期刊文献

Biotransformation of citrus fruits phenolic profiles by mixed probiotics in vitro anaerobic fermentation 收藏

混合益生菌在体外厌氧发酵中通过混合益生菌对柑橘类水果的生物转化

原文求助发布源

作者

Rongxue Tang[a];Haifei Yu[a];Mingge Qi[a];Xiaofeng Yuan[a];Zheng Ruan[a];Chongyi Hu[b];Min Xiao[c];Yanwen Xue[a];Yanbin Yao[d];Qing Liu[e]

作者单位

[a]State Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang, 330047, ChinaState Key Laboratory of Food Science and Technology, Nanchang Key Laboratory of Fruits and Vegetables Nutrition and Processing, Institute of Nutrition and School of Food Science, Nanchang University, Nanchang, 330047, China[b]Jiangxi Food Inspection and Testing Research, Nanchang, 330001, ChinaJiangxi Food Inspection and Testing Research, Nanchang, 330001, China[c]Jinggangshan Agricultural Science and Technology Park Management Committee, Jian, 343000, ChinaJinggangshan Agricultural Science and Technology Park Management Committee, Jian, 343000, China[d]Freeze-dried Food Processing Engineering Technology Research Center, Jian, 343000, ChinaFreeze-dried Food Processing Engineering Technology Research Center, Jian, 343000, China[e]Shanghai Ab, Sciex Analytical Instrument Trading Co. Ltd, Shanghai, 200235, ChinaShanghai Ab, Sciex Analytical Instrument Trading Co. Ltd, Shanghai, 200235, China

关键词

Microbial derivative;Phenolic compound;Anaerobic fermentation;Lactic acid bacteria;Citrus fruits;

关键词译文

微生物衍生物；酚类化合物；厌氧发酵；乳酸菌；柑橘类水果；

发布日期

15 April 2022

DOI

10.1016/j.lwt.2022.113087

来源信息

LWT - Food Science and Technology ISSN：0023-6438, 2022年, 160卷

摘要

Citrus fruits (CFs) were abundant in polyphenols (PPs). This study aimed to assess the effect of mixed lactic acid anaerobic fermentation-based biotransformation on CFs phenolic profiles and antioxidant activity. Citrus PPs were metabolized into small molecular phenolics. Moreover, the total SCFAs, acetic acid and butyric acid were remarkably increased in CFs supernatant (p < 0.05), and the populations of Lactobacillus bulgaricus and Lactobacillus acidophilus significantly increased (p < 0.05). Finally, fermented CFs exhibited strong antioxidant activity by reducing ROS fluorescence intensity induced by lipopolysaccharide and increasing mitochondrial membrane potential in Caco-2 cells. These findings indicate that citrus PPs microbial derivatives could act as key active ingredients in functional foods.

摘要译文

多酚（PPS）中柑橘类水果（CFS）丰富。这项研究旨在评估混合乳酸厌氧发酵对CFS酚类谱和抗氧化活性的影响。将柑橘PPS代谢为小分子酚类。此外，CFS上清液中的总SCFA，乙酸和丁酸明显增加（P <0.05），保加利亚乳杆菌和嗜酸乳杆菌的种群显着增加（P <0.05）。最后，发酵的CFS通过降低脂多糖诱导的ROS荧光强度和CACO-2细胞中线粒体膜的增加而表现出很强的抗氧化活性。这些发现表明，柑橘PPS微生物衍生物可以充当功能性食品中的关键活性成分。

Rongxue Tang[a];Haifei Yu[a];Mingge Qi[a];Xiaofeng Yuan[a];Zheng Ruan[a];Chongyi Hu[b];Min Xiao[c];Yanwen Xue[a];Yanbin Yao[d];Qing Liu[e]. Biotransformation of citrus fruits phenolic profiles by mixed probiotics in vitro anaerobic fermentation[J]. LWT - Food Science and Technology, 2022,160