Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Wenhui Duan; Qijie Guan; Hui-Ling Zhang; Fang-Zhou Wang; Ran Lu; De-Mao Li; Yan Geng; Zheng-Hong Xu

doi:10.1016/j.foodchem.2022.135155

Improving flavor, bioactivity, and changing metabolic profiles of goji juice by selected lactic acid bacteria fermentation

Food Chem. 2023 May 15:408:135155. doi: 10.1016/j.foodchem.2022.135155. Epub 2022 Dec 6.

Authors

Wenhui Duan¹, Qijie Guan², Hui-Ling Zhang³, Fang-Zhou Wang⁴, Ran Lu⁴, De-Mao Li⁵, Yan Geng⁶, Zheng-Hong Xu⁷

Affiliations

¹ The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
² National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China; Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China.
³ Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China.
⁴ Ningxia Red Power Goji Co., Ltd, Zhongwei, China.
⁵ Tianjin Key Laboratory for Industrial Biological Systems and Bioprocessing Engineering, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China.
⁶ Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, China. Electronic address: gengyan@jiangnan.edu.cn.
⁷ The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China; Ningxia Red Power Goji Co., Ltd, Zhongwei, China. Electronic address: zhenghxu@jiangnan.edu.cn.

PMID: 36528989
DOI: 10.1016/j.foodchem.2022.135155

Abstract

Lactic acid bacteria (LAB) have exhibited strain/species specificity for different food matrices. We investigated the impact of LAB fermentation on the flavor, chemical profile, and bioactivity of goji juice. The colony counts of five selected strains reached above 8.5 log CFU/mL. The fermentation increased the organic acids, decreased the sugars, and improved the sensory quality of goji juice. The majority of the strains had increased acetic acid, heptanoic acid, ethyl phenylacetate, and linalool levels. Specific strains suppressed α-glucosidase and pancreatic lipase activities and increased the antioxidant activities of fermented goji juice. Based on non-targeted metabolomics and activities, 23 important differential metabolites were screened among 453 metabolites. The quantification results showed that isoquercitrin and m-coumaric content varied among strains, reflecting the strain specificity in flavone and flavonol biosynthesis and phenylalanine, tyrosine, and tryptophan biosynthesis. These findings will provide useful information for fermented goji juice biochemistry research.

Keywords: Activity in vitro; Flavor profiles; Goji juice; Lactic acid bacteria fermentation; Metabolic profile; Non-targeted metabolomics.

MeSH terms

Fermentation
Food
Fruit and Vegetable Juices
Lactobacillales* / metabolism
Metabolome