Czyżowska Agata, Kucharska Alicja Z, Nowak Agnieszka, Sokół-Łętowska Anna, Motyl Ilona, Piórecki Narcyz
Department of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 171/173, Lodz, Poland.
Department of Fruit Vegetable and Cereals Technology, Wrocław University of Environmental and Life Sciences, Chełmońskiego 37/41, 51-630 Wrocław, Poland.
J Food Sci Technol. 2017 Aug;54(9):2936-2946. doi: 10.1007/s13197-017-2732-3. Epub 2017 Jun 16.
This study examines the influence of lactic acid fermentation on iridoid and polyphenolic compounds in unripe L. fruits. Fermentation was carried out at room temperature over 6 weeks. Eight versions of the fermentation process were conducted: with inoculation by microflora isolated from black olives, 18 M, 0919, 920, 0900, 0908, and spontaneous fermentation with and without summer savory (). The polyphenolic compounds, iridoids and antioxidant activities were examined in the products obtained. After fermentation, the polyphenols detected were: gallic acid and one of its derivatives, protocatechuic and ellagic acids, neochlorogenic and chlorogenic acids, and a chlorogenic acid derivative. Loganic acid and cornuside were found to be present in both the fermented fruits and the brines. The tested microorganisms produced varying amounts of lactic acid and had varying degrees of impact on the content of biologically active compounds. 908 proved to be the most effective strain. Unripe cornelian cherries fermented with probiotic strains could be used as an innovative pro-health product.
本研究考察了乳酸发酵对未成熟欧洲山茱萸果实中环烯醚萜和多酚类化合物的影响。发酵在室温下进行6周。进行了8种发酵过程：接种从黑橄榄中分离的微生物菌群、18M、0919、920、0900、0908，以及添加和不添加夏香薄荷的自然发酵。对所得产品中的多酚类化合物、环烯醚萜和抗氧化活性进行了检测。发酵后检测到的多酚有：没食子酸及其一种衍生物、原儿茶酸和鞣花酸、新绿原酸和绿原酸，以及一种绿原酸衍生物。在发酵果实和卤汁中均发现了马钱子酸和山茱萸苷。测试的微生物产生了不同量的乳酸，对生物活性化合物的含量有不同程度的影响。结果证明0908是最有效的菌株。用益生菌菌株发酵的未成熟欧洲山茱萸果实可作为一种创新的有益健康产品。
