Antioxidant and antihypertensive properties of liquid and solid state fermented 1 lentils 2 3

26 The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production 27 of water-soluble fractions with antioxidant and antihypertensive properties was 28 studied. LSF was performed either spontaneously (NF) or by Lactobacillus plantarum 29 (LP) while SSF was performed by Bacillus subtilis (BS). Native lactic flora in NF 30 adapted better than L. plantarum to fermentative broth and BS counts increased 4.0 31 log CFU/g up to 48h of SSF. LSF water-soluble fractions had higher (P≤0.05) free 32 amino groups, GABA content, antioxidant and angiotensin I-converting enzyme 33 inhibitory (ACEI) activities than SSF. In addition, GABA and ACEI activity of LSF 34 increased in a time-dependent manner. Proteolysis by BS was limited, with slight 35 changes in free amino groups, while GABA, total phenolic compounds and 36 antioxidant capacity increased throughout fermentation. Higher antihypertensive 37 potential was observed in NF (96 h) characterized by the highest GABA content 38 (10.42 mg/g extract), ACE-inhibitory potency (expressed as IC 50) of 0.18 mg 39 protein/mL and antioxidant capacity of 0.26 mmol Trolox equivalents/g extract. 40 Therefore, water-soluble fermented lentil extracts obtained by LSF are particularly 41 promising as functional ingredients in preventing hypertension. 42 43