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Combination of fermentation and enzymatic hydrolysis enhances the release of lentil bioactive compounds with potential protective effects against the metabolic syndrome

AuthorsBautista-Expósito, Sara; Peñas, Elena ; Silván, José Manuel ; Dueñas, Montserrat; Frías, Juana ; Martínez Villaluenga, Cristina
Issue Date2017
CitationEuroFoodChem XIX Conference (2017)
AbstractMetabolic syndrome (MetS) is as a constellation of cardiovascular risk factors including abdominal obesity, hyperglycemia, dyslipidemia and hypertension. Legumes contain peptides and phenolic compounds able to inhibit enzymes [angiotensin-converting enzyme I (ACE), intestinal alfa-amylase (AMI), intestinal alfa-glucosidase (GLU) and pancreatic lipase (LIP)] that could ameliorate the progression of MetS. Fermentation and enzymatic hydrolysis are used to release peptides and bound phenolics from legume constituents increasing, therefore, their bioavailability and bioefficacy. The effect of applying both treatments at alkaline pH to produce legume ingredients with enhanced bioactivity has not been investigated yet. The objective was to compare total peptide and phenolic contents as well as bioactivity of soluble fractions obtained after submitting lentil flour to fermentation with Lactobacillus plantarum (LP), enzymatic hydrolysis with Savinase® (S) or combination of the aforementioned treatments (LP+S). All treatments were performed at 37ºC, pH 8.5 for 15 h. Non- soluble fraction of raw lentil flour was used as control. ACE, AMI, GLU and LIP inhibitory activities of soluble fractions were determined in vitro. Results indicated that LP+S and S showed similar peptide content, however, a higher peptide production was observed in these samples compared to LP and control. LP+S showed a higher total phenolic content compared to LP, S and control. Additionally, LP+S exhibited higher ACE (IC50=0.14 mg/mL) and GLU (IC50=0.83 mg/mL) inhibitory activities than LP and S. LP (2 mg/mL) showed more potent LIP inhibitory activity (40%) that LP+S (30%) and S (9%). AMI inhibitory activity was not detected in any case. Functional stability of LP+S to simulated gastrointestinal conditions was examined. Results indicated that bioactivities of LP+S remained after gastrointestinal digestion with the exception of LIP inhibitory activity. Fractionation by size exclusion chromatography was carried out to further identify the bioactive compounds present in LP+S. A total of 6 fractions were collected and tested using the aforementioned enzymatic inhibition assays. Fraction II was the most active inhibiting ACE while also exhibited GLU and LIP inhibitory activities. The analysis by HPLC-ESI-MS/MS of fraction II allowed the identification of 31 peptides and 7 phenolic compounds (5 flavonoids and 2 gallic derivatives). In conclusion, combination of alkaline fermentation and enzymatic hydrolysis produces lentil soluble fractions containing bioactive peptides and phenolic compounds with enhanced inhibitory activities against key enzymes with potential to reduce cardiovascular risk factors involved in MetS. This study also highlights the potential of lentil as raw material for the production of food ingredients and nutraceutics with bioactive properties.
DescriptionResumen del póster presentado a la EuroFoodChem XIX Conference, celebrada en Budapest (Hungria) del 4 al 6 de octubre de 2017.
Appears in Collections:(ICTAN) Comunicaciones congresos
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