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

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.