Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 25 - 35

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038081

Effects of transformation of Clavispora lusitaniae CP-1 on the extract and antioxidant activity of Citri Reticulatae Pericarpium

  • LI Xiaohua ,
  • XU Yujuan ,
  • OU Guoliang ,
  • ZHONG Chumin ,
  • YU Yuanshan ,
  • WEN Jing ,
  • LI Lu ,
  • GU Qingqing ,
  • FU Manqin
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  • 1(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(Agricultural College, Jiangxi Agricultural University, Nanchang 330001, China)
    3(Jiangmen Palace International Food,Inc., Jiangmen 529100, China)

Received date: 2023-11-30

  Revised date: 2023-12-19

  Online published: 2024-11-28

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Abstract

The effects of Clavispora lusitaniae CP-1 (CP-1) on total polyphenols (TPs), total flavonoids (TFs), main flavonoids and antioxidant activities of ethanol extracts from Citri Reticulatae Pericarpium (CRP) were studied.The contents of the main flavonoids were determined by HPLC.The antioxidant activity was measured by DPPH assay, ABTS assay, FRAP assay and ORAC assay.The transformation conditions of CP-1 on hesperidin were optimized by orthogonal design.The results showed that the contents of TPs and TFs increased by 42.22% and 9.46%, respectively, after CP-1 transformation for 24 h.With the extension of transformation time, hesperitin content increased 7.52 times.The contents of naringenin and hesperitin-7-O-glucoside reached the maximum value at 8 h, and then gradually decreased.The contents of narirutin, hesperidin, nobiletin and tangeretin were decreased by 85.10%, 88.86%, 72.13%, and 81.82%, respectively.α-L-rhamnosidase and β-D-glucosidase involved in transformation mainly exist in intracellular enzymes and cell fragments.CP-1 also enhanced the antioxidant activity of ethanol extract of CRP, increasing DPPH value, ABTS value and FRAP value by 20.66%, 9.73%, and 9.84% respectively, while decreasing ORAC value by 3.30%.The transformation condition of CP-1 on hesperidin was optimized.The optimal conditions were as follows:pH 6.5, yeast concentration 4.9×109 CFU/mL and hesperidin concentration 2.5 mmol/L.The results of this study provide a theoretical basis for studying the mechanism of microbial transformation of citrus flavonoids, and have important significance for high-value utilization of citrus peel residues by-products.

Key words： Clavispora lusitaniae CP-1; ethanol extracts from Citri Reticulatae Pericarpium; flavonoids; α-L-rhamnosidase; β-D-glucosidase; microbial transformation

Cite this article

LI Xiaohua , XU Yujuan , OU Guoliang , ZHONG Chumin , YU Yuanshan , WEN Jing , LI Lu , GU Qingqing , FU Manqin . Effects of transformation of Clavispora lusitaniae CP-1 on the extract and antioxidant activity of Citri Reticulatae Pericarpium[J]. Food and Fermentation Industries, 2024 , 50(21) : 25 -35 . DOI: 10.13995/j.cnki.11-1802/ts.038081

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