Characterizations of lactic acid bacteria derived from pickles and the effects of fermentation on pHenolic compounds in peony flowers

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2025-04-01 DOI:10.1016/j.fochx.2025.102430

Yangyang Yang , Yunfeng Xu , Xiangxiang He, Mingyan Guo, Junliang Chen, Lei Luo, Jinle Xiang

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Abstract

This study aims to characterize lactic acid bacteria (LAB) in pickles and investigate the effect of lactic acid fermentation on phenolic compounds in peony flowers. Six strains of Lactobacillus plantarum and one strain of Weissella identified by 16S rRNA sequencing met the safety standards confirmed by metabolite safety assessment and antibiotic resistance analysis. NPLP12 exhibited excellent fermentation characteristics and its tolerance, adhesion, and antioxidant indicators all demonstrated its potential as probiotics and starter. After fermentation with NPLP12, the content of total phenols (15.2 %) and flavonoids (22.7 %) in the liquid extract of peony flowers was significantly increased, and the antioxidant activity was also enhanced. Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) analysis confirmed that apigenin 7-O-glucoside and kaempferol-3-O-glucoside were key synergistic components. This study provides a reference for the screening of peony flower fermentation strains, the utilization of peony flower resources and the development of functional peony flower fermented beverages.

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从腌菜中提取的乳酸菌的特征以及发酵对牡丹花中 pH 烯醇化合物的影响

本研究旨在对酸菜中的乳酸菌进行鉴定，并探讨乳酸发酵对牡丹花中酚类物质的影响。经16S rRNA测序鉴定的6株植物乳杆菌和1株魏氏菌均符合代谢物安全性评价和耐药分析证实的安全标准。NPLP12具有良好的发酵特性，其耐受性、粘附性和抗氧化指标均显示其作为益生菌和发酵剂的潜力。经NPLP12发酵后，牡丹花液中总酚含量（15.2 %）和总黄酮含量（22.7 %）显著提高，抗氧化活性增强。超高效液相色谱-串联质谱（UPLC-MS/MS）分析证实芹菜素7- o -葡萄糖苷和山奈酚3- o -葡萄糖苷是关键的增效成分。本研究为牡丹花发酵菌株的筛选、牡丹花资源的利用以及功能性牡丹花发酵饮料的开发提供参考。

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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.