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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Szawara Nowak Dorota et al., J Food Process Technol 2016, 7:12 (Suppl)
The inhibitory activity of buckwheat flours fermentedwith selected lactic acid bacteria on the formation
of advanced glycation products
Szawara Nowak Dorota, Topolska J, Majkowska A, Wiczkowski W and Zieliński H
Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn, Poland
The functional properties of buckwheat flour fermented with selected lactic acid bacteria have received increasing attention
due to the suggested reduction of coronary heart disease, diabetes and cancer incidence in humans. Advanced glycation end
products (AGEs) are a complex group of compounds formed in a non-enzymatic way when reducing sugars react with amino acids of
proteins and other protein-derived molecules. Protein glycation in human is believed to be implicated in the development of chronic
degenerative diseases. The potential non-pharmacologic prevention of fermented buckwheat flours against formation of AGEs was
addressed. In this study the inhibitory activity of buckwheat flours fermented with selected lactic acid bacteria on the formation of
AGEs was addressed. Fermentation of 2 types of buckwheat flours (whole meal and thermally treated flours) with selected lactic
acid bacteria (L. acidophilus (145, La5, V), L. casei (LcY, 2K), L. delbrucki subsp. bulgaricus (151, K), L. plantarum (W42, IB), L.
rhamnosus (GG, 8/4, K), L. salivarius AWH, Streptococcus thermophilus Mk-10) was performed in 5% suspension at 37°C during
24 h. The inhibitory activity of methanol-water (67%) extracts obtained from freeze-dried fermented flours was studied in a bovine
serum albumin (BSA)/glucose and BSA/methylglyoxal (MGO) model systems whereas aminoquanidine (AG), a commonly used
inhibitor of glycation process, has served as a reference compound. The extracts from whole meal and thermally treated buckwheat
flours showed inhibitory activity (40% and 31%) as compared to AG (86%) in BSA/glucose system. Fermentation with lactic acid
bacteria caused no changes or slight decrease in the inhibitory activity with exception made to L. rhamnosus GG and L. casei 2K where
inhibitory activity of fermented whole meal flour was higher by 20 an 10% as compared to non-fermented one. These findings were
not confirmed in BSA/MGO system. Fermentation of thermally treated buckwheat flours caused decrease in the inhibitory activity
measured in both model systems.
Biography
Szawara Nowak Dorota has completed her PhD in Food and Nutrition at Institute of Animal Reproduction and Food Research of Polish Academy of Sciences. She
has published 29 papers in reputed journals.