Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-09-20 DOI:10.1007/s11483-025-10032-5

Yueling Shang, Yanli Liu, Shihaoran Xu, Xin Zhao, Yongkang Zhu, Ying Fan, Xiaohong Yu

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Abstract

Sea buckthorn, rich in polyphenols, serves as a potent natural antioxidant with antimicrobial properties. Through fermentation with the probiotic Lactobacillus plantarum Lp10211, the phenolic content of triterpenoid polyphenols in sea buckthorn juice is significantly enhanced. Plate assays demonstrated enhanced antimicrobial effects of fermented conjugated phenolics (FCP) against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), with FCP (5 mg/mL) exhibiting the strongest inhibition (E. coli: 3.9-cm zone). FCPs and unfermented CCPs showed minimum inhibitory concentrations (MICs) of 0.39 and 0.78 mg/mL, respectively, against E. coli. Mechanistically, CPs disrupt bacterial membranes by increasing permeability and hydrophobicity, inducing leakage of proteins, nucleic acids, and β-galactosidase, alongside conformational changes in membrane proteins. Fermentation consistently improved these bacteriostatic effects. In fresh milk preservation, FCPs delayed lactose degradation and acidity rise while suppressing bacterial growth at 4 °C. At 25 °C and 37 °C, FCPs dose-dependently reduced total bacterial counts. These findings highlight CPs, particularly FCPs, as promising natural preservatives against foodborne pathogens like E. coli and S. aureus, extending milk shelf life.

Graphical Abstract

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益生菌发酵对沙棘三型多酚抗菌活性的影响及其在鲜奶保鲜中的应用

沙棘富含多酚，是一种有效的天然抗氧化剂，具有抗菌特性。通过益生菌植物乳杆菌Lp10211发酵，显著提高了沙棘汁中三萜多酚类物质的酚含量。平板实验表明，发酵共轭酚（FCP）对金黄色葡萄球菌（S. aureus）和大肠杆菌（E. coli）的抑菌作用增强，其中FCP （5 mg/mL）对大肠杆菌（E. coli: 3.9 cm区域）的抑制作用最强。fcp和未发酵CCPs对大肠杆菌的最低抑菌浓度（mic）分别为0.39和0.78 mg/mL。从机制上讲，CPs通过增加渗透性和疏水性来破坏细菌膜，诱导蛋白质、核酸和β-半乳糖苷酶的泄漏，以及膜蛋白的构象改变。发酵不断提高这些抑菌效果。在鲜奶保存中，fcp延缓了乳糖降解和酸度上升，同时抑制了4°C下的细菌生长。在25°C和37°C时，fcp剂量依赖性地降低了细菌总数。这些发现强调了CPs，特别是fcp，作为一种有希望的天然防腐剂，可以抵抗大肠杆菌和金黄色葡萄球菌等食源性病原体，延长牛奶的保质期。图形抽象

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.