The Perilla Seed Fermentation Improves Minerals Bioaccessibility and Bioavailability with Reduced Antinutrients Content
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Abstract
Mineral deficiency is a significant cause of health problems worldwide. However, it can be overcome by modifying the food’s chemical composition or food technological means including utilization of microbial fermentation process to enhance the nutrients’ bioavailability and removal/reduction of undesirable components. Perilla seeds are rich in dietary minerals, but they also contain antinutrients such as phytate and oxalate. This study aimed to investigate the effects of perilla seeds fermentation on antinutrients content and minerals bioaccessibility and bioavailability. The fermented perilla seeds (FPS) was determined for bioaccessibility and bioavailability of mineral by using the dialysis method and Caco-2 cell models, respectively. The antinutrients in FPS were analyzed by assay kits and compared with unfermented (untreated) perilla seeds. The result show that fermentation significantly reduced the levels of phytate and oxalate in FPS from 1.56 ± 0.14 g/100 grams and 0.98 ± 0.09 mg/100 grams to 0.50 ± 0.02 g/100 g and 0.58 ± 0.08 mg/100 g, respectively. This resulted in a significant increase in the bioaccessibility of Ca and Fe in FPS from 16.29 ± 0.93% and 11.87 ± 0.37% to 19.77 ± 0.33% and 16.32 ± 0.39%, respectively. Furthermore, the bioavailability of Ca and Fe from FPS was found increased by 1.25- and 1.4-folds, respectively. FPS should be utilized in the development of dietary supplement, functional foods and nutraceuticals with improved dietary value.
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