Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments
Analysis of improved nutritional composition of bee pollen (Brassica campestris L.) after different fermentation treatments
复制标题
不同发酵处理后蜂花粉（Brassica Campestris L.）营养成分改善的分析
DOI：
10.1111/ijfs.14124
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发表时间：
2019-06-01
影响因子：
3.3
通讯作者：
Wu, Liming
中科院分区：
文献类型：
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作者：
Yan, Sha;Li, Qiangqiang;Wu, Liming
微生物发酵作为一种优良的食品加工技术，已被用于改善食品原料的风味和营养特性。在本研究中，我们比较了用不同种类的微生物（例如乳酸菌（LAB）、酵母以及两者混合）发酵的蜂花粉（油菜蜂花粉、Brassica Campestris L.、BP）营养成分的差异。基于营养成分和多元统计分析，酵母发酵对于BP来说比LAB或混合微生物发酵更有优势。与未发酵的BP相比，酵母发酵的BP的果糖降低了83.5%，葡萄糖降低了87.4%，而酚类化合物、寡肽和脂肪酸分别增加了9.3%、68.8%和18.2%。酵母发酵花粉中核黄素、烟酸、烟酰胺和游离氨基酸的含量分别比生BP高2.4、39.6、4.6和4.8倍。另外，在发酵过程中，破壁花粉在营养物质转化方面表现出更多优势，与发酵BP相比，游离氨基酸至少增加11%，产生更多的低分子量肽，烟酸和烟酰胺至少增加7%。总而言之，这些结果表明，酵母发酵的 BP 在获得高可用营养产品方面具有巨大潜力。
Microbial fermentation as an excellent food processing technology has been used for improving the flavour and nutritional feature of food material. In this study, we compared the differences in the nutrient profile of bee pollen (rape bee pollen, Brassica campestris L., BP) fermented with different species of microbes, such as lactic acid bacteria (LAB), yeast, and the two mixed. Based on the nutritional components and multivariate statistical analysis, yeast fermentation has more advantage for BP than fermentation with LAB or mixed microbes. The yeast-fermented BP has an 83.5% reduction in fructose and 87.4% reduction in glucose, while phenolic compounds, oligopeptides and fatty acids were increased by 9.3%, 68.8% and 18.2%, respectively, compared with the BP without fermentation. The contents of riboflavin, nicotinic acid, nicotinamide and free amino acids in the pollen fermented by yeast were 2.4, 39.6, 4.6 and 4.8 times higher than those in raw BP, respectively. Additionally, in the fermentation process, wall-breaking pollen showed more advantages in the transformation of nutrients, free amino acid increased by 11% at least, more low molecular weight peptides produced and nicotinic acid and nicotinamide increased by 7% at least, compared with fermented BP. Taken together, these results showed that BP with yeast fermentation has great potential in obtaining high available nutritional products.