Background

Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities.

Methods

This work reported the effects of solid-state fermentation (SSF) performed using strains of Aspergillus oryzae and Aspergillus niger on the antioxidant (DPPH, ABTS and FRAP) and in vitro antidiabetic (inhibition of α-amylase and α-glucosidase activities) potential of lentils.

Results

The results showed that the profiles of the biological activities of the extracts obtained from the fermented samples varied greatly with respect to both the microorganism involved and the fermentation time. The extracts obtained from the fermented lentils by A. oryzae after 72 h and by A. niger after 48 h using the FRAP assay showed the most remarkable changes in the antioxidant activity, increasing by 107 and 81%, respectively, compared to the nonfermented lentils. The lentil extracts produced by fermentation with A. niger after 48 h were able to inhibit the α-glucosidase activity by up to 90%, while a maximal inhibition of amylase (~ 75%) was achieved by the lentil extract obtained after 24 h of fermentation with A. oryzae. The content of the total phenolic compounds (TPCs) and the identification of them in lentil extracts correlated well with the improvement of the biological activities.

Conclusion

These results suggested that SSF was feasible to obtain extracts of fermented lentils with improved antioxidant and antidiabetic properties. Additionally, these results indicated that the proper choice of microorganism is crucial to direct the process for the production of compounds with specific biological activities.

中文翻译：

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固态发酵作为扁豆生物转化的有效策略：增强其抗氧化和抗糖尿病能力

背景

发酵是一种经典的工业过程，可以用作提高具有抗氧化和抗糖尿病活性的生物活性化合物释放的有效策略。

方法

这项工作报告了使用米曲霉和黑曲霉菌株进行的固态发酵（SSF）对抗氧化剂（DPPH，ABTS和FRAP）和体外抗糖尿病药（抑制α-淀粉酶和α-葡萄糖苷酶活性）的影响。扁豆。

结果

结果表明，从发酵样品中提取的提取物的生物活性的分布随所涉及的微生物和发酵时间的不同而有很大差异。米酒曲霉72小时后和米曲霉48小时后使用FRAP测定法从发酵小扁豆中提取的提取物显示出最显着的抗氧化活性变化，与未发酵的扁豆相比，分别增加了107％和81％ 。48小时后与黑曲霉发酵产生的扁豆提取物能够抑制α-葡萄糖苷酶的活性高达90％，而24小时后获得的扁豆提取物可以最大程度地抑制淀粉酶（〜75％）。米曲霉发酵。小扁豆提取物中总酚类化合物（TPCs）的含量及其鉴定与生物活性的改善有很好的相关性。

结论

这些结果表明，SSF是可行的，以获得具有改善的抗氧化剂和抗糖尿病特性的发酵小扁豆的提取物。此外，这些结果表明，正确选择微生物对于指导生产具有特定生物学活性的化合物的过程至关重要。