文献类型：期刊文献

英文题名：Improvement of S-allyl-L-cysteine content, probiotic properties and constipation prevention effect of black garlic by the lactic acid bacteria fermentation

作者：Ro, Kum-Song[1,2];Chen, Ying[1,2];Du, Lei[1,2];Wang, Lixin[3];Zhao, Li[1];Xie, Jingli[1,2,4];Wei, Dongzhi[1,2,4]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, New World Biotechnol Inst, Shanghai 200237, Peoples R China;[2]East China Univ Sci & Technol, Sch Biotechnol, Dept Food Sci & Technol, Shanghai 200237, Peoples R China;[3]Tongji Univ, Sports Hlth Ctr, Shanghai 200092, Peoples R China;[4]Shanghai Collaborat Innovat Ctr Biomfg SCICB, Shanghai 200237, Peoples R China

年份：2022

卷号：115

起止页码：110

外文期刊名：PROCESS BIOCHEMISTRY

收录：;EI(收录号：20220811703941);WOS:【SCI-EXPANDED(收录号:WOS:000783242400002)】；

基金：Acknowledgments This work was supported by National Key Research and Develop-ment Program of China (No. 2020YFA0907800) and Natural Science Foundation of Shanghai (No. 21ZR1416200) .

语种：英文

外文关键词：Black garlic; Lactic acid bacteria; Fermentation; Probiotic function; Constipation

摘要：In this study, 3 lactic acid bacteria strains, Lactiplantibacillus plantarum X7021, X7022 and Limosilactobacillus fermentum S1L23, which were isolated from the brine of stinky tofu, were used to ferment black garlic stuff supplemented with 2% (w/v) soy protein isolate. The viable cell count of all strains could increase about 2 lg CFU/mL after 20 h of growth. The S-allyl-L-cysteine (SAC) content was significantly improved about 3.2-4.5 folds after fermentation (p < 0.001). The highest SAC content of 61.3 mu g/mL was achieved by the fermentation of L. plantarum X7022. Meanwhile, the fermentation significantly enhanced the in vitro and cellular antioxidant activities and angiotensin I converting enzyme inhibitory activity of black garlic. The fermentation also increased the antimicrobial activity against Helicobacter pylori and the fermented black garlic with L. plantarum X7022 played the strongest role. Finally, oral administration of the fermented black garlic with L. plantarum X7022 showed the prevention effects on the loperamide-induced constipation through significantly shortening the defecation time, defecation weight and peristalsis function. Accordingly, LAB fermentation is effective to endow the probiotic properties to black garlic, and the strain L. plantarum X7022 is a prospective starter.