食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 230 - 236

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032766

研究报告

产β-葡萄糖苷酶乳酸菌发酵对百香果皮多酚含量和功能活性的影响

  • 覃超 ,
  • 唐富豪 ,
  • 滕建文 ,
  • 韦保耀 ,
  • 黄丽 ,
  • 夏宁
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  • (广西大学 轻工与食品工程学院,广西 南宁,530004)
第一作者：硕士研究生(滕建文教授为通信作者,E-mail:tjw1027@qq.com)

收稿日期: 2022-06-28

  修回日期: 2022-07-11

  网络出版日期: 2023-05-16

基金资助

南宁市科技计划项目;南宁市尖兵食品科技有限公司合作项目

收起

Effect of β-glucosidase producing lactic acid bacteria fermentation on polyphenol content and functional activity of passion fruit peel

  • QIN Chao ,
  • TANG Fuhao ,
  • TENG Jianwen ,
  • WEI Baoyao ,
  • HUANG Li ,
  • XIA Ning
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  • (College of Light Industry and Food Engineering,Guangxi University,Nanning 530004,China)

Received date: 2022-06-28

  Revised date: 2022-07-11

  Online published: 2023-05-16

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摘要

紫色百香果皮富含多酚及糖苷结合型黄酮。已有研究证明乳酸菌发酵可释放水果结合多酚,但产β-葡萄糖苷酶乳酸菌的乳酸发酵是否更有利于释放结合型多酚尚未证实。该文采用2株产酶与1株非产酶乳酸菌分别发酵百香果皮。结果显示,3株乳酸菌发酵均可提高百香果皮浆中的多酚含量,而2株产酶比非产酶乳酸菌发酵释放游离酚能力分别提高了1.31倍和1.06倍,且与酶活性密切相关。相应地,其抗氧化和消化酶抑制能力均得到显著提高(P<0.05),产糖苷酶乳酸菌发酵百香果皮后的消化酶抑制能力显著强于不产酶乳酸菌发酵。该研究结果表明,产β-葡萄糖苷酶乳酸菌发酵是提高百香果皮中酚类化合物生物活性的一种很有前景的方法,可能更有利于结合酚向游离酚转化,提高总酚含量,并发挥更高功能活性。

关键词： 百香果皮; β-葡萄糖苷酶; 乳酸发酵; 多酚; 抗氧化活性; 消化酶抑制

本文引用格式

覃超 , 唐富豪 , 滕建文 , 韦保耀 , 黄丽 , 夏宁 . 产β-葡萄糖苷酶乳酸菌发酵对百香果皮多酚含量和功能活性的影响[J]. 食品与发酵工业, 2023 , 49(8) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.032766

Abstract

Purple passion fruit peels are rich in polyphenols and glycoside bound flavonoids. Lactic acid bacteria (LAB) fermentation has proven to release bound polyphenols, but whether LAB fermentation by β-glucosidase producing bacteria is more conducive to release remains unproven. Two strains of β-glucosidase producing and one strain of non β-glycosidase producing were used to ferment passion fruit peel separately. The results showed that the total polyphenols content of passion fruit peel increased after fermentation, and the capacity of two β-glycosidase producing bacteria to release free polyphenols was 1.31 and 1.06 times higher than that of the non β-glycosidase producing bacteria. And this metabolic capacity was closely related to the enzyme activity. The antioxidation and digestive enzyme inhibition were significantly improved (P<0.05), and passion fruit peel fermented by β-glucosidase producing LAB exhibited significantly stronger digestive enzymes inhibition than the non β-glycosidase producing LAB. These results indicate that fermentation with β-glucosidase producing LAB is more conducive to the conversion of bound polyphenols to free polyphenols in passion fruit peels and increase the total polyphenols content, thus having a promising application in enhancing polyphenols bioactivity.

Key words： passion fruit peel; β-glucosidase; lactic fermentation; polyphenols; antioxidant activity; digestive enzyme inhibition

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