接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响

doi:10.7506/spkx1002-6630-20201222-249

食品科学 ›› 2022, Vol. 43 ›› Issue (2): 108-116.doi: 10.7506/spkx1002-6630-20201222-249

接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响

丁玉峰，马艳莉，李素萍，席晓丽，孙剑锋，刘亚琼，牟建楼

（1.河北农业大学食品科技学院，河北保定 071000；2.南阳理工学院河南省张仲景方药与免疫调节重点实验室，河南南阳 473000）

出版日期:2022-01-25 发布日期:2022-01-29
基金资助:
国家自然科学基金青年科学基金项目（31601462）；河南省高等学校青年骨干培养计划项目（2020GGJS226）；河南省工业微生物资源与发酵技术重点实验室开放课题项目（HIMFT20190307；HIMFT20190308）

Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu

DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou

(1. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2. Henan Key Laboratory of Zhang Zhongjing Formulae and Herbs for Immunoregulation, Nanyang Institute of Technology, Nanyang 473000, China)

Online:2022-01-25 Published:2022-01-29

摘要/Abstract

摘要： 为明确接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响，研究葡萄酵素发酵过程中发酵特性、酚类物质及抗氧化活性的变化，并采用体外模拟胃肠道消化实验对其多酚的生物利用度进行评估。结果表明：葡萄酵素发酵过程中还原糖质量浓度由31.91 g/L逐渐降低至0.46 g/L，pH值由3.77降至3.19，乙醇体积分数于发酵第6天升高至7.66%后逐渐降低至第27天的0.47%；接种发酵促进了酚类物质的释放，总酚和总黄酮含量在发酵过程中呈波动上升趋势，并于发酵结束后较葡萄汁分别增加1.16 倍和0.83 倍，没食子酸、香草酸含量较未发酵葡萄汁分别增加了6.17 倍和4.18 倍，杨梅素含量增加了60.29%。经体外模拟消化后，5 种酚酸具有生物有效性，生物利用度为39.11%～57.77%，而类黄酮中杨梅素和槲皮素表现出较好的生物利用度，生物利用度分别为35.78%和42.34%；发酵过程中葡萄酵素抗氧化活性整体呈升高趋势；与葡萄汁相比，发酵结束时葡萄酵素的1,1-二苯基-2-三硝基苯肼自由基、2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除能力分别提高了51.45%和82.23%。综上，接种发酵可以提高葡萄酵素特定酚类物质的含量，改善部分酚类物质的生物有效性，提高抗氧化活性。这些结果表明接种发酵可作为制备葡萄酵素的有效加工方式，可提升葡萄酵素的营养及功能性，为开发其他功能型酵素产品提供依据。

关键词: 葡萄酵素；体外模拟消化；多酚；生物利用度；抗氧化

Abstract: In order to clarify the effect of inoculated fermentation on the bioaccessibility of phenolic compounds and antioxidant activity in grape jiaosu (fermented grape juice), the changes in fermentation properties, phenolic composition and antioxidant activity during fermentation were studied, and the bioaccessibility of polyphenols was also evaluated by in vitro simulated gastrointestinal digestion. The results showed that the reducing sugar content decreased from 31.91 to 0.46 g/L and the pH decreased from 3.77 to 3.19 during fermentation. The ethanol content increased to 7.66% (V/V) on the sixth day, and then decreased to 0.47% on the 27th day. The release of phenolic compounds was promoted by inoculated fermentation. The contents of total phenols and flavonoids presented a fluctuant increasing trend during the fermentation process, and were increased by 2.16 and 1.83 folds at the end of fermentation. Compared with must, the contents of gallic acid, vanillic acid and myricetin were increased by 7.17, 5.18 folds and 60.29%, respectively. After in vitro gastrointestinal digestion, five phenolic acid showed higher bioaccessibility in the range from 39.11% to 57.77%. Among the tested flavonoids, myricetin and quercetin showed higher bioaccessibility of 35.78% and 42.34%, respectively. The antioxidant activity of grape jiaosu showed an overall increasing trend with fermentation time. Compared with must, the scavenging capacities against 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical increased by 51.45% and 82.23%, respectively at the end of fermentation. In conclusion, inoculated fermentation can increase the concentrations of specific phenolic compounds, improve the bioaccessibility of some polyphenols, and enhance the antioxidant activity of grape jiaosu. These results indicate that inoculated fermentation can be used as an effective way to prepare grape jiaosu, which can improve the nutrition and function of grape jiaosu and provide a basis for the development of other functional jiaosu products.

Key words: grape jiaosu; in vitro simulated digestion; polyphenol; bioaccessibility; antioxidant activity

中图分类号:

TS205.5

丁玉峰，马艳莉，李素萍，席晓丽，孙剑锋，刘亚琼，牟建楼. 接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响[J]. 食品科学, 2022, 43(2): 108-116.

DING Yufeng, MA Yanli, LI Suping, XI Xiaoli, SUN Jianfeng, LIU Yaqiong, MU Jianlou. Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu[J]. FOOD SCIENCE, 2022, 43(2): 108-116.

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接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响

Effect of Inoculated Fermentation on the Bioaccessibility and Antioxidant Activity of Polyphenols from Grape Jiaosu

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