植物乳杆菌
发酵
嗜酸乳杆菌
抗氧化剂
食品科学
乳酸菌
胡萝卜汁
化学
肠道菌群
生物
乳酸
益生菌
生物化学
细菌
遗传学
作者
Ping Li,Jiaji Chen,Chang‐E Guo,Weidong Li,Zhiliang Gao
出处
期刊:Food & Function
[The Royal Society of Chemistry]
日期:2023-01-01
卷期号:14 (18): 8248-8260
被引量:3
摘要
Fermentation with Lactobacillus has been shown to improve the nutritional value of juice. In this study, Cerasus humilis juice was fermented using two commercial probiotics, namely, Lactobacillus acidophilus and Lactobacillus plantarum. The total antioxidant capacity (TAOC), viable count, chemical properties, antioxidant activity after in vitro digestion, and alterations in the gut microbiota composition of the fermented juice were investigated. After fermentation, the TAOC increased from 107.66 U mL-1 to 126.72 U mL-1; viable count increased from 5.85 lg (CFU mL-1) to 8.17 lg (CFU mL-1); and the contents of total phenols, total flavonoids, proanthocyanins, four organic acids, and 29 amino acids had changed. Overall, 47 compounds were identified in the juice, 20 of which were enriched after fermentation. Furthermore, Lactobacillus co-fermentation improved the antioxidant properties of the juice after in vitro digestion and increased the abundance of probiotics to regulate the gut microbiota. These findings illustrate the potential use of Lactobacillus acidophilus and Lactobacillus plantarum in the co-fermentation of C. humilis juice to enhance its nutritional and functional properties.
科研通智能强力驱动
Strongly Powered by AbleSci AI