Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota

Autores
Tironi, Valeria Anahi; Cipollone, María Agustina
Año de publicación
2019
Idioma
español castellano
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Fermentation is an economic method to produce and preserve food. Sourdough is a flour and water mixture that is spontaneously fermented by the indigenous microbiota of seeds composed by stable associations of acid lactic bacteria (LAB) and yeasts. LAB can present specific protease activities able to release bioactive peptides. Legumes ?peas among them- are widely consumed and present interesting nutritional and functional properties. The aim of the present work was to evaluate the fermentation of pea flour by autochthonous microbiota in the preparation of a functional ingredient containing potentially antioxidant peptides. Yellow peas (Pisum sativum var Yams, culture 2016) were used. Dispersion of flour in distilled water (6 g flour + 10.5 ml water) were prepared and incubated at 30 and 37 °C with agitation. pH evaluation was registered obtaining values of 6,24 ± 0,03 at t = 0 and 3,92 ± 0,09 after 48 h for both incubation temperatures. Protein hydrolysis degree was evaluated by reaction of free amine groups with trinitrobenzenesulphonic acid (TNBS); results were 13 ± 2 and 17 ± 2 % after 24 h at 37 °C y 30 °C respectively, without differences after 48 h. Protein solubility (soluble protein in PBS buffer (Lowry method)/100 g total protein (microKjeldahl method)) was similar for all ferments (54 ± 2 %), while at t = 0 solubility was 68 ± 4 %. Electroforesis SDS-PAGE and tricine-SDS-PAGE as well as gel filtration FPLC chromatograpy (Superdex 75 and Superdex 30 columns) suggested the formation of aggregates and also the appearance of low molecular mass molecules (< 6.5 kDa) after fermentation. Antioxidant activity was studied by the ORAC (Oxygen Radical Absorbance Capacity) assay, dose-response curves were obtained and IC50 values calculated. All ferments registered an increment in the antioxidant activity respect to the starting dispersion, decreasing IC50 values between 1.3 and 2 times, fermented flour after 48 h at a 37 ºC showed the greater ORAC capacity (IC50 = 0.065 mg protein/ml). These results point to the fermented pea flour as a potential functional antioxidant ingredient.
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cipollone, María Agustina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
XII Iberoamerican Congress of Food Engineering
Faro
Portugal
Universidad del Algarve
Materia
arvejas
harina
fermentación
actividad antioxidante
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/169599
Acceder
id CONICETDig_1cf4494bd310bde13e764d69565dea7b
oai_identifier_str oai:ri.conicet.gov.ar:11336/169599
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiotaTironi, Valeria AnahiCipollone, María Agustinaarvejasharinafermentaciónactividad antioxidantehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fermentation is an economic method to produce and preserve food. Sourdough is a flour and water mixture that is spontaneously fermented by the indigenous microbiota of seeds composed by stable associations of acid lactic bacteria (LAB) and yeasts. LAB can present specific protease activities able to release bioactive peptides. Legumes ?peas among them- are widely consumed and present interesting nutritional and functional properties. The aim of the present work was to evaluate the fermentation of pea flour by autochthonous microbiota in the preparation of a functional ingredient containing potentially antioxidant peptides. Yellow peas (Pisum sativum var Yams, culture 2016) were used. Dispersion of flour in distilled water (6 g flour + 10.5 ml water) were prepared and incubated at 30 and 37 °C with agitation. pH evaluation was registered obtaining values of 6,24 ± 0,03 at t = 0 and 3,92 ± 0,09 after 48 h for both incubation temperatures. Protein hydrolysis degree was evaluated by reaction of free amine groups with trinitrobenzenesulphonic acid (TNBS); results were 13 ± 2 and 17 ± 2 % after 24 h at 37 °C y 30 °C respectively, without differences after 48 h. Protein solubility (soluble protein in PBS buffer (Lowry method)/100 g total protein (microKjeldahl method)) was similar for all ferments (54 ± 2 %), while at t = 0 solubility was 68 ± 4 %. Electroforesis SDS-PAGE and tricine-SDS-PAGE as well as gel filtration FPLC chromatograpy (Superdex 75 and Superdex 30 columns) suggested the formation of aggregates and also the appearance of low molecular mass molecules (< 6.5 kDa) after fermentation. Antioxidant activity was studied by the ORAC (Oxygen Radical Absorbance Capacity) assay, dose-response curves were obtained and IC50 values calculated. All ferments registered an increment in the antioxidant activity respect to the starting dispersion, decreasing IC50 values between 1.3 and 2 times, fermented flour after 48 h at a 37 ºC showed the greater ORAC capacity (IC50 = 0.065 mg protein/ml). These results point to the fermented pea flour as a potential functional antioxidant ingredient.Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Cipollone, María Agustina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaXII Iberoamerican Congress of Food EngineeringFaroPortugalUniversidad del AlgarveUniversidad del AlgarveViera, MargaritaCruz, RuiQuintas, CéliaFraqueza, Gil2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttp://hdl.handle.net/11336/169599Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota; XII Iberoamerican Congress of Food Engineering; Faro; Portugal; 2019; 424-424978-989-8859-75-4CONICET DigitalCONICETspainfo:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/2gegzen9Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:08:23Zoai:ri.conicet.gov.ar:11336/169599instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:08:23.654CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
title Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
spellingShingle Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
Tironi, Valeria Anahi
arvejas
harina
fermentación
actividad antioxidante
title_short Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
title_full Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
title_fullStr Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
title_full_unstemmed Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
title_sort Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota
dc.creator.none.fl_str_mv Tironi, Valeria Anahi
Cipollone, María Agustina
author Tironi, Valeria Anahi
author_facet Tironi, Valeria Anahi
Cipollone, María Agustina
author_role author
author2 Cipollone, María Agustina
author2_role author
dc.contributor.none.fl_str_mv Viera, Margarita
Cruz, Rui
Quintas, Célia
Fraqueza, Gil
dc.subject.none.fl_str_mv arvejas
harina
fermentación
actividad antioxidante
topic arvejas
harina
fermentación
actividad antioxidante
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fermentation is an economic method to produce and preserve food. Sourdough is a flour and water mixture that is spontaneously fermented by the indigenous microbiota of seeds composed by stable associations of acid lactic bacteria (LAB) and yeasts. LAB can present specific protease activities able to release bioactive peptides. Legumes ?peas among them- are widely consumed and present interesting nutritional and functional properties. The aim of the present work was to evaluate the fermentation of pea flour by autochthonous microbiota in the preparation of a functional ingredient containing potentially antioxidant peptides. Yellow peas (Pisum sativum var Yams, culture 2016) were used. Dispersion of flour in distilled water (6 g flour + 10.5 ml water) were prepared and incubated at 30 and 37 °C with agitation. pH evaluation was registered obtaining values of 6,24 ± 0,03 at t = 0 and 3,92 ± 0,09 after 48 h for both incubation temperatures. Protein hydrolysis degree was evaluated by reaction of free amine groups with trinitrobenzenesulphonic acid (TNBS); results were 13 ± 2 and 17 ± 2 % after 24 h at 37 °C y 30 °C respectively, without differences after 48 h. Protein solubility (soluble protein in PBS buffer (Lowry method)/100 g total protein (microKjeldahl method)) was similar for all ferments (54 ± 2 %), while at t = 0 solubility was 68 ± 4 %. Electroforesis SDS-PAGE and tricine-SDS-PAGE as well as gel filtration FPLC chromatograpy (Superdex 75 and Superdex 30 columns) suggested the formation of aggregates and also the appearance of low molecular mass molecules (< 6.5 kDa) after fermentation. Antioxidant activity was studied by the ORAC (Oxygen Radical Absorbance Capacity) assay, dose-response curves were obtained and IC50 values calculated. All ferments registered an increment in the antioxidant activity respect to the starting dispersion, decreasing IC50 values between 1.3 and 2 times, fermented flour after 48 h at a 37 ºC showed the greater ORAC capacity (IC50 = 0.065 mg protein/ml). These results point to the fermented pea flour as a potential functional antioxidant ingredient.
Fil: Tironi, Valeria Anahi. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Cipollone, María Agustina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
XII Iberoamerican Congress of Food Engineering
Faro
Portugal
Universidad del Algarve
description Fermentation is an economic method to produce and preserve food. Sourdough is a flour and water mixture that is spontaneously fermented by the indigenous microbiota of seeds composed by stable associations of acid lactic bacteria (LAB) and yeasts. LAB can present specific protease activities able to release bioactive peptides. Legumes ?peas among them- are widely consumed and present interesting nutritional and functional properties. The aim of the present work was to evaluate the fermentation of pea flour by autochthonous microbiota in the preparation of a functional ingredient containing potentially antioxidant peptides. Yellow peas (Pisum sativum var Yams, culture 2016) were used. Dispersion of flour in distilled water (6 g flour + 10.5 ml water) were prepared and incubated at 30 and 37 °C with agitation. pH evaluation was registered obtaining values of 6,24 ± 0,03 at t = 0 and 3,92 ± 0,09 after 48 h for both incubation temperatures. Protein hydrolysis degree was evaluated by reaction of free amine groups with trinitrobenzenesulphonic acid (TNBS); results were 13 ± 2 and 17 ± 2 % after 24 h at 37 °C y 30 °C respectively, without differences after 48 h. Protein solubility (soluble protein in PBS buffer (Lowry method)/100 g total protein (microKjeldahl method)) was similar for all ferments (54 ± 2 %), while at t = 0 solubility was 68 ± 4 %. Electroforesis SDS-PAGE and tricine-SDS-PAGE as well as gel filtration FPLC chromatograpy (Superdex 75 and Superdex 30 columns) suggested the formation of aggregates and also the appearance of low molecular mass molecules (< 6.5 kDa) after fermentation. Antioxidant activity was studied by the ORAC (Oxygen Radical Absorbance Capacity) assay, dose-response curves were obtained and IC50 values calculated. All ferments registered an increment in the antioxidant activity respect to the starting dispersion, decreasing IC50 values between 1.3 and 2 times, fermented flour after 48 h at a 37 ºC showed the greater ORAC capacity (IC50 = 0.065 mg protein/ml). These results point to the fermented pea flour as a potential functional antioxidant ingredient.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Congreso
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/169599
Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota; XII Iberoamerican Congress of Food Engineering; Faro; Portugal; 2019; 424-424
978-989-8859-75-4
CONICET Digital
CONICET
url http://hdl.handle.net/11336/169599
identifier_str_mv Preparation of potential antioxidant ingredients by fermentation of pea flour by the autochthonous microbiota; XII Iberoamerican Congress of Food Engineering; Faro; Portugal; 2019; 424-424
978-989-8859-75-4
CONICET Digital
CONICET
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://tinyurl.com/2gegzen9
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/vnd.openxmlformats-officedocument.wordprocessingml.document
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Universidad del Algarve
publisher.none.fl_str_mv Universidad del Algarve
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980395306450944
score 12.993085

Publicaciones similares