Wen Anyan, Xie Chunzhi, Mazhar Muhammad, Wang Chunxiao, Zeng Haiying, Qin Likang, Zhu Yi
College of Life Science, Guizhou University, Guiyang, 550025 China.
School of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.
J Food Sci Technol. 2020 Nov;57(11):4092-4102. doi: 10.1007/s13197-020-04443-0. Epub 2020 Apr 21.
Adlay, as a traditional Chinese medicine, has been used in nourishing foods, which are rich in a variety of nutrients (special biological compounds). The study was designed to optimize the fermentation parameters of dehulled, polished and broken adlay fermented by BJ3-2 with regard to tetramethylpyrazine (TMP) yield and fibrinolytic enzyme activity. Then the proximate and bioactive components of -fermented adlay were evaluated. Box-Behnken design results showed that the TMP yield was 6.93 mg/g DW (dried weight) of -fermented polished adlay, which was about 136 times higher than that of -fermented soybean (BSB). The fibrinolytic enzyme activity was 2236.17 U/g in -fermented dehulled adlay, and slightly less than in BSB. -fermented adlay contained higher fat, free amino acids and fatty acids contents but lower protein and starch contents than raw adlay. Except for coixol and coixan, the levels of γ-aminobutyric acid, triterpenes, phenolics, flavonoids and coixenolide in -fermented adlay increased by 14.05, 2.02, 2.31 and 1.36 times, respectively. The contents of phenolic acids including caffeic, gallic, catechinic and chlonogenic acids in the free phenolic extracts significantly increased ( < 0.05). The results demonstrated that the biotransformation of high-yield TMP, fibrinolytic enzyme and other bioactive components of -fermented adlay products was realized. -fermented adlay could be a promising value-added food, and that is more suitable for human consumption.
薏仁作为一种传统中药，已被用于营养食品中，这些食品富含多种营养成分（特殊生物化合物）。本研究旨在优化BJ3 - 2发酵去壳、抛光和破碎薏仁的发酵参数，以提高四甲基吡嗪（TMP）产量和纤溶酶活性。然后评估发酵薏仁的常规成分和生物活性成分。Box - Behnken设计结果表明，发酵抛光薏仁的TMP产量为6.93 mg/g干重（DW），约为发酵大豆（BSB）的136倍。发酵去壳薏仁的纤溶酶活性为2236.17 U/g，略低于BSB。发酵薏仁的脂肪、游离氨基酸和脂肪酸含量高于生薏仁，但蛋白质和淀粉含量较低。除了薏苡仁醇和薏苡仁多糖外，发酵薏仁中γ-氨基丁酸、三萜类、酚类、黄酮类和薏苡仁酯的含量分别增加了14.05、2.02、2.31和1.36倍。游离酚提取物中包括咖啡酸、没食子酸、儿茶素酸和绿原酸在内的酚酸含量显著增加（P < 0.05）。结果表明，实现了发酵薏仁产品高产TMP、纤溶酶和其他生物活性成分的生物转化。发酵薏仁可能是一种有前景的增值食品，更适合人类食用。
