Foods
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2024
·Vol. 13
·期 17
·2648
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IF 4.7
Xuefang Guan,Dazhou Zhao,Tian Yu,Shaoquan Liu,Shuying Chen,Junyang Huang,Gongti Lai,Bin Lin,Juqing Huang,Chengchun Lai,Qi Wang
Fermentation of mulberry juice not only improves its shelf life, but also effectively enhances their flavor and nutritional quality. This study elucidated the phytochemical and flavor characteristics of mulberry juice fermented withLactiplantibacillus plantarumBXM2, originally isolated from naturally fermented fruit beverage, through widely targeted metabolomics. The fermentation produced the unique flavor of fermented juice and decreased the pH from 4.15 to 3.19. The metabolomic analysis detected 907 non-volatile metabolites, from which 359 significantly different non-volatile metabolites (up 238, down 121) were screened out. Among 731 identified volatile metabolites, 26 flavor substances were the major contributors to the flavor differences between fermented and unfermented mulberry juices. It is hypothesized that lipid metabolism and amino acid catabolism are crucial pathways for the flavor enhancement of mulberry juice fermented withL. plantarumBXM2. Meanwhile, significant increases of the contents of a variety of bioactive substances, such as indole-3-lactic acid, octadeca-9,12,15-trienoic acid, di-/tri-peptides, etc., conferred additional health potential to BXM2-fermented mulberry juice.
研究领域:
食品科学
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代谢组学
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微生物学
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产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3398
·
IF 5.1
Yufei Liu,Quanjun Liu,Jinglong Wang,Xianqing Huang,Yanrui Wang,Mingwu Qiao,Yan Ma,Dan Hai
Fresh mulberry juice (MJ) faces industrial challenges due to its short shelf life and inconsistent flavor. This study innovatively addressed these limitations by applying L. plantarum (LP) and L. fermentum (LF) fermentation to MJ, combining non-targeted metabolomics and GC-IMS to systematically elucidate metabolic remodeling and flavor enhancement. Fermentation (36 h) achieved LAB counts > 7 log CFU/mL, significantly reducing soluble solids and pH from 15.00 to 13.90, 14.01 °Brix and 3.74 to 3.21, 3.13, respectively. In contrast, the bioactive compounds as detected by the increase in flavonoids and phenolics from 254.85 mg/100 g to 289.36, 291.39 mg/100 g and 286.21 mg/100 g to 294.55, 302.2033 mg/100 g, respectively. Anthocyanin content as high as 165.88 and 156.69 mg/L. Metabolomics identified enriched amino acid pathways, and GC-IMS revealed unique flavor profiles. The study fills a research gap by demonstrating LAB fermentation’s dual role in extending MJ’s shelf life and improving its functional nutritional quality, offering a novel strategy for functional food development.
研究领域:
食品科学
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代谢组学
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食品微生物学
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分子感官科学
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营养学
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天然产物化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Qianqian He,Shuyan Liang,Jielin Luo,Xiang Yin,Jianxia Sun,Weibin Bai
This study aimed to investigate the problem of color instability in mulberry juice, examine the effect of mannoprotein (MP) dosage on improving the stability of anthocyanins in mulberry juice, and explore the molecular binding mechanism between them. As the mass ratio of anthocyanins to MP of 1.07 × 10 −3 : 1–1.65 × 10 −3 : 1, the retention rates of anthocyanins in mulberry juice and simulated system were significantly improved in the photostability experiment, with the highest increase of 128.89 % and 24.11 %, respectively. In the thermal stability experiment, it increased by 7.96 % and 18.49 %, respectively. The synergistic effect of combining MP with anthocyanins has been demonstrated to greatly enhance their antioxidant capacity, as measured by ABTS, FRAP, and potassium ferricyanide reduction method. Furthermore, MP stabilized more anthocyanins to reach the intestine in simulated in vitro digestion. MP and cyanidin-3-glucoside (C3G) interacted with each other through hydrogen bonding and hydrophobic interactions. Specific amino acid residues involved of MP in binding process were identified as threonine (THR), isoleucine (ILE) and arginine (ARG). The identification of the effective mass concentration ratio range and binding sites of MP and anthocyanins provided valuable insights for the application of MP in mulberry juice.
研究领域:
食品科学
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化学
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生物化学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
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