枯草芽孢杆菌发酵对豆类中酚类物质及抗氧化活性的影响

Effects of Bacillus subtilis Fermentation on Phenolic Compounds and Antioxidant Activity in Legumes

多酚是豆类的主要活性成分,对该类食品的抗氧化功能具有重要影响。本研究利用枯草芽孢杆菌ATCC 6051发酵8种豆类,分析发酵对豆类食品中酚类物质含量和抗氧化活性的影响。发酵红豆、菜豆、蚕豆、绿豆、大豆、扁豆和豌豆的总酚含量分别增加了24.19%,57.89%,123.78%,172.90%,225.32%,300.00%,343.17%。对发酵前、后8种豆类中19种酚类化合物含量的比较发现,发酵影响儿茶素、表儿茶素、水杨酸和芥子酸的含量。发酵绿豆、大豆、豌豆和扁豆提取物的DPPH自由基清除率、ABTS+自由基清除活性以及铁离子还原能力均提高。总酚含量与DPPH自由基清除活性、ABTS+自由基清除活性以及铁离子还原能力均极显著相关(P<0.01),儿茶素、水杨酸和芥子酸与DPPH极显著相关(P<0.01),表儿茶素与DPPH显著相关(P<0.05)。研究表明,绿豆、大豆、豌豆和扁豆是利用枯草芽孢杆菌发酵制备富含酚类和高抗氧化活性产品的理想食品原料,适用于发酵豆类功能食品的开发。

Polyphenols are the main active components of legumes and have important effects on the antioxidant function of these foods.In this study,Bacillus subtilis ATCC 6051 was used to ferment 8 kinds of legumes,and the effects of fermentation on the content of phenolic substances and antioxidant activity in legumes were analyzed.The total phenol content of fermented red bean,kidney bean,broad bean,mung bean,soybean,lentil and pea increased by 24.19%,57.89%,123.78%,172.90%,225.32%,300.00%and 343.17%,respectively.The comparison of 19 phenolic compounds in 8 kinds of beans before and after fermentation showed that fermentation affected the contents of catechin,epicatechin,salicylic acid and sinapic acid.The DPPH free radical scavenging rate,ABTS+free radical scavenging activity and iron ion reducing ability of fermented mung bean,soybean,pea and lentil extract were improved.The total phenol content was significantly correlated with DPPH free radical scavenging activity,ABTS+free radical scavenging activity and iron ion reduction ability(P<0.01),catechin,salicylic acid and sinapic acid were significantly correlated with DPPH(P<0.01),epicatechin was significantly correlated with DPPH(P<0.05).The results showed that soybean,mung bean,pea and lentil were the ideal food raw materials for preparing products rich in phenols and high antioxidant activity by using Bacillus subtilis fermentation,which is suitable for the development of fermented bean functional food.