Publication: Obtención de un ingrediente multifuncional a partir de lenteja mediante fermentación e hidrólisis enzimática ApH controlado dirigido al control del síndrome metabólico
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2019-05-21
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Universidad Complutense de Madrid
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Abstract
El Síndrome Metabólico (SMet) se define como una constelación de factores de riesgo cardiometabólicos. La búsqueda de estrategias de prevención aplicables al estilo de vida habitual constituye una prioridad para reducir el impacto sanitario del SMet. Si bien cada año se lanzan al mercado numerosos alimentos funcionales, hay una ausencia de alimentos multifuncionales con capacidad para actuar simultáneamente sobre los componentes del SMet. Los beneficios de las legumbres para la prevención y el control del SMet vienen determinados por la bioaccesibilidad de sus compuestos bioactivos. En esta Tesis Doctoral se ha elegido la lenteja por su elevado contenido en compuestos fenólicos y el potencial de sus proteínas como precursores de péptidos bioactivos. Se propone la aplicación de un proceso de fermentación empleando Lactobacillus plantarum combinado con la adición de una proteasa comercial (Savinasa 16 L) a pH controlado para mejorar la bioaccesibilidad de los compuestos fenólicos y péptidos de lenteja y, consecuentemente, su eficacia biológica. Si bien otros estudios han utilizado la fermentación como proceso de funcionalización de alimentos, la novedad de esta Tesis Doctoral radica en el mantenimiento del pH en valores neutros o alcalinos para maximizar la solubilidad de las proteínas, las actividades enzimáticas y labio accesibilidad de compuestos bioactivos...
The Metabolic Syndrome (MetS) is defined as a constellation of cardiometabolicrisk factors. The search for prevention strategies applicable to the usual lifestyle constitutes apriority to reduce the health impact of MetS. Despite the fact that many functional foods are launched on the market every year, there is an absence of foods with the ability to act simultaneously on the components of MetS.The benefits of legumes for prevention and control of MetS are closely determined by the bioavailability of bioactive compounds. In this Doctoral Thesis, lentil was chosen owe toits high content of phenolic compounds and the potential of its proteins as precursors of bioactive peptides. In the present study the application of a fermentation process using Lactobacillus plantarum as a starter culture combined with the addition of a commercial protease (Savinase 16 L) at a controlled pH has been chosen as a strategy to improve the bioavailability of phenolic compounds and bioactive peptides from lentil, and therefore, its biological effectiveness. Although there are studies in which fermentation has been used as a food functionalization process, the novelty of this Doctoral Thesis lies in the maintenance of pH in neutral or alkaline values during fermentation in order to maximize the solubility of proteins, enzymatic activities and the bioavailability of bioactive compounds...
The Metabolic Syndrome (MetS) is defined as a constellation of cardiometabolicrisk factors. The search for prevention strategies applicable to the usual lifestyle constitutes apriority to reduce the health impact of MetS. Despite the fact that many functional foods are launched on the market every year, there is an absence of foods with the ability to act simultaneously on the components of MetS.The benefits of legumes for prevention and control of MetS are closely determined by the bioavailability of bioactive compounds. In this Doctoral Thesis, lentil was chosen owe toits high content of phenolic compounds and the potential of its proteins as precursors of bioactive peptides. In the present study the application of a fermentation process using Lactobacillus plantarum as a starter culture combined with the addition of a commercial protease (Savinase 16 L) at a controlled pH has been chosen as a strategy to improve the bioavailability of phenolic compounds and bioactive peptides from lentil, and therefore, its biological effectiveness. Although there are studies in which fermentation has been used as a food functionalization process, the novelty of this Doctoral Thesis lies in the maintenance of pH in neutral or alkaline values during fermentation in order to maximize the solubility of proteins, enzymatic activities and the bioavailability of bioactive compounds...
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Tesis de la Universidad Complutense de Madrid, Facultad de Ciencias Biológicas, leída el 16-11-2018