Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation with Leuconostoc mesenteroides

Zheng, X. and Yu, Y. and Xiao, G. and Xu, Y. and Wu, J. and Tang, D. and Cheng, Y. and Zhang, Y. (2014) Changes of anti-glucosidase content and some other characteristics in mulberry juice during fermentation with Leuconostoc mesenteroides. Acta Alimentaria, 43 (4). pp. 668-675. ISSN 0139-3006

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Abstract

Changes in microbial population, pH, sugar, organic acid, anthocyanins, total soluble phenolics, and anti-glucosidase contents were measured during fermentation of mulberry juice at 30 °C by probiotic Leuconostoc mesenteroides showing rapid growth after an approximately 1-day lag phase and reaching a maximum of 8.6 log CFU ml⁻¹ after 4 d. During the rapid growth phase, the main mulberry juice sugars, glucose and fructose, were largely consumed, and the acidic metabolites, lactic acid and acetic acid, were produced accordingly. A slow decrease in the concentration of the main organic acid, citric acid, was also observed during fermentation. After 4 d fermentation, anthocyanin content showed a 44.4% reduction, but the total amount of soluble phenolics and α-glucosidase inhibitory activity showed no significant changes (P>0.05). This suggests that L. mesenteroides fermentation of mulberry juice is a good strategy to enhance its probiotic value and to decrease the sugar content without changing the anti-glucosidase activity, which is required to reduce postprandial rise in blood glucose.

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