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© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

As an important medicine homologous food, Chinese jujube is rich in nutrition and medicinal value. To enhance the bioactive compounds level of Chinese jujube products, three kinds of fungi strains (Rhizopus oryzae, Aspergillus niger and Monascus purpureus) were firstly selected to evaluate their effects on total soluble phenolic compounds (TSPC) and total soluble flavonoids compounds (TSFC) contents during liquid state fermentation of Chinese jujube. As the best strain, the highest contents of TSPC and TSFC could increase by 102.1% (26.02 mg GAE/g DW) and 722.8% (18.76 mg RE/g DW) under M. purpureus fermentation when compared to the unfermented sample, respectively. Qualitative and quantitative analysis of individual polyphenol compounds indicated that proto-catechuic acid, p-hydroxybenzoic acid and chlorogenic acid showed the highest level in the fer-mented Chinese jujube at the 7th day, which was enhanced by 16.72-, 14.05- and 6.03-fold when compared to the control, respectively. Combining with RNA sequencing, function annotation of CAZymes database and polyphenol profiling, three potential transformation pathways of poly-phenol compounds were proposed in the fermented Chinese jujube by M. purpureus, such as the conversion of insoluble bound phenolic acids, rutin and anthocyanin degradation. These findings would be beneficial for better understanding of the biotransformation mechanism of polyphenol compounds in fungi fermentation.

Details

Title
Combining Transcriptomics and Polyphenol Profiling to Provide Insights into Phenolics Transformation of the Fermented Chinese Jujube
Author
Wang, Cheng 1 ; Li, Peiyao 1 ; Zhang, Beibei 1 ; Yu, Xiang 2 ; Li, Xingang 3 ; Han, Gang 1 ; Ren, Yamei 4 ; Zhang, Jingfang 1 

 College of Forestry, Northwest A&F University, Xianyang 712100, China 
 College of Forestry, Northwest A&F University, Xianyang 712100, China; College of Chemistry and Chemical Engineering, Xi’an University of Science and Technology, Xi’an 710054, China 
 College of Forestry, Northwest A&F University, Xianyang 712100, China; Center for Jujube Engineering and Technology of State Forestry Administration, Northwest A&F University, Xianyang 712100, China 
 College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China 
First page
2546
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
23048158
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2711283641
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.