Phytochemical profiles and antioxidant activity of fermented barley with<i>Lactiplantibacillus plantarum</i>dy-1
Yansheng Zhao, Xuemei Wu, Chao Wu, Ranhui Meng, Yaoguang Gu, Xiang Xiao
Abstract
ABSTRACTThe phytochemical profiles of fermented barley with Lactiplantibacillus plantarum dy-1 (LFBE) and its antioxidant activity were investigated. Nine components including cinnamaldehyde, homovanillic acid, coumalic acid, quercetin, docosahexaenoic acid methyl ester, gallic acid, cafestol, 6-hydroxycaproic acid, and indole-3-lactic acid were identified by HPLC-MS/MS and evaluated as potential antioxidants in LFBE. DPPH and ABTS scavenging ability, superoxide dismutase (SOD) activity, reactive oxygen species (ROS) level in HepG2 cells, and the cellular antioxidant activity (CAA) were assessed. The results indicated that the nine components showed good radical scavenging capacities, most of them had the abilities of reducing ROS level and promoting SOD activity. In CAA tests, coumalic acid exhibited the highest value (11.51 μmol of QE/100 g), while gallic acid showed the lowest value (3.47 μmol of QE/100 g), which was not consistent with the trend of other evaluations. This study provided a basis for understanding the effects of fermentation on bioactivity of barley.KEYWORDS: Fermentationbarleyantioxidant activityLactiplantibacillus plantarumHepG2 cell Disclosure statementNo potential conflict of interest was reported by the author(s).Supplementary materialSupplemental data for this article can be accessed on the publisher's websiteAdditional informationFundingThis work was supported by the National Natural Science Foundation of China (Grant No. 31701605), Jiangsu Agriculture Science and Technology Innovation Fund (Grant No. CX (20)2036) and Key Research and Development Project of Yangzhou (Grant No. YZ2020043).