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Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components

文献类型： 外文期刊

作者： Cui, Rui 1 ; Zhang, Cong 1 ; Pan, Zhen-Hui 1 ; Hu, Teng-Gen 2 ; Wu, Hong 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou, Peoples R China

2.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agrifood Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou, Peoples R China

关键词： Probiotic; Flos sophorae; Fermentation; Uric acid; Anti-hyperuricemia activity; Flavor

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）

ISSN： 2212-4292

年卷期： 2025 年 63 卷

页码：

收录情况： SCI

摘要： Flos sophorae has the potential to alleviate hyperuricemia. To improve its anti-hyperuricemia activity, Flos sophorae was fermented with 90 probiotics from different sources, respectively. A comprehensive investigation was conducted to ascertain the impact of fermentation on the anti-hyperuricemia activity, major constituents, volatile components, and antioxidant activity of Flos sophorae. The 7 strains, selected based on xanthine oxidase (XO) activity and HK-2 cell model analysis, significantly enhanced the XO inhibition of Flos sophorae, reduced uric acid production, downregulated mRNA expression of ADA and GLUT9, and upregulated that of ABCG2. Additionally, the 7 strains significantly elevated the total flavonoid content of Flos sophorae. The antioxidant capacity of Flos sophorae was augmented following fermentation. Notably, fermentation enriched the volatile profile of Flos sophorae, with a decrease in aldehydes and an increase in phenolics, alcohols, and esters compounds. The results suggest that probiotic-fermented Flos sophorae is an effective strategy to improve its healthpromoting potential.

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