Zhang Liangshi, Li Anping, Liu Hemei, Mo Qifeng, Zhong Zhengchang
School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
National Engineering Research Center of Rice and Byproduct Deep Processing, Central South University of Forestry and Technology, Changsha 410004, China.
Foods. 2025 Jul 23;14(15):2573. doi: 10.3390/foods14152573.
Lactic acid bacteria fermentation has the potential to enhance the biological activity of bamboo shoot polyphenols. The aim of this study was to investigate the release pattern and biotransformation mechanism of bound phenols from bamboo shoots prepared by fermentation with , , and . The results showed that compared with unfermented controls, bound forms of vanillic acid, p-coumaric acid, and ferulic acid significantly decreased, while their free forms increased substantially after 6 d fermentation ( < 0.05). Quantitative analysis revealed particularly dramatic transformations for p-coumaric acid, which showed a 30-3000% increase in free form, and ferulic acid with a 203-359% increase in free form. demonstrated outstanding performance in bound phenol release and conversion, correlating with its higher β-glucosidase (0.67 U/g) and ferulic acid esterase (0.69 U/g) production. FITR, SEM, and IFM also demonstrated that LAB fermentation led to changes between free and bound phenols in bamboo shoots. These results demonstrate fermentation most effectively liberates bound phenolics, significantly improving their bioavailability for functional food applications.
乳酸菌发酵具有增强竹笋多酚生物活性的潜力。本研究的目的是探究用[具体菌种1]、[具体菌种2]和[具体菌种3]发酵制备的竹笋中结合态酚类物质的释放模式和生物转化机制。结果表明，与未发酵的对照相比，香草酸、对香豆酸和阿魏酸的结合态在发酵6天后显著减少，而它们的游离态大幅增加（P<0.05）。定量分析显示，对香豆酸的转化尤为显著，其游离态增加了30 - 3000%，阿魏酸的游离态增加了203 - 359%。[具体菌种3]在结合态酚类物质的释放和转化方面表现出色，这与其较高的β-葡萄糖苷酶（0.67 U/g）和阿魏酸酯酶（0.69 U/g）产量相关。傅里叶变换红外光谱（FITR）、扫描电子显微镜（SEM）和免疫荧光显微镜（IFM）也表明，乳酸菌发酵导致竹笋中游离态和结合态酚类物质发生变化。这些结果表明，[具体菌种3]发酵能最有效地释放结合态酚类物质，显著提高其在功能性食品应用中的生物利用度。
Zotero 插件
