Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans
The research on the development of dragon fruit and kiwi fruit through LAB-yeast compound fermentation is very limited, and there are few related fermentation products on the market. The purpose of this study was to evaluate the stability of the antioxidant capacity of fermented beverages (FB) throu...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1052818/full |
| _version_ | 1797956403924566016 |
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| author | Zizhong Tang Zhiqiao Zhao Siyi Chen Wenjie Lin Qing Wang Nayu Shen Yihan Qin Yirong Xiao Hong Chen Hui Chen Tongliang Bu Qingfeng Li Huipeng Yao Ming Yuan |
| author_facet | Zizhong Tang Zhiqiao Zhao Siyi Chen Wenjie Lin Qing Wang Nayu Shen Yihan Qin Yirong Xiao Hong Chen Hui Chen Tongliang Bu Qingfeng Li Huipeng Yao Ming Yuan |
| author_sort | Zizhong Tang |
| collection | DOAJ |
| description | The research on the development of dragon fruit and kiwi fruit through LAB-yeast compound fermentation is very limited, and there are few related fermentation products on the market. The purpose of this study was to evaluate the stability of the antioxidant capacity of fermented beverages (FB) through in vitro simulated digestion, to evaluate the changes in metabolites of juice after fermentation through untargeted metabolomics, and used Caenorhabditis elegans as a model to evaluate its anti-aging activity. The results showed that FB not only has good in vitro antioxidant activity, but also the total phenol content (TPC), total flavonoid content (TFC), ABTS scavenging ability, and hydroxyl radical scavenging ability of FB were significantly increased during gastric digestion and intestinal digestion. Metabolomics showed that the contents of phenols and flavonoids related to antioxidant increased after fermentation, and fermentation had a significant effect on organic acids and amino acids in FB. Finally, compared with the control group, although the original concentration of FB has a side-toxic effect on nematodes, the mean lifespan of C. elegans fed with 1.56% FB increased by 18.01%, SOD activity significantly increased by 96.16% and MDA content significantly decreased by 40.62%. FB has good antioxidant activity in vitro and in vivo, and the antioxidant activity is stable during the simulated digestion process. |
| first_indexed | 2024-04-10T23:49:34Z |
| format | Article |
| id | doaj.art-c788037182604da580b2300c49cdeef9 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T23:49:34Z |
| publishDate | 2023-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-c788037182604da580b2300c49cdeef92023-01-10T21:41:30ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-01-01910.3389/fnut.2022.10528181052818Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegansZizhong Tang0Zhiqiao Zhao1Siyi Chen2Wenjie Lin3Qing Wang4Nayu Shen5Yihan Qin6Yirong Xiao7Hong Chen8Hui Chen9Tongliang Bu10Qingfeng Li11Huipeng Yao12Ming Yuan13College of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaSichuan Agricultural University Hospital, Sichuan Agricultural University, Ya’an, ChinaCollege of Food Science, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaCollege of Life Sciences, Sichuan Agricultural University, Ya’an, ChinaThe research on the development of dragon fruit and kiwi fruit through LAB-yeast compound fermentation is very limited, and there are few related fermentation products on the market. The purpose of this study was to evaluate the stability of the antioxidant capacity of fermented beverages (FB) through in vitro simulated digestion, to evaluate the changes in metabolites of juice after fermentation through untargeted metabolomics, and used Caenorhabditis elegans as a model to evaluate its anti-aging activity. The results showed that FB not only has good in vitro antioxidant activity, but also the total phenol content (TPC), total flavonoid content (TFC), ABTS scavenging ability, and hydroxyl radical scavenging ability of FB were significantly increased during gastric digestion and intestinal digestion. Metabolomics showed that the contents of phenols and flavonoids related to antioxidant increased after fermentation, and fermentation had a significant effect on organic acids and amino acids in FB. Finally, compared with the control group, although the original concentration of FB has a side-toxic effect on nematodes, the mean lifespan of C. elegans fed with 1.56% FB increased by 18.01%, SOD activity significantly increased by 96.16% and MDA content significantly decreased by 40.62%. FB has good antioxidant activity in vitro and in vivo, and the antioxidant activity is stable during the simulated digestion process.https://www.frontiersin.org/articles/10.3389/fnut.2022.1052818/fullfermented beveragein vitro digestionuntargeted metabolomicsC. elegansantioxidant activity |
| spellingShingle | Zizhong Tang Zhiqiao Zhao Siyi Chen Wenjie Lin Qing Wang Nayu Shen Yihan Qin Yirong Xiao Hong Chen Hui Chen Tongliang Bu Qingfeng Li Huipeng Yao Ming Yuan Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans Frontiers in Nutrition fermented beverage in vitro digestion untargeted metabolomics C. elegans antioxidant activity |
| title | Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans |
| title_full | Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans |
| title_fullStr | Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans |
| title_full_unstemmed | Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans |
| title_short | Dragon fruit-kiwi fermented beverage: In vitro digestion, untargeted metabolome analysis and anti-aging activity in Caenorhabditis elegans |
| title_sort | dragon fruit kiwi fermented beverage in vitro digestion untargeted metabolome analysis and anti aging activity in caenorhabditis elegans |
| topic | fermented beverage in vitro digestion untargeted metabolomics C. elegans antioxidant activity |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1052818/full |
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