The Influence of Fermentation on the Content of Alkylresorcinols and Lignans in Plant Products

Abstract

Abstract:The aim of this study was to evaluate the influence of solid state fermentation (SSF) and submerged fermentation (SmF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus sakei and Pediococcus pentosaceus) on the content of alkylresorcinols (ARs) and lignans in plant products (barley bran, pea fiber, and lupine seeds). Lignans analysis was performed by HPLC-MS/MS, and alkylresorcinols content was evaluated by GC/MS.We found that with the experimentally tested LAB, under SSF conditions more organic acids were produced and in most cases a higher count of the LAB was found in SSF samples, compared to the SmF samples.The matairesinol content was increased by using fermentation (from 7.9 to 35.4 % in pea fiber, from 33.2 to 81.5 % in lupine seeds, and from 5.9 to 74.9 % in barley bran), and in most cases a higher content of matairesinol was found in the SSF samples. The content of secoisolariciresinol in the fermented samples was found to be higher, in comparison to the untreated samples. It was found that the total lignans content in the pea fiber had a strong correlation with the amylase activity (R=0.7908; P=0.0177).Our results suggested that the total ARs content in pea fiber, lupine seeds, and barley bran was 267 μg/g; 1757 μg/g, and 1488 μg/g, respectively, and by using the LAB fermentation, the ARs content was reduced by 40 to 73 %, by 10 to 77 %, and by 24 to 74 %, respectively.We conclude that by using the LAB fermentation, the concentration of lignans in plant products could be increased, but the ARs content could be reduced, and the proper conditions should be selected for the fermentation, in order to prevent possible losses of these biologically active compounds.

Harnessing probiotics capability to combat Salmonella Heidelberg and improve intestinal health in broilers

“…For the PC2 in the samples of 21-day-old birds, individuals receiving supplementation of probiotics in their diets had an increased level of lignin and artemisin in their feces when compared to the control individuals (infected and uninfected individuals) ( Table 2 , Supplementary Figure 4 ). Lignin and artemisin are antioxidants, and probiotics have a positive association with both these components ( Bartkiene et al, 2015 ; Yang et al, 2021 ) such that chickens that were treated with artemisin, and probiotics had a better response against Eimeria tenella ( Yang et al, 2021 ). Therefore, these results suggest that probiotics may increase by-products such as lignin and artemisin, which may enhance the overall immunity of the broilers.…”

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

“…Ethyl acetate (200 μL) was added, and the samples were mixed and filtered through 0.45-μm filters (GHP Acrodisc) then transferred to GC vials for analysis (Annica, Andersson, Åman, Wandel, & Frølich, 2010). The GC/MS analysis was performed according to method described by Bartkiene et al (2015) on an HP 5890 II gas chromatograph coupled to a TRIO-1000 mass spectrometer with a LAB-BASE data system (version R2.10; Fision Instruments).…”

Application of fermented soya as a bacterial starter for production of fermented milk

“…Fermentation, as a process for manufacturing foods, has traditionally been used to preserve perishable products and enhance their nutritional value. However, some authors propose that solid state fermentation (SSF) is more effective than liquidphase submerged fermentation (SmF) because of lower contents of water and energy used for product stabilization by dehydration (Bartkiene et al 2015).…”