Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics |
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| Affiliation: | 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China;2. Institute for Research and Development, Duy Tan University, K7/25 QuangTrung, Danang, Viet Nam;3. Faculty of Biology, Hanoi National University of Education, 136 XuanThuy, CauGiay, Hanoi, Viet Nam;4. Zhihai Postgraduate Working Station, Zhenjiang, Jiangsu, 212000, China;1. Jiangsu Collaborative Innovation Center of Chinese Medicinal Resource Industrialization, National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization, Formulae Innovative Medicine, Nanjing University of Chinese Medicine, China;2. Jiangsu Provincial Institute of Traditional Chinese Medicine, Nanjing 210028, China;3. Nanjing Sanhome Pharmaceutical Co.,Ltd, NO. 99 West Yunlianghe Road, Xuanwu District, Nanjing, Jiangsu Province, China;4. School of Pharmacy, Nantong University, Nantong 226001, China;1. Institute of Drug Metabolism and Pharmaceutical Analysis, Zhejiang Province Key Laboratory of Anti-Cancer Drug Research, College of Pharmaceutical Sciences, Hangzhou 310058, China;2. Department of Pharmacy & Geriatrics Institute of Zhejiang Province, Zhejiang Hospital, Hangzhou 310013, China;1. Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization, National and Local Collaborative Engineering Center of Chinese Medicinal Resources Industrialization and Formulae Innovative Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, China;2. Jiangsu Shenlong Pharmaceutical Co., Ltd., Yancheng 224200, China;1. Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China;2. Co-innovation Center for the Sustainable Forestry in Southern China, College of Forestry, Nanjing Forestry University, Nanjing 210037, China;3. State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, China;4. Co-Innovation Center for Efficient Processing and Utilization of Forest Products, Nanjing Forestry University, Nanjing 210037, China |
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| Abstract: | In this paper, the influence of lactic acid fermentation on the metabolic profile of ginkgo kernel juice was studied. For this purpose, three lactic acid bacteria (LAB), Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei, were selected. The results showed that all the lactobacilli grew well in ginkgo kernel juice with viable cell counts exceeding 8.0 Log CFU/mL. The organic acid contents underwent dynamic changes, and the lactic acid production reached more than 3 g/L. The consumption of sugars and free amino acids by LAB was evident. Meanwhile, more than 70% of the ginkgolic acids were degraded by LAB, and the final concentrations in ginkgo kernel juice were below 1 mg/L after 48 h of fermentation. In contrast, the terpene lactones contents in fermented ginkgo kernel juice exceed 20 mg/L, which was 1.6-fold higher than that in the unfermented juice. Certain phenolics were significantly enriched, and the total phenolic content increased by approximately 9% through fermentation. In addition, lactic acid fermentation significantly enhanced the antioxidant and antimicrobial activities of ginkgo kernel juice. Overall, the results indicated that lactic acid fermentation can effectively improve the nutritional value and safety of ginkgo kernel juice. |
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| Keywords: | Ginkgo kernel juice Lactic acid bacteria Ginkgolic acids Terpene lactones Phenolics |
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