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dc.contributor.author
Torino, Maria Ines
dc.contributor.author
Limón, Rocío I.
dc.contributor.author
Martínez Villaluenga, Cristina
dc.contributor.author
Mäkinen, Sari
dc.contributor.author
Pihlanto, Anne
dc.contributor.author
Vidal Valverde, Concepción
dc.contributor.author
Frias, Juana
dc.date.available
2019-06-07T20:11:41Z
dc.date.issued
2013-01
dc.identifier.citation
Torino, Maria Ines; Limón, Rocío I.; Martínez Villaluenga, Cristina; Mäkinen, Sari; Pihlanto, Anne; et al.; Antioxidant and antihypertensive properties of liquid and solid state fermented lentils; Elsevier; Food Chemistry; 136; 2; 1-2013; 1030-1037
dc.identifier.issn
0308-8146
dc.identifier.uri
http://hdl.handle.net/11336/77814
dc.description.abstract
The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 log CFU/g up to 48 h of SSF. LSF water-soluble fractions had higher (P ≤ 0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, total phenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96 h) characterised by the highest GABA content (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC50) of 0.18 mg protein/ml and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Antihypertensive Compounds
dc.subject
Antioxidant Capacity
dc.subject
Fermentation
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Functional Ingredients
dc.subject
Lentils
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-06-03T14:35:01Z
dc.journal.volume
136
dc.journal.number
2
dc.journal.pagination
1030-1037
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Torino, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Limón, Rocío I.. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.description.fil
Fil: Martínez Villaluenga, Cristina. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.description.fil
Fil: Mäkinen, Sari. MTT Biotechnology and Food Research; Finlandia
dc.description.fil
Fil: Pihlanto, Anne. MTT Biotechnology and Food Research; Finlandia
dc.description.fil
Fil: Vidal Valverde, Concepción. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.description.fil
Fil: Frias, Juana. Consejo Superior de Investigaciones Científicas. Instituto de Ciencia y Tecnologia de Alimentos y Nutrición; España
dc.journal.title
Food Chemistry
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2012.09.015
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814612014136


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