Biotransformation of citrus fruits phenolic profiles by mixed probiotics in vitro anaerobic fermentation
LWT, ISSN: 0023-6438, Vol: 160, Page: 113087
2022
- 24Citations
- 26Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Citrus fruits (CFs) were abundant in polyphenols (PPs). This study aimed to assess the effect of mixed lactic acid anaerobic fermentation-based biotransformation on CFs phenolic profiles and antioxidant activity. Citrus PPs were metabolized into small molecular phenolics. Moreover, the total SCFAs, acetic acid and butyric acid were remarkably increased in CFs supernatant ( p < 0.05), and the populations of Lactobacillus bulgaricus and Lactobacillus acidophilus significantly increased ( p < 0.05). Finally, fermented CFs exhibited strong antioxidant activity by reducing ROS fluorescence intensity induced by lipopolysaccharide and increasing mitochondrial membrane potential in Caco-2 cells. These findings indicate that citrus PPs microbial derivatives could act as key active ingredients in functional foods.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0023643822000226; http://dx.doi.org/10.1016/j.lwt.2022.113087; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85126697184&origin=inward; https://linkinghub.elsevier.com/retrieve/pii/S0023643822000226; https://dx.doi.org/10.1016/j.lwt.2022.113087
Elsevier BV
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know