文献类型：期刊文献

英文题名：Secondary metabolite profiles and bioactivities of red raspberry juice during fermentation with Wickerhamomyces anomalus

作者：Qin, Yin Luo, You Qiu, Shuyi Zhang, Qunying Yang, Le

第一作者：Qin, Yin;覃引

通信作者：Luo, Y[1]

机构：[1]Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China;[2]Guizhou Univ, Inst Agrobioengn,Minist Educ, Coll Life Sci,Collaborat Innovat Ctr Mt Ecol & Agr, Key Lab Plant Resource Conservat & Germplasm Innov, Guiyang 550025, Guizhou, Peoples R China;[3]Guizhou Inst Technol, Sch Food & Drug Mfg Engn, Guiyang 550003, Peoples R China;[4]Guizhou Guishanhong Agr Dev Co Ltd, Guizhou Bot Garden, Guiyang 550004, Guizhou, Peoples R China;[5]Guizhou Inst Technol, Sch Mat & Energy Engn, Guiyang 550003, Guizhou, Peoples R China

第一机构：Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China

通信机构：corresponding author), Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China.

年份：2024

卷号：191

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：;EI(收录号：20240115314215);Scopus(收录号：2-s2.0-85181121374);WOS:【SCI-EXPANDED(收录号:WOS:001165867500001)】；

基金：This work was supported by Guizhou Provincial Key Technology R & D Program ( [2019] 2381) , Guizhou Provincial Basic Research Pro- gram (Natural Science) (ZK [2022] 086 and ZK [2022] 185) , and the Special Project of Academic New Seedling Cultivation and Innovation Exploration of Guizhou Institute of Technology (GZLGXM-23) .

语种：英文

外文关键词：Raspberry; Secondary metabolites; Fermentation; Wickerhamomyces anomalus; Metabolomics

摘要：Raspberry contains a broad array of valuable phytochemicals and therefore has positive effects on health. Fermentation can transform these components. The variations in the secondary metabolite profiles and bio-activities of red raspberry juice during Wickerhamomyces anomalus fermentation remain unknown. Herein, the effects of W. anomalus on the secondary metabolites, other constituents (total sugars, reducing sugars, and total acids) and bioactivities of raspberry juice were investigated. The fermentation significantly decreased the level of total sugars, reducing sugars, total acids and anthocyanins, but greatly increased the content of polyphenols and flavonoids. The antioxidant capacity and alpha-glucosidase inhibitory activity of raspberry juice were markedly enhanced after fermentation, whereas the cholesterol esterase inhibitory activity was reduced significantly. Moreover, 721 secondary metabolites were identified, wherein 437 secondary metabolites (240 upregulated, 197 downregulated) were selected as differential metabolites via targeted metabolomics. A total of 89 secondary metabolites were annotated in the Kyoto Encyclopedia of Genes and Genomes pathways, most of which were matched to biosynthesis of secondary metabolites and metabolic pathways. Phenolic acids were mainly trans-formed via phenylalanine metabolism and tyrosine metabolism. These results can provide reference for the development of functional raspberry beverages.