Food and Fermentation Industries >

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

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

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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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

Cite this article

QIN Chao , TANG Fuhao , TENG Jianwen , WEI Baoyao , HUANG Li , XIA Ning . Effect of β-glucosidase producing lactic acid bacteria fermentation on polyphenol content and functional activity of passion fruit peel[J]. Food and Fermentation Industries, 2023 , 49(8) : 230 -236 . DOI: 10.13995/j.cnki.11-1802/ts.032766

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