Yang Yangyang, Xu Yunfeng, He Xiangxiang, Guo Mingyan, Chen Junliang, Luo Lei, Xiang Jinle
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China.
Food Chem X. 2025 Apr 1;27:102430. doi: 10.1016/j.fochx.2025.102430. eCollection 2025 Apr.
This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers. Six strains of and one strain of identified by 16S rRNA sequencing met the safety standards confirmed by metabolite safety assessment and antibiotic resistance analysis. NPLP12 exhibited excellent fermentation characteristics and its tolerance, adhesion, and antioxidant indicators all demonstrated its potential as probiotics and starter. After fermentation with NPLP12, the content of total phenols (15.2 %) and flavonoids (22.7 %) in the liquid extract of peony flowers was significantly increased, and the antioxidant activity was also enhanced. Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) analysis confirmed that apigenin 7-O-glucoside and kaempferol-3-O-glucoside were key synergistic components. This study provides a reference for the screening of peony flower fermentation strains, the utilization of peony flower resources and the development of functional peony flower fermentation beverages.
本研究旨在对泡菜中的乳酸菌进行表征，并研究乳酸发酵对牡丹花中酚类化合物的影响。通过16S rRNA测序鉴定的6株[具体菌名未给出]和1株[具体菌名未给出]符合代谢物安全性评估和抗生素抗性分析确认的安全标准。NPLP12表现出优异的发酵特性，其耐受性、粘附性和抗氧化指标均表明其作为益生菌和发酵剂的潜力。用NPLP12发酵后，牡丹花液体提取物中总酚（15.2%）和黄酮类化合物（22.7%）的含量显著增加，抗氧化活性也得到增强。超高效液相色谱串联质谱（UPLC-MS/MS）分析证实芹菜素7-O-葡萄糖苷和山奈酚-3-O-葡萄糖苷是关键的协同成分。本研究为牡丹花发酵菌株的筛选、牡丹花资源的利用及功能性牡丹花发酵饮料的开发提供了参考。
