Effect of lactic acid fermentation and in vitro digestion on the bioactive compounds in Chinese wolfberry(Lycium barbarum)pulp
作者机构：College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China Qingjian Beiguo Jujube Industry Co.LtdYulinShaanxi718300China School of Food and WineNingxia UniversityYinchuanNingxia750021China
出 版 物：《Food Bioscience》 (食品生物科学（英文）)
年 卷 期：2023年第53卷第3期
页 面：794-801页
核心收录：
学科分类：1008[医学-中药学(可授医学、理学学位)] 1006[医学-中西医结合] 100602[医学-中西医结合临床] 10[医学]
基 金：supported by the Shaanxi Province Key R&D Program(2023-ZDLNY-32 2022NY-034)
主 题：Chinese wolfberry Probiotics Simulated digestion Bioactive components Antioxidant capacity
摘 要：Two commercial probiotics,Lactobacillus helveticus 76(Lh)and Bifidobacterium lactis 80(Bla),were employed to investigate the effect of lactic acid fermentation and in vitro digestion on bioactive compounds in Chinese wolfberry *** changes of antioxidant capacity of pulp were also *** results demonstrated that Chinese wolfberry pulp was a suitable carrier for both *** acid fermentation increased total phenolic,total flavonoids and betaine,and improved bioaccessibility of flavonoids and carotenoids in vitro *** had no remarkable influence on the content and basic structure of polysaccharides,but reduced their particle *** addition,fermentation improved the antioxidant activities of Chinese wolfberry pulp before and after in vitro digestion mainly due to the metabolism of *** study thus would provide valuable information about the development of Chinese wolfberry as a functional drink fermented with probiotics.
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