Indira Aribam, Shahar Bano, Joshi Babita, Chongtham Nirmala
Department of Botany, Panjab University, Chandigarh 160014, India.
Department of Botany, Panjab University, Chandigarh 160014, India.
Food Chem. 2024 Sep 15;452:139552. doi: 10.1016/j.foodchem.2024.139552. Epub 2024 May 7.
This study explores the impact of processing techniques on the bioactive composition and antioxidant properties of Bambusa nutans shoots, an underutilized superfood. Boiling resulted in a significant reduction of total phenols (39.52%), flavonoid (8.07%), and tannin (27.77%). Conversely, fermentation increased total phenols (25.92%), tannin (34.72%), and phytosterol (75.39%). Antioxidant activities were notably higher in fermented-shoots, as indicated by DPPH and FRAP assays, and in-vivo experiments demonstrated increased GSH (31.85%) and decreased LPO levels (11.12%) post-administration of fermented-shoots extract. Spectral analysis revealed an increased diversity of compounds in fermented shoots, with GC/MS identifying hexadecane-1-ol in significantly higher proportions and 11 characteristic bands in FTIR spectra. HPLC analysis demonstrated changes in phenolic acids and flavonoid content, with fermentation enhancing 3,4,5-trihydroxybenzoic acid, 4'-hydroxycinnamic acid, benzene-1,2-diol, and luteolin contents. This study underscores the dynamic nature of B. nutans shoots, highlighting the potential for enhanced bioactivity and antioxidant properties through fermentation, offering promising avenues for culinary and pharmaceutical developments.
本研究探讨了加工技术对未充分利用的超级食物——簕竹嫩笋的生物活性成分和抗氧化特性的影响。煮沸导致总酚（39.52%）、黄酮（8.07%）和单宁（27.77%）显著减少。相反，发酵使总酚（25.92%）、单宁（34.72%）和植物甾醇（75.39%）增加。二苯基苦味酰基自由基（DPPH）和铁离子还原抗氧化能力（FRAP）测定表明，发酵笋的抗氧化活性显著更高，体内实验表明，给予发酵笋提取物后，谷胱甘肽（GSH）增加（31.85%），脂质过氧化（LPO）水平降低（11.12%）。光谱分析显示发酵笋中化合物的多样性增加，气相色谱-质谱联用（GC/MS）鉴定出十六烷-1-醇的比例显著更高，傅里叶变换红外光谱（FTIR）中有11条特征谱带。高效液相色谱（HPLC）分析表明酚酸和黄酮含量发生了变化，发酵使3,4,5-三羟基苯甲酸、4'-羟基肉桂酸、苯-1,2-二醇和木犀草素含量增加。本研究强调了簕竹嫩笋的动态特性，突出了通过发酵增强生物活性和抗氧化特性的潜力，为烹饪和制药发展提供了有前景的途径。
