1. Transformation of mulberry polyphenols by Lactobacillus plantarum SC-5: Increasing phenolic acids and enhancement of anti-aging effect.
- Author
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Li M, Xu X, Jia Y, Yuan Y, Na G, Zhu L, Xiao X, Zhang Y, and Ye H
- Subjects
- Animals, Mice, Male, Fruit and Vegetable Juices, Aging drug effects, Brain-Derived Neurotrophic Factor metabolism, Gastrointestinal Microbiome drug effects, Anthocyanins pharmacology, Oxidative Stress drug effects, Fatty Acids, Volatile metabolism, Sirtuin 1, Morus chemistry, Polyphenols pharmacology, Lactobacillus plantarum metabolism, Hydroxybenzoates pharmacology, Fermentation
- Abstract
Fermentation can transform bioactive compounds in food and improve their biological activity. This study aims to explore the transformation of polyphenols in mulberry juice and the improvement of its anti-aging effect. The results demonstrated that Lactobacillus plantarum SC-5 transformed anthocyanin in mulberry juice into more phenolic acids, especially improved 2-hydroxy-3-(4-hydroxyphenyl) propanoic acid from 4.16 ± 0.06 to 10.07 ± 0.03. In the D-gal-induced mouse model, fermented mulberry juice significantly raised the abundance of Bifidobacteriaceae (303.7 %) and Lactobacillaceae (237.2 %) and Short-chain fatty acids (SCFAs) in intestine, further reducing the level of oxidative stress (12.3 %). Meanwhile, the expression of Sirtuin 1 (SIRT1) and Brain-derived neurotrophic factor (BDNF) increased, which protected the integrity of hippocampal tissue. Morris water maze results approved that fermented mulberry juice improved cognitive ability in aging mice (30.3 %). This study provides theoretical support for the view that fermentation is an effective means of developing functional foods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)
- Published
- 2024
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