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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 acidilactici

2024-04-19Journal article Open access
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dc.contributor.authorMockus, Ernestas
dc.contributor.authorStarkute, Vytaute
dc.contributor.authorKlupsaite, Dovile
dc.contributor.authorBartkevics, Vadims
dc.contributor.authorBorisova, Anastasija
dc.contributor.authorSarunaite, Lina
dc.contributor.authorArlauskiene, Ausra
dc.contributor.authorRocha, João Miguel
dc.contributor.authorBartkiene, Elena
dc.date.accessioned2024-05-08T10:05:04Z
dc.date.available2024-05-08T10:05:04Z
dc.date.issued2024-04-19
dc.description.abstractThe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods13081249pt_PT
dc.identifier.eid85191344829
dc.identifier.issn2304-8158
dc.identifier.pmcPMC11049090
dc.identifier.pmid38672920
dc.identifier.urihttp://hdl.handle.net/10400.14/44959
dc.identifier.wos001211216900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAmino acidspt_PT
dc.subjectBiogenic aminespt_PT
dc.subjectFatty acidspt_PT
dc.subjectFermentationpt_PT
dc.subjectGamma-aminobutyric acidpt_PT
dc.subjectLentilspt_PT
dc.subjectTrace elementspt_PT
dc.subjectVolatile compoundspt_PT
dc.titleChanges in chemical composition of lentils, including Gamma-Aminobutyric Acid and volatile compound formation during submerged and solid-state fermentation with Pediococcus acidilacticipt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue8pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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