.png){kind=icon}
.png){kind=icon}
Return
In Vitro Bionic Gastrointestinal Fermentation of Asian Palm Civet Mediated by Lactobacillus plantarum: Biotransformation of Chlorogenic Acids and Improvement of Coffee Sensory Profiles
.png){kind=icon}
OA
AI
L
L
L
T
H
J
C
DOI：10.1016/j.lwt.2026.119816.png)
.png){kind=icon}
.png){kind=icon}
Share.png){kind=icon}
Save
Abstract
En 中文
• A novel in vitro system mimicking civet gastrointestinal digestion combined with Lactobacillus plantarum fermentation was developed. • Fermentation inhibited key chlorogenic acid biosynthetic enzymes and changed its isomer distribution. • 3,5-Dicaffeoylquinic acid became the main derivative instead of 3-CQA after fermentation. • Degradation of bitter dipeptides like leucyl-phenylalanine greatly reduced coffee bitterness. • Fermented sample BL4 obtained the best sensory performance with improved aroma, sweetness and cup cleanliness.
Keywords:
Chlorogenic acid (CGA)
Lactobacillus plantarum ATCC 8014
biomimetic digestion
simulated fermentation
UPLC VION IMS QTOF MS
AI Summary
Key information extracted from the uploaded paper, including a brief overview, abstract, background, key highlights, visual analysis, and future outlook.
Journal
L
IF:
6.6
Papers:
1.6W
Citations:
8.6W
Organization
Cited Papers