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KMID : 0665220230360050368
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Korean Journal of Food and Nutrition
2023 Volume.36 No. 5 p.368 ~ p.378
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Analysis of Nutrient Content by Digestion Phase of Legumes using an In Vitro Digestion Model
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Lee Da-Bin
Jang Kyeong-A
Hwang In-Seon
Kang Min-Sook
Seo Mi-Kyung
Kim Haeng-Ran
Yoo Seon-Mi
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Abstract
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Changes in contents of free sugars, amino acids, and fatty acids of legumes were analyzed for each phase of in vitro digestion. In addition, contents of resistant starch in raw and digested pulses were compared. Soybeans, kidney beans, cowpeas, and chickpeas were analyzed. An in vitro digestion model was used to analyze contents of nutrients using LC-MS and GC-MS. Stachyose in kidneybean, cowpea, and chickpea increased as the digestion phase progressed. In four types of legumes, raffinose slightly decreased or showed no significant difference between the Oral phase and the BBMV phase. Content of glucose, a monosaccharide, increased during the BBMV phase. During the digestion phase, levels of free amino acids and free fatty acids also increased. Content of resistant starch was reduced compared to that in the raw material. It was 0.01g/100 g food in soybean, 1.06 g/100 g food in red kidney bean, 0.77g/ 100g food in cowpea, and 0.76 g/100 g food in chickpea. It was confirmed that nutrients in the in vitro digestion model were liberated at each digestion phase with changes in the content of resistant starch. These results are expected to be used as fundamental data for obtaining bioavailability of nutrients.
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KEYWORD
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legume, in vitro digestion, nutrient content
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