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

作　　者：Fred Kwame Ofosu Fazle Elahi Eric Banan-Mwine Daliri Sang-Ik Han Deog-Hwan Oh 

机构地区：[1]Department of Food Science and Biotechnology,College of Agriculture and Life Sciences,Kangwon National University,Chuncheon,Gangwon-do,24341,South Korea [2]Department of Southern Area Crop Science,NICS Upland Crop Breeding Res.Div.,Gyeongsangnaam-do,50424,South Korea [3]Department of Biological Models,Life Sciences Center,Vilnius University,Lithuania

出　　处：《Food Bioscience》2022年第1期284-292,共9页食品生物科学（英文）

基　　金：supported and funded by the Cooperative Research Program for Agriculture Science and Technology Development(Project No.PJ0145652021),Rural Development Administration,Republic of Korea;supported by Korea Research Fellowship(KRF)Program(Grant No:2020H1D3A1A02081423)through the National Research Foundation of Korea(NRF);funded by the Ministry of Science and ICT,Republic of Korea.

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℃,80℃ and 95℃ significantly decreasedα-glucosidase inhibition to 39.1%,40.6% and 46.4%,respectively,compared to raw(51.6%).However,α-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.

关 键 词：Whole sorghum grain COOKING FERMENTATION Antioxidant capacity ANTIDIABETIC 

分 类 号：TS201.3[轻工技术与工程—食品科学]