与酿酒酵母和植物乳杆菌相比，蜜蜂乳杆菌对发酵麦麸的抗氧化活性、植酸降解、营养值和风味特性的影响。
Impact of Lactobacillus apis on the antioxidant activity, phytic acid degradation, nutraceutical value and flavor properties of fermented wheat bran, compared to Saccharomyces cerevisiae and Lactobacillus plantarum.
机构信息
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Food Technology Department, Faculty of Agriculture, 13736 Moshtohor, Benha University, Egypt.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
出版信息
Food Res Int. 2023 Jan;163:112142. doi: 10.1016/j.foodres.2022.112142. Epub 2022 Nov 19.
This study aimed to use a novel Lactobacillus strain (L. apis) isolated from the bee gut to develop a wheat bran (WB) deep-processing technology. Compared to the most popular strains (S. cerevisiae and L. plantarum), we found that L. apis had a greater ability to enhance the fermented WB antioxidant activity through hydroxyl radical scavenging, metal chelating ability, reducing power, and ferric reducing antioxidant power. While L. apis and L. plantarum had similar effects on DPPH and ABTS scavenging activities. This improvement in antioxidant activity has been associated with some metabolic compounds, such as sinapic acid, hydroferulic acid, pyruvic acid, neocostose, oxalic acid, salicylic acid, and schaftoside. Furthermore, L. apis degraded 48.33% of the phytic acid in WB, higher than S. cerevisiae (26.73%) and L. plantarum (35.89%). All strains improved the volatile profile of WB, and the fermented WB by each strain displayed a unique volatile composition. L. apis increased the level of conditional amino acids and branched-chain amino acids significantly. S. cerevisiae increased γ-aminobutyric acid the most, from 230.8 mg/L in unfermented samples to 609.8 mg/L in the fermented WB. While L. apis and L. plantarum also increased the level of γ-aminobutyric acid to 384.5 mg/L and 295.04 mg/L, respectively. Finally, we found that L. apis remarkably increased the content of organic acids and water-soluble vitamins in wheat bran.
本研究旨在利用从蜜蜂肠道中分离出的新型乳杆菌（L.apis）开发一种小麦麸（WB）深加工技术。与最受欢迎的菌株（S.cerevisiae 和 L.plantarum）相比，我们发现 L.apis 通过羟基自由基清除、金属螯合能力、还原力和铁还原抗氧化能力，具有增强发酵 WB 抗氧化活性的更大能力。虽然 L.apis 和 L.plantarum 对 DPPH 和 ABTS 清除活性有类似的影响。这种抗氧化活性的提高与一些代谢化合物有关，如芥子酸、羟基肉桂酸、丙酮酸、新糠醇、草酸、水杨酸和 schaftoside。此外，L.apis 降解了 WB 中 48.33%的植酸，高于 S.cerevisiae（26.73%）和 L.plantarum（35.89%）。所有菌株都改善了 WB 的挥发性特征，每种菌株发酵的 WB 都具有独特的挥发性成分。L.apis 显著提高了条件性氨基酸和支链氨基酸的水平。S.cerevisiae 使 γ-氨基丁酸的含量增加最多，从未发酵样品中的 230.8mg/L 增加到发酵 WB 中的 609.8mg/L。而 L.apis 和 L.plantarum 也分别将 γ-氨基丁酸的水平提高到 384.5mg/L 和 295.04mg/L。最后，我们发现 L.apis 显著增加了小麦麸中有机酸和水溶性维生素的含量。
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