Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7

Jingyu Si; Jiayan Xie; Bing Zheng; Jianhua Xie; Yi Chen; Chaoran Yang; Nan Sun; Yuting Wang; Xiaobo Hu; Qiang Yu

doi:10.1016/j.foodres.2023.113319

Release characteristic of bound polyphenols from tea residues insoluble dietary fiber by mixed solid-state fermentation with cellulose degrading strains CZ-6 and CZ-7

Food Res Int. 2023 Nov;173(Pt 1):113319. doi: 10.1016/j.foodres.2023.113319. Epub 2023 Jul 24.

Authors

Jingyu Si¹, Jiayan Xie¹, Bing Zheng¹, Jianhua Xie¹, Yi Chen¹, Chaoran Yang¹, Nan Sun¹, Yuting Wang¹, Xiaobo Hu¹, Qiang Yu²

Affiliations

¹ State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China.
² State Key Laboratory of Food Science and Technology, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, China. Electronic address: yuqiang8612@163.com.

PMID: 37803630
DOI: 10.1016/j.foodres.2023.113319

Abstract

The purpose of this work was to investigate the release characteristic of bound polyphenols (BP) from tea residues insoluble dietary fiber (IDF) by mixed solid-state fermentation (SSF) with cellulose degrading strains CZ-6 and CZ-7. The results implied that cellulase, β-glucosidase and filter paper lyase activities were strongly correlated with the BP content. The scanning electron microscop and fourier transform infrared spectroscopy manifested that the cellulose network of the IDF was decomposed and dissolve, forming more loose fibrous structure. Additionally, 28 polyphenols components were detected and their biotransformation pathways were preliminary speculated. Moreover, the BP obtained by mixed SSF produced prominent inhibitory activities against α-glucosidase and α-amylase, as well as exhibited significant scavenging effects on DPPH^•, ABTS^+• free radicals and ferric reducing antioxidant power. These findings could further promote the utilization of BP from agricultural by-products in a more natural and economical method, CZ-6 and CZ-7 strains provide a new approach to expound the release and conversion of BP.

Keywords: Bound polyphenols; Fermentation strains; Insoluble dietary fiber; Release characteristic; Solid-state fermentation.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cellulose* / chemistry
Dietary Fiber / analysis
Fermentation
Polyphenols*
Tea

Substances

Cellulose
Polyphenols
Dietary Fiber
Tea