Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

WANG, Jun; WEI, Bo-Cheng; WEI, Bo; YU, Hao-Yue; THAKUR, Kiran; WANG, Chu-Yan; WEI, Zhao-Jun

doi:10.1590/fst.104522

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.104522 copy

Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Lactic acid bacteria are widely used as probiotics in food fermentation and exhibit various health-promoting properties. This study describes the effects of lactic acid bacteria (LAB) on the phenolic profiles, antioxidant activities, and enzyme inhibition prosperities of blueberry juice. Three different strains (Lactobacillus acidophilus JYLA-16, Lactobacillus plantarum JYLP-375, and Lactobacillus rhamnosus JYLR-005) were selected to ferment the blueberry juice at 37 °C for 48 h. After fermentation, the content of total phenolics and flavonoids increased. Meanwhile, the UPLC-LTQ-MS/MS system conducted the biotransformation of phenols during fermentation. LAB fermentation induced an upgraded trend of syringic acid, ferulic acid, erucic acid, rutin, catechin, epicatechin, and isoorientin. Pearson's correlation analysis revealed that phenolics' metabolism probably contributed to enhancing antioxidant activities. LAB also improved active ingredient retention and antioxidant capacities after in vitro simulated digestion. Finally, we investigated the α-glucosidase inhibitory and α-amylase inhibition of the fermented juice and found that LAB fermentation could improve the inhibition of these enzymes. This study indicated that LAB fermentation could be an efficient strategy for enhancing functional activities in blueberry juice by bio-transforming the phenolics.

Keywords:
blueberry; lactic acid bacteria; phenolics; biotransformation; functional properties

Sample	TPC (GAE mg/mL)	TFC (Rutin mg/mL)	TAC (C3GE mg/mL)
Control	2133.99 ± 34.39^d	251.26 ± 4.05^c	137.90 ± 3.10^a
La 16	2571.22 ± 18.25^b	302.23 ± 1.94^b	114.37 ± 14.21^b
Lp 375	2933.42 ± 116.08^a	345.39 ± 24.22^a	110.95 ± 0.64^b
Lr 005	2399.99 ± 95.63^c	291.46 ± 10.96^b	109.03 ± 15.80^b

	Concentrations range (µg/mL)
	Control	La 16	Lp 375	Lr 005
Phenolic acids
Syringic acid	37.24 ± 1.28^d	69.57 ± 3.29^b	85.07 ± 1.23^a	56.42 ± 2.32^c
Ferulic acid	13.35 ± 2.44^b	18.98 ± 1.68^a	18.79 ± 1.77^a	18.33 ± 2.04^ab
Chlorogenic acid	4.80 ± 0.10^a	1.52 ± 0.10^b	1.39 ± 0.28^b	1.44 ± 0.34^b
Neo-chlorogenic acid	20.46 ± 0.94^a	8.98 ± 0.43^b	8.68 ± 0.79^b	8.77 ± 0.90^b
Gallic acid	1.57 ± 0.01^a	1.40 ± 0.01^b	1.32 ± 0.00^d	1.28 ± 0.00^c
Protocatechuic acid	0.59 ± 0.03^b	0.41 ± 0.01^c	0.31 ± 0.10^d	0.71 ± 0.01^a
Erucic acid	0.92 ± 0.07^d	1.71 ± 0.11^b	2.08 ± 0.07^a	1.39 ± 0.06^c
Flavonoids
Quercetin	3.46 ± 0.20^a	2.35 ± 0.25^b	2.47 ± 0.27^b	2.12 ± 0.22^b
Rutin	0.33 ± 0.02^c	0.54 ± 0.03^ab	0.45 ± 0.09^a	0.40 ± 0.07^bc
Catechin	0.03 ± 0.02^b	0.26 ± 0.06^a	0.26 ± 0.03^a	0.21 ± 0.07^a
Epicatechin	0.61 ± 0.02^b	0.80 ± 0.05^a	0.78 ± 0.04^a	0.74 ± 0.03^a
Isoorientin	0.04 ± 0.02^d	0.46 ± 0.05^b	0.65 ± 0.15^a	0.22 ± 0.07^c
Anthocyanins
Cyanidin-3-O-glucoside	1.14 ± 0.01^a	0.54 ± 0.04^b	0.51 ± 0.06_b	0.43 ± 0.03^c
Cyanidin-3-O-rutinoside	6.30 ± 0.29^a	2.82 ± 0.04^b	2.98 ± 0.24^b	2.99 ± 0.29^b
Cyanidin-3-O-galactoside	0.30 ± 0.00^a	0.20 ± 0.00^b	0.21 ± 0.01^c	0.18 ± 0.01^b

Sample	DPPH %	ABTS %	Reducing power capacity
Control	74.96 ± 0.67^b	94.78 ± 0.43^b	1.22 ± 0.09^b
La 16	90.04 ± 0.53^a	97.62 ± 0.09^a	1.67 ± 0.15^a
Lp 375	89.76 ± 0.30^a	97.08 ± 0.33^a	1.74 ± 0.15^a
Lr 005	89.91 ± 0.25^a	97.13 ± 0.23^a	1.57 ± 0.13^a

	Period	Control	La 16	Lp 375	Lr 005
TPC (GAE mg/mL)	SSF	1812.17 ± 168.42^b	1876.27 ± 62.37^b	2311.86 ± 307.41^a	2078.17 ± 188.42^ab
	SGF	3749.04 ± 135.85^a	2932.13 ± 92.26^c	3387.08 ± 74.17^b	2997.79 ± 202.21^c
	SIF	4327.03 ± 119.50^a	3549.35 ± 175.15^b	3428.26 ± 85.16^b	3410.78 ± 273.27^b
TFC (Rutin mg/mL)	SSF	550.40 ± 11.93^b	1060.00 ± 99.95^a	1053.97 ± 140.57^a	911.44 ± 111.48^a
	SGF	862.56 ± 111.37^b	920.07 ± 36.67^b	1127.91 ± 63.90^a	947.79 ± 103.04^b
	SIF	672.80 ± 21.78^a	418.69 ± 40.52^b	466.61 ± 5.81^b	419.37 ± 33.12^b
TAC (C3GE mg/ mL)	SSF	2.91 ± 0.05^c	7.09 ± 0.90^a	5.01 ± 0.66^b	5.46 ± 0.85^b
	SGF	1.34 ± 0.22^c	4.84 ± 0.13^b	8.17 ± 0.58^a	7.91 ± 0.67^a
	SIF	2.22 ± 0.35^c	4.84 ± 0.22^b	7.90 ± 0.10^a	5.02 ± 2.00^b
DPPH %	SSF	37.91 ± 2.80^d	71.01 ± 0.53^a	62.18 ± 2.01^b	56.57 ± 3.37^c
	SGF	67.18 ± 3.01^b	70.29 ± 1.33^ab	72.11 ± 2.42^ab	73.64 ± 3.53^a
	SIF	29.92 ± 2.62^c	56.29 ± 1.17^a	40.28 ± 2.14^b	33.29 ± 4.88^c
ABTS %	SSF	91.46 ± 0.42^b	94.15 ± 0.58^a	94.18 ± 1.42^a	93.98 ± 1.24^a
	SGF	71.76 ± 4.97^b	74.84 ± 2.87^ab	81.62 ± 0.35^a	81.79 ± 3.38^a
	SIF	84.62 ± 0.57^d	87.80 ± 1.53^c	90.28 ± 1.40^a	89.78 ± 1.52^b
Reducing power	SSF	1.25 ± 0.01^b	1.35 ± 0.07^a	1.11 ± 0.06^c	1.02 ± 0.03^c
	SGF	0.96 ± 0.03^a	1.04 ± 0.04^a	0.95 ± 0.10^a	0.92 ± 0.01^a
	SIF	1.52 ± 0.01^b	1.67 ± 0.02^a	1.54 ± 0.09^b	1.42 ± 0.06^b

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[1] *Corresponding author: wangchuyan19@163.com; zjwei@hfut.edu.cn