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Evaluation of health‐related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-08 , DOI: 10.1111/ijfs.14713 Huawei Zeng 1, 2, 3 , Yuying Shuai 4 , Xin Zeng 3 , Bingyue Xin 3 , Mingqua Huang 2 , Bin Li 5 , Jie Qiao 3 , Yijia Wang 3 , Xiaoli Qiu 3 , Chengtao Wang 1
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-08 , DOI: 10.1111/ijfs.14713 Huawei Zeng 1, 2, 3 , Yuying Shuai 4 , Xin Zeng 3 , Bingyue Xin 3 , Mingqua Huang 2 , Bin Li 5 , Jie Qiao 3 , Yijia Wang 3 , Xiaoli Qiu 3 , Chengtao Wang 1
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This study identified and compared the health‐related components and bioactivity of five fruit juices following Lactobacillus plantarum NRRL‐B‐14768 fermentation and subsequent simulated gastrointestinal digestion. After 48‐h fermentation, the vitamin C and total phenol content of orange juice, the polysaccharide content of watermelon juice and the content of functional elements in orange and tomato juices were relatively high. FTIR spectroscopy was used to reveal changes in phenols and organic acids. During fermentation, orange juice displayed the best 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) free radical scavenging capacities and inhibition of α‐glucosidase (α‐GC) and xanthine oxidase (XO), compared to the other fruit juices. After simulated gastrointestinal digestion, fermented orange juice had the highest vitamin C content, DPPH and ABTS free radical scavenging capacities and XO inhibitory activity, and fermented pineapple juice had the highest α‐GC inhibitory activity. These results indicated the potential of these juices in producing fermented juice with high specific functionality.
中文翻译：
植物乳杆菌发酵和模拟消化后五种果汁的健康相关成分和生物活性的评估
这项研究确定并比较了植物乳杆菌后5种果汁的健康相关成分和生物活性NRRL‐B‐14768发酵和随后的模拟胃肠消化。发酵48小时后，橙汁中的维生素C和总酚含量，西瓜汁中的多糖含量以及橙汁和番茄汁中的功能元素含量都较高。FTIR光谱用于揭示酚和有机酸的变化。在发酵过程中，橙汁显示出最佳的1,1-二苯基-2-吡啶甲基肼基（DPPH）和2,2'-叠氮基-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除能力和对α的抑制作用葡糖苷酶（α-GC）和黄嘌呤氧化酶（XO），与其他果汁相比。经过模拟胃肠消化后，发酵橙汁具有最高的维生素C含量，DPPH和ABTS自由基清除能力以及XO抑制活性，菠萝汁发酵液具有最高的α-GC抑制活性。这些结果表明这些果汁在生产具有高比功能的发酵果汁中的潜力。
更新日期：2020-07-08
中文翻译：
植物乳杆菌发酵和模拟消化后五种果汁的健康相关成分和生物活性的评估
这项研究确定并比较了植物乳杆菌后5种果汁的健康相关成分和生物活性NRRL‐B‐14768发酵和随后的模拟胃肠消化。发酵48小时后，橙汁中的维生素C和总酚含量，西瓜汁中的多糖含量以及橙汁和番茄汁中的功能元素含量都较高。FTIR光谱用于揭示酚和有机酸的变化。在发酵过程中，橙汁显示出最佳的1,1-二苯基-2-吡啶甲基肼基（DPPH）和2,2'-叠氮基-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）自由基清除能力和对α的抑制作用葡糖苷酶（α-GC）和黄嘌呤氧化酶（XO），与其他果汁相比。经过模拟胃肠消化后，发酵橙汁具有最高的维生素C含量，DPPH和ABTS自由基清除能力以及XO抑制活性，菠萝汁发酵液具有最高的α-GC抑制活性。这些结果表明这些果汁在生产具有高比功能的发酵果汁中的潜力。
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