Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicat...
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MDPI AG
2021-07-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/26/14/4193 |
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| author | Ewa Pejcz Sabina Lachowicz-Wiśniewska Paulina Nowicka Agata Wojciechowicz-Budzisz Radosław Spychaj Zygmunt Gil |
| author_facet | Ewa Pejcz Sabina Lachowicz-Wiśniewska Paulina Nowicka Agata Wojciechowicz-Budzisz Radosław Spychaj Zygmunt Gil |
| author_sort | Ewa Pejcz |
| collection | DOAJ |
| description | Inoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of <i>L. plantarum</i>-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both <i>L. plantarum</i> and <i>L. casei</i> contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation. |
| first_indexed | 2024-03-10T09:30:34Z |
| format | Article |
| id | doaj.art-75b44837caef45a1be46bc01b6b73739 |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T09:30:34Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-75b44837caef45a1be46bc01b6b737392023-11-22T04:29:59ZengMDPI AGMolecules1420-30492021-07-012614419310.3390/molecules26144193Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat SourdoughEwa Pejcz0Sabina Lachowicz-Wiśniewska1Paulina Nowicka2Agata Wojciechowicz-Budzisz3Radosław Spychaj4Zygmunt Gil5Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fruit, Vegetable and Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandDepartment of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Sciences, 51-630 Wrocław, PolandInoculation of sourdough allows the fermentation medium to be dominated by desired microorganisms, which enables determining the kinetics of the conversion of chemical compounds by individual microorganisms. This knowledge may allow the design of functional food products with health features dedicated to consumers with special needs. The aim of the study was to assess the dynamics of transformations of fermentable oligosaccharide, disaccharide, monosaccharide and polyol (FODMAP) compounds from wheat flour as well as their antioxidant activity during inoculated and spontaneous sourdough fermentation. The FODMAP content in grain products was determined by the fructan content with negligible amounts of sugars and polyols. To produce a low-FODMAP cereal product, the fermentation time is essential. The 72 h fermentation time of <i>L. plantarum</i>-inoculated sourdough reduced the FODMAP content by 91%. The sourdough fermentation time of at least 72 h also positively influenced the content of polyphenols and antioxidant activity, regardless of the type of fermentation. The inoculation of both <i>L. plantarum</i> and <i>L. casei</i> contributed to a similar degree to the reduction in FODMAP in sourdough compared to spontaneous fermentation.https://www.mdpi.com/1420-3049/26/14/4193sourdough fermentationinoculationlactic acid bacteriaFODMAPfructansantioxidant activity |
| spellingShingle | Ewa Pejcz Sabina Lachowicz-Wiśniewska Paulina Nowicka Agata Wojciechowicz-Budzisz Radosław Spychaj Zygmunt Gil Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough Molecules sourdough fermentation inoculation lactic acid bacteria FODMAP fructans antioxidant activity |
| title | Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough |
| title_full | Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough |
| title_fullStr | Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough |
| title_full_unstemmed | Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough |
| title_short | Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough |
| title_sort | effect of inoculated lactic acid fermentation on the fermentable saccharides and polyols polyphenols and antioxidant activity changes in wheat sourdough |
| topic | sourdough fermentation inoculation lactic acid bacteria FODMAP fructans antioxidant activity |
| url | https://www.mdpi.com/1420-3049/26/14/4193 |
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