Biochemical and functional properties of wheat middlings bioprocessed by lactic acid bacteria

Abstract

The present study aimed to investigate the bioprocessing of wheat middlings with different lactic acid bacteria (LAB) in order to improve biological activities of this by‐product of wheat flour production. The concentration of lactic acid, reducing sugars, and total phenolics, as well as antioxidant, antibrowning, antibacterial and prebiotic activities of fermented samples were analyzed. All LAB strains were capable to growth on wheat middlings, and pH decreased in the medium associated with lactic acid production during cultivation. Samples inoculated with Lactobacillus plantarum DSM20174 presented the maximum growth, lactic acid concentration above 2 mg/ml, and pH values around 3.8. The amount or reducing sugars decreased after 24 hr growth, except for maltose. Bioprocessed wheat middlings exhibited antioxidant, antibrowning, antibacterial, and prebiotic properties, related with the increase of total phenolic content. Highest values for antioxidant activities were obtained for L. plantarum and Streptococcus thermophilus strains, reaching values around 400 and 640 μM Trolox equivalents (TE) ml–1 for 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric ion reducing antioxidant power (FRAP) assays, respectively. Bioprocessing techniques using LAB can be an interesting approach to improve the availability of compounds with health‐promoting properties from lignocellulosic waste material. Practical applications The processing of secondary products from wheat milling can represent an important benefit to the industry. Wheat middlings bioprocessed with LAB showed improved biological activities and may represent an interesting ingredient to be incorporated in food and feed formulations.

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

“…Moreover, extractability was reduced by the self-polymerization of phenolic compounds and/or the interaction with other macromolecules (such as amino acids and starch) [ 33 ]. In addition, compounds are also be transformed and degraded into other healthy monomers [ 8 ].…”

“…Ways to improve the nutritional value of grains include cooking, grinding, and fermentation [ 7 ]. Bioactive substances in the grain bran tend to bind to the complex structure of the cell wall, which resists traditional crushing processes; however, bioprocessing techniques can effectively solve this problem [ 8 ]. Fermentation may be most economical and the simplest way to increase the nutritional value and functional quality of oats [ 9 ].…”