乳酸菌发酵黑莓汁的主要组分和功能活性  

Components and Functional Activities of Blackberry Juice Fermented by Lactic Acid Bacteria

作　　者：邸清茹 吴寒[2] 李思媛 杨计林 李斌[1] 张瑜[2] 钟良 刘小莉 DI Qingru;WU Han;LI Siyuan;YANG Jilin;LI Bin;ZHANG Yu;ZHONG Liang;LIU Xiaoli(College of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China;Institute of Agro-Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,Jiangsu,China;Nanjing Youwei Organic Food Company,Nanjing 211100,Jiangsu,China)

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]南京悠维有机食品有限公司,江苏南京211100

出　　处：《食品研究与开发》2024年第12期28-34,共7页Food Research and Development

基　　金：江苏省重点及面上项目(现代农业)(BE2022367)。

摘　　要：以黑莓汁为原料,选用发酵乳杆菌(Limosilactobacillus fermentum)PC11、副干酪乳杆菌(Lactobacillus paraca-sei)PC18、副干酪乳杆菌(Lactobacillus paracasei)NT4-7、植物乳杆菌(Lactobacillus plantarum)P-S1016分别进行发酵,研究发酵前后黑莓汁中花色苷含量、总酚含量以及抗氧化活性的变化,并且检测其对皮质酮损伤肾上腺嗜铬细胞瘤细胞株PC12的保护作用。结果表明:与未发酵黑莓汁相比,乳酸菌发酵黑莓汁的总酚含量以及花色苷含量均有所降低,花色苷保留率较高的是L.plantarum P-S1016发酵组,为89.65%,总酚含量最高的为L.fermentum PC11发酵组,保留率88.7%;经4株乳酸菌发酵后,黑莓汁DPPH自由基清除率、PTIO自由基清除率以及FRAP值显著提高,羟自由基清除率达到90%以上;与未发酵黑莓汁相比,乳酸菌发酵均能显著提高皮质酮损伤的PC12细胞存活率,其中,L.plantarum P-S1016和L.paracasei PC18发酵黑莓汁的细胞存活率相较于损伤组提高了54%和45%。4种乳酸菌接种发酵显著改善了黑莓汁的品质和抗氧化特性,提高了皮质酮损伤PC12细胞的存活率,为黑莓汁乳酸菌发酵加工及乳酸菌果汁饮料产品开发提供参考。In this study,blackberry juice was used as raw material,and fermentation was carried out respec⁃tively with Limosilactobacillus fermentum PC11,Lactobacillus paracasei PC18,Lactobacillus paracasei NT4⁃7 and Lactiplantibacillus plantarum P⁃S1016.Changes in anthocyanin content,total phenolic content,and anti⁃oxidant activity of blackberry juice before and after fermentation were investigated,and the protective effects on adrenal chromaffin cells PC12 damaged by corticosterone were examined.The results showed that compared to unfermented blackberry juice,the total phenolic content and anthocyanin content of blackberry juice fer⁃mented by lactic acid bacteria were decreased.The highest retention rates of anthocyanins(89.65%)and total phenolic compounds(88.7%)were found in blackberry juices fermented with P⁃S1016 and PC11,respec⁃tively.Compared with unfermented juice,the DPPH and PTIO radical scavenging activities and ferric reducing antioxidant power(FRAP)of fermented juice were significantly increased,and the hydroxyl radical scaveng⁃ing activity exceeded 90%.Moreover,compared to unfermented blackberry juice,lactic acid bacteria fermenta⁃tion significantly increased the viability of PC12 cells injured by corticosterone.Particularly,the cell viabilities were increased by 54%and 45%in the L.plantarum P⁃S1016 and L.paracasei PC18 fermentation groups,re⁃spectively.In conclusion,the fermentation of blackberry juice with these four lactic acid bacteria strains signifi⁃cantly improved the quality and antioxidant properties of the juice as well as enhances the viability of corticos⁃terone⁃damaged PC12 cells.This study provides a theoretical basis for the fermentation processing of black berry juice with lactic acid bacteria and the development of fruit juice beverage products containing lactic acid bacteria.

关 键 词：黑莓汁 乳酸菌 功能物质 抗氧化力 细胞保护 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]