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Lychee pulp phenolics fermented by mixed lactic acid bacteria strains promote the metabolism of human gut microbiota fermentation in vitro

文献类型： 外文期刊

作者： Tang, Shuying 1 ; Luo, Nan 1 ; Zeng, Qingzhu 1 ; Dong, Lihong 2 ; Zhang, Ruifen 2 ; He, Shan 1 ; Nag, Anindya 4 ; Huang, Fei 2 ; Su, Dongxiao 1 ;

作者机构： 1.Guangzhou Univ, Sch Chem & Chem Engn, Guangzhou 510006, Peoples R China

2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou 510610, Peoples R China

3.Flinders Univ S Australia, Flinders Inst Nanoscale & Technol, Coll Sci & Engn, Bedford Pk, SA, Australia

4.Tech Univ Dresden, Fac Elect & Comp Engn, D-01062 Dresden, Germany

期刊名称：FOOD & FUNCTION （ 影响因子：6.1； 五年影响因子：6.5 ）

ISSN： 2042-6496

年卷期： 2023 年 14 卷 16 期

页码：

收录情况： SCI

摘要： Lychee pulp phenolics possess excellent biological activities, however, changes in phenolic substances after microbial treatments are unknown. Herein, lychee pulp was fermented by Lactobacillus plantarum, Lactobacillus rhamnosus, and a mixed strain of the two, followed by an investigation of the products' colonic fermentation. In comparison to single-strain fermentation, mixed-strain fermentation significantly increased catechin and quercetin. In addition, lychee phenolics fermented by mixed strains were more conducive to the growth of gut microbiota. The results of HPLC-DAD showed that colonic fermentation further promoted the release of lychee phenolics. There was a notable increase in the content of gallic acid and quercetin, while multiple phenolics were degraded. Quercetin-3-O-rutinose-7-O-& alpha;-l-rhamnoside (QRR) and rutin were catabolized into quercetin by gut microbiota, and 4-hydroxybenzoic acid was produced from the metabolism of QRR and procyanidin B2. Lychee phenolics fermented by mixed lactic acid bacteria were easily metabolized and transformed by gut microbiota. These findings indicate that lychee pulp fermented by mixed lactic acid bacteria possesses probiotic potential, which is of great significance for the development of functional probiotic products.

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