Probiotics fermentation enhanced the bioactive properties of Gnaphalium affine water extract and improved regulation ability of gut microbiota.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-20 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102106

Qin Zhang, Shiying Yan, YuanYuan Luo, Zixin Meng, Zhihao Yu, Jian Zhao, Xiaojuan Wu, Yiming Tian, Guzhen Cui, Zhenghong Chen, Daoyan Wu

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Abstract

This study investigated the probiotic potential of fermented beverages derived from Gnaphalium affine (G. affine). Three different beverages were prepared by fermenting G. affine water extract with Limosilactobacillus fermentum A6-3 (L. fermentum A6-3), Lactobacillus reuteri A27-1 (L. reuteri A27-1), or both for 48 h. The results demonstrated that bioactive compounds from G. affine promoted the growth of these two probiotics and preserved their viability for at least 28 days at 4 °C. Following fermentation, the concentrations of chlorogenic acid, coniferin, lactic acid, glycolic acid, and behenic acid were significantly elevated. Additionally, the G. affine fermented beverages promoted the growth of intestinal probiotics such as Lactobacillus, Bifidobacterium, while inhibiting pathogens like Clostridium, Shigella. Moreover, the G. affine fermented beverages exhibited beneficial effects, including antibacterial, antioxidant, anti-inflammatory activities. In conclusion, G. affine preserved the viability of probiotics, and probiotic, in turn, enhanced the beneficial functions of the G. affine fermented beverages.

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益生菌发酵提高了钠仿射水提物的生物活性，提高了肠道菌群的调节能力。

本研究探讨了仿射钠（G. affine）发酵饮料的益生菌潜力。通过与发酵乳酸杆菌A6-3 （L. fermentum A6-3）、罗伊氏乳杆菌A27-1 （L. reuteri A27-1）或两者共同发酵48 h，制备了三种不同的饮料。结果表明，仿射G.的活性化合物促进了这两种益生菌的生长，并在4°C下保持了至少28天的活力。发酵后，绿原酸、松柏素、乳酸、乙醇酸和褪黑酸的浓度显著升高。此外，仿射G.发酵饮料促进肠道益生菌如乳杆菌、双歧杆菌的生长，抑制梭状芽胞杆菌、志贺氏菌等病原体的生长。此外，G.仿射发酵饮料具有抗菌、抗氧化、抗炎等有益作用。综上所述，G.仿射菌保持了益生菌的活力，而益生菌则增强了G.仿射菌发酵饮料的有益功能。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.