Antioxidant and hypoglycemic effects of Diospyros lotus fruit fermented with Microbacterium flavum and Lactobacillus plantarum

作者：Zhang, Zhi-Peng; Ma, Jun; He, Yuan-Yuan; Lu, Jun; Ren, Di-Feng^*

来源：Journal of Bioscience and Bioengineering, 2018, 125(6): 682-687.

DOI：10.1016/j.jbiosc.2018.01.005

• Diospyros lows
• Fermentation
• Antioxidant
• Hypoglycemic
• Microbacterium flavum
• Lactobacillus plantarum

Diospyros lotus, a member of the Ebenaceae family, has long been used as a traditional sedative in China. In this study, the antioxidant and hypoglycemic effects of non-fermented and microorganism-fermented D. lotus were explored. The total phenolic and vitamin C contents of microorganism-fermented D. lotus for 24-72 h were less than those of non-fermented. High-performance liquid chromatography showed that the tannic, catechinic, and ellagic acid contents increased significantly upon fermentation for 24 h. D. lotus fermented with Microbacterium flavum for 24 h exhibited the highest DPPH radical scavenging activity (IC50 = 4.18 mu g mL(-1)), and the highest ABTS radical scavenging activity was exhibited at 72 h of fermentation (IC50 = 29.18 mu g mL(-1)). The anti-alpha-glucosidase activity of fermented D. lotus was higher (2.06-4.73-fold) than that of non-fermented one. Thus, fermented D. lotus is a useful source of natural antioxidants, and a valuable food, exhibiting antioxidant and hypoglycemic properties.

• 出版日期2018-6
• 单位中国食品发酵工业研究院; 北京林业大学