Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

Liu, Biao; Yuan, Dongxia; Li, Qiaoyue; Zhou, Xin; Wu, Hao; Bao, Yihong; Lu, Hongyun; Luo, Ting; Wang, Jinling

doi:10.3390/molecules26216712

Cited by 22 publications

(19 citation statements)

References 37 publications

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“…The effect of alcoholic fermentation on the substances and parameters of grapefruit juice were presented in Table 1 . The titratable acidity decreased by 36.5% after fermentation with an increase in the pH value, which may be owing to the consumption of some organic acids by the yeast as reported by Liu et al ( 3 ). Likewise, the soluble solids content of the fermented juice showed a significant decrease due to the utilization of carbohydrates by the microbial.…”

Section: Resultssupporting

confidence: 55%

“…In recent years, fermented fruit juice has gained more attention due to its positive effect on human health ( 1 – 3 ). As an alternative to conventional thermal treatments, fermentation allows a low-energy consumption in the process and can affect the phytochemical composition and biological activity of fruit juice owing to the role of microbes ( 2 , 4 ).…”

Section: Introductionmentioning

confidence: 99%

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Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

et al. 2022

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Grapefruit has attracted much attention as a functional fruit, of which “Cocktail” is a special variety with low acidity. The present study aimed to investigate the effects of alcoholic fermentation on the non-volatile and volatile compounds of “Cocktail” grapefruit juice. To analyze, a non-targeted metabolomics method based on UPLC-MS/MS and volatiles analysis using GC-IMS were performed. A total of 1015 phytochemicals were identified, including 296 flavonoids and 145 phenolic acids, with noticeably increasing varieties and abundance following the fermentation. Also 57 volatile compounds were detected, and alcoholic fermentation was effective in modulating aromatic profiles of grapefruit juice, with terpenes and ketones decreasing, and alcohols increasing together with esters. Citraconic acid and ethyl butanoate were the most variable non-volatile and volatile substances, respectively. The results provide a wealth of information for the study of “Cocktail” grapefruit and will serve as a valuable reference for the large-scale production of grapefruit fermented juice in the future.

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Section: Resultssupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

et al. 2022

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“…Issatchenkia species are unicellular fungi with two metabolic modes: oxidation and fermentation. Some strains have been screened for citric acid degradation and alcohol brewing ( Eun et al, 2019 ; Liu et al, 2021 ). Candida species are symbiotic and invasive fungi ( Lim et al, 2012 ) with strong pathogenicity and a mortality rate of up to 70%.…”

Section: Discussionmentioning

confidence: 99%

Feed nutritional composition affects the intestinal microbiota and digestive enzyme activity of black soldier fly larvae

et al. 2023

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IntroductionUsing black soldier fly larvae (BSFLs) to treat food waste is one of the most promising environmental protection technologies.MethodsWe used high-throughput sequencing to study the effects of different nutritional compositions on the intestinal microbiota and digestive enzymes of BSF.ResultsCompared with standard feed (CK), high-protein feed (CAS), high-fat feed (OIL) and high-starch feed (STA) had different effects on the BSF intestinal microbiota. CAS significantly reduced the bacterial and fungal diversity in the BSF intestinal tract. At the genus level, CAS, OIL and STA decreased the Enterococcus abundance compared with CK, CAS increased the Lysinibacillus abundance, and OIL increased the Klebsiella, Acinetobacter and Bacillus abundances. Diutina, Issatchenkia and Candida were the dominant fungal genera in the BSFL gut. The relative abundance of Diutina in the CAS group was the highest, and that of Issatchenkia and Candida in the OIL group increased, while STA decreased the abundance of Diutina and increased that of Issatchenkia. The digestive enzyme activities differed among the four groups. The α-amylase, pepsin and lipase activities in the CK group were the highest, and those in the CAS group were the lowest or the second lowest. Correlation analysis of environmental factors showed a significant correlation between the intestinal microbiota composition and digestive enzyme activity, especially α-amylase activity, which was highly correlated with bacteria and fungi with high relative abundances. Moreover, the mortality rate of the CAS group was the highest, and that of the OIL group was the lowest.DiscussionIn summary, different nutritional compositions significantly affected the community structure of bacteria and fungi in the BSFL intestinal tract, affected digestive enzyme activity, and ultimately affected larval mortality. The high oil diet gave the best results in terms of growth, survival and intestinal microbiota diversity, although the digestive enzymes activities were not the highest.

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“…The samples were eluted according to the linear gradient, the phase-time program was as follows: 0-10% A (0-5 min), 10-20% A (5-10 min), 10-35% A (10-20 min), 35-40% (20-35 min), 40-75% A (35-40 min), 75-10% A (40-45 min). The peak areas of the samples were compared with those of the internal standards and quantified [26].…”

Section: Identification Of Phenolic Compounds By Hplcmentioning

confidence: 99%

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

Yao

Dong

et al. 2021

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Our previous study isolated a novel Issatchenkia terricola WJL-G4, which exhibited a potent capability of reducing citric acid. In the current study, I. terricola WJL-G4 was applied to decrease the content of citric acid in red raspberry juice, followed by the red raspberry wine preparation by Saccharomyces cerevisiae fermentation, aiming to investigate the influence of I. terricola WJL-G4 on the physicochemical properties, organic acids, phenolic compounds and antioxidant activities during red raspberry wine processing. The results showed that after being treated with I. terricola WJL-G4, the citric acid contents in red raspberry juice decreased from 19.14 ± 0.09 to 6.62 ± 0.14 g/L, which was further declined to 5.59 ± 0.22 g/L after S. cerevisiae fermentation. Parameters related to CIELab color space, including L*, a*, b*, h°, and ∆E* exhibited the highest levels in samples after I. terricola WJL-G4 fermentation. Compared to the red raspberry wine pretreated without deacidification (RJO-SC), wine pretreated by I. terricola WJL-G4 (RJIT-SC) exhibited significantly decreased contents of gallic acid, cryptochlorogenic acid, and arbutin, while significantly increased contents of caffeic acid, sinapic acid, raspberry ketone, quercitrin, quercetin, baicalein, and rutin. Furthermore, the antioxidant activities including DPPH· and ABTS+· radical scavenging were enhanced in RJIT-SC group as compared to RJO-SC. This work revealed that I. terricola WJL-G4 had a great potential in red raspberry wine fermentation.

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Changes in Organic Acids, Phenolic Compounds, and Antioxidant Activities of Lemon Juice Fermented by Issatchenkia terricola

Cited by 22 publications

References 37 publications

Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

Effects of alcoholic fermentation on the non-volatile and volatile compounds in grapefruit (Citrus paradisi Mac. cv. Cocktail) juice: A combination of UPLC-MS/MS and gas chromatography ion mobility spectrometry analysis

Feed nutritional composition affects the intestinal microbiota and digestive enzyme activity of black soldier fly larvae

Effect of Issatchenkia terricola WJL-G4 on Deacidification Characteristics and Antioxidant Activities of Red Raspberry Wine Processing

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