Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties

Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and...

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Main Authors: Augchararat Klongklaew, Kolawole Banwo, Pornpimon Soodsawaeng, Ashish Christopher, Chartchai Khanongnuch, Dipayan Sarkar, Kalidas Shetty
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:NFS Journal
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364622000086
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author Augchararat Klongklaew
Kolawole Banwo
Pornpimon Soodsawaeng
Ashish Christopher
Chartchai Khanongnuch
Dipayan Sarkar
Kalidas Shetty
author_facet Augchararat Klongklaew
Kolawole Banwo
Pornpimon Soodsawaeng
Ashish Christopher
Chartchai Khanongnuch
Dipayan Sarkar
Kalidas Shetty
author_sort Augchararat Klongklaew
collection DOAJ
description Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and nutraceutical applications. Important specific interest is targeting counter measures to health risks associated with non-communicable chronic diseases (NCDs). Therefore, beneficial lactic acid bacteria (LAB) based fermentation strategy was recruited to improve phenolic-bioactive linked antioxidant and anti-hyperglycemic properties of select chickpea varieties (Myles, CDC-Anna, Dwelley, and B-90) which were initially screened for high baseline phenolic content. Aqueous extracts of chickpea flour were fermented with Lactiplantibacillus plantarum for 72 h. Total soluble phenolic (TSP) content, specific phenolic compounds, antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase, and anti-hypertensive property relevant angiotensin-I-converting enzyme (ACE) inhibitory activities of unfermented (control), and fermented (with natural acidic pH and adjusted neutral pH) samples were analyzed using rapid in vitro assay models at 0, 24, 48, and 72 h fermentation time points. Overall, TSP content slightly decreased over time, while total antioxidant activity improved with fermentation and specifically at 24 h time point. Higher, α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fermented samples with natural acidic pH. However, anti-hypertensive relevant ACE inhibitory activity was only found in unfermented samples. Therefore, results indicated that LAB-based fermentation can be targeted strategically to improve antioxidant and anti-hyperglycemic relevant functional qualities in select chickpea varieties supporting NCD-linked health-focused food ingredient applications.
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spelling doaj.art-e3302f6207134efdab2add8b726756f12022-12-21T23:14:54ZengElsevierNFS Journal2352-36462022-06-01273646Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varietiesAugchararat Klongklaew0Kolawole Banwo1Pornpimon Soodsawaeng2Ashish Christopher3Chartchai Khanongnuch4Dipayan Sarkar5Kalidas Shetty6Division of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USADepartment of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA; Food Microbiology and Biotechnology Unit, Department of Microbiology, University of Ibadan, Oyo State, NigeriaDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA; Biological Science Program, Faculty of Science, Burapha University, Chon Buri 20131, ThailandDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58108, USADivision of Biotechnology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, ThailandDepartment of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA; Corresponding author at: 1320 Albrecht Blvd., 372 QBB, Department of Plant Sciences, North Dakota State University, Fargo, ND, USA.Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USAChickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and nutraceutical applications. Important specific interest is targeting counter measures to health risks associated with non-communicable chronic diseases (NCDs). Therefore, beneficial lactic acid bacteria (LAB) based fermentation strategy was recruited to improve phenolic-bioactive linked antioxidant and anti-hyperglycemic properties of select chickpea varieties (Myles, CDC-Anna, Dwelley, and B-90) which were initially screened for high baseline phenolic content. Aqueous extracts of chickpea flour were fermented with Lactiplantibacillus plantarum for 72 h. Total soluble phenolic (TSP) content, specific phenolic compounds, antioxidant activity, anti-hyperglycemic property relevant α-amylase and α-glucosidase, and anti-hypertensive property relevant angiotensin-I-converting enzyme (ACE) inhibitory activities of unfermented (control), and fermented (with natural acidic pH and adjusted neutral pH) samples were analyzed using rapid in vitro assay models at 0, 24, 48, and 72 h fermentation time points. Overall, TSP content slightly decreased over time, while total antioxidant activity improved with fermentation and specifically at 24 h time point. Higher, α-amylase and α-glucosidase enzyme inhibitory activities were also observed in fermented samples with natural acidic pH. However, anti-hypertensive relevant ACE inhibitory activity was only found in unfermented samples. Therefore, results indicated that LAB-based fermentation can be targeted strategically to improve antioxidant and anti-hyperglycemic relevant functional qualities in select chickpea varieties supporting NCD-linked health-focused food ingredient applications.http://www.sciencedirect.com/science/article/pii/S2352364622000086AntioxidantAnti-hyperglycemiaAnti-hypertensionFermentationLactic acid bacteriaPhenolic bioactives
spellingShingle Augchararat Klongklaew
Kolawole Banwo
Pornpimon Soodsawaeng
Ashish Christopher
Chartchai Khanongnuch
Dipayan Sarkar
Kalidas Shetty
Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
NFS Journal
Antioxidant
Anti-hyperglycemia
Anti-hypertension
Fermentation
Lactic acid bacteria
Phenolic bioactives
title Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
title_full Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
title_fullStr Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
title_full_unstemmed Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
title_short Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties
title_sort lactic acid bacteria based fermentation strategy to improve phenolic bioactive linked functional qualities of select chickpea cicer arietinum l varieties
topic Antioxidant
Anti-hyperglycemia
Anti-hypertension
Fermentation
Lactic acid bacteria
Phenolic bioactives
url http://www.sciencedirect.com/science/article/pii/S2352364622000086
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