Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

[EN] Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and sesame seeds were solid-state fermented with Pleurotus ostreatus, followed by drying and milling. Fermentation led to increased content of lipid and protein in both seeds' products, and a change in fatty acid profile in favor of increased polyunsaturated fatty acids. Then, the samples were subjected to in vitro digestion. Lipolysis, determined by nuclear magnetic resonance, was higher in sesame than in chia products, and the fermented counterparts had increased values compared to the controls. In terms of physical properties, fermentation showed reduced particle size and increased matrix degradation and decreased viscosity of the digestion medium, which were related to increased lipolysis. In conclusion, applying solid-state fermentation on chia and sesame seeds could be a recommendable approach.The authors would like to thank the following institutions and project for funding this research: The predoctoral grant awarded to Andrea Asensio Grau (Grant number ACIF/2017/008) by Conselleria de Educacio i Investigacio de la Generalitat Valenciana and the European Union ("El Fondo Social Europeo (FSE) invierte en tu futuro"); the post-doctoral grant awarded to Joaquim Calvo-Lerma (Grant number APOSTD 2019-102) by Conselleria de Educacio I Investigacio de la Generalitat Valenciana; and the project PID2019-107723RB-C22 funded by the Ministry of Science and Innovation MCIN/AEI/10.1309/501100011033.Calvo-Lerma, J.; Asensio-Grau, A.; García Hernández, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2022). Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds. Foods. 11(3):1-17. https://doi.org/10.3390/foods1103041011711