Pea ( Pisum sativum L.) is an important source of plant proteins . However, the use of pea flour as a food ingredient is greatly limited due to its strong beany flavor. In this work, we investigated the effects of Lactobacillus rhamnosus L08 ( L. rhamnosus L08) fermentation on the physicochemical characteristics, amino acids composition and volatile flavor compounds of pea flour. We found that L. rhamnosus L08 had the probiotic potential of utilizing pea flour as fermentation substrate. L. rhamnosus L08 fermentation significantly increased the content of most amino acids , and total amino acid content increased from 222.18 mg/g at 0 h to 262.35 mg/g at 6 h. A total of 44 volatile compounds were identified in pea flour. L. rhamnosus L08 fermentation increased the variety of acids and esters, while reduced the unpleasant flavor such as nonanal , decanal , octanal , 1-hexanol and 2-ethyl-1-hexanol. The emulsifying stability and foam stability of pea flour were slightly enhanced during fermentation. Our results illustrate that lactic acid bacteria fermentation is a promising approach to eliminate undesirable aroma of pea flour. Moreover, this study provides theoretical support for the application of peas as high-quality protein source.
Helicobacter pylori ( H. pylori ) resistance due to antibiotics is becoming increasingly prevalent, and the search for healthy alternatives to drugs has become a popular research topic. Curcuma longa and Lactobacillus rhamnosus are not only inhibitory to H. pylori but also have good compatibility. It was found that acid-tolerant L. rhamnosus had a significant coaggregation effect on H. pylori , but the inhibitory effect was weak. The polyphenol or flavonoid content of Curcuma extract was significantly correlated with the antimicrobial effect, but the inhibition time would be shortened due to its decomposition or destabilization in the digestive system. Both were able to synergistically inhibit H. pylori adhesion and expression of certain genes ( SabA , UreE , UreI , and UreG ), with no significant synergistic effect in inhibiting urease. The combination of Curcuma extract with L. rhamnosus enhanced the inhibitory effect, solved the problem of drug resistance, and improved the short duration of inhibition of Curcuma extract. This study aimed to combine the antimicrobial effect of Curcuma extract with the function of L. rhamnosus in regulating the gastrointestinal flora and to investigate the synergistic inhibitory effect of the two on H. pylori . The findings provide a theoretical basis for subsequent cellular, animal, or clinical experiments.
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