The purpose of this study was to investigate the physicochemical properties and bioactivities of rice beans(Vigna umbellata)fermented by Bacillus amyloliquefaciens.The fermentation conditions were optimized on the bas...The purpose of this study was to investigate the physicochemical properties and bioactivities of rice beans(Vigna umbellata)fermented by Bacillus amyloliquefaciens.The fermentation conditions were optimized on the basis of the fibrinolytic activity.Under the optimal fermentation conditions,the fibrinolytic activity reached a maximum of 78.0 FU·g^(-1)(4890 IU·g^(-1),fibrin plate method,FU:fibrin degradation unit).The contents of peptides(which increased from 2.1 to 10.9 g per 100 g),total phenolics(from 116.7 to 388.5 mg gallic acid per 100 g),total flavonoids(from 235.5 to 354.3 mg rutin per 100 g),and anthocyanin(from 20.1 to 47.1 mg per 100 g),as well as the superoxide dismutase activity(from 55.3 to 263.6 U·g^(-1))in rice beans were significantly increased after fermentation.The 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)diammonium salt(ABTS)free radical scavenging activities and ferric reducing antioxidant power(FRAP)of fermented rice beans were 1.9–4.8 times higher than those of unfermented rice beans.Moreover,fermentation induced an increase in the dipeptidyl peptidase IV(DPP-IV)inhibition,a-glucosidase inhibition,and anticoagulant activities of rice beans.Rice beans fermented by Bacillus amyloliquefaciens may serve as a functional food with potential benefits for the prevention of thrombotic diseases.展开更多
The management of diabetes mellitus is based on lifestyle and dietary measures suggesting the consumption of foods with a low glycemic index. The present study was conducted in order to propose food formulas based on ...The management of diabetes mellitus is based on lifestyle and dietary measures suggesting the consumption of foods with a low glycemic index. The present study was conducted in order to propose food formulas based on white rice and white beans resulting in a lower glycemic response. For this, food formulations based on these foods were first made, in particular the formulation [75% white rice + 25% white beans] and the formulation [50% rice + 50% white beans]. Then, the biochemical composition of white rice, white bean and these two formulations was determined by the usual methods. Finally, their glycemic responses over 120 minutes were studied by the FAO/ WHO 1998 method. The results showed that white rice [100% white rice] had the highest carbohydrate content (54.61%) followed respectively by the formulation [75% white rice + 25% white bean] (45.69%), the white bean [100% white bean] (29.1%) and the formulation [50% white rice + 50% white bean] (26.16%). In terms of glycemic responses, the formulation [50% white rice + 50% white beans] presented the best evolution with a lower peak (6.041 mmol/L) observed at T45<sub>min</sub> and a lower postprandial glycemia (4.872 mmol/ L) at T120<sub>min</sub>. An increase in the proportion of beans is therefore recommended as it may suggest a beneficial metabolic effect.展开更多
基金This work was supported by The National Key Research and Development Program of China(2018YFD0400404).
文摘The purpose of this study was to investigate the physicochemical properties and bioactivities of rice beans(Vigna umbellata)fermented by Bacillus amyloliquefaciens.The fermentation conditions were optimized on the basis of the fibrinolytic activity.Under the optimal fermentation conditions,the fibrinolytic activity reached a maximum of 78.0 FU·g^(-1)(4890 IU·g^(-1),fibrin plate method,FU:fibrin degradation unit).The contents of peptides(which increased from 2.1 to 10.9 g per 100 g),total phenolics(from 116.7 to 388.5 mg gallic acid per 100 g),total flavonoids(from 235.5 to 354.3 mg rutin per 100 g),and anthocyanin(from 20.1 to 47.1 mg per 100 g),as well as the superoxide dismutase activity(from 55.3 to 263.6 U·g^(-1))in rice beans were significantly increased after fermentation.The 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2-azinobis(3-ethylbenzothiazoline-6-sulphonic acid)diammonium salt(ABTS)free radical scavenging activities and ferric reducing antioxidant power(FRAP)of fermented rice beans were 1.9–4.8 times higher than those of unfermented rice beans.Moreover,fermentation induced an increase in the dipeptidyl peptidase IV(DPP-IV)inhibition,a-glucosidase inhibition,and anticoagulant activities of rice beans.Rice beans fermented by Bacillus amyloliquefaciens may serve as a functional food with potential benefits for the prevention of thrombotic diseases.
文摘The management of diabetes mellitus is based on lifestyle and dietary measures suggesting the consumption of foods with a low glycemic index. The present study was conducted in order to propose food formulas based on white rice and white beans resulting in a lower glycemic response. For this, food formulations based on these foods were first made, in particular the formulation [75% white rice + 25% white beans] and the formulation [50% rice + 50% white beans]. Then, the biochemical composition of white rice, white bean and these two formulations was determined by the usual methods. Finally, their glycemic responses over 120 minutes were studied by the FAO/ WHO 1998 method. The results showed that white rice [100% white rice] had the highest carbohydrate content (54.61%) followed respectively by the formulation [75% white rice + 25% white bean] (45.69%), the white bean [100% white bean] (29.1%) and the formulation [50% white rice + 50% white bean] (26.16%). In terms of glycemic responses, the formulation [50% white rice + 50% white beans] presented the best evolution with a lower peak (6.041 mmol/L) observed at T45<sub>min</sub> and a lower postprandial glycemia (4.872 mmol/ L) at T120<sub>min</sub>. An increase in the proportion of beans is therefore recommended as it may suggest a beneficial metabolic effect.
