Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

International Journal of Food Microbiology

Volumn 302, Issue , 2019, Pages 47-58

  Montemurro, Marco ^a   Pontonio, Erica ^a   Gobbetti, Marco ^b   Rizzello, Carlo Giuseppe ^a  

^a UNIVERSITY OF BARI   (Italy)

^b FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

Author keywords

Antinutritional factors; Bread; Germination; Lactic acid bacteria; Sourdough; Sprouted flours

Indexed keywords

4 AMINOBUTYRIC ACID; AMINO ACID; ORGANONITROGEN DERIVATIVE; PEPTIDE; PHYTASE; PHYTIC ACID; STARCH; TANNIN DERIVATIVE; TRYPSIN INHIBITOR;

ANTIOXIDANT ACTIVITY; ARTICLE; BARLEY; BREAD; CHENOPODIUM QUINOA; CHICKPEA; DOUGH; ENTEROBACTERIACEAE; ENZYME ACTIVITY; FERMENTATION; FLOUR; FUNCTIONAL FOOD; GERMINATION; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LENTIL; MESOPHILIC BACTERIUM; NONHUMAN; NUTRITION; NUTRITIONAL VALUE; PROTEIN DEGRADATION; SEEDLING; TECHNOLOGY; WHEAT; CHEMISTRY; FERMENTED PRODUCT; FOOD CONTROL; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY;

BREAD; FERMENTATION; FERMENTED FOODS; FLOUR; FOOD MICROBIOLOGY; HUMANS; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; NUTRITIVE VALUE; SEEDLINGS; TRITICUM;

EID: 85051460427     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2018.08.005     Document Type: Article

References (68)

1. AACC, Approved Methods of the American Association of Cereal Chemistry. 11th Ed., 2010, AACC, St. Paul, MN.
2. Akeson, W.R., Stahmann, M.A., A pepsin pancreatin digest index of protein quality evaluation. J. Nutr. 83 (1964), 257–261.
3. Alonso, R., Aguirre, A., Marzo, F., Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 68 (2000), 159–165.
4. Alvarez-Jubete, L., Holse, M., Hansen, A., Arendt, E.K., Gallagher, E., Impact of baking on the vitamin E content of the pseudocereals amaranth, quinoa and buckwheat. Cereal Chem. 86 (2009), 511–515.
5. Benítez, V., Cantera, S., Aguilera, Y., Mollá, E., Esteban, R.M., Díaz, M.F., Martín-Cabrejas, M.A., Impact of germination on starch, dietary fiber and physicochemical properties in non-conventional legumes. Food Res. Int. 50 (2013), 64–69.
6. Bewley, J.D., Seed germination and reserve mobilization. Encyclopedia of Life Sciences, 2001, Nature Publishing Group Retrieved from http://www.els.net.
7. Bradford, M.M., A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 72 (1976), 248–254.
8. Burbano, C., Muzquiz, M., Ayet, G., Cuadrado, C., Pedrosa, M.M., Evaluation of antinutritional factors of selected. J. Sci. Food Agric. 79 (1999), 1468–1472.
9. Capriles, V.D., Arêas, J.A.G., Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads. Food Funct. 4 (2013), 104–110.
10. Cevallos-Casals, B.A., Cisneros-Zevallos, L., Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chem. 119 (2010), 1485–1490.
11. Charalampopoulos, D., Wang, R., Pandiella, S.S., Webb, C., Application of cereals and cereal components in functional foods: a review. Int. J. Food Microbiol. 79 (2002), 131–141.
12. Chavan, J.K., Kadam, S.S., Nutritional improvement of cereals by sprouting. Food Sci. Nutr. 28 (1989), 401–437.
13. Coda, R., Rizzello, C.G., Di Cagno, R., Trani, A., Cardinali, G., Gobbetti, M., Antifungal activity of Meyerozyma guilliermondii: identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread. Food Microbiol. 33 (2013), 243–251.
14. Coda, R., Di Cagno, R., Gobbetti, M., Rizzello, C.G., Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation. Food Microbiol. 37 (2014), 51–58.
15. Coda, R., Melama, L., Rizzello, C.G., Curiel, J.A., Sibakov, J., Holopainen, U., Pulkkinen, M., Sozer, N., 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. 193 (2015), 34–42.
16. Coda, R., Varis, J., Verni, M., Rizzello, C.G., Katina, K., Improvement of the protein quality of wheat bread through faba bean sourdough addition. LWT- Food Sci. Technol. 82 (2017), 296–302.
17. Curiel, J.A., Coda, R., Centomani, I., Summo, C., Gobbetti, M., Rizzello, C.G., Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation. Int. J. Food Microbiol. 196 (2015), 51–61.
18. De Angelis, M., Damiano, N., Rizzello, C.G., Cassone, A., Di Cagno, R., Gobbetti, M., Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre. Eur. Food Res. Technol. 229 (2009), 593–601.
19. Ding, H., Fu, T.J., Smith, M.A., Microbial contamination in sprouts: how effective is seed disinfection treatment?. J. Food Sci. 78 (2013), 495–501.
20. Donkor, O.N., Stojanovska, L., Ginn, P., Ashton, J., Vasiljevic, T., Germinated grains - sources of bioactive compounds. Food Chem. 135 (2012), 950–959.
21. Egli, I., Davidsson, L., Juillerat, M.A., Barclay, D., Hurrell, R.F., The influence of soaking and germination on the phytase activity and phytic acid content of grains and seeds potentially useful for complementary feedin. J. Food Sci. 67 (2002), 3484–3488.
22. Elia, M., A procedure for sensory evaluation of bread: protocol developed by a trained panel. J. Sens. Stud. 26 (2011), 269–277.
23. Gänzle, M.G., Enzymatic and bacterial conversions during sourdough fermentation. Food Microbiol. 37 (2014), 2–10.
24. Ghavidel, R.A., Prakash, J., The impact of germination and dehulling on nutrients, antinutrients, in vitro iron and calcium bioavailability and in vitro starch and protein digestibility of some legume seeds. LWT- Food Sci. Technol. 40 (2007), 1292–1299.
25. Gobbetti, M., Rizzello, C.G., Di Cagno, R., De Angelis, M., How the sourdough may affect the functional features of leavened baked goods. Food Microbiol. 37 (2014), 30–40.
26. Gobbetti, M., Minervini, F., Pontonio, E., Di Cagno, R., De Angelis, M., Drivers for the establishment and composition of the sourdough lactic acid bacteria biota. Int. J. Food Microbiol. 239 (2016), 3–18.
27. Gobbetti, M., Pontonio, E., Filannino, P., Rizzello, C.G., De Angelis, M., Di Cagno, R., How to improve the gluten-free diet: the state of the art from a food science perspective. Food Res. Int. 110 (2017), 22–32.
28. Goñi, I., Díaz-Rubio, M.E., Pérez-Jiménez, J., Saura-Calixto, F., Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages. Food Res. Int. 42 (2009), 840–846.
29. Gupta, M., Abu-Ghannam, N., Gallaghar, E., Barley for brewing: characteristic changes during malting, brewing and applications of its by-products. Compr. Rev. Food Sci. F. 9 (2010), 318–328.
30. Hagerman, A.E., Acid buthanol assay for proanthocyanidins. Hagerman, A.E., (eds.) The Tannin Handbook, 2002, Miami University, Oxford www.users.muohio.edu/hagermae/.
31. Haglund, Å., Johansson, L., Dahlstedt, L., Sensory evaluation of wholemeal bread from ecologically and conventionally grown wheat. J. Cereal Sci. 27 (1998), 199–207.
32. Helmalatha, S., Platel, K., Srinivasan, K., Influence of germination and fermentation on bioaccessability of zinc and iron from food grains. Eur. J. Clin. Nutr. 61 (2007), 342–348.
33. Hung, P.V., Maeda, T., Yamamoto, S., Morita, N., Effects of germination on nutritional composition of waxy wheat. J. Sci. Food Agric. 92 (2012), 667–672.
34. Katina, K., Liukkonen, K.H., Kaukovirtanorja, A., Adlercreutz, H., Heinonen, S.M., Lampi, A.M., Pihlava, J.M., Poutanen, K., Fermentation-induced changes in the nutritional value of native or germinated rye. J. Cereal Sci. 46 (2007), 348–355.
35. Kaukovirta-Norja, A., Wilhelmson, A., Poutanen, K., Germination: a means to improve the functionality of oat. Agric. Food Sci. 13 (2004), 100–112.
36. Khattab, R.Y., Arntfield, S.D., Nutritional quality of legume seeds as affected by some physical treatments 2. Antinutritional factors. LWT- Food Sci. Technol. 42 (2009), 1113–1118.
37. Koehler, P., Hartmann, G., Wieser, H., Rychlik, M., Changes of folates, dietary fiber, and proteins in wheat as affected by germination. J. Agric. Food Chem. 55 (2007), 4678–4683.
38. Kuo, Y.H., Rozan, P., Lambein, F., Frias, J., Vidal-Valverde, C., Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. Food Chem. 86 (2004), 537–545.
39. Laitila, A., Wilhelson, A., Kotaviita, E., Olkku, J., Home, S., Juvonen, R., Yeasts in an industrial malting ecosystem. J. Ind. Microbiol. Biotechnol. 33 (2006), 953–966.
40. Mäkinen, O.E., Arendt, E.K., Nonbrewing applications of malted cereals, pseudocereals, and legumes: a review. J. Am. Soc. Brew. Chem. 73 (2015), 223–227.
41. McGirr, C., McEvoy, C.T., Woodside, J.V., Vegetarian and vegan diets: weighing the claims. McEvoy, C.T., Woodside, J.V., (eds.) Nutrition Guide for Physicians and Related Healthcare Professionals, 2017, Humana Press, Cham, 203–212.
42. Minervini, F., Celano, G., Lattanzi, A., Tedone, L., De Mastro, G., Gobbetti, M., De Angelis, M., Lactic acid bacteria in durum wheat flour are endophytic components of the plant during its entire life cycle. Appl. Environ. Microbiol. 81 (2015), 6736–6748.
43. Mubarak, A.E., Nutritional composition and antinutritional factors of mung bean seeds (Phaseolus aureus) as affected by some home traditional processes. Food Chem. 89 (2005), 489–495.
44. Nelson, K., Stojanovska, L., Vasiljevic, T., Mathai, M., Germinated grains: a superior whole grain functional food?. Can. J. Physiol. Pharmacol. 91 (2013), 429–441.
45. Nionelli, L., Curri, N., Curiel, J.A., Di Cagno, R., Pontonio, E., Cavoski, I., Gobbetti, M., Rizzello, C.G., Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation. Food Microbiol. 44 (2014), 96–107.
46. Nionelli, L., Montemurro, M., Pontonio, E., Verni, M., Gobbetti, M., Rizzello, C.G., Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. Int. J. Food Microbiol. 279 (2018), 14–25.
47. Norton, G., Proteinase inhibitors. Mello, J.P.F.D., Duffus, C.M., Duffus, J.H., (eds.) Toxic Substances in Crop Plants, 1991, The Royal Society of Chemistry, Cambridge, 68–106.
48. Rizzello, C.G., Nionelli, L., Coda, R., De Angelis, M., Gobbetti, M., Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ. Food Chem. 119 (2010), 1079–1089.
49. Rizzello, C.G., Nionelli, L., Coda, R., Di Cagno, R., Gobbetti, M., Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread. Eur. Food Res. Technol. 230 (2010), 645–654.
50. Rizzello, C.G., Nionelli, L., Coda, R., Gobbetti, M., Synthesis of the cancer preventive peptide lunasin by lactic acid bacteria during sourdough fermentation. Nutr. Cancer 64 (2012), 111–120.
51. Rizzello, C.G., Lorusso, A., Montemurro, M., Gobbetti, M., Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread. Food Microbiol. 56 (2016), 1–13.
52. Roger, T., Ngouné Léopold, T., Carl Moses Funtong, M., Nutritional properties and antinutritional factors of corn paste (Kutukutu) fermented by different strains of lactic acid bacteria. Int. J. Food Sci. Nutr., 2015, 502910 https://doi.org/10.1155/2015/502910.
53. Sangronis, E., Machado, C.J., Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan. LWT- Food Sci. Technol. 40 (2007), 116–120.
54. Shimelis, E.A., Rakshit, S.K., Effect of processing on antinutrients and in vitro protein digestibility of kidney bean (Phaseolus vulgaris L.) varieties grown in East Africa. Food Chem. 103 (2007), 161–172.
55. Singh, A.K., Rehal, J., Kaur, A., Jyot, G., Enhancement of attributes of cereals by germination and fermentation: a review. Crit. Rev. Food Sci. Nutr. 55 (2015), 1575–1589.
56. Slavin, J., Tucker, M., Harriman, C., Jonnalagadda, S.S., Whole grains: definition, dietary recommendations, and health benefits. Cereal Foods World. 58 (2013), 191–198.
57. Slinkard, K., Singleton, V.L., Total phenol analysis: automation and comparison with manual methods. Am. J. Enol. Vitic. 28 (1977), 49–55.
58. Sripriya, G., Antony, U., Chandra, T.S., Changes in carbohydrate, free amino acids, organic acids, phytate and HCl extractability of minerals during germination and fermentation of finger millet (Eleusine coracana). Food Chem. 58 (1997), 345–350.
59. Starzyńska-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. 61 (2011), 245–249.
60. Tian, B., Xie, B., Shi, J., Wu, J., Caia, Y., Xu, T., Xue, S., Deng, Q., Physicochemical changes of oat seeds during germination. Food Chem. 119 (2010), 1195–1200.
61. Valencia, S., Svanberg, U., Sandberg, A.-S., Ruales, J., Processing of quinoa (Chenopodium quinoa, Willd): effects on in vitro iron availability and phytate hydrolysis. Int. J. Food Sci. Nutr. 50 (1999), 203–211.
62. Verni, M., Wang, C., Montemurro, M., De Angelis, M., Katina, K., Rizzello, C.G., Coda, R., Exploring the microbiota of faba bean. Front. Microbiol., 8, 2017, 2461.
63. Wang, T.L., Domoney, C., Hedley, C.L., Casey, R., Grusak, M.A., Can we improve the nutritional quality of legume seeds?. Plant Physiol. 131 (2003), 886–891.
64. Waters, D.M., Mauch, A., Coffey, A., Arendt, E.K., Zannini, E., Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review. Crit. Rev. Food Sci. Nutr. 55 (2015), 503–520.
65. Weiss, W., Vogelmeier, C., Gorg, A., Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma. Electrophoresis 14 (1993), 805–816.
66. Wong, T., Guin, C., Bottiglieri, T., Snead, O.C., GABA, γ-hydroxybutyric acid, and neurological disease. Ann. Neurol. 54 (2003), 3–12.
67. Yang, Y., Meier, F., Ann Lo, J., Yuan, W., Lee Pei Sze, V., Chung, H.J., Yuk, H.G., Overview of recent events in the microbiological safety of sprouts and new intervention technologies. Compr. Rev. Food Sci. F. 12 (2013), 265–280.
68. Zwietering, M.H., Jongeberger, I., Roumbouts, F.M., Van'’t Riet, K., Modelling of bacterial growth curve. Appl. Environ. Microbiol. 56 (1990), 1875–1881.