乳酸菌发酵黑莓汁风味品质及神经保护作用

doi:10.7506/spkx1002-6630-20240223-117

食品科学 ›› 2024, Vol. 45 ›› Issue (20): 145-153.doi: 10.7506/spkx1002-6630-20240223-117

乳酸菌发酵黑莓汁风味品质及神经保护作用

夏依旦·买买提, 吴寒, 刘小莉, 努尔古丽·热合曼, 邸清如, 周剑忠, 钟良

（1.新疆师范大学生命科学学院，新疆乌鲁木齐 830054；2.江苏省农业科学院农产品加工研究所，江苏南京 210014；3.江苏悠维有机食品有限公司，江苏镇江 212132）

出版日期:2024-10-25 发布日期:2024-10-14
基金资助:
江苏省重点研发计划（现代农业）项目（BE2022367）

Flavor Quality and Neuroprotective Effect of Blackberry Juice Fermented with Lactic Acid Bacteria

Xiayidan MAIMAITI, WU Han, LIU Xiaoli, Nurgul RAHMAN, DI Qingru, ZHOU Jianzhong, ZHONG Liang

(1. School of Life Sciences, Xinjiang Normal University, ürümqi 830054, China; 2. Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3. Jiangsu Youwei Organic Food Co. Ltd., Zhenjiang 212132, China)

Online:2024-10-25 Published:2024-10-14

摘要/Abstract

摘要： 本研究通过Lactobacillus plantarum P-S1016发酵黑莓汁，测定菌株生长动力学参数，并对黑莓汁有机酸、风味物质和电子舌评分进行分析；以皮质酮为诱导剂建立PC12细胞损伤模型，测定细胞活力、活性氧水平、细胞凋亡率和线粒体膜电位，探究发酵黑莓汁对皮质酮损伤细胞的保护作用。结果表明，L. plantarum P-S1016生长动力学模型拟合度R2为0.943，表明模型拟合良好，29.28 h时菌体浓度达到最大值9.40（lg（CFU/mL））；经过发酵黑莓汁中的乳酸和琥珀酸质量浓度分别为38.99 mg/mL和3.30 mg/mL，酯、醇、酸及其他风味成分含量均有增加，醇类物质占比最高（33.28%），其次是烷类（29.80%），黑莓汁的咸味口感明显降低；此外，质量浓度50、200 µg/mL的发酵黑莓汁冻干样可显著提高皮质酮诱导下细胞相对存活率，使其提高至（1.48±0.07）倍和（1.60±0.01）倍，降低细胞内活性氧水平、晚期凋亡和坏死细胞占比，抑制线粒体膜电位下降。综上所述，L. plantarum P-S1016可应用于黑莓汁发酵，赋予其更好的口感和风味品质，使其具有更强的神经保护潜力。本研究制得的发酵黑莓汁有望成为新型功能性天然植物基产品，对于提高黑莓鲜果的食用特性与功能价值有一定的现实意义。

关键词: 乳酸菌；黑莓汁；气相色谱-质谱；皮质酮；神经细胞

Abstract: In this study, blackberry juice was fermented with Lactobacillus plantarum P-S1016. The growth kinetic parameters of this strain were determined, and the organic acids and flavor substances of fermented blackberry juice were analyzed. Besides, its flavor quality was tested using an electronic tongue (E-tongue). The protective effect of fermented blackberry juice against corticosterone-induced injury in PC12 cells was investigated by measuring cell viability, reactive oxygen species (ROS) level, apoptosis rate, and mitochondrial membrane potential. The results showed that the growth kinetic model of L. plantarum P-S1016 had excellent goodness of fit with a determination coefficient (R2) of 0.943, and the bacterial concentration reached a maximum value of 9.40 (lg (CFU/mL)) at 29.28 h. The contents of lactic acid and succinic acid in fermented blackberry juice were 38.99 and 3.30 mg/mL, respectively, and the contents of esters, alcohols, acids, and other flavor components increased compared with those in fresh blackberry juice, with alcohols accounting for the highest proportion (33.28%) of the total, followed by alkanes (29.80%); the saltiness of blackberry juice was significantly reduced after fermentation. In addition, fermented blackberry juice at concentrations of 50 and 200 µg/mL significantly increased the survival rate of cells induced by corticosterone by (1.48 ± 0.07) and (1.60 ± 0.01) folds, reduced intracellular ROS levels, late apoptosis rate and the proportion of necrotic cells, and inhibited the decrease of mitochondrial membrane potential. In conclusion, blackberry juice fermented with L. plantarum P-S1016 has good taste and flavor quality and strong neuroprotective potential. It is expected to become a new functional natural plant-based beverage, which is important for improving the edible properties and functional value of blackberry fresh fruits.

Key words: lactic acid bacteria; blackberry juice; gas chromatography-mass spectrometry; corticosterone; nerve cell

中图分类号:

TS225

夏依旦·买买提, 吴寒, 刘小莉, 努尔古丽·热合曼, 邸清如, 周剑忠, 钟良. 乳酸菌发酵黑莓汁风味品质及神经保护作用[J]. 食品科学, 2024, 45(20): 145-153.

Xiayidan MAIMAITI, WU Han, LIU Xiaoli, Nurgul RAHMAN, DI Qingru, ZHOU Jianzhong, ZHONG Liang. Flavor Quality and Neuroprotective Effect of Blackberry Juice Fermented with Lactic Acid Bacteria[J]. FOOD SCIENCE, 2024, 45(20): 145-153.

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乳酸菌发酵黑莓汁风味品质及神经保护作用

Flavor Quality and Neuroprotective Effect of Blackberry Juice Fermented with Lactic Acid Bacteria

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