Impact of thermal treatment and fermentation by lactic acid bacteria on sorghum metabolite changes, their antioxidant and antidiabetic activities

作     者：Fred Kwame Ofosu Fazle Elahi Eric Banan-Mwine Daliri Sang-Ik Han Deog-Hwan Oh 

作者机构：Department of Food Science and BiotechnologyCollege of Agriculture and Life SciencesKangwon National UniversityChuncheonGangwon-do24341South Korea Department of Southern Area Crop ScienceNICS Upland Crop Breeding Res.Div.Gyeongsangnaam-do50424South Korea Department of Biological ModelsLife Sciences CenterVilnius UniversityLithuania 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第45卷第1期

页      面：284-292页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 0822[工学-轻工技术与工程] 

基　　金：supported and funded by the Cooperative Research Program for Agriculture Science and Technology Development(Project No.PJ0145652021),Rural Development Administration,Republic of Korea supported by Korea Research Fellowship(KRF)Program(Grant No:2020H1D3A1A02081423)through the National Research Foundation of Korea(NRF) funded by the Ministry of Science and ICT,Republic of Korea 

主　　题：Whole sorghum grain Cooking Fermentation Antioxidant capacity Antidiabetic 

摘      要：This study evaluated the impact of thermal treatment and lactic acid bacteria fermentation of sorghum on the antioxidant,antidiabetic,nutritional and metabolite *** cooking and pressurized cooking improved the antioxidant capacity compared to *** of wet cooked(H95F)and pressurized cooked samples(H121F)further enhanced the ABTS and DPPH antioxidant capacity by 2.4 and 2.0 times;and 1.5 and 1.8 times higher than raw,*** acidilactici OHFR1 fermentation of sorghum M20 genotype after wet cooking at 60℃,80℃ and 95℃ significantly decreasedα-glucosidase inhibition to 39.1%,40.6% and 46.4%,respectively,compared to raw(51.6%).However,α-glucosidase inhibition significantly increased to 70.1% after pressurized cooking and ***,28 metabolites including phenolic compounds,amino acids and their derivatives,peptides and microbial metabolites were identified in sorghum M20 using UHPLC-Q-TOF-MS/MS non-targeted approach after *** to the raw sorghum sample,wet cooking and pressurized cooking resulted in 9 differential metabolites *** after wet and pressurized cooking resulted in 4 and 14 differential metabolites,respectively,compared to the *** findings confirm the potential of thermal treatment and fermentation to significantly modify sorghum bioactive components and their use as functional ingredients in the management of diabetes.