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Muñoz-Pina S, Khvostenko K, García-Hernández J, Heredia A, Andrés A. In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.). Food Chem 2024; 455:139867. [PMID: 38823127 DOI: 10.1016/j.foodchem.2024.139867] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 05/15/2024] [Accepted: 05/26/2024] [Indexed: 06/03/2024]
Abstract
Reducing the content of quickly absorbed carbohydrates and saturated fats in snack formulations while increasing the consumption of high-quality proteins are effective strategies to prevent obesity in childhood. Thus, the nutritional value, digestibility, and functionality of fava beans (Vicia faba L.) fermented with Pleurotus ostreatus were examined as potential ingredients for food design. Solid-state fermentation enhanced the protein content by 16% with a rise in essential (25%) and non-essential (15%) amino acids while decreasing total carbohydrate content and tannin levels. Moreover, fermentation modified the amino acid profile released during digestion, increasing amino acids such as valine, isoleucine, and threonine, which are vital for health and development in childhood. Furthermore, the bioaccessible fraction of the fermented bean showed a 60% of ACE inhibition and improved magnesium bioaccessibility. Consequently, fava beans fermented with Pleurotus ostreatus emerged as a new ingredient in the development of new protein-rich snacks tailored for children and adolescents.
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Affiliation(s)
- Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain..
| | - Kateryna Khvostenko
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV. Universitat Politècnica de València. Camino de Vera s/n, 46022, Valencia, Spain
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Starzyńska-Janiszewska A, Stodolak B, Štefániková J, Joanidis P, Mickowska B, Šnirc M. Nutritional and sensory parameters of amazake from the recycling of stale bread. WASTE MANAGEMENT (NEW YORK, N.Y.) 2024; 186:345-354. [PMID: 38959618 DOI: 10.1016/j.wasman.2024.06.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 05/10/2024] [Accepted: 06/27/2024] [Indexed: 07/05/2024]
Abstract
Stale bread is a waste product with a potential to be recycled. One way to manage this waste material is to process it by fermentation for the purpose of food production. This paper proposes the use of stale wheat and rye bread as ingredients in amazake, a liquid dessert traditionally obtained from rice by fermentation with the koji mould Aspergillus oryzae, followed by liquefaction by the action of fungal enzymes. The stale bread was introduced instead of rice at both the koji stage (wheat bread) and the liquefaction stage (wheat and rye bread). The resulting products had an extended volatile compound profile, from 5 to 15 compounds identified, and modified sensory parameters, compared to the traditional version. Amazake containing bread had an increased protein content, from 1.10 to 6.4 g/100 g, and were more abundant in dietary fibre (up to a maximum of 1.8 g/100 g), additionally enriched with a soluble fraction. The proposed procedure of obtaining of new formula amazake can be directly applied in households to reduce the amount of discarded bread. Due to its simplicity, it also has the potential for further modification in terms of production scale and product parameters.
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Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland.
| | - Bożena Stodolak
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland.
| | - Jana Štefániková
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
| | - Patrícia Joanidis
- AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
| | - Barbara Mickowska
- Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland.
| | - Marek Šnirc
- Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia.
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Liu Y, Wang S, Wang L, Lu H, Zhang T, Zeng W. Characterization of Genomic, Physiological, and Probiotic Features of Lactiplantibacillus plantarum JS21 Strain Isolated from Traditional Fermented Jiangshui. Foods 2024; 13:1082. [PMID: 38611386 PMCID: PMC11011416 DOI: 10.3390/foods13071082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/14/2024] Open
Abstract
This study aimed to understand the genetic and metabolic traits of a Lactiplantibacillus plantarum JS21 strain and its probiotic abilities through laboratory tests and computer analysis. L. plantarum JS21 was isolated from a traditional fermented food known as "Jiangshui" in Hanzhong city. In this research, the complete genetic makeup of JS21 was determined using Illumina and PacBio technologies. The JS21 genome consisted of a 3.423 Mb circular chromosome and five plasmids. It was found to contain 3023 protein-coding genes, 16 tRNA genes, 64 rRNA operons, 40 non-coding RNA genes, 264 pseudogenes, and six CRISPR array regions. The GC content of the genome was 44.53%. Additionally, the genome harbored three complete prophages. The evolutionary relationship and the genome collinearity of JS21 were compared with other L. plantarum strains. The resistance genes identified in JS21 were inherent. Enzyme genes involved in the Embden-Meyerhof-Parnas (EMP) and phosphoketolase (PK) pathways were detected, indicating potential for facultative heterofermentative pathways. JS21 possessed bacteriocins plnE/plnF genes and genes for polyketide and terpenoid assembly, possibly contributing to its antibacterial properties against Escherichia coli (ATCC 25922), Escherichia coli (K88), Staphylococcus aureus (CMCC 26003), and Listeria monocytogenes (CICC 21635). Furthermore, JS21 carried genes for Na+/H+ antiporters, F0F1 ATPase, and other stress resistance genes, which may account for its ability to withstand simulated conditions of the human gastrointestinal tract in vitro. The high hydrophobicity of its cell surface suggested the potential for intestinal colonization. Overall, L. plantarum JS21 exhibited probiotic traits as evidenced by laboratory experiments and computational analysis, suggesting its suitability as a dietary supplement.
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Affiliation(s)
- Yang Liu
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
| | - Shanshan Wang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- QinLing-Bashan Mountains Bioresources Comprehensive Development C. I. C., Shaanxi University of Technology, Hanzhong 723001, China
| | - Ling Wang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Shaanxi University of Technology, Hanzhong 723001, China
| | - Hongzhao Lu
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Shaanxi University of Technology, Hanzhong 723001, China
| | - Tao Zhang
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Qinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Province Key Laboratory of Bio-Resources, Shaanxi University of Technology, Hanzhong 723001, China
| | - Wenxian Zeng
- School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China; (Y.L.); (W.Z.)
- Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Shaanxi University of Technology, Hanzhong 723001, China
- Shaanxi Union Research Center of University and Enterprise for Zhenba Bacon, Shaanxi University of Technology, Hanzhong 723001, China
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Mantegazza G, Dalla Via A, Licata A, Duncan R, Gardana C, Gargari G, Alamprese C, Arioli S, Taverniti V, Karp M, Guglielmetti S. Use of kefir-derived lactic acid bacteria for the preparation of a fermented soy drink with increased estrogenic activity. Food Res Int 2023; 164:112322. [PMID: 36737914 DOI: 10.1016/j.foodres.2022.112322] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022]
Abstract
Fermented foods are receiving growing attention for their health promoting properties. In particular, there is a growing demand for plant-based fermented foods as dairy alternatives. Considering that soy is a vegetal food rich in nutrients and a source of the phytoestrogen isoflavones, the aim of this study was to select safe food microorganisms with the ability to ferment a soy drink resulting in a final product with an increased estrogenic activity and improved functional properties. We used milk kefir grains, a dairy source of microorganisms with proven health-promoting properties, as a starting inoculum for a soymilk. After 14 passages of daily inoculum in fresh soy drink, we isolated four lactic acid bacterial strains: Lactotoccus lactis subsp. lactis K03, Leuconostc pseudomesenteroides K05, Leuconostc mesenteroides K09 and Lentilactobacillus kefiri K10. Isolated strains were proven to be safe for human consumption according to the assessment of their antibiotic resistance profile and comparative genomics. Furthermore, functional characterization of the bacterial strains demonstrated their ability to ferment sugars naturally present in soybeans and produce a creamy texture. In addition, we demonstrated, by means of a yeast-based bioluminescence reporter system, that the two strains belonging to the genus Leuconostoc increased the estrogenic activity of the soybean drink. In conclusion, the proposed application of the bacterial strains characterized in this study meets the growing demand of consumers for health-promoting vegetal food alternatives to dairy products.
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Affiliation(s)
- Giacomo Mantegazza
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Alessandro Dalla Via
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Armando Licata
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Robin Duncan
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Claudio Gardana
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Giorgio Gargari
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Cristina Alamprese
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Stefania Arioli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Valentina Taverniti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy
| | - Matti Karp
- Materials Science and Environmental Engineering, Bio and Circular Economy, Tampere University, Finland
| | - Simone Guglielmetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Italy.
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Aydemir LY, Diblan S, Aktas H, Cakitli G. Changes in bioactive properties of dry bean extracts during enzymatic hydrolysis and in vitro digestion steps. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01484-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles. Metabolites 2022; 12:metabo12010030. [PMID: 35050152 PMCID: PMC8781261 DOI: 10.3390/metabo12010030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 12/04/2022] Open
Abstract
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.
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Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics. Microorganisms 2021; 10:microorganisms10010091. [PMID: 35056540 PMCID: PMC8779895 DOI: 10.3390/microorganisms10010091] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 12/20/2021] [Accepted: 12/29/2021] [Indexed: 12/21/2022] Open
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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De Villa R, Roasa J, Mine Y, Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr 2021:1-26. [PMID: 34955050 DOI: 10.1080/10408398.2021.2018989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Cereal and legume grains and their processing by-products are rich sources of bioactives such as phenolics with considerable health potential, but these bioactives suffer from low bioaccessibility and bioavailability, resulting in limited use. Several studies have demonstrated that solid-state fermentation (SSF) with food-grade microorganisms is effective in releasing bound phenolic compounds in cereal and legume products. In this review, we discuss the effect of SSF on cereal and legume grains and their by-products by examining the role of specific microorganisms, their hydrolytic enzymes, fermentability of agri-food substrates, and the potential health benefits of SSF-enhanced bioactive compounds. SSF with fungi (Aspergillus spp. and Rhizopus spp.), bacteria (Bacillus subtilis and lactic acid bacteria (LAB) spp.) and yeast (Saccharomyces cerevisiae) significantly increased the bioactive phenolics and antioxidant capacities in cereal and legume grains and by-products, mainly through carbohydrate-cleaving enzymes. Increased bioactive phenolic and peptide contents of SSF-bioprocessed cereal and legume grains have been implicated for improved antioxidant, anti-inflammatory, anti-carcinogenic, anti-diabetic, and angiotensin-converting-enzyme (ACE) inhibitory effects in fermented agri-food products, but these remain as preliminary results. Future research should focus on the microbial mechanisms, suitability of substrates, and the physiological health benefits of SSF-treated grains and by-products.
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Affiliation(s)
- Ray De Villa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Joy Roasa
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada.,Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Yoshinori Mine
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Rong Tsao
- Guelph Research & Development Centre, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada
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Zhao YS, Eweys AS, Zhang JY, Zhu Y, Bai J, Darwesh OM, Zhang HB, Xiao X. Fermentation Affects the Antioxidant Activity of Plant-Based Food Material through the Release and Production of Bioactive Components. Antioxidants (Basel) 2021; 10:2004. [PMID: 34943107 PMCID: PMC8698425 DOI: 10.3390/antiox10122004] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 12/11/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
Abstract
This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate. It could be considered a tool to increase the bioactive compounds and functional properties of food plant materials. Oxidative damage is key to the progression of many human diseases, and the production of antioxidant compounds by fermentation will be helpful to reduce the risk of these diseases. Fermentation also can improve antioxidant activity given its association with increased phytochemicals, antioxidant polysaccharides, and antioxidant peptides produced by microbial hydrolysis or biotransformation. Additionally, fermentation can encourage the breakdown of plant cell walls, which helps to liberate or produce various antioxidant compounds. Overall, results indicated that fermentation in many cases contributed to enhancing antioxidants' content and antioxidant capacity, supporting the fermentation use in the production of value-added functional food. This review provides an overview of the factors that impact the effects of fermentation on bioactive compound composition and antioxidant activity. The impacts of fermentation are summarized as a reference to its effects on food plant material.
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Affiliation(s)
- Yan-Sheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Aya Samy Eweys
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
- Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jia-Yan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Juan Bai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
| | - Osama M. Darwesh
- Agricultural Microbiology Department, National Research Centre, Cairo 12622, Egypt;
| | - Hai-Bo Zhang
- Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443004, China;
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; (Y.-S.Z.); (A.S.E.); (J.-Y.Z.); (Y.Z.); (J.B.)
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Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021; 20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
Abstract
Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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Ilham HM, Wijaya M, Suwanto A, Rusmana I. Dominant Enterobacteriaceae in tempeh were primarily originated from soybean. Food Sci Biotechnol 2021; 30:861-868. [PMID: 34249392 DOI: 10.1007/s10068-021-00915-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 04/28/2021] [Accepted: 04/30/2021] [Indexed: 11/29/2022] Open
Abstract
During tempeh production, boiling was considered as heat treatment that could significantly reduce or eliminate bacterial population in soybean before fungal inoculation. The objective of this study was to enumerate and trace Enterobacteriaceae communities in pre-boiling soybean, post-boiling soybean, and fresh tempeh designated as RTI and EMP. Standard plate count and qRT-PCR were employed to determine the culturable and non-culturable bacteria, while Enterobacterial Repetitive Intragenic Consensus PCR was conducted to determine the intraspecies genomic variations. Fresh tempeh from both RTI and EMP contained approximately 107 and 108 CFU/g of Enterobacteriaceae respectively. The number of bacteria in pre-boiling soybean were 10,000 times lower than in fresh tempeh. Our study showed that most Enterobacteriaceae were severely injured or quiescent during boiling process and quickly recovered up to 109 CFU/g in fresh tempeh. Some Klebsiella isolates found in tempeh were genetically identical to isolates in soybean, but different from those of medical isolates. This study suggested that soybean could be the main origin of Klebsiella in fresh tempeh.
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Affiliation(s)
- Horizon M Ilham
- Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor, 16680 Indonesia
| | - Michael Wijaya
- Biotechnology Research and Development Department, PT Wilmar Benih Indonesia, Bekasi, 17539 Indonesia
| | - Antonius Suwanto
- Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor, 16680 Indonesia.,Department of Biology, Faculty of Biotechnology, Universitas Katolik Atma Jaya, Jalan Jenderal Sudirman 51, Jakarta, 12930 Indonesia
| | - Iman Rusmana
- Department of Biology, Faculty of Mathematics and Natural Sciences, Bogor Agricultural University, Darmaga Campus, Bogor, 16680 Indonesia
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Stodolak B, Starzyńska-Janiszewska A, Mika M, Wikiera A. Rhizopus oligosporus and Lactobacillus plantarum Co-Fermentation as a Tool for Increasing the Antioxidant Potential of Grass Pea and Flaxseed Oil-Cake Tempe. Molecules 2020; 25:E4759. [PMID: 33081302 PMCID: PMC7587534 DOI: 10.3390/molecules25204759] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 10/09/2020] [Accepted: 10/14/2020] [Indexed: 11/17/2022] Open
Abstract
Tempe-type fermentation originating from Indonesia can enhance the antioxidant activity of plant material. However, this biological potential depends on substrates and applied microorganisms. This study aimed to determine whether co-fermentation with Rhizopus oligosporus and Lactobacillus plantarum improved antioxidant activity of tempe obtained from grass pea seeds with flaxseed oil-cake addition (up to 30%). For this purpose, substances reacting with Folin-Ciocalteu reagent and free radicals scavenging potential were measured in water-soluble fractions and dialysates from simulated in vitro digestion. Additionally, the water-soluble phenolic profile was estimated. The higher level of water-extractable compounds with antioxidant activity was determined in co-fermentation products than in fungal fermentation products. Moreover, the fermentation process with the use of L. plantarum contributed to a greater accumulation of some phenolic acids (gallic acid, protocatechuic acid) in tempe without having a negative effect on the levels of other phenolic compounds determined in fungal fermented tempe. During in vitro digestion simulating the human digestive tract, more antioxidant compounds were released from products obtained after co-fermentation than fungal fermentation. An addition of 20% flaxseed oil-cake and the application of bacterial-fungal co-fermentation, can be considered as an alternative tool to enhance the antioxidant parameters of grass pea tempe.
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Affiliation(s)
- Bożena Stodolak
- Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland; (A.S.-J.); (M.M.); (A.W.)
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Bento JA, Bassinello PZ, Colombo AO, Vital RJ, Carvalho RN. Nutritional and Bioactive Components of Carioca Common Bean (Phaseolus vulgaris L.) Tempeh and Yellow Soybean (Glycine max L.) Tempeh. CURRENT NUTRITION & FOOD SCIENCE 2020. [DOI: 10.2174/1573401316666200121111854] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Tempeh, a product of Indonesian origin based on fermented soybeans, is
present in naturalistic diets and has been gaining popularity in other cultures and diets due to the
convenience for food preparation and use, aside from the nutritional and functional quality.
Methods:
In this work, tempehs were produced from common bean, carioca grain type (CBT) aged
and peeled, and in combination with yellow soybean (CBST: 50:50). Products were characterized
based on nutritional quality (proximate composition, fiber, mineral, vitamin B12, energetic value),
physical-chemical properties (pH, acidity, moisture, water activity), functional characteristics (antioxidant
capacity), sensorial aspects (texture and color) and antinutrient content. Data from beanbased
tempehs and the commercially purchased traditional soybean tempeh (ST) were statistically
evaluated and the means compared by Tukey test.
Results:
Although CBT was found nutritionally inferior to ST, its contribution on protein intake was
noteworthy and, unlike ST, it presented high fiber content and low caloric value. P, K, Mg, Cu and
Mo levels meet daily requirements for adults. CBT showed higher antioxidant capacity by DPPH
method and was significantly more soft and elastic and less sticky and gummy when compared to
ST, and L, a* and b* CBT color parameters were more pronounced than ST.
Conclusion:
It can thus be concluded that tempeh based on carioca common beans can be an interesting
alternative for stored grains, with good sensorial and functional properties and making an important
nutritional contribution to the diet.
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Affiliation(s)
- Juliana A.C. Bento
- Department of Food Science and Technology, School of Agronomy, Federal University of Goias (UFG), Goiania, Brazil
| | - Priscila Z. Bassinello
- Department of Food Science, Brazilian Agricultural Research Corporation (EMBRAPA) Rice and Beans, Santo Antonio de Goias, Brazil
| | - Aline O. Colombo
- Department of Food Science and Technology, School of Agronomy, Federal University of Goias (UFG), Goiania, Brazil
| | - Rayane J. Vital
- Department of Nutrition, Paulista University (UNIP), Goiania, Brazil
| | - Rosângela N. Carvalho
- Department of Food Science, Brazilian Agricultural Research Corporation (EMBRAPA) Rice and Beans, Santo Antonio de Goias, Brazil
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14
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Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources. Nutrients 2020; 12:nu12041020. [PMID: 32276384 PMCID: PMC7230334 DOI: 10.3390/nu12041020] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 03/26/2020] [Accepted: 04/07/2020] [Indexed: 12/21/2022] Open
Abstract
In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.
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15
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16
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Kumitch HM, Stone AK, Nickerson MT, Korber DR, Tanaka T. Effect of fermentation time on the physicochemical and functional properties of pea protein‐enriched flour fermented by
Aspergillus oryzae
and
Aspergillus niger. Cereal Chem 2020. [DOI: 10.1002/cche.10257] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Hayley M. Kumitch
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Darren R. Korber
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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17
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Huang L, Huang Z, Zhang Y, Zhou S, Hu W, Dong M. Impact of tempeh flour on the rheology of wheat flour dough and bread staling. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Giwa Ibrahim S, Karim R, Saari N, Wan Abdullah WZ, Zawawi N, Ab Razak AF, Hamim NA, Umar RA. Kenaf (Hibiscus cannabinus L.) Seed and its Potential Food Applications: A Review. J Food Sci 2019; 84:2015-2023. [PMID: 31364175 DOI: 10.1111/1750-3841.14714] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2019] [Revised: 05/19/2019] [Accepted: 06/29/2019] [Indexed: 11/29/2022]
Abstract
Kenaf belongs to the family Malvaceae noted for their economic and horticultural importance. Kenaf seed is a valuable component of kenaf plant. For several years, it has been primarily used as a cordage crop and secondarily as a livestock feed. The potential for using kenaf seeds as a source of food-based products has not been fully exploited. Consumers are becoming more interested in naturally healthy plant-based food products. Kenaf seed, the future crop with a rich source of essential nutrients and an excellent source of phytocompounds, might serve suitable roles in the production of value-added plant-based foods. At present kenaf seed and its value-added components have not been effectively utilized for both their nutritional and functional properties as either ingredient or major constituent of food products. This review focuses on the possible food applications of kenaf seed and its value-added components based on their nutritional composition and functional properties available in literature, with the purpose of providing an overview on the possible food applications of this underutilized seed. The review focuses on a brief introduction on kenaf plant, nutritional function, lipids and proteins composition and food applications of the seed. The review elaborately discusses the seed in terms of; bioactive components, antioxidants enrichment of wheat bread, antimicrobial agents, as edible flour, as edible oil and a source of protein in food system. The review closes with discussion on other possible food applications of kenaf seed. The need for food scientists and technologists to exploit this natural agricultural product as a value-added food ingredient is of great significance and is emphasized.
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Affiliation(s)
- Shafa'atu Giwa Ibrahim
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Biochemistry, Facul. of Science, Usmanu Danfodiyo Univ., Sokoto, P.M.B 2346, Sokoto, Nigeria
| | - Roselina Karim
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Nazamid Saari
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Wan Zunairah Wan Abdullah
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Norhasnida Zawawi
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Abdul Fattah Ab Razak
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Technology, School of Engineering Technology, Univ. College of Technology Sarawak, Persiaran Brooke, 96000, Sibu Sarawak, Malaysia
| | - Nur Aqilah Hamim
- Dept. of Food Technology, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Inst. of Chemical and Bioengineering Technology, Univ. Kuala Lumpur Malaysia, 78000, Malacca, Malaysia
| | - Rabi'u Aliyu Umar
- Dept. of Food Science, Facul. of Food Science and Technology, Univ. Putra Malaysia, 43400, Serdang, Selangor, Malaysia.,Dept. of Biochemistry, Facul. of Science, Usmanu Danfodiyo Univ., Sokoto, P.M.B 2346, Sokoto, Nigeria
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19
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Vinicius De Melo Pereira G, De Carvalho Neto DP, Junqueira ACDO, Karp SG, Letti LAJ, Magalhães Júnior AI, Soccol CR. A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630636] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Dão P. De Carvalho Neto
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Ana C. De O. Junqueira
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Susan G. Karp
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | - Luiz A. J. Letti
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
| | | | - Carlos R. Soccol
- Bioprocess Engineering and Biotechnology Department, Federal University of Paraná (UFPR), Curitiba, Brazil
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20
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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21
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Chen Y, Zhang H, Liu R, Mats L, Zhu H, Pauls KP, Deng Z, Tsao R. Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.12.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
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22
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Starzyńska-Janiszewska A, Stodolak B, Gómez- Caravaca AM, Mickowska B, Martin-Garcia B, Byczyński Ł. Mould starter selection for extended solid-state fermentation of quinoa. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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23
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Cao ZH, Green-Johnson JM, Buckley ND, Lin QY. Bioactivity of soy-based fermented foods: A review. Biotechnol Adv 2019; 37:223-238. [PMID: 30521852 DOI: 10.1016/j.biotechadv.2018.12.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 09/29/2018] [Accepted: 12/02/2018] [Indexed: 12/13/2022]
Abstract
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.
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Affiliation(s)
- Zhen-Hui Cao
- Faculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, China
| | - Julia M Green-Johnson
- Faculty of Science, University of Ontario Institute of Technology (UOIT), Oshawa L1H 7K4, Canada
| | | | - Qiu-Ye Lin
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
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24
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Khan MK, Karnpanit W, Nasar‐Abbas SM, Huma Z, Jayasena V. Development of a fermented product with higher phenolic compounds and lower anti‐nutritional factors from germinated lupin (
Lupinus angustifolius
L.). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13843] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad Kamran Khan
- Institute of Home and Food Sciences Faculty of Life Sciences Government College University Faisalabad Pakistan
- Faculty of Health Sciences, School of Public Health Curtin University Perth WA Australia
| | | | - Syed M. Nasar‐Abbas
- Faculty of Health Sciences, School of Public Health Curtin University Perth WA Australia
| | - Zill‐E. Huma
- National Institute of Food Science & Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Vijay Jayasena
- School of Science and Health Western Sydney University Penrith NSW Australia
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25
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Bautista-Expósito S, Martínez-Villaluenga C, Dueñas M, Silván JM, Frias J, Peñas E. Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.06.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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26
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Sharma BR, Kumar V, Gat Y, Kumar N, Parashar A, Pinakin DJ. Microbial maceration: a sustainable approach for phytochemical extraction. 3 Biotech 2018; 8:401. [PMID: 30221114 PMCID: PMC6128812 DOI: 10.1007/s13205-018-1423-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022] Open
Abstract
A rapid change in the lifestyle has witnessed poor health with the increased incidences of numerous diseases in the recent years, and ultimately increasing the demand of nutritious foods containing phytochemicals. A wide range of phytochemicals (secondary metabolites) is being synthesized in plants, which influence the human health upon consumption as dietary component. Recently, a number of the technologies (conventional and non-conventional methods) have been standardized by the different researchers for the extraction of these phytochemicals depending upon the raw material. However, selection of extraction method for commercial use depends upon various factors such as extraction efficiency, time required, and cost of operation. Considering these factors, microbial maceration is one of the viable approaches which is easy to handle, cost-effective, energy efficient, less hazardous and having high extraction rate. Recently, researchers have utilized this technique for the maceration of different plant-based substrates (such as legumes, cereals, pulses, fruits and vegetables) and their respective wastes for the efficient extraction of numerous phytochemicals with increased efficiency. However, scale up studies and analysis of toxic compounds produced by microbes are still a lacking field and need to be explored further by the researchers and industrialists to bring it into reality. Therefore, the present review aims to document the recent findings related to microbial maceration in a crisp way to provide the complete information to the readers.
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Affiliation(s)
- Basista Rabina Sharma
- School of Biotechnology and Biosciences, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Vikas Kumar
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Yogesh Gat
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
| | - Naveen Kumar
- Food Technology, Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, Rajasthan 303002 India
| | - Aarya Parashar
- Banashthalli Vidyapeeth, Niwai-Jodhpuriya Road, Vanasthali, Rajasthan 304022 India
| | - Dave Jaydeep Pinakin
- Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India
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27
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Production, Quality, and Acceptance of Tempeh and White Bean Tempeh Burgers. Foods 2018; 7:foods7090136. [PMID: 30200205 PMCID: PMC6163864 DOI: 10.3390/foods7090136] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/24/2018] [Accepted: 08/25/2018] [Indexed: 11/16/2022] Open
Abstract
The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians' traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability.
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28
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Espinosa-Páez E, Alanis-Guzmán MG, Hernández-Luna CE, Báez-González JG, Amaya-Guerra CA, Andrés-Grau AM. Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules 2017; 22:E2275. [PMID: 29261152 PMCID: PMC6149908 DOI: 10.3390/molecules22122275] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 12/12/2017] [Accepted: 12/16/2017] [Indexed: 11/17/2022] Open
Abstract
The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when compared to the controls. The antioxidant activity (39.5% on kidney beans and 225% on oats in relation to the controls) and content of total polyphenols (kidney beans three times higher regarding the controls) increased significantly by the presence of the fungus mycelium, even after simulated digestion. There was a significant increase in protein digestibility (from 39.99 to 48.13% in black beans, 44.06 to 69.01% in kidney beans, and 63.25 to 70.01% in oats) and a decrease of antinutrient tannins (from 65.21 to 22.07 mg in black beans, 35.54 to 23.37 in kidney beans, and 55.67 to 28.11 in oats) as well as an increase in the contents of some essential amino acids. Overall, this fermentation treatment with Pleurotus ostreatus improved the nutritional quality of cereals and legumes, making them potential ingredients for the elaboration and/or fortification of foods for human nutrition.
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Affiliation(s)
- Edith Espinosa-Páez
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Ma Guadalupe Alanis-Guzmán
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Carlos E Hernández-Luna
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Juan G Báez-González
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Carlos A Amaya-Guerra
- Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León, Ave. Universidad s/n, Cd. Universitaria, 66450 San Nicolás de los Garza, Mexico.
| | - Ana M Andrés-Grau
- Instituto Universitario de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
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29
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Verni M, Wang C, Montemurro M, De Angelis M, Katina K, Rizzello CG, Coda R. Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria. Front Microbiol 2017; 8:2461. [PMID: 29312174 PMCID: PMC5732949 DOI: 10.3389/fmicb.2017.02461] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2017] [Accepted: 11/27/2017] [Indexed: 12/31/2022] Open
Abstract
This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, β-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria performance as starter cultures during faba bean fermentation on proteolysis, antioxidant potential, and degradation of condensed tannins were assessed. Fermentative profiling showed that only 7 out of 27 strains were able to metabolize D-raffinose, particularly Leuc. mesenteroides I01 and I57. All strains of Pediococcus pentosaceus exerted high PepN activity and exhibited β-glucosidase activity higher than the median value of 0.015 U, while phytase activity was largely distributed among the different strains. All the weissellas, and in lower amount leuconostocs, showed ability to produce EPS from sucrose. None of the strains did not survive the simulated gastrointestinal tract with the exception of P. pentosaceus I56, I76, 147, I214, having a viability of 8–9 log CFU/ml at the end of the treatment. None of the strains showed antimicrobial activity toward Staphylococcus aureus, while eight strains of P. pentosaceus exhibited a strong inhibitory activity toward Escherichia coli and Listeria monocytogenes. Generally, the doughs fermented with pediococci exhibited high amount of total free amino acids, antioxidant activity, and condensed tannins degradation. These results allowed the identification of LAB biotypes as potential starter cultures for faba bean bioprocessing, aiming at the enhancement of faba bean use in novel food applications.
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Affiliation(s)
- Michela Verni
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Changyin Wang
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
| | - Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Maria De Angelis
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Kati Katina
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
| | - Carlo G Rizzello
- Department of Soil, Plant, and Food Science, University of Bari, Bari, Italy
| | - Rossana Coda
- Department of Food and Environmental Science, University of Helsinki, Helsinki, Finland
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30
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Starzyńska-Janiszewska A, Bączkowicz M, Sabat R, Stodolak B, Witkowicz R. Quinoa Tempe as a Value-Added Food: Sensory, Nutritional, and Bioactive Parameters of Products from White, Red, and Black Seeds. Cereal Chem 2017. [DOI: 10.1094/cchem-07-16-0186-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Małgorzata Bączkowicz
- Department of Nutrition Technology and Consumption, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Renata Sabat
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Bożena Stodolak
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Robert Witkowicz
- Institute of Plant Production, Faculty of Agriculture and Economics, University of Agriculture in Kraków, 30-149 Kraków, Poland
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Starzyńska-Janiszewska A, Stodolak B, Duliński R, Mickowska B, Sabat R. Fermentation of Colored Quinoa Seeds withNeurospora intermediato Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics. Cereal Chem 2017. [DOI: 10.1094/cchem-10-16-0264-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Bożena Stodolak
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Robert Duliński
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Barbara Mickowska
- Malopolska Centre for Monitoring and Certification of Food, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
| | - Renata Sabat
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland
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Gan RY, Li HB, Gunaratne A, Sui ZQ, Corke H. Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities. Compr Rev Food Sci Food Saf 2017; 16:489-531. [DOI: 10.1111/1541-4337.12257] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Accepted: 01/25/2017] [Indexed: 02/06/2023]
Affiliation(s)
- Ren-You Gan
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
- School of Biological Sciences; The Univ. of Hong Kong; Pokfulam Road Hong Kong
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, School of Public Health; Sun Yat-sen Univ.; Guangzhou 510080 China
| | - Anil Gunaratne
- Faculty of Agricultural Sciences; Sabaragamuwa Univ. of Sri Lanka; P.O. Box 02 Belihuloya Sri Lanka
| | - Zhong-Quan Sui
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
| | - Harold Corke
- Dept. of Food Science and Engineering, School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai 200240 China
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Starzyńska-Janiszewska A, Duliński R, Stodolak B, Mickowska B, Wikiera A. Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.08.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Fessard A, Bourdon E, Payet B, Remize F. Identification, stress tolerance, and antioxidant activity of lactic acid bacteria isolated from tropically grown fruits and leaves. Can J Microbiol 2016; 62:550-61. [DOI: 10.1139/cjm-2015-0624] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
From 6 samples of tropically grown fruits and leaves, 10 lactic acid bacteria belonging Leuconostoc, Weissella, and Lactobacillus species were isolated and identified by 16S rRNA gene sequencing and (GTG)5 fingerprinting. Acidification kinetics determined from BHI broth cultures showed genus-related patterns. In particular, Weissella cibaria appeared to act as a potent acidifier. Tolerance of isolates to acid, oxidative, or salt stress was highly variable and strain dependent. Isolate S14 (Leuconostoc pseudomesenteroides) growth was not affected by the presence of 0.05% H2O2, while Lactobacillus spp. isolates (S17 and S29) were the most tolerant to pH 4.5. The growth of 4 isolates, S5 (Leuconostoc mesenteroides), S14 and S10 (Leuconostoc pseudomesenteroides), and S27 (W. cibaria), was not affected by 5% NaCl. Nutritional beneficial properties were examined through measurement of antioxidant activities of short-term fermented pineapple juice, such as LDL oxidation and polyphenol content, and through exopolysaccharide formation from sucrose. Two isolates, S14 and S27, increased the antioxidant capacity of pineapple juice. The robust capacity of W. cibaria and of Leuconostoc pseudomesenteroides for vegetable lactic fermentation aimed to ameliorate food nutritional and functional quality was highlighted.
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Affiliation(s)
- Amandine Fessard
- Université de La Réunion, UMR QualiSud, ESIROI, 2 rue J. Wetzell, Parc Technologique Universitaire, Sainte Clotilde, France
| | - Emmanuel Bourdon
- Université de La Réunion, UMR DéTROI – Inserm U1188 Diabète athérothrombose Thérapies Réunion Océan Indien, Plateforme CYROI, Saint Denis de La Réunion, France
| | - Bertrand Payet
- Université de La Réunion, EA LCSNSA, rue René Cassin, Saint Denis de La Réunion, France
| | - Fabienne Remize
- Université de La Réunion, UMR QualiSud, ESIROI, 2 rue J. Wetzell, Parc Technologique Universitaire, Sainte Clotilde, France
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Starzyńska-Janiszewska A, Stodolak B, Duliński R, Bączkowicz M, Mickowska B, Wikiera A, Byczyński Ł. Effect of Solid-State Fermentation Tempe Type on Antioxidant and Nutritional Parameters of Buckwheat Groats as Compared with Hydrothermal Processing. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12607] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Bożena Stodolak
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Robert Duliński
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Małgorzata Bączkowicz
- Department of Food Analysis and Quality Assessment; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Barbara Mickowska
- Malopolska Centre for Monitoring and Certification of Food; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Agnieszka Wikiera
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
| | - Łukasz Byczyński
- Department of Food Biotechnology; Faculty of Food Technology; University of Agriculture in Krakow; ul. Balicka 122 30-149 Kraków Poland
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Limón RI, Peñas E, Torino MI, Martínez-Villaluenga C, Dueñas M, Frias J. Fermentation enhances the content of bioactive compounds in kidney bean extracts. Food Chem 2014; 172:343-52. [PMID: 25442563 DOI: 10.1016/j.foodchem.2014.09.084] [Citation(s) in RCA: 103] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2014] [Revised: 08/08/2014] [Accepted: 09/16/2014] [Indexed: 11/29/2022]
Abstract
The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.
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Affiliation(s)
- Rocio I Limón
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - Elena Peñas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain
| | - M Inés Torino
- CCT CERELA-CONICET, Chacabuco 145, 4000 SM Tucumán, Argentina
| | | | - Montserrat Dueñas
- Research Group on Polyphenols, Nutrition and Bromatology Unit, Faculty of Pharmacy, University of Salamanca, Campus Miguel Unamuno, 37007 Salamanca, Spain
| | - Juana Frias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
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