Scholarlink

<p>Sea buckthorn, rich in polyphenols, serves as a potent natural antioxidant with antimicrobial properties. Through fermentation with the probiotic <i>Lactobacillus plantarum</i> Lp10211, the phenolic content of triterpenoid polyphenols in sea buckthorn juice is significantly enhanced. Plate assays demonstrated enhanced antimicrobial effects of fermented conjugated phenolics (FCP) against <i>Staphylococcus aureus</i> (<i>S. aureus</i>) and <i>Escherichia coli</i> (<i>E. coli</i>), with FCP (5&#xa0;mg/mL) exhibiting the strongest inhibition (<i>E. coli</i>: 3.9-cm zone). FCPs and unfermented CCPs showed minimum inhibitory concentrations (MICs) of 0.39 and 0.78&#xa0;mg/mL, respectively, against <i>E. coli</i>. Mechanistically, CPs disrupt bacterial membranes by increasing permeability and hydrophobicity, inducing leakage of proteins, nucleic acids, and β-galactosidase, alongside conformational changes in membrane proteins. Fermentation consistently improved these bacteriostatic effects. In fresh milk preservation, FCPs delayed lactose degradation and acidity rise while suppressing bacterial growth at 4&#xa0;°C. At 25&#xa0;°C and 37&#xa0;°C, FCPs dose-dependently reduced total bacterial counts. These findings highlight CPs, particularly FCPs, as promising natural preservatives against foodborne pathogens like <i>E. coli</i> and <i>S. aureus</i>, extending milk shelf life. </p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation

  • 期刊论文

  • 发表日期：

    2025年9月20日

查看全文
  • Yueling Shang,
  • Yanli Liu,
  • Shihaoran Xu,
  • Xin Zhao,
  • Yongkang Zhu,
  • Ying Fan,
  • Xiaohong Yu

摘要

Sea buckthorn, rich in polyphenols, serves as a potent natural antioxidant with antimicrobial properties. Through fermentation with the probiotic Lactobacillus plantarum Lp10211, the phenolic content of triterpenoid polyphenols in sea buckthorn juice is significantly enhanced. Plate assays demonstrated enhanced antimicrobial effects of fermented conjugated phenolics (FCP) against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli), with FCP (5 mg/mL) exhibiting the strongest inhibition (E. coli: 3.9-cm zone). FCPs and unfermented CCPs showed minimum inhibitory concentrations (MICs) of 0.39 and 0.78 mg/mL, respectively, against E. coli. Mechanistically, CPs disrupt bacterial membranes by increasing permeability and hydrophobicity, inducing leakage of proteins, nucleic acids, and β-galactosidase, alongside conformational changes in membrane proteins. Fermentation consistently improved these bacteriostatic effects. In fresh milk preservation, FCPs delayed lactose degradation and acidity rise while suppressing bacterial growth at 4 °C. At 25 °C and 37 °C, FCPs dose-dependently reduced total bacterial counts. These findings highlight CPs, particularly FCPs, as promising natural preservatives against foodborne pathogens like E. coli and S. aureus, extending milk shelf life.

Graphical Abstract