Evaluation of biochemical and antioxidant dynamics during the co‐fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum

Abstract

Barley is an ancient and important functional crop. In this study, the biochemical and antioxidant dynamics of dehusked barley during co-fermentation with Lactobacillus plantarum and Rhizopus oryzae were investigated. Results showed that amino acid nitrogen, soluble protein, <10 kDa peptide, and free phenolic contents increased with fermentation time; whereas the lactic acid bacteria count, reducing sugar, and free flavonoid contents showed a tendency to increase first and then decrease. SDS-PAGE analysis indicated that bands at >25 and <18.4 kDa were shown with improved intensity with time, whereas bands at 18.4-25 kDa were disappeared. Additionally, fermentation time led to an increase in DPPH, hydroxyl, ABTS + radical scavenging activity, and ferric reducing antioxidant power. Thus, this study demonstrated that co-fermentation with L. plantarum and R. oryzae could improve nutrition and potential bioactivity of barley, and use barley as a good solid-state food carrier for probiotics. Practical applicationsBarley is rich in nutrition and has a huge production. However, due to its high-fiber and special protein composition, there is a certain palatability problem whether it is used to produce flour or other products. Therefore, most of the barley is destined to animal feed and malt, and only a small part is used directly for human consumption.Aiming at this problem, on the basis of the optimization of the fermentation process at early stage, our results further demonstrated co-fermentation with L. plantarum and R. oryzae could enhance the nutritional value and potential bioactivity of barley, thus providing a novel approach to develop functional barley food and improve the direct utilization rate of barley in food processing. K E Y W O R D S antioxidant activity, barley, biochemical dynamics, solid-state fermentation Highlights 1. L. plantarum and R. oryzae were used to make a novel functional barley food. 2. Barley was developed as a food carrier for probiotics. 3. Fermentation significantly improves the generation of peptides and free phenolics. 4. Partial free phenolic compounds were significantly increased during fermentation. 5. Co-fermentation led to a marked increase in the antioxidant activity of barley in vitro. How to cite this article: Wang K, Niu M, Song D, et al. Evaluation of biochemical and antioxidant dynamics during the co-fermentation of dehusked barley with Rhizopus oryzae and Lactobacillus plantarum. J Food Biochem. 2020;44:e13106.

Antioxidant Effect of Soymilk Fermented by Lactobacillus plantarum HFY01 on D-Galactose-Induced Premature Aging Mouse Model

“…The antioxidant capacity of these bacteria has recently been a hot topic in the development of Lactobacillus products (12). These bacteria have good antioxidant effects, but different Lactobacillus species have different antioxidant capacities, which may be due to different concentrations and types of antioxidant components (13). Lactobacillus plantarum is different from other Lactobacillus species, as L. plantarum can produce a large amount of acid, leading to unstable pH in water, and many of these bacteria are live (14).…”

Biovalorisation of Brewer's Spent Grain (BSG) and Sensory Evaluation of BSG Bread

“…TPC had been selected as the determining parameter as the values have been shown to increase alongside other desirable parameters, such as soluble protein content and DPPH radical scavenging activity. [31] From the above, day 4 M-1 fermented BSG has shown the greatest increase from 141 ± 5 mg GAE/100 g in UFBSG, to 954 ± 93 mg GAE/100 g. Additionally, its TPC is statistically different from all other fermented BSG samples. As a result, M-1 has been selected as the optimal koji starter for the fermentation of BSG.…”

Synergism of microorganisms and enzymes in solid-state fermentation of animal feed. A review

“…xylanase (Chu et al, 2017) Palm kernel (Trachycarpus fortunei) cake Lactobacillus plantarum (Lee et al, 2019), Paenibacillus curdlanolyticus (Alshelmani et al, 2014) hemicellulase (xylanase, mannanase), cellulase, proteolytic (endoprotease) (Lee et al, 2019;Olukomaiya et al, 2019) Peas (Pisum sativum L.) Bacillus subtilis, Bacillus licheniformis (Goodarzi Boroojeni et al, 2017; α-glucosidase, protease, pectinase (Goodarzi Boroojeni et al, 2017; Barley (Hordeum vulgare L.) Lactobacillus plantarum, Rhizopus oryzae (Wang et al, 2019), lacto-acid bacteria (Yasar and Tosun, 2018) glucoamylase (Wang et al, 2019), cellulose (Yasar and Tosun, 2018) Grain (Olyza sativa L.) by-product Pediococcus acidilactici (Bartkiene et al, 2018) xylanase, cellulase, β-glucanase (Bartkiene et al, 2018) Potatoes (Solanum tuberosum L.) Lactobacillus plantarum (Du et al, 2018) cellulose (Du et al, 2018) Maize (Zea mays L.) stalk Chaetomium, white-rot fungi, Lactobacillus plantarum (Atuhaire et al, 2016), Bacillus licheniformis (Alokika and Singh, 2019) cellulase, xylanase (Alokika and Singh, 2019) Maize (Zea mays L.) cob Bacillus subtilis (Jia et al, 2017), Bacillus licheniformis, Lactobacillus plantarum, Saccharomyces cerevisiae (Alokika and Singh, 2019) xylanase (Alokika and Singh, 2019), cellulase, hydrolysis enzyme (Jia et al, 2017) Alfalfa (Medicago sativa L.) Lactobacillus plantarum, Pediococcus pentosaceus (Chen et al, 2019), yeast, lacto-acid bacteria (Ding et al, 2013), Lactobacillus buchneri (Kung et al, 2003) cellulase, hemicellulose (Chen et al, 2019), viscozyme (Schmidt et al, 2001), plant enzyme (Ding et al, 2013), β-glucanase, α-amylase, xylanase, and galactomannase (Kung et al, 2003) Blood meal Bacillus subtilis…”

“…At present, the evaluation methods of the synergistic effect of microbe and enzyme in feed can be approximately divided into synergistic treatment effect evaluation and application effect evaluation. The evaluation of synergistic treatment can be summarized as the evaluation and determination of fermentation indexes, as well as the evaluation of specific products of synergistic enzymes (Wang et al, 2019). This comprises the evaluation of the fermentation index of the cooperative treatment with lactic acid bacteria as the main strain, including the pH of the substrate, the number of viable strains in the substrate and the total titrable acidity (Bartkiene et al, 2018;Su et al, 2018).…”

“…Simultaneously, cofermentation can also overcome the challenge of less enzyme production by microbial fermentation alone, and improve feed quality. This advantage is of great significance for the development and application of feed sources (Bartkiene et al, 2018;Wang et al, 2019). So, the main purpose of this review is to summarize the SSF method in which enzyme and microbe are used simultaneously in feed processing and to evaluate their simultaneous effect on feed SSF.…”