Fenolne spojine v kislem testu

Pavlovič, Brina (author), Terpinc, Petra (mentor)

Kislo testo pripravimo iz moke in vode s spontano fermentacijo ali z uporabo starterskih kultur. Pri fermentaciji pride zaradi aktivnosti mlečnokislinskih bakterij (z ali brez kvasovk) do sprememb v sestavi testa. Kislo testo ima številne prednosti, vključno s podaljšano trajnostjo, večjim prirastom volumna, upočasnjenim staranjem, izboljšanjem senzoričnih lastnosti in visoko hranilno vrednostjo izdelkov. Fenolne spojine se v kislem testu praviloma nahajajo v vezani obliki, večinoma tvorijo estrske vezi z arabinoksilani in etrske vezi z lignini. Med fermentacijo so mlečnokislinske bakterije v interakciji s prisotnimi fenolnimi spojinami. Struktura, bioaktivnost in biorazpoložljivost slednjih je odvisna tako od žitnih kot mikrobnih encimov: feruloil esteraz, tanaz in glikozil hidrolaz. Mlečnokislinske bakterije so precej odporne na antimikrobno delovanje fenolnih kislin iz pšenice in rži; njihova toleranca je delno pogojena z njihovo sposobnostjo, da jih pretvorijo v metabolite s spremenjeno metabolno aktivnostjo. Pozitiven vpliv uživanja fenolnih spojin iz kislega testa na naše zdravje je med drugim odvisen od njihove mikrobne pretvorbe. Hidroksibenzojske in hidroksicimetne kisline se pretvarjajo v ustrezne fenolne in vinilne derivate s pomočjo dekarboksilaz, medtem ko nastanek novih metabolitov omogočajo tudi reduktaze, ki reducirajo hidroksibenzojske kisline in njihove vinilne derivate.

• Language: Slovenian
• Keywords: kislo testo, fermentacija, mlečnokislinske bakterije, fenolne spojine, hranilna vrednost
• Work type: Bachelor thesis/paper
• Typology: 2.11 - Undergraduate Thesis
• Organization: BF - Biotechnical Faculty
• Publisher: [B. Pavlovič]
• Year: 2020
• PID: 20.500.12556/RUL-119916
• UDC: 664.653/.654:579.67:547.56:641.1
• COBISS.SI-ID: 32301571
• Publication date in RUL: 13.09.2020

PAVLOVIČ, Brina, 2020, Fenolne spojine v kislem testu [online]. Bachelor’s thesis. B. Pavlovič. [Accessed 25 March 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=119916

Secondary language

• Language: English
• Title: Phenolic compounds in sourdough

Abstract

Sourdough is prepared from a mixture of flour and water by spontaneous fermentation or by using starter cultures. During fermentation, the dough constituents are modified by the action of the lactic acid bacteria (with or without yeasts). The sourdough fermentation has a number of beneficial effects that include prolonged shelf life, accelerated volume gain, delayed staling, improved sensory characteristics and good nutritional value of products. Phenolic compounds in sourdough are mostly present in bound form through ester bonds to arabinoxylan chain or through ether bonds to lignin. During cereal fermentation, lactic acid bacteria have to interact with inherent phenolic compounds. The latter are modified by the action of both endogenous and bacterial enzymes - feruloyl esterases, tannase, glycosyl hydrolases - thereby affecting their structure, bioactivity and bioavailability. Lactic acid bacteria have a high tolerance to antimicrobial phenolic acids found in wheat and rye; their resistance is partially dependent on their capacity to convert phenolic acids to metabolites with changed metabolic activity. Human health benefits associated with the consumption of sourdough phenolic compounds are, in part, depend on microbial conversion. Hydroxybenzoic and hydroxycinnamic acids are converted by decarboxylase to the corresponding phenol or vinyl derivatives. New metabolites are formed also by action of reductases which reduce hydroxycinnamic acids and their vinyl derivatives.

• Keywords: sourdough, fermentation, lactic acid bacteria, phenolic compounds, availability