Impact of fermentation on the processing and digestion characteristics of honeysuckle polyphenols by Lactobacillus acidophilus

Abstract

The technology and digestive characteristics of honeysuckle beverages fermented by Lactobacillus acidophilus were researched, the digestive characteristics were evaluated by simulating the gastrointestinal digestive system in vitro. The optimum conditions were as follows: fermentation temperature, 35°C; fermentation time, 19 h; and inoculation amount, 3%. Fermented honeysuckle beverages had greater antioxidant and α-glucosidase inhibition capacities than unfermented beverages after digestion. The bioavailabilities of total phenol, total flavonoids and chlorogenic acid in fermented honeysuckle liquid were 29.72, 21.80, and 36.93%, respectively, whereas those in unfermented honeysuckle liquid were 22.03, 17.28, and 25.67%, respectively. The pH of the fermented honeysuckle beverage remained relatively stable during storage at 4°C, with no significant change (p > 0.05). The number of viable bacteria decreased from 9.79 lg CFU/mL to 8.31 lg CFU/mL, and the sensory score and color decreased. This study provides a reference basis for the development of honeysuckle products and specific functional probiotic products.

Keywords: Lactobacillus acidophilus; digestion; fermentation; honeysuckle; processing.

Figure 1

Effect of interaction among fermentation temperature, fermentation time, and inoculation amount on the number of viable bacteria in fermented honeysuckle extract.

Figure 2

Effect of interaction among fermentation temperature, fermentation time, and inoculation amount on sensory score of fermented honeysuckle extract. Different capital letters indicate significant differences between different digestive sites at the same digestion time (p < 0.01); different lowercase letters indicated that there was a significant difference in digestion time between the same digestive site (p < 0.05).

Figure 3

Effects of different digestion time of DIVRS model on the pH of fermented honeysuckle extract: (a) gastric digestion phase; (b) gastrointestinal digestion phase. Different capital letters in the broken line indicate significant differences between different digestive sites at the same digestion time (p < 0.01); different lowercase letters in the broken line indicated that there was a significant difference in digestion time between the same digestive site (p < 0.05).

Figure 4

Effects of different digestion time of DIVRS model on gastric emptying rate of fermented honeysuckle extract. LJT is honeysuckle liquid, FLJT is fermented honeysuckle liquid.

Figure 5

Effects of different digestion time of DIVRS model on the contents of bio-active components of fermented honeysuckle extract: (a,c,e) gastric digestion phase; (b,d,f) gastrointestinal digestion phase. Different capital letters in the broken line indicate significant differences between different digestive sites at the same digestion time (p < 0.01); different lowercase letters in the broken line indicated that there was a significant difference in digestion time between the same digestive site (p < 0.05).

Figure 6

Effects of different digestion time of DIVRS model on the antioxidant capacity of fermented honeysuckle extract: (a,c,e,g) gastric digestion phase; (b,d,f,h) gastrointestinal digestion phase. Different capital letters in the broken line indicate significant differences between different digestive sites at the same digestion time (p < 0.01); different lowercase letters in the broken line indicated that there was a significant difference in digestion time between the same digestive site (p < 0.05).

Figure 7

Effects of different digestion time of DIVRS model on α-glucosidase inhibition of fermented honeysuckle extract: (a) gastric digestion phase; (b) gastrointestinal digestion phase. Different capital letters in the broken line indicate significant differences between different digestive sites at the same digestion time (p < 0.01); different lowercase letters in the broken line indicated that there was a significant difference in digestion time between the same digestive site (p < 0.05).

Figure 8

Effects of DIVRS digestion on the bio-availability of the bio-active components in fermented honeysuckle extract. TPC is total polyphenols content, TFC is total flavone content. CGA is chlorogenic acid content. Different capital letters indicate significant differences between different digestive sites at the same digestion time (p < 0.01); different lowercase letters indicated that there was a significant difference in digestion time between the same digestive site (p < 0.05).

Figure 9

Effect of different storage time on the pH/viable bacteria/sensory score/color characteristics of fermented honeysuckle beverage.