Maejima Yasunori, Nakatsugawa Hiroki, Ichida Daiki, Maejima Mayumi, Aoyagi Yasuo, Maoka Takashi, Etoh Hideo
Graduate School of Science and Technology, Shizuoka University.
Biosci Biotechnol Biochem. 2011;75(9):1708-12. doi: 10.1271/bbb.110241. Epub 2011 Sep 7.
Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2″-hydroxynicotianamine (HNA) were identified as angiotensin I-converting enzyme (ACE) inhibitors. NA and HNA increased during fermentation. Indole-3-ethanol was identified as an antioxidant (a SOD active substance), and may have been generated from tryptophan during fermentation because it was not contained in green buckwheat juice. A safety test demonstrated that FBS contained were safe functional food components, showing negative results in buckwheat allergy tests. Any buckwheat allergy substances might have been degraded during the fermentation process.
发酵荞麦芽（FBS）被用作多功能食品。其生产过程包括用乳酸菌发酵。在对乳酸菌的调查中发现，主要菌株包括植物乳杆菌、短乳杆菌、戊糖乳杆菌、乳酸乳球菌乳酸亚种和戊糖片球菌。我们寻找了功能成分，烟酰胺（NA）和2″-羟基烟酰胺（HNA）被鉴定为血管紧张素I转换酶（ACE）抑制剂。NA和HNA在发酵过程中增加。吲哚-3-乙醇被鉴定为一种抗氧化剂（一种超氧化物歧化酶活性物质），可能是在发酵过程中由色氨酸产生的，因为生荞麦汁中不含该物质。一项安全性测试表明，FBS所含的成分是安全的功能性食品成分，在荞麦过敏测试中呈阴性结果。任何荞麦过敏物质可能在发酵过程中被降解了。
