Effects of Lactobacillus plantarum Fermentation on the Phenolic Composition and in Vitro Digestion and Fermentation Properties of Buckwheat Hulls

被引：0
|
作者：
Zhang Z. [1 ]
Chen Z. [1 ]
Wang S. [1 ]
Liu L. [1 ]
Guan H. [1 ]
Fan S. [2 ]
机构：
[1] School of Grain Science and Technology, Jiangsu University of Science and Technology, Jiangsu, Zhenjiang
[2] School of Food and Biological Engineering, Jiangsu University, Jiangsu, Zhenjiang
来源：
Journal of Chinese Institute of Food Science and Technology | / 24卷 / 04期
关键词：
buckwheat; byproducts; colonic fermentation; in vitro digestion; L. plantarum fermentation;
D O I：
10.16429/j.1009-7848.2024.04.006
中图分类号：
学科分类号：
摘要：
Objective: This study investigated the phenolic composition and in vitro gastrointestinal digestion and fermentation characteristics of buckwheat hulls (BH) fermented by Lactobacillus plantarum HH-LP56. Methods: The temporal changes in pH value, total phenolic content, and antioxidant activity during L. plantarum fermentation of BH were analyzed, and several representative fermented samples were selected to evaluate the phenolic compositions by HPLC. The bioaccessibility of BH phenolics were evaluated using in vitro gastrointestinal digestion model named Infogest 2.0, and the pH, gas and SCFA production were analyzed to characterize the fermentation properties of BH. Results: The fermented BH at 6 h (LP-6h) significantly increased the total phenolic content, which further increased in the fermented BH at 24 h (LP-24h). The total phenolic content reached the highest level (7.32 mg/g) at 48 hours of fermentation (LP-48h). Analysis of the composition and forms of individual phenolics in unfermented (Raw) and fermented BH revealed that the content of free gallic acid (ranging between 142.88 and 145.87 mg/kg) and protocatechuic acid (ranging between 103.30 and 113.61 mg/kg) in LP-6h, LP-24h, and LP-48h was significantly higher than that in the Raw group (P<0.01), as a result, the intestinal bioavailability of gallic acid and protocatechuic acid was significantly increased. Through the inoculation of 5 volunteers' fecal microbiota to simulate colonic fermentation, the results suggested that the gas production, three main SCFA and BCFA contents of Raw and fermented BH were similar. However, within three volunteers, the total SCFA content of LP-6h, LP-24h, and LP-48h was significantly higher than that of Raw BH after 48 hours fermentation (P < 0.01 or P<0.05). Conclusion: L. plantarum fermentation can effectively improve the gastrointestinal digestion and fermentation characteristics of BH, providing a theoretical basis for the applications in the deep and value-added processing of BH. © 2024 Chinese Institute of Food Science and Technology. All rights reserved.
引用
收藏
页码：54 / 68
页数：14
相关论文
共 34 条
  • [1] LI X, SIDDIQUE К Н., Future smart food: Harnessing the potential of neglected and underutilized species for zero hunger, Maternal Child Nutrition, 16, (2020)
  • [2] ADHIKARI L, TULADHAR S, HUSSAIN A, Et al., Are traditional food crops really 'future smart foods?' A sustainability perspective, Sustainability, 11, 19, (2019)
  • [3] WEN W, LI Z Q, SHAO J R, Et al., The distribution and sustainable utilization of buckwheat resources under climate change in China, Plants, 10, 10, (2021)
  • [4] MULTARI S, NEACSU M, SCOBBIE L, Et al., Nutritional and phytochemical content of high -protein crops, Journal of Agricultural and Food Chemistry, 64, 41, pp. 7800-7811, (2016)
  • [5] SOFI S A, AHMED N, FAROOQ A, Et al., Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten - free products: An updated overview, Food Science Nutrition, 11, 5, pp. 2256-2276, (2023)
  • [6] GRAZIANO S, AGRIMONTI C, MARMIROLI N, Et al., Utilisation and limitations of pseudocereals (quinoa, amaranth, and buckwheat) in food production
  • [7] A review, Trends in Food Science Technology, 125, pp. 154-165, (2022)
  • [8] ZHANG S., Research of small automatic buckwheat shelling machine [J], Agricultural Technology & E-quipment, 12, pp. 47-48, (2021)
  • [9] ZHANG C, LI J X., Process of buckwheat hull, Science and Technology of Cereals, Oils and Foods, 14, 3, pp. 8-9, (2006)
  • [10] WANG Y, LIU Z Q, NIE M Z, Et al., Rapid separation and purification of buckwheat hull flavonoids by zinc Ion complexation andthe anti-AGEs activity, Journal of Chinese Institute of Food Science and Technology, 23, 10, pp. 167-177, (2023)
1234