Journal of Functional Foods
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2025
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IF 4
Xiaoyu He,Yu Zhang,Haitian Fang,Ni Ma,Xueni Yan,Huabing Yang,Lu Cao,Lu Xu,Haiming Hu,Hongtao Liu
This study investigated the effects of Lactobacillus paracasei ( L. paracasei )-fermented Goji juice supernatant (FGS) on constipation. GC–MS data showed that the critical metabolites of FGS were nicotinamide, squalene, L-proline, melatonin, and sarcosine. FGS intervention significantly promoted intestinal peristalsis. Meanwhile, FGS ameliorated intestinal inflammation and mucosal barrier damage by inhibiting the expressions of pro-inflammatory factors (TNF-α, IL-1β, COX-2), promoting the expressions of Mucin 1, Mucin 3, ZO-1, AQP4, and ENac-γ. In addition, FGS treatment modulated gut microbiota composition, reduced the abundance of harmful bacteria ( Faecalibaculum , Bacteroides , Alloprevotella and Alistipes ), induced a bloom of probiotics, including Marvinbryantia , Eubacterium _ xylanophilum _group, Colidextribacter , and Candidatus _ Soleaferrea . Conclusively, this study demonstrated that FGS significantly reduced inflammatory response, prevented intestinal barrier damage, and modulated microbiota dysbiosis to improve constipation. Compared to unfermented Goji juice (UFGJ), FGS has shown a more effective anti-constipation effect, indicating that FGS could relieve constipation as a dietary therapeutic.
研究领域:
营养学
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微生物学
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药理学
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产品关联
DOI
高影响因子
MOLECULES
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2019
·Vol. 24
·期 19
·3519
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IF 3.06
Yuxuan Liu,Huan Cheng,Huiyan Liu,Ruoshuang Ma,Jiangtao Ma,Haitian Fang
Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprisingBacillus velezensis,Bacillus licheniformis, andLactobacillus reuterimixed withLactobacillus rhamnosusandLactobacillus plantarumwere used to ferment goji berry (Lycium barbarumL.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus,Lactobacillus reuteri, andBacillus velezensis), SZP (Lactobacillus rhamnosus,Lactobacillus plantarum, andBacillus licheniformis), and SZVP (Lactobacillus rhamnosus,Lactobacillus plantarum,Bacillus velezensis, andBacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.Keywords:goji juice;fermentation;multiple bacterial strains;volatile compound;antioxidant capacity
研究领域:
食品科学
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微生物学
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营养学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
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2024
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IF 6.5
Xin An,Tongtong Li,Jiaxue Hu,Yaoran Li,Huiyan Liu,Haitian Fang,Xiaobo Wei
This study aimed to investigate the changes in physicochemical properties, bioactivities and metabolites of fermented goji juice (FGJ) by Lacticaseibacillus rhamnosus at different fermentation stages. The results showed that Lacticaseibacillus rhamnosus fermentation significantly decreased the content of soluble protein, total phenolic, total flavonoid and total sugar. Meanwhile, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability and the inhibition rate of xanthine oxidase (XOD) activity were remarkably enhanced by Lacticaseibacillus rhamnosus fermentation. Flavor profiles analysis indicated that FGJ produced novel volatile compounds such as 4-methylpentanol and 2-butanol, which provide its distinct aroma. The non-targeted metabolomics analysis showed that the differential metabolites in the FGJ28 vs. FGJ0 group were mainly included 1,7-bis (3,4-dihydroxyphenyl) heptan-3-yl acetate, isoplumbagin, triacetylresveratrol, sulochrin, indole-3-acetaldehyde, etc. , which might have an effect on the promotion of the bioactivity of goji juice. These findings will contribute to understanding the biotransformation effect of Lacticaseibacillus rhamnosus fermentation on goji juice.
研究领域:
食品科学
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微生物学
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生物化学
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营养学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2022
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IF 9.231
Wenhui Duan,Qijie Guan,Hui-Ling Zhang,Fang-Zhou Wang,Ran Lu,De-Mao Li,Yan Geng,Zheng-Hong Xu
Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, and bioactivity of goji juice. The colony counts of five selected strains reached above 8.5 log CFU/mL. The fermentation increased the organic acids, decreased the sugars, and improved the sensory quality of goji juice. The majority of the strains had increased acetic acid, heptanoic acid, ethyl phenylacetate, and linalool levels. Specific strains suppressed α-glucosidase and pancreatic lipase activities and increased the antioxidant activities of fermented goji juice. Based on non-targeted metabolomics and activities, 23 important differential metabolites were screened among 453 metabolites. The quantification results showed that isoquercitrin and m -coumaric content varied among strains, reflecting the strain specificity in flavone and flavonol biosynthesis and phenylalanine, tyrosine, and tryptophan biosynthesis. These findings will provide useful information for fermented goji juice biochemistry research.
研究领域:
食品科学
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微生物学
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生物化学
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营养学
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）