School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt.
Food Res Int. 2021 Jan;139:109808. doi: 10.1016/j.foodres.2020.109808. Epub 2020 Oct 29.
Fermentation has been considered as effective tools to promote the functional properties of cereals. In this paper, barley flour was fermented with Lactobacillus plantarum dy-1 (L. plantarum dy-1) and the main components in the fermented barley aqueous extracts were identified using by ultra-high performance liquid chromatography tandem with high resolution mass spectrometry (UPLC-HRMS), and investigated by metabolomics strategy involved on chemometrics. The barley extracts were prepared at the fermentation time of 0, 4, 8, 12, 16, 20, 24, 28 h, respectively and a total of 124 compounds were detected in the samples. Principal component analysis (PCA) was performed and the results indicated that the fermentation process became to slow down from 16 h until terminated. During fermentation, saccharides, amino acids, nucleosides, and some organic acids decreased, while lipids and bioactive molecules in barley were released and metabolites were accumulated by L. plantarum dy-1. Meanwhile, partial least squares discrimination analysis (PLS-DA) was performed for revealing the characteristic components in fermented barley aqueous extracts, including some functional molecules such as indole-3-lactic acid, phenyllactic acid, homovanillic acid and cafestol, etc., which provided the roles of them and the basis for further investigation on the functional bioactivities and application.
发酵已被认为是提高谷物功能特性的有效工具。本文利用植物乳杆菌 dy-1（L. plantarum dy-1）对大麦粉进行发酵，采用超高效液相色谱-高分辨质谱联用（UPLC-HRMS）对发酵大麦水提物中的主要成分进行鉴定，并采用涉及化学计量学的代谢组学策略进行研究。分别在发酵 0、4、8、12、16、20、24、28 h 时制备大麦提取物，共检测到 124 种化合物。进行主成分分析（PCA），结果表明发酵过程从 16 h 开始减缓，直到发酵结束。在发酵过程中，糖类、氨基酸、核苷和一些有机酸减少，而脂质和大麦中的生物活性分子被释放出来，并由植物乳杆菌 dy-1 积累代谢物。同时，进行偏最小二乘判别分析（PLS-DA）以揭示发酵大麦水提物中的特征成分，包括一些功能性分子，如吲哚-3-乳酸、苯乳酸、香草酸和咖啡醇等，这为它们的作用以及进一步研究功能生物活性和应用提供了依据。
