School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China.
School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, China; Pan Asia (Jiangmen) Institute of Biological Engineering and Health, Jiangmen 529080, China.
Food Chem. 2024 Jan 30;432:137227. doi: 10.1016/j.foodchem.2023.137227. Epub 2023 Aug 24.
A co-fermentation strategy was explored to rapidly improve the characteristic components and quality of Pericarpium Citri Reticulatae (PCR) using Monascus anka and Saccharomyces cerevisiae, and the enzymatic mechanism was investigated. The results showed that the free flavonoid content of fermented PCR was 48.12% higher than that of unfermented PCR after 12 days of co-fermentation, resulting in stronger antioxidant activity. d-Limonene, γ-terpinene, proline (Pro), arginine (Arg), and serine (Ser) contributed the most to the flavors of citrus, herb, and sweet citrus based on odor and taste activity value analysis. Metabolomics and multivariate statistics showed that 55 components were differentially metabolized during co-fermentation, and ten metabolic pathways were closely related to metabolism. Furthermore, five hydrolases participated in the release and conversion of the active ingredients. This study provides an effective processing method for PCR and is conducive to the development of new PCR functional health foods.
采用红曲霉和酿酒酵母协同发酵策略，快速提高陈皮特征成分和品质，并探讨其酶解机制。结果表明，协同发酵 12 d 后，发酵陈皮的游离黄酮含量比未发酵陈皮提高了 48.12%，抗氧化活性显著增强。基于气味活度值和滋味活度值分析，d-柠檬烯、γ-萜品烯、脯氨酸（Pro）、精氨酸（Arg）和丝氨酸（Ser）对陈皮的柑橘、草药和甜橙风味贡献最大。代谢组学和多元统计分析表明，协同发酵过程中差异代谢了 55 种成分，其中 10 条代谢途径与代谢密切相关。此外，有 5 种水解酶参与了活性成分的释放和转化。该研究为陈皮提供了一种有效的加工方法，有利于开发新型陈皮功能性保健食品。
