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Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil

AuthorsBautista-Expósito, Sara; Martínez Villaluenga, Cristina ; Dueñas, Montserrat; Silván, José Manuel ; Frías, Juana ; Peñas, Elena
pH-controlled fermentation
Lactobacillus plantarum
Metabolic syndrome
Issue Date2018
CitationJournal of Functional Foods 48: 9-18 (2018)
AbstractThis work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 748 combined with Savinase-hydrolysis (LPHS) for producing multifunctional lentil ingredients targeted for metabolic syndrome (MetS) relieving. LPHS process was compared with L. plantarum-fermentation (LP) and Savinase-hydrolysis (HS), applied separately. LPHS soluble fraction exhibited higher peptides, p-hydroxybenzoic acid, flavonols, antioxidant (400.74 mM TE/g), angiotensin I-converting enzyme (ACE) (95.43%) and α-glucosidase-inhibitory activities (40.55 and 25.03% for maltase and sacarase activities, respectively) than LP and HS. L. plantarum was responsible for the phenolic profile changes and sucrase inhibitory activity of LPHS while Savinase contributed to peptides release and ACE and maltase inhibitory and antioxidant activities. The most active LPHS fraction contained 3 peptides with potential biological activity and flavonoids and phenolic acids. LPHS simulated gastrointestinal digestion enhanced its peptides, phenolics, ACE-inhibitory and antioxidant activities. This study opens new opportunities regarding the production of lentil-multifunctional ingredients for MetS management.
Publisher version (URL)https://doi.org/10.1016/j.jff.2018.06.019
Identifiersdoi: 10.1016/j.jff.2018.06.019
issn: 1756-4646
e-issn: 2214-9414
Appears in Collections:(ICTAN) Artículos
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