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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Combined biotransformation processes affect the antioxidant, antidiabetic and protease inhibitory properties of lentils

Full text
Author(s):
Ferro Casarin, Anna Luisa [1] ; Rasera, Gabriela Boscariol [1] ; Soares de Castro, Ruann Janser [1]
Total Authors: 3
Affiliation:
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, 80 Rua Monteiro Lobato, Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: Process Biochemistry; v. 102, p. 250-260, MAR 2021.
Web of Science Citations: 0
Abstract

This work aimed to evaluate the effects of germination, enzymatic hydrolysis and their combined association on the antioxidant and antidiabetic properties and content of digestive protease inhibitor compounds of lentils. Results showed that the biotransformation of lentils positively impacted their biological activity. For antioxidant properties, the enzymatic hydrolysis of non-germinated lentils promoted an increase of 56 and 96 % in ferric reducing power and ABTS-radical scavenging, respectively, compared to the control sample (lentil extract without any treatment). Germination and enzymatic hydrolysis positively affected the antidiabetic properties of lentil extracts, reaching maximum values of 94 and 45 % for alpha-amylase and alpha-glucosidase inhibition activity, respectively. Non-germinated and hydrolyzed (NGH) lentil extracts showed an increase of 44 % in alpha-amylase inhibition capacity, while the combined use of germination and enzymatic hydrolysis increased alpha-glucosidase inhibition by 17 % compared to the control sample. The enzymatic hydrolysis, associated or not with germination, was the most adequate process to reduce the negative effects of digestive proteases, reaching minimum inhibition values of 0.01, 0.16 and 12.05 % in pepsin, trypsin and pancreatin enzymes against 20.44, 61.05 and 48.54 % for control samples, respectively. Phenolic compounds identified by UHPLC-ESI-MS/MS in lentil extracts included 3,4-dihydroxybenzoic acid, ferulic acid, rutin, coumaric acid and vanillic acid. (AU)

FAPESP's process: 17/02000-9 - Associated biological processes for a production of multifunctional compounds: effects of germination, fermentation and enzymatic hydrolysis on biological properties of lentil (lens culinaris)
Grantee:Ruann Janser Soares de Castro
Support Opportunities: Regular Research Grants