Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Duan, Wenhui; Guan, Qijie; Zhang, Huiling; Wang, Fang-Zhou; Lu, Ran; Li, Demao; Geng, Yan; Xu, Zhenghong

doi:10.1016/j.foodchem.2022.135155

Cited by 55 publications

(29 citation statements)

References 36 publications

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“…At 4–20 h, the strain made full use of carbon and nitrogen sources for growth and metabolic activities, which led to a significant increase in OD value. After 20 h, the strain growth metabolic activity was eventually slowed down as a result of fewer nutrients in the growth environment and acid production during the growth of the strain 22 . The trend of OD value reflected the growth of different strains.…”

Section: Resultsmentioning

confidence: 99%

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Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Xu,

Yan,

et al. 2023

J Sci Food Agric

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BACKGROUNDSoy protein is the only full plant protein that is comparable to animal protein. Soy whey contains a variety of nutrients including isoflavones and oligosaccharides. Additionally, different strains have profound influence on functional metabolism. Most prospective studies used mixed strain fermented yogurt, but few studies on single strain fermented yogurt. The present study aimed to ferment nutritious and healthy soy‐based yogurt using a single strain and to provide technical support for the reuse of soy whey.RESULTSStreptococcus salivarius subsp. thermophilus HCS07‐002, Bifidobacterium animalis subsp. lactis HCS04‐001 and Lactiplantibacillus plantarum HCS03‐084 had strong growth and metabolic activities. Bifidobacterium animalis subsp. lactis HCS04‐001 fermentation raised the texture and rheological properties of yogurt and enriched the flavor substances in the yogurt, resulting in a good quality soy‐based yogurt. The contents of arginine, glutamic and proline were greatly affected by the fermentation of different strains. The fermentation of B. animalis subsp. lactis HCS04‐001 was beneficial to the enrichment of soy isoflavone and equol in yogurt, and enhanced antioxidant activity of yogurt.CONCLUSIONOur findings indicated that yogurt fermented with B. animalis subsp. lactis HCS04‐001 had the best sensory and nutritional properties, which provides valuable insights into the selection of suitable strains to improve the quality and nutritional value of plant yogurt. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…After 20 h, the strain growth metabolic activity was eventually slowed down as a result of fewer nutrients in the growth environment and acid production during the growth of the strain. 22 The trend of OD value reflected the growth of different strains. The OD values of S. salivarius subsp.…”

Section: Resultsmentioning

confidence: 99%

Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Xu,

Yan,

et al. 2023

J Sci Food Agric

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“…28 The LAB-fermented food has more bioactive compounds compared with the unfermented ones. 11,29 The previous study showed that juice fermented by L. rhamnosus GG…”

Section: Discussionmentioning

confidence: 99%

“…9 Goji juice could be fermented by LAB, which contributed to the production of more functional metabolites than goji juice, such as organic acids, amino acids, polyphenols, and biogenic amines. 10,11 These bioactive compounds further contribute to the previously mentioned health benefits and promote overall well-being. [10][11][12] One study showed that probiotics-fermented goji juice alleviated ulcerative colitis by reducing damage to the gut barrier and regulating the gut microbiota in mice, which was mainly due to the increased content of free forms of active ingredients in the juice by the fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…10,11 These bioactive compounds further contribute to the previously mentioned health benefits and promote overall well-being. [10][11][12] One study showed that probiotics-fermented goji juice alleviated ulcerative colitis by reducing damage to the gut barrier and regulating the gut microbiota in mice, which was mainly due to the increased content of free forms of active ingredients in the juice by the fermentation. 12 Binge drinking is a major risk for liver injury.…”

Section: Introductionmentioning

confidence: 99%

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Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice

Duan,

Zhou,

Ren

et al. 2024

Food Funct.

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Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation

Wang,

Duan,

Wang

et al. 2023

J Sci Food Agric

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BACKGROUNDMulberry leaves (MLs) are widely used in food because of their nutritional and functional characteristics. However, plant cell walls and natural bitterness influence nutrient release and the flavor properties of MLs. Liquid‐state fermentation using Monascus purpureus (LFMP) is a common processing method used to improve food properties. The present study used headspace solid‐phase micro extraction gas chromatography‐mass spectrometry (HS‐SPME‐GC‐MS) and non‐targeted metabolomics to examine changes in volatile and non‐volatile metabolites in MLs. The transformation mechanism of LFMP was investigated by microscopic observation and dynamic analysis of enzyme activity, and changes in the biological activity of MLs were analyzed.RESULTSLFMP significantly increased total phenolics, total flavonoids, free amino acids and soluble sugars in MLs, at the same time as decreasing phytic acid levels. In total, 92 volatile organic compounds (VOCs) were identified and quantified. VOCs such as (2R,3R)‐(–)‐2,3‐butanediol, terpineol and eugenol showed some improvement in the flavour characteristics of MLs. By using non‐targeted metabolomics, 124 unique metabolites in total were examined. LFMP altered the metabolic profile of MLs, mainly in plant secondary metabolism, lipid metabolism and amino acid metabolism. Microscopic observation and dynamic analysis of enzyme activity indicated that LFMP promoted cell wall degradation and biotransformation of MLs. In addition, LFMP significantly increased the angiotensin I‐converting enzyme and α‐glucosidase inhibitory activity of MLs.CONCLUSIONLFMP altered the flavour characteristics, metabolite profile and biological activity of MLs. These findings will provide ideas for the processing of MLs into functional foods. In addition, they also provide useful information for biochemical studies of fermented MLs. © 2023 Society of Chemical Industry.

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Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Cited by 55 publications

References 36 publications

Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Effects of different strains fermentation on the sensory and nutritional properties of soy‐based yogurt

Lactic acid fermentation of goji berries (Lycium barbarum) prevents acute alcohol liver injury and modulates gut microbiota and metabolites in mice

Combined volatile compounds and non‐targeted metabolomics analysis reveals variation in flavour characteristics, metabolic profiles and bioactivity of mulberry leaves after Monascus purpureus fermentation

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