Yuan Yuan,Shun Zhong,Zeyuan Deng,Guangyan Li,Jinwu Zhang,Hongyan Li
The nutrient digestion, absorption and biological activity of bee pollen may be limited due to the complex pollen wall. Here, the effect of superfine grinding technology on the release of nutrients from bee pollen were investigated, and their antioxidant activities and in vitro digestion were explored in this study. Results showed that the content of nutrients in bee pollen increased after wall disruption. Among them, fat content increased by 22.55 %–8.31 %, protein content increased by 0.54 %–4.91 %, starch content increased by 36.31 %–48.64 %, soluble sugar content increased by 20.57 %–29.67 %, total phenolic acid content increased by 11.73 %–86.98 % and total flavonoids content increased by 14.29 %–24.79 %. At the same time, the antioxidant activity increased by 14.84 %–46.00 %. Furthermore, the active components such as phenolic compounds in the wall-disruption bee pollen were more readily to be released during the in vitro digestion, and easier to be absorbed because of their higher bioaccessibility. Antioxidant activities during in vitro digestion were also improved in wall-disruption bee pollen. These findings provide evidence that bee pollen wall disruption was suggested, thus, it is more conducive to exerting the value of bee pollen in functional foods.
Peng Zhang,Lan-Yi Lu,Shuang-Yan Liao,Gui-Ting Xu,Xin-Yi Liu,Zhang-Li Hu,Ying Xu,Li-Yan Wang
The microalgae Haematococcus pluvialis is a commercial source of natural astaxanthin. However, mature cells develop rigid three-layer wall structures and a repulsive odor. This study applied a liquid static fermentation system to screen hydrolyzing microorganisms for cell wall hydrolysis. Baijiu jiuqu and Gutian hongqu were found to have promising potential for application. The fermentation using 2% baijiu jiuqu and 2% glucose for pre-activation achieved comparable recovery of carotenoids to homogenizer disruption methods and produced stable fragrance which may be attributed to ethyl octanoate, hexyl formate, and phenethyl butyrate, as revealed by gas chromatography-mass spectrometry analysis. The abundance of astaxanthin molecules was slightly affected by fermentation with fold change < 2, while molecules with higher fold change (>10) were mainly carbohydrates, lipids, and steroids proving the safety of the fermentation. This study provides a new scheme for the biorefining of Haematococcus. pluvialis , potentially contributing to the industrial production of natural astaxanthin.
Bingquan Chu,Weiyi Jin,Cheng Feng,Xiaohua Cui,Lin Gan,Guanghua He,Gongnian Xiao,Genxiang Mao
The bioactive molecules of Dendrobium officinale , an edible medicinal plant native to China, comprise mainly polysaccharides, which exhibit diverse physiological activities. However, the rigid cell wall structure of D. officinale hinders their efficient release. Steam explosion (SE) is an effective pretreatment technology for disrupting the cell walls of raw materials. In this study, the effects of SE at severity factors (SF) of 3.50 and 3.91 on the yield of D. officinale polysaccharides were evaluated. Additionally, the structural features, chemical composition, and antioxidative activities of polysaccharides from SE-treated D. officinale (SEDOPs) before and after in vitro digestion were analyzed. Compared with the untreated group (DOP), the SE-treated samples exhibited enhanced polysaccharide release rates. Additionally, SEDOP 3.50 was significantly purer and had a higher uronic acid content than that of DOP. SE treatment also reduced molecular weights of the polysaccharides. Mannose and glucose were identified as the predominant monosaccharides, with SE altering their molar ratios. Structurally, the SEDOPs developed porous architectures while their primary structures remained preserved. Their triple-helical conformations were disrupted following intestinal digestion. Furthermore, SE treatment enhanced their antioxidative capacities, with SEDOP 3.50 consistently exhibiting the highest uronic acid content and strongest antioxidative activity throughout the digestion process.
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