In vitro protein digestibility and physico‐chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins

Abstract

The objective of this study was to develop probiotic beverages, enriched with plant proteins, with high nutritional value. A rice-based beverage fermented with a specific probiotic formulation comprised Lactobacillus acidophilus CL1285, Lactobacillus casei LBC80R and Lactobacillus rhamnosus CLR2 has been enriched with a combination of pea and rice proteins (PR) or pea and hemp proteins (PH) at 13 and 11% total protein, respectively. These protein associations have been selected because their amino acid ratio was >1, as recommended by the FAO. The beverage enriched with protein significantly increased its viscosity by more than 10 times thanks to the enrichment, while the fermentation reduced it by 50% for PR and 20% for PH. In vitro protein digestibility results showed that the protein enrichment and the fermentation treatment significantly increased digestibility values of the beverages with value of 72.7% for fermented PR beverage and 61.4% for unenriched fermented control beverage (p ≤ 0.05). Peptide profiles of PR and PH enriched beverages indicated that the fermentation led to a reduced level of high molecular weight (HMW) peptides of about 60% and an increase of low molecular weight (LMW) peptides by over 50%. Therefore, both the fermentation and the enrichment in protein increased the nutritional value of the rice-based beverages.Practical Application: Good quality of probiotics formulation and high-protein products are in increasing demand and plant proteins as an alternative of animal protein are popular. This study has permit to develop rice-based commercial probiotic beverages enriched in a combination of pea and rice or pea and hemp proteins in order to obtain a complete protein in terms of amino acids composition.The lactic acid fermentation and the enrichment with a plant protein combination led to a better protein digestibility of beverage.

Protein Quality of Extruded Ready-to-Eat Baby Foods from Orange-Fleshed Sweet Potato, Amaranth Seeds, and Soybean Flour Blends

“…Furthermore, the results are lower than the values (79-96%) reported by Kanu et al (2009) for breakfast cereal-based porridge mixed with sesame and pigeon peas for adults but confirm well with the range (56.1-79.3%) reported by Elkonin et al (2013) for grain sorghum but the results are in agreement with the values (88.53-92.97) reported by Wafula et al (2020) for extrudates from rice, sorghum and bamboo shoots flour blends. The hydrolysis treatment of proteins can produce peptides with antihypertensive and antioxidant functions (Manus et al, 2021).…”

“…Furthermore, the metering zone temperature was varied from 70 to 90 o C while the feeding zone and compression zone temperatures were kept constant at 70 o C. The firm dough was fed on the hopper of an extruder and extruded products were collected at the die nozzle section, dried at 55±5 o C, cooled, and sealed in plastic polyethylene bags of 26.8 cm by 27.3 cm, and stored at room temperature (24±4 o C) prior for in vitro protein digestibility, and available lysine analysis. The in vitro protein digestibility (IVPD) of the ready-to-eat baby foods was evaluated using the pepsin and trypsin sequential digestion model according to the method of Manus et al (2021) with modifications. Briefly, 5 g of the formulated samples were weighed into 5 ml centrifuge tubes and suspended in 20 ml of 0.1 N HCl.…”

Fabrication of pea protein–naringin Pickering emulsion to mask the bitterness of naringin

“…For example, plant protein complex drinks are gradually developing in the market. A drink comprising rice and pea proteins was invented to provide an appropriate nutritional profile and suitable taste (Manus et al ., 2021). Besides, pea protein is a surfactant protein, which can be served as a natural emulsifier to fabricate emulsions (Sridharan et al ., 2020; Kim et al ., 2022).…”