Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1

Yu Xiao; Xing Wu; Xinshuo Yao; Yulian Chen; Chi-Tang Ho; Cheng He; Zongjun Li; Yuanliang Wang

doi:10.1016/j.foodres.2021.110262

Metabolite profiling, antioxidant and α-glucosidase inhibitory activities of buckwheat processed by solid-state fermentation with Eurotium cristatum YL-1

Food Res Int. 2021 May:143:110262. doi: 10.1016/j.foodres.2021.110262. Epub 2021 Mar 5.

Authors

Yu Xiao¹, Xing Wu², Xinshuo Yao², Yulian Chen³, Chi-Tang Ho⁴, Cheng He², Zongjun Li⁵, Yuanliang Wang⁶

Affiliations

¹ College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: xiaoyu@hunau.edu.cn.
² College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
³ College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
⁴ Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
⁵ College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
⁶ College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, China. Electronic address: wangyuanliang@hunau.edu.cn.

PMID: 33992363
DOI: 10.1016/j.foodres.2021.110262

Abstract

Buckwheat was processed by solid-state fermentation (SSF) with the probiotic fungal strain Eurotium cristatum YL-1. The effects of SSF on the phytochemical content, as well as the antioxidant and α-glucosidase inhibitory activities, on buckwheat were revealed. Metabolite differences between non-fermented buckwheat (BW) and E. cristatum fermented buckwheat (FBW) were investigated by LC-MS/MS-based untargeted metabolomics. Results showed that 103 and 68 metabolites remarkably differed between BW and FBW in positive and negative ionization modes, respectively. Most phenolic compounds and alkaloids were significantly up-regulated during SSF. Hydrolytic enzymes (i.e., β-glucosidase, α-amylase, protease, and cellulase) were produced by the filamentous fungus E. cristatum during SSF. In vitro spectrophotometric assays demonstrated that the total phenolics content, ferric reducing antioxidant power, reducing power, scavenging activities of DPPH radical and ABTS⁺, and α-glucosidase inhibitory activity of buckwheat were considerably enhanced after processing by SSF with E. cristatum. Additionally, solvents with different polarities significantly influenced the antioxidant and α-glucosidase inhibitory activities of buckwheat extracts. Our study indicated that processing by SSF with E. cristatum can greatly improve the phytochemical components of buckwheat and consequently contribute to its antioxidant and α-glucosidase inhibitory activities. SSF with E. cristatum is an innovative method for enhancing the health-promoting components and bioactivities of buckwheat.

Keywords: Bioactivity enhancement; Differential compounds; Fermented food; Hydrolytic enzymes; Metabolites.

Publication types

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

MeSH terms

Antioxidants
Aspergillus
Chromatography, Liquid
Eurotium*
Fagopyrum*
Fermentation
Tandem Mass Spectrometry
alpha-Glucosidases / metabolism

Substances

Antioxidants
alpha-Glucosidases

Supplementary concepts

Aspergillus cristatus