文献类型：期刊文献

英文题名：Nutrients, Phytochemicals, and Antioxidant Capacity of Red Raspberry Nectar Fermented with Lacticaseibacillus paracasei

作者：Shi, Feng Qin, Yin Qiu, Shuyi Luo, You

第一作者：Shi, Feng

通信作者：Luo, Y[1];Luo, Y[2]

机构：[1]Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China;[2]Guizhou Inst Technol, Sch Food & Drug Mfg Engn, Guiyang 550003, Peoples R China;[3]Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Qld 4068, Australia

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

通信机构：corresponding author), Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Peoples R China;corresponding author), Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Brisbane, Qld 4068, Australia.

年份：2024

卷号：13

期号：22

外文期刊名：FOODS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:001365001600001)】；

基金：This work was supported by the Guizhou Provincial Research Program (Natural Science) (ZK [2022]086, [2019]2381), the Guizhou University Talent Research Fund ([2021]-26 and [2023]-29), the China Scholarship Fund (Liujinxuan [2023]40), and the Youth Science and Technology Talent Development Project of Colleges and Universities of Guizhou Province (Talent Base of Fermentation Engineering and Liquor Making in Guizhou Province [2018]3).

语种：英文

外文关键词：red raspberry nectar; fermentation; Lacticaseibacillus paracasei; phytochemical; metabolomics

摘要：Fresh raspberries are highly perishable, but lactic acid bacteria fermentation offers a favourable method for developing healthy products. This study investigated the effects of Lacticaseibacillus paracasei fermentation on the nutrients and phytochemicals of red raspberry nectar using widely targeted metabolomics, as well as its antioxidant activity. The fermentation notably disrupted the raspberry tissue structure, reshaped its non-volatile composition, and increased its DPPH and hydroxyl free radical scavenging abilities. A total of 261 compounds showed significant differences, with 198 upregulated and 63 downregulated. Among these, certain flavonoid glucosides (e.g., pelargonid-in-3-O-rutinoside, delphinidin-3-O-rutinoside-7-O-glucoside, and kaempferol-3-O-glucoside) were significantly downregulated, while some bioactive phenolic acids (e.g., 3-(4-Hydroxyphenyl)-propionic acid and DL-3-phenyllactic acid), alkaloids (e.g., deoxymutaaspergillic acid and indole-3-lactic acid), amino acids (e.g., L-phenylalanine and L-glutamine), and B vitamins (e.g., VB6, VB7, and VB3) were substantially upregulated. Furthermore, the Kyoto Encyclopedia of Genes and Genomes (KEGG) annotation and enrichment analysis revealed that metabolic pathways and the biosynthesis of secondary metabolites contributed significantly to the new profile of fermented red raspberry nectar. These findings provide valuable insights for developing fermented raspberry products using Lacticaseibacillus paracasei, which can help minimise fresh raspberry loss and enhance their valorisation.