Antioxidant properties of certain cereals as affected by food-grade bacteria fermentation.
The effects of fermentation by 2 food-grade bacteria (Bacillus subtilis and Lactobacillus plantarum) on antioxidant activities and the contents of phenolics and flavonoids in 4 cereals (specifically adlay, chestnut, lotus seed, and walnut) were determined and compared with those of their non-fermented counterparts. Results showed that antioxidant properties observed in the fermented and non-fermented cereals may vary with fermented starters. Fermentation was observed to increase the phenolic and flavonoid contents of the extracts. The effects on Bacillus-fermented cereals were stronger than on Lactobacillus-fermented cereals. In IC50 values (mg/mL) of extracts, the extracts of fermented cereal showed a stronger DPPH radical scavenging and ferric-reducing activities. Fermentation did not significantly alter the Fe(2+)-chelating activity in the extracts of chestnuts and lotus seeds. All cereals were shown significantly inhibited the production of LPS-induced intracellular reactive oxygen species (ROS) without creating obvious cytotoxic effects in the macrophage cells. These results suggest that the fermentation process enables cereal-based foods with enhanced antioxidant capacities to contribute to health and nutritional improvements in consumers.
Food Industry Research and Development Institute, No. 569, Sec. 2, Bo-Ai Rd., Chiayi 600, Taiwan.
Chung-Yi
CY
Wang
Department of Food Science, China University of Science and Technology, No. 245, Sec. 3, Academia Rd., Taipei 115, Taiwan.
Sz-Jie
SJ
Wu
Department of Horticulture, National Taiwan University, No. 140, Sec. 4, Keelung Rd., Taipei 106, Taiwan. Electronic address: tedshyu@ntu.edu.tw.
Yuan-Tay
YT
Shyu
D000975:Antioxidants / Q000032:analysis* / Q000737:chemistry / Q000494:pharmacology*; D001412:Bacillus subtilis / Q000378:metabolism; D001713:Biphenyl Compounds / Q000378:metabolism; D002523:Edible Grain / Q000737:chemistry* / Q000378:metabolism / Q000382:microbiology*; D005285:Fermentation; D005419:Flavonoids / Q000032:analysis; D005525:Food-Processing Industry; D055951:Functional Food / Q000032:analysis / Q000382:microbiology; D020128:Inhibitory Concentration 50; D007502:Iron Chelating Agents / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology; D048191:Lactiplantibacillus plantarum / Q000378:metabolism; D008070:Lipopolysaccharides / Q000494:pharmacology; D008264:Macrophages / Q000187:drug effects; D010084:Oxidation-Reduction; D010636:Phenols / Q000032:analysis; D010851:Picrates / Q000378:metabolism; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology; D017382:Reactive Oxygen Species / Q000378:metabolism
D000975:Antioxidants; D001713:Biphenyl Compounds; D005419:Flavonoids; D007502:Iron Chelating Agents; D008070:Lipopolysaccharides; D010636:Phenols; D010851:Picrates; D010936:Plant Extracts; D017382:Reactive Oxygen Species; C004931:1,1-diphenyl-2-picrylhydrazyl
Antioxidant activity; Bacillus; Cereals; Fermentation; Lactobacillus