College of Food Science and Engineering, Jilin University, 5333 Xi'an Road, Changchun 130062, China.
Changchun City Market Supervision Comprehensive Administrative Law Enforcement Detachment, 1150a-1 Wanfu Road, Changchun 130062, China.
Food Res Int. 2024 Sep;192:114778. doi: 10.1016/j.foodres.2024.114778. Epub 2024 Jul 15.
Fermentation can transform bioactive compounds in food and improve their biological activity. This study aims to explore the transformation of polyphenols in mulberry juice and the improvement of its anti-aging effect. The results demonstrated that Lactobacillus plantarum SC-5 transformed anthocyanin in mulberry juice into more phenolic acids, especially improved 2-hydroxy-3-(4-hydroxyphenyl) propanoic acid from 4.16 ± 0.06 to 10.07 ± 0.03. In the D-gal-induced mouse model, fermented mulberry juice significantly raised the abundance of Bifidobacteriaceae (303.7 %) and Lactobacillaceae (237.2 %) and Short-chain fatty acids (SCFAs) in intestine, further reducing the level of oxidative stress (12.3 %). Meanwhile, the expression of Sirtuin 1 (SIRT1) and Brain-derived neurotrophic factor (BDNF) increased, which protected the integrity of hippocampal tissue. Morris water maze results approved that fermented mulberry juice improved cognitive ability in aging mice (30.3 %). This study provides theoretical support for the view that fermentation is an effective means of developing functional foods.
发酵可以改变食物中的生物活性化合物，提高其生物活性。本研究旨在探索桑果汁中多酚的转化及其抗衰老作用的改善。结果表明，植物乳杆菌 SC-5 将桑果汁中的花青素转化为更多的酚酸，特别是将 2-羟基-3-(4-羟基苯基)丙酸从 4.16±0.06 提高到 10.07±0.03。在 D-半乳糖诱导的小鼠模型中，发酵桑果汁显著增加了双歧杆菌科（303.7%）和乳杆菌科（237.2%）和短链脂肪酸（SCFA）在肠道中的丰度，进一步降低了氧化应激水平（12.3%）。同时，Sirtuin 1（SIRT1）和脑源性神经营养因子（BDNF）的表达增加，保护了海马组织的完整性。Morris 水迷宫结果表明，发酵桑果汁改善了衰老小鼠的认知能力（30.3%）。本研究为发酵是开发功能性食品的有效手段这一观点提供了理论支持。
