Enhancing the techno‐ and bio‐functionality of wheat germ fermented by Lactobacillus plantarum

Abstract

SummaryThis study explored the fermentation of defatted wheat germ (DWG) using Lactobacillus plantarum, leading to the release of bioactive peptides with improved technological and health properties. Proteomic analysis of fermented defatted wheat germ (FDWG) and DWG revealed a higher abundance of functional peptides in FDWG, with 27 peaks ranging from 503–1391 m/z compared to 22 peaks ranging from 537–1362 m/z for DWG. The peptides identified in FDWG were enriched in hydrophobic amino acids, known for their antioxidant and radical scavenging capabilities. Furthermore, FDWG‐based bread demonstrated the lowest gliadin content, making it a promising option for coeliac patients. The bread also exhibited a soft texture and higher consumer acceptance, positioning it as a viable alternative in reduced‐gluten bakery products. Overall, fermented wheat germ presents an exciting avenue for obtaining bioactive peptides with diverse potential applications in functional foods and nutraceuticals.