Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation
文献类型： 外文期刊
作者： Li, Jing 1 ; Zhao, Wenting 2 ; Pan, Xin 1 ; Lao, Fei 1 ; Liao, Xiaojun 1 ; Shi, Yong 3 ; Wu, Jihong 1 ;
作者机构： 1.China Agr Univ, Beijing Key Lab Food Nonthermal Proc, Coll Food Sci & Nutr Engn, Natl Engn Res Ctr Fruit Vegetable Proc, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing 100089, Peoples R China
3.Haoxiangni Hlth Food Co Ltd, Xinzheng 451100, Peoples R China
关键词： Jujube; Lactic acid bacteria fermentation; Streptococcus thermophilus; UPLC-MS/MS; Phenolic compound; Antioxidant activity
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.443； 五年影响因子：6.443 ）
ISSN： 2590-1575
年卷期： 2022 年 13 卷
页码：
收录情况： SCI
摘要： To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. Streptococcus thermophilus exhibited a high growth capacity in jujube puree, and significantly (p < 0.05) increased the total phenolics content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power after 48 h fermentation, while 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was decreased. 12 differentially metabolized polyphenols were identified in fermented jujube puree. Upregulated phenolics exhibited a positive correlation with DPPH radical-scavenging ability and reducing power. This work demonstrated that Streptococcus thermophilus fermentation can be an effective method with great practical application potential to improve the antioxidant activity in jujube puree by modifying the phenolic compositional quantity and quality.
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