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Fermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties

cris.virtual.author-orcid0000-0003-1298-6201
cris.virtual.author-orcid0000-0002-2994-4019
cris.virtual.author-orcid0000-0002-5646-8759
cris.virtual.author-orcid0000-0002-3574-3117
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-1535-9625
cris.virtual.author-orcid0000-0003-3708-2890
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcide1381f45-d30d-4632-b008-bcbf1b28b7a4
cris.virtualsource.author-orcideebce1ab-5f89-41d7-a55b-84a904a0efce
cris.virtualsource.author-orcid837eac30-6f77-4b6f-bb01-386975edb99a
cris.virtualsource.author-orcide0ec9333-c31e-44fd-9447-b159909e62c3
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid8bc52f42-5907-41e7-a4eb-db64358a4285
cris.virtualsource.author-orcida0e99de6-16e7-4a8e-955e-348a7bec4f41
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of the study was to investigate the effect of fermentation of flaxseed cake with Lactiplantibacillus plantarum K06 on its composition (protein and phenolic profiles), functional properties (antioxidative activity, total phenolic content – TPC, water holding capacity – WHC, viscosity), and cyanogenic glucoside (CG) degradation. Samples were analysed during 48 h of fermentation. The 48 h fermentation caused an increase in low molecular weight protein fraction which constituting one-third of the total proteins. Moreover a slight decrease in the secoisolariciresinol diglucoside (SDG) (by 15%) and phenolic acid content (at least 7%) was observed in comparison to unfermented flaxseed cake. The antiradical activity and TPC increased (at 66% and 20% respectively), whereas the WHC and viscosity decreased (by 32% and 52%). Most of the changes occurred after 24 or 36 h of fermentation. Longer fermentation did not significantly influence the parameters. An additional benefit was the complete degradation of CGs after 24 h of fermentation. The experiment showed that fermentation with L. plantarum K06 effectively modified the properties of flaxseed cake, thus increasing its application as a food ingredient.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Technologii Mięsa
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Biochemii i Analizy Żywności
dc.contributor.authorWaszkowiak, Katarzyna
dc.contributor.authorMakowska, Agnieszka
dc.contributor.authorMikołajczak, Beata
dc.contributor.authorMyszka, Kamila
dc.contributor.authorBarthet, Véronique J.
dc.contributor.authorZielińska-Dawidziak, Magdalena
dc.contributor.authorKmiecik, Dominik
dc.contributor.authorTruszkowska, Michalina
dc.date.access2025-04-25
dc.date.accessioned2025-04-25T06:55:02Z
dc.date.available2025-04-25T06:55:02Z
dc.date.copyright2025-01-23
dc.date.issued2025
dc.description.bibliographyil., bibliogr.
dc.description.financeother
dc.description.financecost12743,39
dc.description.if6,0
dc.description.number1 February 2025
dc.description.points100
dc.description.versionfinal_published
dc.description.volume217
dc.identifier.doi10.1016/j.lwt.2025.117419
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2710
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0023643825001033
dc.languageen
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.pagesart. 117419
dc.rightsCC-BY-NC-ND
dc.sciencecloudsend
dc.subject.enflaxseed cake
dc.subject.enLactiplantibacillus plantarum K06
dc.subject.encyanogenic glycosides
dc.subject.enphenolic compounds
dc.subject.enSDS-PAGE electrophoresis
dc.titleFermenting of flaxseed cake with Lactiplantibacillus plantarum K06 to increase its application as food ingredient - The effect on changes in protein and phenolic profiles, cyanogenic glycoside degradation, and functional properties
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume217
project.funder.namePREIDUB