Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation
To enhance the bioactivity of corn bract and silk, we isolated Lactobacillus paracasei TJ199 - a strain with exceptional antioxidant capacity - was used to ferment corn bract juice (CBJ) and silk juice (CSJ). Fermentation increased total phenolic (0.47 - and 0.23 - fold) and flavonoid contents in CB...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500433X |
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| author | Xiaohui Tang Huanyong Lv Hailong Wang Huixin Yang Baogang Zhang Ling Cong Xinyi Li Menghan Ma Yunhe Xu Lili Zhang |
| author_facet | Xiaohui Tang Huanyong Lv Hailong Wang Huixin Yang Baogang Zhang Ling Cong Xinyi Li Menghan Ma Yunhe Xu Lili Zhang |
| author_sort | Xiaohui Tang |
| collection | DOAJ |
| description | To enhance the bioactivity of corn bract and silk, we isolated Lactobacillus paracasei TJ199 - a strain with exceptional antioxidant capacity - was used to ferment corn bract juice (CBJ) and silk juice (CSJ). Fermentation increased total phenolic (0.47 - and 0.23 - fold) and flavonoid contents in CBJ and CSJ, respectively. Antioxidant activity was significantly enhanced, particularly in DPPH (increased by 0.34 and 0.38 - fold), ABTS (increased by 2.76 and 1.40 - fold) scavenging activity, and FRAP (increased by 3.67 and 2.22 - fold). Widely targeted metabolomics identified 348 phenolic compounds, including butin, curcumin, demethoxycurcumin, they primarily enriched in flavonoid and anthocyanin biosynthesis pathways, and underwent TJ199 - mediated structural modifications (including hydroxylation, deglycosylation, and seven other reactions). Upregulated phenolic products (butin) exhibited stronger antioxidant activity than precursors (liquiritigenin) after biotransformation. These findings provided insights for developing corn bract and silk as food ingredients. |
| format | Article |
| id | doaj-art-e7b47d59ea2c4fc1be4e993ca275e3a2 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-e7b47d59ea2c4fc1be4e993ca275e3a22025-08-20T03:05:49ZengElsevierFood Chemistry: X2590-15752025-05-012810258610.1016/j.fochx.2025.102586Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentationXiaohui Tang0Huanyong Lv1Hailong Wang2Huixin Yang3Baogang Zhang4Ling Cong5Xinyi Li6Menghan Ma7Yunhe Xu8Lili Zhang9Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, ChinaLiaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China; Liaoning Agricultural Vocational and Technical College, Yingkou 115007, ChinaInstitute of Scientific and Technological Development, Shenyang Agricultural University, Shenyang 110161, ChinaComparative Molecular Biosciences Graduate Program, University of Minnesota–Twin Cities, St. Paul, MN, 55108 Paul, MN, United StatesCollege of Pharmacy, Jinzhou Medical University, Jinzhou 121001, ChinaThe Third Affiliated Hospital of Jinzhou Medical University, Jinzhou 121001, ChinaLiaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, ChinaLiaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, ChinaLiaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China; Corresponding authors.Liaoning Provincial Professional Technology Innovation Center of Meat Processing and Quality-Safety Control, College of Food and Health, Jinzhou Medical University, Jinzhou 121000, China; Corresponding authors.To enhance the bioactivity of corn bract and silk, we isolated Lactobacillus paracasei TJ199 - a strain with exceptional antioxidant capacity - was used to ferment corn bract juice (CBJ) and silk juice (CSJ). Fermentation increased total phenolic (0.47 - and 0.23 - fold) and flavonoid contents in CBJ and CSJ, respectively. Antioxidant activity was significantly enhanced, particularly in DPPH (increased by 0.34 and 0.38 - fold), ABTS (increased by 2.76 and 1.40 - fold) scavenging activity, and FRAP (increased by 3.67 and 2.22 - fold). Widely targeted metabolomics identified 348 phenolic compounds, including butin, curcumin, demethoxycurcumin, they primarily enriched in flavonoid and anthocyanin biosynthesis pathways, and underwent TJ199 - mediated structural modifications (including hydroxylation, deglycosylation, and seven other reactions). Upregulated phenolic products (butin) exhibited stronger antioxidant activity than precursors (liquiritigenin) after biotransformation. These findings provided insights for developing corn bract and silk as food ingredients.http://www.sciencedirect.com/science/article/pii/S259015752500433XCorn bract juiceCorn silk juiceWidely targeted metabolomic analysisPhenolic compoundsAntioxidant activityLactic acid fermentation |
| spellingShingle | Xiaohui Tang Huanyong Lv Hailong Wang Huixin Yang Baogang Zhang Ling Cong Xinyi Li Menghan Ma Yunhe Xu Lili Zhang Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation Food Chemistry: X Corn bract juice Corn silk juice Widely targeted metabolomic analysis Phenolic compounds Antioxidant activity Lactic acid fermentation |
| title | Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation |
| title_full | Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation |
| title_fullStr | Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation |
| title_full_unstemmed | Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation |
| title_short | Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation |
| title_sort | enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by lactobacillus paracasei tj199 fermentation |
| topic | Corn bract juice Corn silk juice Widely targeted metabolomic analysis Phenolic compounds Antioxidant activity Lactic acid fermentation |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500433X |
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