发酵对辣木叶营养成分及抗氧化性的影响

Fermentation is a common food processing method that can degrade the macromolecular substance in the raw material or produce some beneficial metabolites. Moringa oleifera leaves are rich in protein, minerals, vitamins and other nutrients, it also contains significant amounts of physiological functions of plant compounds, but the combination of protein and polyphenols will affect the body\'s digestion and absorption of protein. The pre-treated Moringa oleifera leaf pulp was fermented by high-yielding protease Bacillus sp. Y-6 to improve the nutritional value and the efficacy of bioactive substances. Based on the pretreatment of Moringa oleifera leaf, the study investigated the dissolution of protein and gamma-aminobutyric acid (GABA) and other nutrients in the slurry before and after fermentation. The results showed that compared with the pre-fermentation, the protein dissolution rate increased by 19.30%, GABA content of dissolution was a statistically significant 42.90-fold increase. The anti-oxidative activity in vitro before and after fermentation was analyzed by FRAP and ORAC methods. In addition, the cellular anti-oxidative capacity (CAA) of HT-29 human colon adenocarcinoma cells was also studied. The results of three kinds of antioxidant activity showed consistent: extract> fermentation broth. Correlation analysis revealed that flavonoids play a major antioxidant role (p <0.05) compared to polyphenols and GABA.