Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris
Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris
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蛹虫草固态发酵对豆类总酚、黄酮含量、抗氧化性能及血管紧张素I转换酶抑制活性的影响
DOI：
10.1080/10942912.2022.2048009
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发表时间：
2022-12-31
影响因子：
2.9
通讯作者：
Ling, Jianya
中科院分区：
文献类型：
--
作者：
Liu, Weiwei;Dun, Mengqian;Ling, Jianya
子囊菌虫草属已被用作珍贵的中药材和功能食品。大豆、鹰嘴豆、黑豆和绿豆与北虫夏草在22℃下固态发酵35d后，随着发酵时间的延长，生物量、总酚含量和总黄酮含量显著增加。4种SSF菜豆的虫草素含量分别高达8.33、11.12、10.43和6.64 mg/g。此外，发酵还提高了1，1‘-二苯基-2-苦基肼(DPPH)和2，2’-氮基-双(3-乙基苯并噻唑啉-6-磺酸盐)(ABTS)的清除能力、铁还原抗氧化力(FRAP)和ACE抑制能力。总体而言，研究结果清楚地表明，对带有蚕豆的豆子进行SSF是一种潜在的有希望的方法，可以增强底物的营养、物理化学和生物特性。虫草发酵产品可作为一种新型的保健产业中有价值的营养功能食品。
The ascomycete Cordyceps genus has been used as valued traditional Chinese medicine and functional food. Solid-state fermentation (SSF) of soybean, chickpea, black bean, and mung bean with Cordyceps militaris was performed for 35 days at 22 degrees C, and then the biomass, total phenolic content (TPC), and total flavonoid content (TFC) increased significantly with the extension of fermentation time. The cordycepin content in four SSF-beans was as high as 8.33, 11.12, 10.43, and 6.64 mg/g, respectively. Moreover, the fermentation improved the 1,1 '-diphenyl-2- picrylhydrazyl (DPPH) and 2,2 '-azino-bis (3-ethylbenzothiazoline-6-sulfonate) (ABTs) radical scavenging capacity, ferric reducing antioxidant power (FRAP) and ACE inhibition ability. Overall, the findings of the study stated clearly that SSF of beans with C. militaris was a potentially promising way to enhance the nutritional, physico-chemical, and biological properties of the substrate. Cordyceps-fermented products may serve as a novel valuable nutritional and functional food in health industry.