Влияние ферментации бобовых на снижение антипитательного фактора. Обзор
https://doi.org/10.21323/2618-9771-2025-8-3-401-406
Аннотация
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.
Об авторах
А. А. Ким
Университет ИТМО
Россия
Россия
Ким Анастасия Абдумаликовна — аспирант, инженер, Факультет биотехнологий
197101, Санкт-Петербург, Кронверкский пр-т, 49
П. Е. Баланов
Университет ИТМО
Россия
Россия
Баланов Петр Евгеньевич — кандидат технических наук, доцент Факультет биотехнологий
197101, Санкт-Петербург, Кронверкский пр-т, 49
И. В. Смотраева
Университет ИТМО
Россия
Россия
Смотраева Ирина Владимировна — кандидат технических наук, доцент, Факультет биотехнологий
197101, Санкт-Петербург, Кронверкский пр-т, 49
Список литературы
1. Kahala, M., Mäkinen, S., Pihlanto, A. (2021). Impact of fermentation on antinutritional factors. Chapter in a book: Bioactive Compounds in Fermented Foods. CRC Press, 2021. https://doi.org/10.1201/9780429027413-10
2. Gandhi, H., Toor, B. S., Kaur, A., Kaur, J. (2022). Effect of processing treatments on physicochemical, functional, and thermal characteristics of lentils (Lens culinaris). Journal of Food Measurement and Characterization, 16(6), 4603–4614. https://doi.org/10.1007/s11694-022-01549-1
3. Milán-Noris, A. K., Gutierrez-Uribe, J. A., Serna-Saldivar, S. O. (2023). Influence of soaking and boiling on flavonoids and saponins of nine desi chickpea cultivars with potential antiproliferative effects. Journal of Food Measurement and Characterization, 17(4), 3473–3481. https://doi.org/10.1007/s11694-023-01861-4
4. Anaemene, D., Fadupin, G. (2022). Anti-nutrient reduction and nutrient retention capacity of fermentation, germination, and combined germination-fermentation in legume processing. Applied Food Research, 2(1), Article 100059. https://doi.org/10.1016/j.afres.2022.100059
5. Ojo M. A. (2022). Tannins in foods: Nutritional implications and processing effects of hydrothermal techniques on underutilized hard-to-cook legume seeds — a review. Preventive Nutrition and Food Science, 27(1), 14–19. https://doi.org/10.3746/pnf.2022.27.1.14
6. Badjona, A., Bradshaw, R., Millman, C., Howarth, M., Dubey, B. (2023). Faba bean processing: Thermal and non-thermal processing on chemical, antinutritional factors, and pharmacological properties. Molecules, 28(14), Article 5431. https://doi.org/10.3390/molecules28145431
7. Zheng, Q., Wang, F., Nie, C., Zhang, K., Sun, Y., AL-Ansi, W. et al (2024). Elevating the significance of legume intake: A novel strategy to counter aging-related mitochondrial dysfunction and physical decline. Comprehensive Reviews in Food Science and Food Safety, 23(3), Article 13342. https://doi.org/10.1111/1541-4337.13342
8. Tan, Y., Tam, C. C., Meng, S., Zhang, Y., Alves, P., Yokoyama, W. (2021). Cooked black turtle beans ameliorate insulin resistance and restore gut microbiota in C57BL/6J mice on high-fat diets. Foods, 10(8), Article 1691. https://doi.org/10.3390/foods10081691
9. Patel, L., La Vecchia, C., Negri, E., Mignozzi, S., Augustin, L. S., Levi, F. et al (2024). Legume intake and cancer risk in a network of case-control studies. European Journal of Clinical Nutrition, 78(5), 391–400. https://doi.org/10.21203/rs.3.rs2398023/v1
10. Chamberlin, M. L., Wilson, S. M. G., Gaston, M. E., Kuo, W. -Y., Miles, M. P. (2024). Twelve weeks of daily lentil consumption improves fasting cholesterol and postprandial glucose and inflammatory responses — A randomized clinical trial. Nutrients, 16(3), Article 419. https://doi.org/10.3390/nu16030419
11. Sharma, N., Sahu, J. K., Joshi, S., Khubber, S., Bansal, V., Bhardwaj, A. et al. Bal, L. M. (2022). Modulation of lentil antinutritional properties using non-thermal mediated processing techniques — A review. Journal of Food Composition and Analysis, 109, Article 104498. https://doi.org/10.1016/j.jfca.2022.104498
12. Adamcová A., Laursen K. H., Ballin N. Z. (2021). Lectin activity in commonly consumed plant-based foods: Calling for method harmonization and risk assessment. Foods, 10(11), Article 2796. https://doi.org/10.3390/foods10112796
13. Dangi, P., Chaudhary, N., Gajwani, D., Neha (2021). Antinutritional factors in legumes. Chapter in a book: Handbook of Cereals, Pulses, Roots, and Tubers. CRC Press, 2021.
14. Sun, X., Ma, L., Xuan, Y., Liang, J. (2024). Degradation of anti-nutritional factors in maize gluten feed by fermentation with bacillus subtilis: A focused study on optimizing fermentation conditions. Fermentation, 10(11), Article 555. https://doi.org/10.3390/fermentation10110555
15. Christensen, L. F., García-Béjar, B., Bang-Berthelsen, C. H., Hansen, E. B. (2022). Extracellular microbial proteases with specificity for plant proteins in food fermentation. International Journal of Food Microbiology, 381, Article 109889. https://doi.org/10.1016/j.ijfoodmicro.2022.109889
16. Gautam, G., Gänzle, M. G. (2023). Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Current Research in Food Science, 6, Article 100448. https://doi.org/10.1016/j.crfs.2023.100448
17. Abu Hafsa S. H., Hassan, A. A., Elghandour, M. M. M. Y., Barbabosa-Pliego, A., Mellado, M., Salem, A. Z. M. (2022). Dietary anti-nutritional factors and their roles in livestock nutrition. Chapter in a book: Sustainable Agriculture Reviews. Springer, Cham, 2022. http://doi.org/10.1007/978-3-031-07496-7_4
18. Kumar, A., Dash, G. K., Sahoo, S. K., Lal, M. K., Sahoo, U., Sah, R. P. et al. (2023). Phytic acid: A reservoir of phosphorus in seeds plays a dynamic role in plant and animal metabolism. Phytochemistry Reviews, 22(5), 1281–1304. https://doi. org/10.1007/s11101-023-09868-x
19. Marcos-Méndez D. A, Canseco-Nava, H., Oliart-Ros, R. M., Ramírez-Higuera, A. (2021). Presence of antinutritional factors in legumes. Journal of Innovative Engineering / Revista de Ingenieria Innovativa, 5(17), 6–13. https://doi.org/10.35429/JOIE.2021.17.5.6.13
20. Avila-Nava, A., Medina-Vera, I., Rodríguez-Hernández, P., Guevara-Cruz, M., Canton, P. K. H. G., Tovar, A. R. et al. (2021). Oxalate content and antioxidant activity of different ethnic foods. Journal of Renal Nutrition, 31(1), 73–79. https://doi.org/10.1053/j.jrn.2020.04.006
21. Salgado, N., Silva, M. A., Figueira, M. E., Costa, H. S., Albuquerque, T. G. (2023). Oxalate in foods: Extraction conditions, analytical methods, occurrence, and health implications. Foods, 12(17), Article 3201. https://doi.org/10.3390/foods12173201
22. Boschin, G., Tesio, E., Arnoldi, A. (2022). A field case of pig poisoning by accidental feed contamination by alkaloid-rich lupin seeds. Journal of Applied Animal Research, 50(1), 725–731. https://doi.org/10.1080/09712119.2022.2147181
23. Das, G., Sharma, A., Sarkar, P. K. (2022). Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes. Applied Food Research, 2(1), Article 100112. https://doi.org/10.1016/j.afres.2022.100112
24. Bloot, A. P. M., Kalschne, D. L., Amaral, J. A. S., Baraldi, I. J., Canan, C. (2021). A review of phytic acid sources, obtention, and applications. Food Reviews International, 39(1), 73–92. https://doi.org/10.1080/87559129.2021.1906697
25. Fu, Z., Akula, S., Thorpe, M., Hellman, L. (2021). Marked difference in efficiency of the digestive enzymes pepsin, trypsin, chymotrypsin, and pancreatic elastase to cleave tightly folded proteins. Biological Chemistry, 402(7), 861–867. https://doi.org/10.1515/hsz 2020-0386
26. Chauhan, D., Kumar, K., Ahmed, N., Thakur, P., Rizvi, Q. U. E. H., Jan, S. et al. (2022). Impact of soaking, germination, fermentation, and roasting treatments on nutritional, anti-nutritional, and bioactive composition of black soybean (Glycine max L.). Journal of Applied Biology and Biotechnology, 10(5), 186–192. https://doi.org/10.5039/agraria.v18i4a3313
27. Zhu, X., Liu, J., Yang, G. (2021). Effects of soybean oligosaccharide, stachyose, and raffinose on growth performance and cecal microbiota in broiler chickens. Animal Science Journal, 92(1), Article e13668. https://doi.org/10.1111/asj.13668
28. Emkani, M., Oliete, B., Saurel, R. (2022). Effect of lactic acid fermentation on legume protein properties, a review. Fermentation, 8(6), Article 244. https://doi.org/10.3390/fermentation8060244
29. Cao, Y., Xu, M., Lu, J., Cai, G. (2023). Simultaneous microbial fermentation and enzymolysis: A biotechnology strategy to improve the nutritional and functional quality of soybean meal. Food Reviews International, 40(5), 1296–1311. https://doi.org/10.1080/87559129.2023.2212048
30. Pedrosa, M. M., Guillamón, E., Arribas, C. (2021). Autoclaved and extruded legumes as a source of bioactive phytochemicals: A review. Foods, 10(2), Article 379. https://doi.org/10.3390/foods10020379
31. Chisowa, D. M. (2022). Comparative evaluation of the effect of boiling and autoclaving of legume grains on tannin concentration. Magna Scientia Advanced Biology and Pharmacy, 7(1), 009–017. https://doi.org/0.30574/msabp.2022.7.1.0080
32. Ghanati, K., Oskoei, V., Rezvani-Ghalhari, M., Shavali-Gilani, P., Mirzaei, G., Sadighara, P. (2024). Oxalate in plants, amount, and methods to reduce exposure, a systematic review. Toxin Reviews, 43(3), 411–422. https://doi.org/10.1080/15569543.2024.2344493
33. Sun, X., Ma, L., Xuan, Y., Liang, J. (2024). Degradation of anti-nutritional factors in maize gluten feed by fermentation with bacillus subtilis: A focused study on optimizing fermentation conditions. Fermentation, 10(11), Article 555. https://doi.org/10.3390/fermentation10110555
34. Ampofo, J., Abbey, L. (2023). Sprouted legumes: Biochemical changes, nutritional impacts, and food safety concerns. Chapter in a book: Advances in Plant Sprouts. Springer, Cham, 2023. https://doi.org/10.1007/978-3-031-40916-5_7
35. Manzoor, M., Singh, D., Aseri, G. K., Sohal, J. S., Vij, S., Sharma, D. (2021). Role of lacto-fermentation in reduction of antinutrients in plant-based foods. Journal of Applied Biology and Biotechnology, 9(3), 7–16. https://doi.org/10.7324/JABB.2021.9302
36. Nagessa, W. B., Chambal, B., Macuamule, C. (2023). Effects of processing methods on phytate and tannin content of black small common beans (Phaseolus vulgaris L.) cultivated in Mozambique. Cogent Food and Agriculture, 9(2), Article 2289713. https://doi.org/10.1080/23311932.2023.2289713
37. Elliott, H., Woods, P., Green, B. D., Nugent, A. P. (2022). Can sprouting reduce phytate and improve the nutritional composition and nutrient bioaccessibility in cereals and legumes. Nutrition Bulletin, 47(2), 138–156. https://doi.org/10.1111/nbu.12549
38. Ghaffar, F., Mehmood, Z., Khurshid, H., Sana, R. (2025). Influence of wet processing techniques (soaking, boiling, and pressure cooking) on phytic acid reduction, mineral retention, and solubility in common beans Phaseolus Vulgaris L, Vigna Unguiculata, Vigna Radiata, and Cicer Arietinum L. Indus Journal of Bioscience Research, 3(4), 782–793. https://doi.org/10.70749/ijbr.v3i4.1168
39. Arbab Sakandar, H., Chen, Y., Peng, C., Chen, X., Imran, M., Zhang, H. (2023). Impact of fermentation on antinutritional factors and protein degradation of legume seeds: A review. Food Reviews International, 39(3), 1227–1249. https://doi.org/10.1080/87559129.2021.1931300
40. Jeyakumar, E., Lawrence, R. (2022). Microbial fermentation for reduction of antinutritional factors. Chapter in a book: Current Developments in Biotechnology and Bioengineering. Elsevier, 2021. https://doi.org/10.1016/B978-0-12-823506-5.00012-6
41. Tasneem, F., Shradha, S., Arunraj, R., (2025). Traditional methods of soaking or sprouting pulses reduce the flatulence causing raffinose family alpha-galactosidase in regularly used nutritious edible legumes. Indian Journal of Traditional Knowledge, 24(3), 253–257. https://doi.org/10.56042/ijtk.v24i3.11017
42. Kitum, V. C., Kinyanjui, P. K., Mathara, J. M., Sila, D. N. (2022). Oligosaccharide and antinutrient content of whole red haricot bean fermented in salt–sugar and saltonly solutions. Legume Science, 4(2), Article e110. https://doi.org/10.1002/leg3.110
43. Huynh, N. K., Nguyen, D. H., Nguyen, H. V. (2022). Effects of processing on oxalate contents in plant foods: A review. Journal of Food Composition and Analysis, 112, Article 104685. https://doi.org/10.1016/j.jfca.2022.104685
44. Mustafa, A. M., Abouelenein, D., Acquaticci, L., Alessandroni, L., Angeloni, S., Borsetta, G. et al. (2022). Polyphenols, saponins and phytosterols in lentils and their health benefits: An overview. Pharmaceuticals, 15(10), Article 1225. https://doi.org/10.3390/ph15101225
45. Ramli, N. A. M., Chen, Y. H., Zin, Z. M., Abdullah, M. A. A., Rusli, N. D., Zainol, M. K. (March 9, 2021). Effect of soaking time and fermentation on the nutrient and antinutrients composition of Canavalia ensiformis (Kacang Koro). IOP Conference Series: Earth and Environmental Science. 3rd Asia Pacific Regional Conference on Food Security (ARCoFS2021), Kelantan, Malaysia. IOP Publishing Ltd, 2021. https://doi.org/10.1088/1755-1315/756/1/012033
46. Anjum, N., Sheikh, M. A., Saini, C. S., Hameed, F., Sharma, H. K., Bhat, A. (2022). Cyanogenic glycosides. Chapter in a book: Handbook of plant and animal toxins in food. CRC Press, 2022. https://doi.org/10.1201/9781003178446
47. Adamcová, A., Laursen, K. H., Ballin, N. Z., (2021). Lectin activity in commonly consumed plant-based foods: Calling for method harmonization and risk assessment. Foods, 10(11), Article 2796. https://doi.org/10.3390/foods10112796
48. Du, Q., Li, H., Tu, M., Wu, Z., Zhang, T., Liu, J. et al. (2024). Legume protein fermented by lactic acid bacteria: Specific enzymatic hydrolysis, protein composition, structure, and functional properties. Colloids and Surfaces B: Biointerfaces, 238, Article 113929. https://doi.org/10.1016/j.colsurfb.2024.113929
49. Manus, J., Millette, M., Uscanga, B. R. A., Salmieri, S., Maherani, B., Lacroix, M. (2021). In vitro protein digestibility and physico-chemical properties of lactic acid bacteria fermented beverages enriched with plant proteins. Journal of Food Science, 86(9), 4172–4182. https://doi.org/10.1111/1750-3841.15859
50. Verni, M., Demarinis, C., Rizzello, C. G., Baruzzi, F. (2020). Design and characterization of a novel fermented beverage from lentil grains. Foods, 9(7), Article 893. https://doi.org/10.3390/foods9070893
51. Verni, M., Pontonio, E., Montemurro, M., Giuseppe Rizzello, C. (2022). Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes. Chapter in a book: Legumes Research-Volume 2. IntechOpen, 2022. https://doi.org/10.5772/intechopen.102523
52. Gaur, G., Gänzle, M. G. (2023). Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites. Current Research in Food Science, 6, Article 100448, https://doi.org/10.1016/j.crfs.2023.100448
53. Garrido-Galand, S., Asensio-Grau, A., Calvo-Lerma, J., Heredia, A., Andrés, A. (2021). The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review. Food Research International, 145, Article 110398. https://doi.org/10.1016/j.foodres.2021.110398
54. Tawalbeh, D., Ahmad, W. W., Sarbon, N. M. (2023). Effect of ultrasound pretreatment on the functional and bioactive properties of legumes protein hydrolysates and peptides: A comprehensive review. Food Reviews International, 39(8), 5423–5445. https://doi.org/10.1080/87559129.2022.2069258
Рецензия
Для цитирования:
Ким А.А., Баланов П.Е., Смотраева И.В. Влияние ферментации бобовых на снижение антипитательного фактора. Обзор. Пищевые системы. 2025;8(3):401-406. https://doi.org/10.21323/2618-9771-2025-8-3-401-406
For citation:
Kim A.A., Balanov P.E., Smotraeva I.V. Effect of legume fermentation on the reduction of the anti-nutritional factor. Review. Food systems. 2025;8(3):401-406. (In Russ.) https://doi.org/10.21323/2618-9771-2025-8-3-401-406
Просмотров:
44
Послать статью по эл. почте 