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

Mutamed Ayyash, Stuart K. Johnson, Shao Quan Liu, Nouf Mesmari, Shaikhah Dahmani, Ayesha S. Al Dhaheri, Jaleel Kizhakkayil

Research output: Contribution to journalArticlepeer-review

38 Citations (Scopus)

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 α-amylase and α-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 α-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.

Original languageEnglish
Pages (from-to)50-58
Number of pages9
JournalFood Chemistry
Volume275
DOIs
Publication statusPublished - Mar 1 2019

Keywords

  • 1,1-Diphenyl-2-picrylhydrazyl DPPH (PubChem CID: 2735032)
  • Anticancer
  • Antihypertensive
  • Cereal
  • Fermentation
  • Hippuryl-histidyl-leucine (PubChem CID: 94418)
  • Probiotic
  • o-Phthalaldehyde (PubChem CID: 4807)
  • p-Nitrophenyl α-D-glucopyranoside (PubChem CID: 102764)

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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