# Identifying microbial proteins and changes in proteome in spontaneously fermented pulse protein isolates

## TL;DR

This study explores how spontaneous fermentation changes the protein content of plant-based protein isolates from chickpea, faba bean, and lentil.

## Contribution

First proteomics study to analyze microbial protein changes during spontaneous fermentation of these pulse isolates.

## Key findings

- Microbial proteins from bacteria and fungi increased during fermentation.
- Fermentation caused hydrolysis of pulse proteins, potentially altering functionality.
- Variations in microbial protein content were observed between different substrates.

## Abstract

Pulses are a sustainable source of plant-based proteins, but they often fall short in terms of sensory attributes and functionality. Fermentation has been investigated as a natural food processing method to address these limitations. Spontaneous fermentation, where native microflora grow without the addition of specific microbes, has been traditionally used in food processing by various cultures around the world. However, there is a knowledge gap regarding the changes that occur in protein composition during spontaneous fermentation. This study used capillary gel electrophoresis and liquid chromatography coupled to tandem mass spectrometry to examine the changes in protein size distribution, identify microbial proteins and understand proteome-level changes that occurred during the spontaneous fermentation of three protein isolate substrates: chickpea, faba bean, and lentil. The findings revealed that proteins from a variety of bacterial and fungal species were identified in all substrates, and the number and quantity of these microbial proteins increased during spontaneous fermentation. This rise in microbial protein content was associated with the hydrolysis of proteins from the pulse substrates, which could potentially alter the functionality of the protein ingredient.

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•First proteomics study of spontaneous fermentation of chickpea, lentil and faba bean.•Identification of diverse proteins produced by indigenous microflora.•Changes in the proteome of substrate and indigenous microflora during fermentation.•Identified variations between substrates in their indigenous microbial protein content.

First proteomics study of spontaneous fermentation of chickpea, lentil and faba bean.

Identification of diverse proteins produced by indigenous microflora.

Changes in the proteome of substrate and indigenous microflora during fermentation.

Identified variations between substrates in their indigenous microbial protein content.