1
|
Shi D, Stone AK, Jafarian Z, Liu E, Xu C, Bhagwat A, Lu Y, Gao P, Polley B, Bhowmik P, Rajagopalan N, Tanaka T, Korber DR, Nickerson MT. Submerged fermentation of lentil protein isolate and its impact on protein functionality, nutrition, and volatile profiles. J Food Sci 2024. [PMID: 38767939 DOI: 10.1111/1750-3841.17111] [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: 12/06/2023] [Revised: 04/09/2024] [Accepted: 04/24/2024] [Indexed: 05/22/2024]
Abstract
Fermentation of pulses as a clean processing technique has been reported to have a favorable impact on the functional and nutritional quality of the starting materials. Compared to commonly fermented pulses such as peas and chickpeas, limited information is available on the effect of fermentation on lentils, especially when using a high protein isolate (>80% protein) as compared to seeds or flours. Therefore, in the present work, lentil protein isolate was used as a feedstock for submerged fermentation with Aspergillus niger, Aspergillus oryzae, or Lactobacillus plantarum. After 48 h, the samples showed increased protein content with enhanced solubility and oil-holding capacity. Controlled fermentation, as opposed to spontaneous fermentation, maintained the high foaming capacity; however, all fermented samples had lower foam and emulsion stabilizing properties and reduced water-holding capacity compared to the control. The fermented proteins were also less digestible, possibly due to an increase in phenolics and saponins. New volatile compounds were identified in fermented samples that show promise for improved sensory attributes. Significant differences were observed in specific quality attributes depending on the microbial strain used. Further research is required to better understand the fermentative metabolism of microbial communities when provided high-protein lentil ingredients as growth substrates. PRACTICAL APPLICATION: Fermented lentil protein isolate has promising flavor profiles that may improve its sensory properties for food application.
Collapse
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Andrea K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Zahra Jafarian
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Enyu Liu
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Caishuang Xu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Aarti Bhagwat
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Yuping Lu
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Peng Gao
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Brittany Polley
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Pankaj Bhowmik
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
| | - Nandhakishore Rajagopalan
- National Research Council Canada, Saskatoon, Saskatchewan, Canada
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Takuji Tanaka
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Darren R Korber
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| |
Collapse
|
2
|
Shrivastava N, Ananthanarayan L. Use of the backslopping method for accelerated and nutritionally enriched idli
fermentation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2081-7. [PMID: 25242581 DOI: 10.1002/jsfa.6923] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2014] [Revised: 09/15/2014] [Accepted: 09/15/2014] [Indexed: 05/18/2023]
Affiliation(s)
- Neha Shrivastava
- Food Engineering & Technology Department; Institute of Chemical Technology; Nathalal Parekh Marg, Matunga Mumbai 400019 Maharashtra India
| | - Laxmi Ananthanarayan
- Food Engineering & Technology Department; Institute of Chemical Technology; Nathalal Parekh Marg, Matunga Mumbai 400019 Maharashtra India
| |
Collapse
|
3
|
Ng'ong'ola-Manani TA, Østlie HM, Mwangwela AM, Wicklund T. Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean-maize blends. Food Sci Nutr 2014; 2:768-85. [PMID: 25493196 PMCID: PMC4256583 DOI: 10.1002/fsn3.171] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2014] [Revised: 08/07/2014] [Accepted: 08/07/2014] [Indexed: 11/24/2022] Open
Abstract
The effect of natural and lactic acid bacteria (LAB) fermentation processes on metabolite changes in pastes of soybeans and soybean-maize blends was studied. Pastes composed of 100% soybeans, 90% soybeans and 10% maize, and 75% soybeans and 25% maize were naturally fermented (NFP), and were fermented by lactic acid bacteria (LFP). LAB fermentation processes were facilitated through back-slopping using a traditional fermented gruel, thobwa as an inoculum. Naturally fermented pastes were designated 100S, 90S, and 75S, while LFP were designated 100SBS, 90SBS, and 75SBS. All samples, except 75SBS, showed highest increase in soluble protein content at 48 h and this was highest in 100S (49%) followed by 90SBS (15%), while increases in 100SBS, 90S, and 75S were about 12%. Significant (P < 0.05) increases in total amino acids throughout fermentation were attributed to cysteine in 100S and 90S; and methionine in 100S and 90SBS. A 3.2% increase in sum of total amino acids was observed in 75SBS at 72 h, while decreases up to 7.4% in 100SBS at 48 and 72 h, 6.8% in 100S at 48 h and 4.7% in 75S at 72 h were observed. Increases in free amino acids throughout fermentation were observed in glutamate (NFP and 75SBS), GABA and alanine (LFP). Lactic acid was 2.5- to 3.5-fold higher in LFP than in NFP, and other organic acids detected were acetate and succinate. Maltose levels were the highest among the reducing sugars and were two to four times higher in LFP than in NFP at the beginning of the fermentation, but at 72 h, only fructose levels were significantly (P < 0.05) higher in LFP than in NFP. Enzyme activities were higher in LFP at 0 h, but at 72 h, the enzyme activities were higher in NFP. Both fermentation processes improved nutritional quality through increased protein and amino acid solubility and degradation of phytic acid (85% in NFP and 49% in LFP by 72 h).
Collapse
Affiliation(s)
- Tinna Austen Ng'ong'ola-Manani
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesP.O. Box 5003, 1430, Ås, Norway
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, P.O. Box 219, Lilongwe, Malawi
| | - Hilde Marit Østlie
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesP.O. Box 5003, 1430, Ås, Norway
| | - Agnes Mbachi Mwangwela
- Department of Food Science and Technology, Lilongwe University of Agriculture and Natural ResourcesBunda College Campus, P.O. Box 219, Lilongwe, Malawi
| | - Trude Wicklund
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life SciencesP.O. Box 5003, 1430, Ås, Norway
| |
Collapse
|
4
|
Starzyńska-Janiszewska A, Stodolak B, Mickowska B. 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 2014; 94:359-366. [PMID: 24037686 DOI: 10.1002/jsfa.6385] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2012] [Revised: 08/28/2013] [Accepted: 09/10/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Tempeh is a traditional Indonesian food of high nutritional quality obtained by fungal fermentation of dehulled, soaked and cooked legumes. The aim of this research was to study the effect of Lactobacillus plantarum DSM 20174 activity on selected parameters of tempeh made from unhulled seeds of common bean (Phaseolus vulgaris). Lactobacillus plantarum cells were applied during soaking of seeds (submerged fermentation) or during solid state fermentation with Rhizopus microsporus var. chinensis (co-cultivation). RESULTS Tempeh obtained from common beans contained 200 g kg⁻¹ protein of 34% in vitro bioavailability. Fungal fermentation caused decomposition of raffinose, stachyose and verbascose levels in seeds, on average by 93, 84 and 73% respectively. Enhanced antiradical (DPPH•, ABTS•+) capacity was accompanied by increased soluble phenol content. Application of Lactobacillus in the fermentation procedure increased tempeh protein and in vitro protein bioavailability by 18 and 17% respectively. Mixed culture tempeh contained lower levels of stachyose (25%), verbascose (64%) and condensed tannins (20%). Co-cultivation enhanced both DPPH•-scavenging activity and antioxidant capacity. CONCLUSION The application of Lactobacillus in most cases improved the nutritional parameters of tempeh from unhulled common beans. It may also be recommended to obtain products with diverse antioxidant properties as compared with fungal fermentation alone.
Collapse
Affiliation(s)
- Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, PL-31-149, Kraków, Poland
| | | | | |
Collapse
|
5
|
PRINYAWIWATKUL W, EITENMILLER RR, BEUCHAT LR, McWATTERS KH, PHILLIPS RD. Cowpea Flour Vitamins and Trypsin Inhibitor Affected by Treatment and Fermentation with Rhizopus microsporus. J Food Sci 1996. [DOI: 10.1111/j.1365-2621.1996.tb10928.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
6
|
Abstract
There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors and lectins. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectin, by virtue of its ability to bind to glycoprotein receptors on the epithelial cells lining the intestinal mucosa, inhibits growth by interfering with the absorption of nutrients. Of lesser significance are the antinutritional effects produced by relatively heat stable factors, such as goitrogens, tannins, phytoestrogens, flatus-producing oligosaccharides, phytate, and saponins. Other diverse but ill-defined factors appear to increase the requirements for vitamins A, B12, D, and E. The processing of soybeans under severe alkaline conditions leads to the formation of lysinoalanine, which has been shown to damage the kidneys of rats. This is not generally true, however, for edible soy protein that has been produced under milder alkaline conditions. Also meriting consideration is the allergenic response that may sometimes occur in humans, as well as calves and piglets, on dietary exposure to soybeans.
Collapse
Affiliation(s)
- I E Liener
- Department of Biochemistry, College of Biological Sciences, University of Minnesota, St. Paul 55108-1022
| |
Collapse
|
7
|
Hachmeister KA, Fung DY. Tempeh: a mold-modified indigenous fermented food made from soybeans and/or cereal grains. Crit Rev Microbiol 1993; 19:137-88. [PMID: 8267862 DOI: 10.3109/10408419309113527] [Citation(s) in RCA: 95] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
A variety of indigenous fermented foods exist today; however, tempeh has been one of the most widely accepted and researched mold-modified fermented products. Tempeh is a traditional fermented food made from soaked and cooked soybeans inoculated with a mold, usually of the genus Rhizopus. After fermentation has occurred, the soybeans are bound together into a compact cake by dense cottony mycelium. An important function of the mold in the fermentation process is the synthesis of enzymes, which hydrolyze soybean constituents and contribute to the development of a desirable texture, flavor, and aroma of the product. Enzymatic hydrolysis also may decrease or eliminate antinutritional constituents; consequently, the nutritional quality of the fermented product may be improved. Current technology and new scientific advancements have enabled researchers to examine specific strains of Rhizopus and new substrates such as cereal grains. Because Kansas produces numerous cereal grains, production of a fermented tempeh-like product using wheat, sorghum (milo), oats, rye, barley, corn, and triticale is a definite possibility for generating a Kansas Value-Added Product. In this study, several different tempeh-like products were produced using various cereal grains inoculated with Rhizopus oligosporus NRRL 2549 or R. oligosporus NRRL 2710. Grains used included hard red winter wheat, triticale, yellow sorghum (milo), and red sorghum (milo). The grain source as well as the strain of R. oligosporus used influenced the product's appearance, flavor, and patty integrity. Results showed that R. oligosporus NRRL 2549 produced more mycelium at a more rapid rate than did the R. oligosporus NRRL 2710 strain. The combination of red sorghum and R. oligosporus NRRL 2549 yielded a product with good patty texture, aroma, and appearance. Furthermore, the red sorghum fermented product was well suited for slicing. On the other hand, yellow sorghum inoculated with either R. oligosporus NRRL 2549 or R. oligosporus NRRL 2710 failed to produce an organoleptically suitable product. Triticale also was found to be an unacceptable substrate for the production of a tempeh-like product. Although the fermented wheat product had a desirable aroma and flavor, it lacked patty integrity and crumbled when sliced. Further research is needed to evaluate the economic significance and industrial applications of these tempeh-like products.
Collapse
Affiliation(s)
- K A Hachmeister
- Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506
| | | |
Collapse
|
8
|
Davey CL, Pe�aloza W, Kell DB, Hedger JN. Real-time monitoring of the accretion of Rhizopus oligosporus biomass during the solid-substrate tempe fermentation. World J Microbiol Biotechnol 1991; 7:248-59. [DOI: 10.1007/bf00328998] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/1990] [Accepted: 11/19/1990] [Indexed: 11/24/2022]
|
9
|
|
10
|
Abstract
Cereal grains form a major source of dietary nutrients for all people, particularly those in the developing countries. However, compared with animal foods, nutritional quality of cereal grains is inferior due to lower protein content, deficiency of certain essential amino acids, lower protein and starch availabilities, and the presence of some antinutritional factors. Fermentation of cereals for a limited period of time improves amino acid composition and vitamin content, increases protein and starch availabilities, and lowers the levels of antinutrients. In this review, the available literature concerning the nutritional improvement of cereals by fermentation has been compiled and is critically analyzed. The traditional foods prepared by fermentation of cereals in different parts of the world are briefly described and future research needs to improve their nutritional contribution are addressed.
Collapse
Affiliation(s)
- J K Chavan
- Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India
| | | |
Collapse
|
11
|
Rackis JJ, Wolf WJ, Baker EC. Protease inhibitors in plant foods: content and inactivation. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1986; 199:299-347. [PMID: 3541509 DOI: 10.1007/978-1-4757-0022-0_19] [Citation(s) in RCA: 64] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
12
|
ROOZEN JP, GROOT J. ELECTROPHORESIS AND ASSAY OF TRYPSIN INHIBITORS IN DIFFERENT STAGES OF TEMPE PRODUCTION. J Food Biochem 1985. [DOI: 10.1111/j.1745-4514.1985.tb00337.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
13
|
Trypsin inhibitor activity of conventional foods which are part of the British diet and some soya products. ACTA ACUST UNITED AC 1981. [DOI: 10.1007/bf01094038] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
14
|
Wang HL, Swain EW, Wallen LL, Hesseltine CW. Free fatty acids identified as antitryptic factor in soybeans fermented by Rhizopus oligosporus. J Nutr 1975; 105:1351-5. [PMID: 1171938 DOI: 10.1093/jn/105.10.1351] [Citation(s) in RCA: 26] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Abstract
The trypsin-inhibitory activity observed in cooked soybeans fermented by Rhizopus oligosporus (fungus used in tempeh fermentation) has been examined. The active compounds have now been isolated by ethanol extraction and thin-layer chromatography and have been identified as free fatty acids by infrared spectroscopy and gas-liquid chromatography. Oleic, lineoleic, and linolenic acids are primarily responsible for the increased trypsin-inhibiting activity of cooked soybeans after fermentation. The free fatty acids are liberated from oil in the soybeans by fungal lipase, and they differ from other reported soybean trypsin inhibitors that are protein in nature. Free fatty acids have been previously reported to inhibit various enzymes, such as glycolytic, glyconeogenic, lipogenic, and also proteolytic. Their effect appears to be a nonspecific type of inhibition. Further studies are required to determine their physiological relevance, if any.
Collapse
|
15
|
|