Effect of Lacticaseibacillus rhamnosus L08 fermentation on xanthine oxidase inhibitory activity and flavour profile of honeysuckle (Lonicera japonica thunb.)

• DOI: 10.1016/j.lwt.2024.116196
• Publication Date: 2024-05-09T15:50:29Z
• Authors: Yan Song; Qing Liu; Maliha Munir; Yunfeng Gao; Jian He; Libo Liu; Guofang Zhang; Xing Li; Chun Li; Xiaoxi Qi
• Keywords: Flavour

Xanthine oxidase (XOD) catalyses the oxidation of hypoxanthine and xanthine to uric acid, inhibition its activity has become main strategy reduce acid production. Honeysuckle (HON) which is rich in polyphenols potentially capacity inhibit XOD activity. However, it carries bitter astringent flavor as well many traditional Chinese medicines, along with that most HON exist bound form, exploitation application food limited. In this study, we investigated effects Lacticaseibacillus rhamnosus L08 fermentation on bioactive components, inhibitory flavour characteristics HON. The results showed was increased by 2.08 times after 96 h fermentation. It demonstrated increase total flavonoid content phenol reason for enhancement solution's antioxidant Moreover, also enriched composition volatile components reduced levels undesirable substances, made usage fermented functional or pharmaceutical use feasible applicable.