Cargando…

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough

Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicat...

Descripción completa

Detalles Bibliográficos
Autores principales: Pejcz, Ewa, Lachowicz-Wiśniewska, Sabina, Nowicka, Paulina, Wojciechowicz-Budzisz, Agata, Spychaj, Radosław, Gil, Zygmunt
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306408/
https://www.ncbi.nlm.nih.gov/pubmed/34299468
http://dx.doi.org/10.3390/molecules26144193
_version_ 1783727802041761792
author Pejcz, Ewa
Lachowicz-Wiśniewska, Sabina
Nowicka, Paulina
Wojciechowicz-Budzisz, Agata
Spychaj, Radosław
Gil, Zygmunt
author_facet Pejcz, Ewa
Lachowicz-Wiśniewska, Sabina
Nowicka, Paulina
Wojciechowicz-Budzisz, Agata
Spychaj, Radosław
Gil, Zygmunt
author_sort Pejcz, Ewa
collection PubMed
description Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.
format Online
Article
Text
id pubmed-8306408
institution National Center for Biotechnology Information
language English
publishDate 2021
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-83064082021-07-25 Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough Pejcz, Ewa Lachowicz-Wiśniewska, Sabina Nowicka, Paulina Wojciechowicz-Budzisz, Agata Spychaj, Radosław Gil, Zygmunt Molecules Article Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of L. plantarum-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both L. plantarum and L. casei contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation. MDPI 2021-07-10 /pmc/articles/PMC8306408/ /pubmed/34299468 http://dx.doi.org/10.3390/molecules26144193 Text en © 2021 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
Pejcz, Ewa
Lachowicz-Wiśniewska, Sabina
Nowicka, Paulina
Wojciechowicz-Budzisz, Agata
Spychaj, Radosław
Gil, Zygmunt
Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
title Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
title_full Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
title_fullStr Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
title_full_unstemmed Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
title_short Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
title_sort effect of inoculated lactic acid fermentation on the fermentable saccharides and polyols, polyphenols and antioxidant activity changes in wheat sourdough
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306408/
https://www.ncbi.nlm.nih.gov/pubmed/34299468
http://dx.doi.org/10.3390/molecules26144193
work_keys_str_mv AT pejczewa effectofinoculatedlacticacidfermentationonthefermentablesaccharidesandpolyolspolyphenolsandantioxidantactivitychangesinwheatsourdough
AT lachowiczwisniewskasabina effectofinoculatedlacticacidfermentationonthefermentablesaccharidesandpolyolspolyphenolsandantioxidantactivitychangesinwheatsourdough
AT nowickapaulina effectofinoculatedlacticacidfermentationonthefermentablesaccharidesandpolyolspolyphenolsandantioxidantactivitychangesinwheatsourdough
AT wojciechowiczbudziszagata effectofinoculatedlacticacidfermentationonthefermentablesaccharidesandpolyolspolyphenolsandantioxidantactivitychangesinwheatsourdough
AT spychajradosław effectofinoculatedlacticacidfermentationonthefermentablesaccharidesandpolyolspolyphenolsandantioxidantactivitychangesinwheatsourdough
AT gilzygmunt effectofinoculatedlacticacidfermentationonthefermentablesaccharidesandpolyolspolyphenolsandantioxidantactivitychangesinwheatsourdough