Department of Food and Drug, University of Parma, 43124 Parma, Italy.
Food Chem. 2019 Mar 15;276:692-699. doi: 10.1016/j.foodchem.2018.10.046. Epub 2018 Oct 10.
In this study, ten strains of Lactobacillus were used to assess the in vitro metabolism of elderberry juice polyphenols. Total polyphenolic compounds increased after starter addition, especially with three L. rhamnosus and one L. plantarum strains, of dairy origin: quercetin-3-O-rutinoside was the most abundant compound (from 39.02 ± 5.28 to 127.56 ± 11.34 µg/mL) and hydroxycinnamic acids, flavonols and anthocyanins reached the highest amounts. When L. plantarum were used phenyllactic acids presented a value of 7.05 ± 2.38 µg/mL, while in the other samples it was around 5.56 ± 1.65 µg/mL. Hydroxycinnamic and hydroxybenzoic acids were subjected to lactic acid bacteria metabolism: caffeic and protocatechuic acids were consumed during fermentation while dihydrocaffeic acid and catechol were produced. Anthocyanins increased in a strain-specific way. So, by this study we highlighted that dairy strains can produced (phenyllactic acids), modified (hydroxycinnamic acids) or increased (flavonols glycosides and anthocyanins) phenolic compounds.
在这项研究中，使用了十种乳酸菌来评估接骨木莓汁多酚的体外代谢。添加起始菌后，总多酚化合物增加，特别是三种来源于乳制品的乳杆菌（鼠李糖乳杆菌和植物乳杆菌）：槲皮素-3-O-芸香糖苷是最丰富的化合物（从 39.02 ± 5.28 增加到 127.56 ± 11.34 µg/mL），并且羟基肉桂酸、类黄酮和花青素的含量达到最高。当使用植物乳杆菌时，苯乳酸的含量为 7.05 ± 2.38 µg/mL，而在其他样品中约为 5.56 ± 1.65 µg/mL。羟基肉桂酸和羟基苯甲酸受到乳酸菌代谢的影响：在发酵过程中消耗了咖啡酸和原儿茶酸，而产生了二羟基咖啡酸和儿茶酚。花色苷以菌株特异性的方式增加。因此，通过这项研究，我们强调了乳制品菌株可以产生（苯乳酸）、修饰（羟基肉桂酸）或增加（类黄酮糖苷和花色苷）酚类化合物。
