Ryu Kyeong Min, Kim Hayeong, Woo Jiho, Lim Juho, Kang Choon Gil, Kim Seung Wook, Kim Taeyoon, Kim Doman
Graduate School of International Agricultural Technology, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 Republic of Korea.
Institute of Food Industrialization, Institutes of Green Bioscience & Technology, Center for Food and Bioconvergence, Seoul National University, Pyeongchang-gun, Gangwon-do 25354 Republic of Korea.
Food Sci Biotechnol. 2024 Feb 12;33(11):2585-2596. doi: 10.1007/s10068-023-01508-6. eCollection 2024 Aug.
Maca ( Walp) is renowned for its phytochemicals, including amino acids, saponins, and macamides, confer nutritional and medicinal benefits. This study analyzed the bioactive constituents of maca via solid-state fermentation with for 0-15 days. After fermentation, the l-carnitine content reached 157.3 μg/g. A 93% increase in macamide B was recorded after 7-day fermentation. Total flavonoid and saponin contents increased by 88.2% and 110.3%, respectively. The fermentation process significantly enhanced the physicochemical attributes of maca; in particular, its water retention and cholesterol-binding capacities increased by 1.73- and 4.30-fold, respectively, compared with the non-fermented maca. Moreover, fermented maca exhibited stronger antioxidant and α-glucosidase-inhibiting effects than non-fermented maca. Finally, the neuroprotective effect of maca on HT-22 cells increased by 23% after 5-day fermentation. These findings demonstrate the potential of fermented maca as a novel ingredient for foods, beverages, and pharmaceuticals.
The online version contains supplementary material available at 10.1007/s10068-023-01508-6.
玛咖（Lepidium meyenii Walp）以其植物化学成分而闻名，包括氨基酸、皂苷和玛卡酰胺，具有营养和药用价值。本研究通过固态发酵0至15天分析了玛咖的生物活性成分。发酵后，左旋肉碱含量达到157.3μg/g。7天发酵后，玛卡酰胺B的含量增加了93%。总黄酮和皂苷含量分别增加了88.2%和110.3%。发酵过程显著增强了玛咖的物理化学特性；特别是，与未发酵的玛咖相比，其保水能力和胆固醇结合能力分别提高了1.73倍和4.30倍。此外，发酵玛咖比未发酵玛咖表现出更强的抗氧化和α-葡萄糖苷酶抑制作用。最后，5天发酵后，玛咖对HT-22细胞的神经保护作用提高了23%。这些发现证明了发酵玛咖作为食品、饮料和药品新成分的潜力。
在线版本包含可在10.1007/s10068-023-01508-6获取的补充材料。
