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
作者： Gao, Changding 1 ; Yang, Mei 1 ; Liu, Yihan 1 ; Wang, Yuhan 1 ; Zhai, Ligong 1 ; Zhao, Jinlong 1 ; Liu, Yijun 2 ; Wang, Baoshi 1 ;
作者机构： 1.Anhui Sci & Technol Univ, Sch Food Sci & Engn, Anhui Prov Key Lab Funct Agr & Funct Food, Chuzhou 239000, Peoples R China
2.Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Guangdong, Peoples R China
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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