Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation
The dynamic changes in phenolic composition and antioxidant activity, and the potential effect on foam cell formation and cholesterol efflux during noni (<i>Morinda citrifolia</i> Linn.) fruit juice fermentation were investigated in this study. The composition of phenolic compounds was s...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/5/201 |
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| author | Kun Cai Rong Dou Xue Lin Xiaoping Hu Zhulin Wang Sixin Liu Congfa Li Wu Li |
| author_facet | Kun Cai Rong Dou Xue Lin Xiaoping Hu Zhulin Wang Sixin Liu Congfa Li Wu Li |
| author_sort | Kun Cai |
| collection | DOAJ |
| description | The dynamic changes in phenolic composition and antioxidant activity, and the potential effect on foam cell formation and cholesterol efflux during noni (<i>Morinda citrifolia</i> Linn.) fruit juice fermentation were investigated in this study. The composition of phenolic compounds was significantly different at various fermentation times. Rutin, quercetin, and isoquercitrin were the major phenolics in fermented noni fruit juice based on a quantitative analysis of representative phenolics. The contents of caffeic acid, 2,4-dihydroxybenzoic acid, p-coumaric acid, rutin, and quercetin tended to increase, while those of isoquercitrin decreased during the fermentation process. Fermented noni juice extracts showed high antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), hydroxyl radical scavenging activity, and ferric reducing antioxidant power. Notably, the highest antioxidant activity was observed after 28 days of fermentation. Furthermore, the treatment of fermented noni juice extracts was shown to reduce foam cell formation, intracellular cholesterol level, and the cholesterol esterification ratio. A correlation analysis indicated a strong positive relationship between the phenolic composition, antioxidant activity, and the ratio of cholesterol ester and total cholesterol. This study may provide a theoretical basis for the quality improvement and standardized production of fermented noni fruit juice, thus promoting the development of the noni food industry. |
| first_indexed | 2024-03-10T03:55:04Z |
| format | Article |
| id | doaj.art-536670ca0cb946e98adf67c7cc0de445 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T03:55:04Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-536670ca0cb946e98adf67c7cc0de4452023-11-23T10:56:53ZengMDPI AGFermentation2311-56372022-04-018520110.3390/fermentation8050201Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice FermentationKun Cai0Rong Dou1Xue Lin2Xiaoping Hu3Zhulin Wang4Sixin Liu5Congfa Li6Wu Li7School of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaKey Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaSchool of Food Science and Engineering, Hainan University, Haikou 570228, ChinaThe dynamic changes in phenolic composition and antioxidant activity, and the potential effect on foam cell formation and cholesterol efflux during noni (<i>Morinda citrifolia</i> Linn.) fruit juice fermentation were investigated in this study. The composition of phenolic compounds was significantly different at various fermentation times. Rutin, quercetin, and isoquercitrin were the major phenolics in fermented noni fruit juice based on a quantitative analysis of representative phenolics. The contents of caffeic acid, 2,4-dihydroxybenzoic acid, p-coumaric acid, rutin, and quercetin tended to increase, while those of isoquercitrin decreased during the fermentation process. Fermented noni juice extracts showed high antioxidant activities against 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid), hydroxyl radical scavenging activity, and ferric reducing antioxidant power. Notably, the highest antioxidant activity was observed after 28 days of fermentation. Furthermore, the treatment of fermented noni juice extracts was shown to reduce foam cell formation, intracellular cholesterol level, and the cholesterol esterification ratio. A correlation analysis indicated a strong positive relationship between the phenolic composition, antioxidant activity, and the ratio of cholesterol ester and total cholesterol. This study may provide a theoretical basis for the quality improvement and standardized production of fermented noni fruit juice, thus promoting the development of the noni food industry.https://www.mdpi.com/2311-5637/8/5/201noni fruit juicefermentationphenolicantioxidant activitymacrophagesatherosclerosis |
| spellingShingle | Kun Cai Rong Dou Xue Lin Xiaoping Hu Zhulin Wang Sixin Liu Congfa Li Wu Li Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation Fermentation noni fruit juice fermentation phenolic antioxidant activity macrophages atherosclerosis |
| title | Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation |
| title_full | Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation |
| title_fullStr | Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation |
| title_full_unstemmed | Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation |
| title_short | Changes in Phenolic Profiles and Inhibition Potential of Macrophage Foam Cell Formation during Noni (<i>Morinda citrifolia</i> Linn.) Fruit Juice Fermentation |
| title_sort | changes in phenolic profiles and inhibition potential of macrophage foam cell formation during noni i morinda citrifolia i linn fruit juice fermentation |
| topic | noni fruit juice fermentation phenolic antioxidant activity macrophages atherosclerosis |
| url | https://www.mdpi.com/2311-5637/8/5/201 |
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