School of Marine and Bioengineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China.
School of Chemistry and Chemical Engineering, Yancheng Institute of Technology, Yancheng, Jiangsu, China.
J Food Sci. 2024 Oct;89(10):6308-6320. doi: 10.1111/1750-3841.17301. Epub 2024 Sep 2.
Sea buckthorn has lipid-lowering properties and is widely used in the development of functional foods. In this study, a probiotic (Lactobacillus plantarum, Lp10211) with cholesterol-lowering potential and acid and bile salt resistant was screened for the fermentation of sea buckthorn juice. Changes in the active ingredients, such as sugars and phenolics, before and after fermentation, as well as their in vitro lipid-lowering activities, were compared. The contents of reducing and total sugars decreased substantially after fermentation. Lp10211 primarily utilized fructose for growth and reproduction, with a utilization rate of 76.9%. The phenolic compound content of sea buckthorn juice increased by 37.06% after fermentation and protected the phenolic components from degradation (protocatechuic and p-coumaric acids) and produced new polyphenol (shikimic acid). Enhanced inhibition of pancreatic lipase activity (95.42%) and cholesterol micellar solubility (59.15%) was evident. The antioxidant properties of the fermentation broth were improved. Notably, Lp10211 preserved the color and reversed browning in sea buckthorn juice. The collective findings indicate that fermentation of sea buckthorn juice by Lp10211 may enhance the functional components and lipid-lowering activity of sea buckthorn, which may provide a new approach for the development of lipid-lowering foods.
沙棘具有降脂作用，广泛应用于功能性食品的开发。本研究筛选出一株具有降胆固醇潜力且耐酸、耐胆盐的益生菌（植物乳杆菌，Lp10211），用于发酵沙棘汁。比较了发酵前后活性成分（如糖和酚类物质）的变化及其体外降脂活性。发酵后还原糖和总糖含量明显下降。Lp10211 主要利用果糖进行生长繁殖，利用率为 76.9%。发酵后沙棘汁中酚类化合物含量增加了 37.06%，并保护酚类成分免受降解（原儿茶酸和对香豆酸），产生新的多酚（莽草酸）。对胰脂肪酶活性的抑制作用增强（95.42%），胆固醇胶束溶解度降低（59.15%）。发酵液的抗氧化性能得到改善。值得注意的是，Lp10211 保持了沙棘汁的颜色，逆转了沙棘汁的褐变。综上所述，Lp10211 发酵沙棘汁可能会提高沙棘的功能性成分和降脂活性，为降脂食品的开发提供新途径。
