Improved nutritional and antioxidant properties of hulless barley following solid-state fermentation with Saccharomyces cerevisiae and Lactobacillus plantarum
Duqin Zhang
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
Search for more papers by this authorCorresponding Author
Bin Tan
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
Correspondence
Bin Tan, Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
Email: [email protected]
Contribution: Funding acquisition, Resources, Supervision, Validation
Search for more papers by this authorYuhong Zhang
Institute of Agricultural Products Processing & Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet, China
Contribution: Formal analysis, Investigation, Validation, Writing - original draft
Search for more papers by this authorYanjun Ye
Central South University of Forestry and Technology, Changsha, China
Contribution: Investigation
Search for more papers by this authorKun Gao
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
Contribution: Investigation
Search for more papers by this authorDuqin Zhang
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
Search for more papers by this authorCorresponding Author
Bin Tan
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
Correspondence
Bin Tan, Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
Email: [email protected]
Contribution: Funding acquisition, Resources, Supervision, Validation
Search for more papers by this authorYuhong Zhang
Institute of Agricultural Products Processing & Food Science, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, Tibet, China
Contribution: Formal analysis, Investigation, Validation, Writing - original draft
Search for more papers by this authorYanjun Ye
Central South University of Forestry and Technology, Changsha, China
Contribution: Investigation
Search for more papers by this authorKun Gao
Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China
Contribution: Investigation
Search for more papers by this authorAbstract
Hulless barley grain (HBG) was treated by solid-state fermentation (SSF) with various Saccharomyces cerevisiae and Lactobacillus plantarum inoculation ratios (1:0, 1:1, 1:2, 1:3, 0:1, 2:1, and 3:1). The effects of SSF on dietary fiber content and composition, amino acid composition, polyphenol and phenolic acid profiles, and in vitro antioxidant capacities of HBG were investigated. After SSF, the soluble dietary fiber to insoluble dietary fiber ratio increased from 1/5 to 1/3, EAAIegg and EAAIadult increased from 95.25% and 70.44% to 110.40% and 81.65%, respectively, and total phenol content increased from 351.19 to 639.29 mg GAE/100 g DW. In addition, the ABTS•+ radical-scavenging and total antioxidant capacities increased from 795.28 to 1986.10 μmol Trolox/100 g DW, and 139.21 to 323.75 units/100 mg DW, respectively. These results indicate that SSF, particularly with S. cerevisiae/L. plantarum inoculation ratios of 1:1 and 2:1, is a potential technology to improve the nutritional quality and antioxidant capacity of HBG.
Novelty impact statement
- Effects of solid-state fermentation (SSF) with different S. cerevisiae and L. plantarum ratios on the nutritional and antioxidant properties of the hulless barley grain (HBG) were investigated.
- SSF markedly improved the nutritional and antioxidant properties of HBG.
- SSF with S. cerevisiae/L. plantarum inoculation ratios of 1:1 and 2:1 is a potential technology to improve the nutritional quality and antioxidant capacity of HBG-based products.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The authors confirm that the data supporting the findings of this study are available within the article.
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