Fei Liyue, Zhang Dongsheng, Li Yu, Mkunga Johane Johari, Zhang Zinan, He Chenglong, Shan Chunhui, Choudhary Muhammad Iqbal, Yang Xinquan, Cai Wenchao
Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang, China; Office of the Party Committee of Xinjiang Production and Construction Corps, Urumqi, Xinjiang, China.
Ultrason Sonochem. 2025 Aug 30;121:107537. doi: 10.1016/j.ultsonch.2025.107537.
Numerous studies have demonstrated that both lactic acid bacteria (LAB) fermentation and ultrasound-assisted fermentation can enhance the antioxidant activity of fruit juices; however, the effects of these two treatments on metabolites and antioxidant activity in grape juice (GJ) have yet to be investigated. Therefore, this study aimed to analyze the specific effects of LAB fermented grape juice (FGJ) and ultrasound-assisted fermented grape juice (UFGJ) on the antioxidant activity and metabolite production, while also conducting a preliminary investigation into the potential mechanisms underlying the antioxidant action of UFGJ using network pharmacology and molecular docking. The results indicated that UFGJ significantly enhanced the total phenolic content, total flavonoid content, and antioxidant activity of both FGJ and GJ (P < 0.001). Metabolomics analysis revealed highly significant differences in metabolite composition among the three groups (P < 0.001). The major differential metabolite classes and metabolic pathways of the FGJ versus GJ and UFGJ versus GJ groups were the same, with the latter group showing higher levels of shared metabolites. Thus, UFGJ does not alter the metabolic pathway of FGJ, but instead enhances its metabolic efficiency and increases metabolite enrichment. Correlation and network pharmacology analyses revealed that key antioxidant metabolites such as 2-hydroxycinnamic acid, gallic acid, and myricetin 3-rhamnoside primarily target core genes such as PPARG, EGFR, PTGS2, and PPARA, further regulating signaling pathways associated with chemical carcinogenesis-receptor activation, adherens junctions, and PPAR signaling pathway to exert antioxidant effects. Furthermore, molecular docking assays demonstrated that ursolic acid displaying the most stable binding to EGFR.
大量研究表明，乳酸菌（LAB）发酵和超声辅助发酵均可提高果汁的抗氧化活性；然而，这两种处理对葡萄汁（GJ）中代谢产物和抗氧化活性的影响尚未得到研究。因此，本研究旨在分析LAB发酵葡萄汁（FGJ）和超声辅助发酵葡萄汁（UFGJ）对抗氧化活性和代谢产物生成的具体影响，同时利用网络药理学和分子对接对UFGJ抗氧化作用的潜在机制进行初步研究。结果表明，UFGJ显著提高了FGJ和GJ的总酚含量、总黄酮含量和抗氧化活性（P<0.001）。代谢组学分析显示，三组之间代谢产物组成存在极显著差异（P<0.001）。FGJ与GJ组以及UFGJ与GJ组的主要差异代谢产物类别和代谢途径相同，后一组显示出更高水平的共享代谢产物。因此，UFGJ不会改变FGJ的代谢途径，而是提高其代谢效率并增加代谢产物富集。相关性和网络药理学分析表明，关键抗氧化代谢产物如2-羟基肉桂酸、没食子酸和杨梅素3-鼠李糖苷主要靶向核心基因如PPARG、EGFR、PTGS2和PPARA，进一步调节与化学致癌-受体激活、黏附连接和PPAR信号通路相关的信号通路以发挥抗氧化作用。此外，分子对接试验表明，熊果酸与EGFR的结合最稳定。
