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Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran

文献类型： 外文期刊

作者： Wang, Meng 1 ; Lei, Ming 1 ; Samina, Noor 1 ; Chen, LeiLei 3 ; Liu, CongLing 1 ; Yin, TingTing 1 ; Yan, XiaoTao 1 ; Wu, Cuiling 6 ; He, Hailun 1 ; Yi, CuiPing 2 ;

作者机构： 1.Cent South Univ, Sch Life Sci, Changsha 410013, Peoples R China

2.Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China

3.Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China

4.Shandong Acad Agr Sci, Shandong Prov Key Lab Agroprod Proc Technol, Jinan 250100, Peoples R China

5.Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100037, Peoples R China

6.Changzhi Med Coll, Changzhi 046000, Shanxi, Peoples R China

关键词： Lactobacillus plantarum 423; Rice bran; Wheat bran; Flavor; Antioxidant fractions

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 330 卷

页码：

收录情况： SCI

摘要： Rice bran (RB) and wheat bran (WB) fermented with L. plantarum 423 had enhanced odor intensity, especially for sulfides and aromatics. The hydroxyl radical-scavenging activity (73.28 +/- 3.18%) and oxygen radical-scavenging activity (2.12 +/- 0.08 mmol.TE/g) of RB fermentation broth were better than those of WB fer-mentation broth. Even at 2 mu g/ml, the purified antioxidant fractions from the WB fermentation broth showed strong intracellular ROS-scavenging activity in human umbilical vein endothelial cells (HUVECs), and the purified antioxidant fractions (200 mu g/ml) from the RB fermentation broth had a good antiaging effect. The dominant antioxidant components in the RB and WB fermentation broths were acids (70.21%) and ketones (10.64%), these components jointly give the RB and WB fermentation broths a variety of antioxidant properties. These results are beneficial for developing RB and WB deep-processing technology and laid the foundation for the preparation of antioxidant fractions with L. plantarum 423.

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[1]Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran. Wang, Meng,Lei, Ming,Samina, Noor,Liu, CongLing,Yin, TingTing,Yan, XiaoTao,He, Hailun,Yi, CuiPing,Chen, LeiLei,Chen, LeiLei,Chen, LeiLei,Wu, Cuiling. 2020

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