食品与发酵工业 >

2024 , Vol. 50 >Issue 23: 87 - 94

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040585

研究报告

冠突散囊菌发酵对青稞多酚组成及其体外抗氧化及糖脂代谢酶抑制活性的影响

  • 谢宁轩 ,
  • 张文刚 ,
  • 党斌 ,
  • 郑万财 ,
  • 杨希娟
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  • 1(青海大学 青海省青藏高原农产品加工重点实验室,青海 西宁,810016)
    2(青海省农林科学院 青藏高原种质资源研究与利用实验室,青海 西宁,810016)
第一作者:硕士研究生(杨希娟研究员为通信作者,E-mail:156044169@qq.com)

收稿日期: 2024-07-26

  修回日期: 2024-08-19

  网络出版日期: 2024-12-27

基金资助

国家重点研发计划项目(2022YFD1602401)

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Effect of Eurotium cristatum fermentation on the composition of polyphenols in highland barley and their inhibitory activities on antioxidant and glycolipid metabolic enzymes in vitro

  • XIE Ningxuan ,
  • ZHANG Wengang ,
  • DANG Bin ,
  • ZHENG Wancai ,
  • YANG Xijuan
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  • 1(Key Laboratory of Agricultural Product Processing on Qinghai-Tibetan Plateau, Qinghai University, Xining 810016, China)
    2(Laboratory of Qinghai-Tibetan Plateau Germplasm Resources Research and Utilization, Qinghai Academy of Agricultural and Forestry Sciences, Xining 810016, China)

Received date: 2024-07-26

  Revised date: 2024-08-19

  Online published: 2024-12-27

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摘要

该文探讨了冠突散囊菌发酵对全谷青稞酚类物质含量和组成的影响,并对比分析了发酵前后青稞的体外抗氧化和糖脂代谢酶抑制活性。结果表明,经冠突散囊菌发酵后全谷青稞的总酚和总黄酮含量显著升高(P<0.05),分别为757.98 mg/100 g、85.73 mg/100 g,是未处理青稞的1.50倍和1.63倍。从发酵前后的青稞结合酚和游离酚中共检测出21种酚酸类物质,其中羟基苯甲酸类的没食子酸、黄酮类的根皮素以及黄烷酮类的儿茶素在发酵后含量显著提高(P<0.05),且在发酵过程中酚酸可通过脱羧、脱羟基等途径进行生物转化。与未处理组相比,发酵后青稞游离酚与结合酚的DPPH自由基清除能力、ABTS阳离子自由基清除能力、铁还原能力分别提高了23.12%~58.03%、34.22%~108.64%;α-淀粉酶、α-葡萄糖苷酶和胰脂肪酶抑制率分别提高了7.31%~13.38%、2.92%~9.11%;且游离酚的体外活性较结合酚更强。冠突散囊菌发酵是一种有效提高青稞酚类物质含量及其体外生物活性的方式,该研究可为青稞的功能化开发利用提供一定的理论基础和技术支持。

关键词： 青稞; 冠突散囊菌; 发酵; 酚类物质组成; 体外生物活性

本文引用格式

谢宁轩 , 张文刚 , 党斌 , 郑万财 , 杨希娟 . 冠突散囊菌发酵对青稞多酚组成及其体外抗氧化及糖脂代谢酶抑制活性的影响[J]. 食品与发酵工业, 2024 , 50(23) : 87 -94 . DOI: 10.13995/j.cnki.11-1802/ts.040585

Abstract

This paper investigated the effect of Eurotium cristatum fermentation on the content and composition of phenolic substances in whole-grain highland barley, and comparatively analyzes the in vitro antioxidant and glycolipid metabolizing enzyme inhibitory activities of barley before and after fermentation.The results showed that the contents of total phenols and total flavonoids in whole-grain highland barley after fermentation by E. cristatum were significantly elevated (P<0.05), which were 757.98 mg/100 g and 85.73 mg/100 g, respectively, and 1.50 and 1.63 times higher than those of untreated highland barley.A total of 21 phenolic acid substances were detected from the bound and free phenols of highland barley before and after fermentation, among them, the contents of gallic acid of hydroxybenzoic acids, phloretin of flavonoids and catechin of flavanones significantly increased after fermentation (P<0.05), and phenolic acids could be biotransformed through decarboxylation and dehydroxylation during fermentation.Compared with the untreated group, the DPPH free radical scavenging ability, ABTS cation free radical scavenging ability, and ferric ion reducing antioxidant power of free and bound phenols in highland barley after fermentation were increased by 23.12%-58.03% and 34.22%-108.64% respectively, and the inhibition rates of α-amylase, α-glucosidase, and pancreatic lipase were increased by 7.31%-13.38% and 2.92%-9.11%, respectively, and the in vitro activity of free phenol was stronger than that of bound phenol.The fermentation of E. cristatum is an effective way to increase the content of phenolic substances in barley and its in vitro bioactivity, and this study can provide a certain theoretical basis and technical support for the development and utilization of the functionalization of highland barley.

Key words： highland barley; Eurotium cristatum; fermentation; phenolic composition; in vitro biological activity

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