Tang Shuying, Luo Nan, Zeng Qingzhu, Dong Lihong, Zhang Ruifen, He Shan, Nag Anindya, Huang Fei, Su Dongxiao
School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, P.R. China.
Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, P.R. China.
Food Funct. 2023 Aug 14;14(16):7672-7681. doi: 10.1039/d3fo01668d.
Lychee pulp phenolics possess excellent biological activities, however, changes in phenolic substances after microbial treatments are unknown. Herein, lychee pulp was fermented by , and a mixed strain of the two, followed by an investigation of the products' colonic fermentation. In comparison to single-strain fermentation, mixed-strain fermentation significantly increased catechin and quercetin. In addition, lychee phenolics fermented by mixed strains were more conducive to the growth of gut microbiota. The results of HPLC-DAD showed that colonic fermentation further promoted the release of lychee phenolics. There was a notable increase in the content of gallic acid and quercetin, while multiple phenolics were degraded. Quercetin-3--rutinose-7--α-L-rhamnoside (QRR) and rutin were catabolized into quercetin by gut microbiota, and 4-hydroxybenzoic acid was produced from the metabolism of QRR and procyanidin B2. Lychee phenolics fermented by mixed lactic acid bacteria were easily metabolized and transformed by gut microbiota. These findings indicate that lychee pulp fermented by mixed lactic acid bacteria possesses probiotic potential, which is of great significance for the development of functional probiotic products.
荔枝果肉酚类物质具有优异的生物活性，然而，微生物处理后酚类物质的变化尚不清楚。在此，荔枝果肉分别用[具体菌种1]、[具体菌种2]以及两者的混合菌株进行发酵，随后对产物的结肠发酵进行研究。与单菌株发酵相比，混合菌株发酵显著增加了儿茶素和槲皮素的含量。此外，混合菌株发酵的荔枝酚类物质更有利于肠道微生物群的生长。高效液相色谱 - 二极管阵列检测（HPLC - DAD）结果表明，结肠发酵进一步促进了荔枝酚类物质的释放。没食子酸和槲皮素的含量显著增加，同时多种酚类物质被降解。槲皮素 - 3 - [具体糖基1] - 7 - [具体糖基2] - α - L - 鼠李糖苷（QRR）和芦丁被肠道微生物群分解代谢为槲皮素，并且4 - 羟基苯甲酸由QRR和原花青素B2的代谢产生。混合乳酸菌发酵的荔枝酚类物质易于被肠道微生物群代谢和转化。这些发现表明，混合乳酸菌发酵的荔枝果肉具有益生菌潜力，这对功能性益生菌产品的开发具有重要意义。
