Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with <i>Pediococcus pentosaceus</i> strains

Bartkienė, Elena; Šakienė, Vytautė; Bartkevičs, Vadims; Juodeikienė, Gražina; Lėlė, Vita; Wiacek, Claudia; Braun, Peggy G.

doi:10.1111/ijfs.13775

Cited by 8 publications

(16 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Besides the supplementation of EAAs, the availability of NEAAs is also important (Brestenský et al ., ). Fermentation increases the content of free AAs in legumes (Bartkiene et al ., ,b,c), and the free AA profile provides information about the protein parameters closely associated with its nutritional value. EAAs play important roles in the body.…”

Section: Resultsmentioning

confidence: 99%

“…The methods used for the in vitro protein digestibility (Lqari et al ., ), TPC in fermented lupine samples (Vaher et al ., ) and DPPH free radical scavenging activity of samples (Zhu et al ., ), are detailed in Bartkiene et al . (,b,c).…”

Section: Methodsmentioning

confidence: 99%

“…The GRAS (generally recognised as safe) status of LAB makes these microorganisms highly attractive in biodegradation. The modification of protein properties using fermentation technologies is attractive (Bartkiene et al ., ,b,c; Cizeikiene et al ., ); however, the ability of LAB to decarboxylate AAs can lead to the formation of BAs. The amount and type of BAs formed in fermented food products are influenced by many factors, and although low levels of BAs in food are not considered a serious risk when consumed in excessive amounts, they can cause severe toxicological effects (Shukla et al ., ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Perspectives of lupine wholemeal protein and protein isolates biodegradation

Bartkienė

Šakienė

Lėlė

et al. 2018

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary Lupine (Lupinus angustifolius L.) protein (in wholemeal and protein isolates) was biodegraded using Pediococcus acidilactici in submerged and solid‐state fermentation conditions. The changes in the molecular weight of lupine protein fractions, amino acid (AA) profile, biogenic amine formation, antimicrobial and antioxidant properties, and protein digestibility in vitro and in vivo (in Wistar rats) were evaluated. After biotreatment, lower molecular weight peptides (from 10 to 20 kDa) were established, and the free AA content increased. Biodegradation improved the antioxidant properties, modulated the antimicrobial properties, and led to higher in vitro and in vivo digestibility and functionality of the lupine in treated rats (significant increase in body weight of Wistar rats, and increased acetic acid concentration and lowered Escherichia coli count in the caecum). Overall, the biodegradation of lupine protein can transform the plant protein, producing enhanced functionality and bioavailable products.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Perspectives of lupine wholemeal protein and protein isolates biodegradation

Bartkienė

Šakienė

Lėlė

et al. 2018

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

show abstract

“…The L. plantarum LUHS122, L. casei LUHS210, L. farraginis LUHS206, P. acidilactici LUHS29, L. plantarum LUHS135 and L. uvarum LUHS245 strains were obtained from the Lithuanian University of Health Sciences collection (Kaunas, Lithuania). Our previous studies showed that the above-mentioned strains inhibit various pathogenic and opportunistic microorganisms and are suitable for fermentation of various cereal substrates [18][19][20][21][22], as well for rapeseed meal fermentation [23]. The rapeseed meal, water and LAB strains (equal parts of each strain by volume) suspension (3% from dry matter of feed mass, v/m), containing 8.9 log 10 colony forming units CFU/mL, was fermented at 30 ± 2 • C for 12 h. The fermentation process involves wheat and rapeseed meal (1:1 ratio).…”

Section: Lab Strains Used For Feed Fermentation Feed Fermentation Anmentioning

confidence: 99%

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

Vadopalas

Badaras

Ružauskas

et al. 2020

Animals

Self Cite

View full text Add to dashboard Cite

The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Szállás u. 5. 1107 Budapest, Hungary) piglets’ blood parameters, gut microbial composition, growth performance and ammonia emission. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly divided into four groups with 100 piglets each: SnonV—non-vaccinated piglets fed with control group compound feed; SV—vaccinated piglets fed with control group compound feed; RFnonV—non-vaccinated piglets fed with fermented compound feed; RFV—vaccinated piglets fed with fermented compound feed. Samples from 10 animals per group were collected at the beginning and end of the experiment. Metagenomic analysis showed that fermentation had a positive impact on the Lactobacillus prevalence during the post-weaning period of pigs, and vaccination had no negative impact on microbial communities. Although a higher amount of Lactobacillus was detected in vaccinated, compared with non-vaccinated groups. At the end of experiment, there was a significantly higher LAB count in the faeces of both vaccinated compared to non-vaccinated groups (26.6% for SV and 17.2% for RFV), with the highest LAB count in the SV group. At the end of experiment, the SV faeces also had the highest total bacteria count (TBC). The RFV group had a 13.2% increase in total enterobacteria count (TEC) at the end of experiment, and the SV group showed a 31.2% higher yeast/mould (Y/M) count. There were no significant differences in the average daily gain (ADG) among the groups; however, there were significant differences in the feed conversion ratios (FCR) between several groups: SV vs. SnonV (11.5% lower in the SV group), RFV vs. RFnonV (10.2% lower in the RFnonV group) and SV vs. RFV (21.6% lower in the SV group). Furthermore, there was a significant, very strong positive correlation between FCR and TEC in piglets’ faeces (R = 0.919, p = 0.041). The lowest ammonia emission was in RFV group section (58.2, 23.8, and 47.33% lower compared with the SnonV, SV and RFnonV groups, respectively). Notably, there was lower ammonia emission in vaccinated groups (45.2% lower in SV vs. SnonV and 47.33% lower in RFV vs. RFnonV). There was also a significant, very strong positive correlation between ammonia emission and Y/M count in piglets’ faeces at the end of the experiment (R = 0.974; p = 0.013). Vaccination as a separate factor did not significantly influence piglets’ blood parameters. Overall, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance in a more sustainable manner. However, to evaluate the influence of vaccination and its interaction with other parameters (feed, piglets’ age, breed, etc.) on piglets’ parameters, additional studies should be performed and methods should be standardised to ensure the results may be compared.

show abstract

“…In this study, we hypothesized that antimicrobial property possessing LAB can contribute to safe local feed stock incorporation in piglets' diet, modify the microbiota of piglets, and ensure health and growth performance of the animal. Furthermore, fermented feed is already partly degraded, including degradation of protein to free amino acids [22][23][24]. Therefore, we also hypothesized that fermented feed will reduce ammonia emission.…”

Section: Introductionmentioning

confidence: 99%

Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock

Vadopalas

Ružauskas

Lėlė

et al. 2020

Animals

Self Cite

View full text Add to dashboard Cite

The aim of this study was to apply newly isolated antimicrobial characteristic possessing lactic acid bacteria (LAB) starters (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, L. plantarum LUHS135, and Lactobacillus uvarum LUHS245) for local stock (rapeseed meal) fermentation and to evaluate the influence of changing from an extruded soya to biomodified local stock in a feed recipe on piglets’ fecal microbiota, health parameters, growth performance, and ammonia emission. In addition, biomodified rapeseed meal characteristics (acidity and microbiological) were analyzed. The 36-day experiment was conducted using 25-day-old Large White/Norwegian Landrace (LW/NL) piglets, which were randomly distributed into two groups: a control group fed with basal diet and a treated group fed with fermented feed (500 g/kg of total feed). The study showed that the selected LAB starter combination can be recommended for rapeseed meal fermentation (viable LAB count in fermented feed 8.5 ± 0.1 log10 CFU/g and pH 3.94 ± 0.04). At the beginning of the in vivo experiment, the microbial profiles in both piglet groups were very similar: The highest prevalence was Prevotella (34.6–38.2%) and Lactobacillus (24.3–29.7%). However, changing from an extruded soya to fermented rapeseed meal in the feed recipe led to desirable changes in piglets’ fecal microbiota. There was a more than four-fold higher Lactobacillus count compared to the control group. Furthermore, there was significantly lower ammonia emission (20.6% reduction) in the treated group section. Finally, by changing from an extruded soya to cheaper rapeseed meal and applying the fermentation model with the selected LAB combination, it is possible to feed piglets without any undesirable changes in health and growth performance, as well as in a more sustainable manner.

show abstract

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with Pediococcus pentosaceus strains

Cited by 8 publications

References 49 publications

Perspectives of lupine wholemeal protein and protein isolates biodegradation

Perspectives of lupine wholemeal protein and protein isolates biodegradation

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

Pigs’ Feed Fermentation Model with Antimicrobial Lactic Acid Bacteria Strains Combination by Changing Extruded Soya to Biomodified Local Feed Stock

Contact Info

Product

Resources

About