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

机构：[1] School of Liquor and Food Engineering, Guizhou University, Guizhou Province, Guiyang, 550025, China; [2] College of Life Sciences/Institute of Agro-bioengineering, Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region [Ministry of Education], Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering [CICMEAB], Guizhou University, Guizhou Province, Guiyang, 550025, China; [3] School of Food and Drug Manufacturing Engineering, Guizhou Institute of Technology, Guizhou Province, Guiyang, 550003, China; [4] Guizhou Botanical Garden, Guizhou Guishanhong Agricultural Development Co. Ltd., Guizhou Province, Guiyang, 550004, China; [5] School of Materials and Energy Engineering, Guizhou Institute of Technology, Guizhou Province, Guiyang, 550003, China

第一机构：School of Liquor and Food Engineering, Guizhou University, Guizhou Province, Guiyang, 550025, China

年份：2024

卷号：191

外文期刊名：LWT

收录：EI(收录号：20240115314215);Scopus(收录号：2-s2.0-85181121374)

语种：英文

外文关键词：Amino acids - Bioactivity - Biomolecules - Metabolism - Metabolites - Sugars

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 bioactivities 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 α-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 transformed via phenylalanine metabolism and tyrosine metabolism. These results can provide reference for the development of functional raspberry beverages. ? 2023 The Authors