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

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.

Automated summary

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.