title: Fermentation of Allium chinense Bulbs With Lactobacillus plantarum ZDY 2013 Shows Enhanced Biofunctionalities, and Nutritional and Chemical Properties.
abstract: In this study, fermentation of Allium chinense bulbs was carried out with Lactobacillus plantarum ZDY 2013. A decrease in pH from 6.8 to 3.5 and a stable lactic acid bacteria population were observed during 7-d fermentation. The total phenolic content increased by 2.7-fold in the aqueous and ethanol extracts of A. chinense bulbs after fermentation. Antioxidant capacity including 2,2-diphenyl-1-picrylhydrazyl radical-scavenging effect and reducing power of both extracts was significantly (P < 0.05) improved after fermentation. Antagonistic test against 6 pathogens showed that fermentation significantly (P < 0.05) enhanced the antimicrobial activity in both extracts of fermented bulbs, especially in the ethanol extracts of fermented bulbs against L. monocytogenes. Analysis of the free amino acid (FAA) profile by ion-exchange chromatography revealed that fermentation significantly (P < 0.05) increased total FAA content. In addition, among 27 kinds of volatile components analyzed by headspace-solid phase microextraction-gas chromatography-tandem mass spectrometry, sulfur-containing compounds accounted for 65.23%, but decreased to 43.65% after fermentation. Our results suggested that fermentation of A. chinense bulbs with L. plantarum could improve their biofunctionalities, and nutritional and chemical properties.
authors: College of Life Science, Nanchang Univ., Nanchang 330031, P. R. China and State Key Laboratory of Food Science and Technology, Nanchang Univ, 235 Nanjing East Rd, Nanchang, Jiangxi, 330047, China.
authors: Mingfang
authors: M
authors: Pan
authors: State Key Laboratory of Food Science and Technology, Nanchang Univ, 235 Nanjing East Rd, Nanchang, Jiangxi, 330047, China.
authors: Qinglong
authors: Q
authors: Wu
authors: College of Life Science, Nanchang Univ., Nanchang 330031, P. R. China and State Key Laboratory of Food Science and Technology, Nanchang Univ, 235 Nanjing East Rd, Nanchang, Jiangxi, 330047, China.
authors: Xueying
authors: X
authors: Tao
authors: College of Life Science, Nanchang Univ., Nanchang 330031, P. R. China and State Key Laboratory of Food Science and Technology, Nanchang Univ, 235 Nanjing East Rd, Nanchang, Jiangxi, 330047, China.
authors: Cuixiang
authors: C
authors: Wan
authors: Food and Nutritional Science, School of Biological Sciences, The Univ. of Hong Kong, Pokfulam Rd, Pokfulam, Hong Kong.
authors: Nagendra P
authors: NP
authors: Shah
authors: State Key Laboratory of Food Science and Technology, Nanchang Univ, 235 Nanjing East Rd, Nanchang, Jiangxi, 330047, China.
authors: Hua
authors: H
authors: Wei
mesh_terms: D000490:Allium / Q000737:chemistry*; D000596:Amino Acids / Q000032:analysis; D000890:Anti-Infective Agents / Q000032:analysis / Q000494:pharmacology*; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology*; D001713:Biphenyl Compounds / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010851:Picrates / Q000378:metabolism; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology; D018517:Plant Roots / Q000737:chemistry / Q000382:microbiology; D014675:Vegetables / Q000382:microbiology; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000596:Amino Acids; D000890:Anti-Infective Agents; D000975:Antioxidants; D001713:Biphenyl Compounds; D010636:Phenols; D010851:Picrates; D010936:Plant Extracts; D055549:Volatile Organic Compounds; C004931:1,1-diphenyl-2-picrylhydrazyl
keywords: Allium chinense; Lactobacillus plantarum; amino acids; antimicrobial activity; antioxidant capacity; phenols; sulfur-containing compounds