Gabriele Morena, Cavallero Andrea, Tomassi Elena, Arouna Nafiou, Árvay Július, Longo Vincenzo, Pucci Laura
Institute of Agricultural Biology and Biotechnology, National Research Council, 56124 Pisa, Italy.
Department of Agricultural Sciences, University of Naples Federico II, Portici, 80055 Naples, Italy.
Foods. 2024 Feb 26;13(5):704. doi: 10.3390/foods13050704.
Millet, a gluten-free cereal, has received attention for its environmental friendliness and higher protein content than other grains. It represents a staple food in many African countries, where fermentation is traditionally used for preserving food products and preparing different cereal-based products. This study aimed to assess the impact of sourdough fermentation on bioactive compounds and antioxidant and anti-inflammatory properties of pearl millet from Burkina Faso. Phenolic compounds were investigated spectrophotometrically and by HPLC-DAD. The antioxidant activity of unfermented (MF) and fermented (FeMF) millet was evaluated in vitro by spectrophotometric and fluorometric assays and ex vivo on oxidized human erythrocytes for hemolysis inhibition. Finally, the potential anti-inflammatory effect of FeMF and MF was evaluated on human adenocarcinoma cell line (HT-29) exposed to TNF-α inflammatory stimulus. Results revealed significantly higher levels of polyphenols, flavonoids, and in vitro antioxidant activity following millet fermentation. Notable differences in phenolic composition between FeMF and MF are observed, with fermentation facilitating the release of bioactive compounds such as gallic acid, quercetin, and rutin. A dose-dependent protection against oxidative hemolysis was observed in both FeMF- and MF-pretreated erythrocytes. Similarly, pretreatment with FeMF significantly reduced the levels of inflammatory markers in TNF-α-treated cells, with effects comparable to those of MF. Fermentation with sourdough represents a simple and low-cost method to improve the bioactive compounds content and in vitro antioxidant activity of millet flour with promising nutraceutical potential.
小米是一种不含麸质的谷物,因其环境友好性以及比其他谷物更高的蛋白质含量而受到关注。它是许多非洲国家的主食,在这些国家,传统上发酵用于保存食品和制备不同的谷物基产品。本研究旨在评估酸面团发酵对布基纳法索珍珠粟生物活性化合物、抗氧化和抗炎特性的影响。通过分光光度法和高效液相色谱-二极管阵列检测法研究酚类化合物。未发酵(MF)和发酵(FeMF)小米的抗氧化活性通过分光光度法和荧光法进行体外评估,并在氧化的人红细胞上进行体内评估以抑制溶血。最后,评估FeMF和MF对暴露于肿瘤坏死因子-α炎症刺激的人腺癌细胞系(HT-29)的潜在抗炎作用。结果显示,小米发酵后多酚、黄酮类化合物水平以及体外抗氧化活性显著更高。观察到FeMF和MF之间酚类成分存在显著差异,发酵促进了生物活性化合物如没食子酸、槲皮素和芦丁的释放。在FeMF预处理和MF预处理的红细胞中均观察到对氧化溶血的剂量依赖性保护作用。同样,用FeMF预处理显著降低了肿瘤坏死因子-α处理细胞中炎症标志物的水平,其效果与MF相当。用酸面团发酵是一种简单且低成本的方法,可提高小米粉的生物活性化合物含量和体外抗氧化活性,并具有可观的营养保健潜力。