Tong Yingjia, Wang Zeqing, Tong Qunyi, Liu Yutong
School of Life Sciences and Health Engineering, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Foods. 2024 Dec 18;13(24):4094. doi: 10.3390/foods13244094.
The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented by and . The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestion process in vitro. The data displayed that lactic acid bacteria fermentation increased total α-glucosidase inhibition, total flavonoid content, and ratephenolic content. The antioxidant activities were improved after in vitro simulated digestion due to the biotransformation of phenolic substances by lactic acid bacteria fermentation. The bioaccessibility and bioavailability of phenols in PSPJ were improved with fermentation of lactic acid bacteria. Furthermore, the viable bacteria count of the two strains was significantly improved (>7 log CFU/mL) after simulated digestion in vitro.
研究了乳酸菌发酵和体外模拟消化对紫甘薯汁（PSPJ）酚类生物可利用性、酚类生物可利用性和抗氧化活性的影响。PSPJ由[具体菌种1]和[具体菌种2]发酵。在体外模拟消化过程中，分析了PSPJ的活菌数、酚类成分、抗氧化活性、酚类生物可及性和酚类生物利用度。数据显示，乳酸菌发酵增加了总α-葡萄糖苷酶抑制率、总黄酮含量和总酚含量。由于乳酸菌发酵使酚类物质发生生物转化，体外模拟消化后抗氧化活性得到提高。乳酸菌发酵提高了PSPJ中酚类物质的生物可及性和生物利用度。此外，体外模拟消化后，两株菌的活菌数显著提高（>7 log CFU/mL）。
