Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sprouts
Influence of fermentation on antioxidant and hypolipidemic properties of maifanite mineral water-cultured common buckwheat sprouts
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发酵对麦饭石矿泉水培养荞麦芽抗氧化和降血脂特性的影响
DOI：
10.1016/j.foodchem.2020.126741
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发表时间：
2020-08-15
期刊：
影响因子：
8.8
通讯作者：
Deng, Yang
中科院分区：
文献类型：
--
作者：
Chen, Tiejun;Piao, Meizi;Deng, Yang
荞麦芽（BS）作为食品，由于其健康促进特性而受到欢迎。研究了酿酒酵母和植物乳杆菌发酵对麦饭石矿泉水中普通BS抗氧化、降血脂活性及功能成分的影响。DPPH和中心点OH的结果表明，发酵BS的抗氧化潜力比未发酵BS，由于较高的芦丁，Orientin，异Orientin，牡荆素，异牡荆素，总酚和黄酮含量。色葡萄乳酸菌发酵的BS对DPPH自由基和中心点OH的清除能力分别比乳酸菌发酵的BS高113%和110%。p/厌氧发酵的BS。在高脂血症小鼠饲料中添加S.发酵的BS发酵BS还显著恢复了肝脏抗氧化剂水平。发酵BS对各参数的影响均大于未发酵BS。因此，发酵是提高BS生物活性潜力的一种有价值的方法。
Buckwheat sprouts (BS) becomes popular due to its' health-promoting properties as food product. The effects of fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum on antioxidant and hypolipidemic activities as well as functional composition in common BS cultivated in maifanite mineral water were investigated here. DPPH and center dot OH results showed higher antioxidant potential in fermented BS compared to unfermented BS, due to the higher rutin, orientin, isoorientin, vitexin, isovitexin, and total phenolic and flavonoid contents. The S. cerevisiae-fermented BS also exhibited 113% and 110% higher DPPH and center dot OH scavenging activities than the L. p/antantm-fermented BS, respectively. In hyperlipidemic mice, blood lipid parameters were improved as dosedependent manner when supplemented the food with S. cerevisiae-fermented BS. Fermented BS also restored liver antioxidant levels significantly. The fermented BS had greater effect on different parameters than those of unfermented BS. Therefore, fermentation is a valuable method to enhance the bioactive potential of BS.