Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation

Devin J Rose; Rachana Poudel; Mallory J Van Haute; Qinnan Yang; Lei Wang; Mukti Singh; Sean Liu

doi:10.1016/j.foodres.2021.110453

Pulse processing affects gas production by gut bacteria during in vitro fecal fermentation

Food Res Int. 2021 Sep:147:110453. doi: 10.1016/j.foodres.2021.110453. Epub 2021 May 31.

Authors

Devin J Rose¹, Rachana Poudel², Mallory J Van Haute³, Qinnan Yang³, Lei Wang⁴, Mukti Singh⁵, Sean Liu⁵

Affiliations

¹ Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Nebraska Food for Health Center, University of Nebraska Lincoln, NE, USA; Department of Agronomy and Horticulture, University of Nebraska-Lincoln, Lincoln, NE, USA. Electronic address: drose3@unl.edu.
² Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Bayer Crop Science, Chesterfield, MO, USA.
³ Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; Nebraska Food for Health Center, University of Nebraska Lincoln, NE, USA.
⁴ Department of Food Science and Technology, University of Nebraska Lincoln, NE, USA; School of Liquor-Making and Food Engineering, Guizhou University, Guiyang, Guizhou, China.
⁵ USDA, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Food Research Unit, 1815 N. University, Peoria, IL, USA.

PMID: 34399455
DOI: 10.1016/j.foodres.2021.110453

Abstract

Flatulence is one barrier to pulse consumption for many people. Therefore, we examined how processing affects gas production by the microbiome in three classes of pulses. Processing did not affect gas production from Navy beans. However, in Pardina lentils and green peas, (-1.9 ± 0.3 mL/24 h, p < 0.001; -2.3 ± 0.3 mL/24 h, p < 0.001, respectively). In Pardina lentils and green peas, germination diminished carbohydrate utilization by the microbiome compared with unprocessed samples. In Pardina lentils germination reduced abundance germination resulted in the greatest reduction in gas production among six processing methods of amplicon sequence variants (ASVs) from Bacteroides and Lachnospiraceae and reduced propionate production compared with unprocessed samples. In green peas, germination reduced ASVs from Lachnospiraceae, including one from Roseburia, and reduced proportion of butyrate production during fermentation. Three ASVs from Clostridium sensu stricto (cluster 1), Megasphaera elsdenii, and unclassified Veillonellaceae, were strongly associated with increased gas production across all samples (ρ = 0.67-0.69, p < 0.001). This study showed that processing can reduce gas production by the microbiome in some pulses, but also reduces saccharolytic fermentation and production of beneficial microbial metabolites.

Keywords: Dry beans; Flatulence; Germination; Gut microbiome; Lentils; Peas.

Publication types

Research Support, U.S. Gov't, Non-P.H.S.

MeSH terms

Bacteria / genetics
Feces
Fermentation
Gastrointestinal Microbiome*
Humans
Microbiota*