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

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Authors
Ayyash, M.
Johnson, Stuart
Liu, S.
Mesmari, N.
Dahmani, S.
Al Dhaheri, A.
Kizhakkayil, J.
Date
2019
Type
Journal Article

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Ayyash, M. and Johnson, S. and Liu, S. and Mesmari, N. and Dahmani, S. and Al Dhaheri, A. and Kizhakkayil, J. 2019. In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.. Food Chemistry. 275: pp. 50-58.
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Food Chemistry
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School of Molecular and Life Sciences (MLS)
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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 a-amylase and a-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 a-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.