Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)
Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)
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DOI：
10.1016/j.jcs.2019.102837
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发表时间：
2019-11-01
影响因子：
3.8
通讯作者：
Gutierrez-Uribe, Janet A.
中科院分区：
文献类型：
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作者：
Acosta-Estrada, Beatriz A.;Villela-Castrejon, Javier;Gutierrez-Uribe, Janet A.
游离形式的酚类化合物在小肠中被更快地吸收并分布到全身。在nejayote中，总酚含量的85%以结合形式存在。本研究证明，与米曲霉、白肋侧耳菌（珍珠和蓝色）和猴头菌（Hericium erinaceus） 4种食用菌进行固体发酵，可以提高游离酚类化合物、抗氧化能力和可溶性膳食纤维（SDF）的含量。与对照相比，经3 d发酵后，酚类化合物含量显著增加31-325%。在发酵的第3天，与未发酵的内叶草相比，粗口青霉和猴头菌的抗氧化能力提高了2倍。在发酵第3天，P. ostreatus Perla也增加了45.49%的SDF。这些变化极大地增强了内杰奥特固体，支持其作为功能性食品成分的潜力。
Free forms of phenolic compounds are more rapidly absorbed in the small intestine and distributed throughout the body. In nejayote, 85% of total phenolic content are found in bound forms. This study proved that solid-state fermentation (SSF) of nejayote solids with four different varieties of edible fungi, Aspergillus oryzae, Pleurotus ostreatus (Pearl and Blue) and Hericium erinaceus increase free phenolic compounds, antioxidant capacity and soluble dietary fiber (SDF). Major increments of 31-325% compared to control were observed in phenolic compounds contents after 3 days of fermentation with P. ostreatus Perla. P. ostreatus Perla and Hericium erinaceus increased 2 folds the antioxidant capacity compared to unfermented nejayote at day 3 of fermentation. P. ostreatus Perla also increased SDF by 45.49% at the third day of fermentation. Such changes greatly enhance nejayote solids, supporting its potential to be valorized as a functional food ingredient.