谷物,大和果具有抗氧化作用的质量和数量代谢物比较
Hyun-Ji Tak1, Sowon Yang1, So-Young Kim2
1Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea.
Antioxidants (Basel, Switzerland)
|August 28, 2025
概括
不同的发酵具有独特的健康益处. 谷物,和果具有不同的代谢物概况和生物活性,影响它们的营养价值和味道.
科学领域:
- 食品科学
- 代谢学
- 营养生物化学
背景情况:
- 发酵已被认为有多种健康益处.
- 这些好处因类型和原料而异.
- 了解代谢物差异是解释各种功能的关键.
研究的目的:
- 为了全面比较谷物 (GV), (PV) 和果 (AV) 的代谢物概况.
- 识别主要代谢物对味道,风味和生物活性的差异负责.
- 为了阐明原料和成分之间的关系.
主要方法:
- 使用综合的非向和向代谢组分析.
- 用于挥发性和非挥发性化合物的气体染色体飞行时间质谱 (GC-TOF-MS).
- 应用超高性能液体染色学-轨道图-并联质谱和头空固相微提取-GC-TOF-MS进行详细的分析.
主要成果:
- 鉴定出132种代谢物,其中73种非挥发性化合物和40种挥发性化合物在GV,PV和AV中显示出显著的差异.
- 谷物含有丰富的氨基酸,氧脂肪酸,化合物,化物,酸和硫化物,具有显著的抗氧化作用.
- 百合 (PV) 含有丰富的化合物,酒精和,而果 (AV) 则含有丰富的碳水化合物,黄和.
结论:
- 谷物,和果的代谢物概况显著不同,影响它们的感觉特性和健康益处.
- 酸,酸,丁酸,乳酸和氨酸是常见的主要成分,但它们的比例因类型而异.
- 这项研究提供了基于其原材料的发酵的化学多样性.
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