| Rosa Roxburghii Tratt was favored by the majority of consumers because it contains a variety of bioactive substances and plays a positive role in regulation of body metabolism.At present,the main products of Rosa Roxburghii Tratt were fresh fruit or juice drinks,and the utilization rate of intensive processing was low.Used Rosa Roxburghii Tratt juice as raw material to produce fruit vinegar with mixed bacteria,which can not only improve the level of Rosa Roxburghii Tratt deep processing technology and enrich its products,but also increase the economic value of Rosa Roxburghii Tratt products,and which has broad market prospects.This article mainly studied with mixed bacteria fermentation technology of Rosa Roxburghii Tratt fruit vinegar,the changes of physicochemical and nutritional indexes during fermentation process,evaluated its in vivo prevention of hyperlipidemia and anti-oxidant functions in mice.Finally,high-throughput sequencing technology was used to analyze the effect of Rosa Roxburghii Tratt fruit vinegar on the intestinal flora of mice on a high-fat diet,and clarified the main functional characteristics of Rosa Roxburghii Tratt fruit vinegar.The main research results and conclusions are as follows:(1)Through the response surface analysis,the optimal process of alcohol fermentation was obtained as fellows: The results showed that the inoculation amount of yeast was 4%,the total inoculation amount of lactic acid bacteria(Lactobacillus rhamnosus H3: Lactobacillus paracasei SR10-1: Lactobacillus plantarum LP = 1:1:1 volume ratio)was 7%,the addition amount of white granulated sugar was 16.15%,and the fermentation temperature was 30?,the alcohol content of Rosa Roxburghii Tratt wine was 8.46 ± 1.05 %Vol,and the content of lactic acid was 6.49 ± 0.15 mg/m L.Response surface analysis showed that the optimal process of acetic acid fermentation was as follows: the inoculation amount of acetic acid bacteria was 12%,the initial alcohol content was 8.4 %vol,the fermentation temperature was32?and the fermentation time was 8d,the acetic acid content in the fermentation broth of Rosa Roxburghii Tratt fruit vinegar was 4.57 ± 0.12 g/100 g.(2)Through continuously monitoring the changes of physicochemical and nutritional indexes during the fermentation process of Rosa Roxburghii Tratt fruit vinegar,the results showed that: during the whole fermentation process,the alcohol content,lactic acid content and p H value all increased first and then decreased,the soluble solids,total polyphenols,total flavonoids,Vc and SOD all decreased,and the total acid increased first and then gradually stabilized.Cluster analysis showed that CV-5 had the best retention rate of physicochemical and nutritional components.After alcohol fermentation and acetic acid fermentation,the total free amino acid content gradually increased.At the end of the fermentation,the total free amino acid content of CV-5 was 2.46 times that of CV-1(single yeast fermentation).After alcohol fermentation,GC-IMS was used to detect volatile components.A total of 58 volatile flavor substances were detected in 5 samples,of which 39 were clearly deterministic substances,including 9 alcohols,18 esters and 3 Acids,5 aldehydes,3 ketones and 1 alkene.Among them,the mixed bacteria sample CV-5 has the most abundant types of volatile substances,and the single strain sample CV-1 has the most monotonous types of volatile substances.After acetic acid fermentation,52 kinds of volatile flavor substances were detected by GC-MS in 5 kinds of samples,including 30 kinds of volatile substances in sample CV-1 and 46 kinds of volatile substances in CV-5.After alcohol fermentation,the organic acids in the samples were mainly lactic acid,malic acid,acetic acid,and propionic acid;after acetic acid stage,the fermentation samples were mainly acetic acid,lactic acid,and propionic acid;combined with sensory scores and various quality analysis,which were concluded that the sample CV-5 has the best taste and nutritional quality.(3)In order to study the effect of Rosa Roxburghii Tratt fruit vinegar on preventing hyperlipidemia and anti-oxidation in mice,the model of dyslipidemia in mice was established by feeding high-fat diet.The results showed that: all doses of Rosa Roxburghii Tratt fruit vinegar can interfere with the serum level of mice,among which high dose(HD group)has the best effect(P<0.01),TC content was significantly reduced by 22.53%,TG content was significantly reduced by 33.75%,and LDL-c content was significantly reduced by 36.64%,and the content of HDL-c was significantly increased by 61.57%;determined of antioxidant indexes in mouse liver showed that: the activity of CAT in the middle dose(MD group)was significantly increased by 18.67%,the content of GSH was significantly increased by 31.40%,the activity of SOD was significantly increased by 38.15%,and the content of MDA was significantly decreased by 40.45% in the high dose(HD group)(P<0.01).At the same time,combined with the observation of pathological slices of the liver of mice,it was shown that Rosa Roxburghii Tratt fruit vinegar can significantly prevent hyperlipidemia in mice(P<0.01),anti-oxidation and protect liver damage.(4)Through the high-throughput sequencing and analysis of the intestinal microflora of each group of mice showed that: Rosa Roxburghii Tratt fruit vinegar can significantly reduce the ratio of Firmicutes to Bacteroidetes at phylum level;at the family level,Rosa Roxburghii Tratt fruit vinegar can up-regulate the abundance of Ruminococcaceae,Erysipelotrichaceae,Bacteroidaceae,and Muribaculaceae;at the genus level,it can up-regulate the abundance of beneficial bacteria such as Bacteroides,Lactobacillus,Alloprevotella,Lachnospiraceae-NK4A136-group,Parabacteroides and Akkermansia.It indected that Rosa Roxburghii Tratt fruit vinegar can effectively regulatehe structure and diversity of the intestinal flora of mice,and returned the normal intestinal flora of mice on a high-fat diet. |
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