Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis
To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities wer...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-11-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120247 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850130625273528320 |
|---|---|
| author | Yanli DU Lei WANG Jiachao XU Xin GAO Xiaoting FU |
| author_facet | Yanli DU Lei WANG Jiachao XU Xin GAO Xiaoting FU |
| author_sort | Yanli DU |
| collection | DOAJ |
| description | To develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities were evaluated. Results showed that the total phenol and flavonoid contents of M. purpureus fermented P. yezoensis (MF), M. purpureus and L. plantarum co-fermented P. yezoensis (MLF), M. purpureus and S. cerevisiae co-fermented P. yezoensis (MYF) significantly increased with fermentation time (P<0.05). The antioxidant activity was enhanced after fermentation. MYF had the highest ABTS+ free radical scavenging capacity and DPPH free radical scavenging capacity with trolox equivalents of (0.709±0.007), (0.179±0.014) mg/g, respectively. MF showed the highest ferric reducing antioxidant power of (0.279±0.007) mg/g. MF exhibited the best hypoglycemic activity with the highest α-amylase and α-glucosidase inhibition values of 50.37%±0.73% and 69.42%±0.37%, respectively. The α-amylase and α-glucosidase inhibition values of MLF were 41.49%±0.51% and 39.60%±0.13%, whereas MYF had a lower hypoglycaemic activity of which the α-glucosidase inhibition capacity reached only 10.36%±0.45%. After fermentation, the antihypertensive activity was significantly enhanced (P<0.05) and the highest ACE inhibition rates were observed in MF, MYF and MLF with 83.21%±0.89%, 47.09%±0.27%, and 52.65%±0.64%, respectively. The results indicated that fermentation process could effectively promote the production of active substances and enhance the antioxidant, hypoglycemic, and antihypertensive activities of P. yezoensis. Among the three tested fermentation formula, MF exhibited the greatest improvement. This study would provide theoretical basis for the potential application of fermentation technique in P. yezoensis food processing. |
| format | Article |
| id | doaj-art-abd4908aa4da49e68eaa6cda99a1f209 |
| institution | OA Journals |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2024-11-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-abd4908aa4da49e68eaa6cda99a1f2092025-08-20T02:32:38ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062024-11-014522728010.13386/j.issn1002-0306.20231202472023120247-22Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensisYanli DU0Lei WANG1Jiachao XU2Xin GAO3Xiaoting FU4State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266000, ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266000, ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266000, ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266000, ChinaState Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266000, ChinaTo develop the fermented food of Porphyra yezoensis, monascus and compound yeast and lactic acid bacteria were used to ferment Porphyra yezoensis. The active ingredients of Porphyra yezoensis during fermentation were determined, and their antioxidant, hypoglycemic and antihypertensive activities were evaluated. Results showed that the total phenol and flavonoid contents of M. purpureus fermented P. yezoensis (MF), M. purpureus and L. plantarum co-fermented P. yezoensis (MLF), M. purpureus and S. cerevisiae co-fermented P. yezoensis (MYF) significantly increased with fermentation time (P<0.05). The antioxidant activity was enhanced after fermentation. MYF had the highest ABTS+ free radical scavenging capacity and DPPH free radical scavenging capacity with trolox equivalents of (0.709±0.007), (0.179±0.014) mg/g, respectively. MF showed the highest ferric reducing antioxidant power of (0.279±0.007) mg/g. MF exhibited the best hypoglycemic activity with the highest α-amylase and α-glucosidase inhibition values of 50.37%±0.73% and 69.42%±0.37%, respectively. The α-amylase and α-glucosidase inhibition values of MLF were 41.49%±0.51% and 39.60%±0.13%, whereas MYF had a lower hypoglycaemic activity of which the α-glucosidase inhibition capacity reached only 10.36%±0.45%. After fermentation, the antihypertensive activity was significantly enhanced (P<0.05) and the highest ACE inhibition rates were observed in MF, MYF and MLF with 83.21%±0.89%, 47.09%±0.27%, and 52.65%±0.64%, respectively. The results indicated that fermentation process could effectively promote the production of active substances and enhance the antioxidant, hypoglycemic, and antihypertensive activities of P. yezoensis. Among the three tested fermentation formula, MF exhibited the greatest improvement. This study would provide theoretical basis for the potential application of fermentation technique in P. yezoensis food processing.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120247pyropia yezoensisfermentationpolyphenolflavoneantioxidant activityhypoglycemic activityantihypertensive activity |
| spellingShingle | Yanli DU Lei WANG Jiachao XU Xin GAO Xiaoting FU Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis Shipin gongye ke-ji pyropia yezoensis fermentation polyphenol flavone antioxidant activity hypoglycemic activity antihypertensive activity |
| title | Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis |
| title_full | Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis |
| title_fullStr | Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis |
| title_full_unstemmed | Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis |
| title_short | Active Components and Antioxidant, Hypoglycaemic and Antihypertensive Activities of Fermented Pyropia yezoensis |
| title_sort | active components and antioxidant hypoglycaemic and antihypertensive activities of fermented pyropia yezoensis |
| topic | pyropia yezoensis fermentation polyphenol flavone antioxidant activity hypoglycemic activity antihypertensive activity |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023120247 |
| work_keys_str_mv | AT yanlidu activecomponentsandantioxidanthypoglycaemicandantihypertensiveactivitiesoffermentedpyropiayezoensis AT leiwang activecomponentsandantioxidanthypoglycaemicandantihypertensiveactivitiesoffermentedpyropiayezoensis AT jiachaoxu activecomponentsandantioxidanthypoglycaemicandantihypertensiveactivitiesoffermentedpyropiayezoensis AT xingao activecomponentsandantioxidanthypoglycaemicandantihypertensiveactivitiesoffermentedpyropiayezoensis AT xiaotingfu activecomponentsandantioxidanthypoglycaemicandantihypertensiveactivitiesoffermentedpyropiayezoensis |