Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

The aim of the work was to evaluate the profile of free amino acids (FAA) as the possible precursors of biogenic amines (BAs) in different varieties and hybrid lines of Lupinus luteus and Lupinus angustifolius and its changes during fermentation. Lupins have high amounts of FAA, and therefore, significant contents of BAs by the action of bacterial amino acid decarboxylases can be formed. In view of this, the effect of three Pediococcus pentosaceus strains KTU05‐8, KTU05‐9 and KTU05‐10 on BA formation during lupin fermentation was studied. The formation of BAs was monitored during 48‐h fermentation at solid‐state conditions and compared with that in samples after submerged fermentation and in the control nonfermented samples. The lupin variety, fermentation conditions and the Pediococcus strain were found to have the significant effect on the FAA profile and BA contents in fermented lupin; the interaction between analysed factors was F(5.989) = 1755.321 (P < 0.0001) and F(5.660) = 130.736 (P < 0.0001), respectively. A weak correlation was found between amino acid His and histamine (r = 0.3709; P = 0.0005) and between Phe and phenylethylamine (r = 0.3914, P = 0.0002) in lupin samples, but the significant correlations between amino acid Tyr and tyramine and between Lys and cadaverine were not found. By optimising the fermentation technology, it is possible to increase the nutritional value and functionality of lupin.     

New hydroxypyridinone-functionalized sepharoses as sorbing agents for hard metal ions

Two new polymeric matrices functionalized with 3-hydroxy-4-pyridinone chelating units (HP-NH-SEPH and HP-C=NH-SEPH) have been prepared and studied for their chelating ability towards a set of metal ions (e.g. Fe(III), Al(III), and Th(IV)). Both matrices demonstrated excellent ability to complex these metal ions, but HP-NH-SEPH evidenced higher chelating capacity than HP-C=NH-SEPH. The corresponding metal-complex gels presented high stability in the pH range 3-7, and their chelating capacity followed the order, Fe(III)≈Th(IV)>Al(III), in agreement with previously reported thermodynamics of the corresponding monomeric ligand-metal complexes in aqueous solution. These functionalized supports also showed capacity to be regenerated and reused. Thus, there are good perspectives for potential environmental and medical applications of these new metal sorbents.     

Benefits of β-xylanase for wheat biomass conversion to bioethanol

BACKGROUND: The efficiency of bioethanol production from wheat biomass is related to the quality of end products as well as to safety criteria of co‐products such as distiller's dried grains with solubles (DDGS). The inclusion of a new biocatalyst for non‐starch polysaccharide degradation in fermentation processes could be one of the solutions. The objective of this study was to evaluate the influence of β‐xylanases in combination with traditional amylolytic enzymes on the efficiency of bioethanol production and DON detoxification during fermentation of Fusarium‐contaminated wheat biomass with high concentration of deoxynivalenol (DON; 3.95 mg kg^?1). RESULTS: The results showed that the negative effect of Fusarium spp. on yield and quality of bioethanol could be eliminated by the application of Trichoderma reesei xylanase in combination with amylolytic enzymes. This technological solution allowed to increase the concentration of ethanol in the fermented wort by 35.3% and to improve the quality of bioethanol by decreasing the concentrations of methanol, methyl acetate, isoamyl and isobutyl alcohols. Mass balance calculations showed that DDGS was the main source of DON contamination, comprising 74% of toxin found in wheat biomass. By using new enzyme combination for wheat biomass saccharification, a higher level of detoxification (41%) of DON was achieved during the fermentation process. CONCLUSION: The addition of Trichoderma reesei xylanase played a positive role in bioethanol production from Fusarium‐contaminated wheat biomass, indicating that the yeast‐growing medium was enriched during the enzymatic treatment. Copyright © 2011 Society of Chemical Industry     

Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid‐state fermentation with Pediococcus pentosaceus strains

The influence of different factors (submerged and/or solid‐state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF isolates by 58.3%, 68.2%, 95.6%, 76.6%, lower content of phenylethylamine, putrescine, cadaverine and histamine, respectively was found. The highest protein digestibility and the lowest BAs content using submerged fermentation with pediococcus No. 8 in lupine variety Vilnius protein isolates can be obtained and this technology for high‐quality lupine proteins preparation can be recommended.     

A comparative study on the structural and functional properties of water-soluble and alkali-soluble dietary fibres from rice bran after hot-water,ultrasound, hydrolysis by cellulase,and combined pre-treatments

The aim of the study was to estimate the optimum method to obtain water-soluble (WS-DF) and alkali-soluble (AS-DF) dietary fibres fibres from defatted rice bran (DRB) to develop functional components for food. The different pre-treatments of DRB, such as ultrasound (US) treatment, hydrolysis by cellulase (HC) and combined treatment (HC-US), were compared with hot-water (HWT) treatment on yields, and structural, physicochemical, and functional properties of WS-DF and AS-DF. Results showed that amounts of WS-DF (5.54–9.03 g/100 g) and AS-DF (7.22–9.58 g/100 g), and total dietary fibre (TDF) (42.21–45.44 g/100 g) obtained from the DRB after US, HC and HC-US treatments were significantly higher than that after HWT (6.36, 5.65 and 31.92 g/100 g, respectively). The FT-IR indicated that the effect of applied treatments on the changes of the chemical structure of polysaccharides was stronger for the WS-DF than that for the AS-DF. Scanning electron microscopy (SEM) showed that the surfaces of US-treated DFs particles were much more fractured than those after the HWT and HC. The combined HC-US treatment at 50°C for 30 min significantly enhanced the purity (85–91%) and homogeneity of RB DFs structure resulting in increased water-holding, swelling and glucose adsorption capacities compared to conventional processes maintaining acceptable bioactivity. Our study showed that conventional hot water extraction could be replaced with the ultrasonication technology as an effective tool for the modification of rice bran DFs’ structure and functional properties.     

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

The aim of this research was to study the effects of solid‐state fermentation (SSF) with Lactobacillus sakei, Pediococcus pentosaceus and P. acidilactici on lupine sourdough parameters and lupine sourdough influence on the physical dough properties and wheat bread quality. The results showed that lactic acid bacteria (LAB) significantly reduced the pH and increased total titratable acidity (TTA) of SSF lupine. The highest protease activity in lupine is excreted by L. sakei (187.1 ± 8.6 PU g^?1), and the highest amylase activity, by P. pentosaceus (155.8 ± 7.5 AU g^?1). Lupine sourdough has a significant effect on the rheological properties of doughs, which affect the baking characteristics of the final product. In conclusion, it can be said that L. sakei, P. pentosaceus and P. acidilactici could be used for lupine SSF, and the addition of up to the 10% SSF lupine products increases the wheat–lupine bread quality.     

Empirical and modeling evidence of the long-range atmospheric transport of decabromodiphenyl ether

Understanding of the long-range atmospheric transport (LRT) behavior of decabromodiphenyl ether (BDE-209) is still limited. Most existing model-based approaches to assessing an organic chemical's potential for LRT have assumed invariant environmental conditions, even though many factors impacting on the atmospheric residence time are known to vary considerably over a variety of time scales. Model estimates of LRT also suffer from limited evaluation against observational evidence. Such evidence was sought from dated sediment cores taken from lakes along a latitudinal transect in North America. BDE-209 was generally detected only in recent sediment horizons, and sedimentation fluxes were found to decline exponentially with latitude. The empirical half-distance (EHD) for BDE-209 derived from surface flux data is approximately half that of the sigmaPCBs. A dynamic multimedia fate and transport model provides further insight into the temporal variability of processes that control LRT for BDE-209 and PCBs. The variability of precipitation, and in particular, the occurrence of time periods without precipitation coinciding with strong winds, influences the LRT potential of chemicals that combine a sufficiently long atmospheric half-life with very low volatility. Likewise, the forest filter effect may be important for a wider range of chemicals than believed previously, because models assuming constant precipitation fail to account for the impact of differences in dry deposition on days without rain. Chemicals that are both sorbed to particles and potentially persistent in the atmosphere, such as BDE-209, may have a larger potential for LRT than anticipated on the basis of earlier model evaluations. Still, the EHDs illustrate that the model seems to underestimate atmospheric loss processes of potential significance to BDE-209, illustrating the need to critically compare predictions of LRT against observations. Processes that need to be understood better in order to improve predictions of LRT for BDE-209 include particle dry deposition, precipitation scavenging, and photolysis in the sorbed state.     

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

Lupine has the potential to be a new domestic source of vegetable protein due to its comparable quality to the commonly used soy proteins. However, the bioprocessing that take place in the production of wheat bread with non‐conventional flours could play an important role. The wholemeal Lupinus angustifolius and Lupinus luteus flours were fermented by bacteriocin‐producing strain of Pediococcus acidilactici. The effect of lupine flour supplementation on wheat bread quality, sensory and safety criteria was studied. The lupine additives significantly decreased the quality of bread. The fermented L. luteus flour (10% of flour basis) had a slightly higher positive effect on the specific volume and crumb porosity (5.4%) and lowering of crumb hardness (9.5%) than those of L. angustifolius. In contrary, consumers rated higher for bread with L. angustifolius sourdough, which contributed to a stronger taste score. The levels of tyramine, histamine and putrescine (32.6–215.8, 20.8–96.7 and 33.7–195.2 mg kg^?1, respectively) do not present a health risk for consumers due to their relatively low levels in lupine fermented products. Bioprocessing used for wheat bread production with lupine flour additives could improve the nutritional profile of bread without increasing the risk of biogenic amine formation.