Sugar degradation process of mulberry (Morus alba L.) fruit was developed with microbial biotransformation

文献类型： 外文期刊

第一作者： Li, Qian

作者： Li, Qian;Chen, Zhihui;Yu, Yuanshan;Zou, Yuxiao;Liao, Sentai;Hu, Tenggen;Li, Qian;Chen, Zhihui;Yu, Yuanshan;Zou, Yuxiao;Liao, Sentai;Hu, Tenggen;Li, Qian;Chen, Zhihui;Yu, Yuanshan;Zou, Yuxiao;Liao, Sentai;Hu, Tenggen

作者机构：

期刊名称：JOURNAL OF FOOD PROCESS ENGINEERING （ 影响因子：2.356； 五年影响因子：2.417 ）

ISSN： 0145-8876

年卷期： 2018 年 41 卷 1 期

页码：

收录情况： SCI

摘要： Due to the high sugar content, fresh mulberry fruit was limited to the wide application in diet supplement designs for managing diabetes. Three kinds of microbial fermentation methods (lactobacillus, yeast aerobic, and yeast anaerobic fermentation) were compared to analysis the sugar reducing process of mulberry pulp in the present study. Based on the determination of nutrition and function bioactive components during the sugar reducing process, the evaluation models of principal component analysis were established to select the best method. The results showed that among the three kinds of fermentation methods, the optimum fermentation condition was selected for 96 hr by lactobacillus, with a degradation rate of 86.49% for fructose and 66.12% for glucose. During this process, lactic acid, and acetic acid were produced accordingly. The viable content of Leuconostoc mesenteroides was 818 lg CFU/ml at this point. The contents of C3G, C3R Pg3G and DNJ in mulberry pulp were 889.42, 857.16, 20.61, 27.92 mg/ml, respectively. In addition, the ORAC value was 45.07 mu mol TE/ml and -glucosidase inhibitory activity reached 44.2% after 96 hr of fermentation. In general, compared with yeast fermentation, lactobacillus fermentation had lower utilization rate of sugar but less degradation effect on functional ingredients in mulberry pulp. Yeast fermentation had higher sugar utilization rate and greater effect on functional ingredients. Practical applicationsThree microbial fermentation methods were compared to select the optimal process. The purpose was to consume sugar components and retain the original hypoglycemic functional factors in mulberry pulp as far as possible. The results will provide possible application in diet designs for managing diabetes.

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