Changes in Chemical Composition of Lentils, Including Gamma-Aminobutyric Acid and Volatile Compound Formation during Submerged and Solid-State Fermentation with Pediococcus acidilactici

• Published in: Foods Vol. 13; no. 8; p. 1249
• Main Authors: Mockus, Ernestas, Starkute, Vytaute, Klupsaite, Dovile, Bartkevics, Vadims, Borisova, Anastasija, Sarunaite, Lina, Arlauskiene, Ausra, Rocha, João Miguel, Bartkiene, Elena
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 19.04.2024
• Subjects: Amines; Amino acids; Antioxidants; Bacteria; Beans; Biogenic amines; Chemical composition; Crop diseases; Crops; Fatty acids; Fermentation; Food; gamma-aminobutyric acid; Intercropping; Lactic acid; Lactic acid bacteria; Legumes; Lentils; Metabolism; Pediococcus acidilactici; Phenolic compounds; Phenols; Proteins; Solid state; Solid state fermentation; Substrates; trace elements; Volatile compounds; γ-Aminobutyric acid; United Kingdom > UK; Lithuania; biogenic amines; trace elements; fatty acids; amino acids; volatile compounds; fermentation; gamma-aminobutyric acid; lentils
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13081249

The aim of this study was to evaluate and compare the characteristics of non-treated and fermented [via submerged (SMF) and solid-state (SSF) fermentation using ] lentils ( ) grown either in pure stands (L) or relay intercropped with winter rye (LR). It was observed that the lentils were suitable substrate for lacto-fermentation. Most of the free amino acid concentrations increased in lentils after both fermentations. The highest concentration of γ-aminobutyric acid was found in SSF LR samples. However, fermentation led to higher biogenic amines (BA) content in lentils. The most abundant fatty acid in lentils was C18:2. SSF lentils showed more complex volatile compound (VC) profiles (with between nine and seventeen new VCs formed), whereas, in SMF samples, between two and five newly VCs were formed. When comparing lentil grown types, L contained significantly higher concentrations of Na, K, Ca, P, Mn, and Se, while LR contained significantly higher concentrations of Fe and Ni. To sum up, fermentation with lactic acid bacteria (LAB) contributed to the improved biological value of lentils; still, the quantity of BA needs to be considered. Further investigations into the metabolism of certain compounds (such as phenolic and antinutritional compounds) in lentils during fermentation ought to be carried out.