探讨不同微生物菌种对蓝莓渣固态发酵的影响,三个真菌菌株和三个乳酸菌(LAB)菌株被用来调查关于多酚谱,抗氧化能力,和生物可及性。不同菌株对蓝莓果渣中多酚化合物的代谢能力不同。嗜酸乳杆菌(LA)发酵的蓝莓果渣中10种酚酸和6种黄酮(除()-儿茶素)的含量均增加。在黑曲霉(AN)和植物乳杆菌(LP)发酵的蓝莓果渣中观察到类似的趋势,其中8种酚酸和5种类黄酮的浓度得到提高,有以下例外:(+)-catechin,阿魏酸,香草酸,还有槲皮苷.绿原酸和槲皮素是蓝莓果渣中最大的酚酸和黄酮,升级为22.96和20.16%,分别。与酚酸和类黄酮化合物的生长相反,所有个体花色苷均呈下降趋势。只有在AN发酵的蓝莓果渣中,所有花青素都呈现上升趋势。在SSF之后,2,2'-氮杂-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS),2,2-二苯基吡啶酰肼(DPPH),和铁还原抗氧化能力(FRAP)自由基清除能力分别提高了33.56,59.89和87.82%,分别。此外,模拟胃肠道消化系统显示SSF改善了多酚化合物的生物可及性。与其他菌株相比,洛杉矶,LP,AN表现出更好的代谢多酚化合物的优异能力,这导致发酵蓝莓果渣的抗氧化活性和生物可及性增加。
To explore the effect of different microbial strains on blueberry pomace with solid-state fermentation (SSF), three fungi strains and three lactic acid bacteria (LAB) strains were utilized to investigate with respect to polyphenol profiles, antioxidant capacities, and bioaccessibility. Different strains exhibited different capacities for metabolizing polyphenolic compounds in blueberry pomace. The contents of 10 phenolic acids and 6 flavonoids (except (+)-catechin) were increased in blueberry pomace fermented by Lactobacillus acidophilus (LA). A similar tendency was observed in blueberry pomace fermented by Aspergillus niger (AN) and Lactobacillus plantarum (LP), where the concentration of 8 phenolic acids and 5 flavonoids was enhanced, with the following exceptions: (+)-catechin, ferulic acid, vanillic acid, and quercitrin. Chlorogenic acid and quercetin were the maximum phenolic acids and flavonoids in blueberry pomace with SSF, upgraded at 22.96 and 20.16%, respectively. Contrary to the growth of phenolic acids and flavonoid compounds, all individual anthocyanins showed a decreased trend. Only in the blueberry pomace fermented by AN, all anthocyanidins exhibit a rising trend. After SSF, 2,2\'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenylpicrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) radical scavenging abilities were increased by up to 33.56, 59.89, and 87.82%, respectively. Moreover, the simulated gastrointestinal digestion system revealed that SSF improved the bioaccessibility of polyphenolic compounds. Compared with other strains, LA, LP, and AN showed better excellent capacities for metabolizing polyphenolic compounds, which led to a greater increase in antioxidant activity and bioaccessibility in fermented blueberry pomace.