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Evaluation of health-related composition and bioactivity of five fruit juices following Lactobacillus plantarum fermentation and simulated digestion |
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| Authors: | Huawei Zeng Yuying Shuai Xin Zeng Bingyue Xin Mingqua Huang Bin Li Jie Qiao Yijia Wang Xiaoli Qiu Chengtao Wang |
| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048 China;2. College of pharmaceutical science, Zhejiang Chinese Medical University, Hangzhou, Zhejiang, 310053 China;3. Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, 235000 China
Contribution: Methodology;4. Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, 235000 China Contribution: Data curation, Methodology;5. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048 China;6. Anhui Xintian Biotechnology Co., Ltd, Fuyang, Anhui, 236600 China Contribution: Methodology;7. Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, 235000 China;8. Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, 235000 China Contribution: ?Investigation;9. Department of Bioengineering, College of Life Science, Huaibei Normal University, Huaibei, Anhui, 235000 China Contribution: ?Investigation, Methodology |
| Abstract: | 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. |
| Keywords: | Bioactivity fermented fruit juice health-related composition Lactobacillus plantarum simulated gastrointestinal digestion |