Food and Fermentation Industries >

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

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

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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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

Cite this article

XIE Ningxuan , ZHANG Wengang , DANG Bin , ZHENG Wancai , YANG Xijuan . 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[J]. Food and Fermentation Industries, 2024 , 50(23) : 87 -94 . DOI: 10.13995/j.cnki.11-1802/ts.040585

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