Analysis On Main Functional Components And Oat Efficacy Of Oat Fermented By Eurotium Cristatum

Oat is an ancient crop in China,which is rich in nutrients.Oats are rich in nutrients,such as protein,vitamins,minerals,essential amino acids,unsaturated fatty acids,etc.At the same time,oats also have rich biological active ingredients,such as oat polyphenols,oat flavonoids,oat ferulic acid and so on.Eurotium cristatum(Eurotium cristatum)is the dominant strain in the process of "blooming" of Poria brick tea,which can transform the nutrients in tea into other functional components.The solid-state fermentation of oats by Sanguisorba coronarium can improve the nutritional and functional value of oats,which has broad application prospects.Therefore,the conditions of solid-state fermentation of oats by L.coronarium were optimized,and the antioxidant activity in vitro and the inhibition rate of enzymes related to glycolipid metabolism were studied.The results are as follows:1.Analysis of Main Functional Components of Oats Fermented by Sanguisorba crownThe solid-state fermentation of oats was carried out with Sanguisorba crown as the substrate.The fermentation conditions of oats were optimized by single factor and orthogonal experiments.The results showed that the content of polyphenols reached 1.515mg/g on the 4th day of fermentation,which was 2.3 times as much as that of unfermented oats;the content of ferulic acid reached 834.02 ug/g on the 4th day of fermentation,which was 4.3 times as that of unfermented oats;and the content of flavonoids reached 834.02 ug/g on the 7th day of fermentation.The maximum was 41.21 mg/g,which was 2.7 times as much as that of the unfermented.2.Study on Enzyme Activities Related to Functional Components of Oats Fermented by Sanguisorium crownFermented oat polyphenol oxidase,ferulic esterase and phenylalanine ammonia lyase activities increased first and then decreased during the fermentation process.(1)Polyphenol oxidase activity of L.coronarium reached the highest level on the 4th day,which was 55.1U.The correlation coefficient between polyphenol content and polyphenol oxidase activity was 0.892,showing a significant positive correlation(P < 0.01),indicating that the change of polyphenol content during fermentation was closely related to polyphenol oxidase activity.(2)The activity of ferulic acid esterase reached the highest level on the 4th day,69.4U.The correlation coefficient between ferulic acid content and ferulic acid esterase activity was0.898,which showed a significant positive correlation(P < 0.01).This indicated that the change of ferulic acid content during fermentation was closely related to ferulic acid esterase activity.(3)The activity of phenylalanine ammonia-lyase reached the highest level on the 7th day(50.9 U).The correlation coefficient between the content of flavonoids and the activity of phenylalanine ammonia-lyase was 0.877,showing a significant positive correlation(P <0.01),indicating that the content of flavonoids was closely related to the activity of phenylalanine ammonia-lyase during fermentation.3.Inhibition of Antioxidant Glucolipid Metabolism-related Enzymes Activities in Oats Fermented by Sanguisorba crown in VitroThe in vitro activity evaluation method was used to explore the antioxidant and inhibitory effects of enzymes related to glycolipid metabolism in fermented oats.Five kinds of antioxidant capacity,inhibition rate of alpha-amylase activity and inhibition rate of lipase activity of fermented oats by Sanguisorba crown were determined for 12 days.The results showed that the total antioxidant capacity of oats at 11 days after fermentation was 0.965mol/g,which was 3.4 times higher than that of unfermented oats;the iron reduction capacity of oats at 7 days after fermentation was 0.497 mmol/g,which was 5.5 times higher than that of unfermented oats;and the resistance of oats at 7 days after fermentation was super.The highest oxygen anion activity was 995.69mmol/g,which was 3.6 times higher than that of unfermented oats;the highest hydroxyl radical inhibition ability of oats was 362.19 mmol/g at 12 days after fermentation,which increased by 13%;the highest DPPH radical scavenging rate of oats at 11 days after fermentation was 97.2%,which increased by 59%;the highest alpha-amylase inhibition rate of oats at 6 days after fermentation was 87.7%,which was 29%higher than that of unfermented oats at 6 days after fermentation.The highest inhibition rate of lipase was 67.9%,which was 67.9% higher than that of non-fermented oats.The above results showed that fermented oats by L.coronarium could improve the antioxidant activity and inhibit the activities of sugar and lipid metabolism-related enzymes in vitro.The totalantioxidant activity of oats fermented for 11 days was the best,and the activity of sugar and lipid metabolism-related enzymes of oats fermented for 6 days was the best.Fermentation of oats by Sanguisorba coronaria could significantly increase the contents of polyphenols,ferulic acid and flavonoids in oats,and the effects of antioxidant activity and inhibition of glycolipid metabolism-related enzymes in vitro were also improved.