Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Res Int. 2022 Jul;157:111325. doi: 10.1016/j.foodres.2022.111325. Epub 2022 May 2.
Although pickled chayote is a favorite Chinese fermented vegetable with high nutritional values, little is known about its bioactive compounds and antioxidant activities. In the work, changes of phenolic components and antioxidant activities in pickled chayote during 90 days' natural fermentation period were investigated. The results revealed a total of 15 phenolics were positively or tentatively recognized and quantified in pickled chayote. Among these phenolics, flavonoid aglycones (i.e., luteolin, apigenin, diosmetin, and isorhamnetin) significantly increased during fermentation (p < 0.05). In addition, total phenolic content, total flavonoid content, and antioxidant activities (ABTS and DPPH assays) were detected with the highest values in pickled chayote at the late stage of fermentation (56 - 90 days). Furthermore, pickled chayote could protect HepG-2 cells against HO-caused oxidative damage by the reduction of reactive oxygen species generation and the promotion of innate antioxidant defense system (p < 0.05). Correlation analysis showed that 8 phenolic compounds were highly associated with the increase of extracellular and intracellular antioxidant activities. Besides, Lactobacillus alimentarius and Lactobacillus futsaii could increase the content of apigenin derivatives and Pichia membranifaciens could promote the production of flavonoid aglycones. In general, fermentation is an effective approach to enhance antioxidant potentials of pickled chayote and thereby increasing its functional values.
虽然腌佛手瓜是一种深受中国人喜爱的高营养价值发酵蔬菜，但对其生物活性化合物和抗氧化活性知之甚少。在这项工作中，研究了 90 天自然发酵过程中腌佛手瓜中酚类成分和抗氧化活性的变化。结果表明，在腌佛手瓜中总共鉴定和定量了 15 种酚类物质。在这些酚类物质中，类黄酮苷元（即木樨草素、芹菜素、香叶木素和异鼠李素）在发酵过程中显著增加（p<0.05）。此外，在发酵后期（56-90 天），腌佛手瓜的总酚含量、总黄酮含量和抗氧化活性（ABTS 和 DPPH 测定）最高。此外，腌佛手瓜可以通过减少活性氧的产生和促进先天抗氧化防御系统来保护 HepG-2 细胞免受 HO 引起的氧化损伤（p<0.05）。相关性分析表明，有 8 种酚类化合物与细胞外和细胞内抗氧化活性的增加高度相关。此外，植物乳杆菌和发酵乳杆菌可以增加芹菜素衍生物的含量，而膜毕赤酵母可以促进类黄酮苷元的产生。总的来说，发酵是一种提高腌佛手瓜抗氧化潜力的有效方法，从而增加其功能价值。
