Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome. Our objective was to study the effect of alkaline fermentation by Lactobacillus plantarum and Savinase (FLPS) as well the individual effects of both processes on peptides, phenolics and bioactivity of lentil. FLPS increased peptides and some flavonoids and enhanced antioxidant activity, inhibition of angiotensin I-converting enzyme (ACE) and intestinal maltase activities of lentil soluble fraction. Savinase contributed to peptide release, ACE inhibitory and antioxidant activities of lentil soluble fraction. L. plantarum affected to phenolic composition, α-glucosidase and lipase inhibitory activities. Mass spectrometry analysis of the most active fermented lentil subfraction allowed the identification of the main bioactive compounds. Gastrointestinal digestion of fermented lentil increased bioaccessibility of peptides and phenolics as well as antioxidant activity. FLPS enhanced the overall healthy potential of lentil offering the possibility of its use as strategy for lentil functionalization.

豆类提供了开发对代谢综合症有益的多功能食品的可能性。我们的目的是研究植物乳杆菌和Savinase（FLPS）进行碱性发酵的效果，以及这两个过程对扁豆的肽，酚类和生物活性的单独影响。FLPS增加了肽和一些类黄酮的含量，增强了抗氧化活性，抑制了血管紧张素I转化酶（ACE）和扁豆可溶性级分的肠麦芽糖酶活性。Savinase有助于扁豆可溶性级分的肽释放，ACE抑制和抗氧化活性。植物乳杆菌影响酚类成分，α-葡萄糖苷酶和脂肪酶的抑制活性。质谱分析最活跃的发酵小扁豆亚组分，可以鉴定出主要的生物活性化合物。发酵小扁豆的胃肠道消化增加了肽和酚类的生物利用度以及抗氧化活性。FLPS增强了扁豆的整体健康潜力，提供了将其用作扁豆功能化策略的可能性。