植物乳杆菌发酵对猕猴桃抗氧化物质含量及抗氧化活性的影响

该文研究了植物乳杆菌（Lactobacillus plantarum）发酵对猕猴桃果浆理化指标、抗氧化物质（总酚酸、总黄酮、维生素C）含量和抗氧化能力的影响,分析抗氧化物质与抗氧化能力之间的相关性,并采用液质联用（LC-MS）仪对其酚酸和黄酮的组成进行测定。结果表明,与发酵前相比,猕猴桃果浆中植物乳杆菌（L. plantarum）活菌数、总酸含量升高,pH值下降;发酵后猕猴桃果浆对1,1-二苯基-2-三硝基苯肼（DPPH）自由基和2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）二胺盐（ABTS）自由基的清除能力分别提高了60.82%、26.72%;总酚酸和总黄酮的含量分别提高了62.89%、68.97%;DPPH自由基和ABTS自由基的清除能力与总酚酸、总黄酮的含量呈显著正相关（P＜0.05）;植物乳杆菌发酵后的猕猴桃果浆中新生成了2,6-二羟基香豆素、芥子酸和原儿茶酸,咖啡酸则未检出。     

Improvement of Antioxidant Activities in Red Cabbage Sprouts by Lactic Acid Bacterial Fermentation

In the present study, the influence of three types of lactic acid bacteria (Lactobacillus plantarum ATCC 8014, Lactobacillus acidophilus NCFM, Danisco, and Lactobacillus rhamnosus GG E522 (ATCC 53103)) on antioxidant activities of fermented red cabbage sprouts was determined and compared with those of their unfermented/control counterparts. The fermentation resulted in a significant increase (p < 0.05) of antioxidant functionalities as measured by four assays: 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging, Trolox equivalent antioxidant capacity (TEAC), superoxide dismutase (SOD)-like, and β-carotene/linoleic bleaching. The most considerable shift in the antioxidant activities was observed after 24 h of fermentation. These increases were followed by a decrease in total phenolic compounds, anthocyanins, and L-ascorbic acid and by an increase in flavonoids, flavonols, and several phenolic acids (gallic, chlorogenic, caffeic, syringic, p-coumaric, trans-3-hydroxy-4-methoxycinnamic, and trans-o-hydroxycinnamic acid) content. The relationship between the antioxidant activities and the compositional changes in antioxidant compounds due to LAB fermentation was observed. Fermented red cabbage sprouts inoculated with L. plantarum had the highest antioxidant activities (DPPH scavenging: 70.92%; TEAC: 1.94 mM Trolox equivalent; SOD-like activity: 63.40%, and β-carotene/linoleic bleaching: 44.33%), which was almost two-fold higher than those of unfermented treatments. These results indicated that LAB fermentation could be applied as a method to improve the potent antioxidant activities of red cabbage sprouts.     

自然发酵分离乳酸菌发酵红甜菜过程中 品质及抗氧化能力变化

本研究使用从红甜菜自然发酵液中分离鉴定出的乳酸肠球菌和植物乳杆菌分别对红甜菜浆和红甜菜片进行发酵,测定了48 h发酵过程中pH、总酸、活菌数、总酚含量、黄酮含量、总抗氧化能力、DPPH·清除能力、ABTS~+·清除能力的变化。结果显示:发酵后的红甜菜浆和红甜菜片的pH显著下降(p0.05),最低达3.95;总酸含量有所增加,最高达16.78 g/kg;使用乳酸肠球菌发酵的红甜菜浆活菌数最高为7.17log(cfu/L);乳酸肠球菌发酵样品中总酚含量提升幅度最大,相对未发酵样品,其发酵浆总酚含量达755.30 mg/L,提高了72.55%;使用植物乳杆菌发酵的红甜菜片中黄酮含量最高为0.92 mg/L,增加了113.95%;植物乳杆菌发酵的红甜菜浆的甜菜红素含量下降最快,相比未发酵液降至6.01 mg/100 mL,下降38.10%,而红甜菜片发酵液中结果相反,甜菜红素含量分别增加128.81%和137.71%;各样品中的甜菜黄素均在发酵前半段显著提高(p0.05);经过发酵后样品的DPPH·清除能力均得到增强,乳酸肠球菌发酵红甜菜片抑制率最高达到55.32%;总抗氧化能力和ABTS~+·清除能力在乳酸肠球菌和植物乳杆菌发酵的红甜菜片样品中分别显著提高,最大值分别为1.14 mM FeSO_4/L和69.69%。这一研究为后续研究、开发红甜菜乳酸发酵制品提供了基础数据与理论依据。     

Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids

The effect of pulp treatment on the qualitative and quantitative changes to polyphenol compounds exhibiting antioxidant properties, in musts and wines from blackcurrants and cherries was investigated. The following variants of pulp treatment were used: hot maceration, hot maceration and pulp pectinolysis with Rohapect MA Plus and Pektopol PM preparations, and also pulp pectinolysis with Rohapect and Pektopol preparations. Blackcurrant musts contained from 4800 to 6600 mg l^-1 of total polyphenols and cherry musts from 3060 to 3920 mg l^-1. The fermentation process caused a decrease in polyphenols content of approximately 25%. In production of fruit wines, the pulp treatment method had a considerable effect on the total content of polyphenols. In blackcurrant wines the highest extraction of polyphenols was obtained after pectinolysis with a Rohapect preparation. In the case of cherry wines the highest content of these compounds was extracted during pectinolysis with a Pektopol preparation. In musts and wines the presence of the following compounds, derivatives of hydroxycinnamic acid, was determined: neochlorogenic, chlorogenic, caffeic, p-coumaric and ferulic acids. The content of neochlorogenic acid was the highest both in musts and wines from blackcurrants and cherries and amounted to 41.7-126.3 mg l^-1, and 24.7-35.3 mg l^-1 respectively for blackcurrants and 74.3-87.7 mg l^-1and 44.5-71.4 mg l^-1 respectively for cherries. The enzymatic preparation Pektopol PM contained an enzyme acting as depsidase. It broke down chlorogenic acid and other compounds to simple phenolic acids (caffeic acid, p-coumaric acid).     

Characterization of the phenolic acid profile and in vitro bioactive properties of white beetroot products

The impact of boiling, baking and fermentation treatment on the phenolic acid profile, antioxidant capacity (AC) and angiotensin-1 converting enzyme (ACE) activity of white beetroot was investigated. The phenolic acids were analysed by liquid chromatography–mass spectrometry (micro-HPLC-MS/MS), while AC and ACE were determined by in vitro assays. Phenolic acids concentration was between 87.55 and 100.98 ng g⁻¹ d.m. Ferulic and p-coumaric acids were the main compounds among the nine phenolic acids identified. Boiling increased the phenolic acid content by 3%; however, baking and fermentation reduced the level of these acids by approximately 6% and 11%, respectively. A significant positive correlation was observed between the results of all AC assays and sinapic and caffeic acid content. The ACE inhibitory activity of white beetroot products may be attributable to the combined effect of the syringic, 4-hydroxybenzoic, ferulic and p-coumaric acids. Our study indicates that white beetroot as a novel product may be a valuable source of phenolic acids and functional properties.     

益生菌发酵蓝莓花色苷的代谢规律

选用嗜热链球菌、两岐双歧杆菌、植物乳杆菌进行纯种发酵含有蓝莓花色苷提取液的培养液,考察了益生菌发酵过程中活菌数、体外抗氧化性、有机酸、单体花色苷和酚酸等组分的变化情况。结果表明,发酵48 h后,三种益生菌的活菌数均增至8.0 lg CFU/mL左右,两岐双歧杆菌的活菌数最高(P<0.05),发酵后不同菌株发酵样的ABTS+·清除能力显著提升(P<0.05),其中两岐双歧杆菌发酵样品抗氧化能力最强(P<0.05);但植物乳杆菌发酵样品中乳酸含量最高(P<0.05);发酵过程中单体花色苷含量呈下降趋势,两岐双歧杆菌发酵样品花色苷组分与其它两株菌发酵的样品差异较大;绿原酸、对香豆酸和咖啡酸的含量总体呈现下降趋势,而没食子酸、丁香酸和阿魏酸含量呈上升趋势,主成分分析图中三株益生菌发酵样的分布差异较大。以上结果为进一步解释益生菌发酵代谢花色苷的机理提供了参考。     

Stability of the phenolic compounds and antioxidant capacity of five fruit (apple,orange, grape,pomelo and kiwi) juices during in vitro‐simulated gastrointestinal digestion

The in vitro digestive stability of phenolic compounds and the antioxidant capacity of five kinds of commonly consumed fruit juices in the daily diet, including apple juice (AJ), orange juice (OJ), grape juice (GJ), pomelo juice (PJ) and kiwifruit juice (KJ), were studied. Following in vitro digestion, the total phenolic (TP) content of fruit juices decreased to different extents by 35%, 25.3%, 23.5%, 22.2% and 7.8% for KJ, OJ, PJ, GJ and AJ, respectively. The individual phenolic content showed similar changes to the TP content, showing reductions of naringenin‐trisaccharide in OJ and PJ, epicatechin in GJ, and chlorogenic acid in AJ by 43.74%, 27.59%, 47.11% and 33.28%, respectively. Conversely, the antioxidant capacity of fruit juices during digestion measured by ABTS assay increased from 4.79% to 35.53%, except in KJ, which decreased by 19.34%. These results show the health benefits of fruit juices after processing and contribute towards establishing suitable dietary recommendations.     

Changes in antioxidant capacity,isoflavone profile,phenolic and vitamin contents in soymilk during extended fermentation

In this study, the influence of lactic acid bacteria fermentation on the antioxidant capacity, phenolic compounds and vitamins profile of soymilk with different final fermentation pH values (pH 4.55, 4.15 and 3.85) was examined. Fermented soymilk (FSM) with a final pH of 3.85 exhibited relatively higher antioxidant capacity than samples terminated at pH 4.55 or 4.15, as shown from results of Folin–Ciocalteu assay (57.3–63.8 mg GAE/100 mL FSM), DPPH-radical scavenging efficiency (30.0–36.5%) and ferricyanide reducing power (1.13–1.58 mg AAE/100 mL FSM). Among all products, Lactobacillus rhamnosus WQ2-fermented soymilk showed the highest antioxidant level among the four Lactobacillus species, while Lactobacillus acidophilus CSCC 2400 possessed the best ability to deglycosylate isoflavone glucoside (IG), reducing IG concentration by 60.8%. Four vitamins, three phenolic acids, one flavanol, and six isoflavones were detected in fermented and non-fermented soymilk by HPLC-DAD. The contents of antioxidant compounds in FSM were closely related to reducing power and anti-radical ability. In addition, antioxidant capacity was highly correlated with proteolytic activity. This study also demonstrated the potential of extended fermentation to enhance the overall health-promoting property of the products.     

The use of an enzymatic extraction procedure for the enhancement of highland barley (Hordeum vulgare L.) phenolic and antioxidant compounds

A multistep enzymatic extraction method was compared with a conventional chemical extraction process to evaluate the phenolic content and antioxidant activity of highland barley (Z2, Zangqing 25; CHQK, Changheiqingke). The main phenolic compound extracted was (+)‐catechin, followed by ferulic acid, p‐coumaric acid, caffeic acid and chlorogenic acid. The multi‐enzymatic digestion yielded a higher retrieval of (+)‐catechin compared to the conventional chemical extraction procedure (P < 0.05). Compounds obtained from the multi‐enzymatic digestion process exhibited significantly higher (P < 0.05) antioxidant activities determined by oxygen radical absorbance capacity (ORAC) and cellular antioxidant activity (CAA) when compared to chemical extracts. These results suggest that highland barley subjected to in vitro multi‐enzymatic digestion exhibits a higher phenolic content and antioxidant activity than the chemical extraction, and this multi‐enzymatic digestion coupled with the CAA assay may be a valuable tool to evaluate the antioxidant potential of wholegrains and fruits, as well as vegetables.     

Effect of Fermentation on Antioxidant Properties of Red Cabbages

The influence of fermentation, natural and inoculated by two types of lactic acid bacteria (Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus, NCFM), on antioxidant properties of red cabbages was determined and compared with those of their unfermented counterparts. Fermentation led to increased antioxidant activity, which was measured by using DPPH and TEAC method. Highest antioxidant activity was observed in red cabbages fermented with L. plantarum. The total content of phenolic compounds increased upon natural fermentation and was determined by the Folin–Ciocalteu method. Interestingly, in contrast to natural fermentation, for the red cabbages inoculated with L. plantarum and L. acidophilus, the total amount of phenolics increased slightly until day 7 of fermentation and gradually decreased for longer time of fermentation. Fermentation appears to decrease the level of total anthocyanins for all type of fermentation. Additionally, results of the HPLC analysis indicated the metabolism of phenolic compounds during the fermentation of red cabbages. Thus fermentation offers a tool to further increase the antioxidant potential of red cabbages.     

丝状真菌发酵对小麦营养成分及抗氧化活性的影响

研究两株丝状真菌(米曲霉和黑曲霉)发酵对小麦营养成分及抗氧化性的影响,通过测定发酵小麦中还原糖、氨基酸、总酚和总黄酮含量,发现两株丝状真菌均能显著提高小麦中还原糖、氨基酸、总酚和总黄酮含量,并且黑曲霉发酵小麦中可滴定酸含量也显著增加,而米曲霉发酵小麦中可滴定酸并没有显著变化。利用氧化自由基吸收能力(ORAC)方法对发酵过程中抗氧化性变化的研究发现,两株真菌发酵后,均能显著提升小麦的抗氧化性。因此发酵小麦相对未发酵小麦具有更好的营养价值。     

Evolution of the antioxidant capacity and phenolic contents of persimmon during fermentation

The changes in antioxidant capacity and phenolics of persimmon during alcoholic fermentation, acetification, and short aging were investigated. An increase in the antioxidant activity was observed when persimmon was transformed from puree to vinegar. The total content of phenolics remained stable, in contrast to the concentration of condensed tannin, which significantly (p < 0.05) increased during alcoholic and acetic fermentations, although followed by a decrease after aging. The phenolic compounds were characterized and quantitated. Gallic acid was the main phenolic compound, and its content increased by 14.4% during alcoholic fermentation and reduced by 53.5% during acetic fermentation. Additionally, the flavan-3-ol compounds increased during alcoholic fermentation and acetification. Vanillyl alcohol, (?)-epigallocatechin, and p-coumaric acid were not observed in persimmon puree but detected in persimmon wine and vinegar. These results indicate that alcoholic and acetic fermentation can improve the antioxidant capacity of persimmon fruit.     

真菌固态发酵对玉米抗氧化性影响

采用两株食品常用真菌(米根霉3.1175和3.2751)固态发酵玉米,研究发酵前后这2株真菌对玉米抗氧化成分以及抗氧化活性的影响。测定了发酵前后玉米中的总酚和总黄酮;并通过氧自由基吸收能力(ORAC)法和循环伏安法测定了发酵前后抗氧化活性。结果发现玉米中总酚含量、抗氧化活性在米根霉3.2751的发酵下得到显著提高(p<0.05),而其黄酮含量在发酵前后变化不显著(p>0.05)。米根霉3.1175发酵的玉米,总酚含量、黄酮含量、ORAC法抗氧化活性变化不显著(p>0.05),循环伏安法抗氧化活性显著下降(p<0.05)。因此米根霉3.2751发酵的玉米相对未发酵玉米具有更好的抗氧化活性。     

Phenolic Profile and Antioxidant Activity of Polish Meads

The purpose of this study was to evaluate phenolic profile and antioxidant activity of ten different meads of 1:1 and 1:2 types, produced with addition of fruit juices, root spices, and herbs. The total phenolic content in meads varied from 15.27 to 70.80 mg/dm³. The meads originated from dark honeys exhibited the highest antioxidant activity. The predominant phenolic compounds in meads were hydroxybenzoic acids, especially gallic and protocatechuic acid, originated mainly from honeys. Whereas, among the hydroxycinnamic acids, the major phenolic was chlorogenic acid, derived mainly from plant additives used in meads production. A principal component analysis was applied in order to differentiate the investigated meads. The 1:2 meads type could be best described by chlorogenic acid. Among the 1:1 meads type, those made from the dark honeys could be best described by gallic, p-coumaric, and protocatechuic acid while those made with addition of blackcurrant and raspberry juice could be described by caffeic and ferulic acid.     

植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响

采用紫薯粉和植物乳杆菌发酵紫薯粉制作富含花青素的面包,通过对比研究乳酸菌发酵紫薯粉对面包品质的影响;并探讨乳酸菌发酵紫薯粉对面包中花青素含量、总酚含量以及DPPH自由基清除率的影响。结果表明：相比紫薯粉面包,乳酸菌发酵紫薯粉使得面包pH值降低,总酸度(TTA)增加,面包比容有所减小,面包色度C*值增加而色相H*值减小,面包色泽由原来的浅紫色变为浅红色。感官评定的结果显示,采用紫薯粉或乳酸菌发酵紫薯粉制作的面包都为消费者所喜爱。同时,与紫薯粉面包相比,乳酸菌发酵紫薯粉面包的总酚含量和DPPH自由基清除率分别增加了90.8%和6.1%,增强了面包的抗氧化性。     

Synergistic and Antagonistic Interactions of Phenolic Compounds Found in Navel Oranges

Abstract: Phenolic compounds are known to have antioxidant and antimicrobial properties. These properties may be useful in the preservation of foods or beverages. The interactive antioxidant capacity of phenolic compounds within foods has not been well explored. Interactions of individual phenolic compounds (chlorogenic acid, hesperidin, luteolin, myricetin, naringenin, p-coumaric acid, and quercetin) at the concentrations found in navel oranges (Citrus sinensis) were analyzed for their antioxidant capacity to observe potential antagonistic, additive, or synergistic interactions. Mixtures of 2, 3, and 4 phenolic compounds were prepared. The Oxygen Radical Absorbance Capacity (ORAC) assay was used to quantify the antioxidant capacities of these combinations. Three different combinations of 2 compounds and 5 combinations of 3 compounds were found to be synergistic. One antagonistic combination of 2 was also found. No additional synergism occurred with the addition of a 4th compound. A model was developed to explain our results. Reduction potentials, relative concentration, and the presence or absence of catechol (o-dihydroxy benzene) groups were factors in the model. Practical Application: Understanding how combinations of fruit antioxidants work together will support their future use in preservation of foods and/or beverages.     

不同酵母固态发酵对荞麦抗氧化成分及抗氧化作用的影响

研究不同酵母(果酒酵母、葡萄酒酵母、异常汉逊酵母)发酵对荞麦营养成分及抗氧化性的影响,通过测定发酵荞麦中还原糖、总多酚和总黄酮含量,发现3株菌能显著提高荞麦中总多酚和总黄酮含量,且显著降低还原糖含量。利用氧化自由基吸收能力(ORAC,oxygen radical absorbance capacity)方法对酵母发酵过程中荞麦提取物的抗氧化活性变化的研究发现,3株酵母均能显著提升荞麦的抗氧化活性,且发酵荞麦提取物的抗氧化活性与总多酚、总黄酮成分含量呈相关性。因此,发酵荞麦相对未发酵荞麦具有更好的营养保健功能。     

Antioxidant capacity and phenolic composition of different woods used in cooperage

This study has investigated the antioxidant capacity of different woods used in cooperage and the effect of the botanical species of wood on this capacity. Quercus robur and Castanea sativa were the species with the highest antioxidant capacity, due to their relatively high content of phenolic compounds. However, the phenolic content of Prunus avium samples was very low, also reflected in its antioxidant capacity. All measurements of antioxidant capacity were consistent with the content and composition of the phenolic compounds detected in the wood samples. The major contributors to the antioxidant capacity were identified as phenolic acids, including gallic, protocatechuic, p-coumaric and ellagic acid and all the ellagitannins, due to their characteristic structure.     

Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas

BACKGROUND: C. asiatica was exposed to various fermentations: no fermentation (0 min), partial fermentation (120 min) and full fermentation (24 h). Total phenolic content (TPC) and ferric‐reducing antioxidant power (FRAP) of C. asiatica infusions were studied as a function of water temperature (60, 80 or 100 °C), the brewing stage (one, two or three) and the brewing time (1, 3, 5, 10, 15 or 20 min). The optimum brewing procedure was adopted to study the antioxidant properties and phenolic compounds in C. asiatica infusions. RESULTS: The optimum extraction efficiency of C. asiatica infusions was achieved at 100 °C after a 10 min brewing time, and decreased substantially after applying multiple brewing steeps. However, no significant different was found between the second and third infusions. The non‐fermented C. asiatica (CANF) infusion had the highest antioxidant activity. Gallic acid, naringin, chlorogenic acid, catechin, rutin, rosmarinic acid and quercetin were identified to present. Luteolin and kaempferol were only found in 80% methanol extraction method. CONCLUSION: C. asiatica herbal teas should be prepared at 100 °C for 10 min to obtain the optimum antioxidant capacity. Multiple brewing steps in C. asiatica herbal tea are encouraged due to the certain amount of antioxidant obtained. Copyright © 2011 Society of Chemical Industry     

Enhancement of antioxidant activity,total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715

In the present study, a solid state fermentation of black soybeans with Bacillus subtilis BCRC 14715 was performed. The effect of fermentation on the changes of total phenolic and flavonoid content and antioxidant activities including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging effect, and Fe²⁺-chelating ability exerted by various solvent (water, 80% methanol, 80% ethanol, 80% acetone) extracts of black soybeans was examined. It was found that fermentation enhanced the total phenolic and flavonoid content as well as antioxidant activity of the black soybean extract. Among the various extracts examined, the acetone extract of fermented black soybeans showed the highest total phenolic and flavonoid content. The acetone extract and the methanol extract of fermented black soybeans showed the highest DPPH free radical-scavenging effect and Fe²⁺-chelating ability, respectively. Analysis of extraction yields showed that the active principle associated with the DPPH radical-scavenging effect was most efficiently extracted from black soybeans using water, regardless of fermentation. Water and methanol effectively extract the Fe²⁺-chelating principles from non-fermented and fermented black soybeans, respectively.