Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour

This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 ◦C). Finally, fermented flours...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Cipollone, María Agustina, Abraham, Analía Graciela, Fontana, Ariel, Tironi, Valeria Anahí
Formato: Articulo
Lenguaje:Inglés
Publicado: 2024
Materias:
Química
yellow peas
natural fermentation
gastrointestinal digestion
antioxidant properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/167302
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-167302
record_format dspace
spelling I19-R120-10915-1673022024-06-14T20:09:13Z http://sedici.unlp.edu.ar/handle/10915/167302 Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour Cipollone, María Agustina Abraham, Analía Graciela Fontana, Ariel Tironi, Valeria Anahí 2024 2024-06-14T18:20:37Z en Química yellow peas natural fermentation gastrointestinal digestion antioxidant properties This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 ◦C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 ◦C (FF1); 2: 14.3% w/w, 24 h, 37 ◦C (FF2). The pH values decreased to 4.4–4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2–0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
yellow peas
natural fermentation
gastrointestinal digestion
antioxidant properties
spellingShingle Química
yellow peas
natural fermentation
gastrointestinal digestion
antioxidant properties
Cipollone, María Agustina
Abraham, Analía Graciela
Fontana, Ariel
Tironi, Valeria Anahí
Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
topic_facet Química
yellow peas
natural fermentation
gastrointestinal digestion
antioxidant properties
description This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 ◦C). Finally, fermented flours (FFs) were obtained in a bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30 ◦C (FF1); 2: 14.3% w/w, 24 h, 37 ◦C (FF2). The pH values decreased to 4.4–4.7, with a predominance of lactic acid bacteria. As in the fermentations in tubes, an increment in the proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a decrease in their solubility, an increase in <2 kDa peptides, and an increase in the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions after fermentation were demonstrated. Also, fermentation increased the proteolysis degree after simulated gastrointestinal digestion (SGID, COST-INFOGEST) with respect to the non-fermented flour digests, with some differences in the molecular composition of the different digests. ORAC and Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for >4 kDa, as well as for some fractions in the ranges 2–0.3 kDa and <0.10 kDa. Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but some phenolic acids increased with respect to the flour. Fermentation in condition 2 was considered the most appropriate to obtain a functional antioxidant ingredient.
format Articulo
Articulo
author Cipollone, María Agustina
Abraham, Analía Graciela
Fontana, Ariel
Tironi, Valeria Anahí
author_facet Cipollone, María Agustina
Abraham, Analía Graciela
Fontana, Ariel
Tironi, Valeria Anahí
author_sort Cipollone, María Agustina
title Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
title_short Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
title_full Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
title_fullStr Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
title_full_unstemmed Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
title_sort autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
publishDate 2024
url http://sedici.unlp.edu.ar/handle/10915/167302
work_keys_str_mv AT cipollonemariaagustina autochthonousfermentationasameanstoimprovethebioaccessibilityandantioxidantactivityofproteinsandphenoliccompoundsofyellowpeaflour
AT abrahamanaliagraciela autochthonousfermentationasameanstoimprovethebioaccessibilityandantioxidantactivityofproteinsandphenoliccompoundsofyellowpeaflour
AT fontanaariel autochthonousfermentationasameanstoimprovethebioaccessibilityandantioxidantactivityofproteinsandphenoliccompoundsofyellowpeaflour
AT tironivaleriaanahi autochthonousfermentationasameanstoimprovethebioaccessibilityandantioxidantactivityofproteinsandphenoliccompoundsofyellowpeaflour
_version_ 1807223480220909568

Ejemplares similares