Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

Texto completo
Autor(es):
Alves Magro, Ana Elisa [1] ; Silva, Laura Carvalho [1] ; Rasera, Gabriela Boscariol [1] ; Soares de Castro, Ruann Janser [1]
Número total de Autores: 4
Afiliação do(s) autor(es):
[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, Campinas, SP - Brazil
Número total de Afiliações: 1
Tipo de documento: Artigo Científico
Fonte: BIORESOURCES AND BIOPROCESSING; v. 6, n. 1 DEC 2019.
Citações Web of Science: 0
Resumo

Background Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities. Methods This work reported the effects of solid-state fermentation (SSF) performed using strains of Aspergillus oryzae and Aspergillus niger on the antioxidant (DPPH, ABTS and FRAP) and in vitro antidiabetic (inhibition of alpha-amylase and alpha-glucosidase activities) potential of lentils. Results The results showed that the profiles of the biological activities of the extracts obtained from the fermented samples varied greatly with respect to both the microorganism involved and the fermentation time. The extracts obtained from the fermented lentils by A. oryzae after 72 h and by A. niger after 48 h using the FRAP assay showed the most remarkable changes in the antioxidant activity, increasing by 107 and 81%, respectively, compared to the nonfermented lentils. The lentil extracts produced by fermentation with A. niger after 48 h were able to inhibit the alpha-glucosidase activity by up to 90%, while a maximal inhibition of amylase (similar to 75%) was achieved by the lentil extract obtained after 24 h of fermentation with A. oryzae. The content of the total phenolic compounds (TPCs) and the identification of them in lentil extracts correlated well with the improvement of the biological activities. Conclusion These results suggested that SSF was feasible to obtain extracts of fermented lentils with improved antioxidant and antidiabetic properties. Additionally, these results indicated that the proper choice of microorganism is crucial to direct the process for the production of compounds with specific biological activities. (AU)

Processo FAPESP: 17/02000-9 - Processos biológicos associados para a produção de compostos multifuncionais: efeitos da germinação, fermentação e hidrólise enzimática sobre as propriedades bioativas de lentilhas (Lens culinaris)
Beneficiário:Ruann Janser Soares de Castro
Linha de fomento: Auxílio à Pesquisa - Regular