Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran

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成果类型：

期刊论文

作者：

Wang, Meng;Lei, Ming;Samina, Noor;Chen, LeiLei;Liu, CongLing;...

通讯作者：

He, Hailun;Yi, CuiPing

作者机构：

[He, Hailun; Yan, XiaoTao; Samina, Noor; Wang, Meng; Lei, Ming; Liu, CongLing; Yin, TingTing] Cent South Univ, Sch Life Sci, Changsha 410013, Peoples R China.

[Yi, CuiPing] Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.

[Chen, LeiLei] Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, Jinan 250100, Peoples R China.

[Chen, LeiLei] Shandong Acad Agr Sci, Shandong Prov Key Lab Agroprod Proc Technol, Jinan 250100, Peoples R China.

[Chen, LeiLei] Beijing Technol & Business Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100037, Peoples R China.

通讯机构：

[He, Hailun; Yi, CuiPing] C

Cent South Univ, Sch Life Sci, Changsha 410013, Peoples R China.

Changsha Univ Sci & Technol, Sch Chem & Biol Engn, Changsha 410114, Hunan, Peoples R China.

语种：

英文

关键词：

Antioxidant fractions;Flavor;Lactobacillus plantarum 423;Rice bran;Wheat bran

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2020

卷：

330

页码：

127156

DOI：

10.1016/j.foodchem.2020.127156

基金类别：

CRediT authorship contribution statement Meng Wang: Writing - original draft, Writing - review & editing. Ming Lei: Methodology, Software. Noor Samina: Writing - review & editing, Data curation. LeiLei Chen: acquisition. CongLing Liu: Supervision. TingTing Yin: Methodology. XiaoTao Yan: Project administration. Cuiling Wu: acquisition. Hailun He: Conceptualization, acquisition, Validation. CuiPing Yi: Conceptualization, acquisition.

机构署名：

本校为通讯机构

院系归属：

化学与生物工程学院

摘要：

Rice bran (RB) and wheat bran (WB) fermented with L. plantarum 423 had enhanced odor intensity, especially for sulfides and aromatics. The hydroxyl radical-scavenging activity (73.28 ± 3.18%) and oxygen radical-scavenging activity (2.12 ± 0.08 mmol·TE/g) of RB fermentation broth were better than those of WB fermentation broth. Even at 2 μg/ml, the purified antioxidant fractions from the WB fermentation broth showed strong intracellular ROS-scavenging activity in human umbilical vein endothelial cells (HUVECs), and the purified antioxidant f...

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Impact of Lactobacillus plantarum 423 fermentation on the antioxidant activity and flavor properties of rice bran and wheat bran

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