Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts by Lactobacillus paracasei Fn032
Evaluation of Antimicrobial, Antioxidant Activities, and Nutritional Values of Fermented Foxtail Millet Extracts by Lactobacillus paracasei Fn032
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DOI：
10.1080/10942912.2011.579673
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发表时间：
2013-08-18
影响因子：
2.9
通讯作者：
Shi, Yong-Hui
中科院分区：
文献类型：
--
作者：
Amadou, Issoufou;Le, Guo-Wei;Shi, Yong-Hui
利用副干酪乳杆菌 Fn032 对谷子进行固态生物加工是一种生产含有更多有益成分的发酵谷子粉的生物技术策略。本研究的目的是评估发酵谷子粉及其麸皮（含和不含蛋白酶）的水提取物的抗氧化、抗菌特性和营养价值。添加蛋白酶提取物的发酵小米粉比发酵小米粉和发酵小米麸皮提取物显示出更高的1,1-二苯基-2-三硝基肼自由基清除能力和还原能力。与发酵谷子麸皮提取物相比，发酵谷子粉和发酵谷子粉加蛋白酶两种提取物均显示出显着（P < 0.05）的对微生物生长的有效抑制能力。氨基酸谱显示，蛋白酶发酵小米粉具有较强的抗氧化、抗菌活性，其总疏水性氨基酸含量(51.39%)和疏水指数(8.47 Kj/mol氨基酸残基)也最高。此外，用蛋白酶发酵的小米粉显示出最高的蛋白质含量、预测的蛋白质效率和蛋白质消化率。整个提取物的分子量范围为 180-5000 Da。根据所获得的结果，发酵谷子粉提取物在抗氧化、抗菌特性方面相对有效，并且可能具有在食品中应用的潜在生物学价值。
Solid-state bioprocessing of foxtail millet by Lactobacillus paracasei Fn032 is a biotechnological strategy to produce fermented foxtail millet meal with more beneficial components. The objective of this study was to evaluate the antioxidant, antimicrobial properties and nutritional values of water extracts from fermented foxtail millet flour and its bran with and without protease. Fermented foxtail millet flour with added protease extract showed higher scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals as well as reducing power than fermented foxtail millet flour and fermented foxtail millet bran extracts. Both extracts, fermented foxtail millet flour and fermented foxtail millet flour with protease, showed significant (P < 0.05) effectiveness inhibition abilities on microbial growth when compared with fermented foxtail millet bran extracts. Amino acid profile revealed that fermented foxtail millet flour with protease, with relatively strongest antioxidant, antimicrobial activity, also had the highest total hydrophobic amino acids content (51.39%) and hydrophobic index (8.47 Kj/mol amino acid residue). Moreover, fermented foxtail millet flour with protease revealed the highest protein content, predicted protein efficiency ratio, and protein digestibility. Molecular weight of the whole extracts varied from 180-5000 Da. Based on the results obtained, fermented foxtail millet flour extracts were relatively effective in the antioxidant, antimicrobial properties assayed and might be potential biological values for application in food products.