Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Wronkowska, Małgorzata; Honke, Joanna; Zieliński, Henryk; Wiczkowski, Wiesław

doi:10.2478/aucft-2020-0019

Abstract

The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Generally, fermentation of flour did not changes the ACE inhibitory activity, whereas baking process significantly increased the ACE inhibitory activity of examined products. The potential bioaccessible ACE inhibitory activity from biscuits was very high. Phenolic acids such as protocatechuic, vanillic and syringic acids as well as flavonoids: kaempferol and epicatechin in the digested buckwheat biscuits have the highest impact on ACE inhibitory activity. A high significant correlations were found between IC₅₀ and total phenolic compounds of fermented flours, biscuits before and after digestion. The data obtained in this study closely associates phenolic compounds with ACE inhibitory activity.

References

1. AACC International (2000). Baking quality of cookie flour – micro method. Method 10-52, Approved Methods of the American Association of Cereal Chemists, 10th ed. AACC International, St. Paul, MN, USA
Search in Google Scholar Back to article
2. Abdel-Aal, E-S.M. & Rabalski, I. (2013). Effect of baking on free and bound phenoli acids in wholegrain bakery products. J. Cereal Sci., 57, 312-318. DOI: 10.1016/j.jcs.2012.12.00110.1016/j.jcs.2012.12.001
Search in Google Scholar Back to article
3. Magro, A.E.A., Carvalho Silva, L., Boscariol Rasera, G. & Soares de Castro, R.J. (2019). Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials. Bioresources and Bioprocessing, 6, 38. DOI: 10.1186/s40643-019-0273-510.1186/s40643-019-0273-5
Search in Google Scholar Back to article
4. Baráth, Á., Halász, A., Németh, E. & Zalán, Z. (2004). Selection of LAB strains for fermented red beet juice production. Eur. Food Res. Technol., 218(2), 184-187. DOI: 10.1007/s00217-003-0832-y10.1007/s00217-003-0832-y
Search in Google Scholar Back to article
5. Bei, Q., Wu, Z. & Chen, G. (2020). Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation. Food Chem., 305, 125269. DOI: 10.1016/j.foodchem.2019.12526910.1016/j.foodchem.2019.12526931514049
Search in Google Scholar Back to article
6. Charalampopoulos, D., Vazquez, J.A. & Pandiella, S.S. (2009). Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities. Biochem. Engine. J., 44(2), 96-105. DOI: 10.1016/j.bej.2008.11.00410.1016/j.bej.2008.11.004
Search in Google Scholar Back to article
7. Coda, R., Di Cagno, R., Gobbetti, M. & Rizzello, C.G. (2014). Sourdough lactic acid bacteria: exploration of nonwheat cereal-based fermentation. Food Microbiol., 37, 51-58. DOI: 10.1016/j.fm.2013.06.01810.1016/j.fm.2013.06.01824230473
Search in Google Scholar Back to article
8. Cordova, A.C., Sumpio, B.J. & Sumpio, B.E. (2012). Perfecting the plate: Adding cardioprotective compounds to the diet. J. Am. College Surgeons, 214, 97-114. DOI: 10.1016/j.jamcollsurg.2011.09.02310.1016/j.jamcollsurg.2011.09.02322055584
Search in Google Scholar Back to article
9. Delgado-Andrade, C., Conde-Aguilera, J.A., Haro, A., De La Cueva, S.P. & Rufián–Henares, J.A. (2010). A combined procedure to evaluate the global antioxidant response of bread. J. Cereal Sci., 56(2), 239-246. DOI: 10.1016/j.jcs.2010.05.01310.1016/j.jcs.2010.05.013
Search in Google Scholar Back to article
10. Fujita, H., Yokoyama, K. & Yoshikawa, M. (2000). Classification and antihypertensive activity of angiotensin I-converting enzyme inhibitory peptides derived from food proteins. J. Food Sci., 65, 564-569. DOI: 10.1111/j.1365-2621.2000.tb16049.x10.1111/j.1365-2621.2000.tb16049.x
Search in Google Scholar Back to article
11. Galleano, M., Pechanova, O. & Fraga, C.G. (2010). Hypertension, nitric oxide, oxidants, and dietary polyphenols. Curr. Pharm. Biotechno., 11, 837–848. DOI: 10.2174/13892011079326211410.2174/13892011079326211420874688
Search in Google Scholar Back to article
12. Gawlik-Dziki, U., Durak, A., Jamioł, M. & Świeca, M.I. (2016). Interactions between antiradical and anti-inflammatory compounds from coffee and coconut affected by gastrointestinal digestion - in In vitro study. LWT - Food Sci. Technol., 69, 506-514. DOI: 10.1016/j.lwt.2016.01.07610.1016/j.lwt.2016.01.076
Search in Google Scholar Back to article
13. Giménez-Bastida, J.A. & Zieliński, H. (2015). Buckwheat as a functional food and its effects on health. J. Agr. Food Chem., 63(36), 7896-7913. DOI: 10.1021/acs.jafc.5b0249810.1021/acs.jafc.5b0249826270637
Search in Google Scholar Back to article
14. Giménez-Bastida, J.A., Piskuła, M.K. & Zieliński, H. (2015). Recent advances in development of gluten-free buckwheat products. Trends Food Sci. Tech., 44, 58-65. DOI: 10.1016/j.tifs.2015.02.01310.1016/j.tifs.2015.02.013
Search in Google Scholar Back to article
15. Guang C. & Philips R.D. (2009). Plant Food-Derived Angiotensin I Converting Enzyme Inhibitory Peptides. J. Agr. Food Chem., 57, 5113–5120. DOI: 10.1021/jf900494d10.1021/jf900494d19449887
Search in Google Scholar Back to article
16. Hidalgo, A. & Brandolini A. (2011). Heat damage of water biscuits from einkorn, durum and bread wheat flours. Food Chem., 128, 471-478. DOI: 10.1016/j.foodchem.2011.03.05610.1016/j.foodchem.2011.03.05625212158
Search in Google Scholar Back to article
17. Higasa, S., Fujihara, S., Hayashi, A., Kimoto, K. & Aoyagi, Y. (2011). Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2’‘-hydroxynicotianamine) in the flour, plant parts, and processed products of buckwheat. Food Chem., 125, 607-613. DOI: 10.1016/j.foodchem.2010.08.07410.1016/j.foodchem.2010.08.074
Search in Google Scholar Back to article
18. Iwaniak, A., Minkiewicz, P. & Darewicz M. (2014). Food-originating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction. Com. Rev. Food Sci. Food Safety, 13, 114-134. DOI: 10.1111/1541-4337.1205110.1111/1541-4337.1205133412648
Search in Google Scholar Back to article
19. Jakobek, L. (2015). Interactions of polyphenols with carbohydrates, lipids and proteins. Food Chem., 175(Supplement C), 556–567. DOI: 10.1016/j.foodchem.2014.12.01310.1016/j.foodchem.2014.12.01325577120
Search in Google Scholar Back to article
20. Je, J.Y., Qian, Z.J., Byun, H.G. Kim, S.K. (2007). Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hydrolysis. Process Biochem., 42, 840–846. DOI: 10.1016/j.procbio.2007.02.00610.1016/j.procbio.2007.02.006
Search in Google Scholar Back to article
21. Juan, M.Y., Wu, C.H. & Chou, C.C. (2010). Fermentation with Bacillus spp. as a bioprocess to enhance anthocyanin content, the angiotensin converting enzyme inhibitory effect, and the reducing activity of black soybeans. Food Microbiol., 27, 918-923. DOI: 10.1016/j.fm.2010.05.00910.1016/j.fm.2010.05.00920688233
Search in Google Scholar Back to article
22. Kawakami, A., Inbe, T., Kayahara, H. & Horii, A. (1995). Preparations of enzymatic hydrolysates of buckwheat globulin and their angiotensin I converting enzyme inhibitory activities. Curr. Adv. Buckwheat Res., 2, 927-934.
Search in Google Scholar Back to article
23. Kim, S.K., Byun, H.G., Park, P.J. & Shahidi, F. (2001). Angiotensin I converting enzyme inhibitory peptides purified from bovine skin gelatin hydrolysate. J. Agr. Food Chem., 49, 2992–2997. DOI: 10.1021/jf001119u10.1021/jf001119u
Search in Google Scholar Back to article
24. Kuba, M., Tana, C., Tawata, S. & Yasuda, M. (2005). Production of angiotensin I-converting enzyme inhibitory peptides from soybean protein with Monascus purpureus acid proteinase. Process Biochem., 40, 2191-2196. DOI: 10.1016/j.procbio.2004.08.01010.1016/j.procbio.2004.08.010
Search in Google Scholar Back to article
25. Kumar, R., Kumar, A., Sharma, R. & Baruwa, A. (2010). Pharmacological review on natural ACE inhibitors. Der Pharmacia Lettre, 2(2), 273-293.
Search in Google Scholar Back to article
26. Lafarga, T., Gallagher, E., Bademunt, A., Bobo, G., Echeverria, G., Viñas, I. & Aguiló-Aguayo, I. (2019). Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products. Int. J. Food Sci. Technol., 54, 634-640. DOI: 10.1111/ijfs.1390810.1111/ijfs.13908
Search in Google Scholar Back to article
27. Lacaille-Dubois, M.A., Franck, U. & Wagner, H. (2001). Search for potential Angiotensin Converting Enzyme (ACE)-inhibitors from plants. Phytomedicine, 8, 47–52. DOI: 10.1078/0944-7113-0000310.1078/0944-7113-00003
Search in Google Scholar Back to article
28. Li, Ch-H., Matsui, T., Matsumoto, K., Yamasaki, R. & Kawasaki, T. (2002). Latent Production of Angiotensin I-Converting Enzyme Inhibitors from Buckwheat Protein. J. Peptide Sci., 8, 267-274. DOI: 10.1002/psc.38710.1002/psc.387
Search in Google Scholar Back to article
29. Matsui, T., Li, C.H. & Osajima, Y. (1999). Preparation and characterization novel bioactive peptides responsible for angiotensin I converting enzyme inhibition from wheat germ. J. Peptide Sci., 5, 289-297. DOI: 10.1002/(SICI)1099-1387(199907)5:7<289::AID-PSC196>3.0.CO;2-610.1002/(SICI)1099-1387(199907)5:7<289::AID-PSC196>3.0.CO;2-6
Search in Google Scholar Back to article
30. Miguel, M., Contreras, M.M., Recio, I. & Aleixandre, A. (2009). ACE inhibitory and antihypertensive properties of a bovine casein hydrolysate. Food Chem., 12, 211–214. DOI: 10.1016/j.foodchem.2008.05.04110.1016/j.foodchem.2008.05.041
Search in Google Scholar Back to article
31. Mojica, L., Chen, K. & González de Mejia, E. (2015). Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin-Pancreatin Hydrolysis, Capable to Inhibit Dipeptidyl Peptidase-IV. J. Food Sci., 80, 188-198. DOI: 10.1111/1750-3841.1272610.1111/1750-3841.12726
Search in Google Scholar Back to article
32. Muller, M.R., Wolfrum, G., Stolz, P., Ehrmann, M.A. & Vogel, R.F. (2001). Monitoring the growth of Lactobacillus species during a rye flour fermentation. Food Microbiol., 18(2), 217–227. DOI: 10.1006/fmic.2000.039410.1006/fmic.2000.0394
Search in Google Scholar Back to article
33. Pan, M.-H., Lai, C.-S., Dushenkov, S. & Ho, C.-T. (2009). Modulation of inflammatory genes by natural dietary bioactive compounds. J. Agr. Food Chem., 57, 4467–4477. DOI: 10.1021/jf900612n10.1021/jf900612n
Search in Google Scholar Back to article
34. Park, J.W., Lee, Y.J. & Yoon, S. (2007). Total flavonoids and phenolics in fermented soy products and their effects on antioxidant activities determined by different assays. J. Korean Society Food Cul., 22, 353-358.
Search in Google Scholar Back to article
35. Pyo, Y.H. & Lee, T.C. (2007). The potential antioxidant capacity and angiotensin I-converting enzyme inhibitory activity of Monascus-fermented soybean extracts: evaluation of Monascus-fermented soybean extracts as multifunctional food additives. J. Food Sci., 72, S218–S223. DOI: 10.1111/j.1750-3841.2007.00312.x10.1111/j.1750-3841.2007.00312.x17995818
Search in Google Scholar Back to article
36. Ren, X., Ma, H., Mao, S. & Zhou, H. (2014). Effects of sweeping frequency ultrasound treatment on enzymatic preparations of ACE-inhibitory peptides from zein. Eur. Food Res. Technol., 238, 435–442. DOI: 10.1007/s00217-013-2118-310.1007/s00217-013-2118-3
Search in Google Scholar Back to article
37. Rui, X., Wen, D., Li, W., Chen, X., Jiang, M. & Dong, M. (2015). Enrichment of ACE inhibitory peptides in navy bean (Phaseolus vulgaris) using lactic acid bacteria. Food Function, 6, 622–629. DOI: 10.1039/c4fo00730a10.1039/C4FO00730A
Search in Google Scholar Back to article
38. Sentandreu, M.Á. & Toldrá, F. (2006). A rapid, simple and sensitive fluorescence method for the assay of angiotensin I converting enzyme. Food Chem., 97(3), 546-554. DOI: 10.1016/j.foodchem.2005.06.00610.1016/j.foodchem.2005.06.006
Search in Google Scholar Back to article
39. Spínola, V., Llorent-Martínez, E.J. & Castilhoa, P.C. (2018). Antioxidant polyphenols of Madeira sorrel (Rumex maderensis): How do they survive to in vitro simulated gastrointestinal digestion? Food Chem., 259, 105–112. DOI: 10.1016/j.foodchem.2018.03.11210.1016/j.foodchem.2018.03.11229680032
Search in Google Scholar Back to article
40. Torino, M.I., Limón, R.I., Martínez-Villaluenga, C., Mäkinen, S., Pihlanto, A., Vidal-Valverde, C. & Frias, J. (2013). Antioxidant and antihypertensive properties of liquid and solid state fermented lentils. Food Chem., 136, 1030–1037. DOI: 10.1016/j.foodchem.2012.09.01510.1016/j.foodchem.2012.09.01523122159
Search in Google Scholar Back to article
41. Tsai, H., Deng, H., Tsai, S. & Hsu, Y. (2012). Bioactivity comparison of extracts from various parts of common and tartary buckwheats: evaluation of the antioxidant- and angiotensin converting enzyme inhibitory activities. Chem. Central J., 6, 78-82. DOI: 10.1186/1752-153X-6-7810.1186/1752-153X-6-78348562922853321
Search in Google Scholar Back to article
42. Wang, C.; Tian, J.; Wang, Q. (2011). ACE inhibitory and antihypertensive properties of apricot almond meal hydrolysate. Eur. Food Res. Technol., 232, 549–556. DOI: 10.1007/s00217-010-1411-710.1007/s00217-010-1411-7
Search in Google Scholar Back to article
43. Wiczkowski, W., Szawara-Nowak, D., Sawicki, T., Mitrus, J., Kasprzykowski, Z. & Horbowicz M. (2016). Profile of phenolic acids and antioxidant capacity in organs of common buckwheat sprout. Acta Alimentaria, 45, 250-257. DOI: 10.1556/066.2016.45.2.1210.1556/066.2016.45.2.12
Search in Google Scholar Back to article
44. Wronkowska, M., Jeliński, T., Majkowska, A. & Zieliński, H. (2018) Physical properties of buckwheat water biscuits formulated on fermented flours by selected lactic acid bacteria. Pol. J. Food Nutr. Sci., 68, 25-31. DOI: 10.1515/pjfns-2017-002710.1515/pjfns-2017-0027
Search in Google Scholar Back to article
45. Xiao, Y., Xing, G., Rui, X., Li, W., Chen, X., Jiang, M. & Dong, M. (2015). Effect of solid-state fermentation with Cordyceps militaris SN- 18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour. LWT - Food Sci. Technol., 63, 1317-1324. DOI: 10.1016/j.lwt.2015.04.04610.1016/j.lwt.2015.04.046
Search in Google Scholar Back to article
46. Yao, F., Sun, C. & Chang, S.K.C. (2012). Lentil polyphenol extract prevents angiotensin II-induced hypertension, vascular remodelling and perivascular fibrosis. Food Function, 3, 127–133.10.1039/C1FO10142K22159297
Search in Google Scholar Back to article
47. Zielińska, D., Szawara-Nowak, D. & Zieliński, H. (2013). Antioxidative and anti-glycation activity of buckwheat hull tea infusion. Int. J. Food Prop., 16(1), 228-239. DOI: 10.1080/10942912.2010.55130810.1080/10942912.2010.551308
Search in Google Scholar Back to article
48. Zieliński, H., Michalska, A., Amigo-Benavent, M., del Castillo, M.D. & Piskuła M.K. (2009). Changes in protein quality and antioxidant properties of buckwheat seeds and groats induced by roasting. J. Agr. Food Chem., 57, 4771-4776. DOI: 10.1021/jf900313e10.1021/jf900313e19415894
Search in Google Scholar Back to article
49. Zieliński, H., Ciesarová, Z., Kukurová, K., Zielińska, D., Szawara-Nowak, D., Starowicz, M. & Wronkowska, M. (2017). Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins. J. Food Sci. Technol., 54(6), 1425–1432.10.1007/s13197-017-2561-4543017328559601
Search in Google Scholar Back to article
50. Zieliński, H., Szawara-Nowak, D., Bączek, N. & Wronkowska, M. (2019). Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours. Food Chem., 271, 291–297. DOI: 10.1016/j.foodchem.2018.07.18210.1016/j.foodchem.2018.07.18230236680
Search in Google Scholar Back to article

Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

Abstract

Paradigm

My account