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基于新陈代谢的机理性洞察力,了解由各种乳酸细菌发酵的果汁中抗氧化剂的增强

Shuai Liu¹, Yu-Jia Peng¹, Wei-Wei He¹

¹State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.

|November 28, 2024

概括

乳酸细菌发酵通过增加有益的多来提高果汁的抗氧化活性. 像Lactobacillus acidophilus NCU402这样的特定菌株增强了关键化合物,改善了整体健康益处.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
生物化学生物化学

背景情况:

已知乳酸细菌 (LAB) 发酵会改变食物的营养成分.
果汁具有固有的抗氧化特性,可以通过微生物过程调节.

研究的目的:

研究不同LAB菌株对果汁抗氧化能力的影响.
阐明底层机制,重点关注发酵过程中的多变化.

主要方法:

果果汁的发酵使用乳杆菌植物性NCU116,乳杆菌酸性NCU402和乳杆菌caseiNCU215.
代谢分析,以分析抗氧化化合物 (多,维生素,胡卜素) 的变化.
量化特定的自由和结合的多,并评估酸酶活性.

主要成果:

LAB发酵显著增强了果汁的抗氧化活性.
代谢学揭示了多的增加和维生素和胡卜素的减少.
发酵导致自由醇和1,2,3,4,6-O-pentagalloylglucose的增加,而结合酸的减少.
L. acidophilus NCU402显示了1,2,3,4,6-O-pentagalloylglucose的最高增加;L. casei NCU215促进了结合酸的释放.
pectin降解,以较低的银河酸和较高的pectinase活性来表示,与结合的多释放相关.

结论:

乳酸细菌发酵有效地增强了果汁的抗氧化特性,主要是通过多改性.
特定的LAB菌株对聚烯特征产生不同的影响,L. acidophilus和L. casei对关键化合物表现出不同的影响.
结合的多的释放,可能是通过pectin降解,是一个重要的机制,有助于增强抗氧化能力.

关键词:

抗氧化剂是一种抗氧化剂.乳酸细菌是一种乳酸细菌.果果汁是什么意思果汁是什么意思代谢过程中的代谢.聚醇是一种多醇.

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