Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice

L. CARRIZO; A. DE MORENO DE LEBLANC; J.G. LEBLANC; G. ROLLAN

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020 vol. 127

0963-9969

In recentyears, quinoa (Chenopodium quinoa Willd), an ancestral crop of the Andeanregion of South America, has gained worldwide attention due to its highnutritional value. This grain is a good source of several vitamins andminerals; however, their bioavailability is decreased by the presence ofantinutritional factors such as phytic acid. These compounds can be reducedusing lactic acid bacteria (LAB), that have a GRAS (Generally Recognized asSafe) status and have traditionally been associated with food fermentation dueto their biosynthetic capacity and metabolic versatility. The objective of thisstudy was to evaluate the effectiveness of a pasta made with quinoa sourdoughfermented by L. plantarum strains producing vitamins B2 and B9 and phytase toprevent vitamins and minerals deficiency using an in vivo mouse model. Theresults showed that the pasta fermented with the mixed culture containing L.plantarum CRL 2107 + L. plantarum CRL 1964 present increased B2 and B9 levelsin mice blood. Likewise, higher concentrations of P, Ca+2, Fe+2, Mg+2 (18.75,10.70, 0.37, 4.85 mg/dL, respectively) were determined with respect to thedeficient group (DG) (9.85, 9.90, 0.26, 3.34 mg/dL, respectively).Hematological studies showed an increase in hemoglobin (14.4 ± 0.6 g/dL), andhematocrit (Htc, 47.0 ± 0.6%) values, compared to the DG (Hb: 12.6 ± 0.5 g/dL,Hto: 39.9 ± 1.1%). Furthermore, histological evaluations of the intestinesshowed an increase of the small intestine villi length in this latter group.The results allow us to conclude that bio-enrichment of quinoa pasta using LABcould be a novel strategy to increase vitamin and minerals bioavailability incereal/pseudocereal - derived foods.