Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy.
Int J Food Microbiol. 2019 Aug 2;302:47-58. doi: 10.1016/j.ijfoodmicro.2018.08.005. Epub 2018 Aug 8.
In recent years, recommendations on whole grains consumption have been added to the overall dietary guidelines of many countries around the world. Despite the many benefits on human health, whole grains contain several anti-nutritional factors which decrease their nutritional quality leading to a poor use in human diet. Here, an integrate biotechnological approach, combining germination and sourdough fermentation with selected lactic acid bacteria, was set-up in order to improve the functional and nutritional quality of wheat, barley, chickpea, lentil and quinoa grains. Sourdough fermentation with Lactobacillus rossiae LB5, Lactobacillus plantarum 1A7 and Lactobacillus sanfranciscensis DE9 further enhanced the nutritional and functional features of sprouted flours by means of increased peptides, free amino acids and γ‑aminobutyric acid concentrations, and decreased phytic acid, condensed tannins, raffinose and trypsin inhibitory activity. Sensory appreciable wheat breads fortified with the fermented sprouted flours were manufactured and characterized, showing high protein digestibility and low starch availability.
近年来，许多国家的膳食总体指南中都增加了全谷物的食用建议。尽管全谷物对人类健康有许多益处，但它们含有几种抗营养因子，这些因子降低了其营养价值，导致其在人类饮食中的应用不佳。在这里，我们建立了一种综合生物技术方法，将发芽和酸面团发酵与选定的乳酸菌相结合，以提高小麦、大麦、鹰嘴豆、小扁豆和藜麦的功能和营养价值。利用罗塞尔乳杆菌 LB5、植物乳杆菌 1A7 和旧金山乳杆菌 DE9 进行酸面团发酵，进一步通过增加肽、游离氨基酸和γ-氨基丁酸的浓度，以及降低植酸、单宁、棉子糖和胰蛋白酶抑制活性，增强了发芽面粉的营养和功能特性。用发酵后的发芽面粉强化的可感知的小麦面包被制造和表征，显示出高蛋白质消化率和低淀粉利用率。
