Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with <i>Trichoderma viride</i>: Profile, Activity, and Release Mechanism
Jiayan Xie, Shuai Liu, Ruihong Dong, Jianhua Xie, Yi Chen, Guanyi Peng +4 more
Journal of Agricultural and Food Chemistry
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 <i>Trichoderma viride</i>. 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, <i>p</i>-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.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
SSF released ferulic acid, p-coumaric acid, and organic acids
“Quantitative analysis showed that SSF released more ferulic acid, <i>p</i>-coumaric acid, and organic acids, which led to advances in antioxidant, α-amylase, and α-glucosidase inhibitory activities.”
SSF improved antioxidant, α-amylase, and α-glucosidase inhibitory activities
“Quantitative analysis showed that SSF released more ferulic acid, <i>p</i>-coumaric acid, and organic acids, which led to advances in antioxidant, α-amylase, and α-glucosidase inhibitory activities.”
SSF secreted xylanase
“Furthermore, structural characteristics (scanning electron microscopy, X-ray diffraction, thermos gravimetric analysis, and Fourier transform infrared spectroscopy) and dynamic changes of carbohydrate...”