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Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product

The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This...

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Autores principales: Kahala, Minna, Ikonen, Iida, Blasco, Lucia, Bragge, Rina, Pihlava, Juha-Matti, Nurmi, Markus, Pihlanto, Anne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649981/
https://www.ncbi.nlm.nih.gov/pubmed/37959041
http://dx.doi.org/10.3390/foods12213922
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author Kahala, Minna
Ikonen, Iida
Blasco, Lucia
Bragge, Rina
Pihlava, Juha-Matti
Nurmi, Markus
Pihlanto, Anne
author_facet Kahala, Minna
Ikonen, Iida
Blasco, Lucia
Bragge, Rina
Pihlava, Juha-Matti
Nurmi, Markus
Pihlanto, Anne
author_sort Kahala, Minna
collection PubMed
description The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study’s aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean–oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product’s sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties.
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spelling pubmed-106499812023-10-26 Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product Kahala, Minna Ikonen, Iida Blasco, Lucia Bragge, Rina Pihlava, Juha-Matti Nurmi, Markus Pihlanto, Anne Foods Article The importance of cereals and pulses in the diet is widely recognized, and consumers are seeking for ways to balance their diet with plant-based options. However, the presence of antinutritional factors reduces their nutritional value by decreasing the bioavailability of proteins and minerals. This study’s aim was to select microbes and fermentation conditions to affect the nutritional value, taste, and safety of products. Single lactic acid bacteria (LAB) strains that reduce the levels of antinutrients in faba bean and pea were utilized in the selection of microbes for two starter mixtures. They were studied in fermentations of a faba bean–oat mixture at two temperatures for 24, 48, and 72 h. The levels of antinutrients, including galacto-oligosaccharides and pyrimidine glycosides (vicine and convicine), were determined. Furthermore, a sensory evaluation of the fermented product was conducted. Fermentations with selected single strains and microbial mixtures showed a significant reduction in the content of antinutrients, and vicine and convicine decreased by up to 99.7% and 96.1%, respectively. Similarly, the oligosaccharides were almost completely degraded. Selected LAB mixtures were also shown to affect the product’s sensory characteristics. Microbial consortia were shown to perform effectively in the fermentation of protein-rich materials, resulting in products with improved nutritional value and organoleptic properties. MDPI 2023-10-26 /pmc/articles/PMC10649981/ /pubmed/37959041 http://dx.doi.org/10.3390/foods12213922 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kahala, Minna
Ikonen, Iida
Blasco, Lucia
Bragge, Rina
Pihlava, Juha-Matti
Nurmi, Markus
Pihlanto, Anne
Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
title Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
title_full Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
title_fullStr Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
title_full_unstemmed Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
title_short Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean–Oat Product
title_sort effect of lactic acid bacteria on the level of antinutrients in pulses: a case study of a fermented faba bean–oat product
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10649981/
https://www.ncbi.nlm.nih.gov/pubmed/37959041
http://dx.doi.org/10.3390/foods12213922
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