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标题：Volatilome and Bioaccessible Phenolics Profiles in Lab-Scale Fermented Bee Pollen
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作者：Pasquale Filannino ; Raffaella Di Cagno ; Giuseppe Gambacorta 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：2
页码：286
DOI：10.3390/foods10020286
出版社：MDPI Publishing
摘要：Bee-collected pollen (BCP) is currently receiving increasing attention as a dietary supplement for humans. In order to increase the accessibility of nutrients for intestinal absorption, several biotechnological solutions have been proposed for BCP processing, with fermentation as one of the most attractive. The present study used an integrated metabolomic approach to investigate how the use of starter cultures may affect the volatilome and the profile of bioaccessible phenolics of fermented BCP. BCP fermented with selected microbial starters (Started-BCP) was compared to spontaneously fermented BCP (Unstarted-BCP) and to unprocessed raw BCP (Raw-BCP). Fermentation significantly increased the amount of volatile compounds (VOC) in both Unstarted- and Started-BCP, as well as modifying the relative proportions among the chemical groups. Volatile free fatty acids were the predominant VOC in Unstarted-BCP. Started-BCP was differentiated by the highest levels of esters and alcohols, although volatile free fatty acids were always prevailing. The profile of the VOC was dependent on the type of fermentation, which was attributable to the selected Apilactobacillus kunkeei and Hanseniaspora uvarum strains used as starters, or to the variety of yeasts and bacteria naturally associated to the BCP. Started-BCP and, to a lesser extent, Unstarted-BCP resulted in increased bioaccessible phenolics, which included microbial derivatives of phenolic acids metabolism.
关键词：pollen; fermentation; lactic acid bacteria; volatile compounds; phenolics; flavonoids pollen ; fermentation ; lactic acid bacteria ; volatile compounds ; phenolics ; flavonoids