In Vitro Gastrointestinal Digestibility and Antioxidant Activity of Fermented Millet
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Abstract:
Taking millet (sour meat’s excipient) as the research object, the changes of postprandial glucose as well as the digestibility, particle size and antioxidant activity of millet during the simulated gastrointestinal digestion were analyzed. The results showed that with the prolongation of postprandial time, the blood glucose level first increased within 0~30 min, then decreased rapidly after 30 min. The postprandial blood glucose level after 240 min was basically stable (22.79 dl/mg, which was insignificantly (p>0.05) different from the blood glucose level at 23.42 dl/mg after 300 min. With the progress of digestion of the sample through the oral cavity, stomach and small intestine, the particle size of the product decreased gradually, whilst the digestibility of protein and fat increased gradually (the digestion rate of protein was 69.45% and digestion rate of fat was 29.88% when the digestion reached the gastrointestinal stage). In the antioxidant tests, the contents of polyphenols and polypeptides increased significantly with the progress of digestion (p<0.05), with the highest content of polyphenols as 6.06 mg/100 g, and the highest content of polypeptides as 5.21 mg/mL. The antioxidant capacity increased gradually with the progress of digestion. The maximum scavenging rates of OH radical, DPPH radical and ABTS radical in the digestive juice were 81.63%, 78.12% and 7.62%, respectively.protein and fat digestion rates, while having higher polyphenol and polypeptide contents and antioxidant activities (OH, DPPH and ABTS radical scavenging rates). These results provide a basis for the development of millet fermented products, and further studies are needed on the nutrition and health of millet fermented products.
