Browsing by Author "Bartkevics, Vadims"
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- Changes in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidilacticiPublication . Mockus, Ernestas; Starkute, Vytaute; Klupsaite, Dovile; Bartkevics, Vadims; Borisova, Anastasija; Sarunaite, Lina; Arlauskiene, Ausra; Rocha, João Miguel; Bartkiene, ElenaThe aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using Pediococcus acidilactici] lentils (Lens culinaris) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the P. acidilactici metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.
- Characteristics of lacto-fermented whey, milk, hemp and lupine proteinsPublication . Bartkiene, Elena; Klupsaite, Dovile; Starkute, Vytaute; Mockus, Ernestas; Bartkevics, Vadims; Ruibys, Romas; Batkeviciute, Gabija; Özogul, Fatih; Khalid, Muhammad Usman; Rocha, João MiguelLacto-fermentation of proteins not only improves their biological and functional value but also causes nutritional and biochemical alteration as well as the formation of undesirable compounds, which needs to be monitored. The aim of this study was to evaluate the changes in whey, milk, hemp and lupine protein characteristics (acidity, microbiological parameters, color characteristics, free amino acid (AA) profile, biogenic amine (BA) and gamma-aminobutyric acid (GABA) concentrations) during lacto-fermentation with Pediococcus acidilactici LUHS29 and Pediococcus pentosaceus LUHS183 strains. Greater lactic acid bacteria growth and drop in pH was found in fermented plant proteins than in the animal ones. The contents of free essential and non-essential AAs were increased in all proteins fermented with the LUHS29 strain. This strain also possessed a greater GABA-producing ability in all fermented proteins. Compared to plant proteins, fermented animal proteins exhibited less GABA and total BA contents. Fermented hemp proteins had the highest BA content (on average, 215.8 mg/kg), while milk proteins fermented with LUHS183 for 48 h had the lowest value. P. acidilactici LUHS29 strain could be beneficial for a notable enhancement of AA and GABA in proteins, while the monitoring of BA synthesis in fermented hemp proteins needs specific attention.
- Influence of different lactic acid bacteria strains and milling process on the solid-state fermented green and red lentils (Lens culinaris L.) properties including gamma-aminobutyric acid formationPublication . Mockus, Ernestas; Zokaityte, Egle; Starkute, Vytaute; Klupsaite, Dovile; Ruibys, Romas; Rocha, João Miguel; Bartkevics, Vadims; Bartkiene, ElenaThe aim of this study was to evaluate the influence of lactic acid bacteria (LAB) strains (Lactiplantibacillus plantarum No.122 and Lacticaseibacillus casei No.210) and milling process on the solid-state fermented (for 24 h, at 30°C) green and red lentils (Lens culinaris L.) properties, chiefly pH, LAB viable counts, color coordinates, free amino acid (FAA) profile, γ-aminobutyric acid (GABA) and biogenic amine (BA) concentrations, fatty acid (FA) and volatile compound (VC) profiles. Results showed that both of the tested LAB strains are suitable for the fermentation of lentils: pH of fermented lentils was <4.5 and LAB viable counts >8.0 log10 colony-forming units (CFU)/g. A very strong negative correlation was found (r = −0.973, p ≤ 0.0001) between LAB counts and pH of the samples. Also, fermentation and milling process were significant factors toward color coordinates of the lentils. In most of the cases, solid-state fermentation (SSF) increased essential FAA content in lentils; however, some of the non-essential FAA content was reduced. SSF significantly increased GABA concentration in lentils and milling process was a significant factor on GABA content of the samples (p ≤ 0.05). The main BA in lentils was spermidine, and SSF decreased their total BA content (34.8% on average in red lentils and 39.9% on average in green lentils). The main FA in lentils were linoleic and oleic. The main VC in lentils were hexanal, 1-hexanol, hexanoic acid, D-limonene and (E)-2-nonen-1-ol. Furthermore, most of the VC showed significant correlations with pH of lentil samples, LAB counts and FA content. Finally, the LAB strain used for fermentation and the milling process of lentils are significant factors for most of the analyzed parameters in lentil. Moreover, despite the higher GABA concentration found in green non-milled SSF lentils, application of combined milling and SSF is recommended because they showed the lowest BA content in addition to higher essential FAA and GABA concentrations.
- Technological potential to enhance the nutritional and functional value of lentils as a source of valuable animal feedPublication . Mockus, Ernestas; Starkutė, Vytautė; Klupšaitė, Dovilė; Bartkevics, Vadims; Borisova, Anastasija; Šarunaitė, Lina; Arlauskienė, Aušra; Rocha, João Miguel; Bartkienė, ElenaThe EU protein strategy encourages domestic protein-rich crop production, such as lentils, as the strategy for combating the problems associated with dependence on importing plant-based protein products [1]. While the nutrient absorption of lentils is mitigated due to existing antinutritional factors, the effect can be reduced using various food processing methods which include fermentation [2]. The aim of the study was to evaluate differences in the composition of various biomolecules (free amino acids (FAA), biogenic amines (BA), volatile organic compounds (VOC) and fatty acid composition (FA)) of non-treated and fermented (via submerged (SMF) and solid state (SSF) fermentation, 1:5 and 1:1 lentil/water weight ratio, respectively, at 30 ± 2°C for 24 h and 48 h with Pediococcus acidilactici strain) lentil (variety ‘Danaja’, Lens culinaris Medik.) samples, grown using different technologies. FAA were analysed according to Hua-Lin Cai et al. [3] with modifications. BAs were analysed using the methods described in Ben-Gigirey [4]. FA and VOCs were analysed using the methods, described in detail by Mockus et al. [5]. Fermented samples were found to contain significantly higher amounts of FAA concentrations (except arginine, asparagine, and glutamine), in comparison with the respective control samples. Type of the fermentation showed to be an important factor for all FAA concentrations. Moreover, lentil growing conditions * type of fermentation * fermentation duration interaction was significant for arginine, glutamine, GABA, and tyrosine concentrations in lentils. The BAs detected in all samples were putrescine, spermidine and spermine. Growing conditions * type of fermentation interaction was significant for all detected BAs. The fermentation duration was not significant for C18:0, C18:1 and C18:2 FAs, while an interaction of all the analysed factors was significant for all FAs in lentils. SSF lentils contained a more complex VOC profile (28–39 VOCs in SSF samples) in comparison with respective SMF samples (12–27 VOCs in SMF samples). Finally, it can be stated that the increase of FAAs can result in improved nutrient absorption, while the increase of BAs should be taken into consideration.