Effects of lactic fermentation on the nutrient and biological activity of Camellia pollen

In order to investigate the effect of lactic fermentation on the basic nutrients and biological activity of Camellia pollen,Camellia pollen was summitted to lactic fermentation,followed by analyses of the basic nutrient and α-glucosidase inhibitory activity. The changes of basic nutrients,α-glucosidase inhibitory activity and the removal of hydroxyl free ability before and after fermentation were determined by fermentation under the combined action of Streptococcus thermophilus and Lactobacillus plantarum. The result showed,the fermentation end-points of Camellia pollen were 72 h,after fermentation the content of total sugar and fat were reduced,whereas ash,protein,polyphenol,and flavonoid content significantly improved to different extents,and the IC₅₀ for inhibiting α-glucosidase decreased from 49.09 mg/mL to 38.79 mg/mL. The EC₅₀of hydroxyl dissociation was increased from 4.49 mg/mL to 5.78 mg/mL. This study provide theoretical basis for the development of hypoglycemic health food products with fermentation products of Camellia pollen.