The Influence of Fermentation on the Content of Alkylresorcinols and Lignans in Plant Products

Elena Bartkiene,Vita Krungleviciute,Vadims Bartkevics,Erika Skabeikyte,Natalija Bobere,Grazina Juodeikiene,Ida Jakobsone

doi:10.2174/1874070701509010031

Abstract

The aim of this study was to evaluate the influence of solid state fermentation (SSF) and submerged fermentation (SmF) with bacteriocin-like inhibitory substances (BLIS) producing lactic acid bacteria (LAB) (Pediococcus acidilactici, Lactobacillus sakei and Pediococcus pentosaceus) on the content of alkylresorcinols (ARs) and lignans in plant products (barley bran, pea fiber, and lupine seeds). Lignans analysis was performed by HPLC-MS/MS, and alkylresorcinols content was evaluated by GC/MS. We found that with the experimentally tested LAB, under SSF conditions more organic acids were produced and in most cases a higher count of the LAB was found in SSF samples, compared to the SmF samples. The matairesinol content was increased by using fermentation (from 7.9 to 35.4 % in pea fiber, from 33.2 to 81.5 % in lupine seeds, and from 5.9 to 74.9 % in barley bran), and in most cases a higher content of matairesinol was found in the SSF samples. The content of secoisolariciresinol in the fermented samples was found to be higher, in comparison to the untreated samples. It was found that the total lignans content in the pea fiber had a strong correlation with the amylase activity (R=0.7908; P=0.0177). Our results suggested that the total ARs content in pea fiber, lupine seeds, and barley bran was 267 µg/g; 1757 µg/g, and 1488 µg/g, respectively, and by using the LAB fermentation, the ARs content was reduced by 40 to 73 %, by 10 to 77 %, and by 24 to 74 %, respectively. We conclude that by using the LAB fermentation, the concentration of lignans in plant products could be increased, but the ARs content could be reduced, and the proper conditions should be selected for the fermentation, in order to prevent possible losses of these biologically active compounds.

Highlights

The primary role of diet is to provide enough nutrients to meet metabolic requirements, while giving the consumer a feeling of satisfaction and well-being [1]
We found that with the experimentally tested lactic acid bacteria (LAB), under solid state fermentation (SSF) conditions more organic acids were produced and in most cases a higher count of the LAB was found in SSF samples, compared to the submerged fermentation (SmF) samples
Regardless of the used LAB, the pH values were lower in all SSF samples, in comparison to the SmF samples

Summary

Introduction

The primary role of diet is to provide enough nutrients to meet metabolic requirements, while giving the consumer a feeling of satisfaction and well-being [1]. The food industry is facing the challenge of developing new food products with special health-enhancing characteristics, since the beneficial effects of healthy diet on the quality of life are widely recognized Such products are created in response to an aging population, increasing health care costs, consumer interest in functional foods, and food technology advances. International epidemiological comparisons have linked the semi-vegetarian diet in some Asian countries with reduced incidence of these diseases (i.e. the major hormonedependent cancers, colon cancer, and coronary heart disease), indicating that some non-nutrient compounds in this diet may contribute to homeostasis and have a role in the maintenance of health. One of these non-nutrient groups of compounds are lignans, detected and identified in

Objectives

Methods

Results