摘要
Probiotic fermentation was conducted on two species of edible Irish brown seaweeds, Saccharina latissima and Laminaria digitata as a sole source of nutrition for the bacteria. Seaweeds were heat treated followed by fermentation with the probiotic Lactobacillus rhamnosus. Kinetics of cell growth, acid production, and sugar consumption were examined. The effects of heating and fermentation on the changes in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity were also monitored. Lactobacillus rhamnosus grew well on both the seaweed species and reached nearly 10 log cfu ml-1 after 16–24 h of fermentation; however, the specific growth rate was 1.5 times higher on S. latissima. Lactic acid was the major product of the fermentation, followed by acetic acid. Heat treatment resulted in a 50–64.4% reduction in TPC and TFC for both the seaweeds concomitant with a leaching of phytochemicals into the water used for heating. Subsequently, fermentation resulted in 28% and 37.6% increases in the TPC and 1.18- and 2.04-fold increases in TFC for S. latissima and Lam. digitata, respectively, with a simultaneous increase in the antioxidant activity as well. Changes in the TPC and TFC were represented by zero-, first-, or second-order kinetic models. Fourier transform infrared analysis of the seaweeds as well as the broth revealed the presence of polyphenolic signals at different ranges.
摘要译文
益生菌发酵是在两种可食用的爱尔兰棕海海藻，Saccharina Latissima和Laminaria Digitata的唯一营养源的营养来源。海藻进行热处理，然后用益生菌乳酸杆菌发酵。检查了细胞生长，酸生产和糖消耗的动力学。还监测加热和发酵对总酚类含量（TPC），总黄酮含量（TFC）和抗氧化活性的影响。乳酸乳杆菌在海藻物种上生长得很好，并且在发酵16-24小时后达到近10个Log CFU ml -1 -1 -1 -1℃;然而，在Latissima的特定增长率为1.5倍。乳酸是发酵的主要产物，其次是乙酸。热处理导致TPC和TFC降低50-64.4％，对于海藻伴随着浸出的植物化学物质进入用于加热的水中。随后，TPC的TPC导致发酵产生28％和37.6％，在TFC的TFC中增加1.18-11.18倍，S. Latissima和Lam的增加。 Digitata分别同时增加抗氧化活性。 TPC和TFC的变化由零 - ，第一或二阶动力学模型表示。傅里叶变换海藻的红外分析以及肉汤在不同范围内显示出多酚信号的存在。
Shilpi Gupta[1];Nissreen Abu-Ghannam[2];Gaurav Rajauria[1]. Effect of heating and probiotic fermentation on the phytochemical content and antioxidant potential of edible Irish brown seaweeds[J]. Botanica Marina, 2012,55(5): 527-537