Effect of fermentation on the protein digestibility and levels of non-nutritive compounds of pea protein concentrate

Food Technology and Biotechnology

Volumn 56, Issue 2, 2018, Pages 257-264

  Çabuk, Burcu ^a   Nosworthy, Matthew G ^b   Stone, Andrea K ^a   Korber, Darren R ^a   Tanaka, Takuji ^a   House, James D ^b   Nickerson, Michael T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

Author keywords

Fermentation; Non nutritive compounds; Pea protein concentrate; Protein digestibility; Protein quality

Indexed keywords

AMINO ACIDS; ENZYME INHIBITION; FLAVONOIDS; SULFUR; TANNINS;

AMINO ACID COMPOSITIONS; LACTOBACILLUS PLANTARUM; NON-NUTRITIVE COMPOUNDS; PEA PROTEIN CONCENTRATES; PROTEIN DIGESTIBILITY; PROTEIN QUALITY; REDUCTION IN SULFUR CONTENT; TRYPSIN INHIBITOR ACTIVITY;

FERMENTATION;

EID: 85049798088     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.56.02.18.5450     Document Type: Article

References (44)

1. Multari S, Stewart D, Russell WR. Potential of fava bean as future protein supply to partially replace meat intake in the human diet. Compr Rev Food Sci Food Saf. 2015;14(5):511-22. https://doi.org/10.1111/1541-4337.12146
2. Sarwar G, Peace RW. Comparisons between true digestibility of total nitrogen and limiting amino acids in vegetable proteins fed to rats. J Nutr. 1986;116(7):1172-84. https://doi.org/10.1093/jn/116.7.1172
3. FAO/WHO. Protein quality evaluation: Report of the joint FAO/WHO expert consultation. Rome, Italy: Food and Agriculture Organization of the United Nations and World Health Organization (FAO/WHO); 1991. Available from: http://www.fao.org/ag/humannutrition/35978-02317b97 9a686a57aa4593304ffc17f06.pdf
4. Candela M, Astiasaran I, Bello J. Cooking and warm-holding: Effect on general composition and amino acids of kidney beans (Phaseolus vulgaris), chickpeas (Cicer arietinum), and lentils (Lens culinaris). J Agric Food Chem. 1997;45(12):4763-67. https://doi.org/10.1021/jf9702609
5. Yigzaw Y, Gorton L, Solomon T, Akalu G. Fermentation of seeds of teff (Eragrostis teff ), grass-pea (Lathyrus sativus), and their mixtures: Aspects of nutrition and food safety. J Agric Food Chem. 2004;52(5):1163-69. https://doi.org/10.1021/jf034742y
6. Ramachandran S, Bairagi A, Ray AK. Improvement of nutritive value of grass pea (Lathyrus sativus) seed meal in the formulated diets for rohu, Labeo rohita (Hamilton) fingerlings after fermentation with a fish gut bacterium. Bioresour Technol. 2005;96(13):1465-72. https://doi.org/10.1016/j.biortech.2004.12.002
7. Torino MI, Limón RI, Martínez-Villaluenga C, Mäkinen S, Pihlanto A, Vidal-Valverde C, Frias J. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chem. 2013;136 (2):1030-37. https://doi.org/10.1016/j.foodchem.2012.09.015
8. Elyas SHA, El Tinay AH, Yousif NE, Elsheikh EAE. Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chem. 2002;78(1):75-9. https://doi.org/10.1016/S0308-8146(01)00386-7
9. Reyes-Moreno C, Cuevas-Rodríguez EO, Milán-Carrillo J, Cárdenas-Valenzuela OG, Barrón-Hoyos J. Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product. J Sci Food Agric. 2004;84(3):271-78. https://doi.org/10.1002/jsfa.1637
10. Onwurafor EU, Onweluzo JC, Ezeoke AM. Effect of fermentation methods on chemical and microbial properties of mung bean (Vigna radiata) flour. Niger Food J. 2014;32(1):89-96. https://doi.org/10.1016/S0189-7241(15)30100-4
11. Klupsaite D, Juodeikiene G, Zadeike D, Bartkiene E, Maknickiene Z, Liutkute G. The influence of lactic acid fermentation on functional properties of narrow-leaved lupine protein as functional additive for higher value wheat bread. LWT-Food Sci Technol. 2017;75:180-6. https://doi.org/10.1016/j.lwt.2016.08.058
12. Chawla P, Bhandari L, Sadh PK, Kaushik R. Impact of solid state fermentation (Aspergillus oryzae) on functional properties and mineral bioavailability of black eyed pea (Vigna unguiculata) seed flour. Cereal Chem. 2017;94(3):437-42. https://doi.org/10.1094/CCHEM-05-16-0128-R
13. Meinlschmidt P, Schweiggert-Weisz U, Eisner P. Soy protein hydrolysates fermentation: Effect of debittering and degradation of major soy allergens. LWT-Food Sci Technol. 2016;71:202-12. https://doi.org/10.1016/j.lwt.2016.03.026
14. Meinlschmidt P, Ueberham E, Lehmann J, Schweiggert-Weisz U, Eisner P. Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate. Food Chem. 2016;205:229-38. https://doi.org/10.1016/j.foodchem.2016.03.016
15. Shekib, LA. Nutritional improvement of lentils, chick pea, rice and wheat by natural fermentation. Plant Foods Hum Nutr. 1994;46(3):201-5. https://doi.org/10.1007/BF01088991
16. Chandra-Hioe MV, Wong CHM, Arcot J. The potential use of fermented chickpea and faba bean flour as food ingredients. Plant Foods Hum Nutr. 2016;7(1)1:90-5. https://doi.org/10.1007/s11130-016-0532-y
17. Hemalatha S, Platel K, Srinivasan K. Influence of germination and fermentation on bioaccessibility of zinc and iron from food grains. Eur J Clin Nutr. 2006;61:342-48. https://doi.org/10.1038/sj.ejcn.1602524
18. Nosworthy MG, Neufeld J, House JD. Determination of the in vivo and in vitro protein quality of pulse protein concentrates and isolates. FASEB J. 2016;30(1_suppl.):421-6
19. AACC International Method 22-40.01. Measurement of trypsin inhibitor activity of soy products-Spectrophotometric method. St. Paul, MN, USA: AACC International; 2006
20. Mondor M, Aksay S, Drolet H, Roufik S, Farnworth E, Boye JI. Influence of processing on composition and antinutritional factors of chickpea protein concentrates produced by isoelectric precipitation and ultrafiltration. Innov Food Sci Emerg Technol. 2009;10(3):342-47. https://doi.org/10.1016/j.ifset.2009.01.007
21. Makkar HPS, Siddhuraju S, Becker K. Plant secondary metabolites. In: Methods in molecular biology, vol 393. Totowa, NJ, USA: Humana Press; 2007. pp. 1-9. https://dpo.org/10.1007/978-1-59745-425-4
22. Waterman PG, Mole S. Analysis of phenolic plant metabolites. Oxford, UK: Wiley-Blackwell; 1994
23. Makkar HP, Blümmel M, Borowy NK, Becker K. Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. J Sci Food Agric. 1993;61(2):161-65. https://doi.org/10.1002/jsfa.2740610205
24. White JA, Hart RJ, Fry JC. An evaluation of the waters pico-tag system for the amino-acid analysis of food materials. J Anal Methods Chem. 1986;8(4):170-7. https://doi.org/10.1155/S1463924686000330
25. Landry J, Delhaye S. Determination of tryptophan in feedstuffs: Comparison of sodium hydroxide and barium hydroxide as hydrolysis agents. Food Chem. 1994;49(1):95-7. https://doi.org/10.1016/0308-8146(94)90238-0
26. AOAC Official Method 988.15. Tryptophan in foods and food and feed ingredients, ion exchange chromatography method. Washington, DC, USA: AOAC International; 1995
27. FAO/WHO/UNU. Energy and protein requirements: Report of a joint FAO/WHO/UNU expert consultation. WHO Tech Rep Ser 724. Geneva, Switzerland: Food and Agriculture Organization of the United Nations and World Health Organization (FAO/WHO); 1985. Available from: http://www.who. int/iris/handle/10665/39527
28. Hsu HW, Vavak DL, Satterlee LD, Miller GA. A multienzyme technique for estimating protein digestibility. J Food Sci. 1977;42(5):1269-73. https://doi.org/10.1111/j.1365-2621.1977.tb14476.x
29. Tinus T, Damour M, van Riel V, Sopade PA. Particle sizestarch-protein digestibility relationships in cowpea (Vigna unguiculata). J Food Eng. 2012;113(2):254-64. https://doi.org/10.1016/j.jfoodeng.2012.05.041
30. Systat v. 10 software. Systat Software Inc., San Jose, CA, USA; 2001
31. Hahn DH, Rooney LW, Earp CF. Tannins and phenols of sorghum. Cereal Food World. 1984;29(12):776-9
32. Gupta YP. Anti-nutritional and toxic factors in food legumes: A review. Plant Foods Hum Nutr. 1987;37(3):201-28. https://doi.org/10.1007/BF01091786
33. Oomah BD, Caspar F, Malcolmson LJ, Bellido AS. Phenolics and antioxidant activity of lentil and pea hulls. Food Res Int. 2011;44(1):436-41. https://doi.org/10.1016/j.foodres.2010.09.027
34. Wang X, Warkentin TD, Briggs CJ, Oomah BD, Campbell CG, Woods S. Trypsin inhibitor activity in field pea (Pisum sativum L.) and grass pea (Lathyrus sativus L.). J Agric Food Chem. 1998;46(7):2620-3. https://doi.org/10.1021/jf971007b
35. Starzynska-Janiszewska A, Stodolak B. Effect of inoculated lactic acid fermentation on antinutritional and antiradical properties of grass pea (Lathyrus sativus 'Krab') flour. Pol J Food Nutr Sci. 2011;61(4):245-9. https://doi.org/10.2478/v10222-011-0027-3
36. Coda R, Melama L, Rizzello CG, Curiel JA, Sibakov J, Holopainen U, et al. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties. Int J Food Microbiol. 2015;193:34-42. https://doi.org/10.1016/j.ijfoodmicro.2014.10.012
37. Dueñas M, Fernández D, Hernández T, Estrella I, Muñoz R. Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917. J Sci Food Agric. 2005;85(2):297-304. https://doi.org/10.1002/jsfa.1924
38. McCue PP, Shetty K. Phenolic antioxidant mobilization during yogurt production from soymilk using kefir cultures. Process Biochem. 2005;40(5):1791-97. https://doi.org/10.1016/j.procbio.2004.06.067
39. Fernandez-Orozco R, Frias J, Muñoz R, Zielinski H, Piskula MK, Kozlowska H, Vidal-Valverde C. Fermentation as a bio-process to obtain functional soybean flours. J Agric Food Chem. 2007;55(22):8972-9. https://doi.org/10.1021/jf071823b
40. 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. 2015;172:343-52. https://doi.org/10.1016/j.foodchem.2014.09.084
41. Osawa R, Kuroiso K, Goto S, Shimizu A. Isolation of tannin-degrading lactobacilli from humans and fermented foods. Appl Environ Microbiol. 2000;66(7):3093-97. https://doi.org/10.1128/AEM.66.7.3093-3097.2000
42. Rodríguez H, Curiel JA, Landete JM, de las Rivas B, de Felipe FL, Gómez-Cordovés C, et al. Food phenolics and lactic acid bacteria. Int J Food Microbiol. 2009;132(2-3):79-90. https://doi.org/10.1016/j.ijfoodmicro.2009.03.025
43. Stodolak B, Starzynska-Janiszewska A. The influence of tempeh fermentation and conventional cooking on anti-nutrient level and protein bioavailability (in vitro test) of grasspea seeds. J Sci Food Agric. 2008;88(13):2265-70. https://doi.org/10.1002/jsfa.3341
44. Sreekumar R, Al-Attabi Z, Deeth HC, Turner MS. Volatile sulfur compounds produced by probiotic bacteria in the presence of cysteine or methionine. Lett Appl Microbiol. 2009;48(6):777-82. https://doi.org/10.1111/j.1472-765X.2009.02610.x