Co-culture submerged fermentation by lactobacillus and yeast more effectively improved the profiles and bioaccessibility of phenolics in extruded brown rice than single-culture fermentation

文献类型： 外文期刊

第一作者： Khan, Sher Ali

作者： Khan, Sher Ali;Zhang, Mingwei;Liu, Lei;Dong, Lihong;Ma, Yongxuan;Wei, Zhencheng;Chi, Jianwei;Zhang, Ruifen

作者机构：

关键词： Extruded brown rice; Saccharified solution; Phenolic composition; Bioaccessibility; Antioxidant activity; Lactic acid bacteria; Yeast; Co-culture fermentation

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 326 卷

页码：

收录情况： SCI

摘要： This study aims to investigate the effects of fermentation on the phenolic components and their bioaccessibility in extruded brown rice (EBR). The saccharified solution of EBR (SS-EBR) depicted higher phenolics when fermented by single or co-culture of Lactobacillus plantarum, Lactobacillus fermentum and Saccharomyces cerevisiae for 24 h at 37 degrees C. The co-culture fermented SS-EBR more significantly enhanced free, conjugated and bound phenolics and flavonoids with total increment of 93.3% and 61.3%, respectively. Fermentation changed the contents and compositions of phenolics in each fraction with more than 10-fold increase in vanillic acid and quercetin contents. Ferulic, p-cumaric and chlorogenic acids were increased by 83.5%, 52.2% and 113.4%, respectively, while kaempferol and cinnamic acid were found only in fermented SS-EBR. Fermentation also improved the oxygen radical absorption capacity (ORAC) and the bioaccessible phenolics in SS-EBR. Hence, the co-culture fermented SS-EBR, can be utilized as a functional supplement to provide more bioaccessible antioxidants.

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