Shin Nishiumi, Tatsuo Nakahara, Mei Kimura, Chihiro Fujiwara, Aki Hayakawa, Sara Hosoki, Hana Kato, Karen Kuroki, Miki Nakano, Rikako Sakamoto, Mio Yamaoka
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引用次数: 0
Abstract
Rhizopus oligosporus (R. oligosporus) is a fungus belonging to the Mucoraceae and is usually used to ferment soybeans in East Asia. R. oligosporus-fermented soybeans are called tempeh and are mainly eaten in East Asia. The recent researches have demonstrated that R. oligosporus can also ferment the beans other than soybeans. In this study, raw coffee beans were fermented with R. oligosporus, and then the effects of coffee prepared from the fermented beans were investigated. The amounts of fats and saccharides were lower in the R. oligosporus-fermented coffee beans than in the unfermented coffee beans, but the amount of dietary fiber was increased in the fermented coffee beans. The R. oligosporus-fermented coffee exhibited decreased total polyphenol levels, and its antioxidant activity was also reduced. However, the concentration of chlorogenic acid, which is one of polyphenols, in the R. oligosporus-fermented coffee was higher than that in the unfermented coffee. In comparison to the unfermented coffee, the R. oligosporus-fermented coffee inhibited α-amylase and α-glucosidase activity more strongly, inhibited cancer growth more weakly or to a similar level, and inhibited H2O2-induced reactive oxygen species production more weakly. The inhibition of α-amylase and α-glycosidase activity is considered to contribute to the prevention of obesity and diabetes. Fermenting raw coffee beans with R. oligosporus may contribute to improving certain effects of coffee, especially the preventative effects against obesity and diabetes.
少孢根霉(Rhizopus oligosporus, R. oligosporus)是毛霉科的一种真菌,在东亚地区通常用于发酵大豆。由少孢霉发酵的大豆被称为豆豉,主要在东亚食用。近年来的研究表明,寡孢霉还可以发酵大豆以外的其他豆类。本研究以生咖啡豆为原料,用寡孢霉发酵,考察其对咖啡的影响。少孢霉发酵咖啡豆的脂肪和糖类含量低于未发酵咖啡豆,但膳食纤维含量有所增加。少孢霉发酵后的咖啡总多酚含量降低,抗氧化活性也降低。然而,少孢霉发酵后的咖啡中多酚之一绿原酸的浓度高于未发酵的咖啡。与未发酵咖啡相比,少孢霉发酵咖啡对α-淀粉酶和α-葡萄糖苷酶活性的抑制作用更强,对肿瘤生长的抑制作用更弱或相似,对h2o2诱导的活性氧产生的抑制作用更弱。α-淀粉酶和α-糖苷酶活性的抑制被认为有助于预防肥胖和糖尿病。用少孢霉发酵生咖啡豆可能有助于提高咖啡的某些功效,特别是对肥胖和糖尿病的预防作用。
期刊介绍:
The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country.
Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or
abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.