Work

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

Year: 2026

Type: article

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.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104570