植物乳杆菌发酵蓝莓果汁工艺优化及其抗氧化能力
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摘要
利用植物乳杆菌LJ26发酵蓝莓果汁,利用Box-Benhnken设计响应面试验对发酵工艺进行优化。确认最佳发酵工艺为发酵温度37℃、发酵时间24 h和发酵剂接种量3%,获得的发酵蓝莓果汁中活菌数达1×10~9 cfu/mL。对发酵前后蓝莓果汁中功能活性物质进行检测,发酵后果汁中酚类物质含量增加了43.42%,花青素含量提高了5.88%。通过体外自由基清除试验和Caco-2细胞氧化损伤缓解试验检测了发酵前后蓝莓果汁的抗氧化能力变化,结果发现发酵后蓝莓果汁DPPH自由基和超氧阴离子自由基清除率显著提高,缓解Caco-2细胞氧化损伤能力显著增强,证明植物乳杆菌LJ26可以作为提高蓝莓果汁品质的菌株,为蓝莓深加工技术提供了理论基础。
Blueberry juice was fermented by Lactobacillus plantarum LJ26,and the fermentation process was optimized by Box-Benhnken design response test. The optimized fermentation conditions were as follows:initial inoculum size was 3%,fermentation temperature was 37 ℃ and fermentation time 24 h. Under the optimum conditions,the viable counts of fermented blueberry juice were 1×10~9cfu/mL. In addition,the functional substances in the blueberry juice were compared before and after the fermentation. The results showed that phenolic content and the anthocyanin content were increased by 43.42% and 5.88%,respectively. The antioxidant capacities of blueberry juice before and after fermentation were detected by in vitro free radical scavenging test and Caco-2 cell oxidative damage amelioration test. It was found that the free radical scavenging rate of DPPH and the superoxide anion of blueberry juice increased significantly and the alleviation ability of Caco-2 cell oxidative damage was also significantly elevated after fermentation. These results proved that L. plantarum LJ26 could enhance the quality of blueberry juice,and provided a theoretical basis for the deep processing technology of blueberry.
Blueberry juice was fermented by Lactobacillus plantarum LJ26,and the fermentation process was optimized by Box-Benhnken design response test. The optimized fermentation conditions were as follows:initial inoculum size was 3%,fermentation temperature was 37 ℃ and fermentation time 24 h. Under the optimum conditions,the viable counts of fermented blueberry juice were 1×10~9cfu/mL. In addition,the functional substances in the blueberry juice were compared before and after the fermentation. The results showed that phenolic content and the anthocyanin content were increased by 43.42% and 5.88%,respectively. The antioxidant capacities of blueberry juice before and after fermentation were detected by in vitro free radical scavenging test and Caco-2 cell oxidative damage amelioration test. It was found that the free radical scavenging rate of DPPH and the superoxide anion of blueberry juice increased significantly and the alleviation ability of Caco-2 cell oxidative damage was also significantly elevated after fermentation. These results proved that L. plantarum LJ26 could enhance the quality of blueberry juice,and provided a theoretical basis for the deep processing technology of blueberry.
引文
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[33]Ahamed M,Alhadlaq H A,Alam J,et al.Iron oxide nanoparticle-induced oxidative stress and genotoxicity in human skin epithelial and lung epithelial cell lines[J].Current Pharmaceutical Design,2013,19(37):104:-110.
[2]Huang W C,Chen Y M,Kan N W,et al.Hypolipidemic effects and safety of Lactobacillus Reuteri 263 in a hamster model of hyperlipidemia[J].Nutrients,2015,7(5):3767-3782.
[3]李亚东,张志东,吴林.蓝莓果实的成分及保健机能[J].中国食物与营养,2002(1):27-28.
[4]陈介甫,李亚东,徐哲.蓝莓的主要化学成分及生物活性[J].药学学报,2010(4):422-429.
[5]楚文靖,郜海燕,陈杭君,等.蓝莓贮藏保鲜技术研究进展[J].食品工业,2015(6):253-259.
[6]Mittler R.Oxidative stress,antioxidants and stress tolerance[J].Trends in Plant Science,2002,7(9):405-410.
[7]Amaretti A,Nunzio M,Pompei A,et al.Antioxidant properties of potentially probiotic bacteria:In vitro and in vivo activities[J].Applied Microbiology and Biotechnology,2013,97(2):809-817.
[8]Connor A M,Luby J J,Hancock J F,et al.Changes in fruit antioxidant activity among blueberry cultivars during cold-temperature storage[J].J Agric Food Chem,2002,50(4):893-898.
[9]Min M,Bunt C R,Mason S L,et al.Non-dairy probiotic food products:An emerging group of functional foods[J].Critical Reviews in Food Science and Nutrition,2018:1-45.
[10]Bansal S,Mangal M,Sharma S K,et al.Non-dairy based probiotics:A healthy treat for intestine[J].Critical Reviews in Food Science & Nutrition,2016,56(11):312-334.
[11]李维妮,张宇翔,魏建平,等.益生菌发酵苹果汁工艺优化及有机酸的变化[J].食品科学,2017,38(22):80-87.
[12]李思思,李俊,何星存,等.无甜苷罗汉果汁发酵制备果酒的研究[J].食品研究与开发,2018,39(3):65-70.
[13]张洋婷,郗艳丽,葛红娟,等.福林酚比色法测定酸浆宿萼中总多酚含量[J].食品研究与开发,2016,37(23):138-141.
[14]Lee J,Durst R W,Wrolstad R E.Determination of total monomeric anthocyanin pigment content of fruit juices,beverages,natural colorants,and wines by the pH differential method:Collaborative study[J].Journal of Aoac International,2005,88(5):108-115.
[15]白雨鑫,郭斌,韩冠英,等.萝藦果壳多糖提取工艺优化及其抗氧化活性研究[J].食品工业科技,2015,36(20):278-283.
[16]Wang Y C,Yu R C,Chou C C.Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria[J].Food Microbiology(London),2006,23(2):128-135.
[17]Babakhani A,Farvin K H S,Jacobsen C.Antioxidative effect of seaweed extracts in chilled storage of minced atlantic mackerel(Scomber scombrus):Effect on lipid and protein oxidation[J].Food & Bioprocess Technology,2015,9(2):1-13.
[18]Kwaw E,Ma Y,Tchabo W,et al.Effect of lactobacillus strains on phenolic profile,color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry,2018,1(2):186-197.
[19]Filannino P,Bai Y,Di Cagno R,et al.Metabolism of phenolic compounds by Lactobacillus spp.during fermentation of cherry juice and broccoli puree[J].Food Microbiology,2015,46:272-279.
[20]Filannino P,Cavoski I,Thlien N,et al.Lactic acid fermentation of cactus cladodes(Opuntia ficus-indica L.)generates flavonoid derivatives with antioxidant and anti-inflammatory properties[J].Plos One,2016,11(3):52-65.
[21]Gan R,Shah N,Wang M,et al.Lactobacillus plantarum WCFS1 fermentation differentially affects antioxidant capacity and polyphenol content in mung bean(Vigna radiata)and soya bean(Glycine max)milks[J].Journal of Food Processing & Preservation,2016,41(1):104-113.
[22]刘少敏,周文琦,李婷,等.不同乳酸菌抗氧化能力的比较与分析[J].中国乳品工业,2015,43(8):8-12.
[23]葛英亮,马艳秋.响应面法优化蓝莓澄清型果汁饮料工艺[J].食品科学,2012(12):52-57.
[24]Zhu Y,Du Y.Selective utilization of different carbon sources by microorganism during fermentation[J].Journal of Biotechnology,2008,136(136):272-284.
[25]Ankolekar C,Pinto M,Greene D,et al.In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice[J].Innovative Food Science & Emerging Technologies,2012,13(1):221-230.
[26]Liao X Y,Guo L Q,Ye Z W,et al.Use of Autochthonous lactic acid bacteria starters to ferment mango juices for promoting its probiotic roles[J].Prep Biochem Biotechnol,2016,46(4):399-405.
[27]Weber F,Larsen L R.Influence of fruit juice processing on anthocyanin stability.[J].Food Research International,2017,13(1):346-361.
[28]胡廷,冉旭.加工工艺对紫薯饮料淀粉转化率和花青素保留率的影响[J].食品科技,2018(5):108-112.
[29]Mousavi Z,Seyed Mohammad Mousavi,Seyed Hadi Razavi,et al.Effect of fermentation of pomegranate juice by Lactobacillus plantarum and Lactobacillus acidophilus on the antioxidant activity and metabolism of sugars,organic acids and phenolic compounds[J].Food Biotechnology,2013,27(1):13.
[30]Park J B,Lim S H,Sim H S,et al.Changes in antioxidant activities and volatile compounds of mixed berry juice through fermentation by lactic acid bacteria[J].Food Science and Biotechnology,2017,26(2):441-446.
[31]Yin C,Mao W,Yang Y,et al.Structure and antioxidant activity of an extracellular polysaccharide from coral-associated fungus,Aspergillus versicolor LCJ-5-4[J].Carbohydrate Polymers,2012,87(1):218-226.
[32]杨瑞华,海春旭,李瑞珍,等.过氧化氢与细胞生长状态的剂量反应关系研究[J].癌变·畸变:突变,1997(2):92-99.
[33]Ahamed M,Alhadlaq H A,Alam J,et al.Iron oxide nanoparticle-induced oxidative stress and genotoxicity in human skin epithelial and lung epithelial cell lines[J].Current Pharmaceutical Design,2013,19(37):104:-110.
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