Amino acids profile and antioxidant activity of different Lupinus angustifolius seeds after solid state and submerged fermentations

J Food Sci Technol. 2016 Dec;53(12):4141-4148. doi: 10.1007/s13197-016-2384-8. Epub 2016 Dec 3.


The objective of this study was to investigate the amino acids profile, total phenolic compounds (TPC) content, antioxidant activity after submerged (SmF) and solid state (SSF) fermentations of different Lupinus angustifolius seeds by the Lactobacillus sakei KTU05-6. Additionally, the impact of different lupin seeds as fermentation media for LAB biomass and d/l-lactic acid production was analysed. The d/l ratio for SmF and SSF treated lupin samples varied from 0.15 to 0.45 and from 0.12 to 0.46, 16 respectively. Nutritional analysis highlighted a substantial increase in the TPC content and antioxidant activity up to 31.5-48.8% for SSF treated L. angustifolius samples compared to unfermented. The interaction between analysed factors (lupin variety and fermentation conditions) had a significant influence on essential and nonessential amino acids profile.

Keywords: Amino acids; Antioxidant activity; Lactobacillus sakei; Lupinus angustifolius; Phenolic compounds.