Increased Phenolic Content and Enhanced Antioxidant Activity in Fermented Glutinous Rice Supplemented with Fu Brick Tea
文献类型： 外文期刊
作者： Xu, Xiao 1 ; Hu, Wenxiu 1 ; Zhou, Siduo 1 ; Tu, Chuanhai 1 ; Xia, Xiudong 2 ; Zhang, Juanmei 3 ; Dong, Mingsheng 1 ;
作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Jiangsu, Peoples R China
3.Henan Univ, Coll Pharmaceut, Kaifeng 475004, Henan, Peoples R China
关键词： fermented glutinous rice; Fu brick tea; antioxidant activities; DNA damage protection; phenolic compounds; sensory evaluation
期刊名称：MOLECULES （ 影响因子：4.411； 五年影响因子：4.587 ）
ISSN： 1420-3049
年卷期： 2019 年 24 卷 4 期
页码：
收录情况： SCI
摘要： Glutinous rice-based foods have a long history are consumed worldwide. They are also in great demand for the pursuit of novel sensory and natural health benefits. In this study, we developed a novel fermented glutinous rice product with the supplementation of Fu brick tea. Using in vitro antioxidant evaluation and phenolic compounds analysis, fermentation with Fu brick tea increased the total phenolic content and enhanced the antioxidant activity of glutinous rice, including scavenging of 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) radical, 2,2-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical, and hydroxyl radical, ferric-reducing antioxidant power, and ferric ion reducing power and iron chelating capability. Besides, compared with traditional fermented glutinous rice, this novel functional food exhibited a stronger activity for protecting DNA against hydroxyl radical-induced oxidation damage. Quantitative analysis by HPLC identified 14 compounds covering catechins and phenolic acids, which were considered to be positively related to the enhanced antioxidant capability. Furthermore, we found that 80% ethanol was a suitable extract solvent compared with water, because of its higher extraction efficiency and stronger functional activities. Our results suggested that this novel fermented glutinous rice could serve as a nutraceutical food/ingredient with special sensory and functional activities.
- 相关文献
作者其他论文 更多>>
-
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
作者：Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Dai, Yiqiang;Liu, Yifei;Wang, Zhe;Xu, Weimin;Dong, Mingsheng;Xia, Xiudong;Wang, Daoying;Xu, Weimin;Xia, Xiudong;Wang, Daoying
关键词：Dextran; Structure; Physicochemical properties; 3D printing whole grain and legume food; Dysphagia
-
3D printing of mycelium-enhanced plant-based protein composites for customizable texture in meat analogues
作者：Liu, Yifei;Dai, Yiqiang;Xia, Xiudong;Zhai, Kang;Jin, Yixia;Zhai, Yanfen;Dong, Mingsheng;Dai, Yiqiang;Xia, Xiudong;Zhao, Baomin
关键词：3D printing; Mycelium; Meat analogue; Fermentation; Texture; Porosity
-
Stabilizing effect of Leuconostoc mesenteroides Lm10 produced dextran in situ on stirred soy yogurt: Structure-function relationship
作者：Dai, Yiqiang;Wang, Zhe;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Dong, Mingsheng;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang;Wang, Daoying;Xia, Xiudong
关键词：Stirred soy yogurt; Leuconostoc mesenteroides Lm10; Dextran; Dextransucrase; Stability
-
Effect of low-frequency ultrasound pretreatment on taste substances in chicken liver by fermentation
作者：Wang, Xiaowen;Lan, Yibo;Yang, Biao;Yang, Jing;Ma, Jingjing;Cheng, Mei;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Xiaowen;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye;Wang, Xiaowen;Lan, Yibo;Yang, Biao;Yang, Jing;Ma, Jingjing;Cheng, Mei;Xia, Xiudong;Xu, Weimin;Wang, Daoying;Zou, Ye
关键词：Chicken liver; Fermentation; Ultrasound pretreatment; Taste; Acid soluble protein
-
Enhanced mycoprotein production of Neurospora intermedia from soy processing byproducts: Integration of ultrasonic stimulation with repeated-batch simultaneous saccharification and culture
作者：Dai, Yiqiang;Wang, Zhe;Han, Siyu;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Liu, Yifei;Tao, Yang;Dong, Mingsheng;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Neurospora intermedia mycoprotein; Soy whey; Okara; Ultrasound treatment; Repeated-batch culture
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Deciphering the Crucial Roles of the Quorum-Sensing Transcription Factor SdiA in NADPH Metabolism and (S)-Equol Production in Escherichia coli Nissle 1917
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xia, Xiudong;Azi, Fidelis;Xia, Xiudong;Xia, Xiudong
关键词：isoflavone; (S)-equol; quorum sensing; E. coli Nissle 1917; NADPH; biosynthesis
