Perspectives of lupine wholemeal protein and protein isolates biodegradation

Lupine (Lupinus angustifolius L.) protein (in wholemeal and protein isolates) was biodegraded using Pediococcus acidilactici in submerged and solid-state fermentation conditions. The changes in the molecular weight of lupine protein fractions, amino acid (AA) profile, biogenic amine formation, antimicrobial and antioxidant properties, and protein digestibility in vitro and in vivo (in Wistar rats) were evaluated. After biotreatment, lower molecular weight peptides (from 10 to 20 kDa) were established, and the free AA content increased. Biodegradation improved the antioxidant properties, modulated the antimicrobial properties, and led to higher in vitro and in vivo digestibility and functionality of the lupine in treated rats (significant increase in body weight of Wistar rats, and increased acetic acid concentration and lowered Escherichia coli count in the caecum). Overall, the biodegradation of lupine protein can transform the plant protein, producing enhanced functionality and bioavailable products.     

Nutraceuticals in gummy candies form prepared from lacto‐fermented lupine protein concentrates,as high‐quality protein source,incorporated with Citrus paradise L. essential oil and xylitol

As an addition to a normal diet, the use of food enriched with functional compounds has become increasingly popular. Alternatively, functional ingredients can be incorporated into nutraceuticals in gummy candies (GC) form. This study aimed to adapt lacto‐fermented lupine protein concentrates, as high‐quality protein and genistein sources, with Citrus paradise essential oil (EO), an antimicrobial and bean taste masking agent, and xylitol, a low glycaemic index sweetener, for preparation of nutraceuticals in GC form. For GC preparation, submerged fermentation with Lactobacillus sakei lupine variety Vilniai protein concentrate was selected, which had the highest protein content (90.11%), protein digestibility (89.94%) and genistein content (30.93 μg g^?1) and the lowest trypsin inhibitors activity (19.40%), among the concentrates assessed. GC formulated with xylitol, ascorbic acid, grapefruit EO (up to 0.2%) and lupine protein concentrate (up to 13.0%) allowed obtaining products that exhibited a good texture, high overall acceptability and contained desirable functional compounds.     

Nutritional potential and functional properties of tempe produced from mixture of different legumes. 1: Chemical composition and nitrogenous constituent

Fermented foods such as Tempe represent a technological alternative for a great variety of legumes and combination of them to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The chemical composition, carbohydrate fraction and nitrogenous constituents were investigated for individual different legumes, i.e. faba bean; lupine, chickpea; peas and their mixture before and after fermentation by Rhizopus oligosporus. Tempe had a higher (P < 0.05) protein and fibre content compared with legume mixtures before fermentation, while it had a lower fat, ash and carbohydrate contents. Also, reducing and non‐reducing sugars, stachyose as well as raffinose were reduced after fermentation of legume mixtures. A significant reduction was observed in non‐protein nitrogen and protein nitrogen, while total nitrogen and true protein were increased.     

Influence of natural and controlled fermentations on α-galactosides, antinutrients and protein digestibility of beans (Phaseolus vulgaris L.)

The influence of natural fermentation (NF) and controlled fermentation (CF) in diminishing the content of antinutrients, α‐galactosides and increments in in vitro protein digestibility was investigated. The dry bean (Phaseolus vulgaris) flour was the substrate used in this research study. A decrease in raffinose oligosaccharide, antinutritional components and pH was observed in both types of fermentation. The natural lactic fermentation of ground beans produced significant increase (P < 0.05) in protein digestibility. For all varieties of beans, raffinose concentration reduced significantly to an undetectable level after 96 h of NF. CF did not have any significant effect on the reduction of the α‐galactosides content of the flours during fermentation. NF is an inexpensive method by which consumers can obtain good‐quality protein. Both types of fermentation diminish antinutrients and improve the nutritional value of the bean flour, and indicate the potential to use bean flour as an ingredient for fabricated foods.     

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

Lupine has the potential to be a new domestic source of vegetable protein due to its comparable quality to the commonly used soy proteins. However, the bioprocessing that take place in the production of wheat bread with non‐conventional flours could play an important role. The wholemeal Lupinus angustifolius and Lupinus luteus flours were fermented by bacteriocin‐producing strain of Pediococcus acidilactici. The effect of lupine flour supplementation on wheat bread quality, sensory and safety criteria was studied. The lupine additives significantly decreased the quality of bread. The fermented L. luteus flour (10% of flour basis) had a slightly higher positive effect on the specific volume and crumb porosity (5.4%) and lowering of crumb hardness (9.5%) than those of L. angustifolius. In contrary, consumers rated higher for bread with L. angustifolius sourdough, which contributed to a stronger taste score. The levels of tyramine, histamine and putrescine (32.6–215.8, 20.8–96.7 and 33.7–195.2 mg kg^?1, respectively) do not present a health risk for consumers due to their relatively low levels in lupine fermented products. Bioprocessing used for wheat bread production with lupine flour additives could improve the nutritional profile of bread without increasing the risk of biogenic amine formation.     

An assessment of the protein quality and vitamin b content of commonly used fermented products of legumes and millets

Fermented products of legumes, Bengal gram dhal (Cicer arietinum) and green gram dhal (Phaseolus aureus), and millets, bajra (Pennisetum typhoideum), jowar (Sorghum vulgare) and ragi (Eleucine coracana), were analysed for protein quality and vitamin B content. Fermentation reduced total crude protein by 6-8 % in the legume products and 4-6% in the millet products of bajra and ragi. No reduction in crude protein was observed in fermented jowar products. Temperature of batters increased considerably on fermentation, while pH decreased. The protein efficiency ratio (PER) and the true digestibility (TD) of legume products were not altered by fermentation, the biological value (BV) and net protein utilisation, (NPU), of Bengal gram dhokla improved significantly (P<0.05). The TD of fermented jowar increased significantly (P < 0.05) but not that of ragi, bajra and the legume products. BV and NPU of both jowar and ragi products increased significantly on fermentation (P<0.05) but not that of bajra. The thiamin and riboflavin contents of both the legume and millet products increased with increase in fermentation time. Steaming and cooking after fermentation reduced the thiamin and riboflavin content. However, fermentation after cooking of millet batters increased the levels of both vitamins markedly.     

Chemical and Nutritional Characterization of Lupine Tempeh

Chemical composition and protein value of a tempeh-related food using lupine as substrate was determined. Bitter lupine grits were slowly degraded as compared to sweet lupine, pointing out the inhibitory action of lupine alkaloids. Any fungal degradation of the latter could be determined. Sweet lupine tempeh was further characterized. Water-soluble substances increased during the first 17 hr and then only slight changes occurred. The lipid fraction was preferentially metabolized by the fungus, reaching almost 50% loss after 45 hr fermentation. Linolenic and erucic acids were particularly degraded. No significant increase of the NPR values or protein digestibility of fermented lupine were observed. Preliminary results of sensory evaluation of deep-fat fried lupine tempeh were promising.     

Fibrolytic potential of anaerobic fungi (Piromyces sp.) isolated from wild cattle and blue bulls in pure culture and effect of their addition on in vitro fermentation of wheat straw and methane emission by rumen fluid of buffaloes

BACKGROUND: Ten isolates of anaerobic fungi of Piromyces genus from wild cattle and blue bulls (five isolates from each host species) were evaluated for their fibrolytic ability in pure culture, their suitability for use as a microbial additive in buffaloes and their effect on methane emission. RESULTS: In pure culture, only two out of five isolates from wild cattle degraded wheat straw efficiently, whereas all five isolates from wild blue bulls did. Isolate CF1 (from cattle) showed the highest apparent digestibility (53.4%), true digestibility (70.8%) and neutral detergent fibre digestibility (75.0%) of wheat straw after 5 days of incubation. When added to buffalo rumen fluid, all five isolates from cattle increased (P < 0.05) in vitro apparent digestibility of wheat straw compared with the control (received autoclaved culture), but all five isolates from blue bulls failed to influence in vitro digestibility of wheat straw. Isolate CF1 showed the highest stimulating effect on straw digestion by buffalo rumen fluid microbes and increased apparent digestibility (51.9 vs 29.4%, P < 0.05), true digestibility (57.9 vs 36.5%, P < 0.05) and neutral detergent fibre digestibility (51.5 vs 26.9%, P < 0.05) of wheat straw compared with the control after 24 h of fermentation. There were also significant increases in fungal count and enzyme activities of carboxymethylcellulase and xylanase in the CF1‐added group compared with the control group. Gas and methane production g^?1 truly digested dry matter of straw were comparable among all groups including the control. CONCLUSION: Wild cattle and blue bulls harbour some anaerobic fungal strains with strong capability to hydrolyse fibre. The fungal isolate CF1 has high potential for use as a microbial feed additive in buffaloes to improve digestibility of fibrous feeds without increasing methane emission per unit of digested feed. Copyright © 2010 Society of Chemical Industry     

Biological response to different diets of fermented and unfermented mixtures of flour and cereal brans

The objective of this study was to biologically evaluate eight mixtures of flour and brans prepared with non‐conventional foods popularly denominated ‘multimixtures’, which differed from each other in terms of type of bran (wheat or rice), presence or absence of cassava leaf powder and submission or non‐submission to a solid‐state fermentation with Saccharomyces cerevisiae for 6 h/30 °C, utilising female Wistar/UFPEL rats. Biological indices determined were food efficiency ratio (FER), protein efficiency ratio (PER), net protein efficiency ratio (NPR) and in vivo digestibility. Liver, spleen and kidney specimens were collected at the end of the experiment. In vivo digestibility of diets containing multimixtures formulated with wheat bran was superior to diets containing rice bran, presenting values from 76.5% to 82.8%, which corresponds to up to 85% of casein digestibility. The results allowed the conclusion that fermentation tended to improve food efficiency, but did not influence in vivo digestibility.     

Isolation of probiotic bacteria from turmeric (Curcuma longa Linn.) and its application in enriched beverages

The purpose of this study is to obtain lactic acid bacteria (LAB) from fresh turmeric rhizomes that could be used as starter culture with the ability to ferment turmeric and to investigate its influence on total phenolic content (TPC) and antioxidant activity. Three LAB strains, namely Enterococcus faecium, Lactococcus lactis subsp. lactis, and Lactobacillus plantarum, were isolated from turmeric rhizomes. These microorganisms showed similar characteristics as probiotic organisms. The TPC of fermented turmeric beverages was measured using the Folin–Denis reagent method, while the antioxidant activity assays were quantified by 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay. This study confirms that bacteria isolated from turmeric can be used as starter. Moreover, fermentation time and LAB lead to dominant amount of TPC and that they have high levels of antioxidant activities.     

Effect of lupine flour on the quality and oligosaccharides of pasta and crisps

In this study the nutritional value and customer acceptance of pasta and crisps produced with addition of 5, 10 and 15% of lupine flours (L. luteus, L. albus, L. angustifolius) were evaluated. Pasta and crisps were tested on the basis of organoleptic and physicochemical analysis. The contents of oligosaccharides as well as protein, its digestibility and amino acids components, lipids and alkaloids were analysed. The amount of oligosaccharides in raw pasta with lupine flour, contrary to crisps, was much lower than it should have been expected according to theoretical calculations and decreased by at least 30% after cooking. It was concluded that for the production of functional food for special purpose, with increased content of lupine oligosaccharides, the crisps are more convenient than pasta is.     

Biological quality and safety assessment of rice bran protein isolates

Three stabilisation techniques, microwave, dry heat and parboiling were applied to bran followed by enzymatic extraction, biological quality through growth and nitrogen balance study and safety assessment through 45 days feeding trial. Traits linked with protein bio‐evaluation were affected significantly by the test diets (P < 0.05), growth study parameters during the experimental remained as; PER from 1.97 to 2.18 with higher value for microwave stabilised protein isolates, net protein ratio of 4.43–5.14. Nitrogen balance study parameters too were better in microwave and dry heat stabilised protein isolates, while the lowest values were observed for parboiled protein isolates; true digestibility was within the range of 76.0–86.11% and biological value of extracted isolates was within the upper and lower limit of 78.57–88.23. No general ill effects were observed during the safety evaluation trial as the serum biochemical profile and organ to body weight ratio exhibited normal metabolic activity. Findings of current study are supportive for the suggestion that these extracted isolates can be safely used for variety of foods especially the designed formulations for protein deficient vulnerable groups especially from low socio‐economic countries.     

乳酸菌发酵饼干的品质特性

为研究乳酸菌发酵对饼干的蛋白质消化性和品质特性的影响,分别采用两种乳酸菌（植物乳杆菌DN-1、副干酪乳杆菌JN-1）与酵母共同发酵制备饼干,测定饼干的蛋白质体外消化率、蛋白质营养指标、品质和风味的变化。研究结果表明,与酵母单独发酵饼干（Control饼干）和市售梳打饼干相比,两种乳酸菌发酵饼干在胃肠消化阶段的蛋白质体外消化率均有所提高,其中在肠消化阶段DN-1饼干的蛋白质体外消化率最高,与酵母单独发酵饼干相比,其蛋白质体外消化率从81%提高至86%;同时,两种乳酸菌发酵饼干的硬度和脆性均有所降低;根据固相微萃取-气相色谱-质谱联用的测定结果可知,乳酸菌发酵饼干中酯类和醇类总相对含量和种类有明显的提高,与酵母单独发酵饼干相比,DN-1发酵饼干中酯类和醇类相对含量占比分别提高了335%、30%,其酯类物质和醇类物质的种类分别为26、24种。综上,乳酸菌发酵能提高饼干产品的蛋白质体外消化率,改善并丰富产品风味。     

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P. acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L. sakei (187.1 ± 8.6 PU g^?1), and the highest amylase activity, by P. pentosaceus (155.8 ± 7.5 AU g^?1). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei, P. pentosaceus and P. acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.     

Screening and Characterization of Lactobacillus sp. from the Water of Cassava’s Fermentation for Selection as Probiotics

The present study aimed to evaluate selected probiotic properties of Lactobacilli isolated from the water of submerged cassava fermentation. Following Lactobacilli isolation, isolates were screened for their antimicrobial activity. Acid and bile tolerances, bile salt hydrolase (Bsh) activity spectrum were assessed. Among the 113 isolates obtained, 16 showed a broad antimicrobial activity spectrum against the indicator microorganisms. From these 16, 12 were found acid and bile resistant. They hydrolyzed glycoconjugated or tauroconjugated bile salts. From the four bile Bsh genes screened, only Bsh-Lp1 was found in five isolates. They identified as Lactobacillus paraplantarum, Lactobacillus paracasei, Lactobacillus brevis, and Lactobacillus plantarum. Based on the principal component analysis, L. paracasei 62L, L. plantarum 85L and 86L were selected as the most promising strains. These results suggest that water from submerged cassava fermentation can be a source of Lactobacilli with high probiotic potential.     

Protein quality evaluation of Amaranthus wholemeal flours and protein concentrates

Based on the amino acid composition, Amaranthus seed protein is known to be of higher quality than most of the major cereal grains. However, protein quality does not solely depend on amino acid profile but also on its digestibility. In this study we determined amino acid composition and in vitro protein digestibility of wholemeal and isoelectric protein concentrates (IPC) from five Amaranthus genotypes. Factors most likely to influence protein digestibility such as heating and presence of antinutrients were studied. Heating increased protein digestibility in wholemeals but slightly decreased it in IPCs. Trypsin inhibitor level was negatively but weakly correlated to protein digestibility, and the level of polyphenolic compounds was negatively and significantly correlated to protein digestibility. A slight deficiency in leucine was noted for wholemeals and in lysine for IPCs. However, based on both in vitro digestibility and amino acid profile, Amaranthus proteins were confirmed to be of better quality than those of other cereals. © 1998 SCI.     

Effects of feeding salt-tolerant forage cultivated in saline-alkaline land on rumen fermentation, feed digestibility and nitrogen balance in lamb

BACKGROUND: Mixing salt‐tolerant plants with other plants may affect rumen fermentation, which could result in an increase of feed conversion rate. The objective of this study was to evaluate the effects of partially or entirely replacing the corn stover with a mixture of salt‐tolerant forage (Dahurian wildrye grass, weeping alkaligrass and erect milkvetch) in the diet of lambs on ruminal fermentation, feed digestibility and nitrogen (N) balance. Ratios of corn stover to the mixture of salt‐tolerant forages in the four experimental diets were 100:0, 67:33, 33:67 and 0:100, respectively, for control, low (LF), medium (MF) and high (HF). RESULTS: Ruminal pH was lower (P = 0.048) with LF and MF than with control and HF diets. Total VFA concentration was consistently higher (P = 0.039) for LF and MF than for control and HF with increasing amount of salt‐tolerant forage. Ratio of acetate to propionate was linearly (P = 0.019) decreased due to the decrease in acetate production. Digestibilities of OM, NDF and CP in the whole tract linearly (P < 0.002) decreased with increasing amount of salt‐tolerant forage. Similarly, retained N and ratio of retained N to digestible N also linearly (P < 0.005) decreased. CONCLUSION: Feeding salt‐tolerant forage cultivated in saline‐alkaline land improved rumen fermentation with increased total VFA production, and changed the rumen fermentation pattern to increased butyrate production. However, the decreased feed digestibility in the whole digestive tract of lamb may reduce nutrient availability to animals and thus adversely affect animal productivity. Additionally, feeding salt‐tolerant forages may require more protein supplement to meet animal requirements, because of the low protein content and low protein digestibility of the salt‐tolerant forages. Copyright © 2011 Society of Chemical Industry     

Rapid molecular methods for enumeration and taxonomical identification of acetic acid bacteria responsible for submerged vinegar production

The aim of the present study was to search for a rapid and reliable method to enumerate viable acetic acid bacteria (AAB) and to identify to genera and species level AAB isolates from vinegars in full acetic fermentation elaborated by the submerged method from cider, wine and spirit ethanol in industrial bioreactors. Results showed that the rapid epifluorescence staining method using the LIVE/DEAD BacLight bacterial viability kit and direct counts in Neubauer chamber rendered consistent and reliable data for viable cell counts of bacteria in all the studied vinegars. A linear correlation was shown between viable cell counts and fermentation rates. The highest fermentation rates and viable cell counts were found in cider vinegars, whereas spirit vinegars showed the lowest values for both parameters. Eighty-four AAB pure isolates were recovered from 41 different vinegar samples and were submitted to DNA extraction. PCR amplification of the 16S–23S intergenic spacer region of rDNA and subsequent sequencing were carried out to identify isolates to species level. Results showed that Gluconacetobacter europaeus was the predominant cultivable species, appearing in 79% of the total isolates. This was the unique species found in spirit vinegars, and this is the first time that AAB from spirit vinegars are taxonomically identified. Ga. europaeus was as well the predominant cultivable species in white wine vinegars. Cider vinegars presented the highest variability of species: Ga. europaeus (35.3% appearance among cultivable isolates), Ga. xylinus (35.3%), Acetobacter pasteurianus (17.6%) and Ga. hansenii (11.8%). Red wine vinegars showed cultivable isolates of the species Ga. xylinus (71.4%) and Ga. europaeus (28.6%). Summarising, both described methods for AAB enumeration and taxonomical identification proved to be fast and reliable methods, and results revealed Ga. europaeus as the cultivable major species in vinegars in full fermentation conducted by the submerged method, suggesting that Ga. europaeus strains can constitute excellent starter cultures for the elaboration of vinegars by the submerged method.     

Optimisation of process parameters to develop nutritionally rich spray‐dried honey powder with vitamin C content and antioxidant properties

The aim of present research was to optimise the conditions to develop nutritionally rich honey powder using honey, whey protein concentrate (WPC), aonla (Emblica officinalis. Gaertn) and basil (Ocimum sanctum) extract with the help of co‐current spray drier. Response surface methodology was applied to study the effects of inlet temperature (160–180 °C), whey protein concentrate (25–35%), feed flow rate (0.08–0.13 mL s^?1), aonla extract (6–8%) and basil extract (6–8%) on product responses, viz. bulk density, hygroscopicity, antioxidant activity (AOA), total phenolic content (TPC) and vitamin C. Statistical analysis revealed that independent variables significantly affected all the responses. The results demonstrated that increasing inlet temperature lowered the bulk density, hygroscopicity, AOA, TPC and vitamin C, whereas addition of aonla extract and basil extract increased the AOA (82.73%), TPC (63.27%) and total vitamin C content (94.89%) as these functional compounds were encapsulated by WPC. Similarly, with increase in feed flow rate and WPC, there was increase and decrease in the bulk density and hygroscopicity, respectively. The recommended optimum spray‐drying conditions were inlet air temperature (170 °C), feed rate (0.11 mL s^?1), whey protein concentrate (35%), aonla (8%) and basil extract (6%).     

Effect of fermentation on the nutritive value of maize

The effects of fermentation on protein, in vitro protein digestibility (IVPD), amino acid, total phenolics, phytic acid and colour values of four maize cultivars (two bi‐colour waxy corn and two super sweet corn), namely Jing Tian Zi Hua Nuo NO. 2, Jing Tian NO. 3, Bright Jean and Su Ke Hua Nuo 2008, were determined and compared with those of their unfermented counterparts. Results showed that fermentation caused significant increase in protein (43.5% largest increase), most kind of amino acid (131.5% largest increase in lysine content) and total phenolic content (23.4% largest increase), but significant reduction in phytic acid content (24.3% largest reduction) of four maize cultivars. The IVPD of four maize cultivars, except Suke2008, did not change significantly. Colour values of two waxy corn were resulted in the increase in a‐values and reduction in L‐values.