Reduction of pulse “antinutritional” content by optimizing pulse canning process is insufficient to improve fat-soluble vitamin bioavailability
2022
Antoine, Tiffany | Georgé, Stéphane | Leca, Alexandre | Desmarchelier, Charles | Halimi, Charlotte | Gervais, Sarah | Aupy, Fabien | Marconot, Grégory | Reboul, Emmanuelle
Some bioactive compounds found in pulses (phytates, saponins, tannins) display antinutritional properties and interfere with fat-soluble vitamin bioavailability (i.e., bioaccessibility and intestinal uptake). As canned chickpeas are consumed widely, our aim was to optimize the chickpea canning process and assess whether this optimization influences fat-soluble vitamin bioavailability. Different conditions during soaking and blanching were studied, as was a step involving prior germination. Proteins, lipids, fibers, vitamin E, lutein, 5-methyl-tetrahydro-folate, magnesium, iron, phytates, saponins and tannins were quantified. Bioaccessibility and intestinal uptake of vitamin D and K were assessed using in vitro digestion and Caco-2 cells, respectively. Significant reductions of phytate, saponin and tannin contents (− 16 to − 44%), but also of folate content (up to − 97%) were observed under optimized canning conditions compared with the control. However, bioaccessibility and cellular uptake of vitamin D and K remained unaffected after in vitro digestion of test meals containing control or optimized canned chickpeas.
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