Original article Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceus strains Elena Bartkiene, 1 * Vytaute Sakiene, 1 Vadims Bartkevics, 2,3 Grazina Juodeikiene, 4 Vita Lele, 1 Claudia Wiacek 5 & Peggy G. Braun 5 1 Lithuanian University of Health Sciences, Tilzes g. 18, LT-47181 Kaunas, Lithuania 2 University of Latvia, Jelgavas iela 1, LV-1004 Riga, Latvia 3 Institute of Food Safety, Animal Health and Environment, Lejupes iela 3, LV-1076 Riga, Latvia 4 Kaunas University of Technology, Radvilenu pl. 19, LT-50254 Kaunas, Lithuania 5 Institute of Food Hygiene, Universit€ at Leipzig, An den Tierkliniken 1, 04103 Leipzig, Germany (Received 1 December 2017; Accepted in revised form 7 March 2018) Summary The influence of different factors (submerged and/or solid-state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF isolates by 58.3%, 68.2%, 95.6%, 76.6%, lower content of phenylethylamine, putrescine, cadaverine and histamine, respectively was found. The highest protein digestibility and the lowest BAs content using submerged fermentation with pediococ- cus No. 8 in lupine variety Vilnius protein isolates can be obtained and this technology for high-quality lupine proteins preparation can be recommended. Keywords Biogenic amines, digestibility, lupine protein, pediococci, phenolic compounds. Introduction The increase in global population directly correlates with the increased amount of protein that is projected for human consumption and according to the Food Agricul- ture Organization, between 2000 and 2020, there will be a massive increase in demand for animal protein (Tian et al., 2016). Therefore, efficient application of plant pro- tein will become very important, when production of ani- mal protein reaches the highest capacity, to ensure world population needs (Aiking, 2011). Lupine seeds have a high protein content, and they are a promising stock for protein-based food development (B€ ahr et al., 2015). Lupine proteins show potential health benefits, are acceptable to consumers and can reduce consumption of genetically modified soya (Lucas et al., 2015). In lupine seeds, protein content reaches 35–40%, and such a chem- ical composition is promising for the production of protein concentrates and isolates, which can be used in the food industry as meat and/or milk protein replace- ments (D’Agostina et al., 2006). Plant proteins can be a good source of essential amino acids for human nutrition (Aiking, 2011). Lupine seeds are rich in phytochemicals (polyphenols, phytosterols and squalene) compared to other legumes (Kalogeropoulos et al., 2010). Fibre and protein from lupine seeds can be used to control obesity and diabetes; also, the antioxidant, antihyperlipidemic and anti-inflammatory activities of lupine compounds are associated with chronic disease prevention (Khan et al., 2015). Besides its useful nutritional features, it has been claimed that lupine provides benefits for hypergly- caemia control (Lovati et al., 2012), hypertension preven- tion (Boschin et al., 2014) and cholesterol reduction (B€ ahr et al., 2015), and the protein seems to be relevant to these beneficial effects (Arnoldi et al., 2015). The most important characteristics of dietary proteins are their amino acid composition and protein structure, which can be influenced by processing conditions and interactions *Correspondent: Fax: +370 37 300152; e-mail: elena.bartkiene@lsmuni.lt International Journal of Food Science and Technology 2018 doi:10.1111/ijfs.13775 © 2018 Institute of Food Science and Technology 1