The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro

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外文摘要：Chinese yam(Dioscorea opposita Thunb.),as one of the medicinal and edible homologous plants,is rich in various nutrients and functional factors.In this study,Chinese yam fermented by Saccharomyces boulardii was performed to investigate its bioactive components and metabolic profile.And then,the main bioactive components and biological activities of fermented Chinese yam ethanol extract(FCYE)were evaluated.Results showed that there were 49 up-regulated metabolites and 52 down-regulated metabolites in fermented Chinese yam compared to unfermented Chinese yam.Besides,corresponding metabolic pathways analysis initially revealed that the distribution of bioactive substances was concentrated on alcohol-soluble small molecular substances.Ulteriorly,the total polyphenol content and the total flavonoid content in FCYE were significantly increased,and the corresponding antioxidant and immunomodulatory activities in vitro were also significantly enhanced.Our study provided a new reference for the comprehensive utilization of Chinese yam and laid a theoretical foundation for the development and application of natural probiotic-fermented products.

外文关键词：

Chinese yamSaccharomyces boulardiiMetabolitesAntioxidantImmunomodulation

作者：

Xue Li、Yiwen Shao、Limin Hao、Qiaozhen Kang、Xiaolong Wang、Jiaqing Zhu、Changcheng Zhao、Yanling Shi、Jike Lu、Juanjuan Yi

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作者单位：

School of Life Sciences,Zhengzhou University,Zhengzhou 450001,China

Food Laboratory of Zhongyuan,Zhengzhou University,Luohe 462300,China

Systems Engineering Institute,Academy of Military Sciences(AMS),Beijing 100010,China

Henan Yinfeng Biological Engineering Technology Co.,Ltd.,Zhengzhou 450000,China

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基金：

National Natural Science Foundation of ChinaNatural Science Foundation of Henan Province for Outstanding Youth,ChinaNational Key Research and Development Program of ChinaProgram for Science and Technology Innovation Talents in Universities of Henan ProvinceTechnology Development(Cooperation)project of Zhengzhou UniversityTechnology Development(Cooperation)project of Zhengzhou University

项目编号：

321722112023004103652022YFF110330022HASTIT03720210442A20210327A

出版年：

2024

DOI：

10.26599/FSHW.2022.9250219

食品科学与人类健康(英文)

CSTPCD

ISSN：

年,卷(期)：2024.13(5)