Effect of inoculated lactic acid fermentation on antinutritional and antiradical properties of grass pea (Lathyrus sativus 'Krab') flour

• Autorzy: Starzynska-Janiszewska A. , Stodolak B.
• Języki publikacji: EN

Abstrakty

EN

Grass pea fl our was subjected to fermentation induced with Lactobacillus plantarum (5% (v/v) and 10% (v/v) inoculum representing 109 cells/mL). Processing (24 h fermentation) resulted in reducing levels of β-N-oxalyl-L-α-β-diaminopropionic acid (β- ODAP) (by nearly 10%) and trypsin inhibitors (by about 30%) as compared to raw seeds. Effective elimination of inositol phosphates was observed, however, the products of phytate hydrolysis (myoinositol triphosphate – IP3 and myoinositol tetraphosphate – IP4) were not detected in fermented grass pea fl our. On the contrary, the amount of total phenolics distinctly increased, by 100% (5% (v/v) inoculum) and 200% (10% (v/v) inoculum). Antiradical activity (DPPH• assay) of fl our was partially improved due to bacterial fermentation. The fl our of better quality was obtained as a result of the fermentation with 5% (v/v) inoculum as compared to 10% (v/v) inoculum.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: 4
• Opis fizyczny: p.245-249,fig.,ref.

Twórcy

autor

Starzynska-Janiszewska A.

• Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 31-149 Krakow, Poland

autor

Stodolak B.

Bibliografia

• 1. Akalu G., Johansson G., Nair B.M., Effect of processing on the content of β-N-oxalyl-α,β-diaminopropionic acid (β-ODAP) in grass pea (Lathyrus sativus) seeds and fl our as determined by fl ow injection analysis. Food Chem., 1998, 62, 233–237.
• 2. Briggs C.J., Parreno N., Campbell C.G., Phytochemical assessment of Lathyrus species for the neurotoxic agent βN-oxalyl-L- -α,β-diaminopropionic acid. Planta Med., 1983, 47, 188–190.
• 3. Campbell C.G., Grass pea Lathyrus sativus L. 1997, International Plant Genetic Resources Institute.
• 4. Campbell C.G., Mehra R.B., Agrawal S.K., Chen Y.Z., Abd El Moniem A.M., Khawaja H.I.T., Yadov C.R., Tay J.U., Araya W.A., Current status and future strategy in breeding grasspea (Lathyrus sativus). Euphytica, 1994, 73, 167–175.
• 5. Doblado R., Frias J., Muñoz H., Vidal-Valverde C., Fermentation of Vigna sinensis var. carilla fl ours by natural microfl ora and Lactobacillus species. J. Food Protect., 2003, 66, 2313–2320.
• 6. Dueñas M., Fernández D., Hernándes T., Estrella I., Muñoz R., Bioactive phenolic compounds of cowpeas (Vigna sinensis L.). Modifi cations by fermentation with natural microfl ora and with Lactobacillus plantarum ATCC 14917. J. Sci. Food Agric., 2005, 85, 297–304.
• 7. Frias J., Vidal-Valverde C., Kozłowska H., Tabera J., Honke J., Hedley C.L., Natural fermentation of lentils. Infl uence of time, fl our concentration, and temperature on the kinetics of monosaccharides, disaccharide, and α-galactosides. J. Agric. Food Chem., 1996, 44, 579–584.
• 8. Granito M., Champ M., Guerra M., Frias J., Effect of natural and controlled fermentation on fl atus producing compounds of beans (Phaseolus vulgaris). 2001, in: 4th European Conference on Grain Legumes, 2001, Cracow, Poland, pp. 416–417.
• 9. Grela E.R., Studziński T., Matras J., Antinutritional factors in seeds of Lathyrus sativus cultivated in Poland. Lathyrus Lathyrism Newsletter, 2001, 2, 101–104.
• 10. Harland B.F., Oberleas D., Determination of phytic acid in fl our. Cereal Chem., 1979, 54, 827–832.
• 11. Ibrahim S.S., Habiba R.A., Shatta A.A., Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. Nahrung, 2002, 46, 92–95.
• 12. Kakade M.L., Rackis J.J., Mc Ghee J.E., Puski G., Determination of trypsin inhibitor activity of soy products: a collaborative analysis of an improved procedure. Cereal Chem., 1974, 51, 376–382.
• 13. Khetarpaul N., Chauchan B.M., Sequential fermentation of pearl millet by yeasts and lactobacilli - effect on the antinutrients and in vitro digestibility. Plant Food Hum. Nutr., 1991, 41, 321–327.
• 14. Krishna Ch., Solid-state fermentation – an overview. Crit. Rev. Biotechnol., 2005, 25, 1–30.
• 15. Kuo Y., Bau H., Quemener B., Khan J., Lambein F., Solid state fermentation of Lathyrus sativus seeds using Aspergillus oryzae and Rhizopus oligosporus sp. T-3 to eliminate the neurotoxin β-ODAP without loss of nutritional value. J. Sci. Food Agric., 1995, 69, 81–89.
• 16. Latta M., Eskin M., A simple and rapid colorimetric method for phytate determination. J. Agric. Food Chem., 1980, 28, 1313––1315.
• 17. McCue P., Shetty K., Phenolic antioxidant mobilization during yogurt production from soymilk using Kefi r cultures. Process Biochem., 2005, 40, 1791–1797.
• 18. Milczak M., Masłowski J., Variability and correlation of some features in fl at pea, a potential vegetable plant. Zeszyty Naukowe Akademii Rolniczej we Wrocławiu, 1993, 223, 341–346 (in Polish; English abstract).
• 19. Pekkarinen S.S., Stockmann H., Schwartz K., Heinonen M., Hopia A.I., Antioxidant activity and partitioning of phenolic acids in bulk and emulsifi ed methyl linoleate. J. Agric. Food Chem., 1999, 47, 3036–3043.
• 20. Srivastava S., Khokhar S., Effects of processing on the reduction of β-ODAP (β-N-oxalyl-L-2,3-diaminopropionic acid) and antinutrients of khesari dhal, Lathyrus sativus. J. Sci. Food Agric., 1996, 71, 50- 58.
• 21. Studziński T., Grela E.,. Antinutritional factors of the fl at pea (Lathyrus sativus L.) seeds and mechanisms of their actions. 1997, in: Międzynarodowe sympozjum naukowe. Lędźwian siewny- agrotechnika i wykorzystanie w żywieniu zwierząt i ludzi. Radom, 9–10 czerwca, pp. 72–79 (in Polish; English abstract).
• 22. Swain T., Hillis W.E., The phenolic constituents of Prunus domestica L. The quantitative analysis of phenolic constituents. J. Sci. Food Agric., 1959, 10, 63–68.
• 23. Troszyńska A., Honke J., Milczak M., Kozłowska H., Antinutritional substances in lentil (Lens culinaris) and everlasting pea (Lathyrus sativus) seeds. Pol. J. Food Nutr. Sci., 1993, 2/43, 49–54.
• 24. Tyczkowska K., Method estimating tannic acid level in sorghum seeds. Biuletyn Informacyjny Przemysłu Paszowego, 1977, 4, 40–45 (in Polish).
• 25. Yigzaw Y., Gorton N., Solomon T., Akalu G., Fermentation of seeds of teff (Eragrostis teff), grass pea (Lathyrus sativus) mixtures: aspects of nutrition and food safety. J. Agric. Food Chem., 2004, 52, 1163–1169.
• 26. Zamudio M., Gonzalez A., Medina J.A., Lactobacillus plantarum phytate activity due to non-specifi c acid phosphatase. Lett. Appl. Microbiol., 2001, 32, 181–184.

Uwagi

PL

Rekord w opracowaniu