Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.
Guava leaves (GLs) were processed by solid-state co-fermentation with Monascus anka and Bacillus sp., and the impact of the fermentation degree on the phenolic composition and their bioactivities was investigated. Three representative HPLC fingerprints of phenolic compositions from GLs can be clearl...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-02-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617307697 |
| _version_ | 1818415789632389120 |
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| author | Lu Wang You Luo Yanan Wu Zhenqiang Wu |
| author_facet | Lu Wang You Luo Yanan Wu Zhenqiang Wu |
| author_sort | Lu Wang |
| collection | DOAJ |
| description | Guava leaves (GLs) were processed by solid-state co-fermentation with Monascus anka and Bacillus sp., and the impact of the fermentation degree on the phenolic composition and their bioactivities was investigated. Three representative HPLC fingerprints of phenolic compositions from GLs can be clearly distinguished for the different fermentation degrees. Four characteristic compounds, including gallic acid, quercetin-3-O-α-L-arabinopyranoside, quercetin, and kaempferol, that significantly responded to the changes of bioactivity in the fermented GLs were identified as the marker components by principal component analysis. High levels of the four marker components in the HPLC fingerprints are an indication that the fermented GLs are mature. In addition, the correlation analysis confirmed that the total phenolic, total flavonoid, and the quercetin and kaempferol contents strongly correlated with its bioactivities. These results can provide a theoretical basis to quickly evaluate and control the mature degree of fermented products, which will help to obtain high bioactive fermented products. |
| first_indexed | 2024-12-14T11:40:35Z |
| format | Article |
| id | doaj.art-5db6f2936676485b8dd111eb27123315 |
| institution | Directory Open Access Journal |
| issn | 1756-4646 |
| language | English |
| last_indexed | 2024-12-14T11:40:35Z |
| publishDate | 2018-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Functional Foods |
| spelling | doaj.art-5db6f2936676485b8dd111eb271233152022-12-21T23:02:50ZengElsevierJournal of Functional Foods1756-46462018-02-0141183190Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp.Lu Wang0You Luo1Yanan Wu2Zhenqiang Wu3School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR ChinaSchool of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR ChinaSchool of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR ChinaCorresponding author.; School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510006, PR ChinaGuava leaves (GLs) were processed by solid-state co-fermentation with Monascus anka and Bacillus sp., and the impact of the fermentation degree on the phenolic composition and their bioactivities was investigated. Three representative HPLC fingerprints of phenolic compositions from GLs can be clearly distinguished for the different fermentation degrees. Four characteristic compounds, including gallic acid, quercetin-3-O-α-L-arabinopyranoside, quercetin, and kaempferol, that significantly responded to the changes of bioactivity in the fermented GLs were identified as the marker components by principal component analysis. High levels of the four marker components in the HPLC fingerprints are an indication that the fermented GLs are mature. In addition, the correlation analysis confirmed that the total phenolic, total flavonoid, and the quercetin and kaempferol contents strongly correlated with its bioactivities. These results can provide a theoretical basis to quickly evaluate and control the mature degree of fermented products, which will help to obtain high bioactive fermented products.http://www.sciencedirect.com/science/article/pii/S1756464617307697Guava leavesFermentation degreeHPLC fingerprintPhenolic compoundsAntioxidant activity |
| spellingShingle | Lu Wang You Luo Yanan Wu Zhenqiang Wu Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. Journal of Functional Foods Guava leaves Fermentation degree HPLC fingerprint Phenolic compounds Antioxidant activity |
| title | Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. |
| title_full | Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. |
| title_fullStr | Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. |
| title_full_unstemmed | Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. |
| title_short | Impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with Monascus anka and Bacillus sp. |
| title_sort | impact of fermentation degree on phenolic compositions and bioactivities during the fermentation of guava leaves with monascus anka and bacillus sp |
| topic | Guava leaves Fermentation degree HPLC fingerprint Phenolic compounds Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S1756464617307697 |
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