Impact of thermal treatment and fermentation by lactic acid bacteria on sorghum metabolite changes, their antioxidant and antidiabetic activities

被引：14

作者：

Ofosu, Fred Kwame ^{[1
]}

Elahi, Fazle ^{[1
]}

Daliri, Eric Banan-Mwine ^{[1
,3
]}

Han, Sang-Ik ^{[2
]}

Oh, Deog-Hwan ^{[1
]}

机构：

[1] Kangwon Natl Univ, Coll Agr & Life Sci, Dept Food Sci & Biotechnol, Chunchon 24341, Gangwon Do, South Korea

[2] Dept Southern Area Crop Sci, NICS Upland Crop Breeding Res Div, Gyeongsangnaam Do 50424, South Korea

[3] Vilnius Univ, Life Sci Ctr, Dept Biol Models, Vilnius, Lithuania

来源：

FOOD BIOSCIENCE | 2022年 / 45卷

基金：

新加坡国家研究基金会;

关键词：

Whole sorghum grain; Cooking; Fermentation; Antioxidant capacity; Antidiabetic; IN-VITRO; PATHOGENESIS; DIAGNOSIS; OBESITY;

D O I：

10.1016/j.fbio.2021.101502

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant, antidiabetic, nutritional and metabolite profiles. Wet cooking and pressurized cooking improved the antioxidant capacity compared to raw. Fermentation of wet cooked (H95F) and pressurized cooked samples (H121F) further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times; and 1.5 and 1.8 times higher than raw, respectively. Pediococcus acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60 degrees C, 80 degrees C and 95 degrees C significantly decreased alpha-glucosidase inhibition to 39.1%, 40.6% and 46.4%, respectively, compared to raw (51.6%). However, alpha-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and fermentation. Overall, 28 metabolites including phenolic compounds, amino acids and their derivatives, peptides and microbial metabolites were identified in sorghum M20 using UHPLC-Q-TOF-MS/MS non-targeted approach after treatments. Compared to the raw sorghum sample, wet cooking and pressurized cooking resulted in 9 differential metabolites each. Fermentation after wet and pressurized cooking resulted in 4 and 14 differential metabolites, respectively, compared to the raw. These findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes.

引用

页数：9