1. Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism
- Author
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Yi Chen, Guanyi Peng, Shuai Liu, Jiayan Xie, Wang Liao, Lei Feng, Puyou Xue, Jianhua Xie, Qiang Yu, and Ruihong Dong
- Subjects
0106 biological sciences ,Bran ,biology ,Chemistry ,010401 analytical chemistry ,Trichoderma viride ,General Chemistry ,biology.organism_classification ,01 natural sciences ,0104 chemical sciences ,Ferulic acid ,chemistry.chemical_compound ,Solid-state fermentation ,Polyphenol ,Xylanase ,Fermentation ,Hemicellulose ,Food science ,General Agricultural and Biological Sciences ,010606 plant biology & botany - Abstract
This study is aimed at exploring the release of bound polyphenols (BP) from insoluble dietary fiber (IDF) and its mechanism by solid-state fermentation (SSF) via Trichoderma viride. The results indicated that BP released by SSF (5.55 mg GAE/g DW) was significantly higher than by alkaline hydrolysis. In addition, 39 polyphenols and catabolites were detected, and the related biotransformation pathways were speculated. Quantitative analysis showed that SSF released more ferulic acid, p-coumaric acid, and organic acids, which led to advances in antioxidant, α-amylase, and α-glucosidase inhibitory activities. Furthermore, structural characteristics (scanning electron microscopy, X-ray diffraction, thermos gravimetric analysis, and Fourier transform infrared spectroscopy) and dynamic changes of carbohydrate-hydrolyzing enzymes indicated that the destruction of hemicellulose and the secretion of xylanase were vital for releasing BP. Overall, this study demonstrated that SSF was beneficial to release BP from IDF, which could provide insight into utilizing agricultural byproducts in a more natural and economical way.
- Published
- 2021