Heteroatom doping and crystal facet engineering are effective strategies to improve the intrinsic activity of catalysts by tuning its chemical composition and electronic structure. Herein, uniform monodispersed CuFe(SxSe1-x)2 nanoplates with...
Goji berry (Lycium barbarum L., LBL) is a good source of carotenoids, while the bioaccessibility of various types of LBL carotenoids has not been explored. In the study, eight carotenoids, three carotenoid esters and two carotenoid glycosylated derivatives were identified by a non−targeted metabolomics approach. The dried LBL (DRI), LBL in water (WAT), and LBL in “Baijiu” (WIN) were used to recreate the three regularly chosen types of utilization, and the in vitro digestion model showed that the bioaccessibility of the carotenoids increased significantly from the oral to the gastric and intestinal phase (p < 0.05). The bioaccessibility of LBL carotenoids was the most elevated for DRI (at 28.2%), followed by WIN and WAT (at 24.9% and 20.3%, respectively). Among the three carotenoids, zeaxanthin dipalmitate showed the highest bioaccessibility (51.8–57.1%), followed by β−carotene (51.1–55.6%) and zeaxanthin (45.2–56.3%). However, the zeaxanthin from DRI exhibited significantly higher bioaccessibility (up to 58.3%) than WAT and WIN in both the gastric and intestinal phases (p < 0.05). Results of antioxidant activity tests based on DPPH, FRAP, and ABTS showed that the addition of lipids improved the bioaccessibility of the carotenoids. (p < 0.05).
We used untargeted metabolomics based on LC-MS/MS to investigate the changes in metabolites following L. plantarum fermentation of goji juice. Additionally, we assessed the changes in physicochemical characteristics, free amino acid and organic acid levels. Total phenols, total flavonoids, and antioxidant activity improved after L. plantarum fermentation. We screened 31 primary metabolites using multivariate statistical analysis in primary metabolic network. L. plantarum consumed sugars and amino acids in goji juice. Lactic acid, gamma amino butyric acid, and phenylacetaldehyde accumulated after fermentation. Amino acids with bitter taste were converted into acetal derivatives, which contributed to umami and kokumi taste. Indole-3-lactic acid was the top one characteristic secondary metabolite after fermentation. There were 6.25 and 4.19 mg/L indole-3-lactic acid accumulated after fermentation, whereas it was not detected in goji juice. The accumulation of tyrosol was strain-dependent. Fermentation by L. plantarum altered the metabolite profile, improves taste, and increased the levels of several biologically active substances. These results are essential for understanding the bioprocessing of goji juice by L. plantarum.
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