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Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with

机译：固态发酵用固态发酵发酵混合晶粒的营养和功能性能

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摘要

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by Bacillus amyloliquefaciens 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by Bacillus amyloliquefaciens 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.
机译：发酵食品具有几个优点，包括提高营养价值，改善生物利用度和功能健康特性。我们检查了含有小麦胚芽，小麦麸皮，燕麦，棕色，大麦，奎奴亚藜和扁豆的发酵混合谷物（FMG）中观察到这些结果，并通过芽孢杆菌淀粉硫胺氨基唑酮245.代谢剖面使用毛细管电泳飞行时间质谱（CE-TOF-MS）筛选发酵。定量测量氨基酸以验证代谢物的变化。还评估酶活性（例如，淀粉酶，蛋白酶和纤维蛋白溶解）和抗氧化能力，以阐明FMG的功能。随着发酵进展，基本氨基酸内容物逐渐增加。随着尿素循环和多胺途径的代谢产物被发酵改变，用作产生瓜氨酸，鸟氨酸和杏仁的物质。 FMG显示酶活性的显着增加。 FMG孵育36小时也显示出更高的酚醛含量和比MG的自由基清除能力更高。该数据表明，由芽孢杆菌产生的FMG氨基吡喹酮245具有改善的营养和功能性质，导致其潜在用途作为膳食补充剂。

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