Yaqoob Sanabil, Gouda Mostafa M, Mubeen Bismillah, Imtiaz Aysha, Murtaza Mian Shamas, Awan Kanza Aziz, Rehman Abdur, Alsulami Tawfiq, Khalifa Ibrahim, Ma Yongkun
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan.
Sci Rep. 2025 Jun 3;15(1):19453. doi: 10.1038/s41598-024-81023-8.
Studying the implications of multifunctional edible bacteria on the chemical composition and bioactivities of plant extracts could provide one of the best solutions for producing functional juices. This study aimed to develop a high-quality mulberry juice with enhanced antioxidant capacity through fermentation. The juice was fermented using five different mono- and co-cultures of probiotic strains like Lacticaseibacillus casei (LC), Lactobacillus acidophilus (LA), Lacticaseibacillus paracasei (LPC), Lactobacillus helveticus (LH), and Lactiplantibacillus plantarum (LP). Where, four different interval time (24 h, 48 h, 72 h, and 96 h) were used in measuring total phenolic content (TPC), flavonols, along with the antioxidant activity assays and FTIR analysis. The results revealed the formation of new compounds during fermentation, such as organic acids, alcohols, glycerol, and phenols, as evidenced by the FTIR spectra. Besides, LC-LA and LC-LPC co-culture treatments yield the most substantial stability in TPC and total flavonoid content (TFC) after 48 h compared to 24 h and 72 h. After 48 h, the co-cultures of LPC-LH and LPC-LA (1265.5, 1145 GAE/mL, respectively) have increased the TPC than their individual cultures. In conclusion, the novelty of the current study lies in its provision of valuable insights into the industrial applications of fermented mulberry juice. The LC-LPC co-culture was confirmed to enhance the bioactive antioxidant capacity of the mulberry juice, particularly with 72 h of preservation.
研究多功能食用细菌对植物提取物化学成分和生物活性的影响，可能为生产功能性果汁提供最佳解决方案之一。本研究旨在通过发酵开发一种具有增强抗氧化能力的高品质桑果汁。该果汁使用五种不同的益生菌菌株单培养物和共培养物进行发酵，如干酪乳杆菌（LC）、嗜酸乳杆菌（LA）、副干酪乳杆菌（LPC）、瑞士乳杆菌（LH）和植物乳杆菌（LP）。其中，在测量总酚含量（TPC）、黄酮醇以及进行抗氧化活性测定和傅里叶变换红外光谱（FTIR）分析时，使用了四个不同的间隔时间（24小时、48小时、72小时和96小时）。结果表明，发酵过程中形成了新的化合物，如有机酸、醇、甘油和酚，FTIR光谱证实了这一点。此外，与24小时和72小时相比，LC-LA和LC-LPC共培养处理在48小时后TPC和总黄酮含量（TFC）的稳定性最高。48小时后，LPC-LH和LPC-LA的共培养物（分别为1265.5、1145 GAE/mL）的TPC比其单独培养物有所增加。总之，本研究的新颖之处在于为发酵桑果汁的工业应用提供了有价值的见解。LC-LPC共培养被证实可增强桑果汁的生物活性抗氧化能力，尤其是在保存72小时时。
