Polat Kaya Havva, Kaya Burcu, Tuncel Necati Barış, Ozkan Gulay, Capanoglu Esra, Ganeshan Seedhabadee, Tulbek Mehmet Caglar
Department of Food Technology, Faculty of Applied Sciences, Çanakkale Onsekiz Mart University, Çanakkale 17100, Türkiye.
Department of Food Engineering, Faculty of Engineering, Çanakkale Onsekiz Mart University, Çanakkale 17100, Türkiye.
Microorganisms. 2025 Jun 18;13(6):1421. doi: 10.3390/microorganisms13061421.
This study investigates the effects of fermentation on sainfoin seed flour using for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 °C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.
本研究调查了发酵对红豆草籽粉总膳食纤维（TDF）含量、抗营养成分（包括植酸盐、单宁、皂苷和胰蛋白酶抑制剂）以及生物活性化合物的影响。研究还聚焦于评估胃肠道消化后酚类化合物的体外可利用性、抗氧化潜力和抗营养化合物。设计了四个处理组：一个未发酵的对照组，以及用CNCM I-745发酵24、48和72小时的面粉样品。所有发酵均在30℃下进行。在显著性水平<0.05下对发酵效果和分析结果进行统计学评估，并检测到显著差异。发酵显著增加了可溶性膳食纤维（从3.32%增至4.43%），并降低了抗营养因子，包括植酸盐（降低18%）、单宁（降低19%）和胰蛋白酶抑制剂活性（TIA）（降低79%）。然而，发酵72小时后皂苷含量增加了21%。体外消化后，未发酵和发酵红豆草籽粉的单宁水平显著下降。此外，研究得出结论，植酸的生物可及性通过发酵显著增加，而单宁的生物可及性下降。发酵后对ATCC 25922的抗菌活性提高，而消化后的抗氧化能力增强。此外，在胃肠道消化72小时后的发酵红豆草籽粉中测定到最高酚含量（612 mg GAE/100 g）和抗氧化能力（通过CUPRAC法为1745 mg TE/100 g，通过DPPH法为1127 mg TE/100 g）。
