Mockus Ernestas, Starkute Vytaute, Klupsaite Dovile, Bartkevics Vadims, Borisova Anastasija, Sarunaite Lina, Arlauskiene Ausra, Rocha João Miguel, Bartkiene Elena
Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Department of Food Safety and Quality, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania.
Foods. 2024 Apr 19;13(8):1249. doi: 10.3390/foods13081249.
The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using ] lentils () grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
本研究的目的是评估和比较在纯作（L）或与冬黑麦间作套种（LR）条件下生长的未经处理和经过发酵（通过深层发酵[SMF]和固态发酵[SSF]）的小扁豆的特性。观察到小扁豆是乳酸发酵的合适底物。两种发酵后，小扁豆中大多数游离氨基酸浓度均有所增加。在固态发酵的小扁豆与冬黑麦间作套种（SSF LR）样品中发现γ-氨基丁酸的浓度最高。然而，发酵导致小扁豆中生物胺（BA）含量增加。小扁豆中最丰富的脂肪酸是C18:2。固态发酵的小扁豆表现出更复杂的挥发性化合物（VC）谱（形成9至17种新的挥发性化合物），而在深层发酵样品中，形成2至5种新的挥发性化合物。比较不同种植类型的小扁豆时，纯作小扁豆（L）中钠、钾、钙、磷、锰和硒的浓度显著更高，而套种小扁豆（LR）中铁和镍的浓度显著更高。总之，用乳酸菌（LAB）发酵有助于提高小扁豆的生物学价值；不过，仍需考虑生物胺的含量。应该对小扁豆在发酵过程中某些化合物（如酚类和抗营养化合物）的代谢进行进一步研究。
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