Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages
The functional effects of Pueraria thomsonii fermented with single and mixed (1:1) cultures of Lactiplantibacillus plantarum (Lp), Lacticaseibacillus rhamnosus (Lr) and Lacticaseibacillus paracasei (Lpc) were investigated to identify the superior strain. The effects of different lactic acid bacteria...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090232 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849233885900046336 |
|---|---|
| author | Yao ZHOU Juan LI Zhimin SU Fengxia JIA Jingyu HUANG Gang CHEN |
| author_facet | Yao ZHOU Juan LI Zhimin SU Fengxia JIA Jingyu HUANG Gang CHEN |
| author_sort | Yao ZHOU |
| collection | DOAJ |
| description | The functional effects of Pueraria thomsonii fermented with single and mixed (1:1) cultures of Lactiplantibacillus plantarum (Lp), Lacticaseibacillus rhamnosus (Lr) and Lacticaseibacillus paracasei (Lpc) were investigated to identify the superior strain. The effects of different lactic acid bacteria (LAB) starter cultures on the nutritional and functional components (pH, total soluble solids, titratable acidity, reducing sugar, puerarin, daidzin and daidzein) and sensory characteristics of juices were examined and compared. Total phenolic and flavonoid contents, antioxidant activity (DPPH, ABTS, FRAP, and SOD), and α-glucosidase and tyrosinase enzyme inhibitory activity during the fermentation process were analyzed. The ideal fermentation strain was selected using principal component analysis (PCA). The results indicated that juices fermented with single and mixed strains underwent similar changes during 72 h fermentation period. After fermentation, the pH of the juices decreased from 5.22~5.23 to 3.17~3.48, and the total acid content increased from 0.11~0.12 g/L to 1.29~3.11 g/L. After fermentation, Lp and Lp combined with Lr significantly increased the puerarin content in the fermentation solution by 120% (P<0.05). Lpc fermentation significantly increased daidzein content to up to 253.3%. Notably, daidzein content decreased significantly in all fermentation groups after fermentation with LAB (P<0.05). The sensory evaluation results showed that LAB fermentation improved the aroma and taste of P. thomsonii juice. Except for L. rhamnosus, no significant differences in sensory scores were observed in the other fermentation groups (P>0.05). Spearman's correlation analysis showed that phenolic metabolism likely contributed to enhancing the α-glucosidase and tyrosinase enzyme inhibitory activities. Additionally, the antioxidant activities of fermented P. thomsonii juice were significantly improved (P<0.05). The comprehensive score ranking showed that the antioxidant activities and functional components content of juices with Lp were superior, and the α-glucosidase enzyme inhibitory activities and SOD-like activities of juices with Lp+Lpc and Lp+Lr were better. Therefore, the selection of appropriate probiotics is a promising alternative method to develop novel functional beverages with specific aromatic notes using P. thomsonii juice. |
| format | Article |
| id | doaj-art-1681e1e7d1354c759386d0f2670a46da |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-1681e1e7d1354c759386d0f2670a46da2025-08-20T04:03:21ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-08-01461522823710.13386/j.issn1002-0306.20240902322024090232-15Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional BeveragesYao ZHOU0Juan LI1Zhimin SU2Fengxia JIA3Jingyu HUANG4Gang CHEN5Chongqing Key Laboratory of Innovative Traditional Chinese Medicine and Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, ChinaChongqing Key Laboratory of Innovative Traditional Chinese Medicine and Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, ChinaChongqing Key Laboratory of Innovative Traditional Chinese Medicine and Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, ChinaChongqing Key Laboratory of Innovative Traditional Chinese Medicine and Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, ChinaChongqing Key Laboratory of Innovative Traditional Chinese Medicine and Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, ChinaChongqing Key Laboratory of Innovative Traditional Chinese Medicine and Health Intervention, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, ChinaThe functional effects of Pueraria thomsonii fermented with single and mixed (1:1) cultures of Lactiplantibacillus plantarum (Lp), Lacticaseibacillus rhamnosus (Lr) and Lacticaseibacillus paracasei (Lpc) were investigated to identify the superior strain. The effects of different lactic acid bacteria (LAB) starter cultures on the nutritional and functional components (pH, total soluble solids, titratable acidity, reducing sugar, puerarin, daidzin and daidzein) and sensory characteristics of juices were examined and compared. Total phenolic and flavonoid contents, antioxidant activity (DPPH, ABTS, FRAP, and SOD), and α-glucosidase and tyrosinase enzyme inhibitory activity during the fermentation process were analyzed. The ideal fermentation strain was selected using principal component analysis (PCA). The results indicated that juices fermented with single and mixed strains underwent similar changes during 72 h fermentation period. After fermentation, the pH of the juices decreased from 5.22~5.23 to 3.17~3.48, and the total acid content increased from 0.11~0.12 g/L to 1.29~3.11 g/L. After fermentation, Lp and Lp combined with Lr significantly increased the puerarin content in the fermentation solution by 120% (P<0.05). Lpc fermentation significantly increased daidzein content to up to 253.3%. Notably, daidzein content decreased significantly in all fermentation groups after fermentation with LAB (P<0.05). The sensory evaluation results showed that LAB fermentation improved the aroma and taste of P. thomsonii juice. Except for L. rhamnosus, no significant differences in sensory scores were observed in the other fermentation groups (P>0.05). Spearman's correlation analysis showed that phenolic metabolism likely contributed to enhancing the α-glucosidase and tyrosinase enzyme inhibitory activities. Additionally, the antioxidant activities of fermented P. thomsonii juice were significantly improved (P<0.05). The comprehensive score ranking showed that the antioxidant activities and functional components content of juices with Lp were superior, and the α-glucosidase enzyme inhibitory activities and SOD-like activities of juices with Lp+Lpc and Lp+Lr were better. Therefore, the selection of appropriate probiotics is a promising alternative method to develop novel functional beverages with specific aromatic notes using P. thomsonii juice.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090232pueraria thomsoniilactiplantibacillus plantarumlacticaseibacillus rhamnosuslacticaseibacillus paracaseifermentationfunctional beverages |
| spellingShingle | Yao ZHOU Juan LI Zhimin SU Fengxia JIA Jingyu HUANG Gang CHEN Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages Shipin gongye ke-ji pueraria thomsonii lactiplantibacillus plantarum lacticaseibacillus rhamnosus lacticaseibacillus paracasei fermentation functional beverages |
| title | Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages |
| title_full | Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages |
| title_fullStr | Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages |
| title_full_unstemmed | Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages |
| title_short | Potential of Three Probiotic Lactobacilli in Pueraria thomsonii Juice into Functional Beverages |
| title_sort | potential of three probiotic lactobacilli in pueraria thomsonii juice into functional beverages |
| topic | pueraria thomsonii lactiplantibacillus plantarum lacticaseibacillus rhamnosus lacticaseibacillus paracasei fermentation functional beverages |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090232 |
| work_keys_str_mv | AT yaozhou potentialofthreeprobioticlactobacilliinpuerariathomsoniijuiceintofunctionalbeverages AT juanli potentialofthreeprobioticlactobacilliinpuerariathomsoniijuiceintofunctionalbeverages AT zhiminsu potentialofthreeprobioticlactobacilliinpuerariathomsoniijuiceintofunctionalbeverages AT fengxiajia potentialofthreeprobioticlactobacilliinpuerariathomsoniijuiceintofunctionalbeverages AT jingyuhuang potentialofthreeprobioticlactobacilliinpuerariathomsoniijuiceintofunctionalbeverages AT gangchen potentialofthreeprobioticlactobacilliinpuerariathomsoniijuiceintofunctionalbeverages |