The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro  

作　　者：Xue Li Yiwen Shao Limin Hao Qiaozhen Kang Xiaolong Wang Jiaqing Zhu Changcheng Zhao Yanling Shi Jike Lu Juanjuan Yi 

机构地区：[1]School of Life Sciences,Zhengzhou University,Zhengzhou 450001,China [2]Food Laboratory of Zhongyuan,Zhengzhou University,Luohe 462300,China [3]Systems Engineering Institute,Academy of Military Sciences(AMS),Beijing 100010,China [4]Henan Yinfeng Biological Engineering Technology Co.,Ltd.,Zhengzhou 450000,China

出　　处：《Food Science and Human Wellness》2024年第5期2718-2726,共9页食品科学与人类健康（英文）

基　　金：supported by National Natural Science Foundation of China(32172211);the Natural Science Foundation of Henan Province for Outstanding Youth,China(202300410365);the National Key Research and Development Program of China(2022YFF1103300);the Program for Science and Technology Innovation Talents in Universities of Henan Province(22HASTIT037);the Technology Development(Cooperation)project of Zhengzhou University(20210442A,20210327A).

摘　　要：Chinese yam(Dioscorea opposita Thunb.),as one of the medicinal and edible homologous plants,is rich in various nutrients and functional factors.In this study,Chinese yam fermented by Saccharomyces boulardii was performed to investigate its bioactive components and metabolic profile.And then,the main bioactive components and biological activities of fermented Chinese yam ethanol extract(FCYE)were evaluated.Results showed that there were 49 up-regulated metabolites and 52 down-regulated metabolites in fermented Chinese yam compared to unfermented Chinese yam.Besides,corresponding metabolic pathways analysis initially revealed that the distribution of bioactive substances was concentrated on alcoholsoluble small molecular substances.Ulteriorly,the total polyphenol content and the total flavonoid content in FCYE were significantly increased,and the corresponding antioxidant and immunomodulatory activities in vitro were also significantly enhanced.Our study provided a new reference for the comprehensive utilization of Chinese yam and laid a theoretical foundation for the development and application of natural probiotic-fermented products.

关 键 词：Chinese yam Saccharomyces boulardii METABOLITES ANTIOXIDANT IMMUNOMODULATION 

分 类 号：TS201.4[轻工技术与工程—食品科学]