Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains,Journal of Agricultural and Food Chemistry

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Formation of Bioactive Tyrosine Derivatives during Sprouting and Fermenting of Selected Whole Grains
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2021-10-15 , DOI: 10.1021/acs.jafc.1c05064
Merve Canlı ₁ , Ecem Evrim Çelik ₁ , Tolgahan Kocadağlı ₁ , Evrim Özkaynak Kanmaz ₂ , Vural Gökmen ₁

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Sprouting is a popular method in cereal processing because sprouted grains are accepted to have high nutritional value. The increased proteolytic activity by sprouting increases the free amino acids in grains. It was hypothesized that an increased amount of tyrosine can be utilized by microorganisms during fermentation to form higher amounts of bioactive tyrosine derivatives. Sprouting increased the tyrosine and tyramine contents considerably, but increases and decreases in l-3,4-dihydroxyphenylalanine (l-DOPA) and dopamine were specific to the cereal. More tyramine, l-DOPA, and dopamine formation was observed during sourdough fermentation than that in yeast fermentation. As a result of the combined application of sprouting (48 h at 20 °C) and sourdough fermentation (36 h at 30 °C), the amounts of dopamine, l-DOPA, and tyramine found in rye were 27, 50, and 136 mg/kg, respectively. Cereal products rich in dopamine and l-DOPA can thus be produced as functional food ingredients with their positive effects on human health and mood.

中文翻译：

精选全谷物发芽和发酵过程中生物活性酪氨酸衍生物的形成

发芽是谷物加工中的一种流行方法，因为发芽的谷物被认为具有很高的营养价值。通过发芽增加的蛋白水解活性增加了谷物中的游离氨基酸。假设在发酵过程中微生物可以利用增加量的酪氨酸来形成更高量的生物活性酪氨酸衍生物。发芽显着增加了酪氨酸和酪胺的含量，但l -3,4-二羟基苯丙氨酸 ( l -DOPA) 和多巴胺的增加和减少是谷物特有的。更多酪胺，升与酵母发酵相比，酵母发酵过程中观察到了 -DOPA 和多巴胺的形成。由于发芽（20 °C 下 48 小时）和酸面团发酵（30 °C 下 36 小时）的组合应用，黑麦中多巴胺、l-多巴和酪胺的含量分别为27、50 和 136毫克/公斤，分别。因此，富含多巴胺和l- DOPA 的谷物产品可以作为功能性食品成分生产，对人类健康和情绪产生积极影响。

更新日期：2021-10-27

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