Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

Abstract

Biological processes of legumes may change their nutritional value of lipids, but there is no research on the fatty acid profile and their position distribution in fermented beverages obtained from germinated bean seeds. The present study aimed to determine the effect of fermentation by Lactobacillus strains on the fatty acid profile and their positional distribution in triacylglycerols of beverage obtained from germinated bean “Piękny Jaś Karłowy” (Phaseolus vulgaris) fermented by Lactobacillus strains. The population of lactobacilli (the pour plate method), pH, the fatty acid profile (gas chromatograph with a flame ionization detector), and the positional distribution of fatty acids in triacylglycerols (GC-FID) were determined before and after the fermentation of received beverages. The fermentation of beverages did not change the lactobacilli population (over 7 log10 CFU/g), but changed pH (to 4.7–3.7 or 5.8–5.6), fatty acid profile, and the positional distribution of fatty acids were observed. The fermentation process contributed to an increase in the share of palmitic, stearic, and oleic acids in the fatty acid profile compared to that in raw bean seeds. The fermentation processes changed the share of individual acids in positions sn–1 and sn–3 depending on Lactobacillus strain used. Compared to non-fermented beverages, in most fermented beverages, a lower share of palmitic and stearic acids, as well as a higher share of oleic acid in the sn–2 were observed.

Functional Fermented Beverage Prepared from Germinated White Kidney Beans (Phaseolus vulgaris L.)

“…The fat present in legumes does not contain cholesterol [34]. While examining the lipid profile of white bean seeds of the "Piękny Jaś Karłowy" variety, Ziarno et al [36] showed that the dominant fatty acid was linolenic acid (C18:2 n-6c), amounting to 39.23% of the total pool. Other unsaturated acids present in significant amounts were α-linolenic acid (23.23% of all fatty acids) and oleic acid (17.58% of all fatty acids).…”

“…Significant differences have been observed in the distribution of fatty acids in TAGs depending on the variety of beans and other legume seeds [33,37,38,40,41]. In his diploma thesis, Ziarno et al [36] described the positional distribution of fatty acids in the TAG molecules in the lipids of bean seeds of the "Piękny Jaś Karłowy" variety (Table 1). Ryan et al [37] determined the content of α-linolenic, linoleic, and oleic acids in kidney beans to be, respectively, 45.69%, 26.04%, and 11.97% of all fatty acids.…”

“…Germination is one of the most important and effective processes that can improve the nutritional value of seeds, by increasing the content of certain nutrients (e.g., proteins or polyphenols) or eliminating undesirable components (e.g., trypsin inhibitors, stachyose, raffinose) [10,12,36,68]. During this process, all lipolytic, amylolytic, and proteolytic enzymes are activated, which catalyze the breakdown of storage substances, respiratory processes, and the synthesis of macromolecular compounds needed for the growing parts of the embryo [69].…”

“…The lipid content and fatty acid profile of legume seeds, including bean seeds, also change during the germination process [36,71,72]. Frias et al [68] found that the germination process carried out for 9 days led to an increase in the inhibition of lipid oxidation.…”

“…Frias et al [68] found that the germination process carried out for 9 days led to an increase in the inhibition of lipid oxidation. On the other hand, Ziarno et al [36] showed that in the bean seeds of the "Piękny Jaś Karłowy" variety, the germination process significantly reduced the oxidative stability of the fat isolated from the seeds. Compared to raw beans, the researcher recorded an almost fourfold reduction in the time of oxidation.…”