Department of Food Science and Human Nutrition, Iowa State University, Ames, IA, USA.
Plant Polymer Research Unit, USDA ARS National Center for Agricultural Utilization Research, Peoria, IL, USA.
J Sci Food Agric. 2021 Nov;101(14):5792-5806. doi: 10.1002/jsfa.11229. Epub 2021 May 4.
Significant amounts of nutrients, including dietary fibers, proteins, minerals, and vitamins are present in legumes, but the presence of anti-nutritional factors (ANFs) like phytic acid, tannins, and enzyme inhibitors impact the consumption of legumes and nutrient availability. In this research, the effect of a physical process (sonication or precooking) and fermentation with Lactobacillus plantarum and Pediococcus acidilactici on the ANFs of some legumes was evaluated.
Total phenolic content was significantly (P < 0.05) reduced for modified and fermented substrates compared with non-fermented controls. Trypsin inhibitory activity (TIA) was reduced significantly for all substrates except for unsonicated soybean and lentils fermented with L. plantarum and P. acidilactici. When physical processing was done, there was a decrease in TIA for all the substrate. Phytic acid content decreased for physically modified soybean and lentil but not significantly for green pea. Even though there was a decrease in ANFs, there was no significant change in in vitro protein digestibility for all substrates except for unsonicated L. plantarum fermented soybean flour and precooked L. plantarum fermented lentil. Similarly, there was a change in amino acid content when physically modified and fermented.
Both modified and unmodified soybean flour, green pea flour, and lentil flour supported the growth of L. plantarum and P. acidilactici. The fermentation of this physically processed legume and pulse flours influenced the non-nutritive compounds, thereby potentially improving nutritional quality and usage. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
豆类中含有大量的营养物质，包括膳食纤维、蛋白质、矿物质和维生素，但抗营养因子（如植酸、单宁和酶抑制剂）的存在会影响豆类的食用和营养物质的可用性。在这项研究中，评估了物理处理（超声或预煮）和用植物乳杆菌和戊糖片球菌发酵对一些豆类抗营养因子的影响。
与未发酵对照相比，改性和发酵后的总酚含量显著降低（P<0.05）。除未超声处理的大豆和用植物乳杆菌和戊糖片球菌发酵的菜豆外，所有底物的胰蛋白酶抑制活性（TIA）均显著降低。当进行物理处理时，所有底物的 TIA 均降低。物理改性大豆和菜豆中的植酸含量降低，但绿豌豆中的植酸含量没有显著降低。尽管抗营养因子有所减少，但除未超声处理的植物乳杆菌发酵大豆粉和预煮植物乳杆菌发酵菜豆外，所有底物的体外蛋白质消化率均无显著变化。同样，当物理改性和发酵时，氨基酸含量也发生了变化。
未经改性和改性的大豆粉、青豆粉和菜豆粉都能支持植物乳杆菌和戊糖片球菌的生长。这种物理加工的豆类和豆粉的发酵影响了非营养性化合物，从而可能改善其营养价值和用途。© 2021 作者。《食品科学杂志》由 John Wiley & Sons Ltd 代表化学工业协会出版。
