The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented byLactobacillus rhamnosusandStreptococcus thermophilus. The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestion process in vitro. The data displayed that lactic acid bacteria fermentation increased total α-glucosidase inhibition, total flavonoid content, and ratephenolic content. The antioxidant activities were improved after in vitro simulated digestion due to the biotransformation of phenolic substances by lactic acid bacteria fermentation. The bioaccessibility and bioavailability of phenols in PSPJ were improved with fermentation of lactic acid bacteria. Furthermore, the viable bacteria count of the two strains was significantly improved (>7 log CFU/mL) after simulated digestion in vitro.
Wang Zeqing,Tong Yingjia,Tong Qunyi,Liu Yutong,Xu Wentian
The effects of three strains of lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus rhamnosus , and Streptococcus thermophilus ) on viable counts, physicochemical indicators, phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice were investigated during fermentation. The results showed the viable count of three bacteria increased and exceeded 11 log CFU/mL after fermentation. At the end of fermentation, the purple sweet potato juice exhibited an increase in total phenolic and flavonoid content. In addition, lactic acid bacteria fermentation changed the phenolic profiles and enhanced antioxidant capacities. Moreover, Pearson's correlation analysis showed that DPPH, ABTS, and hydroxyl radical scavenging capacities were positively correlated with caffeic acid and vanillic acid content ( p < 0.05). Furthermore, lactic acid bacteria fermentation improved the aroma complexity and sensory quality of purple sweet potato juice. In conclusion, this study provided useful information for the development of purple sweet potato juice fermented by lactic acid bacteria.
危险品化学品经营许可证（带存储）