Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Autores
Torino, Maria Ines; Limón, Rocío I.; Martínez Villaluenga, Cristina; Mäkinen, Sari; Pihlanto, Anne; Vidal Valverde, Concepción; Frias, Juana
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 log CFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC50) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Limón, Rocío I.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Mäkinen, Sari. MTT Biotechnology and Food Research; Finlandia
Fil: Pihlanto, Anne. MTT Biotechnology and Food Research; Finlandia
Fil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Frias, Juana. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Materia
Antihypertensive Compounds
Antioxidant Capacity
Fermentation
Functional Ingredients
Lentils
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/77814
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/77814
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Antioxidant and antihypertensive properties of liquid and solid state fermented lentilsTorino, Maria InesLimón, Rocío I.Martínez Villaluenga, CristinaMäkinen, SariPihlanto, AnneVidal Valverde, ConcepciónFrias, JuanaAntihypertensive CompoundsAntioxidant CapacityFermentationFunctional IngredientsLentilshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 log CFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC50) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Limón, Rocío I.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Mäkinen, Sari. MTT Biotechnology and Food Research; FinlandiaFil: Pihlanto, Anne. MTT Biotechnology and Food Research; FinlandiaFil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaFil: Frias, Juana. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; EspañaElsevier2013-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/77814Torino, Maria Ines; Limón, Rocío I.; Martínez Villaluenga, Cristina; Mäkinen, Sari; Pihlanto, Anne; et al.; Antioxidant and antihypertensive properties of liquid and solid state fermented lentils; Elsevier; Food Chemistry; 136; 2; 1-2013; 1030-10370308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2012.09.015info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814612014136info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T12:15:06Zoai:ri.conicet.gov.ar:11336/77814instacron: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:34982025-10-22 12:15:06.6CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
title Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
spellingShingle Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
Torino, Maria Ines
Antihypertensive Compounds
Antioxidant Capacity
Fermentation
Functional Ingredients
Lentils
title_short Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
title_full Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
title_fullStr Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
title_full_unstemmed Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
title_sort Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
dc.creator.none.fl_str_mv Torino, Maria Ines
Limón, Rocío I.
Martínez Villaluenga, Cristina
Mäkinen, Sari
Pihlanto, Anne
Vidal Valverde, Concepción
Frias, Juana
author Torino, Maria Ines
author_facet Torino, Maria Ines
Limón, Rocío I.
Martínez Villaluenga, Cristina
Mäkinen, Sari
Pihlanto, Anne
Vidal Valverde, Concepción
Frias, Juana
author_role author
author2 Limón, Rocío I.
Martínez Villaluenga, Cristina
Mäkinen, Sari
Pihlanto, Anne
Vidal Valverde, Concepción
Frias, Juana
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Antihypertensive Compounds
Antioxidant Capacity
Fermentation
Functional Ingredients
Lentils
topic Antihypertensive Compounds
Antioxidant Capacity
Fermentation
Functional Ingredients
Lentils
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 log CFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC50) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Limón, Rocío I.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Mäkinen, Sari. MTT Biotechnology and Food Research; Finlandia
Fil: Pihlanto, Anne. MTT Biotechnology and Food Research; Finlandia
Fil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
Fil: Frias, Juana. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
description The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 log CFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC50) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
publishDate 2013
dc.date.none.fl_str_mv 2013-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/77814
Torino, Maria Ines; Limón, Rocío I.; Martínez Villaluenga, Cristina; Mäkinen, Sari; Pihlanto, Anne; et al.; Antioxidant and antihypertensive properties of liquid and solid state fermented lentils; Elsevier; Food Chemistry; 136; 2; 1-2013; 1030-1037
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/77814
identifier_str_mv Torino, Maria Ines; Limón, Rocío I.; Martínez Villaluenga, Cristina; Mäkinen, Sari; Pihlanto, Anne; et al.; Antioxidant and antihypertensive properties of liquid and solid state fermented lentils; Elsevier; Food Chemistry; 136; 2; 1-2013; 1030-1037
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2012.09.015
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814612014136
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 12.982451

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