Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

Li, Songlin; Jin, Ziyi; Hu, Dianjie; Yang, Wei; Yan, Yongyong; Nie, Xiaobao; Lin, Jing; Zhang, Qingyu; Gai, Di; Ji, Yuxiang; Chen, Xiaoming

doi:10.1016/j.lwt.2020.109264

Cited by 96 publications

(78 citation statements)

References 44 publications

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“…На сегодняшний день существует большое количество методов и технологических приемов, изменяющих химический состав сои и позволяющих минимизировать концентрацию антипитательных веществ в сое, тем самым повышая ее пищевую ценность [12][13][14][15][16][17][18][19]. Эффективным действием инактивации трипсина считается термическая обработка зерна, при которой активность антипитательных соединений падает.…”

Section: Introductionunclassified

“…В то же время данный способ брожения приводит к снижению нежелательных соединений, таких как липоксигеназа, ингибитора трипсина и уреаза. Кроме этого, происходит увеличение содержания незаменимых аминокислот [18].…”

Section: Introductionunclassified

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Forming Soy Malt Quality with Organic Growth Promoters

Miller

Kiseleva

Arysheva

2021

Food Processing: Techniques and Technology

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Introduction. Soy is one of the most promising plant raw materials as it is rich in proteins and amino acids. However, its content of anti-nutritive compounds is too high to be used in food and beverage industry without precure. The research objective was to obtain soy-based malt with a high enzymatic activity, low content of anti-nutritional substances, and increased nutritional value. Study objects and methods. The study featured Far-Eastern soybean varieties and malt. It involved standard methods of quality control of raw materials, semi-finished products, and finished products of beer and alcohol industry, as well as the capillary electrophoresis, spectrophotometry, and potentiometry. Results and discussion. Germination of soybeans of all varieties contributed to the accumulation of hydrolytic enzymes and amino acids in the grain. The use of a complex of organic acids from the Krebs cycle at a concentration of 10–9 mol/dm3 at the soaking stage increased amylolytic, proteolytic, and lipoxygenase hydrolytic processes by 11, 22, and 12%, respectively. The level of urease, which correlates with the content of anti-nutritional substances, decreased by two times from the original level and was 0.4–0.5 units of pH. Germination stage fell down to 2.5–3 days, while the content of amino acids increased by 33–35% in comparison with unprocessed malt during soaking. Conclusion. The use of organic acids in soy malting improved the quality and technological indicators, increased the level of amino acids, and decreased the level of anti-nutritional substances, making soy malt suitable for beverage industry.

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Section: Introductionunclassified

Forming Soy Malt Quality with Organic Growth Promoters

Miller

Kiseleva

Arysheva

2021

Food Processing: Techniques and Technology

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“…Li et al. (2020) found an increase in the total amino acid content of fermented soybeans with Lactobacillus casei when compared to unfermented soybean flour, attributing to the action of proteases. The authors found that the proteins involved in the metabolism of carbohydrates, amino acids, nucleotides and lipidic, besides protein folding, proteolysis, detoxification by reactive oxygen species (ROS), translational stretching and initiation that participated in the respiration and germination processes, were affected by grain deterioration.…”

Section: Resultsmentioning

confidence: 99%

Effects of the intensification of soybean defects: Degradation metabolism of carbohydrates, organic acids, proteins, lipids, and phenolics

Ramos

Timm

Ferreira

et al. 2021

J. Food Process. Preserv.

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The objective was to evaluate the alterations in the metabolic profile and bioactive compounds of flour and oil from different damaged soybeans. Soybeans were classified and grouped as not defective, partially fermented, completely fermented, and burned soybeans. In the completely fermented soybeans, an increase in total amino acids (90.19%), total organic acids (12.43%), total secondary metabolism metabolites (49.53%), and vanillic acid (6,828.82%) was observed. The oil from completely fermented soybean showed an increase in lutein (53.97%), ɣ‐tocopherol (92.59%), and δ‐tocopherol (26.69%), when compared to not defective soybeans. There was an increase in the content of daidzein, genistein, and glycitein (aglycones) in the completely fermented soybeans. The flour and oil from defective soybeans showed alterations in metabolite content and could be utilized within the limits determined by the current legislation. Defective soybean can be beneficial due to the increase in bioactive compounds; however, these conditions can harbor contaminants and toxic molecules. Practical applications The quality of soybeans when used in the food industry is one of the main factors in processing, and the raw material must have adequate parameters for the specific soy‐based product. This study suggests that there is an increase in the concentration of some compounds that are interest in the food and pharmaceutical industries, according to the intensification of defects in soybeans. The application of these grains in the industry can be an alternative for other products.

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“…Most important, a remarkable increase in total hydrophobic free amino acids (glycine, alanine, valine, leucine, isoleucine, proline, phenylalanine, methionine, and tryptophan) was observed in F‐CGH (222.49 g kg −1 of protein) compared to MC‐CG (5.38 g kg −1 of protein) ( P > 0.05). Owing to their functional groups, these free hydrophobic amino acids have been reported to exhibit strong antioxidant activity 31 . The free hydrophobic amino acids are also known to facilitate the reachability of antioxidant peptides at the hydrophilic zone, 6 and F‐CGH had considerable amounts of the essential amino acids (200.24 g kg −1 of protein) that quality meat products should contain 12 …”

Section: Resultsmentioning

confidence: 99%

“…Results from DPPH and ABTS‐RSA suggested that fermentation beyond 18 h might not be necessary for the enhancement of antioxidant activity. Prolonged hydrolysis can result in a reduction in radical scavenging activity due to the degradation of antioxidant peptides into non‐antioxidant peptides 31 …”

Section: Resultsmentioning

confidence: 99%

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

Ali

Gullo

Kumar³

et al. 2020

J Sci Food Agric

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BACKGROUND The poultry industry is one of the fastest growing sectors, and it generates considerable quantities of chicken gizzards (CG) every day. However, due to their hard texture and high microbial load, and due to cultural beliefs, they are not preferred by consumers. Chicken gizzards are a substantial source of proteins, iron, and other nutrients, which can be used effectively to produce nutraceuticals, rich in peptides (antioxidants and antibacterial), bio‐iron, essential free amino acids, and fatty acids vital for human health. RESULTS Lactic acid fermentation of CG by Pediococcus acidilactici ATTC 8042 increased the antioxidant activity of 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), azino‐bis (3‐ethylbenzothiaziline‐6‐sulphonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) by up to 26 times compared with unfermented CG (P < 0.05). The amount of hydrolysis and solvents (ethanol and water) used for extracting protein hydrolysates significantly affected the antioxidant properties. Moreover, fermented CG showed a negligible reduction in bio‐iron (2–3%) compared with heat‐processed CG (85 °C for 15 min), in which bio‐iron was reduced by up to 20.3% (P < 0.05). The presence of unsaturated fatty acids such as C20:4 and C22:4 n‐6 indicated a low level of lipid oxidation. CONCLUSION Fermented CG, with its reasonably high antioxidant and antibacterial activity, together with a substantial amount of bio‐iron and other nutritional components can serve as a functional food or feed additive to reduce oxidative stress and to treat iron deficiency. © 2020 Society of Chemical Industry

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Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour

Cited by 96 publications

References 44 publications

Forming Soy Malt Quality with Organic Growth Promoters

Forming Soy Malt Quality with Organic Growth Promoters

Effects of the intensification of soybean defects: Degradation metabolism of carbohydrates, organic acids, proteins, lipids, and phenolics

Bioconservation of iron and enhancement of antioxidant and antibacterial properties of chicken gizzard protein hydrolysate fermented by Pediococcus acidilacticiATTC 8042

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