通过酵母发酵开发富含阿马多里化合物的功能性马赛葡萄酒
Jiachuan Yang1, Liling Wang1, Yuelin Li1
1Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, College of Food Science and Engineering/Production, Tarim University, Alar 843300, China.
Foods (Basel, Switzerland)
|October 29, 2025
概括
这项研究使用特定酵母优化了Msalais生产,增加了有益的阿马多里化合物并增强了抗氧化活性. 与传统版本相比,新的Msalais表现出更好的质量.
科学领域:
- 食品科学 食品科学 食品科学
- 发酵技术的发酵技术
- 生物化学 生物化学
背景情况:
- 来自霍坦红葡萄汁的葡萄酒Msalais涉及沸和发酵.
- 沸期间的梅拉德反应产生阿马多里化合物,这些化合物以抗氧化和抗高血压等生理益处而闻名.
- 传统的Msalais发酵缺乏优化,可能会限制Amadori化合物含量和相关的健康益处.
研究的目的:
- 通过受控的酵母发酵来开发具有增强阿马多里化合物水平的Msalais.
- 确定最佳的发酵参数,以最大限度地提高阿马多里化合物生产.
- 为了评估阿马多里化合物增加对Msalais抗氧化特性的影响.
主要方法:
- 使用特定的酵母,Saccharomyces cerevisiae Y4和Wickerhamomyces anomalus Y2,进行发酵.
- 采用响应表面方法来优化发酵参数:温度 (28°C),时间 (14天),接种 (2%),酵母比率 (2:1).
- 使用HPLC-ELSD量化阿马多里化合物 (Fru-Pro,Fru-Asp),并通过DPPH,ABTS和总氧基吸收能力测定评估抗氧化活性.
主要成果:
- 在最佳的发酵过程中,与商业Msalais相比,Fru-Pro (0.2867g/L) 和Fru-Asp (0.0203g/L) 的含量显著更高.
- 通过DPPH,ABTS和总氧基吸收能力测量的抗氧化活性在优化的Msalais中得到了显著的改善.
- 优化的Msalais与商用Msalais相比,表现出优越的自由基清除能力.
结论:
- 特定的酵母发酵显著提高了Msalais中的阿马多里化合物含量和抗氧化能力.
- 优化的发酵过程提供了一种可靠的方法来生产高质量的Msalais,富含有益化合物.
- 这项研究为工业规模生产和通过有针对性的发酵策略提高Msalais的质量提供了基础.
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