Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade.
Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade.
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DOI：
10.3390/microorganisms8091324
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发表时间：
2020-08-30
期刊：
影响因子：
4.5
通讯作者：
Sivakumar D
中科院分区：
文献类型：
--
作者：
Degrain A;Manhivi V;Remize F;Garcia C;Sivakumar D
本研究旨在研究不同乳酸菌菌株植物乳杆菌（Lactobacillus plantarum, 17a）、cibaria Weissella cibaria（21）、Leuconostoc pseudomesenteroides（56）、W. cibaria（64）和L. plantarum（75）在37℃下发酵3 d对非洲茄叶颜色、pH、总可溶性固形物（TSS）、酚类化合物和抗氧化活性的影响。结果表明，植物乳杆菌75菌株发酵3 d后，pH值和可溶性固形物总量显著降低，抗坏血酸浓度显著升高。菌株L. plantarum 75抑制了发酵茄叶的颜色修饰，提高了茄叶总多酚含量和抗氧化活性。总体而言，与其他乳酸菌菌株相比，L. plantarum 75增强了茄类植物叶片的功能潜能，提高了没食子酸、香豆酸、阿威酸鞣花酸、类黄酮（儿茶素、槲皮素和木犀草素）和抗坏血酸的生物利用度。相关分析表明，香豆酸和香草酸是提高抗氧化活性的主要原因。对发酵茄叶的近似分析表明，发酵茄叶的碳水化合物含量降低，计算能量较低。
This study aimed to investigate the influences of fermentation at 37 °C for 3 days by different lactic acid bacterium strains, Lactobacillus plantarum (17a), Weissella cibaria (21), Leuconostoc pseudomesenteroides (56), W. cibaria (64) or L. plantarum (75), on color, pH, total soluble solids (TSS), phenolic compounds and antioxidant activity of African nightshade (leaves). Results indicated fermentation with L. plantarum 75 strain significantly decreased the pH and total soluble solids, and increased the concentration of ascorbic acid after 3 days. L. plantarum 75 strain limited the color modification in fermented nightshade leaves and increased the total polyphenol content and the antioxidant activity compared to the raw nightshade leaves. Overall, L. plantarum 75 enhanced the functional potential of nightshade leaves and improved the bioavailability of gallic, vanillic acid, coumaric, ferulic ellagic acids, flavonoids (catechin, quercetin and luteolin) and ascorbic acid compared to the other lactic acid bacterium strains. Correlation analysis indicated that vanillic acid and p-coumaric acid were responsible for the increased antioxidant activity. Proximate analysis of the fermented nightshade leaves showed reduced carbohydrate content and low calculated energy.
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影响因子：
8.8
作者：
Mpai, Semkaleng;Du Preez, Rosemary;Sivakumar, Dharini
通讯作者：
Sivakumar, Dharini
影响因子：
4.4
作者：
Kaprasob, Ratchadaporn;Kerdchoechuen, Orapin;Shetty, Kalidas
通讯作者：
Shetty, Kalidas
影响因子：
8.8
作者：
Jimenez-Lopez, J.;Ruiz-Medina, A.;Llorent-Martinez, E. J.
通讯作者：
Llorent-Martinez, E. J.
DOI：
10.1016/j.ijfoodmicro.2019.05.003
发表时间：
2019-07-16
影响因子：
5.4
作者：
Fessard, Amandine;Remize, Fabienne
通讯作者：
Remize, Fabienne
影响因子：
8.1
作者：
Septembre-Malaterre, Axelle;Remize, Fabienne;Poucheret, Patrick
通讯作者：
Poucheret, Patrick