Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in Brassica campestris L. Leaves Harvested at Different Growth Stages

Foods Pub Date : 2024-06-11 DOI:10.3390/foods13121826
Muhammad Younis, Saeed Akhtar, T. Ismail, M. Qamar, Dur‐e‐shahwar Sattar, Wisha Saeed, Mohammad S. Mubarak, Elena Bartkiene, J. Rocha
{"title":"Lactic Acid Fermentation Ameliorates Intrinsic Toxicants in Brassica campestris L. Leaves Harvested at Different Growth Stages","authors":"Muhammad Younis, Saeed Akhtar, T. Ismail, M. Qamar, Dur‐e‐shahwar Sattar, Wisha Saeed, Mohammad S. Mubarak, Elena Bartkiene, J. Rocha","doi":"10.3390/foods13121826","DOIUrl":null,"url":null,"abstract":"Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity.","PeriodicalId":502667,"journal":{"name":"Foods","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.3390/foods13121826","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Brassica campestris (syn. Brassica rapa) is often known as mustard and is grown worldwide owing to its health-promoting characteristics associated with the presence of nutrients and phytochemicals. Along with the nutritional components, B. campestris also contains anti-nutrients (phytates, oxalates, tannins, alkaloids, saponins) that can cause adverse severe health effects to consumers, including rashes, nausea, headaches, bloating and nutritional deficiencies. In the present study, heating (blanching) and fermentation (Lactiplantibacillus plantarum) treatments were applied to reduce the load of the anti-nutrients of B. campestris leaves harvested at three different growth stages: the first stage (fourth week), the second stage (sixth week) and the third stage (eighth week). Results revealed that fermentation treatment using Lp. plantarum increases the ash (5.4 to 6%), protein (9 to 10.4%) and fiber (9.6 to 10.7%) contents, whereas moisture (0.91 to 0.82%), fat (9.9 to 9.1%) and carbohydrate (64.5 to 64.2%) contents decreased among B. campestris samples, and the trend was similar for all three stages. Blanching and fermentation lead to the reduction in phytates (46, 42%), saponins (34, 49%), tannins (1, 10%), oxalates (15, 7%) and alkaloids (10, 6%), separately as compared to raw samples of B. campestris leaves. In contrast, fermentation had no considerable effect on phytochemical contents (total phenolic and total flavonoids) and antioxidant potential (DPPH and FRAP). The action of blanching followed by fermentation caused more decline in the aforementioned toxicants load as compared to blanching or fermentation alone. Structural modifications in blanching and the biochemical conversions in fermentation lead to enhanced stability of nutrients and antioxidant potential. Taken together, these findings suggest blanching followed by fermentation treatments as a reliable, cost-effective and safer approach to curtail the anti-nutrient load without affecting the proximate composition, phytochemical attributes and antioxidant activity.
乳酸发酵可改善不同生长阶段采收的甘蓝叶中的内在毒性物质
Brassica campestris(同属 Brassica rapa)通常被称为芥菜,因其含有营养成分和植物化学物质而具有促进健康的特性,因此在世界各地都有种植。除了营养成分外,野芥菜还含有抗营养成分(植酸盐、草酸盐、单宁、生物碱、皂甙),会对消费者的健康造成严重不良影响,包括皮疹、恶心、头痛、腹胀和营养不良。在本研究中,采用了加热(焯水)和发酵(植物乳杆菌)处理方法,以减少在三个不同生长阶段(第一阶段(第四周)、第二阶段(第六周)和第三阶段(第八周))采收的野油菜叶片的抗营养素负荷。结果表明,使用植物鳞片霉菌进行发酵处理后,野油菜样本的灰分(5.4%-6%)、蛋白质(9%-10.4%)和纤维(9.6%-10.7%)含量增加,而水分(0.91%-0.82%)、脂肪(9.9%-9.1%)和碳水化合物(64.5%-64.2%)含量减少,且三个阶段的趋势相似。与未加工的野油菜叶样品相比,焯水和发酵分别导致植酸盐(46%,42%)、皂苷(34%,49%)、单宁(1%,10%)、草酸盐(15%,7%)和生物碱(10%,6%)的减少。相比之下,发酵对植物化学物质含量(总酚和总黄酮)和抗氧化潜力(DPPH 和 FRAP)没有显著影响。与单独焯水或发酵相比,焯水后发酵的作用会使上述毒性物质的含量下降更多。焯水过程中的结构改变和发酵过程中的生化转换提高了营养物质的稳定性和抗氧化潜力。综上所述,这些研究结果表明,焯水后进行发酵处理是一种可靠、经济、安全的方法,可在不影响近似成分、植物化学属性和抗氧化活性的情况下减少抗营养素负荷。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信