Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2019 Mar 6;7(4):1302-1310.
doi: 10.1002/fsn3.963. eCollection 2019 Apr.

The development of low-calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

Yan Men  1 , Ping Zhu  1 , Yueming Zhu  1 , Yan Zeng  1 , Jiangang Yang  1 , Yuanxia Sun  1
Affiliations

The development of low-calorie sugar and functional jujube food using biological transformation and fermentation coupling technology

Yan Men et al. Food Sci Nutr. .

Abstract

Jujube juice has been used as ingredient in a range of foods and dietary supplements. In this study, an enzyme transformation and fermentation coupling technology was applied to increase the nutritional value of concentrated/extracted Jinsi jujube juice. Two enzymes, D-glucose isomerase (GI) and D-allulose 3-epimerase (DAE), were employed to convert the glucose and fructose to a low-calorie sweeter D-allulose with a concentration of 110 g/L in jujube juice. Furthermore, the mixed cultures of Pediococcus pentosaceus PC-5 and Lactobacillus plantarum M were employed to increase the content of nutrition components related to bioactivities and flavor volatiles in jujube juice. Accordingly, this fermentation accumulated 100 mg/L gamma-aminobutyric acid (GABA), which has neurotransmission, hypotension, diuretic, and tranquilizer effects, and increased the content of branched-chain amino acids (BCAAs) and many free amino acids (Asp, Glu, Gly, and Ala) at different level. The fermentation not only maintained the concentration of native functional components such as cyclic adenosine monophosphate (cAMP) and minerals, but also increased the content of iron (Fe2+) and zinc (Zn2+), which have blood and eyesight tonic function. The value-added jujube juice might serve as a low-calorie and probiotic functional beverage and show high application potential in food industry.

Keywords: D‐allulose; enzyme transformation; jujube juice; lactic acid bacteria; probiotic fermentation.

PubMed Disclaimer

Conflict of interest statement

The authors declare that they do not have any conflict of interest.

Figures

Figure 1
Figure 1
Sugar contents of extracted jujube juice of five different cultivars
Figure 2
Figure 2
Effect of (a) pH, temperature (b), and enzyme amount (c) on production of D‐allulose
Figure 3
Figure 3
The production of D‐allulose using the jujube juice of five different cultivars
Figure 4
Figure 4
The cell growth (a) and organic acid production (b) of four starters
Figure 5
Figure 5
HPLC analysis of free amino acids and GABA. (a) The standard of 20 amino acid including: 1. Asp; 2. Glu; 3. Asn; 4. Ser; 5. Gln; 6. His; 7. Gly; 8. Thr; 9. Arg; 10. Ala; 11. Tyr; 12. Cy2; 13. Val; 14. Met; 15. Nva; 16. Trp; 17. Phe; 18. Ile; 19. Leu; and 20. Lys; (b) The standard of GABA; (c) Sample after enzymatic transformation and fermentation; and (d) Sample in initial state
Figure 6
Figure 6
HPLC analysis of cyclic adenosine monophosphate (cAMP). (a) The standard of cAMP; (b) Sample of initial state; and (c) Sample after enzymatic transformation and fermentation
See this image and copyright information in PMC

References

    1. Aoki, H. , Furuya, Y. , Endo, Y. , & Fujimoto, K. (2003). Effect of γ‐aminobutyric acid‐enriched tempeh‐like fermented soybean (GABA‐tempeh) on the blood pressure of spontaneously hypertensive rats. Bioscience Biotechnology and Biochemistry, 67, 1806–1808. 10.1271/bbb.67.1806 - DOI - PubMed
    1. Beavo, J. A. , & Brunton, L. L. (2002). Cyclic nucleotide research ‐ still expanding after half a century. Nature Reviews Molecular Cell Biology, 3, 710–718. 10.1038/nrm911 - DOI - PubMed
    1. Bocarsly, M. E. , Powell, E. S. , Avena, N. M. , & Hoebel, B. G. (2010). High‐fructose corn syrup causes characteristics of obesity in rats: Increased body weight, body fat and triglyceride levels. Pharmacology, Biochemistry and Behavior, 97, 101–106. 10.1016/j.pbb.2010.02.012 - DOI - PMC - PubMed
    1. Bruce, H. , Grahn, D. V. M. , Phyllis, G. , Katherine, T. , & Zhen, Z. (2015). Zinc and the eye. Journal of the American College of Nutrition, 20, 106–118. - PubMed
    1. Chen, J. , Zhu, Y. , Fu, G. , Song, Y. , Jin, Z. , Sun, Y. , & Zhang, D. (2016). High‐level intra‐ and extra‐cellular production of D‐psicose 3‐epimerase via a modified xylose‐inducible expression system in Bacillus subtilis . Journal of Industrial Microbiology and Biotechnology, 43, 1577–1591. 10.1007/s10295-016-1819-6 - DOI - PubMed

LinkOut - more resources