Enhancing vitamin B12 in lupin tempeh by in situ fortification

Rooijackers, Judith C.M. Wolkers –; Endika, Martha F.; Smid, Eddy J.

doi:10.1016/j.lwt.2018.05.062

Cited by 58 publications

(33 citation statements)

References 26 publications

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“…Wolkers at al. [69] found an increase of vitamin B 12 content up to 0.97 μg/100 g. The in situ production of active vitamin B 12 in a mixture of aqueous cereal-based matrices (malted barley flour, barley flour and wheat aleurone) with three strains of P. freudenreichii has also confirmed that cereal products can be naturally fortified with active B 12 to a nutritionally relevant level [70].…”

Section: Resultsmentioning

confidence: 98%

“…For example, tempeh, which is a traditional fungal fermented Indonesian product, usually made from soybeans, is of particular interest for vegans as it contains a good amount of vitamin B 12 . It has been nevertheless observed that the use of lupin as alternative substrate and a co-culture of Propionibacterium freudenreichii and Rhizopus oryzae allow producing B12-enriched lupin tempeh [68,69]. Signorini et al [68] found that the synergistic action of Rhizopus and Propionibacterium allowed an increase in vitamin B 12 up to 1230 ng/g dry weight.…”

Section: Resultsmentioning

confidence: 99%

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Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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Fermented foods have long been produced according to knowledge passed down from generation to generation and with no understanding of the potential role of the microorganism(s) involved in the process. However, the scientific and technological revolution in Western countries made fermentation turn from a household to a controlled process suitable for industrial scale production systems intended for the mass marketplace. The aim of this paper is to provide an up-to-date review of the latest studies which investigated the health-promoting components forming upon fermentation of the main food matrices, in order to contribute to understanding their important role in healthy diets and relevance in national dietary recommendations worldwide. Formation of antioxidant, bioactive, anti-hypertensive, anti-diabetic, and FODMAP-reducing components in fermented foods are mainly presented and discussed. Fermentation was found to increase antioxidant activity of milks, cereals, fruit and vegetables, meat and fish. Anti-hypertensive peptides are detected in fermented milk and cereals. Changes in vitamin content are mainly observed in fermented milk and fruits. Fermented milk and fruit juice were found to have probiotic activity. Other effects such as anti-diabetic properties, FODMAP reduction, and changes in fatty acid profile are peculiar of specific food categories.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini¹,

Melini²,

et al. 2019

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“…Various techniques have been employed to produce lupin protein concentrates/isolates, including alkaline/neutral extraction followed by isoelectric precipitation (IEP) or ultrafiltration (UF), salt extraction/micellization, and air classification [10][11][12][13][14]. Lupin protein has been utilised in various food and beverage applications, such as plant-based milk or yogurt-type products, tempeh and mayonnaise [15][16][17][18][19][20][21]. There has also been much focus on lupin components due to their potential nutraceutical properties, including blood glucose and cholesterol modulating effects [22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Vogelsang-O’Dwyer

Bez

Petersen

et al. 2020

Foods

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Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow’s whole milk powder.

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“…The fungus, Rhizopus oryzae , makes a white mycelial network knitting together the lupin grits into sliceable tempeh, ready for marinating or frying. These slices contain vitamin B 12 thanks to the use of a co‐culture of the Rhizopus oryzae with the vitamin B 12 ‐producing food‐grade bacterium Propionibacterium freudenreichii , thus making this specific type of lupin tempeh an excellent replacement of meat (Wolkers‐Rooijackers et al , 2018). Children can inspect the spores of Rhizopus oryzae before using them to inoculate the soaked lupin grits.…”

Section: Discussionmentioning

confidence: 99%

Visualizing the invisible: class excursions to ignite children’s enthusiasm for microbes

McGenity

Gessesse

Hallsworth

et al. 2020

Microbial Biotechnology

Self Cite

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Summary We have recently argued that, because microbes have pervasive – often vital – influences on our lives, and that therefore their roles must be taken into account in many of the decisions we face, society must become microbiology‐literate, through the introduction of relevant microbiology topics in school curricula (Timmis et al. 2019. Environ Microbiol 21: 1513‐1528). The current coronavirus pandemic is a stark example of why microbiology literacy is such a crucial enabler of informed policy decisions, particularly those involving preparedness of public‐health systems for disease outbreaks and pandemics. However, a significant barrier to attaining widespread appreciation of microbial contributions to our well‐being and that of the planet is the fact that microbes are seldom visible: most people are only peripherally aware of them, except when they fall ill with an infection. And it is disease, rather than all of the positive activities mediated by microbes, that colours public perception of ‘germs’ and endows them with their poor image. It is imperative to render microbes visible, to give them life and form for children (and adults), and to counter prevalent misconceptions, through exposure to imagination‐capturing images of microbes and examples of their beneficial outputs, accompanied by a balanced narrative. This will engender automatic mental associations between everyday information inputs, as well as visual, olfactory and tactile experiences, on the one hand, and the responsible microbes/microbial communities, on the other hand. Such associations, in turn, will promote awareness of microbes and of the many positive and vital consequences of their actions, and facilitate and encourage incorporation of such consequences into relevant decision‐making processes. While teaching microbiology topics in primary and secondary school is key to this objective, a strategic programme to expose children directly and personally to natural and managed microbial processes, and the results of their actions, through carefully planned class excursions to local venues, can be instrumental in bringing microbes to life for children and, collaterally, their families. In order to encourage the embedding of microbiology‐centric class excursions in current curricula, we suggest and illustrate here some possibilities relating to the topics of food (a favourite pre‐occupation of most children), agriculture (together with horticulture and aquaculture), health and medicine, the environment and biotechnology. And, although not all of the microbially relevant infrastructure will be within reach of schools, there is usually access to a market, local food store, wastewater treatment plant, farm, surface water body, etc., all of which can provide opportunities to explore microbiology in action. If children sometimes consider the present to be mundane, even boring, they are usually excited with both the past and the future so, where possible, visits to local museums (the past) and research institutions advancing knowledge frontiers (the...

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Enhancing vitamin B12 in lupin tempeh by in situ fortification

Cited by 58 publications

References 26 publications

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin

Visualizing the invisible: class excursions to ignite children’s enthusiasm for microbes

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