Abstract：
:This study was designed to evaluate mulberry anthocyanins bioconversion traits for intestinal probiotics. Five intestinal beneficial bacteria were incubated with mulberry anthocyanins under anaerobic conditions at 37°C, and bacterial β-glucosidase activity and anthocyanin level were determined. Results demonstrated that all strains could convert mulberry anthocyanins to some extent. With high β-glucosidase production capacity, Streptococcus thermophiles GIM 1.321 and Lactobacillus plantarum GIM 1.35 degraded mulberry anthocyanins by 46.17% and 43.62%, respectively. Mulberry anthocyanins were mainly biotransformed to chlorogenic acid, crypto-chlorogenic acid, caffeic acid, and ferulic acid during the anaerobic process. Non-enzymatic deglycosylation of anthocyanins also occurred and approximately 19.42% of the anthocyanins were degraded within 48h by this method.
journal_name
Food Chemjournal_title
Food chemistryauthors
Cheng JR,Liu XM,Chen ZY,Zhang YS,Zhang YHdoi
10.1016/j.foodchem.2016.07.032subject
Has Abstractpub_date
2016-12-15 00:00:00pages
721-727eissn
0308-8146issn
1873-7072pii
S0308-8146(16)31054-8journal_volume
213pub_type
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