Common beans have been shown to play a positive role in reducing blood cholesterol and lipid levels. The mechanisms behind these health benefits are mainly attributed to the ability of dietary fiber (DF) in common beans to modulate lipid digestion in the duodenum. However, there is currently a poor understanding of the precise physicochemical mechanisms by which DF fractions could delay lipid digestion, and of the role of the bean matrix. Moreover, different processing and cooking techniques can promote structural changes inside the bean matrix, which might impact their lipid-lowering properties. Therefore, this study aims to investigate possible mechanisms behind the lipid-lowering effect of beans and how different processing treatments of beans modulate lipolysis in vitro. Hydrothermal (HT) or high-hydrostatic pressure (HHP) processing coupled with mechanical treatment were applied to beans. The effect of bean matrices on the digestion of emulsified extrinsic lipids (sunflower oil) was studied by using a standardized static in vitro digestion model that simulates the oral, gastric and duodenal phase. Isolated fiber fractions were also studied for comparison. A pH-stat method was used to determine the lipolysis kinetics and GC-MS was used to quantify the release amount and profile of free fatty acids. Microstructural (confocal microscopy), viscosity and particle size analysis of bean samples were also performed after each stage of digestion. Raw and processed beans, as well as isolated DF, significantly reduced the lipolysis rate and extent of emulsions. Raw bean flours were more effective at reducing the rate and extent of lipolysis than soluble and insoluble DF. HT processing and severe mechanical treatment decreased the capacity of beans to delay lipid digestion, whereas beans treated by HHP or with larger particle size improved this capacity. The delayed lipolysis observed in some bean samples was related to their viscosity, integrity of bean matrix and their ability to induce droplet flocculation during digestion. These findings showed that the positive action of dry beans on slowing down lipid digestion is likely related not only to DF content but also to the physical state and integrity of the bean matrix. Mechanical, conventional cooking and high-pressure processing modify the microstructure and physicochemical properties of common beans, thus impacting their health benefits.

Role of common beans Phaseolus vulgaris in modulating lipid digestion: Impact of food processing

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.