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pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances

AuthorsBautista-Expósito, Sara; Peñas, Elena ; Silván, José Manuel ; Frías, Juana ; Martínez Villaluenga, Cristina
pH-controlled fermentation
Metabolic syndrome
Phenolic compounds
Issue Date2018
CitationFood Chemistry 248: 262-271 (2018)
AbstractLentil fermentation has a promising potential as a strategy for development of multifunctional ingredients targeting metabolic syndrome (MetS). Response surface methodology was applied to optimize lentil fermentation and study their effects on generation of peptides, soluble phenolics and bioactivities. Fermentation using Lactobacillus plantarum and Savinase® 16 L was carried out at different pHs (6.5-8.5) and times (5.5-30 h). Analysis of variance was performed to evaluate linear, quadratic and interaction effects between fermentation parameters. pH positively affected peptides, soluble phenolic compounds and antioxidant activity whereas a negative impact in lipase inhibitory activity was observed (p<0.0001). Time showed positive effect on proteolysis and negatively affected angiotensin I-converting enzyme inhibitory activity of fermented lentil (p<0.0001). Multivariate optimization led to high levels of peptides, soluble phenolics and bioactivity of fermented lentil at pH 8.5 and 11.6 h. In conclusion, this study might contribute to the development of functional ingredients from lentil for MetS management.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2017.12.059
Identifiersdoi: 10.1016/j.foodchem.2017.12.059
issn: 0308-8146
Appears in Collections:(ICTAN) Artículos
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