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<p>To address limitations of single-fruit wines including insufficient nutrients and unstable quality, this study aimed to develop a novel functional beverage by co-fermenting purple carrots (<i>Daucus carota</i> L. var <i>sativa</i> DC.) and grapes (<i>Vitis vinifera</i> L.). Conventional physicochemical analysis, targeted metabolomics, systems biology, and molecular docking were applied to reveal phenolic transformations and antioxidant mechanisms. Compared with the corresponding juices, the fermented mixed wine exhibited improved color properties with higher redness and glossiness, significantly enhanced antioxidant capacity as evidenced by elevated ABTS⁺, DPPH, and OH⁻ radical scavenging activities, and increased contents of total phenolics and flavonoids. Targeted metabolomics demonstrated that rutin, gallic acid, and protocatechuic acid were remarkably enriched in the fermented wine, whereas chlorogenic acid and cyanidin-based compounds were dominant in the juices. Furthermore, eight key phenolic compounds (kaempferol, resveratrol, gallic acid, quercitrin, ferulic acid, protocatechuic acid, proanthocyanidin, and p-coumaric acid) and four core molecular targets (SRC, PIK3R1, PIK3CA, and CYP2C19) were identified. Molecular docking verified strong binding affinities between these key phenolics and core targets, supporting the cancer-preventive potential of the mixed wine. This study provides a theoretical basis for agricultural processing and high-value functional wine development against chronic diseases.</p>

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Role of phenolic compounds in the antioxidant activity of fermented wine from purple carrot (Daucus carota L. var sativa DC.) revealed by targeted metabolomics and systems biology methods

  • 期刊论文

  • 发表日期：

    2026年5月27日

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  • Dongying Ge,
  • Hong Zhao,
  • Johane Johari Mkunga,
  • Dongsheng Zhang,
  • Muhammad Iqbal Choudhary,
  • Yanhuai Liu,
  • Chunhui Shan,
  • Xinquan Yang,
  • Dayong Wu,
  • Wenchao Cai

摘要

To address limitations of single-fruit wines including insufficient nutrients and unstable quality, this study aimed to develop a novel functional beverage by co-fermenting purple carrots (Daucus carota L. var sativa DC.) and grapes (Vitis vinifera L.). Conventional physicochemical analysis, targeted metabolomics, systems biology, and molecular docking were applied to reveal phenolic transformations and antioxidant mechanisms. Compared with the corresponding juices, the fermented mixed wine exhibited improved color properties with higher redness and glossiness, significantly enhanced antioxidant capacity as evidenced by elevated ABTS⁺, DPPH, and OH⁻ radical scavenging activities, and increased contents of total phenolics and flavonoids. Targeted metabolomics demonstrated that rutin, gallic acid, and protocatechuic acid were remarkably enriched in the fermented wine, whereas chlorogenic acid and cyanidin-based compounds were dominant in the juices. Furthermore, eight key phenolic compounds (kaempferol, resveratrol, gallic acid, quercitrin, ferulic acid, protocatechuic acid, proanthocyanidin, and p-coumaric acid) and four core molecular targets (SRC, PIK3R1, PIK3CA, and CYP2C19) were identified. Molecular docking verified strong binding affinities between these key phenolics and core targets, supporting the cancer-preventive potential of the mixed wine. This study provides a theoretical basis for agricultural processing and high-value functional wine development against chronic diseases.