益生菌发酵软枣猕猴桃汁活性成分、抗氧化性及其差异代谢物的影响

Effect of probiotic fermentation of soft date Actinidia arguta Juice on active ingredients, antioxidant properties and their differential metabolites

摘要:

为了开发具有更高营养价值和抗氧化功能的新型功能性食品，本研究采用益生菌发酵软枣猕猴桃汁，探究发酵对其主要活性成分、抗氧化活性和代谢物的影响规律。实验结果表明：益生菌发酵能显著提升软枣猕猴桃的生物活性成分含量，总酚、黄酮、抗坏血酸含量在发酵48 h达到峰值，分别为4.52 mg·g-1、4.12 mg·g-1、80.38 mg/100 g，较发酵前分别提升25.91%、32.90%、36.24%；其抗氧化性能同步增强，DPPH自由基清除率提升至87.55%，羟基自由基清除率与ABTS+·清除率较发酵前均提高50%以上；代谢组学分析共检测到446个显著差异代谢物，主要是脂质和类脂质分子、有机氧化物和有机酸化合物，脂类分子可以被人体菌群有效吸收并提供能量，有机酸可促进微量元素的吸收，对提高食欲和消化有积极作用。软枣猕猴桃作为嗜热链球菌发酵的基质，不仅增强了其抗氧化能力，还通过代谢产物优化了风味和营养成分，为开发益生菌发酵果汁的高品质提供科学方法，为其工业化生产提供理论基础。

Abstract:

In order to develop new functional foods with higher nutritional value and antioxidant function, the paper used probiotic fermentation of Actinidia arguta juice to investigate the effects of the main active ingredients, anti-oxidant activity and their metabolism of different metabolites in metabolomics before and after fermentation. The experimental results showed that the probiotic fermentation could significantly increase the contents of bioactive components of A. arguta, and the contents of total phenols, flavonoids, and ascorbic acid reached the peak at 48h of fermentation, which were 4.52 mg·g-1, 4.12 mg·g-1, and 80.38 mg/100g, respectively, and were enhanced by 25.91%, 32.90%, and 36.24% compared with those before the fermentation; and the antioxidant properties were enhanced synchronously. The DPPH radical scavenging rate was elevated to 87.55%, and the hydroxyl radical scavenging rate and ABTS+· scavenging rate were both increased by more than 50% compared with the pre-fermentation period; metabolomics analyses detected a total of 446 significantly different metab-olites, mainly lipid and lipid-like molecules, organic oxides and organic acid compounds; lipid molecules can be absorbed efficiently by the human bacterial flora and provide energy, and organic acids promote the absorption of trace elements, which can have a positive effect on improving appetite and digestion. The use of A. arguta as a substrate for probiotic fermentation not only enhances its antioxidant capacity, but also optimizes the flavor and nutrient composition through metabolites, which provides a scientific method for developing high quality of probiotic-fermented juices, and provides a theoretical basis for their industrial production.