Gomez-Gomez Elena, Asensio-Grau Andrea, Heredia Ana, García-Hernández Jorge, Calvo-Lerma Joaquim, Andrés Ana
University Institute of Food Engineering (FoodUPV), Polytechnic University of Valencia, Camino de Vera s/n, 46022 València, Spain.
Research Group In Innovative Technologies for Sustainable Food (ALIOST), Faculty of Pharmacy and Food Sciences, University of Valencia, Avda Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Food Funct. 2025 Jan 20;16(2):570-582. doi: 10.1039/d4fo03190c.
In view of the increasing demand for plant-based protein alternatives, along with the increased protein requirements of older adults, the formulation of new food concepts based on protein-rich ingredients from legumes or pseudo-cereals seems a promising approach. Previous studies have found that solid-state fermentation can improve the nutritional value and digestibility of plant-based commodities; however, scarce evidence exists regarding the effect on prebiotic potential. This study aimed to compare the effect of fermented and unfermented quinoa and lentil flours on the colonic microbiota, as well as that of new food prototypes (gels and breads) made with the flours. After simulating static colonic fermentation of the substrates by using a pool faecal inoculum obtained from four older adults, the microbiota composition (16S rRNA gene sequencing) and short-chain fatty acids (SCFA, gas chromatography GC-FID) were determined. The results showed statistically significant changes in the microbiota at the genus taxonomic level in the range of -5.8% to +17.6% relative abundance. Common findings in all experiments were increased , and and decreased , Oscillospiraceae UCG-002 group and , as well as increased SCFA production. Overall, the food matrix (flour, gel or bread) was the variable that most affected the changes in the microbiota composition and diversity, while the impact of fermentation of the lentils or quinoa was not statistically significant for most cases. Concretely, the gel-like prototypes produced the most beneficial changes in microbiota composition, while the bread-like formulations were more favourable for increased SCFA and decreased bSCFA production. In conclusion, new food prototypes based on lentil and quinoa flour could have beneficial prebiotic potential. However, few additional advantages were observed from previous solid-state fermentation for obtaining the fermented lentils and quinoa flour.
鉴于对植物性蛋白质替代品的需求不断增加，以及老年人蛋白质需求的提高，基于豆类或伪谷物中富含蛋白质的成分来制定新的食品概念似乎是一种很有前景的方法。先前的研究发现，固态发酵可以提高植物性商品的营养价值和消化率；然而，关于其对益生元潜力影响的证据却很少。本研究旨在比较发酵和未发酵的藜麦粉和扁豆粉对结肠微生物群的影响，以及用这些面粉制成的新食品原型（凝胶和面包）的影响。在用从四名老年人获得的混合粪便接种物模拟底物的静态结肠发酵后，测定了微生物群组成（16S rRNA基因测序）和短链脂肪酸（SCFA，气相色谱GC-FID）。结果显示，在属分类水平上，微生物群有统计学上的显著变化，相对丰度范围为-5.8%至+17.6%。所有实验中的常见发现是，[此处原文可能缺失部分内容]增加，[此处原文可能缺失部分内容]和[此处原文可能缺失部分内容]减少，颤螺菌科UCG-002组和[此处原文可能缺失部分内容]减少，以及SCFA产量增加。总体而言，食品基质（面粉、凝胶或面包）是对微生物群组成和多样性变化影响最大的变量，而在大多数情况下，扁豆或藜麦发酵的影响在统计学上并不显著。具体而言，凝胶状原型对微生物群组成产生了最有益 的变化，而面包状配方更有利于增加SCFA和减少丁酸型SCFA的产生。总之，基于扁豆和藜麦粉的新食品原型可能具有有益的益生元潜力。然而，从先前的固态发酵中获得发酵扁豆和藜麦粉几乎没有观察到额外的优势。
