Location: Functional Foods Research
Project Number: 5010-41000-181-01-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: Sep 1, 2018
End Date: Mar 31, 2021
The objective is to examine the effect of various processing methods on reducing gas-producing oligosaccharides by using in vitro and in vivo studies of human subjects.
In vitro Digestion and Fermentation: In vitro digestion of processed dry bean, peas, and lentil products will be performed using a simulated gastric digestion followed by a small intestinal phase. Following digestion, materials will be dialyzed to simulate absorption of food components. In vitro fermentation will be performed after in vitro digestion by suspending in a sterile nutrient basal medium for 12 hours at 4°C. Fecal inocula from donors will be processed within 2 h of defecation. Gas Production: Gas produced during in vitro fermentation will be analyzed after 2, 4, 6, 8, 12, and 24 h of fermentation. Composition of the gas will be analyzed using a mass-selective gas analyzer. Carbohydrate Analysis: Oligomeric carbohydrates in processed dry bean products will be analyzed before and after in vitro fermentation. The difference between total sugars before and after hydrolysis gives a measure of the total oligomeric saccharides. Short Chain Fatty Acid Analysis: As short chain fatty acids (SCFA). SCFA will be quantified in the fermentation media. SCFA will be separated in a gas chromatograph using capillary column, and a flame ionization detector. For quantification, response factors for pure standard mixtures were determined.