Enhancement on the quality and antioxidant activity of coix seed by Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation

  • GAO Weixi ,
  • LI Gang ,
  • LI Na
Expand
  • (Department of Food and Biochemical Engineering, Yantai Vocational College, Yantai 264670, China)

Received date: 2021-10-26

  Revised date: 2021-11-05

  Online published: 2022-03-16

Abstract

The enhancing effect of Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation on the quality and antioxidant activity in the fermentation broth of coix seed was studied in this paper. The coix seed was inoculated with Lactobacillus plantarum (LP), Saccharomyces cerevisiae (SC) or mixed strain (Lactobacillus plantarum and Saccharomyces cerevisiae, LP+SC). And the differences of broth after fermentation in basic physicochemical properties (pH, total acid, reducing sugars and soluble protein), peptide molecular weight distribution, the content of organic acids, free amino acids, total flavonoids, total polyphenols, total triterpenes and soluble dietary fiber, and in vitro antioxidant activity were compared. The results showed that compared with LP group and SC group, the pH of LP+SC group was reduced by 2.22% (P>0.05) and 30.89% (P<0.05) after fermentation, the reducing sugar content was reduced by 23.79% (P>0.05) and 49.87% (P<0.05), the soluble protein content was reduced by 28.81% (P<0.05) and 8.69% (P>0.05), the total acid content was increased by 9.89% (P<0.05) and 521.15% (P<0.05), the total flavonoid content was increased by 27.15% (P<0.05) and 13.06% (P<0.05), the total polyphenol content was increased by 6.35% (P>0.05) and 13.59% (P<0.05), the total triterpene content was increased by 13.59% (P<0.05) and 54.56% (P<0.05), and the content of soluble dietary fiber was increased by 23.35% (P<0.05) and 10.71% (P<0.05), respectively. In addition, the contents of free amino acids and the ratio of <180 and 500-180 Da of peptides in the broth after fermentation were significantly increased. This study confirmed co-fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae can be effective in enhancing the quality and antioxidant activity of coix seed.

Cite this article

GAO Weixi , LI Gang , LI Na . Enhancement on the quality and antioxidant activity of coix seed by Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation[J]. Food and Fermentation Industries, 2022 , 48(4) : 193 -199 . DOI: 10.13995/j.cnki.11-1802/ts.029831

References

[1] ZHU F.Coix:Chemical composition and health effects[J].Trends in Food Science & Technology, 2017, 61(7):160-175.
[2] CHEN H J, CHUNG C P, CHIANG W C, et al.Anti-inflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran[J].Food Chemistry, 2010, 126(4):1 741-1 748.
[3] YIN H M, WANG S N, NIE S P, et al.Coix polysaccharides:Gut microbiota regulation and immunomodulatory[J].Bioactive Carbohydrates and Dietary Fibre, 2018, 16(10):53-61.
[4] 徐磊, 高珊, 王心, 等.米根霉发酵对脱脂薏米麸皮营养组成及抗氧化活性的影响[J].中国粮油学报, 2021, 36(2):16-22.
XU L, GAO S, WANG X, et al.Effect of Rhizopus oryzae fermentation on nutritional components and antioxidant activity of defatted adlay bran[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(2):16-22.
[5] 汪琢, 梁鑫, 王虹玲.薏米与番石榴复合乳酸发酵饮料的研制[J].包装工程, 2021, 42(3):12-18.
WANG Z, LIANG X, WANG H L.Preparation of barley and guava compound lactic acid fermented beverage[J].Packaging Engineering, 2021, 42(3):12-18.
[6] YIN H M, ZHONG Y D, XIA S K, et al.Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed[J].Food Chemistry, 2020, 314:126037.
[7] DING Y Y, CHENG J J, LIN Q Y, et al.Effects of endogenous proteins and lipids on structural, thermal, rheological, and pasting properties and digestibility of adlay seed (Coix lacryma-jobi L.) starch[J].Food Hydrocolloids, 2021, 111:106254.
[8] 王清爽, 高珊, 朱灵灵, 等.干酪乳杆菌发酵对脱脂薏米营养品质的影响[J].中国食品学报, 2021, 21(3):146-152.
WANG Q S, GAO S, ZHU L L, et al.Effect of Lactobacillus casei fermentation on the nutrition quality of defatted adlay[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(3):146-152.
[9] XU L, ZHU L L, DAI Y Q, et al.Impact of yeast fermentation on nutritional and biological properties of defatted adlay (Coix lachryma-jobi L.)[J].LWT, 2021, 137:110396.
[10] 王越, 赵文谨, 谢云飞, 等.强化发酵对诺丽果成分的影响及抗氧化活性研究[J].食品工业科技, 2020, 41(15):143-149;157.
WANG Y, ZHAO W J, XIE Y F, et al.Effects of intensified fermentation on the components of noni fruit and its antioxidant activity[J].Science and Technology of Food Industry, 2020, 41(15):143-149;157.
[11] 黄婉玉, 曹炜, 李菁, 等.考马斯亮蓝法测定果汁中蛋白质的含量[J].食品与发酵工业, 2009, 35(5):160-162.
HUANG W Y, CAO W, LI J, et al.Determination of protein content in juice by Coomassie brilliant blue[J].Food and Fermentation Industries, 2009, 35(5):160-162.
[12] 杨希, 武爱群.酸菜发酵过程中理化因子及原核微生物群落结构差异分析[J].食品与发酵工业, 2020, 46(22):245-251.
YANG X, WU A Q.Differences in physicochemical properties and prokaryotic microbial communities during the fermentation of Chinese sauerkraut[J].Food and Fermentation Industries, 2020, 46(22):245-251.
[13] XU L, GAO S, XU H, et al.Impact of incubation on nutritional and antioxidant properties of defatted adlay (Coix lachryma-jobi L.) bran[J].LWT, 2021, 137:110463.
[14] 赵荣敏. 不同益生菌发酵剂对复合果蔬汁品质的影响[J].食品研究与开发, 2021, 42(9):144-150.
ZHAO R M.Effects of fermentation with different probiotics on the quality of compound fruit and vegetable juice[J].Food Research and Development, 2021, 42(9):144-150.
[15] 李维嘉, 王志强, 许泽群, 等.分光光度法测定灵芝孢子油中总三萜的含量[J].食品研究与开发, 2019, 49(17):165-170.
LI W J, WANG Z Q, XU Z Q, et al.Determination of total triterpenoids in Ganoderma lucidum spore oil by spectrophotometry[J].Food Research and Development, 2019, 49(17):165-170.
[16] CHEN Z N, LIU T, YE T, et al.Effect of lactic acid bacteria and yeasts on the structure and fermentation properties of Tibetan kefir grains[J].International Dairy Journal, 2021, 114:104943.
[17] 段小果, 李博, 贺银凤.乳酸菌与酵母菌共生机理的研究进展[J].微生物学通报, 2017, 44(8):1 988-1 995.
DUAN X G, LI B, HE Y F.Progress in symbiotic mechanism between lactic acid bacteria and yeast[J].Microbiology China, 2017, 44(8):1 988-1 995.
[18] LÜCKE F K.Utilization of microbes to process and preserve meat[J].Meat Science, 2000, 56(2):105-115.
[19] 李佩佩, 颉向红, 王聪, 等.不同发酵方式下枸杞饮料主要成分及其抗氧化活性[J].食品与发酵工业, 2019, 45(24):90-97.
LI P P, XIE X H, WANG C, et al.Main components and antioxidant activities of Lycium barbarum L.beverages using two different fermentation processes[J].Food and Fermentation Industries, 2019, 45(24):90-97.
[20] 马艺荧, 孙波, 张宇, 等.东北酸菜不同发酵时间有机酸变化及其对产品酸感的影响[J].食品与发酵工业, 2019, 45(5):45-50.
MA Y Y, SUN B, ZHANG Y, et al.Changes in organic acids at different fermentation time of Northeastern sauerkraut and their effects on products sourness[J].Food and Fermentation Industries, 2019, 45(5):45-50.
[21] NSOGNING DONGMO S, PROCOPIO S, SACHER B, et al.Flavor of lactic acid fermented malt based beverages:Current status and perspectives[J].Trends in Food Science & Technology, 2016, 54:37-51.
[22] 徐磊, 戴玉淇, 王心, 等.碳水化合物酶协同发酵对脱脂薏米水提取液营养品质的影响[J].中国粮油学报, 2021, 36(5):142-148.
XU L, DAI Y Q, WANG X, et al.Effects of fermentation with carbohydrase addition on nutrition value of the defatted adlay water extract[J].Journal of the Chinese Cereals and Oils Association, 2021, 36(5):142-148.
[23] MOORE J, CHENG Z H, HAO J J, et al.Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran[J].Journal of Agricultural and Food Chemistry, 2007, 55(25):10 173-10 182.
[24] ZHAO M M, ZHU D S, SUN-WATERHOUSE D X, et al.In vitro and in vivo studies on adlay-derived seed extracts:Phenolic profiles, antioxidant activities, serum uric acid suppression, and xanthine oxidase inhibitory effects[J].Journal of Agricultural and Food Chemistry, 2014, 62(31):7 771-7 778.
[25] 徐磊, 王清爽, 高珊, 等.菌酶协同处理提高脱脂薏米水提取液营养价值[J].农业工程学报, 2020, 36(12):303-309.
XU L, WANG Q S, GAO S, et al.Improving nutrition value of the defatted adlay water extract by using fermentation with enzyme[J].Transactions of the Chinese Society of Agricultural Engineering, 2020, 36(12):303-309.
Outlines

/