Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable phy...

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Autores principales:	Tomaž Polak, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, Blaž Cigić
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	biogenic amines gamma-aminobutyric acid chickpea sourdough fermentation diamine oxidases Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/9f9e6875ffe6450bab59ded937d3d5ab
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spelling	oai:doaj.org-article:9f9e6875ffe6450bab59ded937d3d5ab2021-11-25T17:36:19ZAccumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough10.3390/foods101128402304-8158https://doaj.org/article/9f9e6875ffe6450bab59ded937d3d5ab2021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2840https://doaj.org/toc/2304-8158In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.Tomaž PolakRok MejašPolona JamnikIrena Kralj CigićNataša Poklar UlrihBlaž CigićMDPI AGarticlebiogenic aminesgamma-aminobutyric acidchickpea sourdoughfermentationdiamine oxidasesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2840, p 2840 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	biogenic amines gamma-aminobutyric acid chickpea sourdough fermentation diamine oxidases Chemical technology TP1-1185
spellingShingle	biogenic amines gamma-aminobutyric acid chickpea sourdough fermentation diamine oxidases Chemical technology TP1-1185 Tomaž Polak Rok Mejaš Polona Jamnik Irena Kralj Cigić Nataša Poklar Ulrih Blaž Cigić Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
description	In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatography. Fenugreek sprouts, which are a rich source of amine oxidases, were used to reduce the BA content in the sourdoughs. Spontaneous fermentation resulted in a high accumulation of cadaverine, putrescine, and tyramine for certain flours. The use of commercial starter cultures was not effective in reducing the accumulation of BA in all sourdoughs. The addition of fenugreek sprouts to the suspension of sourdough with pH raised to 6.5 resulted in a significant reduction in BA contents. Enzymatic oxidation was less efficient during kneading. Baking resulted in only a partial degradation of BA and GABA in the crust and not in the crumb. Therefore, it could be suggested to give more importance to the control of sourdough fermentation with regard to the formation of nutritionally undesirable BA and to exploit the possibilities of their degradation.
format	article
author	Tomaž Polak Rok Mejaš Polona Jamnik Irena Kralj Cigić Nataša Poklar Ulrih Blaž Cigić
author_facet	Tomaž Polak Rok Mejaš Polona Jamnik Irena Kralj Cigić Nataša Poklar Ulrih Blaž Cigić
author_sort	Tomaž Polak
title	Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
title_short	Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
title_full	Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
title_fullStr	Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
title_full_unstemmed	Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough
title_sort	accumulation and transformation of biogenic amines and gamma-aminobutyric acid (gaba) in chickpea sourdough
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/9f9e6875ffe6450bab59ded937d3d5ab
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Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough

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