Stodolak Bożena, Grabacka Maja, Starzyńska-Janiszewska Anna, Duliński Robert
Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Kraków, Poland.
Int J Food Sci. 2024 Mar 20;2024:5596798. doi: 10.1155/2024/5596798. eCollection 2024.
Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with . A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with the addition of flaxseed oil cake (20% w/w) were either fermented using individual mould strains-, , and -or cofermented with the moulds and . In the obtained products, the content of dietary fibre, B group vitamins, and the level of peptides and antioxidant potential in aqueous extracts were measured. Moreover, peptides, angiotensin I convertase inhibitor, and antioxidant activity were determined after digestion. The effect of digestates on the differentiation of enterocytes was also investigated. Fermentation generally resulted in a decrease in the dietary fibre, especially the insoluble fraction (30-50%). The product obtained with was the best source of riboflavin and thiamine among all tested. The fermentation process promoted the accumulation of water-soluble peptides and antioxidant compounds. After digestion, the largest amount of antioxidant and antiradical compounds was released from tempe obtained with . However, the enrichment of the products with antioxidants resulting from solid-state fermentation did not simply translate into an improvement in antioxidant potential after digestion. Generally, fermentation carried out in the presence of brought positive effects only in the case of DSM 1964. Digestion products obtained from tempe had a positive effect on the viability of Caco-2 cells differentiated into enterocytes. Interestingly, a higher activity of differentiation markers (alkaline phosphatase and sucrase-isomaltase) was observed under the influence of digestate of and tempe.
丹贝是一种印度尼西亚食品，传统上是通过大豆经固态发酵制成的。在其他微生物存在的情况下，多种底物都可加工制成丹贝。在本研究中，添加了亚麻籽饼（20% w/w）的草豌豆种子，要么使用单独的霉菌菌株——、和——进行发酵，要么与这些霉菌共同发酵。在所获得的产品中，测定了膳食纤维、B族维生素的含量，以及水提取物中肽的水平和抗氧化潜力。此外，在消化后测定了肽、血管紧张素I转换酶抑制剂和抗氧化活性。还研究了消化产物对肠细胞分化的影响。发酵通常会导致膳食纤维减少，尤其是不溶性部分（30 - 50%）。在所测试的所有产品中，用发酵得到的产品是核黄素和硫胺素的最佳来源。发酵过程促进了水溶性肽和抗氧化化合物的积累。消化后，用发酵得到的丹贝释放出的抗氧化和抗自由基化合物数量最多。然而，固态发酵产生的抗氧化剂对产品的富集并没有简单地转化为消化后抗氧化潜力的提高。一般来说，只有在存在DSM 1964的情况下进行发酵才会带来积极效果。从丹贝获得的消化产物对分化为肠细胞的Caco - 2细胞的活力有积极影响。有趣的是，在和丹贝的消化产物的影响下，观察到分化标志物（碱性磷酸酶和蔗糖酶 - 异麦芽糖酶）的活性更高。
