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

Abstract

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.

Prebiotic, Antipathogenic Bacteria and Hypocholesterolemia Properties of Fermented Rice Bran Extracts Derived from Black Rice and Germinated Brown Rice

“…In addition, fatty acid was increased after both rice fermentation. These results are in accordance with previous research that showed a slight increase in fatty acid after fermenting chia and sesame seeds [ 34 ]. An increase in fatty acids such as short-chain fatty acids in the fermented product cloud be attributed to microorganisms’ metabolism [ 35 ], producing SCFA (acetate, propionate, and butyrate) from carbohydrates and protein catabolism [ 36 , 37 ].…”

Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile

“…The obtained FA profile of chia seeds is in line with those reported in earlier studies [5,54,55]. Similar tendencies regarding SFA, MUFA, and PUFA in fermented chia seeds were also found by Calvo-Lerma et al [12], who used edible fungi for SSF of chia. They also stated that unsaturated FA (UFA) are on the rise, whereas those with a saturated carbon chain are on the decline in most plant materials fermented with various microorganisms.…”

“…However, the shells of seeds barely break down during the digestion process, impeding the release and absorption of nutrients [12]. Moreover, as was mentioned before, chia seeds contain such "antinutrients" as oxalates, tannins, and phytates, which can interact with nutrients, preventing their absorption [13].…”

“…Additionally, fermentation can affect the chemical composition and antioxidant activity of seeds. In a study by Calvo-Lerma et al [12], chia and sesame seeds were solidstate fermented (SSF) with the edible fungi Pleurotus ostreatus. A decrease in saturated fatty acids and increases in protein, lipid, and polyunsaturated fatty acid contents were observed in fermented chia seeds.…”

Desarrollo y caracterización de nuevas harinas de lenteja y quinoa fermentadas con Pleurotus ostreatus

“…Solid-state fermentation has been recently explored as a strategy to preserve/enhance the nutritional value of legumes with promising results in obtaining new ingredients (Calvo-Lerma et al, 2022).…”