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Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B12, and Amino Acid Composition

Thompson, H. O. ; Önning, G. LU ; Holmgren, K. ; Strandler, H. S. and Hultberg, M. (2020) In Plant Foods for Human Nutrition 75(2). p.236-242
Abstract

As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the... (More)

As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to <4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B12 content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the mixture increased significantly after fermentation. Relative to control samples, riboflavin increased by 76–113%, to 91.6 ± 0.6 μg/100 g fresh weight, and folate increased by 32–60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B12 was observed, although the final amount (0.048 ± 0.013 μg/100 g fresh weight) was only a small fraction of recommended daily intake. Measurements of amino acid composition in the mixture revealed small increases in alanine, glycine, histidine, isoleucine, leucine, and valine in the fermented sample compared to the unfermented control.

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author
; ; ; and
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
B-vitamins, Brassica oleracea, Lactic acid bacteria, Nutritional quality, Phaseolus vulgaris
in
Plant Foods for Human Nutrition
volume
75
issue
2
pages
7 pages
publisher
Springer
external identifiers
  • scopus:85080933249
  • pmid:32144644
ISSN
0921-9668
DOI
10.1007/s11130-020-00806-2
language
English
LU publication?
yes
id
a2431441-14f2-4422-a6ac-38cba4aecf6a
date added to LUP
2020-03-24 14:40:54
date last changed
2024-07-25 15:30:40
@article{a2431441-14f2-4422-a6ac-38cba4aecf6a,
  abstract     = {{<p>As diets change in response to ethical, environmental, and health concerns surrounding meat consumption, fermentation has potential to improve the taste and nutritional qualities of plant-based foods. In this study, cauliflower, white beans, and a 50:50 cauliflower-white bean mixture were fermented using different strains of Lactobacillus plantarum. In all treatments containing cauliflower, the pH was reduced to &lt;4 after 18 h, while treatments containing only white beans had an average pH of 4.8 after 18 h. Following fermentation, the riboflavin, folate, and vitamin B<sub>12</sub> content of the cauliflower-white bean mixture was measured, and compared against that of an unfermented control. The riboflavin and folate content of the mixture increased significantly after fermentation. Relative to control samples, riboflavin increased by 76–113%, to 91.6 ± 0.6 μg/100 g fresh weight, and folate increased by 32–60%, to 58.8 ± 2.0 μg/100 g fresh weight. For one bacterial strain, L. plantarum 299, a significant 66% increase in vitamin B<sub>12</sub> was observed, although the final amount (0.048 ± 0.013 μg/100 g fresh weight) was only a small fraction of recommended daily intake. Measurements of amino acid composition in the mixture revealed small increases in alanine, glycine, histidine, isoleucine, leucine, and valine in the fermented sample compared to the unfermented control.</p>}},
  author       = {{Thompson, H. O. and Önning, G. and Holmgren, K. and Strandler, H. S. and Hultberg, M.}},
  issn         = {{0921-9668}},
  keywords     = {{B-vitamins; Brassica oleracea; Lactic acid bacteria; Nutritional quality; Phaseolus vulgaris}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{236--242}},
  publisher    = {{Springer}},
  series       = {{Plant Foods for Human Nutrition}},
  title        = {{Fermentation of Cauliflower and White Beans with Lactobacillus plantarum – Impact on Levels of Riboflavin, Folate, Vitamin B<sub>12</sub>, and Amino Acid Composition}},
  url          = {{http://dx.doi.org/10.1007/s11130-020-00806-2}},
  doi          = {{10.1007/s11130-020-00806-2}},
  volume       = {{75}},
  year         = {{2020}},
}