Metabolomic insights into ultrasound-assisted fermentation of grape juice.

ABSTRACT: Numerous studies have demonstrated that both lactic acid bacteria (LAB) fermentation and ultrasound-assisted fermentation can enhance the antioxidant activity of fruit juices; however, the effects of these two treatments on metabolites and antioxidant activity in grape juice (GJ) have yet to be investigated. Therefore, this study aimed to analyze the specific effects of LAB fermented grape juice (FGJ) and ultrasound-assisted fermented grape juice (UFGJ) on the antioxidant activity and metabolite production, while also conducting a preliminary investigation into the potential mechanisms underlying the antioxidant action of UFGJ using network pharmacology and molecular docking. The results indicated that UFGJ significantly enhanced the total phenolic content, total flavonoid content, and ant

SUBMITTER: Fei L 

PROVIDER: S-EPMC12423418 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature