pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances

Food Chemistry

Volumn 248, Issue , 2018, Pages 262-271

  Bautista Expósito, Sara ^a   Peñas, Elena ^a   Silván, José Manuel ^a   Frias, Juana ^a   Martínez Villaluenga, Cristina ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Bioactivity; Lentil; Metabolic syndrome; Peptides; pH controlled fermentation; Phenolic compounds

Indexed keywords

ALKALINITY; ENZYME ACTIVITY; FERMENTATION; METABOLISM; PEPTIDES; PHENOLS;

ANGIOTENSIN I-CONVERTING ENZYME-INHIBITORY ACTIVITIES; ANTI-OXIDANT ACTIVITIES; LACTOBACILLUS PLANTARUM; LENTIL; METABOLIC SYNDROMES; MULTIVARIATE OPTIMIZATION; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY;

BIOACTIVITY;

DIPEPTIDYL CARBOXYPEPTIDASE; PHENOL DERIVATIVE; SUBTILISIN; ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; GLYCOSIDASE INHIBITOR; PLANT PROTEIN; TRIACYLGLYCEROL LIPASE;

ALKALINITY; ANIMAL CELL; ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION; FLOUR; HYDROLYSIS; LACTOBACILLUS PLANTARUM; LENTIL; NONHUMAN; PROCESS OPTIMIZATION; PROTEIN DEGRADATION; RESPONSE SURFACE METHOD; ANIMAL; ANTAGONISTS AND INHIBITORS; CHEMISTRY; FERMENTED PRODUCT; METABOLISM; MICROBIOLOGY; MOUSE; PH; RAW 264.7 CELL LINE;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIOXIDANTS; FERMENTATION; FERMENTED FOODS; GLYCOSIDE HYDROLASE INHIBITORS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; LENS PLANT; LIPASE; MICE; PHENOLS; PROTEOLYSIS; RAW 264.7 CELLS; VEGETABLE PROTEINS;

EID: 85038948253     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.12.059     Document Type: Article

References (40)

1. Acosta-Estrada, B.A., Gutiérrez-Uribe, J.A., Serna-Saldívar, S.O., Bound phenolics in foods, a review. Food Chemistry 152 (2014), 46–55.
2. Buchholz, T., Melzig, M.F., Polyphenolic compounds as pancreatic lipase inhibitors. Planta Medica 81 (2015), 771–783.
3. Campos-Vega, R., Loarca-Piña, G., Oomah, B.D., Minor components of pulses and their potential impact on human health. Food Research International 43 (2010), 461–482.
4. Cao, Y., Xiong, Y.L., Interaction of whey proteins with phenolic derivatives under neutral and acidic pH conditions. Journal of Food Science 82 (2017), 409–419.
5. Chandrasekara, A., Shahidi, F., Content of insoluble bound phenolics in millets and their contribution to antioxidant capacity. Journal of Agricultural and Food Chemistry 58 (2010), 6706–6714.
6. De Angelis, M., Calasso, M., Cavallo, N., Di Cagno, R., Gobbetti, M., Functional proteomics within the genus Lactobacillus. Proteomics 16 (2016), 946–962.
7. Devi, K.P., Malar, D.S., Nabavi, S.F., Sureda, A., Xiao, J., Nabavi, S.M., Daglia, M., Kaempferol and inflammation: From chemistry to medicine. Pharmacological Research 99 (2015), 1–10.
8. Esteban-Torres, M., Reverón, I., Santamaría, L., Mancheño, J. M., De las Rivas, B., & Muñoz, R. (2016). The Lp_3561 and Lp_3562 enzymes support a functional divergence process in the lipase/esterase toolkit from Lactobacillus plantarum. Frontiers in Microbiology, 7(JUL).
9. Esteban-Torres, M., Landete, J.M., Reverón, I., Santamaría, L., de las Rivas, B., Muñoz, R., A Lactobacillus plantarum esterase active on a broad range of phenolic esters. Applied and Environmental Microbiology 81 (2015), 3235–3242.
10. Gan, R.-Y., Shah, N.P., Wang, M.-F., Lui, W.-Y., Corke, H., Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes. International Journal of Food Science and Technology 51 (2016), 875–884.
11. Garcia-Mora, P., Frias, J., Peñas, E., Zielinski, H., Gimenez-Bastida, J.A., Wiczkowski, W., Martinez-Villaluenga, C., Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins. Journal of Functional Foods 18 (2015), 319–332.
12. García-Mora, P., Martín-Martínez, M., Angeles Bonache, M., González-Múniz, R., Peñas, E., Frias, J., Martinez-Villaluenga, C., Identification, functional gastrointestinal stability and molecular docking studies of lentil peptides with dual antioxidant and angiotensin I converting enzyme inhibitory activities. Food Chemistry 221 (2017), 464–472.
13. Garcia-Mora, P., Peñas, E., Frias, J., Gomez, R., Martinez-Villaluenga, C., High-pressure improves enzymatic proteolysis and the release of peptides with angiotensin i converting enzyme inhibitory and antioxidant activities from lentil proteins. Food Chemistry 171 (2015), 224–232.
14. Garcia-Mora, P., Peñas, E., Frias, J., Martinez-Villaluenga, C., Savinase, the most suitable enzyme for releasing peptides from lentil (Lens culinaris var. Castellana) protein concentrates with multifunctional properties. Journal of Agricultural and Food Chemistry 62 (2014), 4166–4174.
15. Green, L.C., Wagner, D.A., Glogowski, J., Skipper, P.L., Wishnok, J.S., Tannenbaum, S.R., Analysis of nitrate, nitrite, and [15N] nitrate in biological fluids. Analytical Biochemistry 126 (1982), 131–138.
16. Greene, E.R., Huang, S., Serhan, C.N., Panigrahy, D., Regulation of inflammation in cancer by eicosanoids. Prostaglandins and Other Lipid Mediators 96:1–4 (2011), 27–36.
17. Jakubczyk, A., Karaś, M., Baraniak, B., Pietrzak, M., The impact of fermentation and in vitro digestion on formation angiotensin converting enzyme (ACE) inhibitory peptides from pea proteins. Food Chemistry 141:4 (2013), 3774–3780.
18. Kapravelou, G., Martínez, R., Andrade, A.M., López Chaves, C., López-Jurado, M., Aranda, P., Porres, J.M., Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata) by fermentation: Results of in vitro and in vivo experiments. Journal of the Science of Food and Agriculture 95 (2015), 1207–1216.
19. Kim, Y.S., Lee, Y.M., Kim, H., Kim, J., Jang, D.S., Kim, J.H., Kim, J.S., Anti-obesity effect of Morus bombycis root extract: Anti-lipase activity and lipolytic effect. Journal of Ethnopharmacology 130 (2010), 621–624.
20. Li, X., Chen, F., Li, S., Jia, J., Gu, H., Yang, L., An efficient homogenate-microwave-assisted extraction of flavonols and anthocyanins from blackcurrant marc: Optimization using combination of Plackett-Burman design and Box-Behnken design. Industrial Crops and Products 94 (2016), 834–847.
21. Limón, R.I., Peñas, E., Martínez-Villaluenga, C., Frias, J., Role of elicitation on the health-promoting properties of kidney bean sprouts. LWT – Food Science and Technology 56 (2014), 328–334.
22. Limon, R.I., Peñas, E., Torino, M.I., Martinez-Villaluenga, C., Dueñas, M., Frias, J., Fermentation enhances the content of bioactive compounds in kidney bean extracts. Food Chemistry 172 (2015), 343–352.
23. Liu, M., Bayjanov, J.R., Renckens, B., Nauta, A., Siezen, R.J., The proteolytic system of lactic acid bacteria revisited: A genomic comparison. BMC Genomics, 11, 2010, 36.
24. López-Barrios, L., Antunes-Ricardo, M., Gutiérrez-Uribe, J.A., Changes in antioxidant and antiinflammatory activity of black bean (Phaseolus vulgaris L.) protein isolates due to germination and enzymatic digestion. Food Chemistry 203 (2016), 417–424.
25. Mamilla, R.K., Mishra, V.K., Effect of germination on antioxidant and ACE inhibitory activities of legumes. LWT – Food Science and Technology 75 (2017), 51–58.
26. Martínez, R., López-Jurado, M., Wanden-Berghe, C., Sanz-Valero, J., Porres, J.M., Kapravelou, G., Beneficial effects of legumes on parameters of the metabolic syndrome: A systematic review of trials in animal models. British Journal of Nutrition 116 (2016), 1–23.
27. Martínez-Larrad, M.T., Corbatón-Anchuelo, A., Fernández-Pérez, C., Lazcano-Redondo, Y., Escobar-Jiménez, F., Serrano-Ríos, M., Metabolic syndrome, glucose tolerance categories and the cardiovascular risk in Spanish population. Diabetes Research and Clinical Practice 114 (2016), 23–31.
28. Mirali, M., Purves, R.W., Vandenberg, A., Phenolic profiling of green lentil (Lens culinaris Medick.) seeds subjected to long-term storage. European Food Research and Technology 242:12 (2016), 2161–2170.
29. Muzolf, M., Szymusiak, H., Gliszczynska-Swiglo, A., Rietjens, I.M.C.M., Tyrakowska, B., PH-dependent radical scavenging capacity of green tea catechins. Journal of Agricultural and Food Chemistry 56 (2008), 816–823.
30. Nongonierma, A.B., Maux, S.L., Esteveny, C., FitzGerald, R.J., Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties. Journal of the Science of Food and Agriculture 97 (2017), 1093–1101.
31. Pistollato, F., Battino, M., Role of plant-based diets in the prevention and regression of metabolic syndrome and neurodegenerative diseases. Trends in Food Science and Technology 97 (2014), 1093–1101.
32. Rui, X., Xing, G., Zhang, Q., Zare, F., Li, W., Dong, M., Protein bioaccessibility of soymilk and soymilk curd prepared with two Lactobacillus plantarum strains as assessed by in vitro gastrointestinal digestion. Innovative Food Science and Emerging Technologies 38 (2016), 155–159.
33. Sestelo, A.B.F., Poza, M., Villa, T.G., Β-Glucosidase activity in a Lactobacillus plantarum wine strain. World Journal of Microbiology and Biotechnology 20 (2004), 633–637.
34. Sharma, J.N., Al-Omran, A., Parvathy, S.S., Role of nitric oxide in inflammatory diseases. Inflammopharmacology 15 (2007), 252–259.
35. Singleton, V.L., Orthofer, R., Lamuela-Raventós, R.M., Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Methods in Enzymology 299 (1999), 152–178.
36. Tan, Y., Chang, S.K.C., Zhang, Y., Comparison of α-amylase, α-glucosidase and lipase inhibitory activity of the phenolic substances in two black legumes of different genera. Food Chemistry 214 (2017), 259–268.
37. Torino, M.I., Limon, R.I., Martinez-Villaluenga, C., Mäkinen, S., Pihlanto, A., Vidal-Valverde, C., Frias, J., Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chemistry 136:2 (2013), 1030–1037.
38. Vilcacundo, R., Martínez-Villaluenga, C., Hernández-Ledesma, B., Release of dipeptidyl peptidase IV, α-amylase and α-glucosidase inhibitory peptides from quinoa (Chenopodium quinoa Willd.) during in vitro simulated gastrointestinal digestion. Journal of Functional Foods 35 (2017), 531–539.
39. Zhang, B., Deng, Z., Ramdath, D.D., Tang, Y., Chen, P.X., Liu, R., Tsao, R., Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase. Food Chemistry 172 (2015), 862–872.
40. Zhang, B., Deng, Z., Tang, Y., Chen, P.X., Liu, R., Dan Ramdath, D., Tsao, R., Bioaccessibility, in vitro antioxidant and anti-inflammatory activities of phenolics in cooked green lentil (Lens culinaris). Journal of Functional Foods 32 (2017), 283–291.