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Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran
Journal of Cereal Science ( IF 3.8 ) Pub Date : 2020-07-01 , DOI: 10.1016/j.jcs.2020.102997
Menglan Mao , Pei Wang , Kexin Shi , Zhaoxin Lu , Xiaomei Bie , Haizhen Zhao , Chong Zhang , Fengxia Lv

Abstract Wheat bran is the main by-product during wheat flour processing. Although wheat bran is rich in the bioactive compounds and antioxidant capacity, it is not widely utilized in its natural state. To improve the antioxidant and nutritional properties of wheat bran, a dominant strain, Enterococcus faecalis M2, was screened from lactic acid bacteria (LAB) isolated from various foods. Following solid state fermentation, the soluble dietary fiber content of wheat bran nearly quadrupled compared to the raw material. Total proportion of phenols, flavonoids, alkylresorcinols, along with the antioxidant capacity and free radical scavenging rate were significantly improved, particularly the ferulic acid content increased by 5.5 times. Additionally, the free amino acid content increased with degradation of wheat bran protein, whereas the level of anti-nutrient phytic acid decreased. The results of this study could provide an effective method for biological modification of wheat bran, which further enhance the health benefit and utilization of bran.

中文翻译:

粪肠球菌M2固态发酵对麦麸抗氧化及营养特性的影响

摘要 麦麸是小麦面粉加工过程中的主要副产品。虽然麦麸富含生物活性化合物和抗氧化能力,但在其天然状态下并未被广泛利用。为了提高麦麸的抗氧化和营养特性,从各种食物中分离出的乳酸菌 (LAB) 中筛选出优势菌株粪肠球菌 M2。固态发酵后,麦麸的可溶性膳食纤维含量与原料相比几乎翻了两番。酚类、黄酮类、烷基间苯二酚的总比例,以及抗氧化能力和自由基清除率均显着提高,特别是阿魏酸含量提高了5.5倍。此外,游离氨基酸含量随着麦麸蛋白的降解而增加,而抗营养植酸水平下降。本研究结果可为麦麸的生物改性提供一种有效的方法,进一步提高麦麸的健康效益和利用率。
更新日期:2020-07-01
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