Saponins from soy and chickpea: Stability during beadmaking and in vitro bioaccessibility

Luca Serventi, Chureeporn Chitchumroonchokchai, Ken M. Riedl, Zohar Kerem, Mark A. Berhow, Yael Vodovotz, Steven J. Schwartz, Mark L. Failla*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

34 Scopus citations


This study investigated the stability of saponins during the making and simulated digestion of soy and soy-chickpea breads and the bioaccessibility of saponins in digested breads. Recovery of saponins in soy bread exceeded that in soy-chickpea breads, and recovery of type A and B saponins was greater than for type E and DDMP saponins. Simulated digestion of breads resulted in greater relative losses of type A and DDMP saponins than type B and E saponins due in part to conversion of DDMP. Bioaccessibility of type B, E, and DDMP saponins in aqueous fraction of chyme exceeded 50%, but was ∼30% for type A saponins. Caco-2 cells accumulated 0.8-2.8% of saponins from apical compartment containing diluted aqueous fraction of chyme. These findings suggest that saponin structure and food matrix affect the stability of saponins during processing and digestion and that uptake of saponins by enterocyte-like cells is poor despite moderate apparent bioaccessibility.

Original languageAmerican English
Pages (from-to)6703-6710
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Issue number27
StatePublished - 10 Jul 2013


  • Caco-2 cells
  • bioaccessibility
  • digestive stability
  • retention during breadmaking
  • saponins
  • soy-chickpea breads


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