The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Bartkienė, Elena; Schleining, Gerhard; Juodeikienė, Gražina; Vidmantienė, Daiva; Krunglevičiūtė, Vita; Rekštytė, Toma; Bašinskienė, Loreta; Stankevičius, Mantas; Akuņeca, Ieva; Ragažinskienė, Ona; Maruška, Audrius

doi:10.1016/j.lwt.2013.11.033

Cited by 23 publications

(11 citation statements)

References 27 publications

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“…This strain could, therefore, easily produce putrescine during the fermentation process. Although the presence of BAs - including putrescine - has not been extensively studied in sourdough, some authors have reported the presence of BAs in sourdoughs made from different flour types 35 , 40 . The potential presence in sourdough of BA-producing microorganisms other than L. rossiae D87 described cannot, therefore, be ruled out.…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine

Río

Alvarez-Sieiro

Redruello

et al. 2018

Sci Rep

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This work reports a Lactobacillus rossiae strain (L. rossiae D87) isolated from sourdough that synthesizes putrescine - a biogenic amine that raises food safety and spoilage concerns - from arginine via the ornithine decarboxylase (ODC) pathway. The odc and potE genes were identified and sequenced. These genes respectively encode ornithine decarboxylase (Odc), which participates in the decarboxylation of ornithine to putrescine, and the ornithine/putrescine exchanger (PotE), which exchanges ornithine for putrescine. Transcriptional analysis showed that odc and potE form an operon that is regulated transcriptionally by ornithine in a dose-dependent manner. To explore the possible role of the ODC pathway as an acid stress resistance mechanism for this bacterium, the effect of acidic pHs on its transcriptional regulation and on putrescine biosynthesis was analysed. Acidic pHs induced the transcription of the odc-potE genes and the production of putrescine over that seen at neutral pH. Further, putrescine production via the ODC system improved the survival of L. rossiae D87 by counteracting the acidification of the cytoplasm when the cells were subjected to acidic conditions. These results suggest the ODC pathway of L. rossiae D87 provides a biochemical defence mechanism against acidic environments.

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Section: Discussionmentioning

confidence: 99%

Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine

Río

Alvarez-Sieiro

Redruello

et al. 2018

Sci Rep

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“…The volatile compounds (VC) in chocolate samples were analysed by gas chromatography-mass spectrometry (GC-MS) as described in Bartkiene et al [ 34 ] with some modifications. Solid phase microextraction (SPME) device with Stableflex (TM) fiber coated with 85 µm PDMS-Carboxen™ layer (Supelco, Bellefonte, PA, USA) was used to prepare samples.…”

Section: Methodsmentioning

confidence: 99%

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Bartkienė

Mockus

Mozuriene

et al. 2021

Foods

Self Cite

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The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

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“…Keten tohumu, özellikle omega 3, omega 6 yağ asitleri, çeşitli antioksidanlar, fenolik bileşenler, diyet lifi ve lignin bileşenleri bakımından oldukça zengindir (Borlu, 2009;Bartkiene et al, 2014;Seczyk et al, 2017). Bu gıda bileşenlerinin, kardiyovasküler hastalıklar, kanser, menopoz ve prostat gibi birçok hastalığın önlenmesinde önemli rol oynadığı belirtilmiştir.…”

Section: Ekmeğin Diğer Bileşenlerce Zenginleştirilmesiunclassified

Ekmeğin Besinsel Özelliklerinin İyileştirilmesi

Meral¹,

Karaoğlu²

2019

Atatürk Üniversitesi Ziraat Fakültesi Dergisi

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Buğdayın tarımının yapılmaya başlandığı zamandan günümüze kadar insanlar beslenmelerinde ekmeğe yer vermişlerdir. Son zamanlarda, rafine undan yapılan ekmek tüketiminin artması buğdayda bulunan önemli besin maddelerinin vücuda alımını kısıtlamaktadır. Yetersiz ve dengesiz beslenme günümüzün önemli beslenme sorunlarını oluşturmaktadır. Özellikle dar gelirli kesim başta olmak üzere, toplumun dengeli beslenmesi için ekmeğin zenginleştirilmesi araştırıcıların dikkatini çekmektedir. Baklagillerden balığa, yağlı tohumlardan çeşitli meyve-sebzelere kadar birçok ürün ekmeğin zenginleştirilmesinde kullanılmış ve olumlu sonuçlar alınmıştır. Gıda sanayinde kullanılan çeşitli besin değeri yüksek gıda a(r)tıkları bile ekmeğin zenginleştirilmesinde kullanılabilmektedir. Ekmeğin bu gibi bileşenlerle fonksiyonel hale getirilmesi tüketicinin de dikkatini çekmekte ve bu ürünlere olan ilgi gün geçtikçe artmaktadır. Karbonhidrat içeriğinin yüksek olmasından dolayı enerji ve glisemik indeksi değeri yüksek olan normal ekmeğin protein, mineral madde, esansiyel yağ asidi, fenolik madde ve diyet lifi gibi beslenmede önemli olan maddeler bakımından zenginleştirilmesi mümkün olmaktadır. Protein kaynaklarına ulaşmanın zorlaştığı günümüzde, proteince zenginleştirilmiş ekmeğin tüketimi bu eksikliği giderebilir. Son zamanlarda obezite, kardiyovasküler ve diyabet gibi hastalıklar oldukça yaygınlaşmıştır. Bu hastalıkların yaygınlaşmasında diyet lifi tüketiminin düşüklüğü ve hareketsiz yaşam tarzının benimsenmesi büyük öneme sahiptir. Günlük diyette önemli bir yer tutması nedeni ile ekmeğin diyet lifi bakımından zenginleştirilmesinin bu gibi hastalıkların görülme sıklığını azaltmada önemli işlev üstleneceği açıktır.

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The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

Cited by 23 publications

References 27 publications

Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine

Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine

The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Ekmeğin Besinsel Özelliklerinin İyileştirilmesi

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