foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2025-8-3-401-406foodsyst-858Research ArticleСтатьиEffect of legume fermentation on the reduction of the anti-nutritional factor. ReviewВлияние ферментации бобовых на снижение антипитательного фактора. Обзорhttps://orcid.org/0009-0007-7493-1755КимА. А.KimA. A.

Ким Анастасия Абдумаликовна — аспирант, инженер, Факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49

Anastasia A. Kim, Graduate Student, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

kim-anastasia@bk.ruhttps://orcid.org/0000-0002-0610-9248БалановП. Е.BalanovP. E.

Баланов Петр Евгеньевич  — кандидат технических наук, доцент Факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49

Petr E.  Balanov, Candidate of Technical Sciences, Docent, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

balanov@itmo.ruhttps://orcid.org/0000-0003-1255-832XСмотраеваИ. В.SmotraevaI. V.

Смотраева Ирина Владимировна — кандидат технических наук, доцент, Факультет биотехнологий

197101, Санкт-Петербург, Кронверкский пр-т, 49

Irina V. Smotraeva, Candidate of Technical Sciences, Docent, Faculty of Biotechnologies

49, Kronverksky Ave, Saint Petersburg, 197101

smotraeva@itmo.ruУниверситет ИТМОРоссияITMO UniversityRussian Federation20251610202583401406Copyright © Kim A.A., Balanov P.E., Smotraeva I.V., 20252025Ким А.А., Баланов П.Е., Смотраева И.В.Kim A.A., Balanov P.E., Smotraeva I.V.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/858

Legumes are valuable food raw materials due to the content of plant protein, essential amino acids and fiber. However, they contain anti-nutrients such as tannins, phytates, oligosaccharides, oxalates, saponins and protease inhibitors, which upon excessive intake or improper technological processing can have a negative and even toxic effect on the human body. In the conditions of the growing demand for food products from plant raw materials, including legumes, there is a necessity to reduce risks associated with excessive intake of anti-nutrients. The aim of this work was to analyze studies carried out over the last five years that are dedicated to an assessment of the efficiency of the main methods for technological processing of legumes (soaking, thermal processing, sprouting and fermentation) to reduce the content of anti-nutrients. Also, the comparison of the obtained data was carried out to reveal the most effective methods. The results of the review prove the expediency of combination of several methods of legume treatment to reduce the content of anti-nutrients and increase the nutritional value of products from leguminous raw materials. Based on the analyzed data, the most efficient approach to legume processing was determined. This approach significantly reduces the main anti-nutrients in legumes. An effect of the key anti-nutrients on human health has been examined and the main problems of the food industry linked to legume fermentation have been analyzed.

Бобовые являются ценным пищевым сырьем благодаря содержанию растительного белка, незаменимых аминокислот и клетчатки. Однако они содержат антипитательные вещества, такие как танины, фитаты, олигосахариды, оксалаты, сапонины и ингибиторы протеазы, которые при чрезмерном потреблении или неправильной технологической обработке могут оказывать негативное и даже токсическое воздействие на организм человека. В условиях растущего спроса на продукты питания из растительного сырья, в том числе бобовые, возникает необходимость сокращать риски, связанные с избыточным потреблением антинутриентов. Целью данной статьи является анализ исследований последних пяти лет, посвященных оценке эффективности основных методов технологической обработки бобовых (замачивание, термическая обработка, проращивание и ферментация) для снижения содержания антипитательных веществ. Также проведено сравнение полученных данных для выявления наиболее эффективных методов. Результаты обзора доказывают целесообразность комбинирования нескольких методов обработки бобовых для снижения содержания антинутриентов и  повышения пищевой ценности продуктов из бобового сырья. На основе проанализированных данных был определен наиболее эффективный подход к  переработке бобовых, который значительно снижает основные антинутриенты в бобовых. Рассмотрено влияние ключевых антинутриентов на здоровье человека и проанализированы основные проблемы пищевой промышленности, связанные с ферментацией бобовых.

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The authors declare that there are no conflicts of interest present.