| dc.description.abstract | Gout is the world′s second-generation metabolic disease. In recent years,that
various chronic diseases, cancer, and gout are gradually becoming younger, which
makes people pay more attention to healthy diet. Resulting in a gradual increase in
the market demand for probiotics and functional foods. Bitter gourd is rich in
saponins, triterpenes, phenolic compounds and other biologically active substances,
and has many pharmacological effects such as antioxidant, anti-diabetic, anti-tumor
and anti-gout. Microbial fermentation is an important method for food preservation.
At the same time, it can improve the original flavor of food, and increase the active
effect through the interaction between various bacteria. Confirmed by research that
the acetic acid bacteria fermented bitter gourd product has xanthine oxidation
inhibitory activity, which can prevent and reduce uric acid excretion. Combined with
the above advantages, this study will use acetic acid bacteria as the main strain, and
add yeast and lactic acid bacteria mixed-fermented bitter gourd, and explore the
optimal inhibition activity of xanthine oxidation by single-strain, double-strain and
triple-strain fermentation. At the same time, the metabolic status, total phenolic
content and DPPH scavenging activity were also analyzed, and the relationship was
observed. The fermentation of a single strain of acetic acid bacteria can achieve
39.2% inhibitory activity; the two-stage fermentation of double-strain yeast and
acetic acid bacteria has 46.9% inhibitory activity; the results of two-stage
fermentation of yeast, lactic acid bacteria and acetic acid bacteria It has the highest
inhibitory activity of 52.9%, and its total phenolic content and DPPH scavenging
activity both have good performance. Combined with the above results, the mixed
fermentation product of bitter gourd has a great potential applied to the healthy
beverage industry. | en_US |