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Peer-reviewedCC BY-NC-NDFood chemistry: X

Lactiplantibacillus paraplantarum L-ZS9 fermentation enriches Houttuynia cordata polyphenols and protects myofibrillar proteins from oxidative damage.

  • Li Yang1,2
  • Lanxi Zhang1
  • Jinhua Bi1
  • YingFeng Li1
  • Yalin Li3
  • Dong Zhang1
  • Chang Su1
  • Hongjun Li1,4
  • Yu Rao1,2
4 affiliations
  1. 1College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
  2. 2Food Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, China.
  3. 3School of Mathematics and Information Engineering, Longyan University, Longyan 36400, China.
  4. 4College of Food Science, Southwest University, Chongqing 400715, China.
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Abstract

Clean-label natural antioxidants are increasingly important for limiting meat quality deterioration caused by protein oxidation. However, the effects of lactic acid bacteria fermentation on plant-derived antioxidants remain unclear. This study investigated Lactiplantibacillus paraplantarum L-ZS9 fermentation on phenolic transformation of Houttuynia cordata and its protection against myofibrillar protein oxidation. Fermentation increased total polyphenols 2.45-fold, with flavonoids peaking on day 5, and increased isoquercitrin, rutin, and quercitrin while reducing hyperoside; isoquercitrin and rutin showed the strongest correlations with antioxidant activity. Antioxidant activity increased 61-100% in DPPH, ABTS, hydroxyl radical, and superoxide scavenging assays. FHC6 dose-dependently suppressed carbonylation, maintained solubility, reduced surface hydrophobicity, and restored intrinsic fluorescence. Protective effects may involve reactive oxygen species scavenging, interactions between oxidized phenolics and protein thiols, and inhibition of aggregation by glycosylated flavonols. These indicated L-ZS9 fermentation enhanced the antioxidant and protein-protective properties of H. cordata, highlighting its potential as a clean-label antioxidant for muscle foods.

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Cite

BibTeXRIS
BibTeX
@article{yang2026lactiplantibacillus,
  title = {{Lactiplantibacillus paraplantarum L-ZS9 fermentation enriches Houttuynia cordata polyphenols and protects myofibrillar proteins from oxidative damage.}},
  author = {Li Yang and Lanxi Zhang and Jinhua Bi and YingFeng Li and Yalin Li and Dong Zhang and Chang Su and Hongjun Li and Yu Rao},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104570},
  url = {https://europepmc.org/article/MED/42898069},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Lactiplantibacillus paraplantarum L-ZS9 fermentation enriches Houttuynia cordata polyphenols and protects myofibrillar proteins from oxidative damage.
AU  - Li Yang
AU  - Lanxi Zhang
AU  - Jinhua Bi
AU  - YingFeng Li
AU  - Yalin Li
AU  - Dong Zhang
AU  - Chang Su
AU  - Hongjun Li
AU  - Yu Rao
PY  - 2026
DA  - 2026/10/03
JO  - Food chemistry: X
DO  - 10.1016/j.fochx.2026.104570
UR  - https://europepmc.org/article/MED/42898069
AB  - Clean-label natural antioxidants are increasingly important for limiting meat quality deterioration caused by protein oxidation. However, the effects of lactic acid bacteria fermentation on plant-derived antioxidants remain unclear. This study investigated Lactiplantibacillus paraplantarum L-ZS9 fermentation on phenolic transformation of Houttuynia cordata and its protection against myofibrillar protein oxidation. Fermentation increased total polyphenols 2.45-fold, with flavonoids peaking on day 5, and increased isoquercitrin, rutin, and quercitrin while reducing hyperoside; isoquercitrin and rutin showed the strongest correlations with antioxidant activity. Antioxidant activity increased 61-100% in DPPH, ABTS, hydroxyl radical, and superoxide scavenging assays. FHC6 dose-dependently suppressed carbonylation, maintained solubility, reduced surface hydrophobicity, and restored intrinsic fluorescence. Protective effects may involve reactive oxygen species scavenging, interactions between oxidized phenolics and protein thiols, and inhibition of aggregation by glycosylated flavonols. These indicated L-ZS9 fermentation enhanced the antioxidant and protein-protective properties of H. cordata, highlighting its potential as a clean-label antioxidant for muscle foods.
SN  - 2590-1575
ER  -