6533b858fe1ef96bd12b5706
RESEARCH PRODUCT
Perspectives of lupine wholemeal protein and protein isolates biodegradation
Paulius MatusevičiusElena BartkieneModestas RuzauskasJanis RuskoVytaute SakieneJerzy JuskiewiczVadims BartkevicsVita LeleZenon ZduńczykClaudia WiacekPeggy G. BraunPrzemysław Zduńczyksubject
0301 basic medicine030109 nutrition & dieteticsAntioxidantbiologyChemistrymedicine.medical_treatmentfood and beveragesPediococcus acidilactici04 agricultural and veterinary sciencesBiodegradationbiology.organism_classification040401 food scienceIndustrial and Manufacturing EngineeringCaecum03 medical and health sciencesLupinus angustifolius0404 agricultural biotechnologySolid-state fermentationPlant proteinmedicineFermentationFood scienceFood Sciencedescription
Lupine (Lupinus angustifolius L.) protein (in wholemeal and protein isolates) was biodegraded using Pediococcus acidilactici in submerged and solid‐state fermentation conditions. The changes in the molecular weight of lupine protein fractions, amino acid (AA) profile, biogenic amine formation, antimicrobial and antioxidant properties, and protein digestibility in vitro and in vivo (in Wistar rats) were evaluated. After biotreatment, lower molecular weight peptides (from 10 to 20 kDa) were established, and the free AA content increased. Biodegradation improved the antioxidant properties, modulated the antimicrobial properties, and led to higher in vitro and in vivo digestibility and functionality of the lupine in treated rats (significant increase in body weight of Wistar rats, and increased acetic acid concentration and lowered Escherichia coli count in the caecum). Overall, the biodegradation of lupine protein can transform the plant protein, producing enhanced functionality and bioavailable products.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2018-07-22 | International Journal of Food Science & Technology |