Viscozyme L hydrolysis and Lactobacillus fermentation increase the phenolic compound content and antioxidant properties of aqueous solutions of quinoa pretreated by steaming with α‐amylase

Abstract

In this work, red quinoa was successively subjected to α‐amylase steaming, complex enzyme Viscozyme (R) L hydrolysis, and lactic acid bacteria (LAB) fermentation. The total phenolic compound content (TPC), flavonoid content (TFC), and antioxidant capacities of the solvent‐extractable (free) and bound fractions and the individual phenolic compounds released were determined. Compared to steaming with α‐amylase, enzymatic hydrolysis and fermentation of quinoa resulted in approximately 82.6, 26.9, 36.3, and 45.2% increases in the TPC (the sum of free and bound fractions), TFC, DPPH, and ORAC values, respectively. HPLC‐QqQ‐MS/MS analysis showed that enzymolysis and fermentation increased the content of protocatechuic acid, catechin, procyanidin B2, and quercetin by 126.3, 101.9, 524, and 296.3%, respectively. Moreover, a major proportion of individual phenolic compounds existed as bound form. The results indicated that complex enzymatic hydrolysis and LAB fermentation were practical and useful to release promising polyphenols. This research provides a basis for the processing of quinoa beverages rich in phenolic compounds. Practical Application In this work, liquefying with α‐amylase, hydrolyzing with cellulolytic enzyme mixture, and fermenting with Lactic acid bacteria (LAB), successively, were exploited to process quinoa. This is an innovative method of quinoa processing to produce beverage products. Complex enzymatic hydrolysis and fermentation with LAB can significantly enhance phenolic compound, especially protocatechuic acid, catechin, procyanidin B2, and quercetin. In additional, LAB fermentation is very beneficial to improve the antioxidant activity of quinoa. We also found that a major proportion of phenolic compounds existed as bound forms in quinoa.

Effects of Five Different Lactic Acid Bacteria on Bioactive Components and Volatile Compounds of Oat

“…The extraction of phenolic compounds was performed according to the method described by Zhang et al [ 17 ] with some modifications. O-Lp, O-La, O-Lc, O-Lb, and O-St samples (4 mL) with different fermentation time were collected, mixed with 20 mL of 80% ethanol, and placed in an ultrasonic cleaner (KQ-50E, Kun Shan Ultrasonic Instruments Co., Ltd., Kun Shan, China) at 25 °C for 20 min.…”

Conversion of (poly)phenolic compounds in food fermentations by lactic acid bacteria: Novel insights into metabolic pathways and functional metabolites

“…casei, Lc. paracasei Flavonoid glycosidase - a) ; Quercetin, kaempferol; ( Zhang et al, 2021 ) Vegetables and leafy/plant substrates Kale Lc. paracasei Flavonoid glycosidase Kaempferol-3- O -sophoroside; kaempferol; ( Shimojo et al, 2018 ) Curly kale juice Lp.…”

Chemical profile and antioxidant activity of bidirectional metabolites from Tremella fuciformis and Acanthopanax trifoliatus as assessed using response surface methodology

“…Xin et al ( 44 ) studied the wood flour degradation ability of T. fuciformis and its associated cellulase and found that they had a strong synergistic effect, and the degradation ability was significantly improved by 5-fold. Interestingly, Zhang et al ( 45 ) found that the total phenolic content obtained from the co-fermentation of compound enzymes and lactic acid bacteria was much higher than that obtained by single enzyme decomposition. These results were similar to this study, that is, the total phenolic content of EH-AT obtained by enzymatic pre-treatment was higher than that of AE-AT, and the total phenolic content of TF-AT obtained by the combined action of enzymatic hydrolysis and T. fuciformis was much higher than that of AE-AT, showing a strong ability to enrich biological activity.…”