Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon SK S7N 5A9 Canada.
Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
Food Chem. 2023 Mar 1;403:134441. doi: 10.1016/j.foodchem.2022.134441. Epub 2022 Sep 28.
Flaxseed is categorized as a functional food due to its abundance in oil, α-linolenic acid, dietary fibre, and lignan. However, flaxseed contains cyanogenic glycosides (CGs). Ingestion of CGs can influence nutrient absorption and induce adverse health effects. Due to the presence of CGs in flaxseed many countries prohibit the import and sale of flaxseed and flaxseed-based foods. In this study, whole flaxseed was fermented with a mixed culture of Lactobacillaceae (i.e., Lactobacillus sp., Limosilactobacillus sp., and Lactiplantibacillus sp.) and the concentration of CGs was determined. This process succeeded in completely removing CGs within 72 h in both bench-scale and scale-up studies. In addition, fatty acid composition in flaxseed remained unchanged and concentrations of flaxseed oil, and SDG in flaxseed were increased after fermentation. CG-free flaxseed products are beneficial, as they can be sold as health product ingredients, or as animal feed in markets that currently restrict the use of materials that contain CGs.
亚麻籽因其富含油脂、α-亚麻酸、膳食纤维和木脂素而被归类为功能性食品。然而，亚麻籽含有氰苷（CGs）。摄入 CGs 会影响营养吸收并导致不良健康影响。由于亚麻籽中存在 CGs，许多国家禁止进口和销售亚麻籽和以亚麻籽为基础的食品。在这项研究中，用混合培养的乳杆菌（即乳杆菌属、明串珠菌属和植物乳杆菌属）发酵整个亚麻籽，并测定 CGs 的浓度。在中试和放大研究中，这一过程成功地在 72 小时内完全去除 CGs。此外，发酵后亚麻籽油的脂肪酸组成保持不变，亚麻籽中的 SDG 浓度增加。无 CG 亚麻籽产品是有益的，因为它们可以作为健康产品的成分销售，也可以作为目前限制使用含有 CG 物质的动物饲料在市场上销售。
