The present study evaluated the fermentation of a blend composed of Sacha inchi press cake(SIC),a protein-rich byproduct containing essential amino acids,and Yacon flour(YF),a prebiotic source of fructooligosaccharide...The present study evaluated the fermentation of a blend composed of Sacha inchi press cake(SIC),a protein-rich byproduct containing essential amino acids,and Yacon flour(YF),a prebiotic source of fructooligosaccharides(FOS).Fermentation was carried out using Lactobacillus plantarum and Lactobacillus rhamnosus under three treatment conditions:T1(fermentation without protease),T2(protease addition with simultaneous fermenta-tion),and T3(protease addition followed by 2 h hydrolysis and subsequent fermentation).A 32 factorial design analysis via response surface methodology was employed to optimize the SIC:YF ratio.No significant straindependent differences were observed in pH,titratable acidity,viable cell count(VCC),protein content,anti-oxidant capacity(AC),or angiotensin-converting enzyme inhibition(ACE-I).However,enzymatic hydrolysis significantly enhanced antioxidant and antihypertensive activities.Multi-response optimization identified the optimal SIC:YF ratio as 10.0:8.3%for treatments T1 and T2.Among these,T2 demonstrated superior perfor-mance,with higher soluble protein content(13.5 mg g^(-1)),enhanced antioxidant capacity,and increased ACE-I activity.The fermented blend exhibited symbiotic and multifunctional properties,as evidenced by L.plantarum VCC(9.02 Log CFU g^(-1)),ORAC AC(9.24μmol TE g^(-1)),ACE-I IC_(50)(0.6 mg g^(-1)),total protein(4.3%),total dietary fiber(3.3%),FOS content(2.2%),and the presence of short-chain fatty acids mainly propionic and acetic.These findings support the potential of SIC and YF as functional ingredients in the development of fer-mented foods with health-promoting properties.展开更多
基金to CONCYTEC-PROCIENCIA,Contest E041-2023-02[GRANT N◦PE501083311-2023-PROCIENCIA],Peru,for the financial support granted for the development of this research.
文摘The present study evaluated the fermentation of a blend composed of Sacha inchi press cake(SIC),a protein-rich byproduct containing essential amino acids,and Yacon flour(YF),a prebiotic source of fructooligosaccharides(FOS).Fermentation was carried out using Lactobacillus plantarum and Lactobacillus rhamnosus under three treatment conditions:T1(fermentation without protease),T2(protease addition with simultaneous fermenta-tion),and T3(protease addition followed by 2 h hydrolysis and subsequent fermentation).A 32 factorial design analysis via response surface methodology was employed to optimize the SIC:YF ratio.No significant straindependent differences were observed in pH,titratable acidity,viable cell count(VCC),protein content,anti-oxidant capacity(AC),or angiotensin-converting enzyme inhibition(ACE-I).However,enzymatic hydrolysis significantly enhanced antioxidant and antihypertensive activities.Multi-response optimization identified the optimal SIC:YF ratio as 10.0:8.3%for treatments T1 and T2.Among these,T2 demonstrated superior perfor-mance,with higher soluble protein content(13.5 mg g^(-1)),enhanced antioxidant capacity,and increased ACE-I activity.The fermented blend exhibited symbiotic and multifunctional properties,as evidenced by L.plantarum VCC(9.02 Log CFU g^(-1)),ORAC AC(9.24μmol TE g^(-1)),ACE-I IC_(50)(0.6 mg g^(-1)),total protein(4.3%),total dietary fiber(3.3%),FOS content(2.2%),and the presence of short-chain fatty acids mainly propionic and acetic.These findings support the potential of SIC and YF as functional ingredients in the development of fer-mented foods with health-promoting properties.
