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Changing the polyphenol composition and enhancing the enzyme activity of sorghum grain by solid-state fermentation with different microbial strains.
Zhang, Duqin; Wang, Qi; Li, Zhijiang; Shen, Zhujiang; Tan, Bin; Zhai, Xiaotong.
Afiliación
  • Zhang D; Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
  • Wang Q; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
  • Li Z; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
  • Shen Z; Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
  • Tan B; Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
  • Zhai X; Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
J Sci Food Agric ; 104(10): 6186-6195, 2024 Aug 15.
Article en En | MEDLINE | ID: mdl-38459923
ABSTRACT

BACKGROUND:

Solid-state fermentation (SSF) has been widely used in the processing of sorghum grain (SG) because it can produce products with improved sensory characteristics. To clarify the influence of different microbial strains on the SSF of SG, especially on the polyphenols content and composition, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, Rhizopus oryzae, Aspergillus oryzae, and Neurospora sitophila were used separately and together for SSF of SG. Furthermore, the relationship between the dynamic changes in polyphenols and enzyme activity closely related to the metabolism of polyphenols has also been measured and analyzed. Microstructural changes observed after SSF provide a visual representation of the SSF on the SG.

RESULTS:

After SSF, tannin content (TC) and free phenolic content (FPC) were decreased by 56.36% and 23.48%, respectively. Polyphenol oxidase, ß-glucosidase and cellulase activities were increased 5.25, 3.27, and 45.57 times, respectively. TC and FPC were negatively correlated with cellulase activity. A positive correlation between FPC and xylanase activity after 30 h SSF became negative after 48 h SSF. The SG surface was fragmented and porous, reducing the blocking effect of cortex.

CONCLUSION:

Cellulase played a crucial role in promoting the degradation of tannin (antinutrient) and phenolic compounds. Xylanase continued to release flavonoids while microbial metabolism consumed them with the extension of SSF time. SSF is an effective way to improve the bioactivity and processing characteristics of SG. © 2024 Society of Chemical Industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Catecol Oxidasa / Sorghum / Fermentación / Polifenoles Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Saccharomyces cerevisiae / Catecol Oxidasa / Sorghum / Fermentación / Polifenoles Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido