Author:
Zou Jing,Hu Yinghong,Li Kuo,Liu Yang,Li Miao,Pan Xinyuan,Chang Xuedong
Abstract
Foods containing chestnuts (Castanea mollissima Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). Changes in antioxidant activity towards free radicals and effects on cellular oxidative stress are compared between beverages with or without chestnuts. The fermented chestnut-rice beverage (FCRB) has higher sensory scores and a wider range of volatiles and flavor-related compounds (74 vs. 38 species compounds), but lower amino acid contents, than the traditional fermented glutinous rice beverage (TFRB). In free radical scavenging assays, the FCRB exhibits higher activity than the TFRB in vitro. Furthermore, while neither beverage induces cytotoxity in Caco-2 cells at concentrations up to 2 mg/mL, pretreatment with the FCRB results in lower rates of apoptosis and necrosis and higher overall viability in cells with H2O2-induced oxidative stress compared to pretreatment with the TFRB. The enhanced reactive oxygen species neutralization in vitro and protection against oxidative damage in cells, coupled with increased diversity of volatiles and flavor-related metabolites of LAB, support the addition of chestnuts to enhance flavor profile and antioxidant properties of fermented functional foods.
Funder
the Innovation Ability Promotion Project of Hebei Province
National Sustainable Development Innovation Demonstration Zone Construction Science and Technology Special Project of Chengde
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference63 articles.
1. Galanakis, C.M. (2022). Innovation Strategies in the Food Industry, Academic Press. [2nd ed.].
2. Bagchi, D., and Nair, S. (2017). Developing New Functional Food and Nutraceutical Products, Academic Press. [1st ed.].
3. The effect of yogurt fortified with Lactobacillus acidophilus and Bifidobacterium sp. probiotic in patients with lactose intolerance;Masoumi;Food Sci. Nutr.,2021
4. Properties of non-dairy gluten-free millet-based fermented beverages developed with yoghurt cultures;Ziarno;J. Food Nutr. Res.,2019
5. Functional beverages: The emerging side of functional foods;Corbo;Compr. Rev. Food Sci. Food Saf.,2015