The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting the access of digestive enzymes to their substrates. In this study, we investigated the effect of cell wall on bean protein digestibility and its relationship with starch digestion. Results showed that proteins contained in the cytoplasmic matrix influence the rate at which starch is digested in-vitro. Confocal laser scanning microscopy revealed that storage proteins in the cytoplasm act as a second encapsulation system preventing starch digestion. This microstructural organization only affected starch since no changes in protein digestion rate or extent were observed due to the presence of starch granules. Fourier transform infrared spectroscopy revealed that cellular entrapment limited protein denaturation induced by thermal treatments. High concentrations of a fraction resistant to digestion were found in proteins that were heated when entrapped within intact cotyledon cells, compared to those thermally treated as bean flour.

Original languageEnglish
Pages (from-to)557-566
Number of pages10
JournalFood Chemistry
Volume286
DOIs
Publication statusPublished - 15 Jul 2019

Fingerprint

kidney beans
Phaseolus
encapsulation
Encapsulation
Starch
Cell Wall
Digestion
digestion
Cells
cell walls
starch
case studies
Proteins
Cotyledon
cotyledons
proteins
Protein Denaturation
digestive enzymes
confocal laser scanning microscopy
Fourier transform infrared spectroscopy

Keywords

  • Cell walls
  • Food structure
  • In-vitro protein digestion
  • Kidney beans
  • Protein-starch interactions

Cite this

@article{c77b33777af6416db3a99905596e271c,
title = "The effect of cell wall encapsulation on macronutrients digestion: A case study in kidney beans",
abstract = "Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting the access of digestive enzymes to their substrates. In this study, we investigated the effect of cell wall on bean protein digestibility and its relationship with starch digestion. Results showed that proteins contained in the cytoplasmic matrix influence the rate at which starch is digested in-vitro. Confocal laser scanning microscopy revealed that storage proteins in the cytoplasm act as a second encapsulation system preventing starch digestion. This microstructural organization only affected starch since no changes in protein digestion rate or extent were observed due to the presence of starch granules. Fourier transform infrared spectroscopy revealed that cellular entrapment limited protein denaturation induced by thermal treatments. High concentrations of a fraction resistant to digestion were found in proteins that were heated when entrapped within intact cotyledon cells, compared to those thermally treated as bean flour.",
keywords = "Cell walls, Food structure, In-vitro protein digestion, Kidney beans, Protein-starch interactions",
author = "Rovalino-C{\'o}rdova, {Ana M.} and Vincenzo Fogliano and Edoardo Capuano",
year = "2019",
month = "7",
day = "15",
doi = "10.1016/j.foodchem.2019.02.057",
language = "English",
volume = "286",
pages = "557--566",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

The effect of cell wall encapsulation on macronutrients digestion : A case study in kidney beans. / Rovalino-Córdova, Ana M.; Fogliano, Vincenzo; Capuano, Edoardo.

In: Food Chemistry, Vol. 286, 15.07.2019, p. 557-566.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - The effect of cell wall encapsulation on macronutrients digestion

T2 - A case study in kidney beans

AU - Rovalino-Córdova, Ana M.

AU - Fogliano, Vincenzo

AU - Capuano, Edoardo

PY - 2019/7/15

Y1 - 2019/7/15

N2 - Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting the access of digestive enzymes to their substrates. In this study, we investigated the effect of cell wall on bean protein digestibility and its relationship with starch digestion. Results showed that proteins contained in the cytoplasmic matrix influence the rate at which starch is digested in-vitro. Confocal laser scanning microscopy revealed that storage proteins in the cytoplasm act as a second encapsulation system preventing starch digestion. This microstructural organization only affected starch since no changes in protein digestion rate or extent were observed due to the presence of starch granules. Fourier transform infrared spectroscopy revealed that cellular entrapment limited protein denaturation induced by thermal treatments. High concentrations of a fraction resistant to digestion were found in proteins that were heated when entrapped within intact cotyledon cells, compared to those thermally treated as bean flour.

AB - Cotyledon cells in kidney beans naturally encapsulate starch and proteins limiting the access of digestive enzymes to their substrates. In this study, we investigated the effect of cell wall on bean protein digestibility and its relationship with starch digestion. Results showed that proteins contained in the cytoplasmic matrix influence the rate at which starch is digested in-vitro. Confocal laser scanning microscopy revealed that storage proteins in the cytoplasm act as a second encapsulation system preventing starch digestion. This microstructural organization only affected starch since no changes in protein digestion rate or extent were observed due to the presence of starch granules. Fourier transform infrared spectroscopy revealed that cellular entrapment limited protein denaturation induced by thermal treatments. High concentrations of a fraction resistant to digestion were found in proteins that were heated when entrapped within intact cotyledon cells, compared to those thermally treated as bean flour.

KW - Cell walls

KW - Food structure

KW - In-vitro protein digestion

KW - Kidney beans

KW - Protein-starch interactions

U2 - 10.1016/j.foodchem.2019.02.057

DO - 10.1016/j.foodchem.2019.02.057

M3 - Article

VL - 286

SP - 557

EP - 566

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -