首页|The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility

The influence of Lactobacillus plantarum fermentation in selenium-enriched Brassica napus L.:changes in the nutritional constituents,bioactivities and bioaccessibility

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Selenium(Se)-enriched Brassica napus L.is a valuable organic Se supplement.In this study,the fermentation broth enriched with organic Se(FFS)was prepared using Lactobacillus plantarum to ferment the substrate of Se-enriched Brassica napus L.Significant increases were observed after fermentation in total sugars,reducing sugars,soluble proteins,total phenolic content(TPC),and total flavonoid content(TFC).The organic Se was retained at a concentration of 54.75 mg/g in the freeze-dried sample.Principal component analysis and cluster analysis showed good separation between the FFS and unfermented(FS)groups.Fragrant 2-ethyloxetane had the highest content among all volatiles,while sinapine had the highest content among all phenolic compounds.The fermentation process showed remarkable improvement in the abundance and concentration of volatile compounds and phenolic contents,making FFS exhibit strong antioxidant activity and inhibitory capacity against α-glucosidase activity.The bioaccessibility of phenolic compounds was significantly greater in FFS compared to FS.ADMET analysis revealed that the majority of phenolic compounds contained in FFS did not exhibit mutagenicity toxicity,hepatotoxicity,skin sensitization,or blood-brain barrier penetration,indicating a favorable level of biosafety.Overall,our study provides a new insight into the further utilization of Se-enriched Brassica napus L.in foods.

Se-enriched Brassica napus L.FermentationAntioxidant activityInhibitory activityBioaccessibility

Wen Wang、Zhixiong He、Ruiying Zhang、Min Li、Zhenxia Xu、Xia Xiang

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Oil Crops Research Institute,Chinese Academy of Agricultural Sciences,Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory,Key Laboratory of Oilseeds Processing,Ministry of Agriculture and Rural Affairs,Hubei Key Laboratory of Lipid Chemistry and Nutrition,Wuhan 430062,China

National Natural Science Foundation of ChinaNational Natural Science Foundation of ChinaAgricultural Science and Technology Innovation Project of the Chinese Academy of Agricultural sciencesEarmarked Fund for China Agriculture Research SystemSupport Enterprise Technology Innovation and Development Projects

U21A2027431972041CAAS-ASTIP-2021-OCRICARS-122021BLB151

2024

10.1016/j.ocsci.2024.03.004

中国油料作物学报(英文)
中国农业科学院油料作物研究所

中国油料作物学报(英文)

ISSN：2096-2428
年,卷(期)：2024.9(2)