کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7622616 | 1494526 | 2017 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
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چکیده انگلیسی
This study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to develop novel functional preparations through lactic acid fermentation. Different lactic acid bacteria were used as single starter. P. oleracea fermented with Lactobacillus kunkeii B7 and Lactobacillus plantarum POM1 resulted in decreased levels (ca. 30%) of oxalic acid, which is commonly recognized as an anti-nutritional compound. Lactobacillus brevis POM4 enhanced by ca. 400% the concentration of γ-amino butyric acid, a non-protein amino acid with various physiological functions. Fermentation of P. oleracea led to a marked increase of α-linalool, a monoterpene compounds with various pharmacological properties. Bioconversion of oleraceins by L. kunkeii B7 is likely responsible for the increased antioxidant activity. The decrease of polyunsaturated fatty acids potentially underlined the synthesis of various derivatives with potential health or nutritional effects. Hence lactic acid fermentation of P. oleracea is a powerful tool to achieve standardized functional foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Functional Foods - Volume 39, December 2017, Pages 175-185
Journal: Journal of Functional Foods - Volume 39, December 2017, Pages 175-185
نویسندگان
Pasquale Filannino, Raffaella Di Cagno, Antonio Trani, Vincenzo Cantatore, Giuseppe Gambacorta, Marco Gobbetti,