期刊
FOOD BIOTECHNOLOGY
卷 36, 期 3, 页码 266-282出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/08905436.2022.2092871
关键词
Fermentation; barley; antioxidant activity; Lactiplantibacillus plantarum; HepG2 cell
资金
- National Natural Science Foundation of China [31701605]
- Jiangsu Agriculture Science and Technology Innovation Fund [CX (20)2036]
- Key Research and Development Project of Yangzhou [YZ2020043]
This study investigated the phytochemical profiles and antioxidant activity of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE). Nine identified components exhibited good radical scavenging capacities, reducing ROS levels, and promoting SOD activity. The findings provide insights into the effects of fermentation on the bioactivity of barley.
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 mu mol of QE/100 g), while gallic acid showed the lowest value (3.47 mu mol 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.
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