Associated biological processes for a production of multifunctional compounds: effects of germination, fermentation and enzymatic hydrolysis on biological properties of lentil (lens culinaris)

• Grant number: 17/02000-9
• Support Opportunities: Regular Research Grants
• Start date: October 01, 2017
• End date: March 31, 2020
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Ruann Janser Soares de Castro
• Grantee: Ruann Janser Soares de Castro
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Ana Lúcia Tasca Gois Ruiz ; Severino Matias de Alencar

Abstract

Biotransformation of plant substrates has been used in a variety of configurations to positively modify nutritional and biological properties of various types of compounds. Functional characteristics of plant foods, such as legumes, are mainly attributed to their bioactive compounds, such as phenolics and peptides. Lentil (Lens culinaris) is one of the most widely produced legumes worldwide and its consumption has been associated with several health benefits, with emphasis on biological activities such as antioxidant, antidiabetic, antihypertensive, anticancer activity and reduction of cardiovascular diseases development. In this context, this project will have as main objective evaluate the effect of different processes on some biological activities of bioactive compounds of lentils. The isolated evaluation of the effects of germination, solid state fermentation and enzymatic hydrolysis on the antioxidant, antidiabetic, antihypertensive and antiproliferative activities of lentil extracts will be used as the basis for the elaboration of a combined system that allows obtaining a final product with multiple biological activities. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

RODRIGUES NETA, IEDA MOREIRA; SOARES DE CASTRO, RUANN JANSER. Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties. BIOCATALYSIS AND BIOTRANSFORMATION, MAY 2019. (17/02000-9)

MAGRO, ANA ELISA ALVES; DE CASTRO, RUANN JANSER SOARES. Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY, v. 28, SEP 2020. (17/02000-9)

ALVES MAGRO, ANA ELISA; SILVA, LAURA CARVALHO; RASERA, GABRIELA BOSCARIOL; SOARES DE CASTRO, RUANN JANSER. Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. BIORESOURCES AND BIOPROCESSING, v. 6, n. 1, DEC 2019. (17/02000-9)

FERRO CASARIN, ANNA LUISA; RASERA, GABRIELA BOSCARIOL; SOARES DE CASTRO, RUANN JANSER. Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils. Process Biochemistry, v. 102, p. 250-260, MAR 2021. (17/02000-9)

RODRIGUES NETA, IEDA MOREIRA; SOARES DE CASTRO, RUANN JANSER. Enzyme-assisted extraction of biocomponents of lentils (Lens culinaris L.): Effect of process parameters on the recovery of compounds with antioxidant properties. BIOCATALYSIS AND BIOTRANSFORMATION, v. 38, n. 1, p. 9-pg., 2019-05-13. (17/02000-9)

IURI MAGALHÃES DE ALENCAR OLIVEIRA; RUANN JANSER SOARES DE CASTRO. Fermentação com kefir como bioprocesso para melhorar as propriedades antioxidantes de lentilhas: vale a pena?. Brazilian Journal of Food Technology, v. 23, 2020-03-30. (17/02000-9)