Study on probiotic fermented goji berry juice and its in vitro hypoglycemic and antioxidant activities
To evaluate the effect of fermentation on the in vitro hypoglycemic and antioxidant activities of goji berry juice,the most suitable strains for fermentation of goji berry juice were preferably selected through the fermentation performance and in vitro hypoglycemic activities of Lacticaseibacillus rhamnosus,Lactobacillus acidophilus,Lactiplantibacillus plantarum,and Lacticaseibacillus paracasei on goji berry juice.The fermentation process of goji berry juice was optimized by using response surface methodology.Results showed that L.para-casei showed better acid resistance,bile salt resistance,fermentation performance,and higher α-amylase and α-glucosidase inhibition.The optimal fermentation process was 9 h of fermentation time,5％ inoculum,and a fermentation temperature of 37 ℃.Compared with unfermented wolfberry juice,the polyphenol content increased by 5.66％,the total flavonoid content increased significantly by 31.81％,the scavenging rate of DPPH free radicals and hydroxyl radicals could reach up to 92.3％ and 95.84％,and the scavenging rate of ABTS cationic radicals was significantly increased by 42.74％,as well as the inhibition rate of α-glucosidase was also significantly increased by 30.23％.Probiotic fermentation enhanced the in vitro antioxidant and hypoglycemic activities of goji berry juice to a certain extent,which provided a theoretical basis for the subsequent study of fermented goji berry food with hypoglycemic function.
万方数据
维普
