摘要
Rosa roxburghii Tratt(RRT)has been widely studied in recent years due to its rich nutritional composition.In this study,the effects of fermentation by Limosilactobacillus fermentum NCU001464(Lm.fermentum NCU001464)on the physicochemical properties and biological activity of dried RRT fruit were investigated.The pH and monosaccharide content of RRT decreased after 48 h of fermentation,the total phenolic content(TPC)increased from 15.06 to 21.74μmol GAE/L,the antioxidant capacity increased and xanthine oxidase(XO)inhibition increased from 25.89 to 36.67%.Moreover,the half-maximal inhibitory concentration(IC50)for XO,of the fermented RRT phenol extract was lower than that of the unfermented phenol extract.Fluorescence spectroscopy confirmed the stronger,inhibitory,binding interactions between XO and fermented RRT.The main binding forces between fermented RRT phenol extract and XO appeared to be hydrogen bonds and van der Waals forces.
基金
The National Key Research and Development Program of China(2017YFD0400503-3)
Major Special Science and Technology Project of Yunnan Province(202002AE320006)
National Natural Science Foundation of China(31760457,32101894,32160547)
Vegetable Industry Technology System Post Expert Project of Jiangxi Province(JXARS-06)
State Key Laboratory of Food Science and Resources Nanchang University(SKLF-ZZA-201910,SKLF-ZZB-202132)are gratefully acknowledged.
