Liberation of eicosapentaenoic acid and degradation of the major cell wall polysaccharide porphyran by fermentation of nori, the dried thalli of Pyropia yezoensis, with koji
Liberation of eicosapentaenoic acid and degradation of the major cell wall polysaccharide porphyran by fermentation of nori, the dried thalli of Pyropia yezoensis, with koji
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DOI：
10.1007/s10811-021-02590-1
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发表时间：
2021-10-08
影响因子：
3.3
通讯作者：
Mitsutake, Susumu
中科院分区：
文献类型：
--
作者：
Hama, Yoichiro;Yamagata, Emi;Mitsutake, Susumu
在这项研究中，干燥的紫菜片，切碎和处理的红色的条斑Pyropia yezoensis的菌体，与大麦，大米或大豆曲发酵。发酵产物的脂质提取物的高效液相色谱分析表明，与各种测试曲的海苔发酵释放游离脂肪酸，包括二十碳五烯酸，从酯脂质。我们发现，大约一半的二十碳五烯酸海苔已被释放的游离脂肪酸在长达4周的发酵在30摄氏度和超过65%的发酵产品在8至12周的大麦和大米曲。我们还证明了降解卟啉，紫菜的主要细胞壁多糖，凝胶色谱Sephacryl S-300 HR的热水提取物的发酵产物的紫菜与大麦曲。大约三分之二的卟啉已被降解为卟啉寡糖长达6周的发酵。紫菜加曲发酵可发挥紫菜潜在的保健功能。
In this study, dried sheets of nori, shredded and processed thalli of the red alga Pyropia yezoensis, were fermented with either barley, rice or soybean koji. High-performance liquid chromatographic analyses of the lipid extracts of the fermented products indicated that the fermentation of nori with all kinds of tested koji released free fatty acids, including the eicosapentaenoic acid, from ester lipids. We found that approximately half of the eicosapentaenoic acid in nori had been released as the free fatty acid at up to 4 weeks of fermentation at 30 degrees C and more than 65% at 8 to12 weeks in the fermented products with barley and rice koji. We also demonstrated the degradation of porphyran, a major cell wall polysaccharide of nori, by gel chromatography on Sephacryl S-300 HR of hot water extracts of the fermented products of nori with barley koji. Approximately two-third of porphyran had been degraded to porphyran oligosaccharides up to 6 weeks of fermentation. Fermentation of nori with koji may bring out the potential health-promoting functions of nori.