| In order to clarify the change laws of the main active components and volatile components during the process of Noni fermentation.The changes of polyphenols,polysaccharides and antioxidant activities during the process of Noni fermentation were analyzed.The change process of polyphenols components has been analyzed by the technology of UPLC-Q-TOF-MS/MS.The change of volatile components has been analyzed by the technologies of the electronic nose and GC-MS.Combined with cell model in vitro,the effect of polyphenol extracts on macrophage foam and crude polysaccharides on macrophage immune stimulation have been investigated.The main results are as follows:1.The change of polyphenols of Noni juice during fermentation and its effect on the foam of macrophageNoni juice during the fermentation process from 0 to 63d in the laboratory and the factory,the content of polyphenols reached the highest in 28d,which was 199.77 ± 8.12 mg GAE/100 mL and 185.60 ± 5.20 mg GAE/100 mL,respectively,and then decreased gradually.The flavonoid content of laboratory showed a rising trend,63 d reached the highest,which was 36.73 ± 2.51 mg RE/100 mL,and the flavonoid content of factory increased first and then decreased,49d reached the highest,which was 43.28 ±1.66.mg RE/100 mL.The FRAP value and ABTS clearance rate of the fermented fruit juice in the laboratory and factory all showed the trend of rising first and then decreased:the juice from laboratory reached the highest in 14d,which were 1136.61 ± 59.43 ?mol TE/100 mL and 97,55 ±1.78%,respectively.And the juice from factory reached the highest in 7d and 35d,whice were 1084.19 ±31.11 ?mol TE/100 mL and 95.01 ± 1.39%,respectively.Through the analysis of UPLC-Q-TOF-MS/MS combined use,17,21,20,14,18,17 and 13 species of fresh juice,laboratory 7d,28d and 63d and factory 7d,28d and 63d fermented juice were detected,with 35 polyphenols.There were 13 kinds of polyphenols such as 4-hydroxycoumarin,Quercetin 3-lathyroside and Mucronulatol(±)were detected newly in the Noni fermentation process of laboratory.There were 14 kinds of polyphenols such as Sappanchalcone,6-C-Glucosylquercetin and ferulic acid were detected newly in the Noni fermentation process of factory.The polyphenols that were detected of 7 samples all included caffeic acid,2-Hydroxy acetophenone,2',4'-Dihydroxy-2,3',6'-trimethoxy chalcone,Obtusin and Velutin.The polyphenol extracts of fresh juice,laboratory 28d and 63d,factory 28d and 63d of Noni had a significant inhibitory effect on the foaming of macrophage in the concentration range of 10?100 ng/mL.Compared with the ox-LDL model group,the lipid inhibition rates of 5 samples at 100 ng/mL were 45.70%,42.62%,22.23%,29.71%and 22.03%(p<0.01),respectively.The CE/TC ratio of the ox-LDL model group was 54.79 ± 2.72%,and the sample group decreased to 39.55 ± 1.25%,44.38 ± 1.07%,46.62 ± 2.62%,44.19 ± 4.22%and 44.22 ± 1.32%,respectively(p<0.01).2.The change of polysaccharides of Noni juice during fermentation and its role in activation of macrophagesIn the Noni fermentation process of 0 to 63d,the content of polysaccharides in lab fermentation decreased first and then increased,and 56d reached the highest level of 6.28 ±2.48 mg/mL.The content of polysaccharides in the factory showed a trend of rising,descending,then rising and then decreasing.The fermented 7d and 28d reached two high values of 8.66±0.30 mg/mL and 6.01 ± 1.28 mg/mL.The crude polysaccharides of fresh juice,laboratory 28d and 63d,factory 28d and 63d of Noni could significantly enhance phagocytic activity of macrophages and induce the secretion of TNF-a and IL-1? in the concentration range of 0.25 to 5 ?g/mL.Among them,the fermented 63 d of factory has a strong activation effect,the concentration of which is 0.25 ?g/mL,the phagocytosis index of macrophage is 205.17 ± 4.15%,higher than that of fresh juice(166.27 ± 5.10%)and 28d(158.25 ± 4.33%),and the secretion of macrophage TNF-a and IL-1? is 175 ± 5.83 pg/mL and 44.50 ±3.98 pg/mL,higher than fresh juice(74.08 ± 0.94 pg/mL and 23.83 ± 1.45 pg/mL)and 28d(116.74±0.62 pg/mL and 23.04 ±2.00 pg/mL).3.The changes of volatile components of Noni juice during fermentationThe electronic nose can distinguish the flavor of different Noni juice very well,and the aromatic substances were increased and the sulfides were reduced after fermentation.There were 61,73,61,58 and 56 kinds of volatile compounds were detected by GC-MS in fresh juice,laboratory 7d,28d and 63d,factory 63d of Noni,respectively.There are 132 kinds of volatile components in that of all.The total relative content of esters,alcohols,acids and ketones accounted for more than 99%of the samples.There were 17 volatile components,such as methyl acetate,eugenol and 4-propyl benzaldehyde,were detected newly during the fermentation of Noni in laboratory.Compared with fresh fruit,the relative content of esters,alcohols and ketones in the volatile components of Noni juice of fermented 63d in laboratory were decreased from 10.58%,7.47%and 4.57%to 3.71%,6.08%and 3.67%,and the relative content of acids increased from 75.11%to 84.03%.The higher relative content of hexanoic acid and octanic acid increased from 33.46%and 38.97%to 36.62%and 43.38%,respectively.The relative content of esters,alcohols and acids of fermented 63d in factory decreased to 5.8%,2.8%and 49.05%,and ketones increased 41.11%.The hexanoic acid,octanic acid and 3-methyl-3-butene-1-alcohol decreased from 33.46%,38.97%and 3.46%to 12.02%,32.91%and 0.46%,and 2-heptanone rose from 3.57%to 39.22%.There are 26 kinds of volatile components,such as methyl hexanoate,3-methyl-3-butene-1-alcohol,hexanoic acid,octanoic acid and 2-heptanone,which exist in 5 samples simultaneously. |
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