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通过酵母发酵有效提高整个金橘泥的生理活性和感官品质。

Effectively Enhancing the Physiological Activity and Sensory Quality of Whole Calamondin Puree via Yeast Fermentation.

机构信息

Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, Haikou 570228, China.

Hainan Institute of Grain and Oil Science, Qionghai 571400, China.

出版信息

Int J Mol Sci. 2024 Nov 7;25(22):11984. doi: 10.3390/ijms252211984.

Abstract

To explore the feasibility of pure yeast fermentation in whole Calamondin puree (FWCP) for the utilization of the whole fruit, yeasts were isolated from naturally fermented Calamondin, and their fermentation characteristics were evaluated. The results indicated that all yeasts were able to ferment FWCP, reducing the sour taste by degrading citric acid, increasing the contents of nutrients (such as phenols and limonins) and volatile compounds, and enhancing the antioxidant activity and inhibition of α-glucosidase activity ( < 0.05). Among them, QJJY1 and QJJY14 exhibited stronger abilities to degrade organic acids, with QJJY1 enhancing the antioxidant capacity by releasing phenolic compounds such as phloretin-3',5'-di-c-β-glucoside, vitexin-2″-O-rhamnoside, and isomargaritene. Moreover, QJJY15 improved the contents of characteristic volatile compounds such as terpene hydrocarbons and higher alcohols. In total, 70 components were identified as differential metabolites based on their fold change in the metabolites, with 42 differential metabolites involved in 29 metabolic pathways across four strains. The main pathways related to phenol and flavor enrichment were flavonoid, flavone, and flavonol biosynthesis, monoterpenoid biosynthesis, and glyoxylate and dicarboxylate metabolism. Therefore, yeast fermentation is an effective method for utilizing whole Calamondin.

摘要

为探索利用整个柑桔果实,在柑桔全果浆(FWCP)中进行纯酵母发酵的可行性,从自然发酵的柑桔中分离出酵母,并评估其发酵特性。结果表明,所有酵母均能发酵 FWCP,通过降解柠檬酸降低酸味,增加营养物质(如酚类和柠檬苦素)和挥发性化合物的含量,并提高抗氧化活性和α-葡萄糖苷酶抑制活性(<0.05)。其中,QJJY1 和 QJJY14 具有更强的降解有机酸能力,QJJY1 通过释放根皮素-3',5'-二-C-β-葡萄糖苷、牡荆素-2″-O-鼠李糖苷和异马古烯等酚类化合物增强抗氧化能力。此外,QJJY15 提高了萜类烃和高级醇等特征挥发性化合物的含量。共有 70 种成分被鉴定为基于代谢物倍数变化的差异代谢物,42 种差异代谢物涉及四个菌株中 29 条代谢途径。与酚类和风味富集相关的主要途径是类黄酮、黄酮和黄烷醇生物合成、单萜生物合成以及乙醛酸和二羧酸代谢。因此,酵母发酵是利用整个柑桔的有效方法。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/0b10/11593417/a96ede29225e/ijms-25-11984-g001.jpg

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