PDF(Pubmed)
Abstract：
Pulses are considered superfoods for the future world due to their properties, but they require processing to reduce antinutritional factors (ANFs) and increase bioactivity. In this study, bean flour (Phaseolus vulgaris L.) was fermented under different conditions (addition of Lactiplantibacillus plantarum CRL 2211 and/or Weissella paramesenteroides CRL 2182, temperature, time and dough yield) to improve its nutri-functional quality. Fermentation for 24 h at 37 °C with the mixed starter increased the lactic acid bacteria (LAB) population, acidity, polyphenol content (TPC) and ANF removal more than spontaneous fermentation. Statistical and rep-PCR analysis showed that fermentation was mainly conducted by Lp. plantarum CRL 2211. Metabolic modeling revealed potential cross-feeding between Lp. plantarum and W. paramesenteroides, while the molecular docking and dynamic simulation of LAB tannases and proteinases involved in ANF removal revealed their chemical affinity to gallocatechin and trypsin inhibitors. Fermentation was better than soaking, germination and cooking for enhancing bean flour properties: it increased the free amino acids content by 50% by releasing glutamine, glutamic acid, arginine, leucine and lysine and modified TPC by increasing gallic acid and decreasing caffeic, ferulic and vanillic acids and quercetin-3-glucoside. The combination of experimental and simulation data may help us to understand fermentation processes and to design products with desirable features.
摘要：
豆类由于其特性而被认为是未来世界的超级食品，但它们需要加工以减少抗营养因子（ANF）并增加生物活性。在这项研究中,豆粉（PhaseolusvulgarisL.）在不同的条件下发酵（添加植物乳杆菌CRL2211和/或副肠WeissellaCRL2182，温度，时间和面团产量)，以提高其营养功能质量。用混合发酵剂在37°C下发酵24小时，增加了乳酸菌（LAB）种群，酸度,多酚含量（TPC）和ANF的去除比自发发酵更多。统计和rep-PCR分析表明，发酵主要由Lp进行。足底CRL2211。代谢模型揭示了Lp之间的潜在交叉进食。植物区系和W.paramesenteroides，而与ANF去除有关的LAB单宁酶和蛋白酶的分子对接和动态模拟揭示了它们对gallocechin和胰蛋白酶抑制剂的化学亲和力。发酵比浸泡好，发芽和烹饪以增强豆粉特性：它通过释放谷氨酰胺将游离氨基酸含量增加了50％，谷氨酸，精氨酸亮氨酸和赖氨酸以及通过增加没食子酸和减少咖啡酸而修饰的TPC，阿魏酸和香草酸以及槲皮素-3-葡萄糖苷。实验和模拟数据的结合可以帮助我们了解发酵过程并设计具有理想特征的产品。
