The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250219

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Abstract

Chinese yam (Dioscorea opposita Thunb.), as one of the medicinal and edible homologous plants, is rich in various nutrients and functional factors. In this study, Chinese yam fermented by Saccharomyces boulardii was performed to investigate its bioactive components and metabolic profile. And then, the main bioactive components and biological activities of fermented Chinese yam ethanol extract (FCYE) were evaluated. Results showed that there were 49 up-regulated metabolites and 52 down-regulated metabolites in fermented Chinese yam compared to unfermented Chinese yam. Besides, corresponding metabolic pathways analysis initially revealed that the distribution of bioactive substances was concentrated on alcohol-soluble small molecular substances. Ulteriorly, the total polyphenol content and the total flavonoid content in FCYE were significantly increased, and the corresponding antioxidant and immunomodulatory activities in vitro were also significantly enhanced. Our study provided a new reference for the comprehensive utilization of Chinese yam and laid a theoretical foundation for the development and application of natural probiotic-fermented products.

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布拉氏酵母菌发酵山药的代谢谱分析及其乙醇提取物的体外生物活性

山药（Dioscorea opposita Thunb.）作为药食同源植物之一，富含多种营养物质和功能因子。本研究采用布拉氏酵母菌发酵山药，研究其生物活性成分和代谢概况。然后，对发酵山药乙醇提取物（FCYE）的主要生物活性成分和生物活性进行了评价。结果表明，与未发酵山药相比，发酵山药中有 49 个上调代谢物和 52 个下调代谢物。此外，相应的代谢途径分析初步显示，生物活性物质的分布主要集中在醇溶性小分子物质上。最终，发酵山药中的总多酚含量和总黄酮含量明显增加，相应的体外抗氧化活性和免疫调节活性也明显提高。我们的研究为山药的综合利用提供了新的参考，并为天然益生菌发酵产品的开发和应用奠定了理论基础。

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来源期刊

Food Science and Human Wellness Agricultural and Biological Sciences-Food Science

CiteScore

8.30

自引率

5.70%

发文量

审稿时长

28 days

期刊介绍： Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.