Depletion of cyanogenic glycosides in whole flaxseed via Lactobacillaceae fermentation

Chao Huang; Timothy J Tse; Sarah K Purdy; Farley Chicilo; Jianheng Shen; Venkatesh Meda; Martin J T Reaney

doi:10.1016/j.foodchem.2022.134441

Depletion of cyanogenic glycosides in whole flaxseed via Lactobacillaceae fermentation

Food Chem. 2023 Mar 1:403:134441. doi: 10.1016/j.foodchem.2022.134441. Epub 2022 Sep 28.

Authors

Chao Huang¹, Timothy J Tse², Sarah K Purdy², Farley Chicilo², Jianheng Shen², Venkatesh Meda³, Martin J T Reaney⁴

Affiliations

¹ Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon SK S7N 5A9 Canada.
² Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
³ Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon SK S7N 5A9 Canada. Electronic address: venkatesh.meda@usask.ca.
⁴ Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada; Prairie Tide Diversified Inc., 102 Melville Street, Saskatoon, SK S7J 0R1, Canada; Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, 601 Huangpu Avenue West, Guangzhou, Guangdong 510632, China. Electronic address: martin.reaney@usask.ca.

PMID: 36358077
DOI: 10.1016/j.foodchem.2022.134441

Abstract

Flaxseed is categorized as a functional food due to its abundance in oil, α-linolenic acid, dietary fibre, and lignan. However, flaxseed contains cyanogenic glycosides (CGs). Ingestion of CGs can influence nutrient absorption and induce adverse health effects. Due to the presence of CGs in flaxseed many countries prohibit the import and sale of flaxseed and flaxseed-based foods. In this study, whole flaxseed was fermented with a mixed culture of Lactobacillaceae (i.e., Lactobacillus sp., Limosilactobacillus sp., and Lactiplantibacillus sp.) and the concentration of CGs was determined. This process succeeded in completely removing CGs within 72 h in both bench-scale and scale-up studies. In addition, fatty acid composition in flaxseed remained unchanged and concentrations of flaxseed oil, and SDG in flaxseed were increased after fermentation. CG-free flaxseed products are beneficial, as they can be sold as health product ingredients, or as animal feed in markets that currently restrict the use of materials that contain CGs.

Keywords: Cyanogenic glycosides; Fermentation; Lactobacillaceae; Removal; Whole flaxseed.

MeSH terms

Animals
Fermentation
Flax*
Glycosides
Lactobacillaceae

Substances

cyanogenic glycosides
Glycosides