AI Article Synopsis
- * The study identified 18 flavonoids in LZJS, with further metabolism using human intestinal bacteria showing promising results for 4 to 6-hour fermented samples that retained high antioxidant activity.
- * Longer fermentation times (8 hours and beyond) shifted the composition towards phenolic acids, which exhibited lower antioxidant activity, suggesting optimal fermentation conditions for enhancing health benefits.
Article Abstract
Ziziphi Spinosae Folium, the leaf of Ziziphus jujuba Mill. Var. spinosa (Bunge) Hu ex H. F. Chou (LZJS), is currently used as a healthy tea in China. This study evaluated the chemical components and antioxidant activities of LZJS flavonoid (LZJSF) and fermented LZJSF (FLZJSF) using human intestinal bacteria (HIB) through dynamic fermentation. Eighteen flavonoids were simultaneously identified in LZJSF using UHPLC-Q-Orbitrap-MS method, nine of which were targeted for a HIB metabolism study. Seven small phenolic acids were identified in FLZJSF. Not only at chemical level but also at PC12 cell level, FLZJSF samples fermented for 4 and 6 h showed significant positive correlation between their activities and flavonoid aglycones, which were transformed from LZJSF. However, FLZJSF samples (8 h and longer time) mainly contained phenolic acids and indicated weak activities. Thus, LZJSF was found to result in increased antioxidant activity and could be commercially utilized as a novel functional food.
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| http://dx.doi.org/10.1016/j.foodchem.2020.126651 | DOI Listing |
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