Qin Li, Leiing Li, Hnjin Zhu, Fn Yng, Ke Xio, Lin Zhng, Menglin Zhng,Yongsheng Peng, Cho Wng, Dongsheng Li, Qin Wu,*, Mengzhou Zhou,*

    a Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics,Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industry Fermentation (Ministry of Education & Hubei Province),Hubei University of Technology, Wuhan 430068, China

    b Wuhan Product Quality Supervision and Inspection Institute, Wuhan 430000, China

    Keywords:

    Lactobacillus fermentum

    Advanced glycation end-product

    Vinegar fermentation

    Antioxidant capacity

    A B S T R A C T

    The inhibitory activity of lactic acid bacteria (LAB) toward advanced glycation end-products (AGEs) during vinegar fermentation was studied, and its relationships with the substrate consumption, antioxidant capacity,total phenolic content, total flavonoid compounds, α-glucosidase, and α-amylase activity inhibition were evaluated. The vinegar was made from rice powder flour by liquid-state fermentation (LSF). The selected LAB strains were separately co-cultivated with S accharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation, respectively. Among 3 strains, Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine ( CML)/carboxyethyl lysine (CEL) in the fermentation process. The corresponding mechanisms included the acceleration of substrate consumption, improvement of antioxidant activities, and inhibition of α-glucosidase and α-amylase. In addition, the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities, while the α-glucosidase and α-amylase activities were positively correlated with the total phenols and total flavonoids. Moreover, the variety of mainflavor compounds increased, including esters, alcohols, phenols and acids. The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs, CML and CEL on fermented products and in the food processing industry, without associated risks to consumers. ......