Enhancing antioxidant activity of corn bract and silk juices through biotransformation of polyphenols by Lactobacillus paracasei TJ199 fermentation

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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Bibliographic Details
Main Authors: Xiaohui Tang, Huanyong Lv, Hailong Wang, Huixin Yang, Baogang Zhang, Ling Cong, Xinyi Li, Menghan Ma, Yunhe Xu, Lili Zhang
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Corn bract juice
Corn silk juice
Widely targeted metabolomic analysis
Phenolic compounds
Antioxidant activity
Lactic acid fermentation
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752500433X
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http://www.sciencedirect.com/science/article/pii/S259015752500433X

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