Antioxidant Activity of Lactobacillus plantarum DY-1 Fermented Wheat Germ Extract and Its Influence on Lipid Oxidation and Texture Properties of Emulsified Sausages

Abstract

The nutrient compositions and in vitro antioxidant activities of water-soluble extract from Lactobacillus plantarum DY-1 fermented wheat germ and its effect on the lipid oxidation and texture properties of emulsified sausages were investigated. The optimal hydroxyl radical scavenging capacity of 72.8 ± 2.9% was demonstrated for fermented wheat germ extract (FWGE) by terms of the fermentation conditions as follows: fermentation time of 26 h, fermentation temperature of 35°C, initial pH of 3.0, solid to liquid ratio of 1/10, and inoculum amount of 0.48 g. The enhancement in FWGE content could improve the oxidation stability of emulsified sausages by retarding the formation of thiobarbituric acid-reactive substances (TBARSs) during 7 days of storage at 4°C. However, a higher FWGE content (2.14%) resulted in 78% of increase in cooking loss (p<0.05) and 41.4% of decrease in hardness (p<0.05) of emulsified sausages. It was suggested that the biotransformation of wheat germ with lactic acid bacteria could improve its nutritional quality and functional properties.

Bacterially Converted Oat Active Ingredients Enhances Antioxidative and Anti-UVB Photoaging Activities

“…In Wu's study, the amount of phenolic compound, hydroxyl radical scavenging, and peroxide anion scavenging activity in extracts of wheat germ inoculated with L. plantarum tended to increase as the fermentation process proceeded [43]. In the present study, the results of total phenolic contents were inconsistent with DPPH radical scavenging, similar to the results of Wu's study.…”

Evaluating the impact of fermentation by multiple probiotics on proximate composition, amino Acid profile, antioxidant activity and Dephytinization of wheat grains

“…Antioxidant activity of wheat was improved after fermentation with Lactobacillus species. The improvement in the antioxidant activity of wheat might be due to the increase in the protein content as reported by [33].…”

Exploring Molecular Insights of Cereal Peptidic Antioxidants in Metabolic Syndrome Prevention

“…Biological activities were retained after cooking, despite differences in amino acid compositions and sequences between dough and bread peptides. Wheat germ fermented with Lactobacillus plantarum DY-1 exhibited a hydroxyl radical scavenging capacity of 72.8 ± 2.9% and retarded thiobarbituric acid-reactive substances (TBARSs) formation in emulsified sausages stored at 4 °C for 7 days [ 146 ]. Niu et al [ 147 ] found promising antioxidant activities from peptides (less than 1 kDa) obtained by fermentation of wheat germ with Bacillus Subtilis B1.…”