Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

• DOI: 10.1016/j.fochx.2022.100214
• Publication Date: 2022-01-17T17:08:27Z
• Authors: Jing Li; Wenting Zhao; Xin Pan; Fei Lao; Xiaojun Liao; Yong Shi; Jihong Wu
• Keywords: 0106 biological sciences; Jujube; Phenolic compound; Nutrition. Foods and food supply; TP368-456; 01 natural sciences; Food processing and manufacture; Antioxidant activity; UPLC-MS/MS; Streptococcus thermophilus; TX341-641; Lactic acid bacteria fermentation; Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó

To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, and their correlation were investigated. Streptococcus thermophilus exhibited a high growth capacity in jujube puree, and significantly (p < 0.05) increased the total phenolics content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power after 48 h fermentation, while 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) scavenging activity was decreased. 12 differentially metabolized polyphenols were identified in fermented jujube puree. Upregulated phenolics exhibited a positive correlation with DPPH radical-scavenging ability and reducing power. This work demonstrated that Streptococcus thermophilus fermentation can be an effective method with great practical application potential to improve the antioxidant activity in jujube puree by modifying the phenolic compositional quantity and quality.