Zeng Haiying, Qin Likang, Liu Xiaoyan, Miao Song
Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Foods. 2021 Mar 9;10(3):566. doi: 10.3390/foods10030566.
Lipophilic tocols, γ-oryzanol, and coixenolide in coix seed before and after fermentation by were determined. Antioxidant and anticancer activities of raw and fermented coix seed were evaluated using free-radical-scavenging assays and polyunsaturated fatty acid oxidation model, and human laryngeal carcinoma cell HEp2, respectively. Compared to the raw seed, the tocols, γ-oryzanol, and coixenolide contents increased approximately 4, 25, and 2 times, respectively, in the fermented coix seed. Especially, γ-tocotrienol and γ-oryzanol reached 72.5 and 655.0 μg/g in the fermented coix seed. The lipophilic extract from fermented coix seed exhibited higher antioxidant activity in scavenging free radicals and inhibiting lipid oxidation. The inhibitory concentrations for 50% cell survival (IC) of lipophilic extract from fermented coix seed in inhibiting HEp2 cells decreased by 42%. This study showed that coix seed fermented by increased free and readily bioavailable lipophilic antioxidants and anticancer activity. Therefore, fermentation could enhance the efficacy of the health promoting function of coix seeds.
测定了薏苡仁发酵前后的亲脂性生育酚、γ-谷维素和薏苡仁酯。分别采用自由基清除试验、多不饱和脂肪酸氧化模型以及人喉癌细胞HEp2，对生薏苡仁及发酵薏苡仁的抗氧化和抗癌活性进行了评估。与生薏苡仁相比，发酵薏苡仁中的生育酚、γ-谷维素和薏苡仁酯含量分别增加了约4倍、25倍和2倍。特别是，发酵薏苡仁中的γ-生育三烯酚和γ-谷维素分别达到72.5和655.0μg/g。发酵薏苡仁的亲脂性提取物在清除自由基和抑制脂质氧化方面表现出更高的抗氧化活性。发酵薏苡仁亲脂性提取物抑制HEp2细胞的50%细胞存活抑制浓度（IC）降低了42%。本研究表明，经[具体发酵物]发酵的薏苡仁增加了游离且易于生物利用的亲脂性抗氧化剂和抗癌活性。因此，发酵可增强薏苡仁促进健康功能的功效。
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