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.
