Page 219 - Demo

SECTION I: MOLECULAR GENETIC ENGINEERING AND BIOCHEMICAL TECHNOLOGY 223With an average sugar content and mild acid content, it creates favorable conditions for lactic fermentation bacteria [11]. This is also consistent with the results in Table 1, the bacterial density increases proportionally to the ratio of MFP. Changes in phenolic content and corresponding changes in the antioxidant activity of fermented products have also been reported for many fruits and vegetables. A mixed fermentation of blueberry pomace with the probiotic strains L. plantarum-1 and L. rhamnosus GG resulted in a threefold increase in phenolic content compared to the unfermented sample, with increased antioxidant activity [12]. Mulberry (Morus nigra) fruit fermented with the L. plantarum strain had higher total anthocyanin, phenolic, and flavonol content in the fermented beverages. The change was positively correlated with antioxidant activity in fermented mulberry juices [13]. However, in this study, although the total phenolic content of fermented MFP increased, the antioxidant activity decreased, possibly due to the secondary metabolites metabolized by Lactobacillus strains. Li et al. (2021) found that fermenting blueberry juice with isolated L. plantarumand L. fermentum enhanced total phenolics while decreasing anthocyanins, but the profile of non-anthocyanin phenolics changed in complicated ways [14]. The antioxidant activity of flavonoid-rich extracts of myrtle fruit in vitro and in vivo was also reported to have strong reducing power activity, superoxide radical, hydroxyl radical, and DPPH radical scavenging activity, as well as inhibiting lipid peroxidation [15].In the lipopolysaccharide (LPS)-stimulated macrophage model, fermenting adlay-soymilk with the L. plantarum strain resulted in improved anti-inflammatory activity. The antiinflammatory mechanism was discovered to decrease the synthesis of LPS-induced nitric oxide (NO), prostaglandin E2 (PGE2), and