Food and Fermentation Industries >

2024 , Vol. 50 >Issue 3: 110 - 118

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037469

Analysis of polyphenols in sauce-flavor and light-flavor Baijiu distiller's grain and their effects on the regulation of short-chain fatty acids

  • ZHONG Jiang ,
  • HUANG Yongguang ,
  • ZHOU Die ,
  • LU Lijuan ,
  • ZHU Jiahe ,
  • ZUO Qiancheng ,
  • CHENG Yuxin ,
  • HU Penggang
Expand
  • 1(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Yanbo Wine Industry Co.Ltd., Panzhou 553523, China)
    3(Guizhou Hankejunfeng Liquor Industry Co. Ltd., Renhuai 564500, China)
    4(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2023-09-25

  Revised date: 2023-10-23

  Online published: 2024-03-15

Fold

Abstract

This study used sauce-flavor and light-flavor Baijiu distiller's grain as raw materials to extract free phenols and bound phenols, determined their polyphenol content, and identified the composition of free phenols and bound phenols using high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry. The antioxidant activity of polyphenolic compounds was determined, and the regulatory effects of free phenols and bound phenols from sauce-flavor and light-flavor Baijiu distiller's grain on short-chain fatty acids were investigated through an in vitro simulated gastrointestinal digestion model. The results showed that the free phenol content in sauce-flavor Baijiu distiller's grain was 5.67 mg/g, and the bound phenol content was 3.03 mg/g. The free phenol content in light-flavor Baijiu distiller's grain was 5.27 mg/g, and the bound phenol content was 1.87 mg/g. There were differences in polyphenolic compounds between these two types of Baijiu distiller's grain. In sauce-flavor Baijiu distiller's grain, myricetin (377.72 μg/g) and ferulic acid (2 206.35 μg/g) were the polyphenolic compounds with the highest content of free phenols and bound phenols, respectively; while in light-flavor Baijiu distiller's grain, p-coumaric acid (2 331.17 μg/g) and protocatechuic acid (552.18 μg/g) were the polyphenolic compounds with the highest content of free phenols and bound phenols, respectively. The polyphenols in sauce-flavor Baijiu distiller's grain had higher antioxidant activity than light-flavor Baijiu distiller's grain, which was significantly positively correlated with epicatechin, syringate, taxifolin, protocatechuic acid, caffeic acid, myricetin, quercetin, and hesperidin. Additionally, both types of Baijiu distiller's grain promote the production of short-chain fatty acids. At 24 h of simulated fermentation, the free phenols in light-flavor Baijiu distiller's grain and the bound phenols in sauce-flavor Baijiu distiller's grain have the best promotion effect on butyric acid and valeric acid; while at 48 h of simulated fermentation, the free phenols in sauce-flavor Baijiu distiller's grain and light-flavor Baijiu distiller's grain had the best promotion effect on acetic acid and propionic acid.

Key words： distiller's grain; polyphenols; antioxidant; short-chain fatty acids

Cite this article

ZHONG Jiang , HUANG Yongguang , ZHOU Die , LU Lijuan , ZHU Jiahe , ZUO Qiancheng , CHENG Yuxin , HU Penggang . Analysis of polyphenols in sauce-flavor and light-flavor Baijiu distiller's grain and their effects on the regulation of short-chain fatty acids[J]. Food and Fermentation Industries, 2024 , 50(3) : 110 -118 . DOI: 10.13995/j.cnki.11-1802/ts.037469

References

[1] 时伟, 郑红梅, 何珺珺, 等.白酒糟中功能因子及其提取技术的研究进展[J].中国酿造, 2020, 39(7):1-6.
SHI W, ZHENG H M, HE J J, et al.Advances in functional factors in Baijiu distiller's grain and its extraction techniques[J].China Brewing, 2020, 39(7):1-6.
[2] LIU Y Z, LIU S P, HUANG C H, et al.Chinese Baijiu distiller's grains resourcing:Current progress and future prospects[J].Resources, Conservation and Recycling, 2022, 176:105900.
[3] GOWD V, KARIM N, SHISHIR M R I, et al.Dietary polyphenols to combat the metabolic diseases via altering gut microbiota[J].Trends in Food Science & Technology, 2019, 93:81-93.
[4] 曹新志, 游见明, 熊俐, 等.郎酒酒糟中总酚的提取与检测方法的优化[J].中国酿造, 2011, 30(7):137-140.
CAO X Z, YOU J M, XIONG L, et al.Optimization of extraction and detection methods of total phenol from Langjiu Liquor vinasse[J].China Brewing, 2011, 30(7):137-140.
[5] 王兴东. 贵州茅台镇酒糟与酒曲化学成分及生物活性研究[D].贵阳:贵州大学, 2016.
WANG X D.Study on chemical constituents and biological activities of distiller's grains and distiller's yeast in Maotai Town, Guizhou Province[D].Guiyang:Guizhou University, 2016.
[6] WANG X, WANG S S, HUANG S S, et al.Purification of polyphenols from distiller's grains by macroporous resin and analysis of the polyphenolic components[J].Molecules, 2019, 24(7):1284.
[7] 谢星, 王乐怀, 林文静, 等.响应面优化提取海蒿子多酚及其抗氧化和抗糖尿病活性分析[J/OL].食品与发酵工业, 2023. https://doi.org/10.13995/j.cnki.11-1802/ts.034740.
XIE X, WANG L H, LIN W J, et al.Optimization of extraction of phenolics from sargassum pallidum by response surface methodology and its antioxidant and antidiabetic activities[J/OL].Food and Fermentation Industries, 2023. https://doi.org/10.13995/j.cnki.11-1802/ts.034740.
[8] 焦阳. 基于UPLC-QQQ-MS/MS和循环伏安法的猕猴桃疏果多酚鉴定及功能特性研究[D].杨凌:西北农林科技大学, 2019.
JIAO Y.UPLC-QQQ-MS/MS and cyclic voltammetry based phenolic identification in thinned young kiwifruit and its functional characteristic study[D].Yangling:Northwest A & F University, 2019.
[9] 蒋雨心, 范方宇, 杨晓玲, 等.葡萄籽提取物/茶多酚对海藻酸钠纳米复合膜性能的影响[J/OL].食品与发酵工业, 2024. https://doi.org/10.13995/j.cnki.11-1802/ts.036350.
JIANG Y X, FAN F Y, YANG X L, et al.Effect of grape seed extract/tea polyphenols on performance of sodium alginate nanocomposite films[J/OL].Food and Fermentation Industries, 2024. https://doi.org/10.13995/j.cnki.11-1802/ts.036350.
[10] 冯晓文, 赵晓涵, 潘骁琦, 等.体外模拟消化对海洋鱼骨胶原低聚肽结构和抗氧化活性的影响[J].食品与发酵工业, 2022, 48(5):173-179.
FENG X W, ZHAO X H, PAN X Q, et al.The effect of simulated digestion in vitro on structure and antioxidant activity of marine fish bone collagen oligopeptides[J].Food and Fermentation Industries, 2022, 48(5):173-179.
[11] CHENG Y, WU T, CHU X Q, et al.Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode[J].LWT, 2020, 125:109260.
[12] ZHOU D, ZHONG J, HUANG Y G, et al.Effect of free and bound polyphenols from Rosa roxburghii Tratt distiller's grains on moderating fecal microbiota[J].Food Chemistry:X, 2023, 19:100747.
[13] TANG S X, CHENG Y X, WU T, et al.Effect of Lactobacillus plantarum-fermented mulberry pomace on antioxidant properties and fecal microbial community[J].LWT, 2021, 147:111651.
[14] OKARTER N, LIU R H.Health benefits of whole grain phytochemicals[J].Critical Reviews in Food Science and Nutrition, 2010, 50(3):193-208.
[15] SUN Y, LU J F, LI J Q, et al.Optimization of ultrasonic-assisted extraction of polyphenol from areca nut (Areca catechu L.) seeds using response surface methodology and its effects on osteogenic activity[J].Ultrasonics Sonochemistry, 2023, 98:106511.
[16] HUANG W J, TIAN F L, WANG H, et al.Comparative assessment of extraction, composition, and in vitro antioxidative properties of wheat bran polyphenols[J].LWT, 2023, 180:114706.
[17] IZADIFAR Z.Ultrasound pretreatment of wheat dried distiller's grain (DDG) for extraction of phenolic compounds[J].Ultrasonics Sonochemistry, 2013, 20(6):1359-1369.
[18] 卫子颜, 谢勇, 王朦朦, 等.超微粉碎对米糠多酚的组成及抗氧化活性的影响[J].食品与发酵工业, 2022,48(14):138-144.
WEI Z Y, XIE Y, WANG M M, et al.Effect of ultrafine grinding on the composition and antioxidant activity of phenolic compounds in rice bran[J].Food and Fermentation Industries, 2022, 48(14):138-144.
[19] SIBHATU H K, JABASINGH S A, YIMAM A, et al.Ferulic acid production from brewery spent grains, an agro-industrial waste[J].LWT, 2021, 135:110009.
[20] 王鑫, 刘微微, 曹学丽.酶法提取白酒糟中酚酸物质工艺[J].食品科学, 2011, 32(24):114-119.
WANG X, LIU W W, CAO X L.Enzymatic extraction of phenolic components from distiller's grains[J].Food Science, 2011, 32(24):114-119.
[21] 毕静, 冯悦, 王静, 等.固态发酵对白酒糟总酚含量及抗氧化活性的影响[J].广东化工, 2022, 49(23):102-105.
BI J, FENG Y, WANG J, et al.Effects of solid-state fermentation on total phenol content and antioxidant activity of white distiller's grains[J].Guangdong Chemical Industry, 2022, 49(23):102-105.
[22] XIANG J L, APEA-BAH F B, NDOLO V U, et al.Profile of phenolic compounds and antioxidant activity of finger millet varieties[J].Food Chemistry, 2019, 275:361-368.
[23] QU Z H, LIU A L, LI P H, et al.Advances in physiological functions and mechanisms of (-)-epicatechin[J].Critical Reviews in Food Science and Nutrition, 2021, 61(2):211-233.
[24] SONG X, TAN L, WANG M, et al.Myricetin:A review of the most recent research[J].Biomedicine & Pharmacotherapy, 2021, 134:111017.
[25] DINI I, GRUMETTO L.Recent advances in natural polyphenol research[J].Molecules, 2022, 27(24):8777.
[26] DANIEL O O, ADEOYE A O, OJOWU J, et al.Inhibition of liver mitochondrial membrane permeability transition pore opening by quercetin and vitamin E in streptozotocin-induced diabetic rats[J].Biochemical and Biophysical Research Communications, 2018, 504(2):460-469.
[27] 马健, 徐成成, 任小盈, 等.信阳红红茶的酚类成分及抗氧化能力分析[J].食品研究与开发, 2022, 43(14):88-96.
MA J, XU C C, REN X Y, et al.Analysis of phenols and antioxidant capacity of Xinyanghong black tea[J].Food Research and Development, 2022, 43(14):88-96.
[28] REY F E, FAITH J J, BAIN J, et al.Dissecting the in vivo metabolic potential of two human gut acetogens[J].The Journal of Biological Chemistry, 2010, 285(29):22082-22090.
[29] YU M, LI Z M, CHEN W D, et al.Microbiome-metabolomics analysis investigating the impacts of dietary starch types on the composition and metabolism of colonic microbiota in finishing pigs[J].Frontiers in Microbiology, 2019, 10:1143.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.