Jigang Zhang, Xudong Huang, Jianghua Cheng, Chuyan Wang
{"title":"乳杆菌(L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33)发酵对藜麦品种游离和结合多酚抗氧化活性的影响","authors":"Jigang Zhang, Xudong Huang, Jianghua Cheng, Chuyan Wang","doi":"10.1111/1750-3841.16604","DOIUrl":null,"url":null,"abstract":"<div>\n \n <section>\n \n \n <p>The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with <i>Lactobacillus acidophilus</i> NCIB1899<i>, Lactobacillus casei</i> CRL 431, and <i>Lactobacillus paracasei</i> LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%–79.4% and 7.6%–84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B<sub>2</sub>, protocatechuic acid, <i>p</i>-hydroxybenzaldehyde, rutin, and kaempferol through 30 h fermentation exceeded 189%–622%, 13.8%–191%, 55.6%–100%, 48.5%–129%, and 120%–325%, respectively. However, the contents of catechin, procyanidin B<sub>1</sub>, and ferulic acid decreased with fermentation. Overall, <i>L. acidophilus</i> NCIB1899, <i>L. casei</i> CRL431, and <i>L. paracasei</i> LP33 strains may be suitable for producing fermented quinoa probiotic beverages. <i>L. acidophilus</i> NCIB1899 was superior for fermentation to <i>L. casei</i> CRL431 and <i>L. paracasei</i> LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (<i>p</i> < 0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively.</p>\n </section>\n \n <section>\n \n <h3> Practical Application</h3>\n \n <p>In this study, different LAB (<i>L. acidophilus</i> NCIB1899, <i>L. casei</i> CRL431, and <i>L. paracasei</i> LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the <i>L. acidophilus</i> NCIB1899 strain has the highest fermentation metabolic capacity.</p>\n </section>\n </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars\",\"authors\":\"Jigang Zhang, Xudong Huang, Jianghua Cheng, Chuyan Wang\",\"doi\":\"10.1111/1750-3841.16604\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <section>\\n \\n \\n <p>The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with <i>Lactobacillus acidophilus</i> NCIB1899<i>, Lactobacillus casei</i> CRL 431, and <i>Lactobacillus paracasei</i> LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%–79.4% and 7.6%–84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B<sub>2</sub>, protocatechuic acid, <i>p</i>-hydroxybenzaldehyde, rutin, and kaempferol through 30 h fermentation exceeded 189%–622%, 13.8%–191%, 55.6%–100%, 48.5%–129%, and 120%–325%, respectively. However, the contents of catechin, procyanidin B<sub>1</sub>, and ferulic acid decreased with fermentation. Overall, <i>L. acidophilus</i> NCIB1899, <i>L. casei</i> CRL431, and <i>L. paracasei</i> LP33 strains may be suitable for producing fermented quinoa probiotic beverages. <i>L. acidophilus</i> NCIB1899 was superior for fermentation to <i>L. casei</i> CRL431 and <i>L. paracasei</i> LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (<i>p</i> < 0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Practical Application</h3>\\n \\n <p>In this study, different LAB (<i>L. acidophilus</i> NCIB1899, <i>L. casei</i> CRL431, and <i>L. paracasei</i> LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the <i>L. acidophilus</i> NCIB1899 strain has the highest fermentation metabolic capacity.</p>\\n </section>\\n </div>\",\"PeriodicalId\":193,\"journal\":{\"name\":\"Journal of Food Science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.2000,\"publicationDate\":\"2023-05-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.16604\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.16604","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of Lactobacillus (L. acidophilus NCIB1899, L. casei CRL 431, L. paracasei LP33) fermentation on free and bound polyphenolic, antioxidant activities in three Chenopodium quinoa cultivars
The application of lactic acid bacteria (LAB) fermentation to the production of probiotic beverages is a common method for modifying the health-related functional characteristics and phytochemical content of such beverages. This study evaluated the effect of fermentation with Lactobacillus acidophilus NCIB1899, Lactobacillus casei CRL 431, and Lactobacillus paracasei LP33 on the total phenolic contents (PCs), flavonoid contents (FCs), phenolic profiles, and antioxidant capacities of the solvent-extractable (free) and cell-wall-bound (bound) fractions in quinoa varying in bran color. Compared with unfermented beverages, LAB fermentation significantly increased the free PCs and free FCs by 15.7%–79.4% and 7.6%–84.3%, respectively. The bound PCs increased, whereas bound FCs decreased in fermented black and red quinoa juice. The increments of procyanidin B2, protocatechuic acid, p-hydroxybenzaldehyde, rutin, and kaempferol through 30 h fermentation exceeded 189%–622%, 13.8%–191%, 55.6%–100%, 48.5%–129%, and 120%–325%, respectively. However, the contents of catechin, procyanidin B1, and ferulic acid decreased with fermentation. Overall, L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33 strains may be suitable for producing fermented quinoa probiotic beverages. L. acidophilus NCIB1899 was superior for fermentation to L. casei CRL431 and L. paracasei LP33. Red and black quinoa had significantly higher total (sum of free and bound) PC and FC concentrations and antioxidant capacities than white quinoa (p < 0.05) because of their higher concentrations of proanthocyanins and polyphenol, respectively.
Practical Application
In this study, different LAB (L. acidophilus NCIB1899, L. casei CRL431, and L. paracasei LP33) were singly inoculated on aqueous solutions from quinoa to ferment probiotic beverage and to compare the metabolic capacity of LAB strains on nonnutritive phytochemicals (phenolic compounds). We observed that LAB fermentation greatly enhanced the phenolic and antioxidant activity of quinoa. The comparison indicated that the L. acidophilus NCIB1899 strain has the highest fermentation metabolic capacity.
期刊介绍:
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.