Abstract
The antioxidant, hypoglycemic, anti-tumor, and other physiological functions of Zizyphus jujuba are mainly benefited by the abundance of natural active substances in its fruit, such as cAMP, polyphenols, and other compounds. But the resources of jujube and the valuable functional components of jujube have not been fully developed and utilized. Therefore, the purpose of the study was delved into the valuable functional components of jujube and developed new fermented functional beverages. This study used microbial fermentation technology, screened fermentation strains using soluble solids and cAMP concentration as indicators, and explored its combine fermentation with high sugar tolerant yeast to increase the content of cAMP in jujube juice. The cAMP content in jujube juice after the optimal fermentation process is approximately 1.8 times that of natural jujube juice. Besides, fermentation enhanced the anti-allergic, hypoglycemic properties of jujube juice, the inhibition rate of hyaluronidase in fermented jujube juice increased by 17.58%, The inhibition rates of α-glucosidase and α-amylase reached 64.87 ± 0.95% and 47.54 ± 0.72%, respectively. Consequently, this study laying a solid theoretical foundation for the development of functional jujube beverages rich in cAMP through the combined fermentation of endophytic bacteria.