College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, People's Republic of China.
J Agric Food Chem. 2012 Jan 11;60(1):507-13. doi: 10.1021/jf204163a. Epub 2011 Dec 23.
The aim of present work was to investigate the effect of solid-state fermentation with filamentous fungi (Aspergillus oryzae var. effuses, Aspergillus oryzae, and Aspergillus niger) on total phenolics content (TPC), flavonoids, and antioxidant activities of four subfractions of oat, namely, n-hexane, ethyl acetate (EA), n-butanol, and water, and compare them to their corresponding subfractions of unfermented oat. The TPC and total flavonoids increased dramatically, especially in EA subfractions (p < 0.05). The levels of antioxidant activity of subfractions were also significantly enhanced (p < 0.05). The highest antioxidant activities were also found in the EA subfractions. The polyphenols in EA were analyzed by high-performance liquid chromatography at 280 nm. Most polyphenols were increased remarkably, especially ferulic and caffeic acids. There was a clear correlation between the TPC and antioxidant activity. In conclusion, fungi fermentation is a potential bioprocess for increasing the TPC, flavonoids, and antioxidant activities of oat-based food.
本研究旨在探讨丝状真菌（米曲霉、米曲霉和黑曲霉）固态发酵对燕麦四个亚组分（正己烷、乙酸乙酯、正丁醇和水）总酚含量（TPC）、类黄酮和抗氧化活性的影响，并将其与未经发酵的燕麦相应亚组分进行比较。TPC 和总类黄酮含量显著增加，特别是在 EA 亚组分中（p < 0.05）。各亚组分的抗氧化活性也明显增强（p < 0.05）。最高的抗氧化活性也存在于 EA 亚组分中。采用高效液相色谱法在 280nm 处分析 EA 中的多酚。大多数多酚显著增加，特别是阿魏酸和咖啡酸。TPC 和抗氧化活性之间存在明显的相关性。总之，真菌发酵是一种提高燕麦基食品 TPC、类黄酮和抗氧化活性的潜在生物加工方法。
