Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Verni, Michela; Pontonio, Erica; Krona, Annika; Jacob, Sera; Pinto, Daniela; Rinaldi, Fabio; Verardo, Vito; Díaz‐de‐Cerio, Elixabet; Coda, Rossana; Rizzello, Carlo Giuseppe

doi:10.3389/fmicb.2020.01831

Cited by 76 publications

(81 citation statements)

References 48 publications

(65 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…While the most relevant changes observed in free phenolic profile were due to lactic acid bacteria bioconversion pathways of phenolic acids, the bound phenolic profile was mainly affected by enzymatic treatments. Just as reported for brewers’ spent grain treated with Depol 761P [ 19 ], the extractability of bound phenolics increased by up to 60% when the same xylanase was used for hemp. The intense activity of the enzyme most likely weakened phenolic compound bonds with the lignocellulosic material, facilitating the hydrolysis and the extraction process.…”

Section: Discussionsupporting

confidence: 56%

“…Ad hoc selected lactic acid bacteria [ 12 ] might act as (i) activators of endogenous proteolytic and cell-wall-degrading enzymes responsible for primary proteolysis and fibers hydrolysis, respectively [ 15 , 16 , 17 ]; (ii) cell factories for the release of antioxidant peptides through the complex proteolytic system [ 9 ], (iii) improvers of phenolic profiles [ 18 , 19 ]; and (iv) responsible for the decrease in antinutritional factors [ 11 , 12 ].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

et al. 2020

Self Cite

View full text Add to dashboard Cite

Although the hemp seed boasts high nutritional and functional potential, its use in food preparations is still underestimated due to scarce technological properties and the presence of several anti-nutritional factors. Here, an optimization of a biotechnological protocol aimed at improving the antioxidant properties and the protein digestibility of the whole hemp seed has been proposed. Processing based on the use of commercial food grade enzymes and ad hoc selected lactic acid bacteria was tested and the phenolic and protein profiles were investigated through an integrated approach including selective extraction, purification, and identification of the potentially active compounds. The influence of the bioprocessing on the antioxidant activity of the hemp was evaluated both in vitro and on human keratinocytes. The lactic acid bacteria fermentation was the best method to significantly improve the antioxidant potential of the hemp through intense proteolysis which led to both the release of bioactive peptides and the increase in the protein digestibility. Moreover, changes in the phenolic profile allowed a significant protective effect against oxidative stress measured on the human keratinocyte cell line.

show abstract

Section: Discussionsupporting

confidence: 56%

Section: Introductionmentioning

confidence: 99%

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

et al. 2020

Self Cite

View full text Add to dashboard Cite

show abstract

“…The identification and quantification of free and bound polyphenols were carried out with the use of an ACQUITY Ultra Performance LC system equipped with a photodiode array detector with a binary solvent manager (Waters Corporation, Milford, MA, USA) series with a mass detector Q/TOF micro mass spectrometer (Waters) equipped with an electrospray ionization (ESI) source operating in the negative mode as described in Verni et al [ 35 ]. The compounds were monitored at 280 nm.…”

Section: Methodsmentioning

confidence: 99%

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Pasquale

Verni

Verardo

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.

show abstract

“…In this study, we proposed a phenomic screening on the carbohydrate metabolism fluctuations of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides when exposed to a high phenolic and rich-fibre plant matrix, using BSG as model system. The capability of L. plantarum and Leuconostoc species to grow on similar substrates was previously reported [2,12,13]. To the best of our knowledge, only few studies investigated in depth the phospho-β-glucosidase activity within the overall metabolic strategy undertaken by lactic acid bacteria during fermentation of lignocellulosic substrates [14].…”

Section: Introductionmentioning

confidence: 72%

“…Brewers' spent grain (BSG), the most abundant by-product generated in the beerbrewing process, represents an example of valuable raw material and source of health promoting compounds [10,11]. BSG is a current challenge within cereal by-products valorisation due to the complexity of its indigestible polymers (e.g., hemicellulose fraction) and anti-nutritional factors (e.g., polyphenols) [12].…”

Section: Introductionmentioning

confidence: 99%

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Filannino

Arora

Ros

et al. 2021

Foods

View full text Add to dashboard Cite

Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potential. One example of these pathways is that involving phospho-β-glucosidase genes, which are present in high redundancy within LAB genomes. This enzymatic activity undertakes an ambivalent role during fermentation of plant-based foods related to the release of a wide range of phenolic compounds, from their β-D-glycosylated precursors and the degradation of β-glucopyranosyl derived carbohydrates. We proposed a novel phenomic approach to characterize the metabolism drift of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides caused by a lignocellulosic by-product, such as the brewers’ spent grain (BSG), in contrast to Rich De Man, Rogosa and Sharpe (MRS) broth. We observed an increased metabolic activity for gentiobiose, cellobiose and β-glucoside conjugates of phenolic compounds during BSG fermentation. Gene expression analysis confirmed the importance of cellobiose metabolism while a release of lignin-derived aglycones was found during BSG fermentation. We provided a comprehensive view of the important role exerted by LAB 6-phospho-β-glucosidases as well the major metabolic routes undertaken during plant-based fermentations. Further challenges will consider a controlled characterization of pbg gene expression correlated to the metabolism of β-glucosides with different aglycone moieties.

show abstract

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

Cited by 76 publications

References 48 publications

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products

Contact Info

Product

Resources

About