CLC number:
On-line Access: 2021-05-07
Received: 2020-11-23
Revision Accepted: 2021-01-18
Crosschecked: 0000-00-00
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Tao BAO, Ming ZHANG, Yuanqing ZHOU, Wei CHEN. Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage[J]. Journal of Zhejiang University Science B, 2021, 22(5): 397-409.
@article{title="Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage",
author="Tao BAO, Ming ZHANG, Yuanqing ZHOU, Wei CHEN",
journal="Journal of Zhejiang University Science B",
volume="22",
number="5",
pages="397-409",
year="2021",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B2000754"
}
%0 Journal Article
%T Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage
%A Tao BAO
%A Ming ZHANG
%A Yuanqing ZHOU
%A Wei CHEN
%J Journal of Zhejiang University SCIENCE B
%V 22
%N 5
%P 397-409
%@ 1673-1581
%D 2021
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B2000754
TY - JOUR
T1 - Phenolic profile of jujube fruit subjected to gut microbiota fermentation and its antioxidant potential against ethyl carbamate-induced oxidative damage
A1 - Tao BAO
A1 - Ming ZHANG
A1 - Yuanqing ZHOU
A1 - Wei CHEN
J0 - Journal of Zhejiang University Science B
VL - 22
IS - 5
SP - 397
EP - 409
%@ 1673-1581
Y1 - 2021
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B2000754
Abstract: ObjectiveTo evaluate the composition of bioactive substances and the antioxidant effects of jujube fruit under gut microbiota fermentation (GMF), and the inhibitory effect on cytotoxicity caused by ethyl carbamate (EC).
MethodsChanges in the contents of flavonoids, polyphenols, total sugars, and reducing sugars of jujube fruit after GMF (0, 2, 6, 12, 24, and 48 h) were determined. The oxidation resistance of fermented jujube fruits (from 0 to 48 h fermentation) was evaluated using in vitro 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and ferric reducing antioxidant power (FRAP) assays. Inhibitory effects of 48 h-fermented jujube fruit at various concentrations (0.25, 0.50, 1.00, and 2.00 mg/mL) on EC-treated toxicity and DNA damage of Caco-2 cells were estimated using 3-(4,5-dimethyl-2-thiazolyl)-2,5-diphenyl-2H-tetrazolium bromide (MTT) and nuclear staining assays, respectively. Effects of different concentrations of jujube fruit on EC-treated Caco-2 cells’ intracellular reactive oxygen species (ROS), glutathione (GSH) levels, and mitochondrial membrane potential (MMP) were also evaluated.
Resultsjujube fruit has rich bioactive components after GMF and shows strong antioxidant capacity. Fermented jujube fruit can inhibit the cytotoxicity and DNA damage of Caco-2 cells caused by EC and reduce intracellular ROS generation, as well as restoring GSH and MMP.
ConclusionsFermented jujube fruit extracts produced by GMF still contain biologically active substances which retain biological activity and antioxidation capabilities.
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