Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey.
J Agric Food Chem. 2021 Oct 27;69(42):12517-12526. doi: 10.1021/acs.jafc.1c05064. Epub 2021 Oct 15.
Sprouting is a popular method in cereal processing because sprouted grains are accepted to have high nutritional value. The increased proteolytic activity by sprouting increases the free amino acids in grains. It was hypothesized that an increased amount of tyrosine can be utilized by microorganisms during fermentation to form higher amounts of bioactive tyrosine derivatives. Sprouting increased the tyrosine and tyramine contents considerably, but increases and decreases in l-3,4-dihydroxyphenylalanine (l-DOPA) and dopamine were specific to the cereal. More tyramine, l-DOPA, and dopamine formation was observed during sourdough fermentation than that in yeast fermentation. As a result of the combined application of sprouting (48 h at 20 °C) and sourdough fermentation (36 h at 30 °C), the amounts of dopamine, l-DOPA, and tyramine found in rye were 27, 50, and 136 mg/kg, respectively. Cereal products rich in dopamine and l-DOPA can thus be produced as functional food ingredients with their positive effects on human health and mood.
发芽是谷物加工中常用的方法，因为人们认为发芽的谷物具有更高的营养价值。发芽会增加蛋白酶的活性，从而增加谷物中的游离氨基酸。研究假设在发酵过程中，微生物可以利用更多的酪氨酸来形成更多的生物活性酪氨酸衍生物。发芽会显著增加酪氨酸和酪胺的含量，但 l-3,4-二羟基苯丙氨酸（l-DOPA）和多巴胺的增加和减少则是特定于谷物的。与酵母发酵相比，在酸面团发酵过程中会观察到更多的酪胺、l-DOPA 和多巴胺的形成。通过发芽（20°C 下 48 小时）和酸面团发酵（30°C 下 36 小时）的联合应用，黑麦中的多巴胺、l-DOPA 和酪胺含量分别达到 27、50 和 136mg/kg。因此，可以作为功能性食品成分生产富含多巴胺和 l-DOPA 的谷物产品，对人类健康和情绪产生积极影响。
