Li Jing, Zhao Wenting, Pan Xin, Lao Fei, Liao Xiaojun, Shi Yong, Wu Jihong
College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
Beijing Academy of Agricultural and Forestry Sciences, Beijing 100089, China.
Food Chem X. 2022 Jan 17;13:100214. doi: 10.1016/j.fochx.2022.100214. eCollection 2022 Mar 30.
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. exhibited a high growth capacity in jujube puree, and significantly ( < 0.05) increased the total phenolics content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power after 48 h fermentation, while 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was decreased. 12 differentially metabolized polyphenols were identified in fermented jujube puree. Upregulated phenolics exhibited a positive correlation with DPPH radical-scavenging ability and reducing power. This work demonstrated that fermentation can be an effective method with great practical application potential to improve the antioxidant activity in jujube puree by modifying the phenolic compositional quantity and quality.
为研究乳酸菌发酵对枣生物活性的影响，用其对枣泥进行发酵。分析了活菌数、理化性质、酚类物质谱和抗氧化能力，并研究了它们之间的相关性。在枣泥中表现出较高的生长能力，发酵48小时后，显著（P<0.05）提高了总酚含量、2,2-二苯基-1-苦基肼（DPPH）清除活性和还原能力，而2,2'-偶氮二异丁基脒二盐酸盐（ABTS）清除活性降低。在发酵枣泥中鉴定出12种差异代谢的多酚。上调的酚类物质与DPPH自由基清除能力和还原能力呈正相关。这项工作表明，发酵可以通过改变酚类物质的组成数量和质量，成为提高枣泥抗氧化活性的一种具有巨大实际应用潜力的有效方法。
