Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
Food Chem. 2020 Oct 1;326:126985. doi: 10.1016/j.foodchem.2020.126985. Epub 2020 May 5.
This study aims to investigate the effects of fermentation on the phenolic components and their bioaccessibility in extruded brown rice (EBR). The saccharified solution of EBR (SS-EBR) depicted higher phenolics when fermented by single or co-culture of Lactobacillusplantarum, Lactobacillus fermentum and Saccharomyces cerevisiae for 24 h at 37 °C. The co-culture fermented SS-EBR more significantly enhanced free, conjugated and bound phenolics and flavonoids with total increment of 93.3% and 61.3%, respectively. Fermentation changed the contents and compositions of phenolics in each fraction with more than 10-fold increase in vanillic acid and quercetin contents. Ferulic, p-cumaric and chlorogenic acids were increased by 83.5%, 52.2% and 113.4%, respectively, while kaempferol and cinnamic acid were found only in fermented SS-EBR. Fermentation also improved the oxygen radical absorption capacity (ORAC) and the bioaccessible phenolics in SS-EBR. Hence, the co-culture fermented SS-EBR, can be utilized as a functional supplement to provide more bioaccessible antioxidants.
本研究旨在探讨发酵对膨化糙米（EBR）中酚类成分及其生物可利用性的影响。糖化后的 EBR 溶液（SS-EBR）在 37°C 下经单一或混合培养的植物乳杆菌、发酵乳杆菌和酿酒酵母发酵 24 小时后，表现出更高的酚类含量。与单培养相比，混合培养发酵的 SS-EBR 更显著地提高了游离、结合和结合态酚类和类黄酮，分别增加了 93.3%和 61.3%。发酵改变了各馏分中酚类的含量和组成，香草酸和槲皮素的含量增加了 10 多倍。阿魏酸、对香豆酸和绿原酸分别增加了 83.5%、52.2%和 113.4%，而发酵后的 SS-EBR 中仅发现了山奈酚和肉桂酸。发酵还提高了 SS-EBR 的氧自由基吸收能力（ORAC）和生物可利用酚类物质。因此，混合培养发酵的 SS-EBR 可以用作功能性补充剂，提供更多生物可利用的抗氧化剂。
