Metabolic Responses, Short-Chain Fatty Acid Profiles and Gut Microbiota Composition in Rats Fed Low- and High-Fat Diets. PLoS ONE, 10, e0127252.

[24]   Satish, G. (2004) Short Textbook of Medical Laboratory for Technicians. Medical Pub., 98-99.

 
 
Top