植物化学
发酵
食品科学
植物乳杆菌
化学
DPPH
功能性食品
干酪乳杆菌
乳酸
类黄酮
抗氧化剂
食品加工中的发酵
多酚
生物
生物化学
细菌
遗传学
作者
Rona Camille M. Lizardo,Hyun Dong Cho,Yeong Seon Won,Kwon‐Il Seo
摘要
Abstract BACKGROUND Lactic acid fermentation has been widely used to improve the nutritional and functional properties of food products. Cherry silverberry ( Elaeagnus multiflora Thunb.) is considered as an invasive plant species with known medicinal and functional properties. In this study, improvement of the biological activity and health benefits of cherry silverberry fruit through lactic acid fermentation was investigated. RESULTS Extracts of cherry silverberry fruits fermented by pure cultures of Lactobacillus plantarum KCTC 33131 and L. casei KCTC 13086 exhibited favorable physicochemical properties and enhanced phytochemical content, antioxidant properties (DPPH radical scavenging activity, reducing power, superoxide dismutase‐like property and hydrogen peroxide scavenging activity) and α ‐glucosidase and tyrosinase enzyme inhibitory activity as compared with unfermented fruits. Despite a decrease in the specific phenolic acid contents among the fermented samples, the cherry silverberry fruit fermented by mixed cultures of L. plantarum and L. casei contained superior total polyphenols (3.78 ± 0.22 mg GAE g −1 ) and total (0.66 ± 0.12 mg QE g −1 ) and individual flavonoid contents in comparison with fruits fermented by single cultures and unfermented ones. Multivariate analysis also showed strong association among total phytochemical contents and biological activities. CONCLUSIONS This work has elucidated the effect of fermentation with L. plantarum KCTC 33131 and L. casei KCTC 13086 on the improvement of the physicochemical properties and biological activity of cherry silverberry fruit. It also revealed the potential application of fermented cherry silverberry in the production of food materials beneficial for health. © 2020 Society of Chemical Industry
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