Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2022-07-03 DOI:10.1080/08905436.2022.2092871

Yansheng Zhao, Xuemei Wu, Chao Wu, R. Meng, Yaoguang Gu, Xiang Xiao

{"title":"Phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1","authors":"Yansheng Zhao, Xuemei Wu, Chao Wu, R. Meng, Yaoguang Gu, Xiang Xiao","doi":"10.1080/08905436.2022.2092871","DOIUrl":null,"url":null,"abstract":"ABSTRACT The phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential antioxidants in LFBE. DPPH and ABTS scavenging ability, superoxide dismutase (SOD) activity, reactive oxygen species (ROS) level in HepG2 cells, and the cellular antioxidant activity (CAA) were assessed. The results indicated that the nine components showed good radical scavenging capacities, most of them had the abilities of reducing ROS level and promoting SOD activity. In CAA tests, coumalic acid exhibited the highest value (11.51 μmol of QE/100 g), while gallic acid showed the lowest value (3.47 μmol of QE/100 g), which was not consistent with the trend of other evaluations. This study provided a basis for understanding the effects of fermentation on bioactivity of barley.","PeriodicalId":12347,"journal":{"name":"Food Biotechnology","volume":null,"pages":null},"PeriodicalIF":1.8000,"publicationDate":"2022-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/08905436.2022.2092871","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

ABSTRACT The phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential antioxidants in LFBE. DPPH and ABTS scavenging ability, superoxide dismutase (SOD) activity, reactive oxygen species (ROS) level in HepG2 cells, and the cellular antioxidant activity (CAA) were assessed. The results indicated that the nine components showed good radical scavenging capacities, most of them had the abilities of reducing ROS level and promoting SOD activity. In CAA tests, coumalic acid exhibited the highest value (11.51 μmol of QE/100 g), while gallic acid showed the lowest value (3.47 μmol of QE/100 g), which was not consistent with the trend of other evaluations. This study provided a basis for understanding the effects of fermentation on bioactivity of barley.

查看原文本刊更多论文

植物乳杆菌dy-1发酵大麦的植物化学特征及抗氧化活性

摘要研究了植物乳杆菌dy-1（LFBE）发酵大麦的植物化学特性及其抗氧化活性。通过HPLC-MS/MS鉴定了肉桂醛、高香草酸、苹果酸、槲皮素、二十二碳六烯酸甲酯、没食子酸、咖啡醇、6-羟基己酸和吲哚-3-乳酸等9种成分，并评价其为LFBE中潜在的抗氧化剂。评估了HepG2细胞对DPPH和ABTS的清除能力、超氧化物歧化酶（SOD）活性、活性氧（ROS）水平以及细胞抗氧化活性（CAA）。结果表明，这9种成分具有良好的自由基清除能力，其中大部分具有降低ROS水平和提高SOD活性的能力。在CAA测试中，苹果酸表现出最高值（11.51μmol QE/100 g），而没食子酸表现出最低值（3.47μmol QE/100g），这与其他评估的趋势不一致。本研究为了解发酵对大麦生物活性的影响提供了基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.