Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran

文献类型： 外文期刊

第一作者： Wang, Meng

作者： Wang, Meng;Lei, Ming;Samina, Noor;Liu, CongLing;Yin, TingTing;Yan, XiaoTao;He, Hailun;Yi, CuiPing;Chen, LeiLei;Chen, LeiLei;Chen, LeiLei;Wu, Cuiling

作者机构：

关键词： Lactobacillus plantarum 423; Rice bran; Wheat bran; Flavor; Antioxidant fractions

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 330 卷

页码：

收录情况： SCI

摘要： Rice bran (RB) and wheat bran (WB) fermented with L. plantarum 423 had enhanced odor intensity, especially for sulfides and aromatics. The hydroxyl radical-scavenging activity (73.28 +/- 3.18%) and oxygen radical-scavenging activity (2.12 +/- 0.08 mmol.TE/g) of RB fermentation broth were better than those of WB fer-mentation broth. Even at 2 mu g/ml, the purified antioxidant fractions from the WB fermentation broth showed strong intracellular ROS-scavenging activity in human umbilical vein endothelial cells (HUVECs), and the purified antioxidant fractions (200 mu g/ml) from the RB fermentation broth had a good antiaging effect. The dominant antioxidant components in the RB and WB fermentation broths were acids (70.21%) and ketones (10.64%), these components jointly give the RB and WB fermentation broths a variety of antioxidant properties. These results are beneficial for developing RB and WB deep-processing technology and laid the foundation for the preparation of antioxidant fractions with L. plantarum 423.

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[1]Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran. Wang, Meng,Lei, Ming,Samina, Noor,Liu, CongLing,Yin, TingTing,Yan, XiaoTao,He, Hailun,Yi, CuiPing,Chen, LeiLei,Chen, LeiLei,Chen, LeiLei,Wu, Cuiling. 2020

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