作 者：
张嘉妮;张晓轩;王大毛;赵国华;喻俊磊;雷琳
关键词：
富硒米糠;乳酸菌;硒代氨基酸;可溶性膳食纤维;抗氧化活性
摘 要：
富硒米糠是生产富硒精米过程中的主要副产品,富含硒、膳食纤维及酚类化合物等活性物质,但其高值化利用尚未充分开发.本研究利用4种乳酸菌(嗜酸乳杆菌、嗜热链球菌、植物乳杆菌、保加利亚乳杆菌)对脱脂富硒米糠进行发酵处理,比较了发酵后富硒米糠理化指标、营养特性、微观结构、物化特性及抗氧化活性.结果表明,乳酸菌发酵使脱脂富硒米糠非水溶性膳食纤维/水溶性膳食纤维增加20%~45%.发酵后富硒米糠总酚、总黄酮质量分数分别增加5%~6%、16%~31%,且无机硒转化为SeCys2的效力提高42%~49%.发酵使富硒米糠粒径变小,颗粒表面疏松多孔,水合特性、胆固醇吸附力和抗氧化活性增强.主成分分析综合得分排序为植物乳杆菌>保加利亚乳杆菌>嗜热链球菌>嗜酸乳杆菌,其中植物乳杆菌体外抗氧化活性相对最强,总酸、SeCys2、总酚和总黄酮含量相对最高.本研究为促进富硒米糠的精深开发利用提供了一定的理论依据.
译 名：
Improvement of Antioxidant Activity of Defatted Selenium-Enriched Rice Bran by Lactic Acid Bacteria Fermentation
关键词：
selenium-rich rice bran%lactic acid bacteria%selenium amino acids%soluble dietary fiber%antioxidant activity
摘 要：
Selenium-enriched rice bran is a major by-product in the production of selenium-enriched polished rice,which is rich in selenium,dietary fiber,and active substances such as phenolic compounds.However,the high-value utilization of selenium-enriched rice bran has not been fully explored.In thisstudy,four strains of lactic acid bacteria(Lactobacillus acidophilus,Streptococcus thermophilus,L.plantarum,and L.delbrueckii subsp.)were used to ferment defatted selenium-enriched rice bran.The physicochemical properties,nutritional characteristics,microstructure,physicochemical properties and antioxidant activity of selenium-enriched rice bran were compared before and after fermentation.The results showed that lactic acid bacteria fermentation increased the insoluble dietary fiber/water-soluble dietary fiber ratio in selenium-enriched rice bran by 20%-45%,the contents of total phenols and total flavonoids by 5%-6%and 16%-31%,respectively,and the conversion efficiency of inorganic selenium to SeCys2 by 42%-49%.Moreover,the fermentation reduced the particle size of selenium-enriched rice bran,made the surface more loose and porous,and enhanced the hydration properties,cholesterol adsorption capacity and antioxidant activity.The decreasing order of the comprehensive scores of fermented selenium-enriched rice bran in principal component analysis(PCA)was L.plantarum>L.delbrueckii subsp.>S.thermophilus>L.acidophilus.Among these samples,the sample fermented with L.plantarum exhibited the strongest antioxidant activity in vitro,as well as the highest contents of total acid,SeCys2,total phenols and total flavonoids.This study provides a theoretical basis for the intensive development and utilization of selenium-enriched rice bran.
