Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
MetadataShow full item record
Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment quinoa flour aiming at exploiting the antioxidant potential. As in vitro determined on DPPH and ABTS radicals, the scavenging activity of water/salt-soluble extracts (WSE) from fermented doughs was significantly (P < 0.05) higher than that of non-inoculated doughs. The highest inhibition of linoleic acid autoxidation was found for the quinoa dough fermented with Lactobacillus plantarum T0A10. The corresponding WSE was subjected to Reverse Phase Fast Protein Liquid Chromatography, and 32 fractions were collected and subjected to in vitro assays. The most active fraction was resistant to further hydrolysis by digestive enzymes. Five peptides, having sizes from 5 to 9 amino acid residues, were identified by nano-Liquid Chromatography-Electrospray Ionisation-Mass Spectra/Mass Spectra. The sequences shared compositional features which are typical of antioxidant peptides. As shown by determining cell viability and radical scavenging activity (MTT and DCFH-DA assays, respectively), the purified fraction showed antioxidant activity on human keratinocytes NCTC 2544 artificially subjected to oxidative stress. This study demonstrated the capacity of autochthonous lactic acid bacteria to release peptides with antioxidant activity through proteolysis of native quinoa proteins. Fermentation of the quinoa flour with a selected starter might be considered suitable for novel applications as functional food ingredient, dietary supplement or pharmaceutical preparations.
Showing items related by title, author, creator and subject.
Selected lactic acid bacteria synthesize antioxidant peptides during sourdough fermentation of cereal flours Coda R; Rizzello CG; Pinto D; Gobbetti M (2012)A pool of selected lactic acid bacteria was used for the sourdough fermentation of various cereal flours with the aim of synthesizing antioxidant peptides. The radical-scavenging activity of water/salt-soluble extracts ...
Exploitation of grape marc as functional substrate for lactic acid bacteria and biﬁdobacteria growth and enhanced antioxidant activity Campanella D; Rizzello CG; Fasciano C; Gambacorta G; Pinto D; Marzani B; Scarano N; De Angelis M; Gobbetti M (2017)This study aimed at using grape marc for the growth of lactic acid bacteria and bifidobacteria with the perspective of producing a functional ingredient having antioxidant activity. Lactobacillus plantarum 12A and PU1, ...
Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies. Di Cagno R; Minervini G; Rizzello CG; De Angelis M; Gobbetti M (2011)Weissella cibaria, Lactobacillus plantarum, Lactobacillus sp. and Lactobacillus pentosus were variously identified from blackberries, prunes, kiwifruits, papaya and fennels by partial 16S rRNA gene sequence. Representative ...