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In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.

Author:
Ayyash, Mutamed, Johnson, Stuart K., Liu, Shao-Quan, Mesmari, Nouf, Dahmani, Shaikhah, Al Dhaheri, Ayesha S, Kizhakkayil, Jaleel
Source:
Food chemistry 2019 v.275 pp. 50-58
ISSN:
0308-8146
Subject:
Lactobacillus reuteri, Lupinus, alpha-amylase, alpha-glucosidase, antioxidant activity, antioxidants, cell lines, enzyme inhibition, health promotion, neoplasm cells, neoplasms, proteolysis, solid state fermentation, wheat, whole grain foods
Abstract:
This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72 h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from ∼12.0% to 55.0%, ∼17.6% to 73.0%, and ∼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (∼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (p < 0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.