Chestnuts in Fermented Rice Beverages Increase Metabolite Diversity and Antioxidant Activity While Reducing Cellular Oxidative Damage

• Published in: Foods Vol. 12; no. 1; p. 164
• Main Authors: Zou, Jing, Hu, Yinghong, Li, Kuo, Liu, Yang, Li, Miao, Pan, Xinyuan, Chang, Xuedong
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 28.12.2022; MDPI
• Subjects: Amino acids; antioxidant activity; Antioxidants; Apoptosis; Bacteria; Beverages; Caco-2 cell; Castanea mollissima; Chestnut; Damage; Ethanol; Fermentation; Fermented food; Fermented foods; Flavonoids; Flavor compounds; Flavors; Food; Food science; Free radicals; Functional foods & nutraceuticals; Hydrogen peroxide; Lactic acid; Lactic acid bacteria; lactic acid bacteria beverage; Metabolites; Necrosis; Neutralization; Nutritional aspects; Oxidative stress; Pretreatment; Probiotics; Reactive oxygen species; Reagents; Rice; Scavenging; Sensory evaluation; Substrates; technology; Vegetarianism; VOCs; Volatile compounds; Volatile organic compounds; Volatiles; China; United States > US; technology; chestnut; antioxidant activity; lactic acid bacteria beverage; Caco-2 cell
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods12010164

Foods containing chestnuts ( Blume) are relatively uncommon, despite the high nutrient and starch contents and purported health benefits. In this study, we examine the flavor-related metabolites, volatile compounds, and amino acids in a traditional glutinous rice fermented beverage supplemented with chestnuts as a fermentation substrate for lactic acid bacteria (LAB). Changes in antioxidant activity towards free radicals and effects on cellular oxidative stress are compared between beverages with or without chestnuts. The fermented chestnut-rice beverage (FCRB) has higher sensory scores and a wider range of volatiles and flavor-related compounds (74 vs. 38 species compounds), but lower amino acid contents, than the traditional fermented glutinous rice beverage (TFRB). In free radical scavenging assays, the FCRB exhibits higher activity than the TFRB in vitro. Furthermore, while neither beverage induces cytotoxity in Caco-2 cells at concentrations up to 2 mg/mL, pretreatment with the FCRB results in lower rates of apoptosis and necrosis and higher overall viability in cells with H O -induced oxidative stress compared to pretreatment with the TFRB. The enhanced reactive oxygen species neutralization in vitro and protection against oxidative damage in cells, coupled with increased diversity of volatiles and flavor-related metabolites of LAB, support the addition of chestnuts to enhance flavor profile and antioxidant properties of fermented functional foods.