Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Nutrients

Outi-Maaria Palo-oja¹  Marjukka Kolehmainen²  Hani El-Nezami²  Anna Kårlund²  Jenni Korhonen²  Carlos Gómez-Gallego² 

[1] Business School, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland;Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland;

关键词: food fermentation;    protein digestibility;    mineral availability;    antinutritional factors;    alternative protein sources;   

DOI  :  10.3390/nu12041020

来源: DOAJ

【 摘 要 】

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

【 授权许可】

Unknown