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
作者： Khan, Sher Ali 1 ; Zhang, Mingwei 1 ; Liu, Lei 1 ; Dong, Lihong 1 ; Ma, Yongxuan 1 ; Wei, Zhencheng 1 ; Chi, Jianwei 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs,Key Lab Funct Foods, Guangzhou 510610, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
作者：Wang, Zhiming;Zeng, Jiarui;Deng, Yuanyuan;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Liu, Guang;Zhang, Mingwei;Wang, Zhiming;Zhang, Mingwei;Zhang, Mingwei
关键词：Texture-modified; IDDSI test; Protein aggregates; Gel network structure; Starch digestibility
-
Impact of homogenization methods on the interfacial protein composition and stability of peanut oil body emulsion with sodium caseinate and maltodextrin
作者：Lin, Zihui;Zhou, Pengfei;Deng, Yuanyuan;Liu, Guang;Li, Ping;Zeng, Jiarui;Zhang, Yan;Tang, Xiaojun;Zhao, Zhihao;Zhang, Mingwei;Lin, Zihui
关键词：Peanut oil body; Homogenization methods; Emulsion; Interfacial protein; Stability
-
Accumulation of Water-Soluble Polysaccharides during Lychee Pulp Fermentation with Lactiplantibacillus plantarum Involves Endoglucanase Expression
作者：Huang, Guitao;Zou, Xiaoqin;Dong, Lihong;Deng, Mei;Zhang, Ruifen;Huang, Fei;Zhang, Mingwei;Huang, Guitao;Zhang, Mingwei;Su, Dongxiao;Lee, Yuan-kun
关键词：lychee; polysaccharides; Lactobacillus; endoglucanase; galactosidase
-
Cyclic trace enzymatic hydrolysis pretreatment enhances brown rice: Cooking and taste
作者：Deng, Yuanyuan;Zhou, Pengfei;Li, Ya;Li, Ping;Zhao, Zhihao;Wang, Jiajia;Zhong, Lihuang;Liu, Guang;Zhang, Mingwei;Zeng, Jiarui;Liu, Dong
关键词：Brown rice; Cyclic trace enzymatic hydrolysis; Quality improvement
-
Modulation of Gut Mycobiome and Serum Metabolome by a MUFA-Rich Diet in Sprague Dawley Rats Fed a High-Fructose, High-Fat Diet
作者：Zhao, Zhihao;Zhong, Lihuang;Zeng, Guangzhen;Liu, Songbin;Deng, Yuanyuan;Zhang, Yan;Tang, Xiaojun;Zhang, Mingwei;Wu, Jiajin
关键词：dietary fatty acids; oleic acid; high-fat; high-fructose diet; gut fungi; bile acid metabolism; CoA biosynthesis
-
Green preparation and evaluation of physicochemical, structural and functional properties of dietary fiber from navel orange peel
作者：Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Wang, Yuerong;Bao, Xiaodan;Zhao, Guanghe;Peng, Liting;Zhao, Fengli;Qin, Yunbin;Zhang, Ruifen;Zhang, Ruifen
关键词：navel orange peel; dietary fiber; biological modification; enzymolysis; fermentation
-
Black rice stepwise fermentation enhances yogurt gel quality: Solidification rate, texture, LAB distribution and viability persistence
作者：Zeng, Jiarui;Wang, Zhiming;Liu, Guang;Jia, Xuchao;Zhou, Pengfei;Li, Ping;Zhao, Zhihao;Zhang, Yan;Tang, Xiaojun;Deng, Yuanyuan;Zhang, Mingwei;Liu, Dong
关键词：Black rice; Stepwise fermentation; Yogurt; LAB distribution; LAB viability; Texture quality
