School of Biological Food and Environment, Hefei University, Hefei, P. R. China.
College of Food Science and Engineering, Jilin Agricultural University, Changchun, P. R. China.
J Food Sci. 2023 Jun;88(6):2679-2692. doi: 10.1111/1750-3841.16604. Epub 2023 May 18.
The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%-79.4% and 7.6%-84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B , protocatechuic acid, p-hydroxybenzaldehyde, rutin, and kaempferol through 30 h fermentation exceeded 189%-622%, 13.8%-191%, 55.6%-100%, 48.5%-129%, and 120%-325%, respectively. However, the contents of catechin, procyanidin B , and ferulic acid decreased with fermentation. Overall, L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33 strains may be suitable for producing fermented quinoa probiotic beverages. L. acidophilus NCIB1899 was superior for fermentation to L. casei CRL431 and L. paracasei LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (p < 0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively. PRACTICAL APPLICATION: In this study, different LAB (L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the L. acidophilus NCIB1899 strain has the highest fermentation metabolic capacity.
乳酸菌（LAB）发酵在生产益生菌饮料中的应用是一种常见的方法，可以改变这些饮料的与健康相关的功能特性和植物化学物质含量。本研究评估了嗜酸乳杆菌 NCIB1899、干酪乳杆菌 CRL431 和副干酪乳杆菌 LP33 发酵对不同颜色种皮藜麦的溶剂可提取（游离）和细胞壁结合（结合）部分的总酚含量（PCs）、类黄酮含量（FCs）、酚类谱和抗氧化能力的影响。与未发酵的饮料相比，LAB 发酵使游离 PCs 和游离 FCs 分别增加了 15.7%-79.4%和 7.6%-84.3%。发酵黑和红藜麦汁中的结合 PCs 增加，而结合 FCs 减少。通过 30 小时发酵，原花青素 B、原儿茶酸、对羟基苯甲醛、芦丁和山柰酚的增量分别超过 189%-622%、13.8%-191%、55.6%-100%、48.5%-129%和 120%-325%。然而，儿茶素、原花青素 B 和阿魏酸的含量随着发酵而降低。总体而言，嗜酸乳杆菌 NCIB1899、干酪乳杆菌 CRL431 和副干酪乳杆菌 LP33 菌株可能适合生产发酵藜麦益生菌饮料。与干酪乳杆菌 CRL431 和副干酪乳杆菌 LP33 相比，嗜酸乳杆菌 NCIB1899 更适合发酵。红藜麦和黑藜麦的总（游离和结合之和）PC 和 FC 浓度以及抗氧化能力明显高于白藜麦（p<0.05），因为它们分别含有更高浓度的原花青素和多酚。 实用程序：在这项研究中，不同的 LAB（嗜酸乳杆菌 NCIB1899、干酪乳杆菌 CRL431 和副干酪乳杆菌 LP33）被单独接种到藜麦的水溶液中，以发酵益生菌饮料，并比较 LAB 菌株对非营养性植物化学物质（酚类化合物）的代谢能力。我们观察到 LAB 发酵大大提高了藜麦的酚类和抗氧化活性。比较表明，嗜酸乳杆菌 NCIB1899 菌株具有最高的发酵代谢能力。
