Fermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds

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dc.authorid0000-0003-0335-9433
dc.authorid0000-0003-1755-7705
dc.authorid0000-0001-9885-5063
dc.authorid0000-0002-7872-3810
dc.authorid0009-0000-3593-8240
dc.authorid0000-0002-6375-1608
dc.contributor.authorPolat Kaya, Havva
dc.contributor.authorKaya, Burcu
dc.contributor.authorTuncel, Necati Baris
dc.contributor.authorOzkan, Gulay
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorGaneshan, Seedhabadee
dc.contributor.authorTulbek, Mehmet Caglar
dc.date.accessioned2026-02-03T11:59:51Z
dc.date.available2026-02-03T11:59:51Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 degrees C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of p < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against Escherichia coli ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.
dc.identifier.doi10.3390/microorganisms13061421
dc.identifier.issn2076-2607
dc.identifier.issue6
dc.identifier.pmid40572308
dc.identifier.scopus2-s2.0-105009139059
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3390/microorganisms13061421
dc.identifier.urihttps://hdl.handle.net/20.500.12428/34441
dc.identifier.volume13
dc.identifier.wosWOS:001516436300001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherMdpi
dc.relation.ispartofMicroorganisms
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20260130
dc.subjectsainfoin seed flour
dc.subjectfermentation
dc.subjectSaccharomyces boulardii
dc.subjectanti-nutrients
dc.subjectantioxidants
dc.subjectbioaccessibility
dc.titleFermentation of Sainfoin Seed Flour with Saccharomyces boulardii: Effects on Total Dietary Fiber, Anti-Nutrients, Antimicrobial Activity, and Bioaccessibility of Bioactive Compounds
dc.typeArticle

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