اثر تخمیر به‌وسیله دو باکتریلاکتوباسیلوس روتری و لاکتوباسیلوس اسیدوفیلوسبر فعالیت آنتی‌اکسیدانی عصاره کینوا

نوع مقاله : مقاله پژوهشی

نویسندگان

• رعنا طهماسبی ¹
• مهتا میرزایی ¹
• محمدرضا خانی ²

¹ گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.

² دانشگاه آزاد اسلامی واحد شهرقدس

https://doi.org/10.22067/ifstrj.v17i5.88370

چکیده

فعالیت پروتئولیتیک باکتری‌های تخمیرکننده می‌تواند منجر به تولید پپتیدهای زیست‌فعال با فعالیت‌های آنتی‌اکسیدانی، ضدفشارخون، ضددیابت و غیره گردد. در این پژوهش اثر تخمیر به‌وسیله دو باکتری لاکتوباسیلوس روتری و لاکتوباسیلوس اسیدوفیلوس و ترکیب دو باکتری بر فعالیت آنتی‌اکسیدانی عصاره کینوا در زمان‌های مختلف تخمیر بررسی گردید .فرآیند تخمیر با تلقیح میکروارگانیسم‌های لاکتوباسیلوس روتری و لاکتوباسیلوس اسیدوفیلوس به‌صورت جداگانه و ترکیبی به عصاره آبی کینوا آغاز و در زمان‌های صفر، 24، 48 و 72، ساعت نمونه‌برداری انجام شد. سپس فاکتورهایی ازقبیل pH، اسیدیته، میزان پروتئین محلول، میزان هیدرولیز، میزان ترکیبات فنولی و فعالیت آنتی‌اکسیدانی نمونه‌ها با روش مهار رادیکال‌های DPPH و ABTS موردبررسی قرار گرفتند. نتایج نشان دادند که لاکتوباسیلوس اسیدوفیلوس توان اسیدسازی بیشتری در مقایسه با لاکتوباسیلوس روتری دارد. به‌طوری‎که میزان اسیدیته در نمونه تخمیرشده توسط لاکتوباسیلوس اسیدوفیلوس بعد از 72 ساعت از 27/0 به 13/1 درصد رسید، درحالی‎که این مقدار در نمونه تخمیرشده توسط لاکتوباسیلوس روتری 80/0 درصد اندازه‌گیری شد. درجه هیدرولیز در نمونه‌های تخمیرشده توسط تمام گونه‌ها افزایش یافت و بیشترین افزایش مربوط به نمونه تخمیرشده توسط باکتری لاکتوباسیلوس روتری بود، به‌طوری‎که میزان گروه‌های آمین آزاد از 28/20 به 14/58 میکرومول لوسین/میلی‌گرم پروتئین در طی 72 ساعت تخمیر رسید. میزان فعالیت آنتی‌اکسیدانی براساس مهار رادیکال‌های DPPH وABTS  در تمامی نمونه‌های تخمیری افزایش یافت. بیشترین میزان فعالیت آنتی‌اکسیدانی به‌ترتیب در نمونه‌های تخمیرشده توسط لاکتو باسیلوس روتری، ترکیب دو باکتری لاکتوباسیلوس روتری و لاکتوباسیلوس اسیدوفیلوس (با نسبت 50:50) و لاکتوباسیلوس اسیدوفیلوس مشاهده شد. میزان ترکیبات فنولی در تمامی نمونه‌های تخمیرشده افزایش یافت، اما بیشترین افزایش مربوط به نمونه تخمیرشده توسط لاکتوباسیلوس روتری بود که بعد از 72 ساعت فرآیند تخمیر از 73/0 به 21/16 میلی‌گرم اسیدگالیک/میلی‌لیتر رسید. درنهایت نتایج این تحقیق نشان دادند که تخمیر عصاره کینوا باعث بهبود خواص آنتی‌اکسیدانی آن می‌شود و محصول تولیدی دارای پتانسیل کاربرد به‌عنوان نوشیدنی تخمیری می‌باشد.

کلیدواژه‌ها

• تخمیر
• عصاره کینوا
• فعالیت آنتی‌اکسیدانی
• لاکتوباسیلوس روتری
• لاکتوباسیلوس اسیدوفیلوس

موضوعات

• زیست فناوری مواد غذایی

عنوان مقاله [English]

Effect of fermentation by Lactobacillus reuteri and Lactobacillus acidophilus on antioxidant activity of quinoa extract

نویسندگان [English]

• Rana Tahmasbi ¹
• Mahta Mirzaei ¹
• Mohammadreza Khani ²

¹ Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.

²

چکیده [English]

Introduction: Fermented foods, probiotic, prebiotics, and symbiotic, are among the most important groups of functional food that have attracted the attention of researchers during the last years. Proteolytic activity of lactic acid bacteria can lead to the production of peptides in the fermented product. The produced peptides can exhibit different biological activities such as antioxidant, antihypertensive, etc. that are influenced by the type of protein source, type of bacteria, time and conditions of fermentation process. Fermentation of various cereals such as quinoa seeds with high sugar and protein content by lactic acid bacteria can lead to the production of antioxidant peptides and improving their nutritional properties.
 
Materials and Methods: In this study, the role of Lactobacillus reuteri and Lactobacillus acidophilus and the combination of two bacteria on the progress of fermentation and antioxidant activity of quinoa extract was investigated. The fermentation process was started by separate and simultaneous inoculating of Lactobacillus reuteri and Lactobacillus acidophilus and continued for 72 hours at 37° C. Sampling was performed every 24 hours of fermentation and samples were kept at -20° C for further analysis. The parameters such as pH, acidity, amount of soluble protein, degree of hydrolysis, amount of phenolic compounds and DPPH and ABTS radical scavenging activity were determined.
 
Results and Discussion: Lactobacillus acidophilus showed higher acidification capacity than Lactobacillus reuteri. The amount of acidity in the sample fermented by Lactobacillus acidophilus increased from 0.27 to 1.13 % after 72 hours, while this amount was measured as 0.80 % for sample fermented by Lactobacillus reuteri. The amount of soluble protein and the degree of hydrolysis increased in samples fermented by both species. However, the largest increase was related to the sample fermented by Lactobacillus reuteri, so that the amount of soluble protein increased from 0.72 to 0.88 mg / ml and the value of free amino groups increased from 20.28 to 58.14 µM leucin/ mg protein during 72 hours of fermentation. The DPPH and ABTS radical scavenging activity increased in all fermented samples. The highest antioxidant activity was observed in samples fermented by Lactobacillus reuteri, followed by a combination of two bacteria (50:50) and Lactobacillus acidophilus. The amounts of phenolic compounds increased in all fermented samples. However, the highest increase was related to the sample fermented by Lactobacillus reuteri, so that it increased from 0/73 to 16.21 mg Gallic acid / ml after 72 hours of fermentation. Therefore, the results showed that despite the higher acidifying power of Lactobacillus acidophilus in quinoa extract, but Lactobacillus reuteri exhibited higher proteolytic activity, more ability to produce antioxidant peptides and also release phenolic compounds during the fermentation process.Simultaneous use of the two bacteria did not intensify the proteolytic activity and antioxidant activity of peptides, and the greatest increase in acidity, proteolysis, and antioxidant activity occurred in the first 24 hours of fermentation. Fermented extracts showed higher ABTS radical inhibitory activity than DPPH radical inhibition, indicating the hydrophilic nature of most produced antioxidant compounds. The highest levels of antioxidant activity were observed in samples fermented by Lactobacillus reuteri, a combination of Lactobacillus reuteri and Lactobacillus acidophilus (50:50) and Lactobacillus acidophilus, respectively. The results showed that fermentation by Lactobacillus reutri has the greatest effect on the production of antioxidant peptides and the release of phenolic compounds. The results of this study confirm the effectiveness of fermentation methods on improving the healing properties of quinoa extract and Lactobacillus reuteri was a more effective bacterium in fermentation and production of antioxidant peptides compared to Lactobacillus acidophilus. Simultaneous use of two bacteria did not increase the intensity of fermentation and did not improve the antioxidant activity compared to single use of each bacteria. Finally, the results of this study showed that fermentation of quinoa extract improves its antioxidant properties and has the potential to be used as a fermented beverage.

کلیدواژه‌ها [English]

• Antioxidant activity
• Fermentation
• Lactobacillus reuteri
• Lactobacillus acidophilus
• Quinoa extract

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