Impact of yeast fermentation on nutritional and biological properties of defatted adlay (Coix lachryma-jobi L.). (February 2021)

• Record Type: Journal Article
• Authors: Xu, Lei; Zhu, Lingling; Dai, Yuqi; Gao, Shan; Wang, Qingshuang; Wang, Xiaole; Chen, Xiaoming
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 137(2021)
• Publication Date: 2021-02
• Subjects: Defatted adlay -- Yeast fermentation -- Antioxidant activity -- Nutritional properties -- Biological properties; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110396
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The effects of yeast fermentation on the contents of reducing sugar and γ-aminobutyric acid (GABA), the protein size distribution, peptide molecular weight distribution, free amino acid (FAA) composition, antioxidant activity, and tyrosinase and xanthine oxidase inhibitory activity of defatted adlay (DFA) were investigated in this study. Fermentation decreased reducing sugar content but increased GABA content. During fermentation, proteins were degraded, and large quantities of peptides with low molecular weights were produced. The total amount of FAAs increased by 9.9 times after 60 h of fermentation, and most of the FAAs gradually increased with fermentation time. Meanwhile, fermentation increased the total phenolic content, ferric reducing antioxidant power (FRAP) and 2, 2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity by 70.7%, 32.1%, and 35.4%, respectively. Furthermore, the tyrosinase and xanthine oxidase inhibitory activity of DFA increased by approximately 120% and 150%, respectively, after fermentation. Therefore, yeast fermentation was effective for improving the nutritional and biological properties of DFA. Highlights: Fermentation depolymerized the protein of defatted adlay (DFA). Fermentation considerably increased peptides with low molecular weights and free amino acids. Total phenolic content and antioxidant activity of DFA significantly increased after fermentation. Tyrosinase and xanthine oxidase inhibitory effects markedly increased by fermentation.