中国农业科学2016，Vol.49Issue(10)：1979-1989,11.DOI:10.3864/j.issn.0578-1752.2016.10.013
不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响
Effect of Lactic Acid Bacteria Fermentation on Phenolic Profiles and Antioxidant Activity of Dried Longan Flesh
摘要
Abstract
[Objective] The effect of lactic acid bacteria fermentation on free and bound phenolics and flavonoids and on antioxidant activity of dried longan flesh was investigated, with the purpose of giving some technical guidance for the deep processing of dried longan, and the development of new nutrition and health products fermented by lactic acid bacteria. [Method]The culture medium was longan fruit pulp (the dried longan flesh: water=1:1.5), which then was inoculated by seven strains (Lactobacillus acidophilus GIM 1.731, Leuconostoc mesenteroides GIM 1.473, Lactobacillus casei GIM 1.411, Pediococcus pentosaceus GIM 1.428, Lactobacillus plantarum subsp. plantarum GIM 1.380, Lactobacillus delbrueckii subsp. lactis GIM 1.407, Lactobacillus bulgaricus GIM 1.155, bacteria concentration: 8.0-9.0 lg CFU/mL) with 1% at 37℃ for 48 hours. The contents of free and bound phenolics and flavonoids in dried longan flesh were determined. A high performance liquid chromatography (HPLC) method was used to measure the compositions and contents of phenolics in dried longan flesh. The antioxidant activity was analyzed using the ferric reducing ability of plasma (FRAP) and Oxygen Radical Absorption Capacity (ORAC). [Result] Seven lactic acid bacterias can increase, to different extents, the content of free phenolics and flavonoids in dried longan flesh (P<0.05), and reduce the content of bound phenolics and flavonoids (P<0.05). Compared to the no fermentation group, the content of free phenolics increased by 0.4%-11.9%, the content of bound phenolics decreased by 14.4%-41.4%; the content of free flavonoids increased 2.8%-19.6%, and the content of flavonoids decreased by 19.6%-70.6%. Lactobacillus plantarum subsp. plantarum GIM 1.380 had more advantages than other lactic acid bacteria on the ability of releasing bound phenolics, The content of free phenolics increased by 11.9%, the content of bound phenolics decreased by 41.4%, the content of free flavonoids increased by 19.6%, and the content of flavonoids decreased by 70.6%. Different lactic acid bacteria had different influence on phenolics compositions in dried longan flesh (gallic acid, syringic acid, (-)-Epicatechin, 4-methylcatechol, protocatechuic acid, p-coumaric acid, and isoquercetin). Compared to the no fermentation group, the content of free gallic acid and 4-methylcatechol were increased by 8.6%-69.8% and 0.4%-29.5%, and the content of bound gallic acid, vanillic acid and 4-methylcatechol were decreased by 80.0%-88.3% and 45.6%-73.9%. After fermentation, the free FRAP value and ORAC value were obviously increased (P<0.05), compared with the no fermentation group.[Conclusion] Lactic acid bacteria fermentation could increase the content of free phenolics in dried longan flesh, and reduce the content of bound phenolics, as well as improve its free antioxidant activity. Different lactic acid bacteria fermentations had differently effects on the total phenolic contents and antioxidant capacity and phenolic compositions in dried longan flesh. The result indicated that Lactobacillus plantarum subsp. plantarum GIM 1.380 had more advantages than the other lactic acid bacteria in the ability of releasing bound phenolics and improving antioxidant ability.关键词
乳酸菌/桂圆肉/总酚/总黄酮/抗氧化活性Key words
lactic acid bacteria/dried longan flesh/phenolics/flavonoids/antioxidant activity引用本文复制引用
赖婷,刘磊,张名位,张瑞芬,张雁,魏振承,邓媛元..不同乳酸菌发酵对桂圆肉中酚类物质及抗氧化活性的影响[J].中国农业科学,2016,49(10):1979-1989,11.基金项目
国家自然科学青年基金（31301459）、国家“十二五”科技支撑计划（2012BAD33B10）、广东省自然科学基金（2014A030313568）、广州市珠江科技新星专项（201506010028）、广州市对外合作项目（2013J4500023）、广州市民生科技重大专项 （）
