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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Research Project #435435

Research Project: The Effect of Food Processing on Fermentable Oligosaccharides from Dry Beans in Human Colon and its Microbiota

Location: Functional Foods Research

Project Number: 5010-41000-168-01-S
Project Type: Non-Assistance Cooperative Agreement

Start Date: Sep 1, 2018
End Date: Sep 30, 2019

Objective:
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.

Approach:
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.