Abstract Title:

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.

Abstract Source:

Food Chem. 2013 Jan 15 ;136(2):1030-7. Epub 2012 Sep 17. PMID: 23122159

Abstract Author(s):

Maria Inés Torino, Rocío I Limón, Cristina Martínez-Villaluenga, Sari Mäkinen, Anne Pihlanto, Concepción Vidal-Valverde, Juana Frias

Article Affiliation:

CCT CERELA-CONICET, Chacabuco 145, 4000 SM Tucumán, Argentina.


The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-soluble fractions with antioxidant and antihypertensive properties was studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 logCFU/g up to 48h of SSF. LSF water-soluble fractions had higher (P⩽0.05) free amino groups, GABA content, antioxidant and angiotensin I-converting enzyme inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF increased in a time-dependent manner. Proteolysis by BS was limited, with slight changes in free amino groups, while GABA, totalphenolic compounds and antioxidant capacity increased throughout fermentation. Higher antihypertensive potential was observed in NF (96h) characterised by the highest GABA content (10.42mg/g extract), ACE-inhibitory potency (expressed as IC(50)) of 0.18mg protein/ml and antioxidant capacity of 0.26mmol Trolox equivalents/g extract. Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.

Study Type : In Vitro Study
Additional Links
Pharmacological Actions : Hypotensive : CK(467) : AC(63)

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