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Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
ArticleAbstract: Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome.Palabras claves:bioactivity, L. plantarum, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusPilot-scale produced fermented lentil protects against t-BHP-triggered oxidative stress by activation of Nrf2 dependent on SAPK/JNK phosphorylation
ArticleAbstract: Fermented lentil (FL) produced using L. plantarum and Savinase in alkaline conditions relieves metabPalabras claves:Digestion, lentil, Nfr2, Oxidative Stress, Peptides, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusSelection of Enzymatic Treatments for Upcycling Lentil Hulls into Ingbkp_redients Rich in Oligosaccharides and Free Phenolics
ArticleAbstract: In this study, the comprehensive chemical characterization of red lentil hulls obtained from the indPalabras claves:Antioxidant activity, enzymatic hydrolysis, lentil hull, microwave-assisted extraction, oligosaccharides, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Vandenberg A.Fuentes:scopuspH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances
ArticleAbstract: Lentil fermentation has a promising potential as a strategy for development of multifunctional ingbkPalabras claves:bioactivity, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Silván J.M.Fuentes:scopusSoluble phenolic composition tailored by germination conditions accompany antioxidant and anti-inflammatory properties of wheat
ArticleAbstract: Knowledge on the specific variation in the phenolic composition of wheat defined by germination condPalabras claves:Antioxidant activity, germination, immunomodulation, Nutraceutical value, Optimization, PHENOLIC COMPOUNDS, WheatAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, González-Maillo L., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.Fuentes:scopus