Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland.
Department of Diagnostic Immunology, Chair of Microbiology, Immunology and Laboratory Medicine, Pomeranian Medical University in Szczecin, Powstańców Wielkopolskich 72, 70-111 Szczecin, Poland.
Molecules. 2020 Dec 8;25(24):5791. doi: 10.3390/molecules25245791.
Plant derived fermented beverages have recently gained consumers' interest, particularly due to their intrinsic functional properties and presence of beneficial microorganisms. Three variants containing 5%, 10%, and 15% (/) of sweet blue lupin ( L. cv. "Boregine") seeds were inoculated with kefir grains and incubated at 25 °C for 24 h. After processing, beverages were stored in refrigerated conditions (6 °C) for 21 days. Changes in microbial population, pH, bioactive compounds (polyphenolics, flavonoids, ascorbic acid), reducing sugars, and free amino acids were estimated. Additionally, viscosity, firmness, color, and free radicals scavenging properties were determined. Results showed that lactic acid bacteria as well as yeast were capable of growing well in the lupin matrix without any supplementation. During the process of refrigeration, the viability of the microorganisms was over the recommended minimum level for kefir products. Hydrolysis of polysaccharides as well as increase of free amino acids was observed. As a result of fermentation, the beverages showed excellent DPPH, ABTS, OH, and O radicals scavenging activities with a potential when considering diseases associated with oxidative stress. This beverages could be used as a new, non-dairy vehicle for beneficial microflora consumption, especially by vegans and lactose-intolerant consumers.
植物发酵饮料最近引起了消费者的兴趣，这主要是由于其内在的功能特性和有益微生物的存在。三种变体分别含有 5%、10%和 15%（/）的甜蓝羽扇豆（L. cv. "Boregine"）种子，用开菲尔粒接种，并在 25°C 下孵育 24 小时。加工后，饮料在冷藏条件（6°C）下储存 21 天。估计微生物种群、pH 值、生物活性化合物（多酚、类黄酮、抗坏血酸）、还原糖和游离氨基酸的变化。此外，还测定了粘度、硬度、颜色和自由基清除特性。结果表明，在没有任何补充的情况下，乳酸菌和酵母能够在羽扇豆基质中很好地生长。在冷藏过程中，微生物的存活率超过了开菲尔产品的推荐最低水平。观察到多糖的水解和游离氨基酸的增加。由于发酵，饮料表现出出色的 DPPH、ABTS、OH 和 O 自由基清除活性，考虑到与氧化应激相关的疾病，具有潜在的应用价值。这种饮料可以作为有益微生物菌群消费的新的非乳制品载体，特别是对素食者和乳糖不耐受的消费者。
