Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran
Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran
复制标题
植物乳杆菌423发酵对米糠和麦麸抗氧化活性和风味特性的影响
DOI：
10.1016/j.foodchem.2020.127156
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发表时间：
2020-11-15
期刊：
影响因子：
8.8
通讯作者：
Yi, CuiPing
中科院分区：
文献类型：
--
作者：
Wang, Meng;Lei, Ming;Yi, CuiPing
Rice bran (RB) and wheat bran (WB) fermented with L. plantarum 423 had enhanced odor intensity, especially for sulfides and aromatics. The hydroxyl radical-scavenging activity (73.28 +/- 3.18%) and oxygen radical-scavenging activity (2.12 +/- 0.08 mmol.TE/g) of RB fermentation broth were better than those of WB fer-mentation broth. Even at 2 mu g/ml, the purified antioxidant fractions from the WB fermentation broth showed strong intracellular ROS-scavenging activity in human umbilical vein endothelial cells (HUVECs), and the purified antioxidant fractions (200 mu g/ml) from the RB fermentation broth had a good antiaging effect. The dominant antioxidant components in the RB and WB fermentation broths were acids (70.21%) and ketones (10.64%), these components jointly give the RB and WB fermentation broths a variety of antioxidant properties. These results are beneficial for developing RB and WB deep-processing technology and laid the foundation for the preparation of antioxidant fractions with L. plantarum 423.
