How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Licandro, Hélène; Ho, Phu Ha; Nguyen, Thi Kim Chi; Petchkongkaew, Awanwee; Nguyen, Hai; Chu-Ky, Son; Nguyen, Thi Viet Anh; Lorn, Da; Waché, Yves

doi:10.1016/j.foodcont.2019.106957

Cited by 47 publications

(39 citation statements)

References 103 publications

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“…The difference in protein band intensities might be attributed to each microorganism and their 1) release of proteolytic enzymes, 2) production of biomass, and 3) specificity for the substrate. Some authors have investigated the effect of fermentation on allergens from different plant substrates, and they have found a reduction in immunogenicity with different microorganisms ( Barkholt et al., 1998 ; Licandro et al., 2020 ; Meinlschmidt et al, 2016b ). Further immunological analyses such as Western-Blot or ELISA are necessary to understand the effect of the lactic acid fermentation on main pea allergen fractions.…”

Section: Resultsmentioning

confidence: 99%

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Arteaga

Leffler

Muranyi

et al. 2021

Current Research in Food Science

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Pea protein isolate (PPI, from Pisum sativum L.) was fermented with six different lactic acid bacteria strains for 24 h and 48 h. The fermented samples were analyzed regarding their retronasal aroma and taste, their protein solubility, emulsifying and foaming capacity. Changes in the molecular weight distribution were analyzed to monitor potential effects of fermentation on the main allergenic protein fractions of PPI. After 24-h fermentation, PPI's characteristic aroma attributes and bitter taste decreased for all fermented PPI. However, after 48-h fermentation, cheesy aroma, and acid and salty tastes were increased. The PPI fermented with L. plantarum showed the most neutral taste and the panel's highest preference; instead, fermentation with L. fermentum led to a fecal aroma and was the least preferred. The protein solubility and emulsifying capacity decreased after PPI fermentation, while foaming capacity remained constant in comparison to the untreated PPI. The electrophoretic results showed a reduction in the intensity of the allergenic protein fractions; however, these changes might be attributed to the reduced protein solubility rather than to a high proteolytic effect of the strains. Fermentation of PPI for 24 h and 48 h might not be a suitable method for the production of highly functional pea proteins. Further modification methods have to be investigated in the future.

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Section: Resultsmentioning

confidence: 99%

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Arteaga

Leffler

Muranyi

et al. 2021

Current Research in Food Science

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“…The fermentation process results in the chemical modification and reduction of soy components. Although soybean is known to contain anti-nutritional factors, such as phytates, trypsin inhibitors and lectins [ 23 ], most fermented soy products have been analyzed to contain very small amounts of these factors, when compared with raw soybean [ 24 ]. In particular, lactic acid bacteria (LAB)-mediated fermentation can reduce phytates and trypsin inhibitors [ 25 ], and hydrolyze tannic acid via their tannase activities [ 26 , 27 ].…”

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Jang

Lim

et al. 2021

Foods

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Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

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“…The ingestion of biogenic amines in the diet generally does not cause adverse reactions, because human intestinal amino oxidases, such as monoamine oxidase (MAO), diamine oxidase (DAO) and polyamine oxidase (PAO), rapidly metabolise and detoxify BA (Mah et al 2019). In susceptible people, however, or when there is excessive intake of BA, such as histamine, tyramine, tryptamine and phenylethylamine, common symptoms include nausea, respiratory distress, flushes, heart palpitation, headache, red rash and hypo‐ or hypertension (Jeon et al 2018, Licandro et al 2020).…”

Section: Toxicological Aspectsmentioning

confidence: 99%

“…Biogenic amines (BA) are indispensable and endogenous components of living cells (Ten Brink et al 1990) and, consequently, most foods, including fruits, vegetables and grains, contain a variable concentration of these compounds depending on the cultivar, ripening degree and cultivation conditions (Mah et al 2019). Biogenic amines are usually described as low molecular mass nitrogen compounds (Licandro et al 2020), found in various foods (Lee et al 2016), such as cheese (Diaz et al 2016), meat (Kumar et al 2017), fish and wine (Lee et al 2016), and have aromatic, aliphatic and heterocyclic structures (Kim et al 2019). The BA are also, in their majority, thermostable (Czajkowska‐Mysłek and Leszczyńska 2017), toxic and produced mainly by biological decarboxylation of some amino acids (Lee et al 2016, Mozuriene et al 2016, Jeon et al 2018, Mah et al 2019).…”

Section: Introductionmentioning

confidence: 99%

“…The compounds are formed not only by Gram‐positive and Gram‐negative bacteria, but also by yeasts and moulds (Gardini et al 2016). Lactic acid bacteria (LAB), however, are considered to be the main producers of BA in fermented foods (Licandro et al 2020). The formation of BA occurs mainly through four enzymatic reactions: decarboxylation, transamination, reductive amination and degradation of amino precursor compounds (Sebastian et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Biogenic amines and the importance of starter cultures for malolactic fermentation

Emer

Marques

Colla

et al. 2020

Australian Journal of Grape and Wine Research

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Biogenic amines are compounds produced mainly by microorganisms from the decarboxylation of some amino acids which may cause several health issues in susceptible people. In the winemaking process, one of the factors with the greatest impact on the final concentration of biogenic amines in wine is the malolactic fermentation, which mainly involves the action of lactic acid bacteria. This article gathers scientific literature on the importance of the use of inoculation in winemaking, especially for the potential formation of biogenic amines in spontaneous fermentations, with emphasis on malolactic fermentation. It establishes the set of attributes that influence the formation of biogenic amines in winemaking and aspects related to their toxicity, especially histamine and tyramine. With the growing interest of the market in products with less chemical appeal, the safety of wines, whether from non-conventional or traditional winemaking, must increasingly be observed. Therefore, the importance of using cultivated starter cultures is discussed, along with the safety of organic wines and the presentation of articles that seek to reconcile the production of organic wine with the preservation of the 'microbiological terroir' in a safe way, using selected wild yeasts and lactic acid bacteria.

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How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Cited by 47 publications

References 103 publications

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Sensory profile, functional properties and molecular weight distribution of fermented pea protein isolate

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Biogenic amines and the importance of starter cultures for malolactic fermentation

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