食品工业科技2025，Vol.46Issue(7)：70-77,8.DOI:10.13386/j.issn1002-0306.2024040159
发芽与发酵协同处理对莜麦总酚生物可及性的影响
Effects of Cooperative Treatment of Germination and Fermentation on Bioaccessibility of Total Phenolics of Naked Oats
摘要
Abstract
This study conducted cooperative treatment involving germination and fermentation of naked oats to enhance the bioaccessibility of total phenolics.The effects of this collaborative treatment on the bioaccessibility of total phenolics in naked oats were investigated using simulated digestion and colon fermentation models in vitro.The results showed that the total phenolic content,DPPH free radical scavenging rate,reducing power and hydroxyl free radical scavenging rate of naked oats treated by germination and fermentation were 106,6.79,2.56 and 2.98 times of the control,respectively.During the simulated digestion process,the bioaccessibility of total phenolics in the oral,gastric,and intestinal stages was found to be 2.4,2.5,and 2.3 times higher than that of control oats,respectively.Additionally,the bioaccessibility of hydroxyl radicals was observed to be 16.0％,10.4％,and 0.52％greater than that of control naked oats.Furthermore,the bioaccessibility of DPPH free radical was found to be 46.1％,53.44％,and 61.81％higher than that of control naked oats,respectively.The bioaccessibility of reduction power was also significantly increased,with values 45.19％,92.63％,and 118.54％higher than that of the control sample.During the colonic fermentation stage,the bioaccessibility of total phenolics in fermented naked oats at 24 hours was found to be 1.84 times higher than that of the control sample.Furthermore,in addition to hydroxyl radical bioaccessibility,the antioxidant bioaccessibility of naked oats subjected to collaborative treatment was also higher compared to the control sample.These findings suggest that the combined treatment of germination and fermentation of naked oats not only enhances the bioaccessibility of total polyphenols in the digestive tract,but also improves their bioaccessibility in the colon.The results of this study provide a theoretical basis for the processing of naked oats and the development of functional food.关键词
发芽与发酵协同处理/莜麦/总酚/抗氧化活性/生物可及性Key words
cooperative treatment of germination and fermentation/naked oats/total phenolics/antioxidant activity/bioaccessibility分类
轻工业引用本文复制引用
任志龙,王涵,杨昊鹏,吕俊丽..发芽与发酵协同处理对莜麦总酚生物可及性的影响[J].食品工业科技,2025,46(7):70-77,8.基金项目
内蒙古自治区自然科学基金项目(2023MS03037) （2023MS03037）
内蒙古自治区高等学校科学技术研究项目(NJZZ23057) （NJZZ23057）
内蒙古自治区直属高校基本科研业务费项目(2023QNJS152). （2023QNJS152）
