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.     

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.     

Role of Carbohydrate-Cleaving Enzymes in Phenolic Antioxidant Mobilization from Whole Soybean Fermented with Rhizopus oligosporus

Previous research has suggested a relationship between free phenolic content and β-glucosidase activity in solid-state fermented food substrates and to amylase activity in germinating soybeans. This study was undertaken to examine the role of a number of carbohydrate-cleaving enzymes in phenolic antioxidant mobilization from whole soybean during solid-state fermentation. In addition to total soluble phenolic content, α- and β-glucosidase, α-amylase, and β-glucuronidase activities were measured in extracts of soybean fermented with a food-grade fungus, Rhizopus oligosporus. Antioxidant activity of the extracts was determined as 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability. Our results demonstrate that while total soluble phenolic content increased 120–135% in the extracts, increased antioxidant activity (+61%) was limited to the early fermentation period, with activity decreasing with increased culture time. Higher antioxidant activity was linked to increased glucosidase and glucuronidase activities, while high total phenolic content partly linked to increased amylase activity. The overall results (enzymatic activities and phenolic antioxidant contents) suggest the possible involvement of lignin remobilization and/or degradation activities, as well as phenolic detoxification activities, by Rhizopus oligosporus in phenolic antioxidant mobilization from fermented whole soybean.     

Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study

In vitro shoot culture of Orthosiphon aristatus was selected as a model system for lactic acid bacteria (LAB) fermentation study. This in vitro plant was subjected to different types of LAB fermentations (Lactobacillus plantarum ATCC 8014 and Lactobacillus acidophilus NCFM) for a different time periods of 24, 48, and 72 h at 37^oC. The LAB fermentations consisted of solid state fermentations in a climatic incubator and liquid state of fermentations in a DCU fermenter system. The aim was to determine the effect of fermentation on antioxidant properties of the in vitro plant extract. Results indicate that all types of LAB fermentation decreased the level of rosmarinic acid and total phenolic compounds; however, a slight increase in total flavonoids and flavonols was observed in solid state fermentations samples. The highest reduction was obtained in the sample of liquid state fermentation inoculated with L. plantarum for a period of 72 h. The loss in rosmarinic acid and phenolics was concomitant with a loss of total antioxidant activity (DPPH, TEAC, and SOD-like activity). HPLC result confirmed that the longer fermentation was the greater reduction phenolic acids content was found. These results indicate LAB fermentation caused a decrease on antioxidant properties of in vitro shoot culture of Orthosiphon aristatus.     

Viburnum mullaha D. DON fruit (Indian cranberry): A potential source of polyphenol with rich antioxidant,anti-elastase,anti-collagenase,and anti-tyrosinase activities

Viburnum mullaha (Buch.-Ham. Ex D. Don), is an underexplored wild edible fruit of Indian Himalayan region, analyzed for total polyphenol contents, antioxidant, anti-elastase, anti-collagenase, and anti-tyrosinase activities using in vitro assays. High values of total phenolic contents of 1257 ± 40 mg gallic acid equivalents/100 g fruit weight and total flavonoid contents of 3501 ± 203 mg catechin equivalents/100 g fruit weight were observed. V. mullaha fruit extracts showed outstanding antioxidant activities (ABTS⁺, 1,1-diphenyl-2-picrylhydrazyl, superoxide anion, linoleate peroxyl radicals scavenging, and ferric reducing activities) and remarkable anti-elastase, anti-collagenase, and anti-tyrosinase activities. High resolution liquid chromatography–mass spectroscopy analysis revealed presence of 15 phenolic compounds, namely, chlorogenic acid, acetyl salicylic acid, dihydrorobinetin, dihydromyricetin, 2-isoprenylemodin, rutin, cosmosiin hexaacetate, pectolinarin, dihydroquercetin, eriodictyol, iriginol hexaacetate, theaflavin, epicatechin-pentaacetate, lomatin, and peucenin in fruit extracts. This study recommends utilization of V. mullaha fruit as functional food with prospective pharmaceutical, nutraceutical, and cosmeceutical properties.     

Analysis of physiochemical composition and antioxidant properties between hulls of the genetically modified glyphosate-tolerant soybean and northeast soybean

In this study, the physiochemical and antioxidant properties of the soybean hulls from the genetically modified glyphosate-tolerant soybeans (line 40-3-2) and local cultivar northeast soybeans were investigated. The levels of fat, total phenolic, total extractable pectin and soluble dietary fiber in northeast soybeans hulls were less than that in glyphosate-tolerant soybeans hulls, respectively. The antioxidant capacity of total phenolic, water soluble pectin, and soluble dietary fiber showed that DPPH free radical scavenging activities of glyphosate-tolerant soybeans hulls were 118.23, 57.34 and 197.22 μg AAE/g, which were 2.3, 1.2 and 9.4 times of northeast soybeans hulls, respectively (p < 0.05), and FRAP of glyphosate-tolerant soybeans hulls were 401.67, 747.51 and 328.53 μg AAE/g, which were 1.8, 8.7 and 4.8 times of northeast soybeans hulls (p < 0.05). Glyphosate-tolerant soybeans hulls extract showed the stronger antioxidant activity, which was positively correlated with total phenolic content (r = 0.890, p = 0.001). It provides evidence on developing value-added utilization of hulls, soybean processing by-products, as nutraceuticals or functional food ingredients.     

Phenolic profile,antioxidant, anticholinesterase,and anti-tyrosinase activities of the various extracts of Ferula elaeochytris and Sideritis stricta

In this study, the antioxidant, anticholinesterase, and anti-tyrosinase properties of (hexane, acetone, methanol, and water) extracts of Ferula elaeochytris and Sideritis stricta were determined with the total phenolic and flavonoid contents. The phenolic profile of the methanol and water extracts was analysed using HPLC-DAD. Protocatechuic acid was found as the major phenolic compound in the methanol (116.3 ± 3.1 µg/g) and water extracts (69.4 ± 1.3 µg/g) of F. elaeochytris. Coumarins (253.9 ± 4.1 µg/g) and catechin hydrate (175.2 ± 2.9 µg/g) were the most abundant phenolic compounds in the methanol and water extracts of S. stricta. β-carotene–linoleic acid, DPPH^?, ABTS^?+, CUPRAC, and metal-chelating assays were used to evaluate antioxidant properties of the extracts. The methanol and water extracts of F. elaeochytris and the acetone and methanol extracts of S. stricta containing the highest amount of total phenolic and flavonoid contents showed the highest antioxidant activities in β-carotene–linoleic acid, DPPH^?, ABTS^?+, and CUPRAC assays. The enzyme inhibitory potential of extracts was investigated against key enzymes involved in neurodegenerative (acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)) and skin (tyrosinase) disorders. In the cholinesterase inhibitory assays, the hexane extracts of two species exhibited the best activity against AChE, while the hexane extract of F. elaeochytris and the methanol extract of S. stricta observed to be the most active against BChE. As for anti-tyrosinase activity results of extracts, the only acetone and methanol extracts showed mild inhibitory activity for both species.     

Characterization of Soybean Kapi During Fermentation with Bacillus spp.

The changes in enzymatic activities, aroma profiles, color development, phenolic content (including isoflavones), and radical scavenging properties during fermentation to produce soybean kapi condiment using two isolates of Bacillus subtilis IS4 (IS4) and B. amyloliquefaciens RY1 (RY1) are reported. The activities of three hydrolytic enzymes (β-glucosidase, α-amylase, and protease) from both strains showed similar change patterns; the highest activities were observed during days 2–4 of fermentation. With respect to volatile compound formation, the common dominant volatile compounds found in both IS4 and RY1 fermented samples were aldehydes and N-containing compounds. However, IS4 also contained acids and esters as dominant compounds, while RY1 also contained alcohols as dominant compounds. Moreover, the change of Hunter color (increase in a*- and b*- value and decrease in L*-value) appeared to be coincidental with the development of browning and the increase in fluorescence intensity in all samples of IS4 and RY1. In addition, the fermented samples had significant increase (P<0.05) of phenolic content as well as DPPH radical scavenging activity, which was well correlated. Although the content of glucoside isoflavone (daidzin and genistin) and aglycone isoflavone (daidzein and genistein) increased in the early stage of fermentation and dramatically decreased thereafter in both strains, their derivatives may possess antioxidant activity. These results show the potential of the individual B. subtilis strains IS4 and B. amyloliquefaciens RY1 as functional starter cultures for the enrichment of the antioxidant and free-radical scavenging activity in soybean kapi.     

Multiple-strain Lactobacillus-fermented soymilk with antioxidant capacity and delicate flavour

Soymilk is a high-quality fermentation substrate, but its flavour is not accepted by many consumers. In this study, soymilk was fermented under different fermentation conditions by different Lactobacillus strains. The antioxidant activity of the soymilk was explored using TOPSIS and the changes in flavour during fermentation were investigated by e-nose using PCA. The results of TOPSIS showed that Lactobacillus plantarum (LP) ranked first (0.734) and L. acidophilus (LA) ranked second (0.651). In addition, L. bulgaricus (LB) was the only strain that could increase ABTS antioxidant activity (by around 11%). The LP, LA and LB mixed fermentation sample (w/w/w, 1 : 1 : 1) provided 10 new kinds of flavour compounds and stronger antioxidant ability than the unfermented sample. In addition, storage at 4 °C after fermentation elicited beneficial changes in the content of key flavour substances. Therefore, multiple-strain Lactobacillus-fermentation of soymilk not only improved the antioxidant activity but also provided a delicate flavour.     

Physicochemical characteristics and antioxidant activities of grape Yakju

The physicochemical characteristics and antioxidant activities of grape yakju, a traditional Korean alcoholic beverage, were investigated during the fermentation process. Reducing sugars decreased while total acid content increased throughout fermentation. Alcohol content increased up to 16–20% after the 10^th day of fermentation. The content of total phenolic compounds and flavonoid in yakju increased with fermentation time. Anthocyanin was found only in yakju made from grapes. ‘Muscat Baily A (MBA)’ yakju was the most preferred regarding color, flavor, taste, and overall acceptance. Antioxidant activities of grape yakju, except for the 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, increased with fermentation time, with the following in the order of increasing antioxidant activity after fermentation: ‘MBA’, ‘Campbell’, ‘Kyoho’, and control yakju. Antioxidant activities of grape yakju depended on total flavonoid content rather than total phenolic compounds.     

Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains

Lactobacillus plantarum is the main species responsible for the spontaneous fermentation of Spanish-style green olives. Olives and virgin oil provide a rich source of phenolic compounds. This study was designed to evaluate inhibitory growth activities of nine olive phenolic compounds against four L. plantarum strains isolated from different sources, and to explore the L. plantarum metabolic activities against these phenolic compounds. None of the nine compounds assayed (oleuropein, hydroxytyrosol, tyrosol, as well as vanillic, p-hydroxybenzoic, sinapic, syringic, protocatechuic and cinnamic acids) inhibited L. plantarum growth at the concentration found in olive products. Oleuropein and tyrosol concentrations higher than 100 mM were needed to inhibit L. plantarum growth. On the other hand, sinapic and syringic acid showed the highest inhibitory activity since concentrations ranging from 12.5 to 50 mM inhibited L. plantarum growth in all the strains analyzed. Among the nine compounds assayed, only oleuropein and protocatechuic acid were metabolized by L. plantarum strains grown in the presence of these compounds. Oleuropein was metabolized mainly to hydroxytyrosol, while protocatechuic acid was decarboxylated to catechol. Metabolism of oleuropein was carried out by inducible enzymes since a cell-free extract from a culture grown in the absence of oleuropein was unable to metabolize it. Independent of their isolation source, the four L. plantarum strains analysed showed similar behaviour in relation to the inhibitory activity of phenolic compounds, as well as their ability to metabolize these compounds.     

Bioactive phenolic compounds of cowpeas (Vigna sinensis L). Modifications by fermentation with natural microflora and with Lactobacillus plantarum ATCC 14917

In this work we have determined the phenolic composition of raw cowpeas (Vigna sinensis L) of the variety Carilla by HPLC/PAD/MS and have studied the effect of fermentation, both spontaneous and with Lactobacillus plantarum ATCC 14917, on the phenolic compounds. This variety contains mainly ferulic and p‐coumaric acids esterified with aldaric acids, together with the cis and trans isomers of the corresponding free acids. Hydroxybenzoic acids such as gallic, vanillic, p‐hydroxybenzoic and protocatechuic were also found, along with flavonols such as a myricetin glucoside, mono‐ and diglycosides of quercetin and a quercetin diglycoside acylated with ferulic acid. Fermentation, both spontaneous and inoculated, modifies the content of phenolic compounds, but differently in each case. The antioxidant activity as free radical‐scavenging activity has also been evaluated. Fermentation followed by heating has been shown to be a very effective process to increase the functionality of this variety of V sinensis. For this reason, this cowpea variety could be used as an ingredient to obtain high value‐added flours. Copyright © 2004 Society of Chemical Industry     

Effect of fermentation conditions on the antioxidant compounds and antioxidant capacity of <Emphasis Type="Italic">Lupinus angustifolius cv. zapaton</Emphasis>

To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of Lupinus angustifolious cv. zapaton, two different types of fermentation processes were performed. Solid-state fermentations in cracked seeds carried out by Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis and liquid state fermentations in flour and cracked seeds carried out by the microbial population present in the seed (natural fermentation) or by L. plantarum inocula. Antioxidant compounds that were quantified included vitamin C by micellar electrokinetic capillary electrophoresis, vitamin E isomers by high performance liquid chromatography, total phenolic compounds (TPC) by spectrophotometry and reduced glutathione (GSH) by spectrofluorimetry. The antioxidant capacity was analysed by determining the superoxide dismutase-like activity (SOD-like activity), Peroxyl Radical-Trapping Capacity (PRTC) and Trolox Equivalent Antioxidant Capacity (TEAC) and by in vitro methods using unilamellar liposomes of egg yolk phosphatidylcholine (PC). In general, fermentation process produced a reduction in vitamin C, vitamin E activity, GSH and SOD-like activity, however TPC, PRTC, TEAC and inhibition of PC peroxidation increased under most of the fermentation conditions. Optimal results to obtain functional lupin products were achieved in cracked seeds fermented with B. subtilis where increases in TPC content, PRTC, inhibition of PC peroxidation and TEAC content of 490, 669, 492 and 224%, respectively, were found. Also, fermentation carried out with L. plantarum in lupin flours and naturally in cracked seeds caused smaller, although significant (P ≤ 0.05) increases in TPC, PRTC, inhibition of PC and TEAC (80–148, 50–90, 23 and 45–65%, respectively).     

Antioxidants and antiradicals in almond hull and shell (Amygdalus communis L.) as a function of genotype

To compare the antioxidant and antiradical activity of Amygdalus communis L. hulls and shells phenolic extracts in different genotypes, 18 A. communis L. genotypes were selected from those in Qooshchi, Qalgachi, Qovarchin Qale, Najaf Abad, Jamal Abad, Kahriz, Sfahlan of West and East Azerbayjan provinces of Iran in 2007. The fruits of these almonds were collected, their hulls and shells dried, ground and then methanolic extracts prepared from these hulls and shells. Total phenolic content was determined using the Folin–Ciocalteu (F–C) method. The extracts’ reducing power and scavenging capacity for radical nitrite, hydrogen peroxide and superoxide were evaluated. Significant differences were found in phenolic content of hulls and shells among various genotypes, radical scavenging capacity percentage varied significantly among genotypes and their hulls and shells. S₃-7 genotype with the highest phenolic content and antioxidant activity in its hulls represents a valuable genotype for procuring antioxidant phenolic compounds.     

Comparative evaluation of the quality of red globe grape juice fermented by Lactobacillus acidophilus and Lactobacillus plantarum

Basic analysis, electronic senses and HS-SPME/GC-MS were used to evaluate the effects of single and mixed cultures of Lactobacillus acidophilus-26 and Lactobacillus plantarum-56 on the quality of fermented red globe grape (RGG) juice. The results showed that mixed culture fermentation was superior to single strain fermentation in terms of viable bacteria counts, consumption of total sugar (TS), total soluble solids, pH, functionality, and antioxidant properties of RGG juice (RGGJ). Whereas the aroma profiles of developing juices were dominated by abundant esters, acids, alcohols, aldehydes, and ketones. Compared with the single inoculation, co-inoculation of the two species induced lactic acid fermentations, leading to accumulation of acetic acid, ethyl acetate, and 2-hexenol significantly. Moreover, higher concentrations of ethyl acetate, benzoic acid ethyl ester, octanoic acid, sorbic acid, 2-phenylethanol, and 2-hexenol represented the characteristic flavours of juices. To sum up, these findings suggested that L. acidophilus-26 and L. plantarum-56 could be used as fermented strains to ferment and improve the quality of RGGJ.     

Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (<Emphasis Type="Italic">Pleurotus ostreatus</Emphasis>) and chanterelle (<Emphasis Type="Italic">Cantharellus cibarius</Emphasis>) mushrooms

Fruiting bodies of Pleurotus ostreatus (oyster) and Cantharellus cibarius (chanterelle) mushrooms underwent acid fermentation using 3 strains of lactic acid bacteria (LAB) as starter cultures. Polyphenol contents, antioxidant activities, and phenolic acid contents in fresh, blanched, and fermented mushrooms were investigated. Fruiting bodies of oyster mushrooms exhibited higher total phenolic contents than chanterelle mushrooms. Blanching caused a decrease in polyphenol contents and antioxidant activities in both mushroom types. No important differences were observed in total phenolic compound contents (measured using Folin-Ciocalteau reagent) in mushrooms using different LAB strains. Lactobacillus plantarum was the most useful microorganism for lactic acid fermentation of fruiting bodies for reduction of the pH value. The highest concentrations of single phenolic acids: gallic, homogentisic, and ferulic acids were present in mushrooms fermented using L. plantarum.     

Production of bioactive peptides from tomato seed isolate by Lactobacillus plantarum fermentation and enhancement of antioxidant activity

Tomato seed contains proteins of high nutritional value and nutraceutical properties, which can be recovered for application as food additives. In this study, we investigated the use of a Lactobacillus plantarum strain to obtain high-added-value peptides from the fermentation process using tomato seed meal extract as the substrate. Potentially tomato seed meal extract have antioxidant activity which is correlated to the amino acid structures, compositions and sequences. After 24 h of fermentation, the radical scavenging activity of the isolated extract was increased by 87%. The increase of antioxidant activity is potentially attributed to the production of different bioactive peptides bio transformed during fermentation. L. plantarum growth on tomato seed meal extract as substrate reduced content of crude and soluble proteins by 18.44% and 68.99%, respectively, after 24 h of fermentation. Gel filtration chromatography showed a depolymerization of high molecular weight of polymers. HPLC analysis showed a significant decrease in the concentration of total amino acids, especially glutamic acid and aspartic acid. FTIR results showed that the fermentation favors the production of new amides and aromatic compounds. The production of protease by L. plantarum was investigated and results showed that highest activity (401.45 U/ml) were obtained after 20 h of fermentation. Results confirmed that L. plantarum could degrade and convert tomato seed proteins into bioactive peptides that contributed positively to the improvement of antioxidant activity of the protein isolate.     

Effect of fermentation time on antioxidative activities of Ganoderma lucidum broth using leguminous plants as part of the liquid fermentation medium

Oxidative damage plays an important role in the pathology of human diseases. Ganoderma lucidum, a medicinal fungus, has been used for thousands of years in traditional Oriental medicine. It is reported to have antioxidant functions such as inhibition of lipid peroxidation. The objective of the present study was to investigate the effect of fermentation time on the antioxidative activities of G. lucidum broth filtrate using leguminous plants as part of the liquid fermentation medium. Inhibition of Cu²⁺-induced oxidation of human low-density lipoprotein (LDL), DPPH radical-scavenging activity, total phenolic compounds, isoflavones and protocatechuic acid were measured to evaluate the antioxidant activity of G. lucidum fermentation broth filtrate. Our results showed that black soybean and Astragalus membranaceus improved the antioxidant activity of the G. lucidum fermentation broth filtrate. Protocatechuic acid was identified by LC–MS as the antioxidant compounds whose relative potency of inhibiting LDL oxidation to Trolox is 1.55. Protocatechuic acid showed positive correlation with the antioxidant activity of the fermentation broth filtrate while isoflavones did not contribute to antioxidant activity.     

Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18

In this study, solid state fermentation of mung beans by Cordyceps militaris SN-18 (C. militaris-fermented mung beans, CFMB) was performed. The effects of fermentation on phenolic content, antioxidant activity, and DNA damage protection of mung beans through various polarities solvent extracts were determined. Results showed that phenolic content, antioxidant activities, and DNA damage protection of mung beans were significantly enhanced by fermentation. The water extract of CFMB exhibited the highest phenolic content, DPPH radical scavenging activity, ferric reducing antioxidant power, reducing power, and DNA damage protection. During fermentation, shikimic acid, chlorogenic acid, vanillic acid, rutin, sinapic acid, and luteolin of mung beans were significantly increased. A clear correlation was found between phenolic content and antioxidant activity. Thus, CFMB with enhanced phenolic compounds, antioxidant activity, and DNA damage protection may be effective in the prevention of oxidative damage-induced disease, and it can serve as a novel nutraceutical and functional food in health promotion.     

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

The present study aimed to evaluate the effect of fermentation and gastrointestinal digestion of three kinds of fermented kiwifruit pulps with different Lactobacillus (Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei). The changes in bioactive substances (total phenolic acid, total flavonoid, vitamin C and the viable count), antioxidant capacity (DPPH, ABTS, hydroxyl radical and superoxide anion radical scavenging activity) and phenolic profiles (protocatechuic acid, protocatechualdehyde, chlorogenic acid, caffeic acid and p-coumaric acid) were detected. The result showed, compared to non-fermented kiwifruit pulp, fermentation with LP and LA had higher content of TPA, TF and V_C, as well as antioxidant capacity. Fermentation with LP and the content of protocatechualdehyde, p-coumaric acid and chlorogenic acid were increased. However, after digestion, LP showed more effect in maintaining the content of antioxidants, antioxidant capacity and the viable count rather than LA. During digestion, the content of protocatechualdehyde and p-coumaric acid was increased in fermented samples compared with non-fermented samples. Overall, compared with LA and LC, LP is more suitable for the fermentation of kiwifruit pulp.