Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation.
J Am Coll Nutr
; 39(7): 628-635, 2020.
Article
em En
| MEDLINE
| ID: mdl-32255407
ABSTRACT
Objective:
Citrullus vulgaris seeds are the most concealed oil seeds consist of vital therapeutic potential. Apart from nutritional and therapeutic indices, these seeds contain numerous anti-nutritional components.Method:
Hence, solid-state fermentation was used as an alternative biotechnological contrivance to enhance the nutritional and functional properties of seeds. Fungal strain Aspergillus awamori was used for solid-state fermentation and uncoated watermelon seeds were used as a substrate for 144h. The range of bulk density was obtained from 0.39 to 0.72 g/cm3, however, fermentation significantly decreased the bulk density of the seed flours. Based upon soluble nitrogen content (79.81%) and functional properties, fermented seed samples of 120h was selected for FTIR analysis and in-vitro mineral bioavailability through Caco-2 cells.Results:
FTIR spectrum confirmed the presence of amide groups (1200-1100 cm-1) of the protein.Conclusion:
Fermented seeds also unveiled significantly (p<0.05) higher iron (61.24%), zinc (62.36%), and calcium (61.89%) bioavailability and this significant increase in bioavailability confirmed significantly (p<0.05) higher cellular mineral uptake.Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Citrullus
Limite:
Humans
Idioma:
En
Revista:
J Am Coll Nutr
Ano de publicação:
2020
Tipo de documento:
Article