Mulberry anthocyanin biotransformation by intestinal probiotics

文献类型: 外文期刊

第一作者: Cheng, Jing-Rong

作者: Cheng, Jing-Rong;Liu, Xue-Ming;Chen, Zhi-Yi;Zhang, You-Sheng;Zhang, Ye-Hui

作者机构:

关键词: beta-Glucosidase;Mulberry;Anthocyanins;Bioconversion;Intestinal beneficial bacteria;Phenolic acids

期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )

ISSN:

年卷期:

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收录情况: SCI

摘要: This study was designed to evaluate mulberry anthocyanins bioconversion traits for intestinal probiotics. Five intestinal beneficial bacteria were incubated with mulberry anthocyanins under anaerobic conditions at 37 degrees C, and bacterial beta-glucosidase activity and anthocyanin level were determined. Results demonstrated that all strains could convert mulberry anthocyanins to some extent. With high beta-glucosidase production capacity, Streptococcus thermophiles GIM 1.321 and Lactobacillus plantarum GIM 1.35 degraded mulberry anthocyanins by 46.17% and 43.62%, respectively. Mulberry anthocyanins were mainly biotransformed to chlorogenic acid, crypto-chlorogenic acid, caffeic acid, and ferulic acid during the anaerobic process. Non-enzymatic deglycosylation of anthocyanins also occurred and approximately 19.42% of the anthocyanins were degraded within 48 h by this method. (C) 2016 Elsevier Ltd. All rights reserved.

分类号: TS2`TS201.2

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