Wang Fu, Chen Lin, Chen Shiwei, Chen Hongping, Liu Youping
Department of Pharmacy Standardization Education Ministry Key Laboratory of Traditional Chinese Medicine Chengdu University of TCM Chengdu China.
Food & Drugs Authority of Nanchong Nanchong China.
Food Sci Nutr. 2020 Dec 4;9(2):855-865. doi: 10.1002/fsn3.2049. eCollection 2021 Feb.
(PCR), the mature fruit peel of and its different cultivars, is an important citrus by-product with beneficial health and nutritive properties. However, due to the lack of value-added methods for its development and utilization, a large amount of PCR is discarded or wasted. To explore a possibly more effective method to utilize PCR, we compared the chemical and biological differences before (CK) and after (CP) microbial transformation of PCR by . UPLC-ESI-MS/MS, HPLC, and LC-MS methods were used to compare the chemical profiles of CK and CP. The results demonstrated that microbial biotransformation by could transform flavonoid compounds by utilizing the carbohydrate and amino acid nutrients in PCR. This could also promote the accumulation of polyhydroxyflavones compounds in CP. The antioxidant assay demonstrated that CP had significantly greater free radical-scavenging activity than CK. The higher antioxidant activity of CP may result from the high level of flavonoids with associated phenolic hydroxyl groups. Microbial biotransformation is an effective method for improving the antioxidant capacity of PCR and may be effective and useful in other natural product situations.
（PCR），即[具体植物名称]及其不同品种的成熟果皮，是一种具有有益健康和营养特性的重要柑橘类副产品。然而，由于缺乏对其开发利用的增值方法，大量的PCR被丢弃或浪费。为了探索一种可能更有效的利用PCR的方法，我们比较了[微生物名称]对PCR进行微生物转化前后（分别为CK和CP）的化学和生物学差异。采用超高效液相色谱-电喷雾串联质谱（UPLC-ESI-MS/MS）、高效液相色谱（HPLC）和液相色谱-质谱（LC-MS）方法比较CK和CP的化学图谱。结果表明，[微生物名称]进行的微生物生物转化可以利用PCR中的碳水化合物和氨基酸养分转化类黄酮化合物。这也可以促进CP中多羟基黄酮化合物的积累。抗氧化试验表明，CP的自由基清除活性明显高于CK。CP较高的抗氧化活性可能源于具有相关酚羟基的高水平类黄酮。微生物生物转化是提高PCR抗氧化能力的有效方法，在其他天然产物情况下可能也是有效且有用的。
