通过植物乳杆菌发酵提高蔷薇中抗氧化剂的生物利用率

Jiaru Li, Junxiang Li, Hui Yang, Yuchan Ma, Zeqi Huo, Shutao Wang, Yang Lin, Chunjiang Zhang
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引用次数: 0

摘要

本研究探讨了通过植物乳杆菌发酵对蔷薇中的酚类化合物进行生物转化,从而提高它们的生物可及性和抗氧化能力。我们采用超高效液相色谱-三重四极杆串联质谱(UHPLC-QqQ-MS/MS)技术开发了一种灵敏且可重复的分析方法,可分析蔷薇(R)和发酵蔷薇(FR)中的 17 种酚类化合物。此外,我们还进行了密度泛函理论(DFT)研究,将 R 和 FR 中主要酚类化合物的结构与它们的抗氧化活性联系起来。我们的研究结果表明,R 和 FR 都能通过提高超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽过氧化物酶(GSH-Px)和谷胱甘肽还原酶(GR)等关键抗氧化酶的活性,减轻过氧化叔丁基氢(TBHP)诱导的 Caco-2 和 HT-29 细胞的氧化应激。此外,通过定量和实时 PCR 技术,发酵罗莎还能明显上调 TBHP 诱导的细胞中 Nrf2、γ-GCS、HO-1 和 NOQ-1 mRNA 的表达,强调其主要通过 Nrf2 信号通路发挥保护功能。这项研究首次证明了发酵罗莎抗氧化潜力的增强与其酚类化合物的生物转化之间的联系。它为通过植物乳杆菌发酵增强植物食品的抗氧化能力铺平了道路,提供了一种增强其健康益处的新方法。
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Enhancing Antioxidant Bioaccessibility in Rosa rugosa through Lactobacillus plantarum Fermentation
This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling the analysis of 17 phenolic compounds from Rosa (R) and fermented Rosa (FR). Additionally, we conducted a density functional theory (DFT) study to correlate the structure of key phenolic compounds from R and FR with their antioxidant activity. Our findings revealed that both R and FR mitigate oxidative stress in tert-butyl-hydrogen peroxide (TBHP)-induced Caco-2 and HT-29 cells by elevating the activities of crucial antioxidative enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and glutathione reductase (GR). Furthermore, fermented Rosa significantly upregulated Nrf2, γ-GCS, HO-1, and NOQ-1 mRNA expression in TBHP-induced cells with Quantitative and real-time PCR technology, emphasizing its protective function primarily through the Nrf2 signaling pathway. This study is the first to demonstrate the link between the enhanced antioxidant potential in fermented Rosa and the biotransformation of its phenolic compounds. It paves the way for augmenting the antioxidant capacity of plant foods through Lactobacillus plantarum fermentation, offering a novel approach to reinforce their health benefits.
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