毛酸浆乳酸菌发酵果汁的体外消化耐受性及抗氧化活性变化

In Vitro Assessment of the Digestive Tolerance and Antioxidation of Juice from Physalis pubescens L. Fermented by Lactic Acid Bacteria

摘要:

以植物乳杆菌和发酵乳杆菌分别发酵的毛酸浆果汁为原料，采用体外模拟胃肠消化体系，对发酵果汁中两种乳酸菌的消化耐受性、多酚含量及抗氧化活性的变化进行了研究。结果表明：在体外模拟胃肠消化10 h后，植物乳杆菌和发酵乳杆菌菌落总数分别为7.54 CFU/mL和7.82 CFU/mL。体外消化前后，毛酸浆发酵果汁多酚含量由0.33±0.01 mg/mL及0.40±0.03 mg/mL提高到1.37±0.03 mg/mL及1.30±0.01 mg/mL，多酚释放量与胃液pH值呈正相关。在模拟胃液消化2 h后，植物乳杆菌发酵果汁的DPPH·、ABTS+·清除力和总还原力（FRAP）分别上升了4.92%、23.80%和41.32%（p<0.05）；而发酵乳杆菌发酵果汁分别上升了4.98%、15.55%和17.72%。结果提示，经体外消化后毛酸浆果汁中两种乳酸菌-植物乳杆菌和发酵乳酸菌仍具有很好的活力，果汁中多酚含量和抗氧化活性均较高。

Abstract:

The simulated gastrointestinal digestion system in vitro was applied to evaluate the digestive tolerance of two strains of lactobacillus, polyphenol content and antioxidation of juice from Physalis pubescens L. fermented by two lactobacillus strains, Lactobacillus plantarum and Lactobacillus fermentans. The results showed that the total count of Lactobacillus plantarum and Lactobacillus fermentans were seperately 7.54 CFU/mL and 7.82 CFU/mL of juice following digestion for 10 h in simulated gastrointestinal systerm in vitro. The polyphenol content increased from 0.33±0.01 mg/mL and 0.40±0.03 mg/mL to 1.37±0.03 mg/mL and 1.30±0.01 mg/mL, respectively, in the fermented juice of Physalis pubescens L. before and after in vitro digestion. The polyphenol releasing level positively correlated with pH value of gastric juice. DPPH·, ABTS+· scavenging power and total reducing power (FRAP) increased by 4.92%, 23.80% and 41.32%, respectively, when the Lactobacillus plantarum fermented juice was digested for 2 h in simulated gastric systerm. While those of fermented by Lactobacillus plantarum increased by 4.98%, 15.55% and 17.72%, respectively. The results showed that Lactobacillus plantarum and Lactobacillus fermentum still had good activity after in vitro digestion, and the content of polyphenols and antioxidant activity in the juice were high.