Chemical composition and in vitro polysaccharide fermentation of different beans (Phaseolus vulgaris L.)

J Food Sci. 2009 Sep;74(7):T59-65. doi: 10.1111/j.1750-3841.2009.01292.x.


The composition of bioactives including polysaccharide yield and resistant starch (RS) content of 4 raw and cooked bean (Phaseolus vulgaris L.) cultivars was evaluated. Polysaccharide was fermented in vitro by incubation with human gut flora under anaerobic conditions and short-chain fatty acids (SCFAs) production was compared at 6, 12, and 24 h by gas chromatography. Polysaccharide and soluble fiber contents increased upon cooking with stachyose as the major oligosaccharide. Cooked bean of cultivar Bayo Madero had the highest yield of polysaccharides (55%) and resistant starch (37%), followed by those of Negro 8025 (48% and 32%, respectively). Acetate was the most abundant SCFAs formed in all bean varieties. The concentration of SCFAs was cultivar-dependent; Bayo Madero and Negro 8025 displayed the highest concentration of butyrate (15 mmol/L), while Azufrado Higuera had the lowest and highest concentrations of acetate (39 mmol/L) and propionate (14 mmol/L), respectively. The results suggest that the common bean is an excellent source of polysaccharides that can be fermented in the colon and produce SCFAs, compounds previously reported to exert health benefits.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Cooking / methods
  • Dietary Carbohydrates / analysis
  • Dietary Fats / analysis
  • Dietary Fiber / analysis
  • Dietary Proteins / analysis
  • Fatty Acids, Volatile / metabolism
  • Feces / microbiology
  • Fermentation*
  • Humans
  • Hydrogen-Ion Concentration
  • Phaseolus / chemistry*
  • Phaseolus / metabolism*
  • Seeds / chemistry*
  • Seeds / metabolism*
  • Species Specificity
  • Starch / analysis
  • Starch / chemistry
  • Tannins / analysis
  • Time Factors
  • Water / analysis


  • Dietary Carbohydrates
  • Dietary Fats
  • Dietary Fiber
  • Dietary Proteins
  • Fatty Acids, Volatile
  • Tannins
  • Water
  • Starch