School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China; School of Applied Sciences and Arts, Cape Coast Technical University, P. O. Box AD50, Cape Coast, Ghana.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, PR China.
Food Chem. 2018 Jun 1;250:148-154. doi: 10.1016/j.foodchem.2018.01.009. Epub 2018 Jan 2.
This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic acid fermentation impacted on the color of the juice. Moreover, the study demonstrated that LABs impacted on the phenolic profile of the juice. Syringic acid, cyanidin-3-O-rutinoside and quercetin were the predominant phenolic acid, anthocyanin and flavonol respectively in the lactic-acid-fermented mulberry juice. The degree of radical scavenging activity was species-specific with the L. plantarum fermented juice having the highest radical scavenging activities. The correlation analysis demonstrated that flavonols and anthocyanins were mostly responsible for the increased in 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity while phenolic acids and flavonols were responsible for 2,2-diphenyl-1-picrylhydrazyl scavenging activity and reducing power capacity of the fermented juice.
本研究旨在探讨乳酸菌（LAB）菌株对桑果汁颜色特性、酚类物质组成和抗氧化活性的影响。分别使用植物乳杆菌、嗜酸乳杆菌和副干酪乳杆菌于 37°C 发酵 36 小时，对桑果汁进行发酵。结果表明，乳酸发酵会影响果汁的颜色。此外，研究表明 LAB 会影响果汁的酚类物质组成。桑椹中主要的酚酸、花色苷和类黄酮分别为丁香酸、矢车菊-3-O-芸香糖苷和槲皮素。自由基清除活性具有物种特异性，其中植物乳杆菌发酵的果汁具有最高的自由基清除活性。相关性分析表明，黄酮醇和花色苷主要负责增加 2,2'-偶氮-双（3-乙基苯并噻唑啉-6-磺酸）的清除活性，而酚酸和黄酮醇则负责 2,2-二苯基-1-苦基肼的清除活性和发酵果汁的还原能力。
