The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of Nutrient Content by Digestion Phase of Legumes using an In Vitro Digestion Model

In Vitro Digestion Model을 활용한 두류 소화 단계별 영양성분 변화 분석

  • Da Bin Lee (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Kyeong A Jang (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • In Seon Hwang (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Min Sook Kang (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Mi-Kyung Seo (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Haeng Ran Kim (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration) ;
  • Seon Mi Yoo (Food and Nutrition Division, National Institute of Agricultural Sciences, Rural Development Administration)
  • 이다빈 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 장경아 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 황인선 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 강민숙 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 서미경 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 김행란 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 유선미 (농촌진흥청 국립농업과학원 식생활영양과)
  • Received : 2023.08.21
  • Accepted : 2023.09.25
  • Published : 2023.10.31
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Abstract

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.

Keywords

Acknowledgement

본 연구는 농촌진흥청 기관고유 연구사업 "식재료 및 식단의 장내 미생물·대사체 변화 분석 및 건강 영향 예측 연구(PJ016762)"의 일환으로 수행되었으며, 지원에 감사를 드립니다.

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