National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China.
National Center of Technology Innovation for Grain Industry (Comprehensive Utilization of Edible by-products), Beijing Technology and Business University, Beijing 100048, China.
Ultrason Sonochem. 2024 Jun;106:106878. doi: 10.1016/j.ultsonch.2024.106878. Epub 2024 Apr 18.
This study aimed to elucidate the impact of ultrasound-assisted cellulase (UC) pretreatment on nutrients, phytic acid, and the bioavailability of phenolics during brown rice sprouting. It sought to unveil the underlying mechanisms by quantifying the activity of key enzymes implicated in these processes. The sprouted brown rice (SBR) surface structure was harmed by the UC pretreatment, which also increased the amount of γ-oryzanol and antioxidant activity in the SBR. Concurrently, the UC pretreatment boosted the activity of phytase, glutamate decarboxylase, succinate semialdehyde dehydrogenase, Gamma-aminobutyric acid (GABA) transaminase, chalcone isomerase, and phenylalanine ammonia lyase, thereby decreasing the phytic acid content and increasing the GABA, flavonoid, and phenolic content in SBR. In addition, UC-pretreated SBR showed increased phenolic release and bioaccessibility during in vitro digestion when compared to the treated group. These findings might offer theoretical direction for using SBR to maximize value.
本研究旨在阐明超声辅助纤维素酶（UC）预处理对糙米发芽过程中营养物质、植酸和酚类生物利用度的影响。通过定量分析这些过程中涉及的关键酶的活性，揭示了潜在的机制。UC 预处理破坏了发芽糙米（SBR）的表面结构，同时增加了 SBR 中γ-谷维素和抗氧化活性的含量。此外，UC 预处理还提高了植酸酶、谷氨酸脱羧酶、琥珀酸半醛脱氢酶、γ-氨基丁酸（GABA）转氨酶、查尔酮异构酶和苯丙氨酸解氨酶的活性，从而降低了 SBR 中的植酸含量，增加了 SBR 中的 GABA、类黄酮和酚类物质的含量。此外，与未处理组相比，UC 预处理的 SBR 在体外消化过程中显示出更高的酚类物质释放和生物利用度。这些发现可能为最大限度地利用 SBR 提供了理论指导。
