植物乳杆菌
食品科学
发酵
DPPH
风味
抗氧化剂
化学
功能性食品
益生菌
高效液相色谱法
生物
食品加工中的发酵
乳酸
生物化学
细菌
色谱法
遗传学
作者
Yu Zhang,Weipeng Liu,Zehua Wei,Baoshu Yin,Chaoxin Man,Yujun Jiang
标识
DOI:10.1016/j.lwt.2020.110590
摘要
Lactic acid bacteria with various probiotic functions and excellent fermentation characteristics are widely used in food production, which not only enhance flavor, but also improve functional quality. In this research, Lactobacillus plantarum J26 was selected as the fermented strain in blueberry juice, and the basic indexes, nutritional functional properties, antioxidant capacity and enzyme inhibition were tested to judge the fermentation process influences to blueberry matrix. The results showed that the total amount of phenolic substances increased by 43.42% after fermentation. Four kinds of anthocyanins were found through High Performance Liquid Chromatography (HPLC) detection. Then the scavenging abilities of DPPH, superoxide anion radical and hydroxyl radical were estimated to determine the antioxidant activities of fermented blueberry juice. Moreover, the effect of oxidative damage was also analyzed in the model of Caco-2 cells. Finally, the inhibition of α-glucosidase and α-amylase were both detected in fermented blueberry juice. To sum up, these findings suggested that L. plantarum J26 could be used as fermented strain in the blueberry juice to improve the functional activities.
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