Effects of Lactobacillus plantarum Fermentation on Flavonoids and Organic Acids in Mango Juice

Authors

Ying YANG, Institute of Agro-products Processing Science and Technology , Guangxi Academy of Agricultural Sciences , Nanning 530007 , China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology , Nanning 530007 , China
Dongdong YANG, Institute of Agro-products Processing Science and Technology , Guangxi Academy of Agricultural Sciences , Nanning 530007 , China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology , Nanning 530007 , China
Li LI, Institute of Agro-products Processing Science and Technology , Guangxi Academy of Agricultural Sciences , Nanning 530007 , China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology , Nanning 530007 , China
Xuemei HE, Institute of Agro-products Processing Science and Technology , Guangxi Academy of Agricultural Sciences , Nanning 530007 , China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology , Nanning 530007 , China
Dongqing YE, Institute of Agro-products Processing Science and Technology , Guangxi Academy of Agricultural Sciences , Nanning 530007 , China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology , Nanning 530007 , ChinaFollow

Corresponding Author(s)

叶冬青（1986—），女，博士，副研究员，主要从事酿酒微生物代谢与果酒感官质量控制研究。E-mail：yedongqing@gxaas.net

Abstract

[Objective ] This study aimed to investigate the effects of Lactobacillus plantarum (L.plantarum ) fermentation on the metabolism of flavonoids and organic acids in mango juice.[Method ] Six strains of L.plantarum were selected for fermentation of the juice samples from two mango varieties ‘Tainong' and ‘Guiqi'.The mass concentrations of organic acids and flavonoids in the juice samples were determined by ultra high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS ).Orthogonal partial least squares discriminant analysis was employed to compare the metabolites in the mango juice samples fermented with different strains.[Result ] L.plantarum fermentation significantly enhanced the total antioxidant capacity (T-AOC ) of mango juice.Furthermore,the composition of organic acids changed significantly,with a significant increase in the mass concentration of lactic acid and decreases of over 99% in the mass concentration of malic acid and over 10% in the mass concentration of citric acid.In addition,a total of 142 flavonoids were detected in both unfermented mango juice and fermented mango juice,with 42 significantly differential metabolites identified after fermentation.The KEGG pathway enrichment analysis of differential metabolites showed that L.plantarum fermentation promoted the enrichment of products related to flavonoid biosynthesis and anthocyanin biosynthesis pathways.Compared with unfermented juice,the fermented juice samples of both mango varieties showed significantly increased mass concentrations of phlorizin,3,4,2',4',6'-pentahydroxychalcone,apigenin, cyanidin- 3,5-O-diglucoside,and pelargonidin- 3-O-glucoside and significantly decreased mass concentrations of eriodictyol,luteolin,pinocembrin,pinobanksin,phloretin,quercetin,and 3,4,2',4',6'-pentahydroxychalcone- 4'-O-glucoside.[Conclusion ] L.plantarum fermentation significantly affects the levels of organic acids,anthocyanins,and flavonoids in mango juice,enhancing the mass concentrations of bioactive components in fermented mango juice.

Publication Date

5-15-2025

First Page

95

Last Page

104

DOI

10.12441/spyswjs.20231027003

Recommended Citation

YANG, Ying; YANG, Dongdong; LI, Li; HE, Xuemei; and YE, Dongqing (2025) "Effects of Lactobacillus plantarum Fermentation on Flavonoids and Organic Acids in Mango Juice," Journal of Food Science and Biotechnology: Vol. 44: Iss. 5, Article 11.
DOI: 10.12441/spyswjs.20231027003
Available at: https://spsw.spyswjs.cnjournals.com/journal/vol44/iss5/11

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