Abstract
This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, β-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria performance as starter cultures during faba bean fermentation on proteolysis, antioxidant potential, and degradation of condensed tannins were assessed. Fermentative profiling showed that only 7 out of 27 strains were able to metabolize D-raffinose, particularly Leuc. mesenteroides I01 and I57. All strains of Pediococcus pentosaceus exerted high PepN activity and exhibited β-glucosidase activity higher than the median value of 0.015 U, while phytase activity was largely distributed among the different strains. All the weissellas, and in lower amount leuconostocs, showed ability to produce EPS from sucrose. None of the strains did not survive the simulated gastrointestinal tract with the exception of P. pentosaceus I56, I76, 147, I214, having a viability of 8–9 log CFU/ml at the end of the treatment. None of the strains showed antimicrobial activity toward Staphylococcus aureus, while eight strains of P. pentosaceus exhibited a strong inhibitory activity toward Escherichia coli and Listeria monocytogenes. Generally, the doughs fermented with pediococci exhibited high amount of total free amino acids, antioxidant activity, and condensed tannins degradation. These results allowed the identification of LAB biotypes as potential starter cultures for faba bean bioprocessing, aiming at the enhancement of faba bean use in novel food applications.
Highlights
In the last years, several studies (Randhir and Shetty, 2004; Multari et al, 2015) have been focusing on the technological and nutritional properties of faba bean (Vicia faba L.)
Fermentation with lactic acid bacteria (LAB) successfully enhanced the nutritional properties of faba bean flour and cereal-based foods fortified with such processed ingredient (Coda et al, 2015, 2017a,b; Rizzello et al, 2016b, 2017a)
Compared to starters tailored for wheat flour fermentation, the selection of strains within the microbiota of the non-wheat matrix is a pre-requisite for rapid adaptation, and could have a positive influence on the nutritional, functional, and technological properties (Corbo et al, 2017)
Summary
Several studies (Randhir and Shetty, 2004; Multari et al, 2015) have been focusing on the technological and nutritional properties of faba bean (Vicia faba L.). One of the hindrances to a broader use of this legume is constituted by the presence of some so-called “ANFs,” including RFOs, protease inhibitors, phytic acid, condensed tannins, vicine, and convicine (Vilariño et al, 2009; Ray and Georges, 2010). These ANFs exert unfavorable effects on human and animal digestion, and sometimes cause pathologic conditions (Gupta, 1987). Vicine and convicine are mostly unique ANFs existing in faba bean and are toxic to individuals carrying a genetic deficiency of glucose-6-phosphate dehydrogenase (G6PD) in red blood cells, leading to the hemolytic disease called favism (Crépon et al, 2010)
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