The polyphenols profile of co-fermented quinoa and black barley with Lactobacillus kisonensis and its in vitro bioactivities

Fermentation is a commonly used technique that can effectively enrich bioactive compounds, and further enhance the bioactivity of food. To effectively enrich polyphenols and flavonoids, the quinoa and black barley were co-fermented with Lactobacillus kisonensis in present study. The in vitro antioxi...

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Bibliographic Details
Published in:Food bioscience 2024-04, Vol.58, p.103712, Article 103712
Main Authors: Jiang, Hui-Bin, Nie, Pan, Lin, Zi-Han, Zhu, Chuang, Zhong, Ling-Yue, Wei, Fen-Fen, Wu, Yan, Song, Li-Hua
Format: Article
Language:English
Subjects:
alpha-amylase
anthocyanins
antioxidant activity
antioxidants
barley
Bioactivity
biosynthesis
dietary fiber
Fermentation
ferulic acid
genome
glucose
Lactobacillus
Metabolomics
polyphenols
Polyphenols profiles
Quinoa and black barley
secondary metabolites
sodium
UPLC-Q-TOF-MSE
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Summary:Fermentation is a commonly used technique that can effectively enrich bioactive compounds, and further enhance the bioactivity of food. To effectively enrich polyphenols and flavonoids, the quinoa and black barley were co-fermented with Lactobacillus kisonensis in present study. The in vitro antioxidant bioactivities and inhibition rate on key enzymes related with glucose metabolism of the co-fermented cereals were evaluated; the secondary metabolites such as polyphenol and flavonoid were identified by UPLC-Q-TOF-MSE-untargeted metabolomics technique, and the KEGG (Kyoto Encyclopedia of Genes and Genomes) pathways were primarily analyzed. The results showed that the content of protein in the precipitate, as well as soluble and total dietary fiber, significantly increased (p 
ISSN:2212-4292
2212-4306
DOI:10.1016/j.fbio.2024.103712