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Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations

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Abstract

The objective of this study was to investigate the amino acids profile, total phenolic compounds (TPC) content, antioxidant activity after submerged (SmF) and solid state (SSF) fermentations of different Lupinus angustifolius seeds by the Lactobacillus sakei KTU05-6. Additionally, the impact of different lupin seeds as fermentation media for LAB biomass and d/l-lactic acid production was analysed. The d/l ratio for SmF and SSF treated lupin samples varied from 0.15 to 0.45 and from 0.12 to 0.46, 16 respectively. Nutritional analysis highlighted a substantial increase in the TPC content and antioxidant activity up to 31.5–48.8% for SSF treated L. angustifolius samples compared to unfermented. The interaction between analysed factors (lupin variety and fermentation conditions) had a significant influence on essential and nonessential amino acids profile.

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Authors and Affiliations

  1. Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181, Kaunas, Lithuania

    Vytaute Starkute & Elena Bartkiene

  2. University of Latvia, Jelgavas iela 1, LV-1004, Riga, Latvia

    Vadims Bartkevics

  3. Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, Riga, LV-1076, Latvia

    Vadims Bartkevics & Janis Rusko

  4. Kaunas University of Technology, Radvilenu pl. 19, LT-50254, Kaunas, Lithuania

    Daiva Zadeike & Grazina Juodeikiene

Authors
  1. Vytaute Starkute
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  2. Elena Bartkiene
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  3. Vadims Bartkevics
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  4. Janis Rusko
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  5. Daiva Zadeike
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  6. Grazina Juodeikiene
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Correspondence to Elena Bartkiene.

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Starkute, V., Bartkiene, E., Bartkevics, V. et al. Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations. J Food Sci Technol 53, 4141–4148 (2016). https://doi.org/10.1007/s13197-016-2384-8

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  • DOI: https://doi.org/10.1007/s13197-016-2384-8

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