检索结果-南通市图书馆

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

引用

Food Bioscience 2022年第1期45卷 284-292页

作者： fred kwame ofosu Fazle Elahi Eric Banan-Mwine Daliri Sang-Ik Han Deog-Hwan Oh Department of Food Science and Biotechnology College of Agriculture and Life SciencesKangwon National UniversityChuncheonGangwon-do24341South Korea Department of Southern Area Crop Science NICS Upland Crop Breeding Res.Div.Gyeongsangnaam-do50424South Korea Department of Biological Models Life Sciences CenterVilnius UniversityLithuania

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.

关键词： Whole sorghum grain Cooking Fermentation Antioxidant capacity Antidiabetic

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：