Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with<i>Pleurotus ostreatus</i>

Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Heredia, Ana; Andrés, Ana

doi:10.1039/d0fo01527j

Cited by 41 publications

(41 citation statements)

References 40 publications

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“…Noting that food constituents exist together in a food matrix, it could be postulated that a greater dissolution of carbohydrate and starch led the "exposed" proteins to the fermenting organisms, leading to this reported decrease. Asensio-Grau et al [153] attributed the modification of protein levels to the bioconversion of some carbohydrates into protein. The differences in the trend of modification (increase/decrease) of protein and AA compositions in fermented cereals and legumes could be associated with factors such as the fermentation conditions used (which differs), growth rate and metabolic capabilities of the microbiota, initial protein content and AA composition of the grains as well as the solubility and molecular structure of the inherent protein and AAs.…”

Section: Protein and Amino Acidsmentioning

confidence: 99%

“…These organisms rely on the different nutrients of foods and favourable environmental conditions for their growth and metabolic activities, leading to their survival, proliferation and synthesis of by-products. Fermentation enriches cereal-based food in protein by removing part of the carbohydrates and helping in energy reduction during cooking [153,200,201]. The effect of fermentation on the carbohydrate, energy and starch contents of some cereal-based foods are presented in Table 3.…”

Section: Carbohydrate Energy and Starch Fractionsmentioning

confidence: 99%

“…A 3% decrease in the carbohydrate content reported during the fermentation of red bean (Phaseolus angularis) was attributed to the use of carbohydrate as the energy source for fungal growth [148]. Different authors [130,144,146,149,153,178,190,191] have all equally reported reductions in carbohydrate levels during the fermentation of African oil bean (7%), tempeh (0.7%), cowpea (3%), mahogany bean (up to 61%), kidney bean (17%), lentil (6%), African yam bean (4%) and Lyon bean (up to 26%), and ascribing such reductions to the use of carbohydrate-related compounds as the energy source by fermenting microorganisms for growth and metabolism as well as the conversion of oligosaccharides to simple sugars. The observed varying decreases in the carbohydrate values of these legumes could be due to differences in the inherent composition (e.g., amylose, amylopectin and the structural composition of carbohydrates), plant varieties, species as well as fermenting microorganisms present during the fermentation process.…”

Section: Carbohydrate Energy and Starch Fractionsmentioning

confidence: 99%

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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

et al. 2022

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Fermented food products, especially those derived from cereals and legumes are important contributors to diet diversity globally. These food items are vital to food security and significantly contribute to nutrition. Fermentation is a process that desirably modifies food constituents by increasing the palatability, organoleptic properties, bioavailability and alters nutritional constituents. This review focuses on deciphering possible mechanisms involved in the modification of nutritional constituents as well as nutrient bioavailability during the fermentation of cereals and legumes, especially those commonly consumed in developing countries. Although modifications in these constituents are dependent on inherent and available nutrients in the starting raw material, it was generally observed that fermentation increased these nutritive qualities (protein, amino acids, vitamins, fats, fatty acids, etc.) in cereals and legumes, while in a few instances, a reduction in these constituents was noted. A general reduction trend in antinutritional factors was also observed with a corresponding increase in the nutrient bioavailability and bioaccessibility. Notable mechanisms of modification include transamination or the synthesis of new compounds during the fermentation process, use of nutrients as energy sources, as well as the metabolic activity of microorganisms leading to a degradation or increase in the level of some constituents. A number of fermented products are yet to be studied and fully understood. Further research into these food products using both conventional and modern techniques are still required to provide insights into these important food groups, as well as for an overall improved food quality, enhanced nutrition and health, as well as other associated socioeconomic benefits.

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Section: Protein and Amino Acidsmentioning

confidence: 99%

Section: Carbohydrate Energy and Starch Fractionsmentioning

confidence: 99%

Section: Carbohydrate Energy and Starch Fractionsmentioning

confidence: 99%

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Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

et al. 2022

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“…Fermentation is known for being applied in the production of yoghurts, cheese and alcoholic beverages, but also, several plant-origin by-products have been fermented to increase sensory or technological qualities [4]. Taking this background, the technique is being applied to improve the nutrient profile of cereals and legumes, which result in reduced anti-nutritional factors (ANFs) along with increased protein content and antioxidant activity [5].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Calvo-Lerma

Asensio-Grau

García-Hernández

et al. 2022

Foods

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Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds’ products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.

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“…For the straw-cellulose degradation by this strain, a great quantity of spores is demanded. Solid-state fermentation (SSF) has the advantages of low cost, simple process equipment, less pollution, and low energy consumption compared to liquid-state modality [12][13][14][15]. SSF also performs much better in the production of thermostable exo-polygalacturonase and laccase compared to other methods [16,17].…”

Section: Introductionmentioning

confidence: 99%

Medium Optimization for Spore Production of a Straw-Cellulose Degrading Actinomyces Strain under Solid-State Fermentation Using Response Surface Method

Liu

Zhang

et al. 2020

Sustainability

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The strains capable of degrading cellulose have attracted much interest because of their applications in straw resource utilization in solid-state fermentation (SSF). However, achieving high spore production in SSF is rarely reported. The production of spores from Streptomyces griseorubens JSD-1 was investigated in shaker-flask cultivation in this study. The optimal carbon, organic nitrogen and inorganic nitrogen sources were sucrose, yeast extract and urea, respectively. Plackett–Burman design (PBD) was adopted to determine the key medium components, and the concentration levels of three components (urea, NaCl, MgSO4·7H2O) were optimized with the steepest ascent path and central composite design (CCD), achieving 1.72 × 109 CFU/g of spore production. Under the optimal conditions (urea 2.718% w/v, NaCl 0.0697% w/v, MgSO4·7H2O 0.06956% w/v), the practical value of spore production was 1.69 × 109 CFU/g. The determination coefficient (R2) was 0.9498, which ensures an adequate credibility of the model.

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Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

Abstract: Lentils (Lens culinaris) present an excellent nutrient profile.

Cited by 41 publications

References 40 publications

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability

Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Medium Optimization for Spore Production of a Straw-Cellulose Degrading Actinomyces Strain under Solid-State Fermentation Using Response Surface Method

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