Fermentation of Yellow Peas to enhance protein digestibility, polyphenol content and antioxidative capacity to improve intestinal health

Abstract

This study investigated the effects of Rhizopus oryzae and Lactiplantibacillus plantarum 299V fermentation on Swedish yellow peas. Through 48 hours of fermentation, the pH and acidity development were investigated, and the final samples underwent analysis regarding their polyphenol and antioxidant content to determine the effect of the fermentation. Furthermore, the samples underwent an in vitro digestion following the INFOGEST protocol. Collected soluble fractions were used for subsequent analyses in human reconstructed intestinal cell
tissues to determine the effects of fermented and digested yellow peas on mucosal permeability and epithelial antioxidative capacity. The results showed that both fermentation types increased the polyphenol and antioxidant content. Additionally, fungal fermentation significantly increased the protein content of the samples while the lactic acid fermentation maintained the initial protein content. Both results suggest fermentation as a suitable method to improve the nutritional profile of plant-based materials. During the digestion, the chemical degradation of
the pea matrix was observed resulting in an increase in polyphenols as well as a decrease in soluble protein content and antioxidants. Additionally, both treatments increased the digested protein fraction measured in the supernatant of the digested samples, with L. plantarum presenting higher digestibility levels. Furthermore, the beneficial effects of the samples on the intestinal epithelial cell integrity and their antioxidative capacity were identified, although it could not be attributed to one of the analyzed components. Therefore, further research is needed
to understand the influence of other compounds on the intestinal health

Popular Abstract

Application of microorganisms in food production, also known as fermentation, is a wellestablished preservation technique that has been around for centuries. Fermented products are all around us, no matter if sauerkraut, kimchi, beer, or wine. From homemade sourdough to precision fermentation, microorganisms’ power to alter food characteristics knows no limits.
As a consequence, fermentation has recently been gaining interest from the scientific community and general public due to its multiple health benefits.
To focus on these benefits, this project studied the effects of two different fermentations on Swedish yellow peas using the fungus Rhizopus oryzae and the lactic acid bacteria Lactiplantibacillus plantarum 299V. Both microorganisms increased the polyphenol and antioxidant content of the peas after 48 hours of fermentation. To analyze the digestibility of obtained fermented products, an in vitro digestion was performed. This method is mimicking human digestion outside of the body. The following analyses revealed that the digestion process
boosted the release of polyphenols in the fermented products even more. Additionally, the fermentations increased the digested protein fraction making it easier to be digested by the enzymes since they are already broken down into smaller peptides and amino acids, ready to be absorbed.
To examine beneficial health effects of fermented products on the human intestinal mucosa, a novel, state-of-the-art model with intestinal reconstructed tissues was used. The results did not disappoint, all fermented pea samples showed an improved barrier function and epithelial antioxidative capacity, shown by positive effects on intestinal health parameters. To completely understand which part of the fermented products had this effect, more research about different
components is needed to unravel their role in a healthy gut.
Overall, this study revealed various positive effects of the two fermentations which would make yellow peas suitable material for developing new food products with health-promoting effects.

• author: Ahumada Ochoa, Maria Teresa and Bernard, Maj Margarete
• supervisor: Claudia Lazarte; Olena Prykhodko
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20251
• year: 2025
• type: H2 - Master's Degree (Two Years)
• subject: Chemistry
• keywords: yellow peas, fermentation, antioxidants, polyphenols, protein, INFOGEST, gut health, food engineering nutrition and food chemistry
• language: English
• id: 9200452
• date added to LUP: 2025-06-17 16:19:21
• date last changed: 2025-06-17 16:19:21