Mechanism and Functional Activities of Dietary Fiber-Bound Polyphenol Released from Pomegranate Pomace in Mixed Solid-State Fermentation with Aspergillus niger and Rhizopus oryzae

文献类型： 外文期刊

第一作者： Gao, Changding

作者： Gao, Changding;Yang, Mei;Liu, Yihan;Wang, Yuhan;Zhai, Ligong;Zhao, Jinlong;Wang, Baoshi;Liu, Yijun

作者机构：

关键词： mixed strain solid state fermentation; bound polyphenols; structural characteristics; antioxidant; carbohydrate-hydrolyzingenzymes

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 35 期

页码：

收录情况： SCI

摘要： The insoluble dietary fiber (IDF) of pomegranate peel residue was treated by mixed solid-state fermentation (SSF) of Aspergillus niger and Rhizopus oryzae. The content of bound polyphenols (BP) reached a maximum of 26.50 mg GAE/g DW after 5 days of fermentation, which was 3.22-fold higher than that of the unfermented group. The BP release during fermentation was strongly correlated with the activities of CMCase, xylanase and beta-glucosidase. A total of 35 polyphenolic compounds and catabolic metabolites were identified, and potential biotransformation pathways were proposed. Structural characterization of IDF before and after fermentation via SEM, XRD, and TGA revealed that the degradation of cellulose and disruption of hemicellulose and hemicellulose-lignin complexes played a key role in BP release. Moreover, the postfermentation BP in vitro showed enhanced antioxidant capacity and pronounced inhibition of alpha-amylase/alpha-glucosidase. Collectively, the mixed SSF significantly promote the BP release, facilitating pomegranate peel valorization.

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