Fermentation enhances the content of bioactive compounds in kidney bean extracts

© 2014 Elsevier Ltd. All rights reserved. The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.This work was supported by AGL2010-16310 projects from the Ministerio de Ciencia e Innovación (Spain). R. I. L. is indebted to a JAE-pre grand funded by CSIC (Spain) and European Social Fund (FSE-EU). M.I.T. is indebted to CONICET (Argentina)This work was supported by AGL2010-16310 projects from the Ministerio de Ciencia e Innovación (Spain). R. I. L. is indebted to a JAE-pre grand funded by CSIC (Spain) and European Social Fund (FSE-EU). M.I.T. is indebted to CONICET (Argentina) for the Foreign Postdoctoral Fellowship under the Scholarship Program for Young Researchers 2010. M.D thanks the Spanish “Ramón y Cajal” Programme funded by Ministerio de Economía y Competitividad (Spain).Peer Reviewe

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

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 IC 50) 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. © 2012 Elsevier Ltd. All rights reserved.This work was supported by AGL2010-16310 projects from the Ministerio de Ciencia e Innovación (Spain). M.I.T. is indebted to CONICET (Argentina) for the Foreign Postdoctoral Fellowship under the Scholarship Program for Young Researchers 2010 and R.I.L. to a JAE-pre grant funded by CSIC and FSE-EU.Peer Reviewe