miR-106a mimics the nuclear factor-κB signalling pathway by targeting DR6 in rats with osteoarthritis.

Introduction: Osteoarthritis (OA) is a common inflammatory joint disease characterised by progressive cartilage destruction. Management of this condition remains a significant challenge, and new therapies are required. We investigated the protective effects of miR-106a mimics in a murine model of OA. Material and methods: This study was performed using both in vitro and in vivo OA models. Primary chondrocytes were isolated from female rats, with inflammation induced via treatment with lipopolysaccharide (LPS). Then the effects of a miR-106a mimic were examined based on the level of inflammatory cytokine production and apoptotic signalling following LPS stimulation. An in vivo rat model of OA was generated by injecting LPS into the anterior cruciate ligament, followed by treatment with miR-106a mimics. Then, inflammatory and apoptotic protein expression was assessed in the cartilage tissue. Results: Treatment with miR-106a mimic reduced the levels of inflammatory cytokines and apoptotic proteins in cartilage tissues following LPS-induced inflammation. Furthermore, the mimic ameliorated the expression of DR-6 mRNA and DR6, IκBα, and p65 proteins in chondrocytes. Similar effects were seen in the in vivo model, with the mimic attenuating expression of NF-κB, p65, IκBα, and DR6 proteins and improving histopathological outcomes in the chondrocytes of OA rats. Conclusions: Treatment with miR-106a mimic ameliorates inflammation in cartilage tissues of OA subjects by activating death receptor 6 via the NF-κB signalling pathway.

Static magnetic field improvement of the quality of rice dumpling subjected to freeze-thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour.

This study aimed to investigate the effect of static magnetic field (SMF, 0-10 mT) on the quality of rice dumplings subjected to 7, 14, 21, and 28 freeze-thaw cycles. The underlying mechanism was explored by monitoring changes in water phase transition, water distribution, and structural and physicochemical properties of rice flour. Results suggested that SMF enables the formation of small ice crystals by accelerating freezing rate, shortening phase transition time, and increasing bound water content, which attributes to reducing the mechanical damage on starch granules and thus improves the quality of frozen rice dumpling. After 7-28 freeze-thaw cycles, SMF treatment increased the whiteness by 0.08-1.58, reduced the cracking ratio by 1.67 %-8.34 %, decreased the water loss ratio by 0-0.75 %, and significantly improved the texture of cooked rice dumplings. This study confirmed the feasibility of SMF in improving the quality of rice dumpling, which contributes to expanding the applications of magnetic freezer in the preservation of starch-based foods.

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk.

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. After the exposure to ultrasound cavitation at 522.5 W/L and 70 °C for 12 min, the lipoxygenase activity was inactivated by 96.47 %. Meanwhile, HC treatment with the cavitation number of 0.0133 for 240 min led to the loss of 79.31 % of lipoxygenase activity. An artificial neural network was used to model and visualize the effects of different parameters after ultrasound cavitation treatment on the inactivation efficiency of soy milk. Turbiscan test results showed that hydrodynamic and ultrasound cavitation decreased the instability index and particle size of soy milk. Moreover, the total free amino acid content was significantly increased after hydrodynamic and ultrasound cavitation treatment. Gas chromatography-mass spectrometry showed that the total content of beany flavor compounds decreased after acoustic cavitation and HC treatment. Acoustic cavitation and HC affected the tertiary and secondary structure of soy milk, which was related to the inactivation of lipoxygenase. We aim to explore a potential and effective way of the application in soy milk processing by comparing the ultrasound equipped with heat treatment and hydrodymic cavitation.

Enhancement of the carboxymethylation of corn starch via induced electric field.

This study aimed to enhance the synthesis of carboxymethyl starch (CMS) by induced electric field (IEF). Corn starch was alkalized, pumped into IEF system, and then reacted with monochloroacetic acid at excitation voltages of 0-400 V. IEF enhanced the carboxymethylation by accelerating the rate of OH- and ClCH2COO- attacking starch particles and slightly intensifying the thermal effect by ~7.1 °C (30 min). Compared with the control (0 V), IEF increased the degree of substitution and reaction efficiency by 0.056-0.148 and 9.37-24.56 %, caused more destruction in starch granular and crystal structure, and thus increased its water solubility, swelling power, and paste transparency. Furthermore, some new crystals were formed during IEF treatment, which enhanced the thermostability of CMS, showing an increase of the maximum decomposition temperature by 16-26 °C. Overall, the results classified that IEF could improve the carboxymethylation and enhance the thermostability of products, which provided guides for the applications of electro-techniques in starch modification involving charged species.

Investigation of blueberry juice fermentation by mixed probiotic strains: Regression modeling, machine learning optimization and comparison with fermentation by single strain in the phenolic and volatile profiles.

Three strains, including L. fermentum, L. plantarum and S. thermophilus, were combined to ferment blueberry juice. Through the sequential simplex lattice mixture design, regression modeling and genetic algorithm optimization, it was found that the combination of S. thermophilus with either L. fermentum or L. plantarum weakened the capacity of Lactobacillus strains to enrich phenolics, and the combinations of these strains had no synergistic effect of synthesizing lactic acid. The resulting optimal inoculation proportion to enrich phenolics was the mixed L. fermentum and L. plantarum at 0.5:0.5. After fermentation for 48 h, total phenolic, ferulic acid, rutin, and quercetin-3-rhamnoside of mixed fermented samples were 82.19 %, 15.22 %, 79.08 % and 98.59 % higher than the unfermented juice, and their contents were all highest among the fermented samples. Moreover, the samples fermented by mixed strains possessed higher amounts of 3-methyl-1-butanol, 2-methyl-1-propanol, 2-heptanone and 2-pentanone than samples fermented by L. fermentum, S. thermophilus and unfermented samples.

Effect of static magnetic field treatment on γ-aminobutyric acid content and sensory characteristics of germinated brown rice cake.

This study aimed to improve γ-aminobutyric acid (GABA) content and sensory characteristics of brown rice (BR) cake by static magnetic field (SMF)-assisted germination. BR was pre-treated by SMF (10 mT, 60 min, 25 °C), germinated for 36 h, and then germinated BR (GBR) was used to prepare rice cake. The optimal formula was: 60 % GBR, 40 % white rice, 1 % yeast, 20 % sugar, and 55 % water. SMF significantly increased the GABA content by stimulating glutamate decarboxylase, with the values increasing from 28.17 to 32.43 mg/100 g and from 2.50 to 6.27 mg/100 g in GBR (36 h) and GBR cake, respectively. SMF also altered the swelling power and water solubility of GBR flour by promoting the hydrolysis of starch, protein, and fiber, thus improving the texture, flavor, and storage stability of GBR cake. Overall, SMF could be a prospective technique for improving the nutritional and sensory qualities of whole-grain food.

Simultaneous extraction and preliminary purification of polyphenols from grape pomace using an aqueous two-phase system exposed to ultrasound irradiation: Process characterization and simulation.

In this study, an ultrasound-assisted aqueous two-phase (ATP) extraction method was used for the extraction and purification of phenolic compounds from grape pomace. The effect of acoustic energy densities (AED, 41.1, 63.5, 96.1, 111.2 W/L) and temperatures (20, 30, 40°C) on the yield of phenolics was investigated. An artificial neural network (ANN) was successfully used to correlate the extraction parameters with phenolic yield. Then, a diffusion model based on Fick's second law was used to model the mass transfer process during ultrasound-assisted ATP extraction and evaluate the effective diffusion coefficient of phenolics. The results revealed the increase in AED, and the temperature increased the effective diffusivity of phenolics. The HPLC analysis of anthocyanins and flavonols showed that ultrasound significantly increased the extraction yield of anthocyanins compared with the traditional method. High amounts of rutin and myricetin were recovered using the ATPS systems. Sugars were mainly distributed in the bottom phase, whereas phenolics were located in the top phase. Conclusively, ultrasound-assisted aqueous two-phase (ATP) extraction can be used as an effective method to achieve the simultaneous separation and preliminary purification of phenolics from grape pomace.

Effect of Amino Acids on Folates Accumulation in Wheat Seedlings during Germination under Red Light Radiation.

Deficiency of folates can cause various health problems, and germination is a potential way to enrich folates in grain-based food materials. In the present study, the effects of six amino acids (phenylalanine, tyrosine, tryptophan, glutamate, γ-aminobutyric acid, and p-aminobenzoic acid) on folate accumulation during wheat germination under red light radiation were investigated, and an optimized combination of amino acids for promoting folate enrichment was established. The results showed that applying phenylalanine, tyrosine, tryptophan, glutamate, or p-aminobenzoic acid to wheat seedlings during germination can significantly increase the content of total folates through activating the synthesis of the precursors for folate synthesis (pterin and p-aminobenzoic acid) or condensation of these two moieties. Meanwhile, up-regulation of corresponding genes was observed by measuring their expressions to investigate the mechanism for promoting the accumulation of folates. The highest content of folates (ca. 417 µg/100 g DW) was observed when the germinated wheat was cultured with a mixture of 1.5 mM phenylalanine, 0.5 mM tyrosine, 0.5 mM tryptophan, 0.75 mM p-aminobenzoic acid, and 0.5 mM glutamic acid, which was 50% higher than the control seedlings. This study established a promising and practical approach to enhance the accumulation of folates in wheat seedlings.

Mixed Mulberry Fruit and Mulberry Leaf Fermented Alcoholic Beverages: Assessment of Chemical Composition, Antioxidant Capacity In Vitro and Sensory Evaluation.

The fruit and leaves of mulberry (Morus alba L.) contain a variety of health-beneficial components. At present, although both alcoholic and non-alcoholic mulberry beverages are commercially available, studies on fermented alcoholic beverages mixed with both mulberry fruit and mulberry leaf are rare. In this study, different amounts (1, 2 and 3%, g/mL dry weight) of mulberry leaves were added during the alcoholic fermentation of mulberry juice. After 9 days of fermentation, the 1-deoxynojirimycin (DNJ) content increased from 61.12 ± 3.10 to 153.39 ± 3.98 µg/mL, and the quercetin content increased from 0.45 ± 0.01 to 20.14 ± 0.08 mg/L in the mulberry alcoholic beverages with the addition of mulberry leaves at 2%. Moreover, the ABTS+ scavenging capacity at the end of fermentation for the same sample was enhanced by 40.9%. In addition, the total sugar, total phenols, total anthocyanins, and γ-aminobutyric acid (GABA) contents of the fermented samples all decreased significantly at the end of fermentation. A total of 33 volatile compounds and 17 free amino acids were detected in the fermented alcoholic beverages with mulberry leaves added. The total free amino acid content increased with the increase in mulberry leaf addition. Principal component analysis showed that the addition of mulberry leaves during fermentation increased the contents of GABA, DNJ, total flavonols and protocatechuic acid in mulberry alcoholic beverages. All these studies revealed the dynamic changes in functional components in the alcoholic fermentation of mulberry juices with the addition of mulberry leaves. Overall, the addition of mulberry leaf powder at 2% was selected as the appropriate addition for producing mulberry alcoholic beverages with enhanced nutritional value.

Mechanistic study of the solid-liquid extraction of phenolics from walnut pellicle fibers enhanced by ultrasound, microwave and mechanical agitation forces.

The molecular diffusion of phenolics inside walnut pellicle fiber particles under solid-liquid extraction enhanced by ultrasound (US), orbital agitation (OA), impeller agitation (IA), and the combined microwave and impeller agitation (MW-IA) were explored. Numerical modeling considering the temperature-dependent diffusivity revealed that the internal diffusivity of phenolics was the highest under MW-IA and the lowest under OA. At 35 °C, IA (126.246 mg/g, t = 10 min) was more effective to strengthen the phenolic diffusivity than the US-39W (95.538 mg/g, t = 10 min). Due to the simultaneous enhancement of internal diffusivity and external dissolution, the MW-IA extraction reached equilibrium within 16 min, reaching the highest yield among all the treatments (176.944 mg/g). The extraction was then divided into the increasing and falling driving force periods. The comparison of phenolic diffusivity among MW-IA and IA roughly indicated that the proportion of non-thermal effect of microwave at 315 W was 889% higher than 189 W at the extraction equilibrium. Moreover, some soluble polyphenols, i.e. quercitrin and syringic acid, could be adsorbed by the cell wall after equilibrium. The correlations between any two soluble phenolics varied with the phenolic type, deducing that soluble phenolics may interact with each other either positively or negatively. Besides, the mining of phenolic data also indicated that intensive impeller agitation is a good substitution for ultrasonication to extract phenolics effectively.

Effect of pre-gelatinization on α-amylase-catalyzed hydrolysis of corn starch under moderate electric field.

This study aimed to explore the roles of starch structure in α-amylase-catalyzed hydrolysis under moderate electric field (MEF). Corn starch was gelatinized by controlling the temperature procedure of rapid viscos-analysis, and then the pre-gelatinized starch (3.0 g) was treated by MEF (2.5 and 5 V/cm) in the presence of α-amylase (1.5 mL). Only a slight hydrolysis occurred for native starch, showing minor increases in reducing sugar content (RSC, ∼0.19 mg/mL), slight changes in granular and semicrystalline structure, and decreases in thermostability (the maximum decomposition temperature (Tmax) decreased from 322 to 300 °C). The densely-packed semicrystalline within starch granules was destroyed by pre-gelatinization, thus enhancing the hydrolysis and further decreasing the thermostability, presenting RSC values of 0.63-0.92 mg/mL and Tmax of 291-292 °C. Moreover, some special crystals were formed by IEF-induced orientation of hydrolyzed starch chains. Overall, these results confirmed that the semicrystalline structure of starch dominated in MEF-assisted hydrolysis, which could provide guidance for the application of electro-based techniques in starch modification.

Intensifying the moderate electric field-induced modification of maize starch by 1-butyl-3-methylimidazolium chloride.

This study aimed to improve the effect of moderate electric field (MEF) treatment on the structural and physicochemical properties of maize starch by adding 1-butyl-3-methylimidazolium chloride ([bmim]Cl). Starch (20%, w/v) was mixed with [bmim]Cl solution (0, 30%, 50%, and 70%, w/w), and then electro-treated (5 V/cm, 50 Hz) at 60 °C for 10 min. As the [bmim]Cl concentration increased, the electro-induced disintegration of starch granules was enhanced due to the intensified Joule heat and decreased pH of reaction bulk. After electro-treated in 70% w/w [bmim]Cl, a transparent solution of starch was observed and the recovered starch tended to dissolve rather than swell in water. Compared with water-bath heating, MEF caused more destruction in the granular and crystal structure, increased the particle size, decreased the pasting viscosity, and reduced the gelatinization enthalpy and thermostability of starch. The obtained results could provide guidance for the application of electro-based techniques in starch modification.

Influence of sequential exogenous pretreatment and contact ultrasound-assisted air drying on the metabolic pathway of glucoraphanin in broccoli florets.

In this investigation, the combinations of exogenous pretreatment (melatonin or vitamin C) and contact ultrasound-assisted air drying were utilized to dry broccoli florets. To understand the influences of the studied dehydration methods on the conversion of glucoraphanin to bioactive sulforaphane in broccoli, various components (like glucoraphanin, sulforaphane, myrosinase, etc.) and factors (temperature and moisture) involved in the metabolism pathway were analyzed. The results showed that compared with direct air drying, the sequential exogenous pretreatment and contact ultrasound drying shortened the drying time by 19.0-22.7%. Meanwhile, contact sonication could promote the degradation of glucoraphanin. Both melatonin pretreatment and vitamin C pretreatment showed protective effects on the sulforaphane content and myrosinase activity during the subsequent drying process. At the end of drying, the sulforaphane content in samples dehydrated by the sequential melatonin (or vitamin C) pretreatment and ultrasound-intensified drying was 14.4% (or 26.5%) higher than only air-dried samples. The correlation analysis revealed that the exogenous pretreatment or ultrasound could affect the enzymatic degradation of glucoraphanin and the generation of sulforaphane through weakening the connections of sulforaphane-myrosinase, sulforaphane-VC, and VC-myrosinase. Overall, the reported results can enrich the biochemistry knowledge about the transformation of glucoraphanin to sulforaphane in cruciferous vegetables during drying, and the combined VC/melatonin pretreatment and ultrasound drying is conducive to protect bioactive sulforaphane in dehydrated broccoli.

Effect of static magnetic field treatment on the germination of brown rice: Changes in α-amylase activity and structural and functional properties in starch.

The study aimed to explore the stimulating effect of static magnetic field (SMF) treatment on germinated brown rice (GBR) by monitoring changes in α-amylase activity and structural and functional properties of starch. Brown rice was exposed to SMF (10 mT, 60 min, 25 °C) and then germinated for 0 h -72 h at 30 °C. Compared with the control, SMF treatment improved α-amylase activity (15.2%), leading to the hydrolysis of starch into reducing sugar (8.2%) and increasing the germination rate (9.7% -158.8%), shoot length (9.1% -87.3%), root length (19.2% -110.0%), and fresh weight (0.9% -16.5%). In view of the properties of starch, SMF treatment also altered the surface microstructure, induced partial losses of birefringence, exerted no significant effect on the crystalline type, slightly increased the gelatinization temperatures, and significantly decreased the peak viscosity. This study suggested that SMF could serve as a prospective technique for GBR products processing.

Fermentation and Storage Characteristics of "Fuji" Apple Juice Using Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum: Microbial Growth, Metabolism of Bioactives and in vitro Bioactivities.

Fruit juices have been widely used as the substrates for probiotic delivery in non-dairy products. In this study, three lactic acid bacteria (LAB) strains, including Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus plantarum, were selected to ferment apple juice. During 72-h of fermentation, these LAB strains grew well in the apple juice with significant increases in viable cell counts (from 7.5 log CFU/mL to 8.3 log CFU/mL) and lactic acid content (from 0 to 4.2 g/L), and a reduction of pH value (from 5.5 to around 3.8). In addition, the antioxidant and antibacterial capacities of fermented apple juice in vitro were significantly improved through the phenolic and organic acid metabolisms. After storage at 4°C for 30 days, the total amino acid content of fermented apple juice was significantly increased, although the viable cell counts and total phenolic content were decreased (p < 0.05). Furthermore, the stored fermented apple juices still possessed antibacterial and in vitro antioxidant activities. Overall, all the selected LAB strains could be suitable for apple juice fermentation and can effectively improve their biological activities.

Effects of connection mode on acid hydrolysis of corn starch during induced electric field treatment.

This study aimed to explore the effect of induced electric field (IEF) treatment on acid hydrolysis of corn starch by altering the connection modes of sample coils of a 4-reactor IEF system. Results suggested that IEF treatment could enhance the hydrolysis of corn starch and series connection (1. RRRR, η=16ESi2Pin4ZSi+Zload) exhibited higher energy efficiency than parallel (9. (RRRR), η=4ESi2PinZSi+4Zload), thus contributing to more extensive hydrolysis. Although no new functional group was formed, the starch granules were partially cracked into pieces and the crystallinity was slightly increased after IEF-assisted hydrolysis. Differential scanning calorimetry results indicated that IEF-assisted hydrolysis increased the gelatinization temperatures but decreased the enthalpy of starch, with a greatest variation was observed by series connection. Rapid visco-analysis showed that IEF-assisted hydrolysis greatly decreased the pasting viscosity of corn starch and also series connection showed the strongest reduction. The obtained results could provide a theoretical guide for the applications of IEF technology in biomaterial processing.

Red light enhances folate accumulation in wheat seedlings.

Red, white, blue, green, and yellow lights were applied to investigate their effects on folate accumulation in wheat seedlings. The different lights, especially red light, significantly increased the total folate content. Total folate showed maximum accumulation under 30 µmol/(m2·s) of red light, with an increase of 24% compared with the control (darkness). 5-Methyl-tetrahydrofolate (5-CH3-THF) was the dominant folate component, and was significantly increased by red light irradiation. In addition, under red light, the folate content of leaves was higher and more sensitive to light than that of endosperm or roots. Red light up-regulated the expression of guanosine triphosphate (GTP) cyclohydrolase 1 (GCH1) and aminodeoxychorismate synthase(ADCS), enhanced the activity of GCH1 and ADCS, and increased the content of precursors of folate synthesis, including pterin and p-aminobenzoic acid (pABA). Hence, the increased folate accumulation promoted by light could be attributed to the increased content of folate synthesis precursors, the activity of key enzymes, and related gene expression.

Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution.

In this work, the spraying of ethanol solution containing phenolic acid (ferulic acid or caffeic acid) was performed before subjecting to contact ultrasound-assisted air drying of blackberry. The mass transfer modeling results revealed that sonication intensified both internal water diffusion and external water exchange during drying, and ethanol pretreatment enhanced the effective diffusivity of water. Compared with air drying alone, the drying time for sequential ferulic acid pretreatment and drying with sonication was shortened by 89.2%. Owing to the co-pigmentation between phenolic acid and anthocyanins, the retention of anthocyanins was significantly enhanced after dehydration. At the end of drying, the total anthocyanin contents in the ultrasound-dried samples pretreated with ferulic acid and caffeic acid were 25.3% and 10.5% higher than the sonicated samples without pretreatments, respectively. Furthermore, drying simultaneously with sonication promoted the preservation of non-anthocyaninic soluble phenolics including catechin, phloretic acid, rutin in blackberry compared to air drying alone. Besides, bound phenolics in blackberry were less influences by the applied dehydration treatments. This study demonstrates that the combination of phenolic acid co-pigmentation pretreatment and ultrasound drying could be a promising method to protect anthocyanin pigments during dehydration of berry fruits.

Elevated Circulating Levels of Glycoprotein Non-Metastatic Melanoma Protein B as a Predictor of Gestational Diabetes Mellitus.

BACKGROUND: The current study aims to investigate the differences of glycoprotein non-metastatic melanoma protein B (GPNMB) levels between gestational diabetes mellitus (GDM) women and normal blood glucose women during pregnancy to provide the basis for early intervention and treatment of GDM. METHODS: The level of GPNMB was detected using an enzyme-linked immunosorbent assay (ELISA). Pearson's correlation assay was performed to analyze the correlation between serum GPNMB and fasting plasma glucose (FPG) or hemoglobin A1c (HbA1c). The receiver operating characteristic (ROC) curve was carried out to analyze the diagnostic value of serum GPNMB. RESULTS: Our data showed that the serum GPNMB level in GDM group was higher than that in normal blood glucose group at 5 - 12 weeks, 13 - 23 weeks, and 24 - 28 weeks of gestation, but there was no significant difference at 29 - 37 weeks of gestation. Meanwhile, the total level of serum GPNMB in GDM group was significantly higher than that in normal blood glucose group. Further study indicated that serum GPNMB positively correlated with FPG (r = 0.562, p < 0.0001) or HbA1c (r = 0.652, p < 0.0001). ROC analysis showed that serum GPNMB level at 13 - 23 weeks of gestation had a good predictive effect on predicting GDM at 24 weeks of gestation and beyond. When the cutoff value of serum GPNMB level was 2.46 µg/L, the sensitivity and specificity were 80% and 72%, respectively. CONCLUSIONS: The serum GPNMB level at 13 - 23 weeks of gestation is an independent risk factor for GDM in 24 weeks and beyond, and early inhibition with GPNMB may provide a preventive measure in GDM women.

Fermentation of blueberry juices using autochthonous lactic acid bacteria isolated from fruit environment: Fermentation characteristics and evolution of phenolic profiles.

In this study, 4 Lactobacillus plantarum strains and 5 Lactobacillus fermentum strains adapting well to the unfavorable fruit system were isolated under different fruit environments. The fermentation ability of these autochthonous lactic acid bacteria (LAB) strains in blueberry juice, and the influence of microbial metabolism on juice composition were explored. After 48 h of fermentation, the viable cell counts exceeded 10.0 log CFU/mL, malic acid content decreased from 511.47 ± 10.50 mg/L to below 146.38 ± 3.79 mg/L, and lactic acid content increased from 0 mg/L to above 2184.90 ± 335.80 mg/L. Moreover, the metabolism of these strains exerted a profound influence on the phenolic composition of juice. Total phenolic content in blueberry juice increased by 6.1-81.2% under lactic acid fermentation, and the antioxidant capacity in vitro enhanced by at least 34.0%. Anthocyanin content showed a declining trend, while the profile of non-anthocyaninic phenolics exhibited complex changes. The increments of rutin, myricetin and gallic acid contents through 48 h lactic acid fermentation exceeded 136%, 71% and 38%, respectively. Instead, the contents of p-hydroxybenzoic acid and caffeic acid decreased with fermentation. Overall, Lactobacillus plantarum LSJ-TY-HYB-T9 and LSJ-TY-HYB-T7, and Lactobacillus fermentum LSJ-TY-HYB-C22 and LSJ-TY-HYB-L16 could be the suitable strains to produce fermented fruit juices, including blueberry in practical applications.