지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2024.10
- 수록면
- 721 - 734 (14page)
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초록· 키워드
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Lactic acid fermentation is a transformative method, converting polyphenols in plant-based juices into bioactive derivatives. Antidesma bunius (L.) Spreng. fruit, with its high polyphenolic content, presents an opportunity for innovative functional food products. In this study, changes in physicochemical properties, polyphenolic contents, and in vitro biological activities of lactic acid-fermented A. bunius fruit juice were investigated. Fermentation by Lactiplantibacillus plantarum resulted in significant changes in the physicochemical, phytochemical, and biological properties of A. bunius juice. The initial decline and subsequent increase in LAB count aligned with changes in total soluble solids, pH, and total titratable acidity, indicating lactic acid production. Total polyphenols were retained after 48 h, while the total flavonoids increased after 72 h fermentation. The antioxidant activities in terms of H₂O₂ scavenging and Fe<sup>3+</sup> reducing power increased at 24 h and 48 h, respectively. Alpha-amylase inhibition peaked at 48 h fermentation, while α-glucosidase inhibition declined but remained significant. HPLC analysis showed that gallic acid and catechin were the specific bioactive compounds that significantly increased after fermentation. Chemometric analysis showed that gallic acid and catechins had the most positive effect in the improvement of biological activities specifically α-amylase and α-glucosidase inhibition, and H₂O₂scavenging activities. The study revealed that lactic acid fermentation of A. bunius fruit juice enhanced its physicochemical properties, polyphenolic content, and specific biological activities.
목차
Abstract
1. Introduction
2. Materials and methods
3. Results and discussion
4. Conclusions
References
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