PMID- 38472775
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20240315
IS  - 2304-8158 (Print)
IS  - 2304-8158 (Electronic)
IS  - 2304-8158 (Linking)
VI  - 13
IP  - 5
DP  - 2024 Feb 22
TI  - Autochthonous Fermentation as a Means to Improve the Bioaccessibility and 
      Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour.
LID - 10.3390/foods13050659 [doi]
LID - 659
AB  - This study focused on evaluating the potential of the natural fermentation of pea 
      flour to improve the release of antioxidant compounds. Preliminary fermentations 
      of 36.4% w/w flour dispersions were performed in tubes under different conditions 
      (24 and 48 h, 30 and 37  degrees C). Finally, fermented flours (FFs) were obtained in a 
      bioreactor under two conditions: 1: 36.4% w/w, 24 h, 30  degrees C (FF1); 2: 14.3% w/w, 
      24 h, 37  degrees C (FF2). The pH values decreased to 4.4-4.7, with a predominance of 
      lactic acid bacteria. As in the fermentations in tubes, an increment in the 
      proteolysis degree (TNBS method) (greater for FF2), polypeptide aggregation and a 
      decrease in their solubility, an increase in <2 kDa peptides, and an increase in 
      the Oxygen Radical Absorption Capacity (ORAC) potency of PBS-soluble fractions 
      after fermentation were demonstrated. Also, fermentation increased the 
      proteolysis degree after simulated gastrointestinal digestion (SGID, 
      COST-INFOGEST) with respect to the non-fermented flour digests, with some 
      differences in the molecular composition of the different digests. ORAC and 
      Hydroxyl Radical Averting Capacity (HORAC) potencies increased in all cases. The 
      digest of FF2 (FF2D) presented the greater ORAC value, with higher activities for 
      >4 kDa, as well as for some fractions in the ranges 2-0.3 kDa and <0.10 kDa. 
      Fermentation also increased the 60%-ethanol-extracted phenolic compounds, mainly 
      flavonoids, and the ORAC activity. After SGID, the flavan-3-ols disappeared, but 
      some phenolic acids increased with respect to the flour. Fermentation in 
      condition 2 was considered the most appropriate to obtain a functional 
      antioxidant ingredient.
FAU - Cipollone, Maria Agustina
AU  - Cipollone MA
AD  - Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA), 
      Centro Cientifico Tecnologico La Plata-Consejo Nacional de Investigaciones 
      Cientificas y Tecnicas (CONICET), Comision de Investigaciones Cientificas de la 
      Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 
      116, La Plata B1900AJJ, Argentina.
FAU - Abraham, Analia G
AU  - Abraham AG
AUID- ORCID: 0000-0002-2632-2177
AD  - Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA), 
      Centro Cientifico Tecnologico La Plata-Consejo Nacional de Investigaciones 
      Cientificas y Tecnicas (CONICET), Comision de Investigaciones Cientificas de la 
      Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 
      116, La Plata B1900AJJ, Argentina.
AD  - Area Bioquimica y Control de Alimentos, Facultad de Ciencias Exactas, Universidad 
      Nacional de La Plata (UNLP), 47 y 115, La Plata B1900AJJ, Argentina.
FAU - Fontana, Ariel
AU  - Fontana A
AUID- ORCID: 0000-0002-8481-1219
AD  - Instituto de Biologia Agricola de Mendoza (IBAM), CONICET, Facultad de Ciencias 
      Agrarias (FCA), Universidad Nacional de Cuyo (IBAM-CONICET-FCA-UNCuyo), Almirante 
      Brown 500, Chacras de Coria M5528AHB, Argentina.
FAU - Tironi, Valeria A
AU  - Tironi VA
AUID- ORCID: 0000-0003-3801-7281
AD  - Centro de Investigacion y Desarrollo en Criotecnologia de Alimentos (CIDCA), 
      Centro Cientifico Tecnologico La Plata-Consejo Nacional de Investigaciones 
      Cientificas y Tecnicas (CONICET), Comision de Investigaciones Cientificas de la 
      Provincia de Buenos Aires (CICPBA), Universidad Nacional de La Plata (UNLP), 47 y 
      116, La Plata B1900AJJ, Argentina.
LA  - eng
GR  - PICT-2020-1367/Agencia Nacional de Promocion de la Investigacion, el Desarrollo 
      Tecnologico y la Innovacion/
GR  - X870/Universidad Nacional de La Plata/
PT  - Journal Article
DEP - 20240222
PL  - Switzerland
TA  - Foods
JT  - Foods (Basel, Switzerland)
JID - 101670569
PMC - PMC10930546
OTO - NOTNLM
OT  - antioxidant properties
OT  - gastrointestinal digestion
OT  - natural fermentation
OT  - yellow peas
COIS- The authors declare no conflicts of interest.
EDAT- 2024/03/13 06:46
MHDA- 2024/03/13 06:47
PMCR- 2024/02/22
CRDT- 2024/03/13 01:16
PHST- 2024/01/18 00:00 [received]
PHST- 2024/02/12 00:00 [revised]
PHST- 2024/02/17 00:00 [accepted]
PHST- 2024/03/13 06:47 [medline]
PHST- 2024/03/13 06:46 [pubmed]
PHST- 2024/03/13 01:16 [entrez]
PHST- 2024/02/22 00:00 [pmc-release]
AID - foods13050659 [pii]
AID - foods-13-00659 [pii]
AID - 10.3390/foods13050659 [doi]
PST - epublish
SO  - Foods. 2024 Feb 22;13(5):659. doi: 10.3390/foods13050659.