کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10154405 | 1666296 | 2019 | 29 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
In vitro investigation of bioactivities of solid-state fermented lupin, quinoa and wheat using Lactobacillus spp.
ترجمه فارسی عنوان
بررسی فعالیت زیستی لوپین، کوینو و گندم تخمیر شده با استفاده از لاکتوباسیلوس در شرایط آزمایشگاهی
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
This study is an in-vitro investigation of the health-promoting properties of fermented whole-grain lupin, quinoa and wheat, using 72â¯h solid-state fermentation by Lactobacillus reuteri K777 and Lb. plantarum K779. Antiproliferative activity against Caco-2 and MCF-7 cancer cell lines (tumour cell lines of intestinal and mammary origin, respectively) was investigated, as well as α-amylase and α-glucosidase inhibition, antihypertensive, antioxidant and proteolytic activities. ABTS antioxidant activities of fermented lupin (FL, 55% w/v), quinoa (FQ, 55% w/v) and wheat (FW, 55% w/v) ranged from â¼12.0% to 55.0%, â¼17.6% to 73.0%, and â¼29.0% to 26.0%, respectively. Lupin, quinoa and wheat fermented by L. plantarum had pronounced antihypertensive activities (â¼85%). The α-glucosidase inhibition in FL was higher than that of FQ and FW. The magnitude of the antiproliferative activities of FL was markedly greater (pâ¯<â¯0.05) than of FQ and FW by approximately three-fold and two-folds against Caco-2 and MCF-7 cell lines, respectively.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 275, 1 March 2019, Pages 50-58
Journal: Food Chemistry - Volume 275, 1 March 2019, Pages 50-58
نویسندگان
Mutamed Ayyash, Stuart K. Johnson, Shao-Quan Liu, Nouf Mesmari, Shaikhah Dahmani, Ayesha S Al Dhaheri, Jaleel Kizhakkayil,