A dual-species fermentation strategy enhances the flavor profile and hepatoprotective effects of blueberry puree against alcohol induced liver injury by modulating bioactive compound composition in mice

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-06-09 DOI:10.1016/j.foodres.2025.116769

Xianying Fang , Xiaoqing Liu , Zeheng Du , Wenhui Zhu , Jiaxi Ouyang , Wuyang Huang , Linguo Zhao

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Abstract

Blueberries are widely recognized as both nutritious and delicious fruits full of various metabolites. However, due to their short shelf life, the taste and functional components of blueberries may undergo significant changes after storage. Therefore, a new fermentation method was explored to produce high-quality blueberries in this study. Sequential fermentation with Lachancea thermotolerans and Lactobacillus plantarum for 24 h yielded puree (sequential fermentation puree, SeqF) with a pleasant aroma, sweet taste, and significantly increased total phenolics, particularly ferulic, caffeic, and gallic acids, while minimizing anthocyanin loss. In a mouse model of alcohol-induced liver injury, SeqF-fermented puree demonstrated superior hepatoprotection, reducing serum enzyme activities and lipid levels while increasing HDL-C (high-density lipoprotein cholesterol). It enhanced liver antioxidant enzyme activities, suppressed the rise of IL-1β (Interleukin-1 beta), IL-6 (Interleukin-6), and TNF-α (tumor necrosis factor-alpha), inhibiting TLR4 (Toll-like receptor 4) signaling, and activating the Nrf2 (nuclear factor erythroid 2-related factor 2) signaling pathway. Our study provides a novel fermentation approach to produce high-quality blueberry puree with improved flavor and liver-protective effects.

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双种发酵策略通过调节生物活性化合物组成，增强了蓝莓果浆的风味特征和抗酒精性肝损伤的肝保护作用

蓝莓是公认的既营养又美味的水果，富含各种代谢物。然而，由于保质期短，蓝莓的味道和功能成分在储存后可能会发生重大变化。因此，本研究探索了一种新的发酵方法来生产优质蓝莓。用耐高温乳酸菌和植物乳杆菌连续发酵24小时，得到的果泥（顺序发酵果泥，SeqF）具有宜人的香气和甜味，并显著增加了总酚类物质，特别是阿铁酸、咖啡酸和没食子酸，同时最大限度地减少了花青素的损失。在酒精性肝损伤小鼠模型中，seqf发酵浆液显示出卓越的肝保护作用，降低血清酶活性和脂质水平，同时增加HDL-C（高密度脂蛋白胆固醇）。增强肝脏抗氧化酶活性，抑制IL-1β（白细胞介素-1β）、IL-6（白细胞介素-6）、TNF-α（肿瘤坏死因子-α）升高，抑制toll样受体4 （TLR4）信号通路，激活Nrf2（核因子-红细胞2相关因子2）信号通路。我们的研究提供了一种新的发酵方法来生产高品质的蓝莓泥，具有改善风味和保护肝脏的作用。

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.