The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i>
This study investigated the influence of <i>Bacillus subtilis</i> fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavon...
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MDPI AG
2025-02-01
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| author | Ping Zhang Jialan Zhang Li Li Tong Gu Suo Chen Jinsong Wang Mengxiang Gao |
| author_facet | Ping Zhang Jialan Zhang Li Li Tong Gu Suo Chen Jinsong Wang Mengxiang Gao |
| author_sort | Ping Zhang |
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| description | This study investigated the influence of <i>Bacillus subtilis</i> fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavonoid content (TFC). After 5 days of fermentation, the TPC rose from 31.68 ± 1.72 mg/g to 39.46 ± 2.95 mg/g, representing a 24.56% increase, while the TFC increased from 2.13 ± 0.11 mg/g to 7.56 ± 0.29 mg/g, marking a 254.93% increase. Additionally, the proportion of free phenolic compounds in cornmeal increased from 20.24% to 83.98%, while the proportion of bound phenolic compounds decreased from 79.76% to 16.02%. Furthermore, the hydrolytic enzyme activities of cellulase, <i>β</i>-glucosidase, and xylanase were significantly correlated with the free phenolic content (FPC) (<i>r</i> > 0.85, <i>p</i> < 0.05), indicating their crucial role in releasing free phenolic compounds from cornmeal. Employing scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, and Fourier-transform infrared spectroscopy analyses, we inferred that the enzymes produced by the microorganisms disrupted the cellular structure of cornmeal and weakened the interactions between bound phenolics and the food matrix, thereby facilitating the release of phenolic compounds. This release resulted in an overall increase in the antioxidant activity of the cornmeal. The study provided a novel approach to enhancing the bioavailability of phenolic acids in cornmeal, indicating the potential benefits of fermentation in food processing. |
| format | Article |
| id | doaj-art-3c51bb6f32994c98ad370b29e8940046 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
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| series | Foods |
| spelling | doaj-art-3c51bb6f32994c98ad370b29e89400462025-08-20T02:12:30ZengMDPI AGFoods2304-81582025-02-0114349910.3390/foods14030499The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i>Ping Zhang0Jialan Zhang1Li Li2Tong Gu3Suo Chen4Jinsong Wang5Mengxiang Gao6College of Life Science, Yangtze University, Jingzhou 434025, ChinaCollege of Animal Science and Technology, Yangtze University, Jingzhou 434025, ChinaCollege of Life Science, Yangtze University, Jingzhou 434025, ChinaCollege of Life Science, Yangtze University, Jingzhou 434025, ChinaCollege of Life Science, Yangtze University, Jingzhou 434025, ChinaCollege of Bioengineering, Jingchu University of Technology, Jingmen 448000, ChinaCollege of Life Science, Yangtze University, Jingzhou 434025, ChinaThis study investigated the influence of <i>Bacillus subtilis</i> fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavonoid content (TFC). After 5 days of fermentation, the TPC rose from 31.68 ± 1.72 mg/g to 39.46 ± 2.95 mg/g, representing a 24.56% increase, while the TFC increased from 2.13 ± 0.11 mg/g to 7.56 ± 0.29 mg/g, marking a 254.93% increase. Additionally, the proportion of free phenolic compounds in cornmeal increased from 20.24% to 83.98%, while the proportion of bound phenolic compounds decreased from 79.76% to 16.02%. Furthermore, the hydrolytic enzyme activities of cellulase, <i>β</i>-glucosidase, and xylanase were significantly correlated with the free phenolic content (FPC) (<i>r</i> > 0.85, <i>p</i> < 0.05), indicating their crucial role in releasing free phenolic compounds from cornmeal. Employing scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, and Fourier-transform infrared spectroscopy analyses, we inferred that the enzymes produced by the microorganisms disrupted the cellular structure of cornmeal and weakened the interactions between bound phenolics and the food matrix, thereby facilitating the release of phenolic compounds. This release resulted in an overall increase in the antioxidant activity of the cornmeal. The study provided a novel approach to enhancing the bioavailability of phenolic acids in cornmeal, indicating the potential benefits of fermentation in food processing.https://www.mdpi.com/2304-8158/14/3/499cornmealbound phenolicscarbohydrate-hydrolyzing enzymesantioxidant activityfermentation<i>Bacillus subtilis</i> |
| spellingShingle | Ping Zhang Jialan Zhang Li Li Tong Gu Suo Chen Jinsong Wang Mengxiang Gao The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i> Foods cornmeal bound phenolics carbohydrate-hydrolyzing enzymes antioxidant activity fermentation <i>Bacillus subtilis</i> |
| title | The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i> |
| title_full | The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i> |
| title_fullStr | The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i> |
| title_full_unstemmed | The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i> |
| title_short | The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with <i>Bacillus subtilis</i> |
| title_sort | release of bound phenolics to enhance the antioxidant activity of cornmeal by liquid fermentation with i bacillus subtilis i |
| topic | cornmeal bound phenolics carbohydrate-hydrolyzing enzymes antioxidant activity fermentation <i>Bacillus subtilis</i> |
| url | https://www.mdpi.com/2304-8158/14/3/499 |
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