藜麦与黑大麦复合谷物发酵富集多酚和黄酮工艺优化及其生物有效性研究
Study on the Processing Optimization for the Enrichment of Polyphenols and Flavonoids in Co-fermentation of Quinoa and Black Barley and Its Bioavailability
江慧斌 1聂攀 1吕玮 2宋立华1
作者信息
- 1. 上海交通大学农业与生物学院,上海 200240
- 2. 河北省科技创新服务中心,河北石家庄 050011
- 折叠
摘要
为有效富集藜麦和黑大麦中多酚和黄酮的含量并提高其生物有效性.本研究以多酚和黄酮为响应值,在单因素实验的基础上,通过响应面试验优化植物乳杆菌发酵藜麦和黑大麦复合谷物的工艺条件;通过体外模拟胃肠消化实验,明确复合谷物发酵对酚类物质的释放、生物有效性及抗氧化活性的影响.结果表明,藜麦-黑大麦复合谷物发酵富集多酚和黄酮的最优工艺条件为:原料比(藜麦:黑大麦)1:2.4(g/g)、料液比 1:8.9(g/mL)、接种量 2.0%、发酵时间 36.7 h,发酵温度 30℃.在该条件下,复合发酵谷物组中多酚和黄酮的含量分别为364.90和 264.36 mg/100 g,显著高于未发酵复合谷物以及单独发酵藜麦或黑大麦组(P<0.05);体外模拟胃肠消化实验结果表明,发酵复合谷物中游离酚和总酚释放量、总抗氧化活性和羟基自由基清除活性较未发酵谷物和单一谷物发酵组显著增加(P<0.05);抗氧化活性与游离酚和总酚含量均呈显著正相关(P<0.05).本研究表明,复合发酵藜麦和黑大麦较单一谷物发酵更有利于多酚和黄酮的富集,可在一定程度上改善发酵谷物中酚类物质的生物有效性,并提高谷物的抗氧化活性.
Abstract
To effectively enrich the polyphenols and flavonoids in quinoa and black barley and improve their bioava-ilability,the optimized processing condition for the co-fermentation of quinoa and black barley with Lactobacillus kiso-nensis was established based on single factors and the response surface experiments using polyphenols and flavonoids as response indexes in present study.The effects of co-fermentation of quinoa and black barley on the release and bioav-ailability of polyphenols as well as its antioxidant activity were investigated via in vitro gastrointestinal digestion exper-iments.The results showed that the optimized fermentation condition was quinoa:black barley 1:2.4(g/g),solid-liquid ratio 1:8.9(g/mL),inoculation dosage 2.0%,fermentation time 36.7 h,and fermentation temperature 30℃.Under this optimized fermentation conditions,the polyphenols and flavonoids contents of co-fermentation grains were 364.90 and 264.36 mg/100 g,respectively,which were significantly higher than those of unfermented grains and single fermented quinoa or black barley(P<0.05).The results of in vitro gastrointestinal digestion experiments showed that the release amount of free and total phenols,total antioxidant activity and hydroxyl radical scavenging activity of the co-fermentation grains were significantly higher than those of unfermented grain as well as single cereal fermentation groups(P<0.05).Correlation analysis between antioxidant activity and polyphenols content exhibited obviously positive correlation with both free and total phenols content(P<0.05).In conclusion,co-fermented quinoa and black barley exhibited better enrichment of polyphenols and flavonoids,improvement of the bioavailability of polyphenols to some extent and enhancement of the antioxidant activity compared with those of single grain fermentation.
关键词
藜麦/黑大麦/植物乳杆菌/多酚/黄酮/体外胃肠消化Key words
quinoa/black barley/Lactobacillus plantarum/polyphenols/flavonoids/in vitro gastrointestinal digestion引用本文复制引用
基金项目
国家自然科学基金(32172221)
河北省重点研发计划项目(19227527D)
出版年
2024
国家科技期刊平台
NSTL
万方数据