Abstract：
BACKGROUND: The present study investigated the effects of fermentation by Lactobacillus rhamnosus zrx01 (LR-zrx01), Lactobacillus acidophilus zrx02 (LA-zrx02), and Lactobacillus plantarum zrx03 (LP-zrx03), as well as dynamic simulated digestion by bionic rats, on the biotransformation and antioxidant potential of apple polyphenols. Polyphenols were determined by ultra-high-performance liquid chromatography-mass spectrometry, the dynamic simulated digestion of fermented apple pulp was determined by bionic rats, and the antibacterial and antioxidant activities were analyzed.
RESULTS: The polyphenol content of apple pulp fermented using the three strains was respectively 1.41, 1.38, and 1.36 times that of non-fermented pulp. The antibacterial activity of apple pulp improved dramatically after fermentation. Moreover, the antioxidant potential of apple pulp increased after fermentation and digestion. After dynamic simulated digestion by bionic rats, the polyphenol content in unfermented and the three fermented groups increased significantly by 1.19, 1.23, 1.20, and 1.19 times compared to that before digestion, respectively. The major polyphenols in each group with obvious changes were epicatechin, rutin, kaempferol, quercetin-3 galactoside, p-coumaric acid, and two unknown substances, 1 and 2.
CONCLUSIONS: Fermented and digested apple polyphenols showed better biotransformation effects and mostly existed in the form of small molecules, which was conducive to the improvement of polyphenol bioavailability and beneficial to the absorption of active substances by the human body. These findings build a foundation for the development of functional food beverages. © 2023 Society of Chemical Industry.
RESULTS: The polyphenol content of apple pulp fermented using the three strains was respectively 1.41, 1.38, and 1.36 times that of non-fermented pulp. The antibacterial activity of apple pulp improved dramatically after fermentation. Moreover, the antioxidant potential of apple pulp increased after fermentation and digestion. After dynamic simulated digestion by bionic rats, the polyphenol content in unfermented and the three fermented groups increased significantly by 1.19, 1.23, 1.20, and 1.19 times compared to that before digestion, respectively. The major polyphenols in each group with obvious changes were epicatechin, rutin, kaempferol, quercetin-3 galactoside, p-coumaric acid, and two unknown substances, 1 and 2.
CONCLUSIONS: Fermented and digested apple polyphenols showed better biotransformation effects and mostly existed in the form of small molecules, which was conducive to the improvement of polyphenol bioavailability and beneficial to the absorption of active substances by the human body. These findings build a foundation for the development of functional food beverages. © 2023 Society of Chemical Industry.
摘要：
背景：本研究调查了鼠李糖乳杆菌zrx01（LR-zrx01）发酵的影响，嗜酸乳杆菌zrx02（LA-zrx02），和植物乳杆菌zrx03（LP-zrx03）以及仿生大鼠对苹果多酚生物转化和抗氧化潜力的动态模拟消化。通过UPLC-MS测定多酚,利用仿生大鼠对发酵苹果果肉进行动态模拟消化,对其抗菌和抗氧化活性进行了分析。
结果：3株发酵苹果果肉的多酚含量分别是未发酵果肉的1.41、1.38和1.36倍。发酵后苹果果肉的抑菌活性显著提高。此外，苹果果肉经过发酵和消化后，抗氧化潜力增加。仿生大鼠动态模拟消化后,未发酵和三个发酵组的多酚含量比消化前显著增加了1.19、1.23、1.20和1.19倍，分别。各组中变化明显的主要多酚为表儿茶素,芦丁,山奈酚,槲皮素-3半乳糖苷，对香豆酸,还有两种未知物质,1和2。
结论：因此，发酵和消化的苹果多酚表现出更好的生物转化作用，并且大部分以小分子形式存在，有利于提高多酚的生物利用度,有利于人体对活性物质的吸收。这些发现为功能性食品饮料的开发奠定了基础。本文受版权保护。保留所有权利。
结果：3株发酵苹果果肉的多酚含量分别是未发酵果肉的1.41、1.38和1.36倍。发酵后苹果果肉的抑菌活性显著提高。此外，苹果果肉经过发酵和消化后，抗氧化潜力增加。仿生大鼠动态模拟消化后,未发酵和三个发酵组的多酚含量比消化前显著增加了1.19、1.23、1.20和1.19倍，分别。各组中变化明显的主要多酚为表儿茶素,芦丁,山奈酚,槲皮素-3半乳糖苷，对香豆酸,还有两种未知物质,1和2。
结论：因此，发酵和消化的苹果多酚表现出更好的生物转化作用，并且大部分以小分子形式存在，有利于提高多酚的生物利用度,有利于人体对活性物质的吸收。这些发现为功能性食品饮料的开发奠定了基础。本文受版权保护。保留所有权利。
