Fermentation enhances the content of bioactive compounds in kidney bean extracts

Food Chemistry

Volumn 172, Issue , 2015, Pages 343-352

  Limón, Rocio I ^a   Peñas, Elena ^a   Torino, M Inés ^b   Martínez Villaluenga, Cristina ^a   Dueñas, Montserrat ^c   Frias, Juana ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^c UNIVERSITY OF SALAMANCA   (Spain)

Author keywords

Antihypertensive compounds; Antioxidants; Fermentation; Functional ingredients; Kidney beans

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BACTERIOLOGY; PLANTS (BOTANY);

ANGIOTENSIN-CONVERTING ENZYME; ANTI-HYPERTENSIVE ACTIVITIES; ANTIHYPERTENSIVE COMPOUNDS; FUNCTIONAL INGREDIENT; GAMMA-AMINOBUTYRIC ACIDS; KIDNEY BEANS; LACTOBACILLUS PLANTARUM; LIQUID STATE FERMENTATION;

FERMENTATION;

4 AMINOBUTYRIC ACID; DIPEPTIDYL CARBOXYPEPTIDASE; PHENOL DERIVATIVE; ANTIHYPERTENSIVE AGENT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; PLANT EXTRACT;

ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; FERMENTATION; LACTOBACILLUS PLANTARUM; LIQUID STATE FERMENTATION; MICROBIAL GROWTH; PH; PHASEOLUS VULGARIS; POLYACRYLAMIDE GEL ELECTROPHORESIS; SOLID STATE FERMENTATION; CHEMISTRY; METABOLISM; PHASEOLUS;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANTIHYPERTENSIVE AGENTS; FERMENTATION; GAMMA-AMINOBUTYRIC ACID; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; PHASEOLUS; PHENOLS; PLANT EXTRACTS;

EID: 84907494068     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.084     Document Type: Article

References (48)

1. E. Adeghate, and A.S. Ponery GABA in the endocrine pancreas: Cellular localization and function in normal and diabetic rats Tissue Cell 34 2002 1 6
2. O.E. Adelakun, T. Kudanga, A. Parker, I.R. Green, and Roes-Hill Laccase-catalyzed dimerization of ferulic acid amplifies antioxidant activity Journal of Molecular Catalysis B: Enzymatic 74 2012 29 35
3. T. Akihiro, S. Koike, R. Tani, T. Tominaga, S. Watanabe, and Y. Iijima Biochemical mechanism on GABA accumulation during fruit development in tomato Plant & Cell Physiology 49 2008 1378 1389
4. J. Alamed, W. Chaiyasit, J. McClements, and E.A. Decker Relationships between free radical scavenging and antioxidant activity in foods Journal of Agricultural and Food Chemistry 57 2009 2969 2976
5. N. Allagheny, Z.A. Obanu, G. Campbell-Platt, and J.D. Owens Control of ammonia formation during Bacillus subtilis fermentation of legumes International Journal of Food Microbiology 29 1996 321 333
6. L. Barros, M. Dueñas, A.M. Carvalho, I.C.F.R. Ferreira, and C. Santos-Buelga Characterization of phenolic compounds in flowers of wild medicinal plants from Northeastern Portugal Food and Chemical Toxicology 50 2012 1576 1582
7. J.I. Boye, S. Roufik, N. Pesta, and C. Barbana Angiotensin I-converting enzyme inhibitory properties and SDS-PAGE of red lentil protein hydrolysates LWT - Food Science and Technology 43 2010 987 991
8. W.J. Broughton, G. Hernández, M. Blair, S. Beebe, P. Gepts, and J. Vanderleyden Beans (Phaseolus spp.) - Model food legumes Plant and Soil 252 2003 55 128
9. A.B. Crujeiras, D. Parra, I. Abete, and J.A. Martínez A hypocaloric diet enriched in legumes specifically mitigates lipid peroxidation in obese subjects Free Radical Research 41 2007 498 506
10. K. Dajanta, A. Apichartsrangkoon, and E. Chukeatirote Antioxidant properties and total phenolics of Thua Nao (a Thai fermented soybean) as affected by Bacillus-fermentation Microbial & Biochemical Technology 3 2011 056 059
11. D. Del Rio, A. Rodriguez-Mateos, J.P.E. Spencer, M. Tognolini, G. Borges, and A. Crozier Dietary polyphenolics in human health: Structures, bioavailability, and evidence of protective effects against chronic diseases Antioxidants & Redox Signaling 18 2013 1818 1892
12. R. Di Cagno, F. Mazzacane, C.G. Rizzello, M.D.E. Angelis, G. Giuliani, and M. Meloni Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: Functional grape must beverage and dermatological applications Applied Microbiology and Biotechnology 86 2010 731 741
13. M. Dueñas, D. Fernández, T. Hernández, I. Estrella, and R. Muñoz Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917 Journal of the Science of Food and Agriculture 85 2005 297 304
14. M. Dueñas, T. Hernández, and I. Estrella Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity Food Chemistry 101 2007 90 97
15. M. Dueñas, T. Hernández, S. Robledo, G. Lamparrski, I. Estrella, and R. Muñoz Bioactive phenolic compounds of soybean (Glycine max cv. Merit): Modifications by different microbiological fermentations Polish Journal of Food and Nutrition Science 62 2012 241 250
16. FAO Statistical Yearbook World food and agriculture 2013 Food and Agriculture Organization of the United Nations Rome
17. J. Frias, Y.S. Song, C. Martinez-Villaluenga, E. Gonzalez de Mejia, and C. Vidal-Valverde Immunoreactivity and amino acid content of fermented soybean products Journal of Agricultural and Food Chemistry 56 2008 99 105
18. M. García-Marino, J.M. Hernández-Hierro, J.C. Rivas-Gonzalo, and M.T. Escribano-Bailón Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties Analytica Chimica Acta 660 2010 134 142
19. S.R. Georgetti, F.T.M.C. Vicentini, C.Y. Yokoyama, M.F. Borin, A.C.C. Spadaro, and M.J.V. Fonseca Enhanced in vitro and in vivo antioxidant activity and mobilization of free phenolic compounds of soybean flour fermented with different β-glucosidase-producing fungi Journal of Applied Microbiology 106 2009 459 466
20. L. Guerrero, J. Castillo, M. Quinones, S. Garcia-Vallve, L. Arola, and G. Pujadas Inhibition of angiotensin-converting enzyme activity by flavonoids: Structure-activity relationship studies PLoS One 7 2012 e49493
21. K. Inoue, T. Shirai, H. Ochiai, M. Kasao, K. Hayakawa, and M. Kimura Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives European Journal of Clinical Nutrition 57 2003 490 495
22. M.Y. Juan, and C.C. Chou Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715 Food Microbiology 27 2010 586 591
23. M.Y. Juan, C.H. Wu, and C.C. Chou Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans Food Microbiology 27 2010 918 923
24. J. Kanski, M. Aksenova, A. Stoyanova, and D.A. Butterfield Ferulic acid antioxidant protection against hydroxyl and peroxyl radical oxidation in synaptosomal and neuronal cell culture systems in vitro: Structure-activity studies The Journal of Nutritional Biochemistry 13 2002 273 281
25. C.Y. Ko, H.-T.V. Lin, and G.J. Tsai Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model Process Biochemistry 48 2013 559 568
26. R.L. Lambert, and M. Strattford Weak-acid preservatives: Modelling microbial inhibition and response Journal of Applied Microbiology 86 1999 157 164
27. B.H. Lee, Y.H. Lo, and T.M. Pan Anti-obesity activity of Lactobacillus fermented soy milk products Journal of Functional Foods 5 2013 905 913
28. R.I. Limón, E. Peñas, C. Martinez-Villaluenga, and J. Frias Role of elicitation on the health-promoting properties of kidney bean sprouts LWT - Food Science and Technology 56 2014 328 334
29. W.C. Liao, C.Y. Wang, Y.T. Shyu, R.C. Yu, and K.C. Ho Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria Journal of Functional Foods 5 2013 1108 1115
30. A. López, T. El Naggar, M. Dueñas, T. Ortega, I. Estrella, and T. Hernández Effect of cooking and germination on phenolic composition and biological properties of dark beans (Phaseolus vlgaris L.) Food Chemistry 138 2013 547 555
31. D.L. Luthria, and M.A. Pastor-Corrales Phenolics acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties Journal of Food Composition and Analysis 19 2006 205 211
32. C. Martinez-Villaluenga, M.I. Torino, V. Martin, R. Arroyo, P. Garcia-Mora, and I.E. Pedrola Multifunctional properties of soy milk fermented by Enterococcus faecium strains isolated from raw soy milk Journal of Agricultural and Food Chemistry 60 2012 10235 10244
33. L.C. McDonald, H.P. Fleming, and H.M. Hassan Acid tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum Applied and Environmental Microbiology 56 1990 2120 2124
34. K. Murakami, N. Yamanaka, K. Ohnishi, M. Fukayama, and M. Yoshino Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food Food & Function 3 2012 674 678
35. K. Omura, M. Hitosugi, X. Zhu, M. Ikeda, and H. Maeda A newly derived protein from Bacillus subtilis natto with both antithrombotic and fibrinolytic effects Journal of Pharmacological Sciences 99 2005 247 251
36. K.-B. Park, and S.-H. Oh Enhancement of γ-aminobutyric acid production in Chungkukjang by applying a Bacillus subtilis strain expressing glutamate decarboxylase from Lactobacillus brevis Biotechnology Letters 28 2006 1459 1463
37. Reddy, and Krishnan Characterization of enzyme released antioxidant phenolic acids and xylooligosaccharides from different graminaceae or poaceae members Food Biotechnology 27 2013 357 370
38. T Food Chemistry 107 2008 1393 1398
39. X. Rui, J.I. Boye, S. Ribereau, B.K. Simpson, and S.O. Prasher Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties Food Research International 44 2011 2497 2504
40. K. Savijoki, H. Ingmer, and P. Varmanen Proteolytic systems of lactic acid bacteria Applied Microbiology and Biotechnology 71 2006 394 406
41. S. Schindler, K. Zelena, U. Krings, J. Bez, P. Eisner, and R.G. Berger Improvement of the aroma of pea (Pisum sativum) protein extracts by lactic acid fermentation Food Biotechnology 26 2012 58 74
42. A.B.F. Sestelo, M. Poza, and T.G. Villa β-Glucosidase activity in a Lactobacillus plantarum wine strain World Journal of Microbiology & Biotechnology 20 2004 633 637
43. Y.S. Song, J. Frias, C. Martinez-Villaluenga, C. Vidal-Valverde, and E. Gonzalez de Mejía Inmunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products Food Chemistry 108 2008 571 581
44. A. Starzyńska-Janiszewska, B. Stodolak, and B. Mickowska Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds Journal of the Science of Food and Agriculture 94 2013 359 366
45. M.I. Torino, R.I. Limón, C. Martínez-Villaluenga, S. Mäkinen, A. Pihlanto, and C. Vidal-Valverde Antioxidant and antihypertensive properties of liquid and solid state fermented lentils Food Chemistry 136 2013 1030 1037
46. J.L. Vicente-Villardon Multbiplot: A package for multivariate analysis using biplots 2010 Departamento de Estadística, Universidad de Salamanca [http://biplot.usal.es/ClassicalBiplot/index.html]
47. T.M. Weng, and M.T. Chen Changes of protein in natto (a fermented soybean food) affected by fermenting time Food Science Technology Research 16 2010 537 542
48. World Health Organization, (2013). Noncommunicable diseases. Fact sheet 355.