植物乳杆菌发酵对全谷物黑大麦多酚富集的影响  

Effects of Lactobacillus plantarum Fermentation on Enrichment of Polyphenols in Whole Grain Black Barley

作　　者：聂攀 丁信文 吴艳[1] 宋立华[1] Nie Pan;Ding Xinwen;Wu Yan;Song Lihua(College of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240)

机构地区：[1]上海交通大学农业与生物学院,上海200240

出　　处：《中国食品学报》2023年第8期186-196,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(32172221);上海市农委重点攻关项目(2019-02-08-00-08-F01154)。

摘　　要：本研究主要探讨不同植物乳杆菌及发酵工艺对全谷物黑大麦多酚富集的影响。试验所用的4株菌分别为1号菌株希氏乳杆菌(DSMZ 20051)、2号菌株发酵乳杆菌(DSMZ 20052)、3号菌株双科特迪瓦乳杆菌(DSMZ 14421)及4号菌株北里乳杆菌(JCM15041)。结果表明,发酵菌种对黑大麦多酚富集有显著影响(P<0.05),其中4号菌株发酵黑麦后多酚富集效果最好。通过单因素实验和正交试验得到的最优发酵工艺为料液比1∶5、4号菌接种量3%、发酵时间24 h、发酵温度30℃,在该优化条件下多酚含量达到(0.88±0.016) mg/g,较未发酵黑大麦提高1.05倍。采用UPLC-Q-TOF-MS^(E)结合靶向代谢组学分析黑大麦发酵液提取物中多酚类物质组成及丰度,结果表明矮茶素、肉桂酸、麦芽酚、儿茶素、芫花素、反式香豆酸、咖啡酸、无色花青素、阿魏酸等显著增加(P<0.05),分别较未发酵黑大麦提高3.82,7.95,1.38,0.21,0.43,1.40,0.37,0.36倍和0.33倍;且丁香酸和藜芦酸仅在黑大麦发酵液中检测到。利用北里乳杆菌发酵有利于全谷物黑大麦多酚的富集,可用于功能性全谷物食品基料的制备。This study was aimed to investigate the effects of different Lactobacillus and fermentation conditions on the enrichment of polyphenols in whole grain black barley,in which No.1 Lactobacillus hilgardii(DSMZ 20051),No.2 Lactobacillus fermentum(DSMZ 20052),No.3 Lactobacillus diolivorans(DSMZ 14421)and No.4 strains Lactobacillus kisonensis(JCM15041)were used in the fermentation.The results showed that different fermentation strains had significant effects on polyphenols enrichment of black barley(P<0.05).The polyphenols enrichment effect of No.4 strains Lactobacillus kisonensis(JCM15041)was better than other three strains.The optimal fermentation conditions were established as follows via single factor and orthogonal experiments:solid-liquid ratio 1∶5,inoculum volume of No.4 strains 3%,fermentation time 24 h,fermentation temperature 30℃.Under these optimized conditions,the polyphenols content reached(0.88±0.016)mg/g,which was 1.05 times higher than that of unfermented black barley.Some of polyphenols compounds such as bergenin,cinnamic acid,maltol,catechin,genkwanin,trans-coumaric acid,caffeic acid,anthocyanidin,and ferulic acid were identified in the extract of black barley fermentation broth by using the targeted metabolomics analysis of UPLC-Q-TOF-MSE,which were 3.82,7.95,1.38,0.21,0.43,1.40,0.37,0.36 times and 0.33 times higher than that of unfermented black barley(P<0.05).Additionally,syringic acid and veratric acid were only detected in fermented black barley.In conclusion,fermentation of black barley with Lactobacillus kisonensis(JCM15041)could effectively enrich polyphenols,which can be used for the preparation of functional whole grain food material.

关 键 词：黑大麦 植物乳杆菌 多酚富集 UPLC-Q-TOF-MS^(E) 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS210.1[轻工技术与工程—食品科学与工程]