State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
J Agric Food Chem. 2021 May 5;69(17):5026-5039. doi: 10.1021/acs.jafc.1c00752. Epub 2021 Apr 27.
This study is aimed at exploring the release of bound polyphenols (BP) from insoluble dietary fiber (IDF) and its mechanism by solid-state fermentation (SSF) via . The results indicated that BP released by SSF (5.55 mg GAE/g DW) was significantly higher than by alkaline hydrolysis. In addition, 39 polyphenols and catabolites were detected, and the related biotransformation pathways were speculated. Quantitative analysis showed that SSF released more ferulic acid, -coumaric acid, and organic acids, which led to advances in antioxidant, α-amylase, and α-glucosidase inhibitory activities. Furthermore, structural characteristics (scanning electron microscopy, X-ray diffraction, thermos gravimetric analysis, and Fourier transform infrared spectroscopy) and dynamic changes of carbohydrate-hydrolyzing enzymes indicated that the destruction of hemicellulose and the secretion of xylanase were vital for releasing BP. Overall, this study demonstrated that SSF was beneficial to release BP from IDF, which could provide insight into utilizing agricultural byproducts in a more natural and economical way.
本研究旨在通过固态发酵（SSF）探索结合型多酚（BP）从不可溶性膳食纤维（IDF）中的释放及其机制。结果表明，SSF 释放的 BP（5.55mgGAEgDW）明显高于碱水解法。此外，检测到 39 种多酚和代谢产物，并推测了相关的生物转化途径。定量分析表明，SSF 释放出更多的阿魏酸、-香豆酸和有机酸，从而提高了抗氧化、α-淀粉酶和α-葡萄糖苷酶抑制活性。此外，碳水化合物水解酶的结构特征（扫描电子显微镜、X 射线衍射、热重分析和傅里叶变换红外光谱）和动态变化表明，半纤维素的破坏和木聚糖酶的分泌对 BP 的释放至关重要。总的来说，本研究表明 SSF 有利于从 IDF 中释放 BP，这为更自然、更经济地利用农业副产物提供了新的思路。
