Department of Agricultural Sciences, University of Naples Federico II, Via Università 100 - 80055, Portici, Naples, Italy.
Institute of Agricultural Biology and Biotechnology, Italian National Research Council, Via Moruzzi 1, Pisa, 56124, Italy.
Plant Foods Hum Nutr. 2023 Jun;78(2):452-457. doi: 10.1007/s11130-023-01064-8. Epub 2023 Jun 28.
Parkia biglobosa seeds (African locust bean) play a crucial role in the diet and health of Western African populations. The seeds are spontaneously fermented to produce condiments used for food seasoning and stews preparation. Hence, to understand the health benefits of seed-based products from P. biglobosa, total polyphenol content, in vitro and ex vivo antioxidant properties, as well as antihypertensive activity, of fermented and non-fermented seeds were investigated. The Folin-Ciocalteu method was used to determine total polyphenol content; 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) tests were used to estimate the in vitro antioxidant activity. The ex vivo antioxidant and antihypertensive activities were evaluated by using cellular antioxidant activity in human red blood cells (CAA-RBC) and angiotensin-converting enzyme (ACE) inhibitory activity assays, respectively. The fermented seeds showed a huge increase in polyphenol content and in vitro antioxidant activities compared to non-fermented ones. The fermented seeds showed a higher potency of biological antioxidant activity than non-fermented ones by exhibiting greater protection of erythrocytes from oxidative damage at a very low dose of extracts. Both fermented and non-fermented seeds have been shown to contain peptides with ACE-inhibitory activity; however, the non-fermented seeds exerted a higher ACE-inhibitory activity than fermented ones. In conclusion, traditional fermentation positively impacted the nutraceutical and health benefits of P. biglobosa seeds. However, the non-fermented seeds should not be ignored. Both fermented and non-fermented seeds can be used as valuable ingredients for the formulation of functional foods.
Parkia biglobosa 种子（非洲刺槐豆）在西非人群的饮食和健康中起着至关重要的作用。这些种子经过自然发酵，制成用于调味和炖煮的调味料。因此，为了了解 P. biglobosa 种子基产品的健康益处，研究了发酵和未发酵种子的总多酚含量、体外和离体抗氧化特性以及降压活性。使用福林-比色法测定总多酚含量；使用 2,2-二苯基-1-苦基肼（DPPH）和铁还原抗氧化能力（FRAP）试验评估体外抗氧化活性。通过使用人红细胞细胞抗氧化活性（CAA-RBC）和血管紧张素转化酶（ACE）抑制活性测定分别评估离体抗氧化和降压活性。与未发酵种子相比，发酵种子的多酚含量和体外抗氧化活性显著增加。发酵种子在非常低的提取物剂量下对红细胞的氧化损伤表现出更大的保护作用，显示出更高的生物抗氧化活性。发酵和未发酵的种子都含有具有 ACE 抑制活性的肽；然而，未发酵的种子比发酵的种子具有更高的 ACE 抑制活性。总之，传统发酵显著提高了 P. biglobosa 种子的营养和健康益处。然而，不应忽视未发酵的种子。发酵和未发酵的种子都可以用作功能性食品配方的有价值成分。
